Backyard BBQ (1)
A marinade of orange, cumin, and saffron flavors these juicy chicken kebabs.
Influences from all over the Middle East and South Asia converge in this highly seasoned seafood pilaf made with curry and shrimp.
Cinnamon and allspice add distinctive flavors to this version of the classic Middle Eastern parsley salad.
Use fine-grained bulgur for this refreshing, lemony salad.
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.
This soup is finished with a flourish of mint-and-chile-infused butter.
Cooking these beans with a lamb shoulder chop, a flavorful cut of meat, will give this entrée a richer texture.
This dish is a perfect garnish for falafel and is also delicious on its own.
Briefly frying the eggplants for this classic dish softens their flesh, making them easier to stuff.
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.
An exotic blend of spices, nuts, and tomato makes this dip something special.
This stew is popular in Egypt, where favas are a staple food.
Marinating turnips in salted yogurt draws out their excess moisture.
This dish is made with fresh grape leaves at St. Gregory in Chicago, but jarred ones work, too.
Chickpeas, versatile, protein-rich legumes, have been a Middle Eastern staple for thousands of years.
This relish makes an intriguing complement to fish or game.
In northern Syria, cilantro and pomegranate molasses are used to flavor many local dishes like this one.
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