212 middle eastern recipes

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

A very clean and fresh traditional middle-eastern salad.

Smoky baba ghanoush of broiler-charred eggplant pureed with tahini, sauteed garlic and onion, and a touch of liquid smoke for that fire-roasted flavor. Served at room temperature with pita.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

Baked falafel patties with chickpeas, tahini, and warm spices. Healthier Middle Eastern vegetarian patties that are crispy outside, tender inside, without deep frying.

A tasty hummus recipe made with a bit of lemon juice and curry powder. Perfect for dips or as a sandwich spread.

Creamy and tasty tzatziki sauce is quick and easy to make, and packed with flavor. A delicious addition to accomplish any meat course.

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

A fantastic healthy dip perfect for the holidays or anytime you might have company coming. Butternut squash is roasted with an Arabic Ras El Hanout spice mixture. Based on a recipe by Gordon Ramsay.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Bright, herb-forward hummus with no tahini needed. Sautéed onion and garlic blend with fresh parsley, basil, oregano, and coriander into silky chickpeas for a lighter Middle Eastern dip that skips the paste but keeps all the flavor. Ready in 25 minutes.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Hummus bi tahini blends chickpeas with tahini, garlic, and lemon for the silkiest Lebanese-style dip. A baking soda boil softens the chickpeas, and toasted pine nuts crown the bowl.

Hummus, perfect for dipping all kinds of veggies or for pita bread or a replacement from mayo.