You may know hummus and baba ghannouj, but have you heard of torshi seer? Spanning the vast region east of the Mediterranean, the Middle East is comprised of nearly 20 different nations—including Israel, Lebanon, and the countries of the Arabian Peninsula—each with its own defining set of ingredients, influences, and techniques. As a result, the phrase “Middle Eastern cuisine” encompasses an incredibly diverse array of dishes.
Among them? Such crowd-pleasing Middle Eastern appetizers as Turkey’s dainty Manti dumplings, rich Zucchini and Feta Fritters, and snackable Koftas. Our favorite Middle Eastern dinner recipes run the gamut from roast chicken (done the traditional Iraqi and Palestinian ways) to the grilled, stewed, and fried lamb methods that are popular throughout the region. Of course, there are spectacular vegetarian, vegan, and seafood options, too. The dietary restrictions of three major religions represented in the Middle East—Islam, Judaism, and Coptic Christianity—have given rise to some seriously inventive meat- and dairy-free cooking. This Chickpea Stew and Red Lentil and Squash Soup, both from Palestine, can serve as main dishes or a first course.
As for condiments, the aforementioned torshi seer (sweet-tart, fermented garlic from Iran) adds complex acidity to roasted and stewed meats, while Israelis slather schug (a Yemenite chile sauce) over falafel and french fries as liberally as Americans use ketchup.
Finally, for a sweet way to end your Middle Eastern menu, learn how to make date-filled Lebanese Maamoul cookies or flaky Israeli baklava.
Beef Dolmas with Apricots and Tamarind
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Beef Dolmas with Apricots and Tamarind »
This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year, in March. Get the recipe for Persian Kuku Sabzi »
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »
Rice is a staple at most meals in Iran; tahdig, the crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time. Get the recipe for Persian Rice »
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft. Get the recipe for Torshi Seer »
Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Generously seasoned with cumin, coriander, allspice, and cinnamon, these Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor. Get the recipe Kibbeh (Lamb and Bulgur Wheat Croquettes) »
Like many rice pilafs from the region, this one is spattered with saffron-infused water to create patches of fragrant yellow rice. The whole pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown casing that's cracker thin. Any shape of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot. Get the recipe for Khan Plov (Chicken Pilaf in a Lavash Crust) »
Cashew Baklava
Brown sugar, cinnamon and nutty, rich cashews are rolled into tight baklava cigars in this eminently snackable dessert. Get the recipe for Cashew Baklava »
Persian Cantaloupe Drink
Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink »
Tabbouleh
Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer, adapted from Moorish by Greg and Lucy Malouf (Hardie Grant Books, 2014). Bulgur wheat, a common ingredient in tabbouleh, is omitted here for a dish that focuses on the flavor of the fresh herbs. This recipe first appeared in our October 2014 issue with the story Home for the Harvest. Get the recipe for Tabbouleh »
There is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley. Get the recipe for Falafel »
For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body. Get the recipe for Lamb and Cauliflower Stew with Harissa »
Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh b zeit, literally "green beans in oil," a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. Get the recipe for Loubieh bil Zeit (Romano Beans with Tomatoes) »
Cucumber Yogurt
Similar to Indian raita, this Iranian sauce differs with the addition of minced fresh yellow onion. Make it a day ahead to allow the flavors to really marry before serving. Get the recipe for Cucumber Yogurt »
Though baklava varies throughout the Middle East and Mediterranean, like this one with an almond-cinnamon-bread crumb-filling, it's always a sweet treat. Get the recipe for Baklava »
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee. Get the recipe for Omani Coconut Cookies »
Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version from author Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkilinity of the soda breaks down the beans' cellular walls and can reduce cooking time by thirty five minutes. Get the recipe for Chickpeas with Pita and Spiced Yogurt (Fattet Hummus) »
Steamed Saffron Rice with Tahdig (Chelo ba Tahdig)
In Bishara's family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain also works well with spring and summer produce, like tomatoes, herbs, and fennel. This dish tastes just as good the second day. Get the recipe for Freekeh Salad with Fennel and Chiles »
Before frying fish, Bishara gently rubs their skin and inner cavities with salt, then rinses. This trick seasons and cleans the fish, readying them for dredging. Get the recipe for Galilee-Style Whole Fried Fish »
Palestinian Spinach and Chickpea Stew (Sabanekh bil hummus)
Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven called a taboon. Get the recipe »
You may know hummus and baba ghannouj, but have you heard of torshi seer? Spanning the vast region east of the Mediterranean, the Middle East is comprised of nearly 20 different nations—including Israel, Lebanon, and the countries of the Arabian Peninsula—each with its own defining set of ingredients, influences, and techniques. As a result, the phrase “Middle Eastern cuisine” encompasses an incredibly diverse array of dishes.
Among them? Such crowd-pleasing Middle Eastern appetizers as Turkey’s dainty Manti dumplings, rich Zucchini and Feta Fritters, and snackable Koftas. Our favorite Middle Eastern dinner recipes run the gamut from roast chicken (done the traditional Iraqi and Palestinian ways) to the grilled, stewed, and fried lamb methods that are popular throughout the region. Of course, there are spectacular vegetarian, vegan, and seafood options, too. The dietary restrictions of three major religions represented in the Middle East—Islam, Judaism, and Coptic Christianity—have given rise to some seriously inventive meat- and dairy-free cooking. This Chickpea Stew and Red Lentil and Squash Soup, both from Palestine, can serve as main dishes or a first course.
As for condiments, the aforementioned torshi seer (sweet-tart, fermented garlic from Iran) adds complex acidity to roasted and stewed meats, while Israelis slather schug (a Yemenite chile sauce) over falafel and french fries as liberally as Americans use ketchup.
Finally, for a sweet way to end your Middle Eastern menu, learn how to make date-filled Lebanese Maamoul cookies or flaky Israeli baklava.
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Beef Dolmas with Apricots and Tamarind
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Beef Dolmas with Apricots and Tamarind »
This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year, in March. Get the recipe for Persian Kuku Sabzi »
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip »
Rice is a staple at most meals in Iran; tahdig, the crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time. Get the recipe for Persian Rice »
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft. Get the recipe for Torshi Seer »
Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Generously seasoned with cumin, coriander, allspice, and cinnamon, these Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor. Get the recipe Kibbeh (Lamb and Bulgur Wheat Croquettes) »
Like many rice pilafs from the region, this one is spattered with saffron-infused water to create patches of fragrant yellow rice. The whole pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown casing that's cracker thin. Any shape of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot. Get the recipe for Khan Plov (Chicken Pilaf in a Lavash Crust) »
Cashew Baklava
Brown sugar, cinnamon and nutty, rich cashews are rolled into tight baklava cigars in this eminently snackable dessert. Get the recipe for Cashew Baklava »
Persian Cantaloupe Drink
Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink »
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Tabbouleh
Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer, adapted from Moorish by Greg and Lucy Malouf (Hardie Grant Books, 2014). Bulgur wheat, a common ingredient in tabbouleh, is omitted here for a dish that focuses on the flavor of the fresh herbs. This recipe first appeared in our October 2014 issue with the story Home for the Harvest. Get the recipe for Tabbouleh »
There is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley. Get the recipe for Falafel »
For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body. Get the recipe for Lamb and Cauliflower Stew with Harissa »
Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh b zeit, literally "green beans in oil," a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. Get the recipe for Loubieh bil Zeit (Romano Beans with Tomatoes) »
Cucumber Yogurt
Similar to Indian raita, this Iranian sauce differs with the addition of minced fresh yellow onion. Make it a day ahead to allow the flavors to really marry before serving. Get the recipe for Cucumber Yogurt »
Though baklava varies throughout the Middle East and Mediterranean, like this one with an almond-cinnamon-bread crumb-filling, it's always a sweet treat. Get the recipe for Baklava »
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee. Get the recipe for Omani Coconut Cookies »
Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version from author Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkilinity of the soda breaks down the beans' cellular walls and can reduce cooking time by thirty five minutes. Get the recipe for Chickpeas with Pita and Spiced Yogurt (Fattet Hummus) »
Steamed Saffron Rice with Tahdig (Chelo ba Tahdig)
In Bishara's family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain also works well with spring and summer produce, like tomatoes, herbs, and fennel. This dish tastes just as good the second day. Get the recipe for Freekeh Salad with Fennel and Chiles »
Before frying fish, Bishara gently rubs their skin and inner cavities with salt, then rinses. This trick seasons and cleans the fish, readying them for dredging. Get the recipe for Galilee-Style Whole Fried Fish »
Palestinian Spinach and Chickpea Stew (Sabanekh bil hummus)
