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Middle-Eastern - 7 recipes

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Top rated Middle-Eastern recipes

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Traditional Fattoush salad is made with a mixture of chopped fresh vegetables, and mix in the toasted pita just bef...

  • 1 pita bread, toasted until well browned, cut or broken into 1/2-inch squares
  • 2 medium tomatoes, diced (we used 2 cups small, cherry-sized heirlooms and cut them into halves)
  • 1/2 cucumber, diced
  • 2 tablespoon minced red onion
  • 1 generous handful fresh cilantro leaves
  • 1 generous handful fresh mint leaves, julienned the leaves
  • 1 tablespoon extra virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 1/4 teaspoon kosher salt, or to taste
  • Freshly ground black pepper
  • Ground sumac, for garnish
4.4/5 (36 Votes)

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A wonderful combination of flavors and textures

  • 3 spray(s) olive oil cooking spray
  • 1 large whole wheat pita(s), split open
  • 3/4 tsp kosher salt, divided
  • 1/2 tsp ground cumin, divided
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp water
  • 1 1/2 Tbsp olive oil, extra-virgin
  • 1/4 tsp black pepper, freshly ground, or to taste
  • 2 cup(s) canned chickpeas, rinsed and drained
  • 2 cup(s) fresh cherry tomato(es), halved or quartered, yellow and/or red
  • 1/3 medium English cucumber(s), cut lengthwise, sliced into 1/2-inch-thick pieces
  • 1/4 cup(s) (sliced) uncooked red onion(s), diced
  • 1/2 cup(s) fresh parsley, fresh, coarsely chopped
  • 6 cup(s) (shredded) romaine lettuce, cut into thick shreds
4.6/5 (10 Votes)

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Drain the beans, reserving some of the water to use later

  • 2 cans Chick Peas
  • 1 pinch baking soda (optional)
  • 1/2 cup extra-virgin olive oil
  • 3/4 cup tahini paste
  • 1/4 cup fresh lemon juice, or more to taste
  • 1 large clove garlic, minced, or more to taste
  • 1 teaspoon ground cumin
  • salt to taste
  • 1 tablespoon extra virgin olive oil, for drizzling
4.5/5 (11 Votes)

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Great side dish for shish kabobs

  • 2 Tbs olive oil
  • 1 garlic clove chopped
  • 1/2 tsp ground cinnamon
  • 1/4 tsp ground cumin
  • 1/8 tsp ground coriander
  • 1/8 tsp black pepper
  • 3/4 tsp salt
  • 2 cups chicken broth
  • 1 1/2 cups couscous
  • 1/2 cup chopped dried cranberries
  • 1/2 cup chopped greek olives(from the olive bar)
  • 1/2 cup crumbled feta cheese
4.6/5 (9 Votes)

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Place a steamer basket or colander in a large lidded pot filled partway with water

  • 6 leeks, trimmed, outer leaves discarded and light green and white parts cut into 1 1/2-inch pieces and rinsed in a colander
  • Juice from 1/2 small lemon
  • 1/3 cup extra-virgin olive oil
  • 1/4 teaspoon freshly ground black pepper
  • 3/8 teaspoon salt
  • 1/3 cup Greek yogurt
  • 2 garlic cloves crushed with a pinch of kosher salt to form a paste
  • 1 tablespoon chopped dill leaves
  • 2 teaspoons Dijon mustard
  • 1/8 teaspoon ground sumac
4.2/5 (5 Votes)

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Slice eggplant into slices about half an inch thick

  • 1 eggplant (a medium eggplant is about a pound)
  • ground coriander seed
  • ground cumin seed
  • salt
  • pepper
  • olive oil
  • optional -- hot pepper, see below
4/5 (1 Votes)

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Nutrition per serving Calories 690kcal, Fat 38

  • garlic 3 large cloves)
  • 1 cup (8.8 oz) quick-cooking bulgur
  • 1 large red onion
  • 8 oz plum tomatoes
  • 1 lb grass-fed ground beef
  • 1/2 Tablespoon (¼ oz) ras el hanout
  • 1/4 cup (2 oz) sour cream
  • kosher salt
  • ground pepper
  • olive oil
  • red wine vinegar (or white wine vinegar)
  • 1 large egg
0/5 (0 Votes)

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Middle Eastern Meatballs with Tabbouleh & Sour Cream Fattoush: Middle Eastern Pita Bread Salad