15 min
Creamy Hummus with Tahini
A smooth chickpea-and-tahini dip brightened with lemon and garlic, finished with olive oil and a pinch of sumac.
Open recipeCurated Middle Eastern cooking
Middle Eastern recipes from Levantine mezze to Egyptian koshari, Persian stews and Turkish soup
Make hummus, falafel, mujadara, parsley-forward tabbouleh and crispy-pita fattoush; bake za’atar manakish; prepare shawarma, Iraqi lamb kofta and North African shakshuka; then explore Persian fesenjan, Turkish red lentil soup, Egyptian koshari and pistachio baklava. Each recipe names its regional frame, gives precise quantities and keeps the cooking stages distinct.
13 recipes published
13 hr
Levantine Chickpea Falafel
Herb-heavy falafel starts with soaked dried chickpeas, parsley, cilantro and warm spices, then fries into crisp russet-brown balls with a tender green centre.
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1 hr 25 min
Lebanese Mujadara with Crispy Onions
Green lentils and long-grain rice simmer together with cumin, then meet deeply browned onions and a cool spoon of yogurt for a humble, satisfying Levantine table dish.
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35 min
Lebanese Tabbouleh
A parsley-forward Levantine salad with just enough fine bulgur to catch lemon juice, plus ripe tomatoes, mint and olive oil.
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25 min
Lebanese Fattoush with Crispy Pita
Crunchy romaine, cucumber, tomato, radish and herbs are dressed with lemon, sumac and olive oil, then finished with warm crisp pita shards.
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1 hr 5 min
Chicken Shawarma Wraps
Yogurt-marinated chicken thighs roast with cumin, paprika, coriander and allspice until juicy inside and deeply browned at the edges, then wrap in warm pita with pickles and garlic sauce.
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50 min
Iraqi Lamb Kofta Kebabs
Ground lamb is mixed with grated onion, parsley and a warm cumin-coriander-spice blend, shaped around skewers and grilled until charred outside and juicy within.
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2 hr 42 min
Lebanese Za’atar Manakish
Soft yeasted rounds are pressed with fingertips, spread with a tangy za’atar and olive-oil paste, and baked until the edges are golden and the centres stay tender.
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45 min
North African Shakshuka with Eggs
Eggs are gently poached in a thick, warmly spiced tomato and pepper sauce, then finished with herbs and bread for dipping.
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1 hr 55 min
Persian Fesenjan with Chicken
Chicken braises slowly in a deep mahogany sauce of ground walnuts and pomegranate molasses, balancing sweet, tart and nutty flavors; serve over basmati rice.
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45 min
Turkish Red Lentil Soup (Mercimek Çorbası)
Red lentils simmer with onion, carrot, potato and gentle spices, then blend into a velvety soup finished with lemon and a vivid paprika-butter drizzle.
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1 hr 35 min
Egyptian Koshari
A Cairo comfort bowl layers rice, brown lentils, pasta and chickpeas beneath tangy spiced tomato sauce, crispy onions and a sharp garlic-vinegar dressing.
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1 hr 50 min
Pistachio Baklava with Lemon-Rose Syrup
Paper-thin filo layers are brushed with butter around a finely chopped pistachio filling, baked until deeply golden, then soaked with a cooled lemon and rosewater syrup for crisp edges and a tender centre.
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