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Tomato
Middle Eastern
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Saveur (19)
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Side Dish (8)
Main Course (5)
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02/20/2012
Jujeh Kabab (Spiced Chicken and Tomato Kebabs)
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Issue #145
08/04/2011
Machbuss Rubian (Shrimp and Rice Pilaf)
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp.
Issue #140
05/24/2010
Tabbouleh
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad.
Issue #130
02/24/2011
Tabbouleh
Use fine-grained bulgur for this refreshing, lemony salad.
Issue #126
01/31/2010
Eggs Poached in Tomato Sauce
This classic Israeli breakfast, a dish of Libyan origin, can be served as a main course for any meal of the day. Continue...
Issue #124
10/13/2009
Eggplant and Cucumber Salad Sandwich
An earthy combination of fried eggplant, tea-steeped hard-boiled eggs, tahini, parsley, amba (a mango relish), and cucumber salad goes into this vegetarian sandwich, which is based on a traditional Shabbat breakfast of Iraqi Jews.
Issue #124
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
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
03/06/2007
Magical Muhammara
An exotic blend of spices, nuts, and tomato makes this dip something special.
Issue #85
04/19/2007
Meat and Fava Stew
This stew is popular in Egypt, where favas are a staple food.
Issue #84
11/04/2008
Turnips with Yogurt and Tomatoes
Marinating turnips in salted yogurt draws out their excess moisture.
Issue #63
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
10/19/2000
Chickpeas with Tomatoes and Sweet Peppers
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
Issue #34
03/08/2007
Eggplant Pomegranate Relish
This relish makes an intriguing complement to fish or game.
Issue #32
04/17/2007
Artichokes in Cilantro and Pomegranate Sauce
In northern Syria, cilantro and pomegranate molasses are used to flavor many local dishes like this one.
Issue #17
12/15/2009
Curried Pumpkin Fettuccine with Heirloom Tomato Chutney
This fresh pasta dish celebrates the wide availability of winter squash varietals, including the Blue Hubbard squash. The sauce is delicious alone, and even better when served with a homemade tomato chutney.
Does Not Apply
Source: EcoMetro
08/13/2008
Eggplant Lentil Stew with Pomegranate Molasses
The molasses adds a sweet-tart richness to this delectable vegetarian stew.
Does Not Apply
Source: Simply Recipes
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