*This article may have affiliate links, which means we may receive commissions if you choose to purchase through links we provide (at no extra cost to you). For more details, please read our privacy policy/affiliate disclosure. Thank you for supporting the work we put into this blog!

Mid­dle East­ern Recipes l Mid­dle East­ern Food Recipes l Easy Mid­dle East­ern Recipes l Mid­dle East­ern Chick­en Recipes l Mid­dle East­ern Veg­e­tar­i­an Recipes

Over the last cen­tu­ry, authen­tic Mid­dle East­ern food has gained immense pop­u­lar­i­ty in the Amer­i­can as well as oth­er cul­tures of the world, and we are not sur­prised! The Mid­dle East­ern cui­sine boasts of hav­ing some of the most delight­ful, aro­mat­ic, and deli­cious recipes. Rang­ing from the gut­sy and inno­v­a­tive to the has­sle-free dish­es that you can eas­i­ly cook in a mat­ter of min­utes. This arti­cle is aimed at pro­vid­ing a deli­cious run­down of the five best tra­di­tion­al Mid­dle East­ern recipes that will sure­ly make any food­ie fall in love with the region’s cui­sine.

Koshari

Canva - Egyptian Rice - Koshari

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Koshari, pop­u­lar­ly known as the nation­al dish of Egypt, is served in almost all homes, restau­rants, and on every street cor­ner in Egypt. This high­ly pop­u­lar and deli­cious pot dish comes with an unusu­al blend of mac­a­roni, rice, and lentils. A spicy toma­to sauce (a unique com­bi­na­tion of toma­toes, onions, gar­lic, and vine­gar) is typ­i­cal­ly driz­zled over the top. Sounds strange, right?! But believe us, you will end up crav­ing for it once you have tast­ed it. Koshari can be pre­pared quick­ly and is superb for a din­ner par­ty or fam­i­ly get togeth­er. Let’s look at the ingre­di­ents and the method required to pre­pare Koshari.

INGREDIENTS

  • 50 ml of olive oil
  • 200 gm (1 cup) bas­mati rice
  • 560 ml (2¼ cups) hot veg­etable stock or water
  • 250 gm brown lentils
  • 100 gm small mac­a­roni
  • 20 gm but­ter, coarse­ly chopped
  • 2 onions, thin­ly sliced
Toma­to sauce
  • 60 ml (¼ cup) olive oil
  • 1 onion, thin­ly sliced
  • 1 gar­lic clove, fine­ly chopped
  • 2½ tsp (spices mix ) salt, cumin and black pep­per.
  • ½ tsp dried chilli flakes
  • 600 gm canned chopped toma­toes
  • 1 tbsp vine­gar, or to taste

METHOD

1- For the toma­to sauce, heat oil in a saucepan over medi­um-high heat, add onion and gar­lic and sauté until ten­der (4–5 min­utes). Stir in spices mix and chilli flakes until fra­grant, add chopped toma­toes, sea­son to taste and sim­mer until slight­ly thick­ened (6–7 min­utes). Stir in vine­gar, check to sea­son and keep warm. 2- Heat 1 tbsp of oil in a saucepan over medi­um-high heat, add rice and stir to coat. Sea­son to taste, then add the stock, bring to a sim­mer and cov­er. Reduce heat to low-medi­um and cook with­out uncov­er­ing until rice is ten­der and liq­uid is absorbed (12–15 min­utes). Set aside. 3- Mean­while, cook lentils in a large saucepan of unsalt­ed boil­ing water until almost ten­der (6–8 min­utes). Stir in pas­ta and cook until pas­ta is all done (6–7 min­utes). Drain, then stir lentils and pas­ta into rice, sea­son to taste, and keep warm. 4- Heat but­ter and remain­ing oil in a saucepan over medi­um-high heat, add onion and fry until gold­en brown and crisp (8–10 min­utes). 5- To serve, divide lentil mix­ture among bowls, spoon toma­to sauce on top and scat­ter with crisp onion.

Bechamel pasta

Canva - Pastitsio Traditional Greek Baked Pasta Casserole With Ground Beef, Tomatoes, Feta Cheese and Bechamel Sauce

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

One of life’s true plea­sures, the Egypt­ian bechamel pas­ta, is undoubt­ed­ly the most delec­table pas­ta recipes on this plan­et. A ground beef mix­ture between lay­ers of penne pas­ta and topped with the cheesy bechamel sauce, what else could you prob­a­bly ask for? You can use any type of pas­ta (mac­a­roni, spaghet­ti, or angel hair) accord­ing to your lik­ing, but we love penne, so that’s what we will use in our deli­cious bechamel pas­ta recipe. It’s an Egypt­ian favourite for sure because who on the face of the earth can resist beef, pas­ta, and sauce. This dish is great for din­ner par­ties and can eas­i­ly feed a crowd; all you need is some sal­ad to go along! Super addic­tive, we swear. Now with­out any fur­ther ado, let’s get elbow deep into the ingre­di­ents and recipe.

Ingredients:

Ground Beef Mix­ture
  • 1 Onion
  • 2 Cloves Gar­lic
  • 2 lbs Ground Beef
  • 8 oz Toma­to paste
  • 1/2 Tea­spoon Cin­na­mon
  • 3 table­spoons chopped pars­ley
Bechamel Sauce
  • 1 stick but­ter approx 120 gms
  • 8 heap­ing Table­spoons Flour approx 120 gms
  • 6 cups of milk
  • 2–3 pinch­es of fresh ground nut­meg
  • 1/2 tea­spoon all­spice
  • salt and pep­per
  • 1 cube chick­en bul­lion (option­al)
  • 1 lb Penne Pas­ta

DIRECTIONS:

Beef - Saute onion in oil until yel­low, sea­son with salt and pep­per - Add ground beef and brown, sea­son with salt and pep­per and cin­na­mon - Drain excess water - Make a well in the mid­dle and add toma­to paste, saute for 2–3 min­utes - Mix toma­to paste with beef and turn off the heat - Add chopped pars­ley Pas­ta - Cook pas­ta per pack­age direc­tions. Reduce cook­ing time by 1 to 2 min­utes as the pas­ta will con­tin­ue cook­ing in the oven Bechamel Sauce - Melt but­ter in large saucepan on medi­um - Add flour and whisk until smooth, cook for 2–3 min­utes con­stant­ly whisk­ing - Put milk and whisk until flour is ful­ly incor­po­rat­ed. Add fresh grat­ed nut­meg, all­spice and bouil­lon cube. Sea­son with salt and pep­per - Con­tin­ue stir­ring until milk comes to a slow boil - The sauce will thick­en after milk comes to a boil - Stir for 2–3 more min­utes then turn off the heat - Taste and add salt until desired taste - Drain the pas­ta and mix in 1/3 of the Bechamel sauce - But­ter bot­tom of a 9x12 bak­ing porcelain/Pyrex bak­ing pan - Lay­er in 1/2 of the pas­ta mix­ture - Add all of the beef as the sec­ond lay­er - Put remain­ing pas­ta as the third lay­er - Pour bechamel sauce in top until ful­ly cov­ered - Bake in a 375-degree oven in the top half for 35–45 min­utes. Beschemel will bub­ble slow­ly - Increase temp to 425 to brown (mon­i­tor con­tin­u­ous­ly to avoid burn­ing) - Remove from oven and allow to rest for 20 mins before serv­ing

Stuffed grape leaves or Dolma

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Dol­ma (also known as Stuffed grape leaves) is a Mid­dle East­ern dish that is eat­en and appre­ci­at­ed across the globe, all with a slight mod­i­fi­ca­tion. This flavour­some dish can eas­i­ly be found in any restau­rant, specif­i­cal­ly the Mediter­ranean. Still, today we are going to teach you how to make the best Dol­mas at the com­fort of your home. In this recipe, the grape leaves are stuffed with a tempt­ing fusion of rice, onion, fresh herbs (dill, cilantro, mint), and warm spices. The Dol­mas in the Mid­dle East are usu­al­ly served with gar­lic yogurt and are eat­en warm or cold as an appe­tiz­er and as a main course as well. Depend­ing on your lik­ing, you can also add meat to the recipe!

INGREDIENTS

  • 1 onion, fine­ly chopped
  • ⅔ cup rice (short or medi­um grain), washed and drained
  • 1 small bunch cilantro, chopped
  • 1 small bunch dill, chopped
  • 15 fresh mint leaves, chopped
  • 1 tea­spoon salt
  • ¼ tea­spoon pep­per
  • 65 fresh vine leaves (or canned)
  • 4 table­spoons but­ter, melt­ed
  • ½ cup of water
Gar­lic yogurt
  • ½ cup plain yogurt, mixed with 2 chopped gar­lic cloves

INSTRUCTIONS

Fill­ing In a large bowl, mix, onion, rice, fresh herbs, salt and pep­per and knead vig­or­ous­ly for 5 min­utes. Dol­mas - If using fresh grape leaves, blanch 10 at a time in a large saucepan of boil­ing water for 2 min­utes. That will soft­en the leaves and make them eas­i­er to roll. Remove the leaves with a slot­ted spoon. Cut the stems or hard veins. - If canned leaves, place them in a large colan­der and rinse thor­ough­ly with cold water. Cut stems or hard veins. If canned leaves are too thick, blanch in boil­ing water, in the same man­ner as fresh leaves, but only for one minute, then drain. - Place the shiny side of the grape leaf down on a board or in the palm of your hand. And place 1 tea­spoon of stuff­ing at the basis of the stem of the leaf. Fold the low­er end of the sheet up, then fold its sides over the fill­ing and roll. - In a Dutch oven or non-stick pot, place the stuffed grape leaves, close to each oth­er. You can make sev­er­al lay­ers, if nec­es­sary. - If using fresh grape leaves, sprin­kle a lit­tle salt between each lay­er. - Pour the melt­ed but­ter over the grape leaves and add the water. - If nec­es­sary, place a small lid or a small plate on top of the dol­mas to keep them tight and to pre­vent them from open­ing. - Cov­er and bring to a boil. Reduce heat to medium/low heat and sim­mer for 1 hour 30 min­utes to 2 hours or until the leaves are ten­der. - Serve dol­mas hot or warm accom­pa­nied by gar­lic yogurt.

Chicken Kabsa

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Regard­ed as the nation­al dish of Jor­dan and Sau­di Ara­bia, Chick­en Kab­sa is sure to turn your next din­ner par­ty into a feast. This Ara­bic dish is a fam­i­ly favourite and is suit­able for any occa­sion. This spiced chick­en and rice recipe is served with roast­ed almonds and raisins. Some fresh car­rot, toma­to and let­tuce sal­ad with pita bread on the side com­pli­ment Chick­en Kab­sa very well. Driz­zle some cit­rusy yogurt sauce on top, and you are good to go. So chan­nel your inner chef this sea­son and cook the tan­ta­liz­ing Chick­en Kab­sa for your friends and fam­i­ly!

Ingredients

  • 1/3 cup veg­etable oil
  • 2 cups onions chopped
  • ½ tsp gin­ger grat­ed
  • 600 gms chick­en pieces with bones and skin
  • 1 tbsp salt
  • ½ tbsp ground pep­per
  • ½ tbsp car­damom pow­der.
  • 1 dried lime
  • ½ tsp cin­na­mon pow­der
  • ¼ tsp clove pow­der
  • 1 bay leaf
  • 1 tbsp toma­to paste
  • 2 cups toma­toes fine­ly chopped
  • 1 ½ cup long grain rice like Bas­mati
  • 2 cup car­rots shred­ded
  • 1/3 cup almonds blanched and halved
  • 1/3 cup raisins

Instructions

1- Wash and soak the rice in cold water for 45 min­utes. 2- In a big pot, add the 1/3 cup of veg­etable oil, chopped onion and gin­ger. Fry on medi­um heat until brown. 3- Add the chick­en and brown it on both sides. 4- Add the car­damom pow­der, cin­na­mon pow­der, clove pow­der, dried lime, bay leaf, salt, and pep­per and mix well. 5- Add the toma­to paste and the chopped toma­toes and cook until the oil ris­es to the top. Add 1 litre – 4 cups of water, cov­er and let the chick­en cook for 25 min­utes on medi­um-high heat. 6- In the mean­time, fry the raisins until plump and brown in a lit­tle bit of oil, drain and keep them aside. Then do the same thing with the almonds. Keep aside. 7- Once the chick­en is cooked, remove it from the pot and put it in a bak­ing pan. Broil it in a hot oven for 5 to 10 min­utes. Keep aside. 8- Drain the rice and put it in the pot from where you removed the chick­en. Add the shred­ded car­rots and mix well. 9- Cov­er with a clean tea tow­el and then cov­er with a lid (this will pre­vent the steam from evap­o­rat­ing too quick­ly) — Cook the rice for 20–25 min­utes on medi­um heat. 10- Serve the rice topped with the chick­en and the roast­ed almonds and raisins.

Fattoush salad

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Middle Eastern Recipes l Middle Eastern Food Recipes l Easy Middle Eastern Recipes l Middle Eastern Chicken Recipes l Middle Eastern Vegetarian Recipes

Fat­toush sal­ad is a clas­sic dish that is served in almost all Lebanese restau­rants. The dish is pre­pared from fresh veg­eta­bles and pita bread.  It typ­i­cal­ly includes toma­toes, radish­es, cucum­bers, pars­ley, gar­lic, yogurt, cheese, and fried pieces of pita bread. Sumac, gar­lic, vine­gar, mint and lemon juice adds to the flavour and makes the recipe more refresh­ing and sat­is­fy­ing. Pre­pare Fat­toush sal­ad as a light evening snack or as a full meal by top­ping it with hum­mus, or crispy baked falafel.

INGREDIENTS

  • 1 cup Greek yogurt
  • 2/3 cup whole milk
  • 3–4 large heir­loom toma­toes, diced
  • 3 oz radish­es, thin­ly sliced
  • 5 mini cucum­bers, thin­ly sliced
  • 1 scal­lion, diced
  • 1/2 oz fresh mint, coarse­ly chopped
  • 1 oz flat-leaf pars­ley, coarse­ly chopped
  • 1 large clove gar­lic, diced
  • 3 table­spoons fresh­ly squeezed lemon juice
  • 1/4 cup olive oil, plus extra to driz­zle
  • 2 table­spoons vine­gar
  • 1/2 tea­spoon fresh­ly ground black pep­per, plus more to taste
  • 1 tea­spoon fine grain sea salt, plus more to taste
  • 4 pita bread, toast­ed until gold­en and ful­ly hard
  • 6 oz feta cheese, crum­bled
  • 2 tea­spoons sumac (or more to taste)

INSTRUCTIONS

  • In a mason jar or cup with a lid, shake milk and yogurt togeth­er and place it in the fridge until bub­bles form on the sur­face. Let sit at least 2 hours, but up to 1 day.
  • When you’re near ready to serve, com­bine fer­ment­ed yogurt mix­ture with toma­toes, radish­es, cukes, scal­lion, mint, pars­ley, gar­lic, lemon juice, olive oil, and vine­gar. Sit for at least 20 min­utes for all the flavours to com­bine.
  • When you’re ready to serve, crum­ble the pita into large pieces and toss to com­bine. Towards the end of your mix­ing, toss in feta. Gar­nish with sumac and serve!
Omnia Abde­laz­im con­tributed to the arti­cle

Conclusion

So, there you have it, the five best Mid­dle East­ern dish­es that every­one should try at least once in their lives. If you haven’t tried the Mid­dle East­ern cui­sine yet, plan your next vis­it to any of the Mid­dle East­ern coun­tries or just reach out to the near­est restau­rant that serves great Mediter­ranean food. The deli­cious and palat­able cui­sine will leave you crav­ing for more of the Mid­dle East­ern good­ness. Amid the many tempt­ing dish­es on their menu, do remem­ber to try out the five best ones that we men­tioned above. Enjoy, and do let us know about your flavour­some expe­ri­ence!
error: Content is protected !!

Subscribe To Our Newsletter

Join our mailing list to receive the latest news and updates from our team. Furthermore, we will give a 15% discount on the next order from our shop after you sign up!

You have Successfully Subscribed!