middle eastern cuisine

On more festive occasions, Pakistanis turn to the style of cooking known as Mogul cuisine. For nearly 300 years, the court of the ''Grand Mogul'' in Delhi was a byword for luxury and extravagance, symbolized by architectural masterpieces like the Taj Mahal. No expense was spared in the Mogul kitchens, where a hundred separate dishes were prepared each day for the emperor.&nbsp;Today, in Pakistan and in India, the Moguls'&nbsp;culinary heritage lives on in dishes like nehari,&nbsp;a sumptuous dish in which pieces of beef are slowly cooked in yogurt, spices and chilis to produce a characteristic thick dark gravy. —Colleen Taylor Sen, Chicago TribuneThis recipe&nbsp;comes from Salim Khan, owner of&nbsp;Tasty Eat restaurant in Chicago. This recipe was originally published in the Chicago Tribune.

Beef Stew With Ginger (Nehari)

onions,

vegetable oil

beef,

ginger

garlic

chili powder

salt

cloves

cumin seed

black cardamom seeds

black peppercorns

cinnamon stick

flour

water

garnishes: sliced ginger, sliced green chilies, chopped fresh cilantro (coriander) leaves

Step 1: In medium Dutch oven, cook 2 large sliced onions in 1 tablespoon vegetable oil until brown, about 5 to 6 minutes. Add 1 pound boneless lean beef (cut into 1 1/2-inch cubes); cook and stir over medium heat for 30 minutes.

Step 2: Grind a 1-inch piece of ginger and 3 to 4 cloves of garlic in blender or food processor with a little water until smooth. Add to meat; cook 10 minutes longer. Add 1 teaspoon chili powder and 1 teaspoon salt; cook 30 minutes more.

Step 3: Meanwhile, make the garam masala. In spice grinder or coffee grinder, grind 6 cloves, 1 teaspoon cumin seeds, 8 black cardamom seeds, 8 black peppercorns and a 2-inch piece of cinnamon stick. Grind until mixture resembles a fine powder.

Step 4: Mix 2 teaspoons flour and the garam masala with a little water. Stir into beef mixture. Stir in 4 cups water. Mix well. Cook, tightly covered, over very low heat, stirring often, until meat is tender, about 1 hour.

Dive into the essence of the Eastern Mediterranean through our Quick and Easy Air Fryer Kofta Kebabs. With a perfect blend of Middle Eastern flavors and the simplicity of modern air fryer cooking, these tender kofta kebabs offer a tantalizing experience. Enjoy them alongside pita bread, fresh vegetables, and creamy tzatziki for a delightful meal.

Quick And Easy Air Fryer Kofta Kebabs (Beef and Lamb)

lb of Minced Beef

Lamb

Yellow onion (Midsize)

Italian flat leave parsley (About 2 cups)

Fresh mint leaves (About 20 leaves)

Sumac

Teaspoon of Aleppo pepper

Sweet paprika

Ground nutmeg

Ground cloves

Ground cinnamon

Teaspoons of Sea salt

Teaspoon of Ground black pepper

Step One: Toast and soak a slice of bread.

Start by toasting a slice of your preferred bread – classic white, rustic wheat, or wholesome whole grain. After toasting, quickly soak it in a bowl of water, followed by a gentle squeeze to eliminate excess moisture. Keep it aside.

In a 16-cup food processor, combine your chopped onion, garlic cloves, mint leaves, and 2 cups of Italian flat-leaf parsley. Give it a few pulses, occasionally scraping down the sides, until the herbs transform into a finely textured paste. Introduce your soaked bread slices and pulse a few more times to combine the ingredients. 

Step Three: Extract Excess Moisture from Herb Mixture.

Move your herb and aromatic blend to a bowl. Take a few spoonfuls of the mixture and place it onto a cheesecloth. Squeeze out the surplus moisture carefully, ensuring you extract as much liquid as possible. You might need to repeat this process for the utmost effectiveness – it&#8217;s a critical step that shouldn&#8217;t be overlooked. To provide context, I removed nearly one cup of excess moisture from the herb mixture during my testing.

Step Four: Blend Minced Meat with Herb Paste. 

Add a pound of minced beef, lamb, herb paste mixture, and spices into the large mixing bowl using a stand mixer. Attach the paddle mixing attachment and allow the stand mixer to fold everything together slowly until well combined – this should take approximately a minute. Be cautious not to overmix; a minute of blending is all it needs. 

Step Five: Refrigerate meat mixture and Soak Wooden Skewers 

With your Kofta meat mixture blended, transfer it into a large bowl and cover it with plastic wrap. Place the bowl in the refrigerator, letting the flavors meld and the meat firm up, ensuring better adherence to the skewers. While that&#8217;s happening, soak your wooden skewers in water for 30 minutes. This preps them for use in the air fryer and prevents unwanted charring.

Retrieve the meat mixture bowl from the refrigerator. On a kitchen scale, scoop and measure the precise amount of meat. (See the Chart below for the correct amount.) Give it a gentle knead to compact it – this aids in adherence and achieving a firmer texture. Now, take a wooden skewer and press it into the center of the meat mixture. Gradually compress the meat mixture from top to bottom, ensuring an even distribution along the skewer. Repeat this process until all the ingredients are assembled.

Arrange a metal rack over a foil-lined baking sheet, creating a non-stick surface with even cooking. Space out a single layer of your skewers on the metal rack, allowing room for hot air to circulate. Spray some cooking spray on the skewers and cook them at 400°F/200°C for 15 to 20 minutes or until the internal temperature hits 160°F/72°C. After cooking, give them a brief rest before indulging in this savory goodness.

Aush is a vegan-friendly Afghan noodle soup, featuring a blend of earthy spices and hearty legumes, topped with a unique hot garlic oil. It's a comforting, fragrant dish, perfect for those seeking a warming, plant-based meal.

Afghan Noodle Soup with Hot Garlic Oil

olive oil

onion (finely chopped)

tsp coriander

tsp turmeric

tsp black pepper

tsp ground cinnamon

paprika powder

Salt (to taste)

vegetable broth

kidney beans

chickpeas

tomatoes

tomato paste

spinach (chopped)

cilantro (chopped)

dill (chopped)

oz dried linguine (or other thin noodles, egg-free)

unsweetened plant-based yogurt

mint (crushed)

Red pepper flakes (optional)

garlic (thinly sliced)

Sauté Onion

Sauté Onion: Heat 2 tbsp olive oil in a large pot over medium heat. Add onion, cooking until translucent.

Spice it Up

Spice it Up: Mix in coriander, turmeric, black pepper, cinnamon, paprika powder, and salt. Cook for a minute.

Add Tomato Paste

Add Tomato Paste: Stir in the tomato paste and cook for another 2 minutes.

Simmer Soup

Simmer Soup: Pour in vegetable broth. Add kidney beans, chickpeas, and diced tomatoes. Bring to a boil.

Noodles

Noodles: Add noodles to the boiling soup. Reduce heat and simmer until noodles are cooked, about 10-12 minutes.

Yogurt Sauce

Yogurt Sauce: Combine plant-based yogurt and salt in a bowl.

Add Greens

Add Greens: Stir in spinach, cilantro, and dill into the soup. Cook for 2-3 minutes.

Hot Garlic Oil

Hot Garlic Oil: In a small pan, heat 3 tbsp olive oil over medium heat. Add sliced garlic, cooking until golden and fragrant. Remove from heat.

Assemble

Assemble: Serve soup in bowls, top with vegan yogurt sauce. Drizzle with hot garlic oil, and sprinkle with dried mint and red pepper flakes if desired.

This was a big hit with my family tonight. It's delicious and super easy to make, and it's definitely going into my regular rotation.

Need another reason to always have canned chickpeas on hand? Sink your teeth into these golden and addictively delicious falafel.

Falafel With Canned Chickpeas

chickpeas (15 ounces) (drained and rinsed)

parsley (finely chopped)

cilantro (finely chopped)

garlic (minced)

cumin

coriander

fine sea salt

black pepper

cayenne pepper (optional)

all-purpose flour

Oil (for frying)

In a food processor, add chickpeas, parsley, cilantro, onion, garlic, cumin, coriander, salt, black pepper, and optional cayenne. Pulse until the mixture is well combined but still has a slightly coarse texture.

Sprinkle the flour over the chickpea mixture and pulse a few more times until the mixture can hold together when pressed.

Shape the mixture into small patties, about 2 tablespoons each, and lightly press to flatten.

Heat oil in a pan over medium-high heat. Fry the falafel patties in batches until golden and crispy, about 3 minutes per side. Drain on paper towels.

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven!
After a quick marinate, juicy chicken thighs bake on a sheet pan until tender and finish under the broiler for crispy, charred edges.
Pile it all over golden turmeric rice with fresh veggies and a Creamy Yogurt Garlic Sauce for an epic weeknight dinner (or next-day lunch) ready in no time.

Easy Sheet Pan Chicken Shawarma Bowl with Turmeric Rice

chicken thighs

shawarma marinade (below)

turmeric rice (below)

lettuce

cucumber,

Roma tomato, deseeded and diced

Quick Pickled Red Onions

5-Minute Yogurt Garlic Shawarma Sauce

honey (can substitute pure maple syrup

½ lemon, juiced (approx. 2 tablespoons)

garlic,

paprika

cinnamon

oregano

turmeric

optional: ¼ – ½ teaspoon cayenne pepper,

salt black pepper, to season

basmati rice

vegetable broth/stock or water

Prepare the shawarma marinade and marinate the chicken: 

Add all listed marinade ingredients to a large bowl or airtight container. Season with 2 teaspoons kosher salt and ground black pepper as desired. Whisk to combine well. Add the chicken thighs or breasts. Toss to combine, coating the chicken evenly. Cover or seal and marinate in the refrigerator for at least 2 hours, or up to 3 days.

Dinner prep: 

At dinnertime, preheat the oven to 425 degrees F, arranging the oven racks such that one is in the center of the oven and one is 4-6 inches under the broiler. Line a baking sheet with foil for easy clean up. Transfer the chicken to the prepared baking sheet, shaking off any excess marinade and arranging the chicken in an even layer. Set aside.

Cook the turmeric rice: 

Add the oil in a small saucepan with a tight-fitting lid over medium-high heat. Once hot, add the cumin, turmeric, and dry basmati rice. Stir well to combine. Toast the rice, stirring often, until lightly browned and fragrant. Stir in the vegetable broth. Bring the mixture to a boil, then cover the pot and reduce heat to maintain a gentle simmer. Cook 15-18 minutes, or until the liquid is absorbed and the rice is tender. Remove from the heat and set aside to steam (with the lid on) for 5 minutes. Fluff with a fork and set aside.

Roast the chicken shawarma: 

Once the oven is preheated, transfer the baking sheet to the center rack. Bake for 15-18 minutes, until the chicken is nearly cooked through—total time varies based on the thickness of your chicken. Remove from the oven.

Finish under the broiler: 

Preheat the oven&#8217;s broiler to its highest setting. Transfer the baking sheet back into the oven, positioning it directly under the broiler. Broil 4-5 minutes, rotating the pan halfway through, until the chicken shawarma is deeply browned and caramelized. Remove from the oven and set aside to cool slightly. 

Serve

Once the roasted chicken shawarma is cool enough to handle, slice into thin strips or dice into bite-sized pieces. Build a chicken shawarma bowl with turmeric rice, shredded lettuce or cabbage, diced cucumber, diced tomato, and sliced chicken shawarma. Top with a drizzle of yogurt garlic sauce, pickled red onions, and a sprinkling of fresh herbs as desired. Enjoy!

Delicious and super easy!  Will definitely make this again.

10/10 delicious. Will make again! I used chicken tenders, which I think worked just as well (it was what we had on hand) and topped it with some taziki sauce. Easy recipe and big on flavor!

Delicious! I made this tonight and it was devoured. My boys loved the flavors and tenderness of the chicken. The tumeric rice was a little extra work, but the golden color was beautiful. The garlic yogurt sauce was a nice addition. I added one chopped jalapeño pepper to the sauce to give it some kick. Thanks for sharing.

I love bowls and this was no exception. Made this yesterday and the only change was to cook chicken 10 minutes longer (may be my oven) and I used packaged cole slaw mix.  I prepped over a few days-marinaded chicken in advance along with preparing the yogurt sauce and pickled onions. A little more complicated if done in one day for a weeknight meal. But,  it was so good, chicken and rice were very flavorful. Bowls were crunchy, creamy, garlicky, and comforting. Even my picky nephew loved it and asked to take leftovers home. Will definately be making again

Great meal to use up cucumbers and tomatoes from the garden. Make sure you leave time to marinade the chicken - preferably a day before. I also made the rice when I was preparing the marinade. This saved a lot of time the following day. I really like the flavors of the marinade with the garlic yogurt sauce. Will make again!

So delicious and flavorful! It was even better leftover. Don’t skip the garlic yogurt sauce! I will definitely make this again.

Yum!! Such a fresh and relatively easy dinner to whip up. Excited for leftovers for lunch tomorrow.

This was so tasty! I know it's a sheetpan recipe but I decided to grill the chicken as we're having summer weather still and it was wonderful. I loved the flavors and as other's mentioned, the yogurt sauce was delicious and tied the meal together really nicely. I look forward to doing again in cooler weather and cooking on a sheetpan.

Great flavors and textures (I added cabbage to my bowl). Don’t skip the garlic sauce! Loved the bites that the broiler hit the most.

Wow, crowd favorite! We marinated the chicken overnight and it turned out perfect. The turmeric rice is a perfect pairing, delicious!

Great flavors, good way to accommodate lots of different kid taste buds with one meal. Question for you, Jess: all the basmati rice I find says to rinse it well before cooking. Yet you say to dry toast the rice, so we don’t rinse off the rice first?

I had a pretty good shawarma recipe but yours looked interesting so decided to give it a try. Wow!! The pickled onions were perfect, the rice was great, but the chicken…omg. I marinated for about 3 hours and it was fantastic. Thank you!

Made this recipe tonight. The sauce, the onions, the chicken and rice….all amazing delicious. My guy said he felt like he traveled via his tastebuds to a faraway land of fantastic flavors.  We had lots left over which I froze for future meals.

https://content.jwplatform.com/videos/ioIFOJmW.mp4

Skip the takeout—this Easy Sheet Pan Chicken Shawarma Bowl delivers all the bold, roasted flavor of your favorite shawarma spot straight from your oven! After a quick marinate, juicy chicken thighs bake on a sheet pan until tender & finish under the broiler for crispy, charred edges. Pile it all over golden turmeric rice with fresh veggies & a creamy yogurt garlic sauce for an epic weeknight dinner (or next-day lunch) ready in no time. 

Top 5 middle eastern cuisine recipes from across the web

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Top Tags

Beef Stew With Ginger (Nehari)

Quick And Easy Air Fryer Kofta Keba...

Afghan Noodle Soup with Hot Garlic ...

Falafel With Canned Chickpeas

Easy Sheet Pan Chicken Shawarma Bow...

Top 5 middle eastern cuisine recipes from across the web

The most viewed middle eastern cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Beef Stew With Ginger (Nehari)

Quick And Easy Air Fryer Kofta Keba...

Afghan Noodle Soup with Hot Garlic ...

Falafel With Canned Chickpeas

Easy Sheet Pan Chicken Shawarma Bow...

The most viewed middle eastern cuisine recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine