middle eastern recipes

A good friend of mine went to Israel and brought me back a delicious rub for meats. This is my attempt at replicating it. It works on anything and everything! Make extra and store in a cool, dry place for up to six months.

Israeli Spice Chicken

(1 1/2 palmfuls) sweet paprika

(1 1/2 palmfuls) ground cumin

(1/3 palmful) dried oregano

(1/3 palmful) coriander

(1/2 palmful), coarse kosher salt

boneless, skinless chicken breasts

Extra-virgin olive oil, for drizzling

pita bread,

Serving suggestions: Serve

(a couple of glugs) extra-virgin olive oil

lemon,

cumin

coriander

red pepper flakes

Kosher salt

(3 turns around the pan) extra-virgin olive oil

garlic,

(half a bundle) chopped fresh mint

flat-leaf parsley leaves (a couple of handfuls)

Kosher salt and pepper

vine ripe or small round red tomatoes

orange tomatoes

sweet onion, thinly sliced

(2 handfuls) flat-leaf parsley leaves, chopped

For the spice rub combine the paprika, cumin, oregano, coriander, crushed red pepper flakes, and kosher salt in a bowl. Place in a sealable jar, keep in a cool dry place for up to 6 months.

Place chicken in a shallow dish. Drizzle with extra-virgin olive oil to barely coat the meat. Rub chicken liberally with 4 tablespoons of the spice blend. Let stand 10 minutes.

Grill chicken 6 or 7 minutes on each side or until juices run clear.

Seed and chop the tomatoes and combine with onion and parsley in a shallow bowl. Combine oil, lemon juice, and spices in a small plastic container with a lid. Shake dressing to combine and pour over salad. Season salad with kosher salt and toss to combine well. Let stand 10 minutes and serve.

This was quite good. I would have like to have a stronger spice flavor to the chicken. I think next time, I might mix some of the rub with some oil and marinate the chicken in this in the fridge overnight and then rub it with more rub before grilling. I also made the zucchini with mint and parsley. very good side dish.

This is my new favorite spice rub. I made it originally for chicken, but I've been putting it on pretty much everything, including salmon and potatoes.  It's delicious. 

My son found the recipe, and helped me to make this dish.  It was easy to make and very
tasty!!!  

I was sifting through my 30 Minute Meals 2 book for something new to try.  This caught my eye and I am SO GLAD I tried it!   

If you skip the pita (which we didn't--I used the Hungry Girl 100 cal pita--very chewy and soft!, you have a very healthy dish.  
For the salad, I used regular tomatoes that looked good in the store (no Israeli tomatoes around here!, and I used just a small bit of fresh parsley since it's normally too strong for us.  I might try cilantro next time per some of the suggestions here.  We crammed it all into the pita and I served it with Rachael's yogurt sauce from another recipe (which is a STAPLE in our house when we make Mediterranean food!  Use the yogurt sauce from Rachael's Chicken or Lamb Patty Pockets recipe here.

We loved this dish so much!  It was quick and easy &amp; I have plenty of spice mixture on hand to make it again.  Can't say enough good things about it!

Wow was this tasty!  To save time, I just used some of the spice mixture made for the chicken in the salad dressing (instead of individually adding the ingredients).  I will DEFINITELY make this again (maybe tonight :)!

the title says it all, use fresh lemon juice

I made this tonight and it was too windy and the grill wouldn't stay lit so I broiled them and it was still amazing. I am making this again for sure. 

The spice was perfect, you could probably add more chili if you have the taste for it. This will be a regular for me!! Also, make extra of the spice mix, i sprinkled it over hummus and it tasted SO good :)

I've been making ths recipe for years, and it is definitely one of my very favorite recipes! At times, I make a huge batch of the rub, package it nicely in containers, and give it out as gifts with the recipe attached.  Thank you Rachael Ray. This recipe is  the BEST!  

This is a wonderful rub - It is delicious on pork tenderloin and on lamb chops!

Leslie

For a quick dip, make Ina Garten's Hummus recipe from Barefoot Contessa on Food Network; use tahini, garlic and lemon juice to brighten up canned chickpeas.

Hummus

garlic

chickpeas, drained, liquid reserved

salt

tahini (sesame paste)

lemon juice (2 lemons)

water

hot sauce

Turn on the food processor fitted with the steel blade and drop the garlic down the feed tube; process until it's minced. Add the rest of the ingredients to the food processor and process until the hummus is coarsely pureed. Taste, for seasoning, and serve chilled or at room temperature.

I was taught how to make Hummus by a Chef from Lebanon.  It is the recipe I prefer. Most put cumin in theirs but I think it is the Persians that use cumin. I love cumin but prefer my Hummus like hers, without it and the hot sauce. Hers is most like the Lebanese.  One should try it each way, both are delicious.<br /><br />ps: NEVER, NEVER USE CANNED.  Cook them, run your hand in them when cool, the SKINS will come off and float to the top to make an unbelievable smooth hummus. It is the skins that make it lumpy as they are tough.<br />

I used pink Himalayan salt which was just salty enough. Also roasted garlic which cuts the potency. My only improvement is to make the texture more smooth.

I haven’t made this yet, but I noticed some reviews mentioned that it was salty. I didn’t know until recently that the two commonly available types of kosher salt are very different in their flakiness, and therefore in how much you use. Diamond Crystal is “fluffier” so the measurements given are correct. If you use Morton’s, use half the measurement called for. Of course, salt is a personal preference, and you should always use it to taste, but this is a general rule of thumb. 

I have been making this for a while, and my family loves it. So this time i measured the chickpeas, and it only takes one can, as she says in the video.  I have been using 2 cans in the past!!!  It was much better with just one can as you can imagine and I buy the low sodium chickpeas.  Otherwise followed the recipe to a T.  Not too salty and I don't see the problem with the skins of canned chickpeas.  After you blend it up, they mix right in.  Love this recipe.  

Very easy to follow, however the other reviewers are right. It’s way too salty (and I love salt!). I added another 1/2 cup of beans and it turned out lovely.  And don’t be afraid of the hot sauce! I hate spicy things but a couple of dashes really added great flavor with zero heat! 

Loved it but I did find it a tad salty - will be reducing salt next time. 

Use a tsp of cumin instead of hot sauce and peanut butter instead of tahini, keeps the price down!  Yummy!

Delightful, for my taste.  Love the garlicky punch and the clean, tangy lemony finish.  I did use less salt - 1 tsp. of kosher salt - and that was still plenty salty for me.  Had it on some freshly baked multi-grain bread, and topped it with some tomato powder I made with tomatoes from my garden, and freshly crushed dried basil leaves, also from my garden.  This just became one of my new pleasures in life.

So (as other reviewers mentioned), this was too garlicky, salty, and lemony. The consistency was off, too. I added 1/2 of ricotta it was DELICIOUS and SO creamy! 

https://www.foodnetwork.com/videos/hummus-0153968

Nothing's ho-hum about hummus, the zippy dip born in the Middle East.

Turbo Hummus

garbanzo beans (chickpeas),

peanut butter

parsley leaves

black pepper

kosher salt

olive oil

Chop the garlic finely in a food processor. Add the beans and 1/2 of the reserved liquid and process finely or to desired consistency. Add the peanut butter, parsley, lemon zest and juice, black pepper, and salt. Process until it forms a paste. Drizzle in the olive oil and process until it reaches the consistency of mayonnaise.

I love this recipe, but it definitely needs a few shakes of Tobasco and some extra garlic.  After that, it's poifect! :)  The best hummus I've ever had.

This is yummy. I don't know if the parsley is necessary. I used peanut powder instead of peanut butter. I love tahini, but unfortunately I have some kind of reaction to it. Peanut is a decent substitute for tahini. 

This was my first attempt at making hummus.  I thought the addition of peanut butter was odd but gave it a go.  I can't taste the peanut butter at all.  Overall, I thought it was very good.  Too much lemon for my taste.  I will make again but with less lemon.

This is an awesome recipe! Great with toasted pita wedges.Another GREAT recipe Alton

I like most of Alton's stuff, but the PB in this is weird.

I added too much salt (my error, not the recipe's and substituted lime for lemon (it was on sale... other then my salty mistake, absolutely excellent.  Will be making again!

Serve really cold with warm or toasted pitas.  This will melt in your mouth!  So easy and yummy - I usually make double batches.  One for me, one to share.  I have many people in the past ask where I got the recipe - they can't believe it has peanut butter in it!

After reading the other "less positive" reviews, I was disappointed...

I used two tablespoons of peanut butter, but couldn't get the same "peanut butteriness" they did... I guess because I didn't have Jift or Skuppy on hand, with all the added sugar, and rather had a no name organic, no sugar added, gotta-stir-the-top quarter-jar-before-use kind is why it turned out like plain ol' regular great tasting hummus. I'll buy the crappiest store brand or sunday-paper-coupon brand next week... as if canned chickpeas wasn't enough of a clue as to what would be expected.

His other hummus recipe is spot on, though.

Wow, is this good eats or what!  Used a can of organic garbanzos, the juice and zest of one lemon, a good handful of roughly chopped flat leaf parsley, some tahini (sesame butter in place of the peanut butter cuz I had it, and a light flavored olive oil.  No way the store-bought hummus can even come close.

I'd made some pita flatbreads the other day, so just cut them up and baked them for 10 minutes in a 350 oven (sprinkled with fresh ground sea salt and a bit of EVOO to make the perfect vehicle for dipping into the hummus.

Next time I might try adding a little heat via red pepper flakes!

You have yet to disappoint me Alton Brown. This is yummy!


https://www.foodnetwork.com/videos/turbo-hummus-0157257

No time to soak? No problem! Canned beans become hummus in no time flat.

<p>For lamb that will melt in your mouth and surprise your palate, follow Sarah Cook's easy recipe</p>

Slow-roast lamb with cinnamon, fennel & citrus

leg of lamb

orange

tbsp clear honey

fennel seeds, ground cumin

garlic cloves, crushed

<p>Put the lamb into a large food bag with all the juice and marinate overnight.</p>

<p>The next day, take the lamb out of the fridge 1 hr before you want to cook it. Heat oven to 220C/200C fan/gas 7. Take the lamb out of the marinade (reserve remaining marinade) and pat dry. Rub with half the oil and roast for 15-20 mins until browned. Remove lamb and reduce oven to 160C/140C fan/gas 3.</p>

<p>Mix the zests, remaining oil, honey, spices and garlic with plenty of seasoning. Lay a large sheet of baking parchment on a large sheet of foil. Sit the lamb leg on top, rub all over with the paste and pull up the sides of the foil. Drizzle marinade into base, and scrunch foil to seal.</p>

<p>Roast for 4 hrs, until very tender. Rest, still wrapped, for 30 mins. Unwrap and serve with juices.</p>

Chicken Hashweh

onion,

garlic cloves, diced

chicken

tsp Vegeta seasoning or bouillon powder

1 and 1/2 tsp 7 spice

tsp smoked paprika

turmeric

lemon juice

tbsp vinegar

tsp ketchup

pomegranate molasses

Sauté onions. Heat a large frying pan on...

Sauté onions. Heat a large frying pan on medium-high heat. Once the pan is warmed, add the olive oil and onions. Sauté onions until golden brown, add the garlic and stir. Continue cooking for 2-3 minutes.

Add the chicken. Once your onions are golden...

Add the chicken. Once your onions are golden and your garlic is fragrant, add the ground chicken. Break up the ground chicken as it's cooking.

Add the spices. Once the chicken is no...

Add the spices. Once the chicken is no longer pink, add the 7-spice, Vegeta and turmeric. Stir everything to ensure the spices are well combined. Sauté for 3 minutes.

Add the rest of the ingredients. After 3...

Add the rest of the ingredients. After 3 minutes, the spiced chicken should be fragrant from the spices. It's time to add everything else. Add the ketchup, lemon and vinegar. Turn up the heat a bit to reduce the liquid released from the chicken and quickly cook the flavours. Once the moisture is gone, add the parsley and pomegranate molasses. Remove from heat.

Serve. There's no shortage of ideas on how...

Serve. There's no shortage of ideas on how to eat this mixture. You can add it to sandwiches, top it on pasta, add some sweet peppers and cheese to it. Or eat it with a piece of greek pita bread and salad.

These flavorful burgers get rave reviews and are remarkably easy to put together. Sauteed onion and yogurt keep the lean chicken patties super moist while a blend of pantry spices makes them taste extra special.

Middle Eastern Chicken Burgers

cinnamon

flat-leaf parsley

yogurt

pomegranate molasses,

buns,

tomato, thinly sliced

cucumber,

red onion, sliced

Lettuce

Heat the olive oil in a skillet over medium heat, add the onion, cinnamon, coriander, pepper flakes, 1/2 teaspoon kosher salt and season with pepper. Cook until onions are tender, about 5 minutes. Stir in the garlic and parsley and cook until garlic is fragrant, about 1 more minute. Transfer to a large bowl and let cool slightly. Stir in the chicken and yogurt until the onion are evenly mixed. Season with 1 teaspoon kosher salt and some pepper. Shape into 4 1/2-inch thick patties.

Cook in a nonstick skillet over medium heat until browned and cooked through, about 5 minutes on each side, or until an instant-read thermometer inserted into the sides of the burgers registers between 165 and 170 degrees F. Brush burgers with the pomegranate molasses and set aside to rest for 5 minutes. Serve on toasted buns with fixings.

This burger is so flavorful! I’ve made more than once and it’s a hit. 

This was the best surprise in a long time! <br />Do not leave out the pomegranate molasses which I never used before but it was easy to find. I added a tbs of Harissa seasoning to the burgers as well.<br />The Tzatziki went really well with it as some commenters recommended. Even my pickiest eaters gobbled them up.

Excellent burger—borders on healthy, too, except I don’t think all the salt the recipe has is needed for maximum flavor. I’ll be making this many times in the future.

Delicious.  Very wet when formed into burgers.  Take awhile to cook.

It had excellent taste and I used ground chicken not lean ground chicken probably that’s why it all fell apart but very <div><br /></div><div>GOOD</div>

Love the unique flavor. Very tasty. Love that it is low in carbs. 

If you want a burger and want to get away from red meat, look no further. This is going to be our ‘go to’ burger from now on. This recipe makes four large burgers. They don’t shrink, probably because of all the moisture in them. We followed the recipe exactly but reduced the parsley. Not our favorite flavor. We made our Pomegranate Molasses, which is a big key to this dish. Fortunately we did it the day before because it takes a lot of time to get all the way down. We had no desire for mayo or catsup, didn’t need it. We did put extra molasses on the top slice of the bun for extra flavor. Very filling!   

Never would have tried this recipe if it wasn't for the great reviews. Ingredients just looked too weird to work together... but, they do! Best chicken burger I've ever had and even my picky-about-burgers family liked these. Easy to make. Did prepare some Tzatziki sauce as recommended by some of the reviewers which we thought was a great addition, but not everyone used it. First time using pomegranate molasses which we though added to the flavor of the dish but the burgers would probably still be great without it. Served on toasted seeded potato rolls which definitely complimented the overall taste. Didn't feel guilty eating this great burger! 

This one-dish meal is packed with flavor, and as easy as it is healthy. Rotisserie chicken, microwavable brown rice and pre-trimmed beans make this meal a cinch to prepare in less than 30 minutes. The bold spice blend and toasted nuts bring warm Moroccan flavor that'll make this dish memorable.

Middle Eastern-Style Chicken, Veggies and Rice

Two 8.5- to 8.8-ounce packages 90-second, microwave-ready whole grain brown rice, or 4 cups cooked brown rice

grapeseed or canola oil

green beans,

white onion, thinly sliced

red bell pepper, thinly sliced

chicken broth

rotisserie chicken breast meat, about 2 cups (from 1 rotisserie chicken)

Moroccan spice blend (ras el hanout) cinnamon

pine nuts

FN_FN Kitchens Middle Eastern-Style Chicken, Veggies and Rice.tif

Prepare the rice according to package directions. Set aside. 

Heat the oil in a wok or large deep skillet over high heat. Add the green beans and onions and cook, stirring frequently, until the onions are lightly browned, about 5 minutes. 

Add the peppers and 1/2 teaspoon salt and stir-fry until the green beans and peppers are crisp-tender, about 3 minutes. Add the broth, scraping up any browned bits. Stir in the shredded chicken, rice, spice blend and 1/2 teaspoon salt and simmer until no excess liquid remains, about 1 minute. Season with salt. 

Transfer to a platter, sprinkle with the parsley and pine nuts and serve. 

Serve it with yogurt to give it that twist of tart flavor. You could even add a bit of lemon juice and salt to the yogurt. 

Quick recipe for a weeknight dinner.  I did add more ras el hanout than the recipe called for nad used broccoli instead of green beans but we all really liked it.  I highly recommend using the ras el hanout and not cinnamon.  Really good as leftovers too.

Really delicious! I made my own Ras El Hanout as one of the other reviewers did. There's so much you can do with this base recipe! Might try it with shrimp next time!

<div>This was a good idea but it was really missing something, don't know what, was very bland</div><div><br /></div>

Good, but could only taste the cinnamon. My son added some turmeric and garlic powder to his, which did cut the cinnamon taste. Over all would make again as everyone cleaned their plates!  But, I want to find a Moroccan spice!    

Tried this the other night and it is delicious. The boyfriend and I couldn't get enough of it. <br />

I had to adapt a few things for trying to work with what I had or didn’t want to use. I made my own ras el hanout. Because I have all the ingredients. And used a good heaping tablespoon. And substituted frozen green peas for the beans. Very good for taste but I’d rather get the rice ready then  grill or sauté the raw chicken (rotisserie gets a bit mushy) then serve it over rice. <br /><br />

I used ras el hanout from William Sonoma. I tripled the seasoning otherwise it was too bland. I also served it with lime wedges. The lime really added flavor. I would make this again with those changes. 

Very bland!  I found some Moroccan spice at Fresh Market.  I added 4 tsp.  I gave it to the dogs.

Shakshuka has risen in popularity around the world, and with good reason. Originally from North Africa and the Middle East, this flavorful dish of eggs cooked in a spicy tomato sauce is tasty, healthy and a breeze to make. It's a terrific one-skillet meal you can serve right from the pan and it lends itself to variation. Try this international superstar for breakfast, lunch or dinner.

Shakshuka

onion, chopped

small bunch cilantro, leaves

paprika

salt and pepper

eggs

Heat the olive oil in a medium ovenproof skillet over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until tender, about 10 minutes. Add the cilantro stems, garlic, cumin, paprika and red pepper flakes; season with 1/4 teaspoon salt and a few grinds of pepper. Cook, stirring, until the garlic is softened and the vegetables are coated with the spices, about 1 minute.

Preheat the oven to 375 degrees F. Stir the tomatoes with their juices into the skillet. Reduce the heat to maintain a low simmer and cook, stirring occasionally, until the tomatoes break down and the sauce thickens slightly, about 20 minutes; season with salt and pepper.

Use the back of a spoon to make 4 wells in the sauce, 1 to 2 inches apart. Crack an egg into each well. Run the edge of a rubber spatula through the egg whites to break them slightly, being careful not to break the yolks (this allows the egg whites to cook faster). Transfer the skillet to the oven and bake until the egg whites are just set, 15 to 18 minutes. Season with salt and pepper and top with the cilantro leaves. Serve with pita bread.

Tried this tonight and it was awesome. I don’t like when people change the recipe unless they have tried the original but I will say I minced the garlic because I don’t want a big bite of garlic.  I also just shaved the tops of the cilantro and chopped the leaves and whatever stems came off because there is no point to do otherwise.  

I love this recipe.  I make extra and freeze the tomato base for the future.   Healthy breakfast and I enjoy the egg more in this too.  I have added spinach occasionally, just because I love spinach.  

This was great! The flavors meld really well. I added some chopped zucchini, served over hash browns and turned it into dinner topped with shrimp.

Soo good! If you like salsa on eggs this recipe is for you!

Used this recipe this morning.  It was FANTASTIC!!!! Highly recommended!!! Very Tasty and Easy to Make!

Greg Malouf's reworked babaganoush pairs perfectly with Turkish bread and, for a lighter option, crunchy baby cucumbers.

Greg Malouf's smoky eggplant puree whipped with Gruyere

eggplants

(80 milliliters) thickened cream

Gruyere or cheddar cheese, grated

tsp nutmeg

Turkish red pepper flakes

baby cucumbers

micro parsley

Turkish flatbread

olives

Jack's Middle Eastern-Style Pita Bread

active dry yeast

sugar

all-purpose flour

flour

olive oil (or vegetable oil),

Tahini Sauce, recipe follows, for serving, optional

lemons (3 if they are small)

garlic, crushed

tahini (sesame seed paste)

Chopped fresh parsley, for garnish, optional

Dissolve the yeast in 3/4 cup warm water. Stir in the sugar and set aside the mixture until it blooms with a slightly foamy top, 5 to 10 minutes.

Sift together the all-purpose flour and white whole-wheat flour in the bowl of a stand mixer. Make a deep depression in the middle with a wooden spoon and add the olive oil. Slowly pour in the bloomed yeast mixture.

Using the dough hook attachment, knead the dough on low speed until the mixture starts to come together. Slowly pour in 1 1/2 cups of warm water, adding up to an additional 1/4 cup if needed so the dough looks smooth and feels slightly sticky. Add the salt, increase the speed to medium and continue to knead until a soft and stretchy dough forms (it should not feel sticky), 10 to 12 minutes. Transfer the dough to a large oiled bowl and cover with a damp towel. Allow it to rise in a dark area until it doubles in size, about 1 hour.

Top 33 middle eastern recipes recipes from across the web

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

Top Tags

Israeli Spice Chicken

Hummus

Turbo Hummus

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Chicken Hashweh

Middle Eastern Chicken Burgers

Middle Eastern-Style Chicken, Veggi...

Shakshuka

Greg Malouf's smoky eggplant puree ...

Jack's Middle Eastern-Style Pita Br...

Tabouli

Yogurt-Marinated Grilled Chicken Sh...

Slow-roast Persian lamb with pomegr...

Build-Your-Own Shish Kabobs

Brown rice mujadarra with lamb cutl...

Baklava Cups

Lebanese lamb pizza recipe

Middle Eastern Eggplant Recipe

Babaganoush

Pita Bread

Moussaka

Falafel in Pita with Yogurt Sauce

Muhammara

Baba Ganoush

Couscous Salad

Bulgur Salad with Green Onion Vinai...

Israeli Couscous with Apples, Cranb...

Hamentaschen

Fattoush

Loubia Recipe (Moroccan Slow Cooker...

Grilled Kofta Kebabs

Middle Eastern Lamb Stuffed Eggplan...

Slow Cooker Chicken Shwarma

Top 33 middle eastern recipes recipes from across the web

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

Top Tags

Israeli Spice Chicken

Hummus

Turbo Hummus

Slow-roast lamb with cinnamon, fenn...

Chicken Hashweh

Middle Eastern Chicken Burgers

Middle Eastern-Style Chicken, Veggi...

Shakshuka

Greg Malouf's smoky eggplant puree ...

Jack's Middle Eastern-Style Pita Br...

Tabouli

Yogurt-Marinated Grilled Chicken Sh...

Slow-roast Persian lamb with pomegr...

Build-Your-Own Shish Kabobs

Brown rice mujadarra with lamb cutl...

Baklava Cups

Lebanese lamb pizza recipe

Middle Eastern Eggplant Recipe

Babaganoush

Pita Bread

Moussaka

Falafel in Pita with Yogurt Sauce

Muhammara

Baba Ganoush

Couscous Salad

Bulgur Salad with Green Onion Vinai...

Israeli Couscous with Apples, Cranb...

Hamentaschen

Fattoush

Loubia Recipe (Moroccan Slow Cooker...

Grilled Kofta Kebabs

Middle Eastern Lamb Stuffed Eggplan...

Slow Cooker Chicken Shwarma

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