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Middle Eastern
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Saveur (16)
Kuidaore (1)
Running With Tweezers (1)
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Easy (7)
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Main Ingredient
Nuts (9)
Fruit (5)
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Cheese (2)
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Spring (2)
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Passover (1)
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Bake (11)
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04/10/2013
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.
Issue #156
02/21/2012
Tah Chin (Baked Rice with Barberries)
This northern Iranian specialty is topped with dried barberries, a tart local fruit.
Issue #145
07/12/2011
Assidat al-Boubar (Pumpkin Halvah)
Like many traditional Emirati desserts, this luscious pumpkin porridge straddles the line between sweet and savory. The dish thickens as it cools, so be sure to serve it while it's still quite warm.
Issue #140
07/12/2011
Lgeimat (Saffron Flavored Fritters)
These fluffy fritters, soaked in a syrup flavored with saffron, cardamom, and cinnamon, are a favorite Emirati dessert during Ramadan.
Issue #140
07/12/2011
Balaleet (Sweet Vermicelli and Eggs)
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once.
Issue #140
10/13/2009
Rose Water Pudding
This cool, sweet, and subtly flavored snack originated in Turkey.
Issue #124
04/12/2009
Shredded Wheat and Cheese Pastry in Syrup
This pastry is usually drenched in sugar syrup and topped with crushed pistachios.
Issue #120
01/16/2008
Rose Napoleons
This delicate pastry is layered with rose-water pastry cream topped with salty pistachios.
Issue #96
10/27/2005
Date Filled Butter Cookies
During Eid, it is customary for people to drop in on friends and relatives, bringing cookies, like these, as a gift.
Issue #70
10/27/2005
Arab Pancakes
This recipe flavors the syrup with lemon juice alone, but typically orange blossom and rose waters are used too.
Issue #70
09/01/2005
Middle Eastern Butter Cookies
Popular from Morocco to Turkey, the cookies called kurabia—also rendered as gourabia or ghorayebah—may be shaped like little balls or even bracelets.
Issue #60
09/01/2005
Accordion Pastry
This paklava-like pastry may be curved into a circle before baking, then filled with more nuts in the center, for a variation called glore.
Issue #60
03/06/2007
Baklava
Baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean.
Issue #54
11/02/2000
Baklava
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo.
Issue #24
02/13/2013
Menu: A Romantic Dinner of Middle Eastern Meze
Assembling a meal from a selection of small plates is a great way to do Valentine's day—indulgent, not too heavy, and perfect for sharing. Try our menu of meze for an intimate, but casual, dinner for two.
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04/10/2011
Pomegranate With Nuts and Orange Flower Syrup (Khosaf al-Rumman)
This Middle-Eastern recipe for pomegranates with nuts is adapted from a classic cookbook from the region.
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12/11/2009
Middle Eastern Orange Cake
Super moist and full of citrusy flavor, this simple cake is sure to please. Scroll down on the blog's page for Claudia Roden's recipe.
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Source: Kuidaore
10/07/2009
Rosewater Broiled Grapefruit
Add a drizzle of rosewater, a common Middle Eastern ingredient that adds the lightest floral touch to foods, and a sprinkling of sugar to grapefruit and then give it a quick turn under the broiler for a deliciously simple breakfast treat. Continue...
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Source: Running With Tweezers