Saveur.com - Authentic Recipes, Food, Drinks and Travel

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Narrow Results You've Selected: Spring Middle Eastern Saveur Remove all Difficulty Easy (27) Medium (3) Main Ingredient Vegetables (18) Tomato (7) Lamb (6) Rice (4) Beans (3) Show all... Bread (3) Beef (2) Nuts (2) Cheese (1) Eggs (1) Fruit (1) Course Side Dish (12) Appetizers (9) Salad (4) Soups & Stews (4) Main Course (3) Show all... Condiments and Sauces (2) Dessert (2) Beverages (1) Breakfast/Brunch (1) Occasion Cocktail Party (6) Passover (3) Thanksgiving (3) Christmas (1) Easter (1) Technique No Cook (8) Saute (8) Bake (4) Braise (2) Fry (2) Show all... Steam (2) Broil (1) Chill (1) Grill/Barbecue (1) Stew (1) Topic Recipe (32) Advertisement	var omni_channel="search results"; var omni_prop4="search results"; var omni_prop16 = omni_channel+":"+""; var omni_prop11 = omni_channel+":"+""; var omni_prop12 = omni_channel+":"+""; var omni_prop18 = ""; var omni_prop20 = ""; var omni_prop5 = "Source:Saveur"; var omni_prop8 = "Season:Spring,Cuisine:Middle Eastern,Source:Saveur"; var omni_pageName="saveur:"+omni_prop12; 02/21/2012 Mast-o Khiar (Yogurt and Cucumber Dip) Topped with rose petals and golden raisins, this simple dip is an elegant condiment. Issue #145 09/10/2011 Salade de Pois Chiches (Chickpea Salad) This bright, slightly spicy salad is great served with roasted chicken. Issue #141 09/10/2011 Techina (Tahini Dip) Brightened with lemon and garlic, tahini becomes a bright, creamy dip. Issue #141 09/10/2011 Za'atar Dip The Middle Eastern spice blend za'atar (which combines sumac, oregano, sesame, hyssop, and other spices) flavors this simple cilantro-and-garlic dip. It's ideal served alongside roasted meats, or slathered on fresh-baked pita. Issue #141 04/13/2009 Red Lentil and Bulgur Soup with Chile–Mint Butter This soup is finished with a flourish of mint-and-chile-infused butter. Issue #120 04/10/2009 Stewed White Beans Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture. Issue #120 04/10/2009 Tomato Salad with Herbs and Pomegranate This dish is a perfect garnish for falafel and is also delicious on its own. Issue #120 04/10/2009 Stuffed Eggplant Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff. Issue #120 02/17/2009 Greens and Artichokes Stew This flavorful dish is a springtime favorite in the Middle East. Issue #118 01/16/2008 Rose Napoleons This delicate pastry is layered with rose-water pastry cream topped with salty pistachios. Issue #96 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 03/06/2007 Persian Ground Meat and Onion Kebabs This is our adaptation of a popular Iranian dish made with beef, lamb, and a pinch of saffron. Issue #73 03/06/2007 Persian Steamed Rice with a Golden Crust This soft, fluffy rice, crowned with a crisp crust, is a staple of Persian cuisine, and is often served with kebabs. Issue #73 03/06/2007 Tabbouleh This traditional Lebanese salad of cracked wheat and parsley is popular throughout the Middle East. Issue #60 09/01/2005 Savory Phyllo Pastries If your feta is very sharp, soak it in cold water in the refrigerator for a day before using. 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 08/19/2008 Ground Lamb Meatballs with Loquats Loquats grow all over Turkey; late May is the height of the season. Issue #27 12/08/2008 Green Salad with Toasted Pita Bread This tart, pungent salad is a favorite throughout Syria. Issue #23 04/17/2007 Artichoke and Lamb Stew This flavorful stew intricately melds rich meat, delicate artichoke hearts, and Middle Eastern spices. Issue #17 « Previous 1 2 Next »