You may know hummus and baba ghannouj, but have you heard of torshi seer? Spanning the vast region east of the Mediterranean, the Middle East is comprised of nearly 20 different nations—including Israel, Lebanon, and the countries of the Arabian Peninsula—each with its own defining set of ingredients, influences, and techniques. As a result, the phrase “Middle Eastern cuisine” encompasses an incredibly diverse array of dishes.
Among them? Such crowd-pleasing Middle Eastern appetizers as Turkey’s dainty Manti dumplings, rich Zucchini and Feta Fritters, and snackable Koftas. Our favorite Middle Eastern dinner recipes run the gamut from roast chicken (done the traditional Iraqi and Palestinian ways) to the grilled, stewed, and fried lamb methods that are popular throughout the region. Of course, there are spectacular vegetarian, vegan, and seafood options, too. The dietary restrictions of three major religions represented in the Middle East—Islam, Judaism, and Coptic Christianity—have given rise to some seriously inventive meat- and dairy-free cooking. This Chickpea Stew and Red Lentil and Squash Soup, both from Palestine, can serve as main dishes or a first course.
As for condiments, the aforementioned torshi seer (sweet-tart, fermented garlic from Iran) adds complex acidity to roasted and stewed meats, while Israelis slather schug (a Yemenite chile sauce) over falafel and french fries as liberally as Americans use ketchup.
Finally, for a sweet way to end your Middle Eastern menu, learn how to make date-filled Lebanese Maamoul cookies or flaky Israeli baklava.
Beef Dolmas with Apricots and Tamarind
In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. In the warmer months, try to find and use fresh grape leaves; they are more tender and flavorful than the jarred types. Out of season, jarred leaves are a fine substitute (we prefer the Orlando brand). Get the recipe for Beef Dolmas with Apricots and Tamarind » Matt Taylor-Gross
Cauliflower Shawarma Berber
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Roast Chicken with Sumac Flatbread (M’sakhan)
Persian Kuku Sabzi
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Persian Tamarind-Stuffed Fish
Galilean-Style Hummus (Hummus Maushaushe)
Tahini-Beet Dip
Tahini's nutty, luxurious properties don't stop at hummus. Keep the sesame paste flowing with this bright red purée of boiled beets, lemon, and garlic. Get the recipe for Tahini-Beet Dip » Helen Cathcart
Fried Eggplant with Tahini and Pomegranate Seeds
Persian Rice
Rice is a staple at most meals in Iran; tahdig, the crust of crispy rice that forms on the bottom, is the most prized part. Soaking the rice before cooking for 15 minutes helps to elongate the grains, resulting in a fluffier rice, while the towel on the lid helps to pull the moisture away during the longer cook time. Get the recipe for Persian Rice » Farideh Sadeghin
Mashed Eggplant Dip (Baba Ghannouj)
Torshi Seer
For this sweet-tart Persian pickle, whole heads of garlic are fermented in a vinegar solution until the cloves are very soft. Get the recipe for Torshi Seer » Romulo Yanes
Fried Artichoke Hearts
Charred Eggplant with Chile Sauce & Tahini
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
Kibbeh (Lamb and Bulgur Wheat Croquettes)
Rich ground lamb and fine grain bulgur wheat are used to form a shell around sauteed beef and earthy pine nuts. Generously seasoned with cumin, coriander, allspice, and cinnamon, these Middle Eastern-style croquettes offer an inviting aroma and tantalizing flavor. Get the recipe Kibbeh (Lamb and Bulgur Wheat Croquettes) » Todd Coleman
Hummus with Pan-Seared Duck, Leeks, and Tapenade
Khan Plov (Chicken Pilaf in a Lavash Crust)
Like many rice pilafs from the region, this one is spattered with saffron-infused water to create patches of fragrant yellow rice. The whole pilaf is wrapped in butter-saturated lavash to create a crispy, golden-brown casing that's cracker thin. Any shape of lavash will work—just trim the pieces as needed into strips, rectangles, or ovals to fit the pot. Get the recipe for Khan Plov (Chicken Pilaf in a Lavash Crust) » Photography by Jason Lang
Cashew Baklava
Brown sugar, cinnamon and nutty, rich cashews are rolled into tight baklava cigars in this eminently snackable dessert. Get the recipe for Cashew Baklava » Photography by Neal Santos
Persian Cantaloupe Drink
Test kitchen director Farideh Sadeghin got the recipe for this refreshing melon drink from her Iranian-born father, who makes it by grating fresh cantaloupe and combining it with water, sugar, and fresh mint. You can add a little gin for a cooling summer cocktail. Get the recipe for Persian Cantaloupe Drink » Farideh Sadeghin
Tabbouleh
Finely chopped fresh parsley and mint are bathed in fruity extra virgin olive oil and lemon juice in this classic Middle Eastern appetizer, adapted from Moorish by Greg and Lucy Malouf (Hardie Grant Books, 2014). Bulgur wheat, a common ingredient in tabbouleh, is omitted here for a dish that focuses on the flavor of the fresh herbs. This recipe first appeared in our October 2014 issue with the story Home for the Harvest. Get the recipe for Tabbouleh » James Oseland
Roasted Cauliflower with Tahini Sauce
Red Lentil and Squash Soup (Shorabit Jarjir)
Beet Stew with Lamb Meatballs
Shish Kebabs
Falafel
There is nothing like falafel's first bite: the crisp-fried exterior giving way to a creamy center of seasoned mashed beans, garlic, and parsley. Get the recipe for Falafel » Todd Coleman
Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)
Eggs Poached in Tomato Sauce (Shakshuka)
Lamb and Cauliflower Stew with Harissa
Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)
Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)
Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh)
Loubieh bil Zeit (Romano Beans with Tomatoes)
Lebanon has an ancient tradition of producing high-quality olive oil, which is used to braise vegetables in a number of traditional dishes. One of the most popular is loubieh b zeit, literally "green beans in oil," a traditional Lebanese mezze in which romano beans are braised until tender with tomatoes in olive oil. Get the recipe for Loubieh bil Zeit (Romano Beans with Tomatoes) » James Oseland
Cucumber Yogurt
Similar to Indian raita, this Iranian sauce differs with the addition of minced fresh yellow onion. Make it a day ahead to allow the flavors to really marry before serving. Get the recipe for Cucumber Yogurt » Farideh Sadeghin
Ka’ak bil Ma’amoul (Date-Stuffed Ring Cookies)
Baklava
Though baklava varies throughout the Middle East and Mediterranean, like this one with an almond-cinnamon-bread crumb-filling, it's always a sweet treat. Get the recipe for Baklava » Todd Coleman
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
Omani Coconut Cookies
A simple combination of sugar syrup and unsweetened coconut cools and hardens into sweet, crunchy treats that are perfect served alongside tea or coffee. Get the recipe for Omani Coconut Cookies » Felicia Campbell
Spiced Chicken and Wheat Porridge (H’riss)
Ma’amoul bil Tamer (Lebanese Date Shortbread)
Turkish Stuffed Eggplants
Turkish Ground Lamb Kebabs (Adana Kebabs)
Zucchini and Feta Fritters
Grilled Onion Salad with Sumac and Herbs
Turkish Lamb Dumplings with Yogurt and Brown Butter Tomato Sauce (Manti)
Herbed Rice with Fish Tahdig (Sabzi Polo ba Tahdig-e Mahi)
Fattet Hummus (Chickpeas with Pita and Spiced Yogurt)
Across the Levant, you will find variations on fatteh, dishes built on toasted or fried day-old bread. The term comes from the Arabic word "fatta", meaning to crumble bread. In this Lebanese version from author Fouad Kassab's mother Isabelle, brown butter tops a layered dish of baked pita and chickpeas tossed with spiced yogurt. To save time, soak the chickpeas in water and baking soda: the alkilinity of the soda breaks down the beans' cellular walls and can reduce cooking time by thirty five minutes. Get the recipe for Chickpeas with Pita and Spiced Yogurt (Fattet Hummus) » James Oseland
Steamed Saffron Rice with Tahdig (Chelo ba Tahdig)
Freekeh Salad with Fennel and Chiles
In Bishara's family tradition, freekeh was prepared as a pilaf of sorts with chicken or meat. But this nutty grain also works well with spring and summer produce, like tomatoes, herbs, and fennel. This dish tastes just as good the second day. Get the recipe for Freekeh Salad with Fennel and Chiles » Ted Cavanaugh
Galilee-Style Grilled Fish Kebabs
Galilee-Style Whole Fried Fish
Palestinian Spinach and Chickpea Stew (Sabanekh bil hummus)
Lamb Meatballs with Carrots and Potatoes (Koufteh Ghelgheli)
Persian Almond Cake with Saffron and Rose Water
