middle eastern recipe

This perfect Middle Eastern Roasted Chicken will soon become your family’s favourite weeknight dinner. It’s juicy and flavourful, with the most delectable Middle Eastern spice blend.

Middle Eastern Roasted Chicken

Coldwater

vinegar

tbsp salt

lemon juice

olive oil

tsp sea salt

tsp black peppercorns,

tsp turmeric, ground

tbsp All-Purpose Baharat

sumac

garlic, pressed

Clean the cavity of your chicken and remove all the bits.

Add salt and vinegar to a deep bowl, then mix so the salt dissolves.

Place your chicken in the bowl with the vinegar and salt.

Pour enough cold water to submerge the chicken completely.

Cover the bowl with plastic wrap and place the chicken in the fridge overnight or at least 6-8 hours.

After 6-8 hours, take the chicken out of the fridge and drain the brine. Rinse the chicken with water and pat dry with paper towel.

 Brining the chicken

all the marinade ingredients in a small bowl to make a paste.

Lay the chicken in your desired baking dish.

Generously coat the chicken with the marinade

, covering all of the chicken, including the cavity.

After applying the marinade, let the chicken sit out for 15-20 minutes while it comes down to room temperature.

Tie the legs

together with kitchen twine, and tuck the wings under the body of the chicken.

Then, cover your baking dish with tin foil and place in the oven.

Roast the chicken

for 40 minutes, then uncover and continue cooking the chicken.

It can take anywhere from 50 to 60 minutes for the chicken to cook. When the internal temperature of the chicken reaches 165˚F, the skin is golden, and the juices run clear⏤the chicken is done.

Remove from the oven, baste the chicken with the juices, and let rest for about 15 to 20 minutes before cutting.

Carve out all the meat and place it on a platter. Enjoy!

Preparing the chicken:

I love that this recipe uses a whole chicken, and the marinade is delicious!

I love this kinda food.. And that golden brown color has got me drooling .. Simple flavors mean so much in here

The spices you used sound incredible on this chicken.  I also like that you brined it.

The brine kept it perfectly juicy and the seasoning was just right!

I love the spice mix on this chicken.  I couldn't find the rose petals but it was fine without.  The leftovers were really great on salad.

Don't worry they're not mandatory for the recipe. They're 100% optional! 🥰

The brine makes the most succulent chicken I've ever had!!

Oh heavens is all I can say! We've been paying extra for brined chicken...no more. Your method made our chicken so moist, and your Baharat blend flavored our bird perfectly. Thank you for making this recipe so easy to follow! We'll definitely be making this recipe over and over!

I didn't know paying extra for a brined chicken was actually a thing you could do. 🤷🏼‍♀️ I'm so happy you enjoied this and saved some money too.

What a flavorful and colorful plate! I'll be making this a lot! Thanks!

Bring the Middle Eastern sweets counter to your home with Michael Rantissi's pecan baklava rolls.

Pecan baklava roll recipe

pecans,

cinnamon

nutmeg

fresh filo pastry

ghee, melted, cooled

caster sugar

glucose syrup

cinnamon quills

This is not strictly speaking a tagine recipe, as the term really refers to the cooking pot. This red cabbage and preserved lemon tagine recipe makes a lovely Middle Eastern side dish.

Red cabbage and preserved lemon tagine

garlic cloves, peeled but whole

cloves

cumin seeds

onion,

red cabbage,

lemons

tbsp sultanas

tbsp wine vinegar

brown sugar

vegetable stock

Preheat the oven to 180°C/ fan 160°C/gas 4. Heat the olive oil in a flameproof casserole with a lid over a medium heat. Fry the garlic, cloves and cinnamon quite briskly, until the garlic starts to brown. Add the cumin and onion and stir to coat in the spicy oil. Add the cabbage and stir again.

Halve the lemons, then discard all the soggy bits inside. Slice the skin thinly and add to the cabbage. Add the sultanas, vinegar, sugar and stock or water and stir well again. Cover and put in the oven for 50 minutes, until the cabbage has softened.

Remove from the oven and rest, covered, for another 30 minutes. Discard the cinnamon and serve with chopped fresh coriander, if you like.

Shrak (شراك) also called markook bread (مرقوق), khubz ruqaq, khubz rqeeq, or mashrooh is a traditional Middle Eastern flatbread baked on a convex metal plate called a saj.

Shrak

whole wheat flour (, sifted)

all-purpose white flour (, sifted)

active dry yeast

salt

water

Stand mixer

In a bowl, mix the yeast and the sugar, and pour over ½ cup (120 ml) of lukewarm water at 97 F (36°C).

Mix and let rise for 15 minutes until the yeast has increased in volume and formed bubbles.

In the bowl of a stand mixer, place all the remaining ingredients except the water.

Then add the yeast.

Using the dough hook, knead for 1 minute on medium speed, gradually incorporating the remaining lukewarm water.

If the dough seems too dry and difficult to form into a smooth ball, it needs a little more water. In this case, add a little lukewarm water very gradually and then knead for 10 minutes, until obtaining a smooth and soft dough that comes off the sides of the bowl.

Cover the bowl with a cloth and let the dough rise for an hour in a warm place, away from drafts, until it doubles in volume.

Divide the dough into 8 equal pieces, roll them out and place them on a floured work surface, away from drafts. Cover them and let them rise for 45 minutes.

Preheat a saj (convex metal hotplate) or place a wok upside down on high heat.

On a floured work surface, roll out a ball of dough until getting a very thin, round sheet of dough.

Place the sheet on the hot saj or wok and bake on one side only.

It takes about 2 to 3 minutes for the bread to bake. Meanwhile, roll out another ball of dough and keep it ready.

Repeat the process with all of the remaining balls of dough.

Once the shrak are ready, place them on top of each other and immediately cover them with a cloth so that they do not dry out.

A quick and easy lamb recipe – this supper beats the takeaway version hands down.

Lamb tikka with spiced carrot salad in flatbread

tbsp plain yogurt

ginger,

curry powder

lamb leg steaks,

tsp black mustard seeds

carrots,

lime

cherry tomatoes, halved

coriander,

round flatbreads, chapatis

Tomato relish

Mix the yogurt, ginger and curry powder together in a large bowl. Add the lamb cubes, turn to coat, then leave to marinate for 10 minutes.

Heat the oil in a frying pan, add the mustard seeds and cook over a medium heat until they begin to pop. Remove from the heat and transfer to a large bowl. Stir in the carrots, lime zest and juice, tomatoes and coriander with the extra-virgin olive oil and salt and pepper to taste.

Preheat the grill to medium and thread the lamb onto 4 skewers (see tip). Lay the skewers on a baking tray lined with foil. Season and grill for 4 minutes, turning halfway, until cooked but still juicy.

Spoon the carrot salad onto the flatbreads, top with the lamb and some relish and roll up to eat.

"Try this dish with roast cauliflower, eggplant or roast pumpkin instead of silverbeet for a variation," says Tom Walton. Begin this recipe 1 day ahead.

Silverbeet fatteh with sumac yoghurt and chickpeas recipe

Lebanese bread, cut into 4 large triangles

mint leaves & flat-leaf parsley leaves, roughly chopped

(80 grams) toasted pine nuts

good-quality, hot smoked trout or salmon, flaked

(280 grams) natural yoghurt

garlic cloves, crushed

tsp sumac

lemon

pomegranate molasses

(60 milliliters) extra virgin olive oil

https://resources.newscdn.com.au/cs/video/vjs/stable/build/index.html?id=5348771529001-5977442689001&=domain=del

5348771529001-5977442689001

Choose a lean cut of lamb to make this spiced lamb pilaf recipe with, it will reduce the cooking time.

Spiced lamb pilaf

tbsp oil

red onion, sliced

tbsp coriander

½ tsp ground cardamom (crush the seeds

thinly sliced lamb leg steaks

basmati rice

chicken stock

almonds

grated carrot

raisins

coriander

Heat the oil in a large frying pan, then fry the onion for 10 minutes until soft. Stir in ground coriander, cinnamon and cardamom (crush the seeds from 10-12 cardamom pods in a pestle and mortar), then fry for a further 3 minutes.

Add the lamb slices and stir to brown. Season well, then stir in the rice.

Pour over the chicken stock, bring to the boil, then cover with a lid. Simmer gently for 20 minutes without lifting the lid, then remove the lid and fluff with a fork.

Scatter with toasted flaked almonds, carrot, a handful of raisins and chopped fresh coriander.

If you omit the mince, this simple and tasty dish makes a great vegetarian option, too.

Stuffed zucchini (Koussa mahshi)

(about 12cm long) white zucchini, stalks trimmed, washed

lamb mince

(1/4 cup) white long-grain rice, washed, drained

tomato, finely chopped

butter, melted

tsp allspice

tsp ground cinnamon

(1/4 cup) tomato paste

tsp salt

Lebanese bread, to serve

Natural yoghurt, to serve

“This is a cheat’s kebab version of lahm bi ajin. At Jimmy’s we call it The Late Night Edition," says Simon Zalloua.

Lahm bi ajin (Lebanese meat pizza) recipe

Lebanese bread

tomatoes,

Toum, parsley leaves & lemon wedges,

(120 grams) red capsicum, seeds removed, finely chopped

white onions, finely chopped

flat-leaf parsley, leaves picked, finely chopped

tsp each seven spice (baharat spice mix) & sumac

1kg coarse lamb mince (ask your butcher

red onion,

flat-leaf parsley leaves, roughly chopped

Mediterranean parsley salad or tabbouleh, tabouleh, tabouli, probably the best-known Middle Eastern salad recipe, made with lots of parsley, dressed in a simple olive oil and lemon juice dressing.

Mediterranean Parsley Salad – Tabbouleh or Tabouli

115 g/ 4 oz/ ½ cup fine or medium bulgur wheat (Note 1)

250 ml/ 8.4 fl.oz/ 1 cup hot vegetable broth

plum tomatoes (Note 2)

cucumber

spring onions (depending on size)

80 g/ 2.8 oz fresh parsley leaves (Note 4)

g/ 0.7 oz fresh mint leaves (Note 4)

extra virgin olive oil

fine sea salt and pepper

Place the bulgur into a heatproof bowl and cover it with the hot vegetable broth. Let stand for 5 to 10 minutes or according to the packet's instructions. Drain well, if you notice that not all liquid has been absorbed. Place the drained bulgur into a large bowl and let cool while you prepare the rest of the ingredients.

Halve the tomatoes and deseed them, if necessary. Chop them very finely. Deseed the cucumber, if necessary, and chop it finely as well. Thinly slice the spring onions.

Remove the stems from the parsley and weigh the leaves, you should have about 80 g/ 2.8 oz parsley leaves. Do the same with the mint, you should have about 20 g/ 0.7 oz mint leaves. Chop both kinds of herbs very finely with a sharp knife to avoid bruising them too much.

Add all the chopped herbs and vegetables to the bulgar bowl. Mix carefully but thoroughly and add the lemon juice and the olive oil. Adjust the taste with salt and pepper and more lemon juice, if necessary.

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Where Is My Spoon is a blog where you will find delicious and family friendly recipes, all made from scratch. From simple healthy soups to sumptuous cakes for special occasions, all our recipes have been tried and loved by our family and our friends.

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Kataifi is a very popular dessert in the Middle East, Turkey and Greece, and is made from shredded phyllo dough (angel hair), and a mixture of nuts, butter, and coarsely chopped pistachios. After cooking, the kataifi is generously soaked in a cinnamon-flavored sugar syrup.

Top 19 middle eastern recipe recipes from across the web

The most viewed middle eastern recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine

Top Tags

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Top 19 middle eastern recipe recipes from across the web

The most viewed middle eastern recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Middle Eastern Roasted Chicken

Pecan baklava roll recipe

Red cabbage and preserved lemon tag...

Shrak

Lamb tikka with spiced carrot salad...

Silverbeet fatteh with sumac yoghur...

Spiced lamb pilaf

Stuffed zucchini (Koussa mahshi)

Lahm bi ajin (Lebanese meat pizza) ...

Mediterranean Parsley Salad – Tabbo...

Kataifi

Toum

Arayes

Ghraybeh

Kofta Kebab

Persian rice

Baharat - Middle Eastern 7 Spice Mi...

Persian eggs with lentils and cousc...

Za'atar Labneh with Crispy Garlic

The most viewed middle eastern recipe recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine