48 Essential Middle Eastern Recipes

Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East

By SAVEUR Editors
Updated: July 10, 2017

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's cuisine include those of Israel, Iraq, and Azerbaijan, which some call the world's last great undiscovered cuisine. Try your hand at the region's greatest dishes, including spiced chicken kebabs—food is always more fun on a stick—and a Persian tamarind-stuffed fish.

For a sweet cap-off to your Middle Eastern feast, learn how to make baklava and a Persian cantaloupe drink that can easily be converted into the perfect summer cocktail. From Azeri lamb stew to Persian roast chicken, our best Middle Eastern recipes are bursting with flavor appropriate for any season.

Beef Dolmas with Apricots and Tamarind
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
Cauliflower Shawarma Berber
This dish will make you dust off the grill in preparation for spring, and the taste of pomegranate will remind you of warm days on the way. Get the recipe for Cauliflower Shawarma Berber »Matt Taylor-Gross

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Roast Chicken with Sumac Flatbread (M'sakhan)
Roast Chicken with Sumac Flatbread
Tart sumac balances sweet caramelized onions in a roast chicken and flatbread dish traditionally baked in a wood-fired oven. Get the recipe for Roast Chicken with Sumac Flatbread (M'sakhan) »Ariana Lindquist
Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash)
stuffed meatballs and chestnuts in saffron broth (küfta bozbash)
Made with a simple broth steeped with saffron and fresh mint, this traditional Azeri soup has delicate flavors. Chickpeas, chestnuts, and tender lamb-and-rice meatballs filled with dried fruit give it heartiness, and garnishes of radishes, scallions, and red onion add texture and crunch. Get the recipe for Stuffed Meatballs and Chestnuts in Saffron Broth (Küfta Bozbash) »Jason Lang
Persian Kuku Sabzi
Persian kuku sabzi
This classic frittata gets loaded with herbs for a fresh, springy dish perfect for Nowruz, the Persian new year, in March. Get the recipe for Persian Kuku Sabzi »Matt Taylor-Gross
Smoky Baba Ghannouj with Oil-Cured Black Olives
Smoky Baba Ghannouj with Oil-Cured Black Olives
Mayonnaise ensures a creamy, smooth texture in this Midwestern riff on the classic Mediterranean dip. Chopped cumin seeds add spice and a little crunch to the smoky eggplant. Get the recipe for Smoky Baba Ghannouj with Oil-Cured Black Olives »William Hereford
Herbed Lamb Stew (Sabzi Govurma)
herbed lamb stew (sabzi govurma)
Garlic chives, which taste similar to scallions but with a faintly spicy raw garlic flavor, are common in Azeri stews. In this one, the butter-stewed greens feature as prominently as the lamb, if not more so. A bit of verjus (unripened grape juice) or lemon juice brings lift and acidity to the stew's deep flavors. Get the recipe for Herbed Lamb Stew (Sabzi Govurma) »Jason Lang
Persian Tamarind-Stuffed Fish
Tamarind-stuffed fish
A luxurious whole fish preparation flavored with tangy tamarind and fragrant barberries, perfect for Nowruz, the Persian new year. Get the recipe for Persian Tamarind-Stuffed Fish »Matt Taylor-Gross
Galilean-Style Hummus (Hummus Maushaushe)
Galilean-Style Hummus (Hummus Maushaushe)
Generous spice, a good dose of olive oil, and chickpeas piled high are the hallmarks of this Galilean-style hummus. Get the recipe for Galilean-Style Hummus (Hummus Maushaushe) »Eilon Paz
Tahini-Beet Dip
Egypt, recipe, beet, tahini
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
Fried Eggplant with Tahini and Pomegranate Seeds
This eggplant dish from Michael Solomonov's Zahav restaurant in Philadelphia highlights classic Middle Eastern ingredients: carob molasses, tahini, and pomegranate. Get the recipe for Fried Eggplant with Tahini and Pomegranate Seeds »Matt Taylor-Gross
Almond-Cardamom Pakhlava
almond-cardamom pakhlava
At Zulya Kazimova's bakery in Baku, pakhlava—the Azeri version of baklava, which she cuts into a diamond shape—is made using 14 layers of a dense yeasted dough rolled out so thinly and painstakingly that it becomes translucent. For home cooks, prepared phyllo dough produces a wonderfully crisp, lighter, and flakier version. To defrost frozen phyllo quickly, set it in a microwave (still wrapped in its plastic packaging) on the defrost setting for about 30 seconds, then rotate the package and repeat. Get the recipe for Almond-Cardamom Pakhlava »Jason Lang
Persian Rice
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)
Mashed Eggplant Dip (Baba Ghannouj)
Across the Levant, eggplants are grilled and mashed to make baba ghannouj, a silky, delicious dip for flatbreads and vegetables. Get the recipe for Mashed Eggplant Dip (Baba Ghannouj) »James Oseland
Eggplant and Walnut Frittata (Badimjan Kükü)
eggplant and walnut frittata (badimjan kükü)
This hearty Azeri egg dish—which can be served in small pieces as an appetizer or side, or cut into larger wedges as a main—is loaded with ground walnuts, onions, and eggplant, giving it a nutty, meaty consistency and color. Get the recipe for Eggplant and Walnut Frittata (Badimjan Kükü) »Jason Lang
Torshi Seer
Torshi Seer Persian Pickled Garlic
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
Fried Artichoke Hearts
Tender artichoke bottoms get cooked until crisp, then served with an intense tahini sauce. Get the recipe for Fried Artichoke Hearts »Helen Rosner
Charred Eggplant with Chile Sauce & Tahini
Charred Eggplant with Chile Sauce & Tahini
Charring young eggplant over an open flame lends a smoky flavor to this dish from the Galilee. Get the recipe Charred Eggplant with Chile Sauce & Tahini »Todd Coleman
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk)
Redolent of garlic, cumin, and mint, these Middle eastern chicken kebabs can be served with basmati rice or flatbread. Get the recipe for Spiced Chicken Kebabs with Garlic Yogurt Sauce (Shish Taouk) »Dylan + Jeni
Sweet Walnut-Cardamom Cookies (Mutaki)
sweet walnut-cardamom cookies (mutaki)
These raisin-and-nut-filled cookies bear similarities to rugelach, but the dough is finer, crumblier, and shortbreadlike. They are great right out of the oven, but even better the next day. For the most intense, perfumy spice, use freshly ground cardamom. Get the recipe for Sweet Walnut-Cardamom Cookies (Mutaki) »Jason Lang
Kibbeh (Lamb and Bulgur Wheat Croquettes)
Kibbeh
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
Hummus with Pan-Seared Duck, Leeks, and Tapenade
Alon Shaya, chef at New Orleans' Shaya, tops hummus with baroque toppings like fried eggplant, romanesco, and dates; here, he opts for serving the creamy spread with duck, leeks, and tapenade. Get the recipe for Hummus with Pan-Seared Duck, Leeks, and Tapenade »Farideh Sadeghin
Khan Plov (Chicken Pilaf in a Lavash Crust)
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) »Jason Lang
Cashew Baklava
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 »Neal Santos
Persian Cantaloupe Drink
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
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
Roasted Cauliflower and Tahini Sauce
Roasting cauliflower at a high heat results in a crisp-tender texture and toasty flavor that pairs perfectly with tart tahini dipping sauce. Get the recipe for Roasted Cauliflower with Tahini Sauce »Matt Taylor-Gross
Herb Meatballs in Tomato-Plum Sauce (Kufteh)
Herb Meatballs in Tomato-Plum Sauce (Kufteh)
These tender meatballs are simmered in a sweet-tart tomato and dried plum sauce. Get the recipe for Herb Meatballs in Tomato-Plum Sauce (Kufteh) »Todd Coleman
Red Lentil and Squash Soup (Shorabit Jarjir)
Red Lentil and Squash Soup (Shorabit Jarjir)
Protein-rich red lentils and hearty butternut squash are transformed into a smooth, fragrant soup that's a perfect, simple meal served with flatbread. Get the recipe for Red Lentil and Squash Soup (Shorabit Jarjir) »Penny De Los Santos
Beet Stew with Lamb Meatballs
Beet Stew With Lamb Meatballs
For this traditional Iraqi-Jewish dish, ground-lamb meatballs are braised in a vibrant beet stew. Get the recipe for Beet Stew with Lamb Meatballs »SAVEUR Editors
Emirati Lamb Stew (Tharid)
Emirati Lamb Stew (Tharid)
Often referred to as the Prophet Muhammad's favorite dish, this satisfying lamb and vegetable stew is served over thin, cracker-like bread called regag to soak up the rich juices. Get the recipe for Emirati Lamb Stew (Tharid) »Todd Coleman
Shish Kebabs
Shish Kebabs
The classics done right. Get the recipe for Shish Kebabs »Farideh Sadeghin
Falafel
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)
Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm)
For this rich, spicy Iraqi breakfast dish, ground lamb is sautéed with onions, tomatoes, and parsley, seasoned to the hilt with bahar asfar, yellow curry powder, and then topped with soft-baked eggs. Get the recipe for Iraqi Eggs with Lamb and Tomatoes (Makhlama Lahm) »Ingalls Photography
Eggs Poached in Tomato Sauce (Shakshuka)
EGGS POACHED IN TOMATO SAUCE
The classic Israeli breakfast, shakshuka, a dish of Libyan origin, can be served as a main course for any meal of the day. Get the recipe for Eggs Poached in Tomato Sauce (Shakshuka) »Matt Taylor-Gross
Lamb and Cauliflower Stew with Harissa
Lamb and Cauliflower Stew
For this Middle Eastern–spiced stew, cauliflower stems are minced and sautéed in the mirepoix to add flavor, while the florets are broiled and added at the end of cooking to offer crunch and body. Get the recipe for Lamb and Cauliflower Stew with Harissa »SAVEUR Editors
Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)
Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar)
This fragrant spice-rubbed grilled chicken was a favorite of former SAVEUR Assistant Editor Felicia Campbell when she was deployed to Iraq. Get the recipe for Iraqi Yellow Spice-Rubbed Chicken (Djaj Bil-Bahar Il-Asfar) »Todd Coleman
Sweet Vermicelli and Eggs (Balaleet)
Sweet Vermicelli and Eggs (Balaleet)
Served as a breakfast dish and also for dessert, this Indian-influenced sweet pasta is fried and topped with a saffron omelette, making it crunchy, sweet, tender, and savory all at once. Get the recipe for Sweet Vermicelli and Eggs (Balaleet) »Jason Lowe
Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)
Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)
Eggplants are stuffed with a mixture of spiced lamb and rice, then simmered in tomato sauce in a rustic, cinnamon-scented dish from Lebanese author Fouad Kassab's mother, Isabelle. Get the recipe for Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi) »James Oseland
Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh)
Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh)
Lebanese seven-spice powder—a mix of allspice, black pepper, cinnamon, cloves, fenugreek, ginger, and nutmeg known as baharat—flavors the lamb patties as well as the tomatoes in this richly spiced dish. Get the recipe for Spiced Lamb Patties with Tomato and Onion (Kefta bil Sayniyeh) »James Oseland
Loubieh bil Zeit (Romano Beans with Tomatoes)
Loubieh bil Zeit
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
Tah Chin (Baked Rice with Barberries)
Tah Chin
This northern Iranian specialty is topped with dried barberries, a tart local fruit. Get the recipe for Tah Chin (Baked Rice with Barberries) »Todd Coleman
Cucumber Yogurt
Yogurt Sauce, Farideh's Father
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
Moroccan Charmoula
Moroccan Charmoula
Vibrant, verdant, and refreshing, this Moroccan condiment is an exceptional marinade for most meat and seafood and addictive enough to eat with a spoon. Get the recipe for Moroccan Charmoula »Marcus Nilsson
Ka'ak bil Ma'amoul (Date-Stuffed Ring Cookies)
Palestinian date cookies
These holiday cookies are flavored with orange blossom water and stuffed with a sweet date filling. Get the recipe for Ka'ak bil Ma'amoul (Date-Stuffed Ring Cookies) »Ariana Lindquist
Baklava
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
Israeli Cous Cous with Ras el Hanout, Fennel and Carrot
Ras el hanout, the North African spice blend, along with fresh orange zest and juice, mint, and cilantro, give Israeli cous cous a fresh feel and flavor in this simple weeknight meal. Get the recipe for Israeli Cous Cous with Ras el Hanout, Fennel and Carrot »Farideh Sadeghin
Omani Coconut Cookies
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 »SAVEUR Editors
Spiced Chicken and Wheat Porridge (H'riss)
Spiced Chicken and Wheat Porridge
This deeply satisfying dish of spiced meat and creamy wheat berries is most often made with lamb, but it's particularly delicious when made with chicken. Get the recipe for Spiced Chicken and Wheat Porridge (H'riss) »Jason Lowe

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