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Middle Eastern Food, Recipes and Cuisine from Saveur
Simit Kebap (Ground Lamb, Bulgur, and Pistachio Kebabs)
A thick pistachio purée is folded into a mix of ground lamb and bulgur in these garlicky kebabs.
Djaj Bil-Bahar Il-Asfar (Iraqi Yellow Spice-Rubbed Chicken)
This fragrant spice-rubbed grilled chicken was a favorite of SAVEUR assistant editor Felicia Campbell when she was deployed to Iraq.
Roasted Eggplant with Goat Cheese, Tahini, and Pine Nuts
These one-bite hors d'oeuvres are inspired by the ingredients of a classic Middle Eastern baba ganoush.
Recipes from the Galilee
In the Galilee, biblical roots, rich agricultural heritage, and Mediterranean flavors give rise to Israel's most soulful cuisine.
Thick, tart, and creamy, this yogurt-like cheese, when eaten together with olive oil, pita bread, and za'atar spice, makes a typical Galilean breakfast.
Artichokes with Lemon Za'atar Dipping Sauce
This recipe from Susan Feniger's cookbook Street Food marries the earthy flavor of za'atar, a Middle Eastern spice blend, with bright lemon and artichoke.
Poike (Galilean Beef Stew)
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
Knafeh (Syrup-soaked Cheese Pastry)
Bird's nest-like phyllo dough is layered with fresh cheese and doused in amber-hued syrup in this Middle Eastern pastry.
Israeli Chopped Salad
Sumac and cinnamon heighten the flavors of this Israeli staple.
Hummus Mashaushe (Galilean-Style Hummus)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus.
Grilled Pita Bread with Za'atar
This chewy flatbread can be grilled outdoors or oven-baked and finished in a grill pan.
Cherry & Herb Salad
This sweet-tart cherry, cilantro, and walnut salad, chef Erez Komarovsky's riff on a classic Turkish recipe, is delicious on its own, or as a relish for grilled meats or fish.
Chreime (Spicy Tunisian Fish Stew)
This Tunisian-Jewish Sabbath specialty from Israeli chef Lior Lev Sercarz features tender fish braised in a thick chile-spiced tomato sauce.
Charred Eggplant with Chile Sauce & Tahini
To make chef Erez Komarovsky's charred eggplant, choose young eggplant that haven't yet developed seeds, which can cause bitterness.
Almond & Marzipan Roulade
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
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