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Middle Eastern
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Main Course (10)
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Bake (13)
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04/11/2013
Dolma (Grape Leaves Stuffed with Rice)
This recipe for stuffed grape leaves uses both lemon juice and zest to enhance the flavor of the stuffing.
Issue #156
04/11/2013
Almond & Marzipan Roulade
Chef Erez Komarovsky's buttery almond pastry, swirled through with marzipan and toasted nuts, makes a fine breakfast or afternoon snack.
Issue #156
09/10/2011
Kibbeh (Lamb and Bulgur Wheat Croquettes)
These spiced croquettes are a classic Middle Eastern snack.
Issue #141
09/10/2011
Holishkes (Stuffed Cabbage Rolls)
These beef-stuffed cabbage rolls in a tangy sauce are oven-braised until tender.
Issue #141
03/21/2011
Man'oushé (Herbed Vegetable Flatbread Sandwich)
Manaeesh are flatbreads spread with various fillings, then folded over for easy eating.
Issue #137
03/21/2011
Israeli Schnitzel Sandwich
This recipe is an adaptation of Schnitzi Schnitzel Bar's chile-flecked "Spanish" schnitzel.
Issue #137
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
02/12/2008
Kabul-Style Lamb and Rice Pilaf
Qabili pilau is widely considered to be the national dish of Afghanistan.
Issue #109
01/25/2008
Chicken Stew with Potato Sticks
This is a classic Persian dish of chicken in a sweet gravy topped with crisp sticks of potatoes.
Issue #94
03/01/2013
Kibbeh (Beef and Bulgur Wheat Meatballs)
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.
Issue #84
09/12/2005
Challah
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.
Issue #61
09/01/2005
Stuffed Grape Leaves
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
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
08/19/2008
Ground Lamb Meatballs with Loquats
Loquats grow all over Turkey; late May is the height of the season.
Issue #27
11/02/2000
Baklava
This Greek version of a favorite Middle Eastern sweet is always best made with commercial phyllo.
Issue #24
08/18/2008
Stuffed Grape Leaves with Apricots
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin.
Issue #23
08/18/2008
Bulgur Wheat and Ground Beef Pie
Kibbeh, a masterpiece of Middle Eastern cooking with many variations, can be baked, poached, steamed, or fried.
Issue #23
03/21/2002
Stuffed Cabbage
This recipe is a special-occasion variation on the stuffed cabbage common to Middle Eastern and Eastern European cuisines.
Issue #15
03/21/2002
Fried Fava Bean Patties
In the United States, this common Middle Eastern street food is better known under the name, falafel.
Issue #15
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