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Middle Eastern
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Fall (5)
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09/06/2009
Beet Stew with Lamb Meatballs
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. SAVEUR test kitchen assistant Yael Coty learned to make this dish from her grandparents, who left Iraq for Israel in 1950.
Issue #123
04/14/2009
Chicken Biryani Spiced with Saigon Cinnamon
Using Saigon cinnamon, a fiery sweet spice, adds complexity and fragrance to this simple one-pot chicken and rice dish.
Issue #120
01/25/2008
Grape Leaves Stuffed with Rice and Raisins
This is a recipe for dolamades, an eastern European specialty.
Issue #93
04/19/2007
Meat and Fava Stew
This stew is popular in Egypt, where favas are a staple food.
Issue #84
10/27/2005
Baked Stuffed Chickens
This recipe contains Bahárát, an Arab seasoning mix containing anywhere from three to nine spices (the most popular versions have seven).
Issue #70
09/01/2005
Rice Noodle Pilaf
Versions of pilaf—the term encompasses a wide variety of seasoned rice or bulgur dishes—can be found throughout the Middle East and Central Asia. This pilaf is among the most basic in the Armenian kitchen.
Issue #60
03/20/2013
Dolmeh (Stuffed Grape Leaves)
Grape leaves are stuffed with a beef, herb, and rice mixture in this slightly-sweet version of Iranian dolmeh.
Does Not Apply
10/05/2011
Menu: A Middle Eastern Vegetarian Dinner
In this vegetarian dinner party menu, fall vegetables pair beautifully with the flavors and spices of the Middle East.
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