Embark on a culinary journey to the heart of the Middle East with Majestic Maqluba, an aromatic and savory upside-down rice casserole. This traditional dish, beloved for its layers of spiced meat, vegetables, and fluffy rice, is a feast for the senses. Its unique preparation ends in a dramatic flip, revealing a beautifully layered and fragrant meal that's as delightful to behold as it is to devour.
A Middle Eastern pea, carrot and beef stew that's so easy to make, healthy and utterly comforting.
Kuku Sabzi is a light, flavor-packed Persian baked omelet. This is an all-star, easy recipe with loads of fresh herbs! Perfect for your next brunch!
B’s feast had me remembering a Middle Eastern meal I made when a Texan couple came over for dinner, here in Trinidad. I know Linda loves iced tea, and it had become a running joke that it was…
Mahalabia recipe, quick and easy, chilled, make ahead Middle Eastern milk pudding, flavoured with rose water or orange blossom water. Updated March 2023.
Makaroni is a Persian Spaghetti made using a bolognese style sauce, layered with pasta then cooked to create a crispy bottom called tahdig
You’ll go cuckoo for this striking one-pan dish inspired by a traditional Persian frittata called kuku sabzi. It comes out of the oven glowing a deep shade of green, ready to take a central spot on the table or to shine as a side with fish and rice. We went light on the eggs—just enough to hold it all together—and heavy on the plants: a motherlode of parsley, cilantro, dill, spinach and lettuce, along with walnuts and dried cranberries (or barberries, for a more authentic accent).
This list of 10 low carb Mediterranean recipes features bold flavor, fresh ingredients, and plenty of nutritional benefits.
These buttery, flaky, Middle Eastern lamb puff pastry triangles are the perfect snack or appetizer to make. I grew up enjoying these Middle Eastern lamb puff pastry triangles during special occasions, and they were always irresistibly good! These flakey savory pastries come together so quickly thanks to the help of store-bought puff pastry sheets. This
Discover classic Greek dolmas stuffed vine leave recipes, Persian dolmeh felfel, and Turkish dawali in our collection of different varieties of these delicious treats! We've got the perfect one for you whether it's vegetarian or meat-filled. Super easy appetizers and side dishes. Get started on your own batch of homemade dolma today!
Our best traditional Persian recipes include elaborate rice dishes with tahdig, the crispy, golden crust at the bottom of the pot, meaty soups and stews, and Iranian rice cookies and almond cake for dessert.
Baba ganoush is a gorgeous Middle Eastern eggplant dip that is easy to make at home with a food processor, roasted eggplant, and a few simple ingredients.It has a lovely smooth, creamy, and velvety texture with a lush mouthfeel. Its captivating flavor has smokey, nutty, citrusy, and garlicky undertones.
Spicy Middle Eastern Roasted Potatoes • Middle Eastern Chicken and Couscous Wraps • MIDDLE EASTERN ORANGE CAKE • Middle Eastern Lamb Stew • Curry Rice • More ...
This is a Middle Eastern dip made of eggplants and tahini. Roasting the eggplants under a broiler or in the oven gives it a nice smokey flavor.
Middle Eastern style meatballs - These juicy flavor-packed meatballs are made in 30 minutes and are great with a side of rice, made into delicious sandwiches, or a great protein on your salads. I seasoned the meatballs with warm spices, added pine nuts for some crunch, and baked them on a bed of onion sumac.
I serve these delicious potato patties (kookoo sib zamini) either as a side dish or as a main dish for a light lunch or dinner. Fried vegetable and egg dishes are called kookoo/kuku in Iran. There are different variations of this recipe. کوکو سیب زمینی (Kookoo Sib Zamini) is a great dish to bring to your next picnic! Kookoo Sib-Zamini - Persian Potato Patties Ingredients: Yield: 14 potato patties 5 large potatoes 2 large eggs 1 small yellow onion, grated, discard the juice 2-3 tablespoons bread crumbs 1/2 teaspoon turmeric 1/2 teaspoon salt 1/4 teaspoon pepper 1/4 cup vegetable oil for frying Method: Place potatoes in a large pot, add water to cover by a couple of inches, boil on medium-high heat until fork-tender. Drain and set aside to cool. Peel the potatoes and grate them. Beat the eggs in a large mixing bowl, add the potatoes, onions, turmeric, bread crumbs, salt, and pepper. Stir well to combine and refrigerate the mixture for an hour. Make small patties, flatten them in an oval or round shape. You can also spoon the potato mixture into the oil. Heat the oil in a large nonstick frying pan over medium-high heat. Fry potato patties on both sides until light brown. Drain on paper towels. Serve warm or at room temperature with fresh herbs, pickles, olives, yogurt, and warm bread. *Note: Add a handful of chopped parsley or a teaspoon of dried dill to the mixture if you like. Enjoy!
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).
I typically make Baghali Polo ba morgh (Lima Bean Rice with Chicken), also referred to as Shevid Baghali (Dill and Lima Bean Rice). Of course instead of chicken you can always serve the dish with stew meat. This time I decided to try Khoresht-e Baghala ba Goosht. Its a bit different…but in very good way. ...
An all-in-one chicken recipe that means minimal washing up and stress-free entertaining. Serve with a leafy green salad with a lemony dressing – mix 4 tbsp olive oil with 1 tbsp lemon juice, 1 tsp Dijon mustard, 1 tsp sugar and some seasoning; shake in a jar to mix.
A Vegan Persian Herb Stew.
These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has ...
Tahdig is a classic Persian rice dish. With a crispy, golden saffron crust and a mound of fluffy rice, this recipe is more than your average side dish.
Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!
A spread of jams, fruits, and cheeses to start the day.
Persian culture offers a large number of stews, of which we are familiar with only a handful. The importance of a stew in Persian culture is tremendous, it brings out the skills of the home chef in providing a nutritious and delicious meal to sustain the family. Most of old Persia is a very harsh land, rocky, mountainous and arid, the extreme climate making it hard to grow vegetables. Those that were grown were cherished and cooking techniques, including stews and soups, were developed to maximi
These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends
Kotlet are delicious meat patties, the Persian version of meat cutlets, and can be made with either ground beef, lamb, or turkey. You'll find variations in the spices used depending on which part of Iran your family is from.
Step-by-step method for making Middle-Eastern spiced meatballs yourself.
Classic Middle Eastern recipes from hummus and falafel to kofta, labneh, and preserved lemons ~ try something new from this list!
“People who give you their food give you their heart.” – Cesar Chavez
