64 middle eastern recipes

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

Alton Brown's homemade gyro meat: ground lamb processed to a paste with onion, garlic, and herbs, baked and pressed dense so it slices thin, served on pita with cool homemade tzatziki, tomato, and feta.

Shinina is a traditional Middle Eastern salted yogurt drink made with just plain yogurt, water, and salt served over ice. The simplest, most refreshing cooler for hot days. Ready in 10 minutes.

Aubergine or Eggplant dip Serve with warm Pita or Lebanese bread

Samak curry with white fish fillets braised in a spiced paste of dried lime, curry powder, nutmeg, and fresh herbs. A Middle Eastern-style curried fish ready in 35 minutes over rice.

Lacama spice blend with cinnamon, black pepper, curry powder, ginger, and nutmeg. A warm Middle Eastern and Indian spice mix for curries, stews, and rice dishes.

Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Traditional Armenian braided string cheese made from mozzarella curd, flavored with aromatic mahleb and black seeds. Hand-stretched, twisted, and braided into beautiful ropes.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

A delicious summer standard at our place. Easy to make with a mix of Southern European and Middle Eastern flavours. I use my Cucumber Raita (posted separately) to dress the lamb salad or you can use the quick yoghurt dressing provided here.