This classic Moroccan Harira soup is zingy, earthy, and comforting, filled with nutritious ingredients like chickpeas, lentils and noodles, and flavoured with warm middle eastern spices.

Arayes are a classic middle eastern street food. Pita bread, stuffed with spiced ground beef and grilled (or baked) to perfection. Enjoy them with a yogurt or tahini dipping sauce as a lunch or light dinner! They are quick and perfect for using up some ground beef.

This warm Moroccan Eggplant Salad (Zaalouk) combines cooked eggplant, tomatoes, and classic spices and is enjoyed as a side or alone with lots of bread.

Jordanian Cuisine is full of delicious recipes and mansaf is on top of that list. Mansaf is a traditional dish made by layering bread, rice and tender pieces of lamb chunks served along with a special yogurt sauce. A very festive popular dish for special occasions.

Freekeh Salad recipe from Rick Stein's brilliant cookbook From Venice to Istanbul. Perfect as an accompanying pilaf or summer side salad, this Middle-Eastern inspired treat is flavoured with pomegranate seeds, pistachios, mint and spring onion.

Since moving to the suburbs, one thing I do miss is the accessibility of good Moroccan cuisine. I especially like Moroccan cuisine during the spring and summer months because of the exotic and bright flavors. With a craving for Moroccan cuisine grumbling in my stomach, I'm glad to have come across this recipe for Moroccan

Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.

You guys are all familiar with shakshuka right? Well, let me introduce you to taktouka ! Shakshuka and taktouka both sound funny and taste amazingly delicious but they are two different dishes! In Morocco, taktouka refers to a very common salad/dip (such as zaalouk ,&a

Moroccan Meatball Stew - this is a real feast for the senses; not only incredible flavour, but the heavenly scent of this cooking is worth the effort alone.

Moroccan cuisine, moroccan food, couscous, original couscous recipe, couscous recipe,

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.

Moroccan chicken is one of my ultimate favorite chicken recipes of all times. I don't eat much poultry but when I do this one recipe I like to make.

White cannellini beans in a spiced tomato sauce make for a delicious Moroccan white bean stew, loubia. It's a vegan stewed bean recipe that comes together really easily, using canned beans that'll deliver just as much flavor as fresh.

Harirra is the most authentic soup in Morocco, and it is prepared in different version depending on the region. Despite its authenticity, it is one of the most difficult soups to describe because s…

Moroccan Eggs! Eggs are baked in a flavorful lamb stew infused with Moroccan Spices, topped with Harissa Yogurt. A delicious breakfast or brunch recipe. #moroccanrecipes

There is nothing quite like the aromas of Moroccan food. We've rounded up 17 easy Moroccan recipies that will transport you to the aromatic souks of Morocco.

Chicken soup for the Turkish soul - Using pre-cooked shredded chicken and stock with the addition of cold-fighting benefits of yoghurt, lemon and egg.

> This pastry is similar to Sariyer Boregi. But this time I used a different shape and I changed the filling a little. You could also use the same filling as the same with former one. You…

Meatballs and potatoes first fried in a pan and then baked with a tomato sauce in the oven. It is a flavor-packed weeknight dinner that makes everyone satisfied.

All-star vegetable tagine recipe! Simple vegetable stew packed with the perfect balance of Moroccan flavors. Vegan and Gluten free.

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

Quick-cooking couscous paired with flavour-packed Turkish spiced lamb makes this a speedy and delicious midweek meal.

Marinated overnight in olive oil and spices, stuffed with green olives, onions, garlic, and preserved lemons for an extra boost of flavor, and roasted to a crisp and juicy perfection.

A hearty slowly-roasted chicken with vegetables in a Turkish way. Famous by the name Köylü Kebab.

If you have yet to dive into the culinary world of Moroccan food, then you’re in for a real treat. To give you an idea of flavor, Moroccan food is pretty generous with its spices — from cinnamon, cumin and cloves to turmeric, saffron and paprika and more. As far as herbs go, you’ll commonly find mint, parsley, sage, caraway, verbena, coriander, peppermint and marjoram in its recipes. Moroccan cuisine is all about an abundance of flavor, which you'll soon see (and taste). One thing you’ll always want to keep in mind when eating Moroccan food is this (and it's...

This Moroccan Style Pilaf Rice dish is easy to make and cooks in under 30 minutes. Fragrant Basmati rice cooked in a lightly spiced vegetable stock and full of nutty pistachios and sweet dried apricots. Your perfect side dish for baked fish, Moroccan Spiced Pork Kebabs or chicken.

Peppers are incredible. Their sweet flavour and soft texture when roasted pairs beautifully with chickpeas and rose harissa in this classic recipe

Moroccan Meatballs with Cardamom and Lemon are lemony cardamom spiced lamb meatballs nestled in creamy tahini sauce. I have a feeling this is going to become your new favorite meal!

Wow. Just wow. The moment I pulled these Turkish pide out of the oven I knew that they would be good. But I wasn't quite prepared for how really amazing they would be. Turkish pide are breads that have a centre of filling-be it beef, cheese or vegetarian. Pide is usually shaped in an oval or "boat" or round shape and is commonly described as a Turkish pizza.