This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
These spiced croquettes are a classic Middle Eastern snack.
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Manaeesh are flatbreads spread with various fillings, then folded over for easy eating.
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
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.
Qabili pilau is widely considered to be the national dish of Afghanistan.
This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes.
Middle Eastern kibbeh is a finely ground paste of bulgur, onions, and lamb or beef, which is formed into patties or balls, filled with coarsely ground, sweetly spiced meat, onions, and pine nuts, and deep-fried.
This recipe, from Claudia Roden's The Book of Jewish Food, can be used for loaves of various shapes, including the rounded ones baked for the Jewish New Year, which symbolize the cycle of life.
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
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.
Baklava likely has roots in 11th-century Persia, though versions vary today throughout the Middle East and eastern Mediterranean.
Loquats grow all over Turkey; late May is the height of the season.
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo.
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
In the United States, this common Middle Eastern street food is better known under the name, falafel.