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Middle Eastern
Soups & Stews
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Saveur (20)
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Difficulty
Easy (11)
Hard (1)
Medium (1)
Main Ingredient
Vegetables (10)
Chicken (5)
Lamb (4)
Tomato (4)
Beans (3)
Season
Fall (7)
Winter (7)
Spring (4)
Occasion
Passover (2)
Thanksgiving (2)
Christmas (1)
Technique
Stew (10)
Saute (6)
Slow Cook (2)
Bake (1)
Fry (1)

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04/11/2013
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.
Issue #156
04/11/2013
Poike (Galilean Beef Stew)
Any seasonal vegetable, from earthy turnips to pungent kohlrabi, can be added to this hearty beef stew recipe.
Issue #156
12/15/2012
Gundi (Persian Chicken Meatball Soup)
At the heart of this intriguing soup is a matzo-ball-like dumpling made of ground chicken and chickpea flour.
Issue #153
03/19/2012
Khoresht-e Fesenjan (Chicken and Walnut Stew)
Pomegranate molasses and walnuts bring sweet, sour, and bitter notes to this classic stew.
Issue #145
02/20/2012
Ghormeh Sabzi (Veal and Kidney Bean Stew)
Fenugreek, an aromatic dried herb, gives this hearty stew, its distinctly floral flavor.
Issue #145
02/19/2012
Ash-e Reshteh (Iranian Noodle Soup)
This beautifully spiced vegetable soup is made with reshteh, Iranian noodles.
Issue #145
01/16/2013
Loubieh Wa Hommus Bi-Ziet (Lebanese-Style Green Beans With Chickpeas in Olive Oil)
In this Lebanese recipe, tomatoes and green beans release some of their flavor into the cooking liquid, creating a rich broth.
Issue #141
09/10/2011
Tzimmes (Root Vegetable Stew)
Sweetened with honey and prunes, this stew is an autumn staple at Jewish holiday tables.
Issue #141
08/23/2011
H'riss (Spiced Chicken and Wheat Porridge)
This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken.
Issue #140
07/12/2011
Tharid (Emirati Lamb Stew)
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices (although we found store-bought, toasted roti to work just as well). To make the preparation easier, have your butcher cut the lamb into pieces.
Issue #140
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
02/17/2009
Greens and Artichokes Stew
This flavorful dish is a springtime favorite in the Middle East.
Issue #118
02/17/2010
Spiced Chicken and Chickpea Stew
This dish, sometimes called thareed, is similar to chicken curry. Instead of being served over rice, the stew is ladled over torn pieces of flat bread. As the dish sits, the bread soaks up the fragrant liquid. Continue...
Issue #116
11/10/2008
Iraqi-Style Beef and Vegetable Stew
This hearty stew of fried and simmered beef and vegetables gets its distinct flavor from an aromatic spice mixture composed of cardamom, allspice, and cinnamon.
Issue #116
09/05/2008
Fava Bean Stew
The recipe for this popular Egyptian morning dish is based on one that appears in The New Book of Middle Eastern Food by Claudia Roden.
Issue #114
04/18/2011
Matzo Ball Soup
This classic Passover recipe is served as the first course of the seder meal in Jewish homes all around the world.
Issue #101
04/19/2007
Meat and Fava Stew
This stew is popular in Egypt, where favas are a staple food.
Issue #84
12/08/2008
Sour Spearmint Sauce with Meatballs
Hamud is usually a sauce for rice, but it can also be served as a soup.
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
03/22/2013
Favorite Spicy Recipes
This collection of our favorite hot and spicy recipes will warm up your plate and put some fire in your belly.
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