Okra or Bamia is one of the most famous Egyptian recipe. Make it with beef or lamb, it is delicious both ways.

Made with fresh veggies and warm spices, this Middle Eastern Chicken is marinated overnight and baked to juicy perfection. Serve it with all your favorite sides for a delicious, filling dinner!

Learn how to make airy and fluffy falafel with beans, this is the authentic green falafel recipe with its tips and tricks.

Egyptian mesaka’a, a cousin to the Greek dish moussaka, is one of those dishes that every household makes differently. This one features roasted (not fried) eggplant, and has the option to add beef or be totally vegan.

Smoky, sweet and tangy spices bring a deep and aromatic flavour to your cooking. Baharat is one spice mix you'll want to add to your pantry. Use this all-purpose Middle Eastern spice blend to season meats, chicken and fish, or add a new depth of flavour to your favourite dishes.

Bamya is a very traditional Egyptian dish but it is still very common in all Arab countries. It is usually cooked with lamb, however I am not a big fan of lamb (despite of being middle eastern) so …

Basbousa is a semolina based cake, similar in texture to sweet cornbread. It is traced back to an Egyptian dish Ma’mounia, although it is enjoyed in many countries such as Turkey, Greece, Jor…

middle eastern stuffed potatoes, arabic potatoes, mahshi

Meat stuffed potatoes batata mahshieh. A treat from the middle east that will change the way you think of stuffed potatoes

If you ask me about the single most food item I miss from Egypt, it would have to be the bread. Egyptian pita bread, or Aish Baladi, is the cornerstone of Egyptian cuisine. It’s not only a ma…

Let's get delicious Middle Eastern vegan recipes for vegetarians for a healthy diet that is fat-free. Enjoy Middle Eastern style vegan baked food.

Egyptian-style pickled aubergines are a little different from your traditional pickled veg. They’re not submerged in brine but there’s just enough tang to make you go 😆 No cooking necessary and they keep for ages too. Use a food processor or pestle & mortar to mix the stuffing and tweak to

I can't say with certainty that this is authentic because it's a recipe I created. But it uses classic Middle Eastern ingredients, so possibly it is! The lamb is really juicy because it's made with lamb shoulder, a cut that is made for slow cooking. The pan frying step to get the crunchy brown bits is not optional - it's key! ! ! As with any shredded meat recipe, a little goes a long way. This makes around 8 cups of shredded lamb which I think is enough to serve 8 people as a main (with rice). See separate recipe below for Chickpea Pilaf (Rice).

Some lesser-known but absolutely incredible vegan Middle Eastern Inspired Dishes you have to try for your next vegan meal prep! This guide includes Persian Ghormeh Sabzi, Persian Fesenjan, Lebanese Zataar Bread, Egyptian Foul-mudammas, and Lebanese Roast Cauliflower with Tahini! Enjoy this flavourfu

A lightly spiced traditional Middle Eastern dish of tender meat and okra in a tomato sauce.

Qatayef, or Middle Eastern Semolina Pancakes, are a traditional Arabic pastry  very popular during the fasting month of Ramadan. They are stuffed with a variety of fillings, the most common being nuts or sweet cheese.

A popular in Middle Easters green soup that can be made in many different ways but the most famous is the Egyptian Molokhia. Join me and I will show you all the tips and tricks for making the best Egyptian Molokhia ever.

I had this dish for the first time when my Egyptian friend invited me for iftar I was privileged to try Egyptians dishes in Ramadan.

Spice up your next dinner party with this classic Middle Eastern eggplant dish. Serve warm or cold, but always with plenty of pita bread for dipping and scooping. What you need to know before you start You’ll need to start this recipe one hour earlier to allow time for the eggplants to release excess moisture. A colander will help with this process, otherwise all you’ll need is a sharp knife for slicing and two large saucepans.  Why is this the best eggplant mesa'a'ah recipe? Also known as Egyptian spiced eggplant, this vegetarian dish by Aalia’s executive chef Paul Farag draws from his rich Middle Eastern culture to create a flavour-packed recipe that heroes the humble eggplant in a rich tomato sauce.  The eggplant is thoughtfully prepared first by salting to remove excess liquid before frying in batches to turn beautifully browned with slightly crisped edges to add depth of flavour and texture to the dip.  Is eggplant mesa'a'ah the same as moussaka? Eggplant mesa’a’ah is sometimes referred to as the ‘cousin’ to Greek moussaka. While they share similar ingredients – including eggplant, tomatoes, onions and garlic – the two dishes are different in taste and presentation.  What ingredients you’ll need  Eggplant: Eggplants are the star of this dish. Sliced, salted and pan-fried, the neutral flavour of this vegetable absorbs the rich tomato sauce while adding body to the dip.  Extra virgin olive oil: Used in both the sauce and to fry the eggplant slices, olive oil enhances the aromas of the dish while helping to brown the vegetables.  Onion: Often used a foundational ingredient in Egyptian cuisine, onions develop a rich, sweet and savoury flavour when fried.  Garlic cloves: Garlic adds a pungent, aromatic quality that deepens the dish’s flavour. Tomato paste: Alongside fresh tomatoes, tomato paste adds a boost of richness to the dip.  Ground cumin: Ground cumin is often found in Egyptian cuisine. It imparts a warm, earthy and slightly nutty flavour. Ground coriander: Ground coriander works harmoniously with the ground cumin to create a well-rounded spice blend that adds complexity to the overall dish.  Tomatoes: Ripe tomatoes have a deep, rich flavour that is both sweet and tangy. When cooked, these tomatoes break down more easily into a smooth, luscious sauce.  Caster sugar: A touch of sugar is added to the sauce to balance the acidity of the tomatoes.  Chargrilled pita bread: The perfect accompaniment to mop up all that goodness. How do you get the most flavour out of eggplant? The mild and neutral flavour of eggplant means it’s an excellent carrier for flavour. In this recipe, the slices of eggplant are first salted to draw out excess moisture and to help reduce bitterness. It’s then pan-fried in good quality extra virgin olive oil until tender, caramelised and browned all over. The eggplant is fried in batches to avoid overcrowding the pan, as this can lead to a soggy texture and an oily finish.  How to store and serve eggplant mesa'a'ah This eggplant dish can be enjoyed either hot or cold. If eating it warm, serve it right away, or refrigerate it overnight in an airtight container to eat the next day. It can stay in the fridge for up to three days, and the flavours will improve with time.  Eggplant mesa’a’ah is commonly eaten as part of a mezze spread with other Middle Eastern savoury bites like falafel, tabbouleh and fresh vegies. Chargrilled pita bread is also highly recommended. If you love our eggplant mesa'a'ah recipe, try this  Have an abundance of eggplant? Try these simple but delicious recipes that highlight this purple-hued vegetable: Lemon and oregano chicken skewers with grilled eggplant Eggplant lasagne Tobie Puttock’s eggplant funghetto  If you enjoyed this recipe by Paul Farag, you might like to try some of his other recipes: Chicken tawook skewers with Aleppo tarator (sauce) Roast cabbage with rose petal muhammara Warm date knafeh (Sweet cheese pastry)

An easy homemade tahini simple sauce made with simple ingredients. This creamy sauce is a staple in all Middle Eastern cuisines

Koshari is a traditional Egyptian staple, mixing chick peas, pasta, fried onions, and zesty tomato sauce, served on top a bed of rice and brown lentils! Flavor packed and not to mention healthy!

We regularly include influences from the Middle East when cooking in our own kitchens. Check out these 33 Middle Eastern recipes and soon you’ll be inspired to do the same!

This month’s Arabic flavor assignment was to make an Egyptian classic. Meamar Rice.The exact translation of the name is loaded rice. The reason behind the name is that this rice is usually ba…

Maqluba (or Makloubeh-Maklouba) is a traditional Middle Eastern dish made with layers of rice, vegetables and meat.