Tabbouleh: Easily the most famous Middle-Eastern salad around the globe, Tabbouleh is the queen of Levantine salads. Easy to make, it was first eaten as a cheap, filling, and healthy substitute too expensive meaty dishes.  A testament to Tabbouleh’s unparalleled appeal, it led to the emergence of varieties like Turkey’s Kisir and Armenian eetch. Today, after Tabbouleh became a global hit, one can pick it up mass-made in supermarkets in most Western countries — including newly fashionable Quinoa variants.

Ingredients

• ¼ cup fine bulgur wheat
• 1 small garlic clove, minced (optional)
• Juice of 2 large lemons, to taste
• 3 cups chopped fresh flat-leaf parsley (from 3 large bunches)
• ¼ cup chopped fresh mint
• ½ pound ripe tomatoes, very finely chopped
• 1 bunch scallions, finely chopped
• Salt, preferably kosher salt, to taste
• ¼ cup extra virgin olive oil
• 1 romaine lettuce heart, leaves separated, washed and dried

Preparation

• Place the bulgur in a bowl, and cover with water by 1/2 inch. Soak for 20 minutes, until slightly softened.
• Drain through a cheesecloth-lined strainer, and press the bulgur against the strainer to squeeze out excess water.
• Transfer to a large bowl, and toss with the garlic, lemon juice, parsley, mint, tomatoes, scallions and salt.
• Leave at room temperature or in the refrigerator for two to three hours, so that the bulgur can continue to absorb liquid and swell.
• Add the olive oil, toss together, taste and adjust seasonings. Serve with lettuce leaves.

Kutab: These herb-filled wheat pancakes come from a rich Azerbaijani tradition of food. To a Western eye, a Kutab resembles something in between a flatbread, a pancake, and a quesadilla. But these classic stuffed breads encompass a wide range of potential flavors, with different regions adjusting their standard recipes to incorporate the richest local crops, from squash to herbs and cheese to more filling meats.

Bastilla: Hailing from Morocco, Bastilla gets its diverse flavorings from its location of origin, centered in a prime position to cash in on the spice trade moving through the Mediterranean and Atlantic. As a result, this rich dish is sweet, savory, and spicy all at once, contained in a flaky, pastry crust.

Noahalorwu / CC BY-SA

Chicken Jollof Rice: The origin of Jollof rice has been long debated, as Ghanaian, Nigerian, and Senegalese versions have all claimed to be the original. But laying aside any contention, this subtly spicy-sweet rice dish is a staple of West African Cuisine. The use of parboiled rice marks this Nigerian version from its Ghanaian, Senegalese, and other close cousins.

Halva ye Havij: While this recipe calls for a rice flour and carrot base, Halva actually encompasses a huge range of sweets. Rice, tahini, poppy seeds, sunflower seeds, and many more have been used across the globe to create a sweet confection of the same name. But this version, Halva Havij, comes from an ancient Persian tradition dating back as many as 3000 years or more.

Red Lentil Soup: Just about every culture has some version – or many – of lentil soup. Rich in iron and protein, low in fat, lentils offer some of the best nutrition at a low cost of production. This particular version of red lentil soup hails from Turkey, and builds on its base of lentils with a simple combo of flavors including citrus, paprika, and just a bit of butter.

Nar Salati: Nar Salati, meaning simply “pomegranate salad”, is one of the most simple yet flavorful recipes one can make. In Azerbaijan, the pomegranate is considered the king of fruits. In fact, this is the only place in the world where every organic breed of the fruit grows. Due to its rich, tart flavor and load of vitamins and nutrients, the pomegranate signifies life – even taking on religious significance – in many cultures.

Photo by Laslovarga

Lepinja: Just about every cuisine, in every corner of the world, has its own take on bread. In Bosnian cuisine, that take is lepinja. Lepinja is a light, fluffy baked good with two sides and a hollow center, allowing for a wide range of fillings or stuffings. Because some affectionately refer to it as “the pita of the Balkans”, for its similarity to the more popular traditional flatbread of Bosnia and Herzegovina’s south and southeasterly neighbors.

Ingredients

Ghormeh Sabzi: Sometimes referred to as “Iran’s national dish”, gormeh sabzi – meaning literally “stewed greens” – is a Persian classic, an herb stew popularly paired with just about any dish. Ghormeh sabzi relies not on strong or spicy flavors, but rather on a mesh of rich herbs and vegetables, brought out in the usually slow cooking process.

Ingredients

• 1 cup dry kidney beans See the notes for using canned beans
• 4 bunches parsley
• 3 bunches cilantro
• 2 bunches chives
• 1 bunch fenugreek or 1 tbsp dry fenugreek leaves
• 1/3 cup vegetable oil + 3 tbsp vegetable oil
• 1 yellow onion diced
• 1.5 lb beef or lamb cubed
• 1 tsp turmeric
• 4-5 cups water
• 4-5 Persian dried limes Limoo amani
• Salt and pepper to taste

Instructions

• Soak kidney beans in a bowl of water for 2-3 hours.
• Wash parsley, cilantro, chives and fenugreek. Pat dry and chop very finely.
• Heat a dry pan on low heat and saute the herbs for about 10 minutes until they dry out a bit. Add 1/3 cup vegetable oil and saute for 15 more minutes on low heat. Set aside.
• Heat 3 tbsp vegetable oil in a large pot over medium heat. Saute onion until translucent.
• Add cubed beef or lamb and turmeric, Saute until the color is light brown.
• Add 4-5 cups of water and bring to boil, then turn the heat to medium-low so it simmers lightly.
• Rinse kidney beans and add it to the stew.
• Cover and cook for 30 minutes.
• Add sauteed herbs and cover. Cook for 1 – 1 1/2 hour on low heat.
• Poke Persian dried limes with a fork and add them to the stew. Season with salt and pepper and cook for another 15 minutes.
• Serve with steamed white rice

Moroccan Falafel: An ancient recipe, falafel most likely originated in Egypt, the recipe spreading around the Levant from there. Wherever it went, this rich, flavorful fried chickpea recipe became something of a staple, whether as a main dish, a sandwich ingredient, or a side. Today, falafel is one of the most common street foods in the Middle East, as well as finding popularity across the globe among vegetarians and vegans, as falafel is a great source of fiber and protein.

Ingredients

• 150g chickpeas
• 1 onion
• 1 garlic
• 5 g cilantro
• 5 g parsley
• 3 g mint leaves
• 5 g dukkah spice
• 5 g ground cumin
• 5 g ground coriander seeds
•  salt
•  black pepper
• 400 ml sunflower oil

Instructions

1. Rinse chickpeas then place them in a large bowl. Add some cold water to the bowl till the chickpeas are more than completely covered. Leave to stand at room temperature overnight. On the next day, rinse and drain the chickpeas, then set aside.
2. Combine chickpeas, herbs (cilantro, mint and parsley), onions, garlic, spices (coriander seeds, dukkah spice and cumin), some salt and black pepper. Transfer to a food processor, and pulse till everything is finely minced. Be sure to scrap the sides and pulse till all minced, and you are able to squeeze the mixture into a ball that just barely holds together.
3. Transfer the minced mixture to the refrigerator for at least 30 minutes. Then using your fingers, shape the chickpea mixture into small balls of about 1-inch in diameter. The mixture should shape roughly into balls that just barely hold together.
4. Fill a cast iron pan with oil. The oil should be enough to completely cover the chickpea balls. Heat until the oil is very hot but not smoking. Carefully lower chickpea balls into oil one at a time, allowing a little space between each ball. Cook in batches, if necessary. Allow to cook undisturbed until well browned all over. This should take approx. 4 minutes. Transfer cooked chickpea balls to a paper towel–lined plate and season with salt. Repeat with remaining chickpea balls.

Chicken Rendang: Originating in Indonesia, rendang of any kind (chicken, lamb, beef, etc) is one of the most popular ways to cook meat in Indonesia, Malaysia, Singapore and other nearby areas. The key to rendang is the uniquely flavored sauce, which uses a significant amount of coconut milk as the not-so-secret, but certainly key, ingredient. Add in a healthy dose of spices, similar to an Indian curry, and rendang takes any meat to the next level.

Ingredients:

• 1 1/2 lbs. boneless and skinless chicken breasts or thighs, cut into cubes
• 1/3 cup cooking oil
• 1 cinnamon stick
• 3 cloves
• 3 star anise
• 3 cardamom pods
• 1 lemongrass, white part only, pounded and cut into strips
• 1 cup coconut milk
• 1 cup water
• 5 kaffir lime leaves
• 5 tablespoons toasted grated coconut, kerisik
• 1 tablespoon sugar or to taste
• salt to taste

Spice Paste:

• 6 shallots
• 1- inch galangal
• 3 stalks lemongrass (white part only)
• 4 cloves garlic
• 1- inch piece ginger, peeled
• 10 dried chilies, chili arbol, seeded

Instructions

1. All all the ingredients of the Spice Paste in a food processor. Blend well.
2. Heat the oil in a skillet, add the Spice Paste, cinnamon, cloves, star anise, and cardamom pods and stir-fry them until aromatic. Add the chicken and lemongrass, stir to combine well with the spices. Add the coconut milk, water, and simmer on medium heat, stirring frequently until the chicken is almost cooked.
3. Add the kaffir lime leaves, toasted coconut, stir to blend well with the chicken. Lower the heat to low, cover the lid, and slowly simmer for 30 minutes or until the chicken is tender and the liquid has dried up. Add more sugar and salt to taste to taste. Serve immediately.

Kataifi Nests with Ground Lamb: Believed to have originated as a doctor-prescribed dish for Ramadan, Kaitafi goes back as far as the 10^th century, though its form has changed much over the intervening years. Popular throughout the Levant and Mediterranean, the particulars of kaitafi nests vary significantly from region to region. In many areas, including Greece, kaitafi – or kunafeh, or similar – is usually used as a dessert, with sweet syrup or nuts. Elsewhere, the pastry makes a perfect base for savory toppings or fillings, such as ground lamb.

Ingredients

Turkish Roast Chicken: In Turkey, this dish is usually known as “Köylü Kebab” – however, while ‘kebab’ usually refers to grilled meat, this is actually a traditional method of roasting chicken in Turkey. By roasting slowly, the chicken absorbs all the rich flavors included.

Ingredients

• 1 whole chicken around 1.5 kg (3.3 lb).
• 1 red bell pepper.
• 1 green bell pepper.
• 2 large onions.
• 1 ½ kg ( 3.3 lb) potatoes peeled.
• 2-3 medium tomatoes.
• Juice of two lemons.
• 3-4 garlic cloves crushed.
• 1½ tablespoon tomato paste.
• 1 cup extra virgin olive oil.
• 1 tablespoon dried oregano.
• Salt and ground pepper.

Instruction

1. Preheat the oven at 190 degrees Celsius (375 F).
2. Cut the chicken into 8-10 pieces. Wash it and drain well with a paper towel. Season with salt and pepper and place the pieces in a large deep tray.
3. Cut the potatoes and peppers into big chunks and add them to the tray together with the crushed garlic cloves. Cut the tomatoes in 4 pieces and place them in the tray. Dilute the tomato paste in 2 cups of hot water and pour it in together with the lemon juice and the olive oil. Add the oregano, season with salt and pepper and give the contents of the tray a good stir.
4. Cover the tray with aluminum foil and cook in the oven for ~ 90 minutes.
5. Uncover the tray and cook for another 15 minutes to give your chicken a nice golden brown color.

Moroccan Orange Salad: Rather than relying on spicy flavors or large combinations of flavors, Moroccan cuisine frequently leans heavily on simple flavors that contrast and complement each other. This orange salad brings a sharp and crisp tang to the onion and olives, jazzed up with just a bit of paprika and cumin – prepped and ready in under 10 minutes.

Ingredients

Syrian Labneh Dip: A simple and ancient recipe, labneh with olive oil and za’atar is eaten throughout the Middle East and Levant. The dip can be eaten with pita bread or chips, or a selection of veggies, making it a versatile option for any occasion. Thicker, richer, and creamier than Greek yoghurt, the labneh base has played an important role in the cuisines of the Levant for thousands of years, dating back to ancient Bedouin tribes, who got their primary source of protein from it.

Ingredients

• 2 cups labneh
• 1/4 cup olive oil
• 2 tablespoons za’atar
• 1 teaspoon salt
• Baked Pita Chips with Za’atar fresh pita bread or veggies for serving

Instructions

• Spread labneh out in a thin layer on a medium serving platter or large plate. It’s important to spread out in a thin layer as opposed to serving in a bowl so that every bite gets a bit of the spices and olive oil.
• Drizzle with olive oil and sprinkle with za’atar and salt.
• Serve with pita chips, veggies or fresh pita bread.

Tajin Sibnekh: Tajin sibnekh is another variable dish that packs a lot of protein and healthy calories into a single dish. Originating in Tunisia, this dish egg dish can be made with a number or mix of ingredients including liver, chicken, lamb, or veggies.

Ingredients

• 1/3 cup vegetable oil
• 2 potatoes, peeled and cubed
• 8 ounces diced chicken breast meat
• 1 large onion, diced
• 1 tablespoon harissa
• 1 1/2 teaspoons ras el hanout
• 1/2 cup water
• 1 1/2 tablespoons tomato sauce
• 1 tablespoon butter
• 1 bunch fresh spinach, washed and chopped
• 8 eggs
• 1 cup frozen peas
• 1/3 cup Parmesan cheese
• 1 pinch salt and pepper to taste

Instructions

1. Preheat oven to 400 degrees F.
2. Grease a 9×13 inch baking dish.
3. Heat the vegetable oil in a large skillet over medium-high heat.
4. Fry the potatoes in the hot oil until golden brown and tender, about 7 minutes.
5. Remove with a slotted spoon, and drain on a paper towel-lined plate.
6. Stir the chicken into the remaining oil, and cook until white on the outside, but still pink on the inside, about 2 minutes.
7. Add the onion, and continue cooking until the onion has softened and turned translucent about 5 minutes.
8. Stir in the harissa, ras el hanout, water, tomato sauce, and butter. Bring to a simmer, then stir in the spinach until wilted. Remove from the heat, and set aside.
9. Beat the eggs in a large mixing bowl until smooth.
10. Stir in the peas, Parmesan cheese, and fried potatoes.
11. Stir in the chicken mixture a spoonful at a time, season to taste with salt and pepper, then pour into the prepared baking dish.
12. Bake in the preheated oven until the mixture is firm and golden brown, 15 to 20 minutes. Allow to cool slightly, then cut into 12 squares, and serve warm.

Photo by Timolina via Freepik

Moroccan Lentil Soup: If Turkish lentil soup wasn’t for you – or if it was, and you want a new variation – the Moroccan version offers the same rich flavors, with subtle differences. Packed with protein, fiber, and nutrients, this simple lentil soup covers all your bases, so it can be eaten as a main dish or a side dish.

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 large yellow onion, finely chopped
• 2 stalks celery, finely chopped
• 1 carrot, peeled and finely chopped
• 1/3 cup chopped parsley, leaves and tender stems
• 1/2 cup chopped cilantro, leaves and tender stems
• 2 1/2 tablespoons minced garlic (about 5 large garlic cloves)
• 2 tablespoons minced ginger (about a 2-inch by 3-inch piece)
• 1 teaspoon ground turmeric
• 1 teaspoon ground cinnamon
• 2 teaspoons sweet paprika
• 1/2 teaspoon Aleppo pepper (or substitute freshly ground black pepper)
• 1 1/4 cups dry red lentils, rinsed and picked over
• 1 15-ounce can chickpeas, drained (or 1 1/2 cups cooked chickpeas)
• 1 28-ounce can whole plum tomatoes and their juice, pureed with an immersion blender or squeezed by hand until they’re broken down. (I recommend San Marzano or organic)
• 7–8 cups low salt chicken broth or vegetable broth (I recommend Swanson’s)
• Coarse salt

Instructions

1. In a large heavy pot or Dutch oven, warm 2 tablespoons olive oil and sauté the onion, celery, carrots, garlic, and ginger over medium-low heat until they soften, 5-7 minutes. (Don’t let them brown) Add the spices: turmeric, cinnamon, paprika and pepper. Cook, stirring, for 5 minutes, to toast the spices. Add the tomatoes and chicken broth (start with 7 cups and add more later, if you want a thinner soup). Bring to a simmer. Add the lentils, chickpeas, cilantro and parsley. Simmer, uncovered, for about 35 minutes, until the lentils break down and the soup becomes thick and creamy, adding more broth if you want a thinner soup.
2. Season, to taste, with salt. Optionally serve with lemon wedges and/or dates.

Dziriat: No Algerian wedding is complete without dziriat, a sweet, flaky almond tart. Requiring overnight preparation, a lot of effort, and a fine touch in the kitchen, dziriat is usually reserved for special occasions and weddings – but if you’ve got the time on your hands, this delicious bite-sized dessert is well worth the work.

Ingredients

Sugar Syrup

• 1 cup white sugar
• 1 cup water
• 1 teaspoon fresh lemon juice
• 2 tablespoons orange flower water

Dough

• 2 cups all-purpose flour
• 2 tablespoons vegetable oil
• 1 egg
• 1/2 teaspoon fresh lemon juice
• 1 pinch salt
• 1 tablespoon orange flower water

Filling

• 4 cups raw almonds
• 1 cup sugar
• 3 eggs
• 1/2 teaspoon baking powder
• 1 teaspoon vanilla powder
• 1 lemon, zested
• 2 tablespoons orange flower water
• cornstarch, for rolling out the dough
• pine nuts, for decoration
• Instructions

1. Prepare the almonds the day before. Bring 6 cups of water to a boil. Remove from heat, and add the almonds. Let the almonds soak in water for about 5 minutes, then drain and peel. Spread the almonds on baking sheets, and bake at 200 degrees F(95 degrees C) until completely dry and toasted. This takes several hours, and needs to be prepared ahead. Be careful not to burn the nuts, as this will give a bitter taste to the filling.
2. Combine 1 cup sugar and 1 cup water in a saucepan, and bring to a boil. Add 1 teaspoon lemon juice, reduce heat to low, and let it simmer until syrupy, about 30 to 40 minutes. Stir in orange blossom water, and remove from heat. Set sugar syrup aside.
3. Combine flour and salt in a large mixing bowl. Make a hole in the center, and pour oil, egg, 1/2 teaspoon lemon juice, and 1 tablespoon orange blossom water into the center. Mix with fingers until the dough resembles coarse crumbs. Gradually sprinkle with warm water while mixing until the dough becomes soft and pliable. Divide into 4 equal portions. Cover dough with a wet cloth, and set aside.
4. In a food processor, finely grind the almonds. Measure 3 cups of the finely ground almonds into a mixing bowl, and stir together with 1 cup sugar, baking powder, vanilla powder, lemon zest, and 2 tablespoons orange flower water. Mix in three eggs one at a time, stirring constantly; mix until you get a sticky, paste-like mixture.
5. Sprinkle cornstarch on the rolling surface to prevent sticking. Roll each portion of dough very thinly, 1 to 2 millimeters (1/16 inch). Cut the rolled dough into circles of about 10 centimeters (4 inches) in diameter each. Lightly wipe the surface of each circle with cornstarch, and fit into a tart mold, cornstarch side down to prevent sticking. Gently press the dough onto the sides and bottom of the mold, and trim extra dough from around the rim. Fill three quarters of each mold with the almond filling.
6. Bake on the top shelf at 350 degrees F (175 degrees C) for 20 to 25 minutes, or until the surface of the tart is golden and the dough is firm. Remove the tarts from the molds as soon as they come out of the oven. Dip each tart in the sugar syrup while still hot. Stick a pine nut into the middle of each tart for decoration. Place on a wire rack to drain.

Saffron Lamb: Though many associate saffron with Spain, the rare, aromatic spice also features in much of Tunisian cuisine. This recipe combines the classic flavors of lamb with that unique saffron flavor, without overpowering either. It’s also quick and easy to make, and the perfect base for pairing with other flavors and side dishes.

Ingredients

• 1/4 cup vegetable oil
• 1 1/2 lbs lamb stew meat, cubed

Fasoliyyeh Bi Z-Zayt: In English, fasoliyyeh bi z-zayt means basically “beans in oil” – and that’s precisely what it is. Simple and quick to make, it’s a favorite throughout the Middle East, with plenty of versatility and variability.

Ingredients

Pisang Goreng: Meaning literally “fried banana” in Malay, people eat pisang goreng regularly in Indonesia, Malaysia, and surrounding areas. Either bananas or plantains serve as a base for this popular snack, which are then battered and deep fried in some sort of oil.

Ingredients

• 1 1/4 cups all-purpose flour
• 2 tbs granulated sugar
• 2 tbs melted butter
• 1 tsp almond extract
• 1/4 tbs vanilla powder
• 1/2 cup milk
• 1 egg
• 2 cups oil
• 4 ripe bananas, sliced

Instructions

1. In a large bowl, combine flour, sugar and vanilla powder. Make a well in the center, and pour in milk, egg, melted butter and rum flavoring. Mix until smooth. Fold in banana slices until evenly coated.
2. Heat oil in a wok or deep-fryer to 375 degrees F (190 degrees C).
3. Drop banana mixture by tablespoon into hot oil. Fry until golden brown and crispy, 10 to 15 minutes. Remove bananas from oil, and drain on paper towels. Serve hot.

Turkish Fish Stew: Countries in and around the Mediterranean have rich opportunities to make use of seafood. One simple way to do so is in a stew, which combines all of the subtle flavors of the fish, veggies, and seasonings into a tasty and nutritious broth. Couscous serves as a traditional base, adding an extra heartiness to the dish.

Spicy Pakistani Zucchini: The zucchini is not native to Pakistan, nor any of its early trade partners – in fact, zucchini did not make its way to the Asian and European continents until the 16^th However, in the intervening centuries, zucchini has been used in many a new dish. The squash is especially popular for its ability to absorb the distinctive local flavors of a new area – as in this spicy Pakistani version of the vegetable.

Ingredients

• ¼ cup cooking oil
• 1 onion, thinly sliced
• 6 zucchini – peeled, seeded and cut into semicircles
• ½ teaspoon salt
• 2 cups water
• 2 teaspoons chili powder
• ½ teaspoon ground turmeric
• ½ teaspoon garlic powder
• 1 teaspoon ground coriander seed
• 3 whole cloves
• 7 whole peppercorns
• 4 tomatoes, chopped
• 2 tablespoons plain yogurt

Instructions

Ma’amul Cookies: Ma’amul cookies are not themselves very difficult to make, but their traditional charm lies in intricate decoration, achieved with either a mold or specialized tool to draw over the cookies by hand. Not overly sweet, these cookies are a popular pairing with Arabic tea or coffee. They are a popular end-of-Ramandan (Eid al-Fitr) treat.

Ingredients