Recipezaar: Southwest Asia (Middle East),Main Dish recipes

Egyptian Lentils Rice and Macaroni

Fri, 01 Aug 2008 16:02:54 -0400

Although a vegetarian dish, this gets eaten with reckless abandon by carnivores. it sounds way too healthy (and it is) but dang! it is GOOD. try it. give about 45 minutes from start to finish. If you don't have cooked brown rice lying around, start that first and foremost. (This is modified from a recipe from joy of cooking and embellished with touches I figured out from an Egyptian restaurant in Washington DC). -- posted by Queen Zan

Scacchi-- Italian Passover Lasagna

Tue, 05 Aug 2008 03:02:46 -0400

This traditional Sephardic Passover main course uses leaven-free matzo in place of regular lasagna noodles, and has a delicious meat and spinach/mushroom filling. -- posted by Sephardi Kitchen

Kurdish Lentil Soup

Tue, 05 Aug 2008 19:34:26 -0400

Very Tasty! -- posted by Stacia_

Kurdish Baked Fish

Tue, 05 Aug 2008 19:37:25 -0400

Delicious! -- posted by Stacia_

Pumpkin Lamb Stew

Thu, 07 Aug 2008 23:07:37 -0400

Delicious! -- posted by Stacia_

Chicken Gyros

Fri, 15 Aug 2008 16:50:16 -0400

The quintessential Mediterranean street food--I lived off these as a student in Malta, and I've been tweaking my recipe to match the flavors I remember. I think I finally nailed it down! Note, please: It is important to use GOOD lemons, because if your lemon juice isn't top notch quality, this just won't be as good. Also try to use fresh pitas (either from a deli or make your own!)--old pitas aren't as flexible and won't be as easy to work with. Prep time does not include overnight marination/sauce making time. -- posted by damienducks

Tawa Chicken

Tue, 19 Aug 2008 23:42:20 -0400

Dhana Jeera Powder, is a blend of two basic spices: coriander and cumin powder. -- posted by Stacia_

Persian Chicken Dish

Wed, 20 Aug 2008 00:58:04 -0400

Long, slow marinating in garlicky yogurt tenderizes, moistens and adds deep flavor so you end up with skinless grilled chicken that's as delicious as it is nutritionally correct. Serve with soft pita or flatbread and fresh yogurt. -- posted by Stacia_

Kadu Bouranee

Wed, 20 Aug 2008 01:02:09 -0400

Yummy! -- posted by Stacia_

Simply Glazed Leg of Lamb Recipe

Mon, 25 Aug 2008 23:39:25 -0400

Hearty! -- posted by Stacia_

Couscous With Fish and Smoked Sausage

Thu, 04 Sep 2008 00:47:33 -0400

I had some halibut I was going to steam but when I opened the package it didn't look like enough food. So I decided to toss it into my couscous and season with ingredients on hand. This is a great one dish meal I can eat for several days! Spicy and full of good veggies. I learned this method from a friend from Tunisia. he makes it with lamb and zucchini, so feel free to get creative with ingredients! -- posted by Korkin'

Zahra Mekhla - Roasted Cauliflower (Middle Eastern)

Wed, 10 Sep 2008 18:01:48 -0400

This is a simple & delicious way to eat cauliflower. It is great as a vegetarian light meal or as a side dish, it's also great during Ramadan. -- posted by Um Safia

Chicken With Green Olives

Fri, 19 Sep 2008 18:29:03 -0400

Taken from the book "Mawa'ed" by Aisah M. AlTamimi. This dish can also be prepared in Moroccan Tagine. Once you take a bite you will not be able to stop yourself from finishing that whole chicken (^__*) -- posted by Fake_Wings

Twisted Beef Koftas (Middle-Eastern Meatballs)

Fri, 19 Sep 2008 22:43:39 -0400

Traditionally made with lamb and mint, this is my own altered version of the scrumptious Indian dish. These meatballs are pretty spicy, so season to your known preferences. I like to use lots of pepper and cayenne and minimal salt. The prep time can be cut by preparing the ingredients in a food processor. All measurements are approximate, feel free to use what you have on hand! There are many ways to serve them. My favorite method is in a fresh, warm pita with a cucumber-yogurt sauce or with terriyaki and a handful of onions. My boyfriend likes to eat his with spicy mustard. Or for a flavor crossover use them as meatballs for spaghetti! Try a cool, light salad as a side, and don't forget dessert! -- posted by YourCakeIWillTake

Farrouj Meshwi - Lebanese Garlic Chicken

Tue, 23 Sep 2008 14:05:07 -0400

If you like garlic then you will probably love this chicken! This is a really simple way to cook chicken but it's really flavoursome & the chicken is moist & tender. You can use any pieces of chicken for this recipe in place of the whole chicken. In summer this is great on the BBQ. 'Farrouj' means male chicken in Arabic - they are said to be tastier than the hens but you can use any chocken with great results! Time to make doesn't include the 3 hours in the fridge. -- posted by Um Safia

Lahm Ajin ( Meat Pie )

Sat, 04 Oct 2008 19:15:24 -0400

Mediterranean Flat Bread Meat Pie ( You Can Use Beef Or Turkey ) You can make your own dough....or go to your local pizzaria....or even go as simple as using pocketless pita bread. -- posted by Sam Freij From Sahara Market

Simple Beef Curry

Tue, 07 Oct 2008 16:26:44 -0400

I love curries, and the beef (instead of chicken/pork/lamb) is a nice change. Adjust the curry to your taste, I like mine pretty strong! You could use ground sirloin, too, and serve it over mashed potatoes...sounds weird but both of the end results are fabulous! -- posted by getoutofmygalley

Aash-E Shalgham (Beef and Herb Soup)

Tue, 07 Oct 2008 22:41:50 -0400

This is a very popular dish in Iran. This recipe is from a friend who lived in Iran many years ago. -- posted by Celticevergreen

Fluffeh Risotto

Fri, 10 Oct 2008 01:08:48 -0400

Another just-in-time recipe. I ttook everything in the kitchen and threw it in a pot, with stunning results. Watch the water level carefully -- posted by DursonDanielUrson

Tahini Chicken Salad

Sun, 19 Oct 2008 16:38:05 -0400

Gourmet. July 2004. -- posted by dicentra

Persian Style Chicken and Rice

Wed, 22 Oct 2008 00:13:47 -0400

This isn't actually a Persian recipe, but it is inspired by Persian dishes i have had in the past.... It's very easy to prepare and its great for summertime, or as a side dish for a nice lamb tagine. Very important - must use real saffron, not imitation! You can use less or more butter if you like, depending on how you like the taste (or how worried you are about the waistline!!!) -- posted by becy

Lentil Stew With Spinach and Potatoes

Mon, 10 Nov 2008 23:14:21 -0500

This recipe makes a very hearty and healthy vegetarian main dish. It's based on a recipe I found in an old Bon Appetit magazine. The original recipe calls for a 1/4 tsp of cayenne pepper as well which you can add if you like spice. Recipe can easily be doubled to serve 6-8. It freezes well too. -- posted by blucoat

Vegetarian Zirva

Mon, 17 Nov 2008 23:00:17 -0500

Ancient Turkish dish - healthy vegetarian style -- posted by Sylvie C

Qaubuli Palau (Yellow Rice With Carrots and Ground Beef)

Thu, 27 Nov 2008 14:54:40 -0500

Afghanistans national dish -- posted by UmmBinat

Summer Couscous

Mon, 01 Dec 2008 16:44:56 -0500

From 365 Ways to Cook Pasta. I'd be tempted to try this with Israeli couscous. -- posted by dicentra

Simple White Tafâ Yâ , Called Isfî Dhbâ

Mon, 01 Dec 2008 16:48:42 -0500

Posted to the SCA_recipes LiveJournal community. Soy sauce is a simple substitute for murri naqi. "Take the meat of a young, plump lamb. Cut it in little pieces and put it in a clean pot with salt, pepper, coriander, a little juice of pounded onion, a spoonful of fresh oil and a sufficient amount of water. Put it over a gentle fire and be careful to stir it; put in meatballs and some peeled, split almonds. When the meat is done and has finished cooking, set the pot on the ashes until it is cooled. He who wants this tafaya green can give it this color with cilantro juice alone or with a little mint juice." -- posted by DrGaellon

Lentils and Spinach

Wed, 17 Dec 2008 20:58:37 -0500

This is a very tasty dhal I got from my sister-in-law who got it from one of her cookbooks, I don't know which one. I'll update later when I get the name. -- posted by Chef #166044

Shish Taouk (Tawook)/ Chicken Kebab

Tue, 30 Dec 2008 19:42:47 -0500

This is my sister-in-law's recipe for Chicken Shish-tawuk ( I would love to know the correct spelling for this. -- posted by Camel_Cracker

Smoky Chicken Skewers

Mon, 05 Jan 2009 23:49:48 -0500

This smoky marinade turns chicken on a stick into something really special! -- posted by English_Rose

Middle-Eastern Spiced Chicken

Tue, 06 Jan 2009 00:09:07 -0500

A tangy, sweet, and spicy chicken dish made with a yogurt marinade. Perfect when served with basmati rice. -- posted by Taitertot

Falafel Loaf

Tue, 06 Jan 2009 02:19:41 -0500

I got the basics of this recipe from a box of Mid East brand of Falafel Mix and added to it. IT DRY, BUT QUITE SPICY,so make UM LAYLA'S YOGURT SAUCE #246116 TO GO WITH IT. -- posted by larry #2

Lebanese Stew With Rice

Thu, 08 Jan 2009 23:23:22 -0500

I got this recipe from my mother in law, who got it from her mother in law from Lebanon. I just love it, it's best if you eat it the traditional way. Tear off a piece of pita bread, and use it to grab the stew and rice! You may also exchange beef for chicken or shrimp. -- posted by Cassie T

Joan Nathan's Favorite Falafel

Sun, 11 Jan 2009 22:50:47 -0500

From Joan Nathan's cookbook, " The Foods of Israel Today". She created this recipe after sampling many different falafels and interviewing the people who made them. You can make an Egyptian version by omitting the cilantro and substituting fava beans for the chickpeas. To make this truly "Israeli-style", garnish with tahina sauce (made from ground sesame seeds), harissa hot sauce, pickled turnip, or sauerkraut. In fact, all types of pickled fruits and vegetables (including regular dill pickles, eggplant, mango) work really well! If you can't find tahina sauce, you can serve with hummus or a yogurt sauce. Chickpeas need to soak overnight, and chickpeas mixture must be refrigerated for a few hours. -- posted by blucoat

Iraqi Style Tabyeet Chicken

Thu, 22 Jan 2009 01:02:26 -0500

This recipe is a variation on an overnight Jewish Sabbath dish that appears throughout the Middle East. This is an Iraqi Jewish version. -- posted by Celticevergreen

Al Harees - a Family Recipe! Traditional Qatari, Iraqi

Tue, 27 Jan 2009 01:14:41 -0500

Here is a wonderful recipe for Harees - the whipped wheat dish which is traditionally eaten during Ramadan. It is probably THE most famous dish in Qatar & variations of this Qatari dish are eaten in several other countries including Iraq & Saudi Arabia (it also has other colloquial names). Time to make doesn't include overnight soaking of the wheat. -- posted by Um Safia

Chickpea & Feta Veggie Burgers

Tue, 03 Feb 2009 01:58:01 -0500

This is a great veggie burger recipe with a Middle Eastern twist. It's fom Carol McManus, owner of the Martha's Vineyard cafe, "Espresso Love". and was printed in her lovely cookbook, "Table Talk - Food, Family, Love". -- posted by blucoat

Lamb Chops With Turkish Yogurt Sauce

Sun, 08 Feb 2009 10:00:10 -0500

Always on the lookout for something outside my comfort zone. This is surprisingly quick and easy to prepare. Serve with a nice rice pilaf and a vegetable. -- posted by Ice Cool Kitty

Rice in Fish Broth-Sayyadieh

Mon, 09 Feb 2009 00:15:17 -0500

Rice in Fish Broth-Sayyadieh -- posted by Stacia_

Spice Rubbed Chicken With Millet Pilaf

Tue, 17 Feb 2009 08:47:07 -0500

Delicious middle-eastern/indian inspired dish. Found in the March 2009 issue of Prevention. I substituted 2 cups of jasmine rice for the millet since I couldn't find any at the local grocery store. -- posted by Zaxour

Easy Lightly Fried Fish - Thyme and Spices - Mediterranean

Wed, 25 Feb 2009 10:25:37 -0500

This is just a really simple and easy, and quick, and delicious version of friend fish fillets. Serve it with whatever side you would like - I personally like it with a nice fresh vegetable salad, like a Greek/Aegean/Hortaki. It is parve, so you can go ahead and eat it with dairy. -- posted by Kahane Tsadek

Spicy Lamb Pide With Yogurt

Fri, 27 Feb 2009 01:19:15 -0500

This delicious Turkish pizza comes from the January 2009 issue of "recipes +" magazine. You can prepare the lamb a day ahead, and store it in the fridge. ****To cut costs, you can use ground beef instead of lamb, but be sure to drain the fat off after cooking. -- posted by Sara 76

Sumac Fish & Couscous Salad (21 Day Wonder Diet: Day 3)

Wed, 04 Mar 2009 01:17:42 -0500

This is Day 3: Dinner, on the 21 day Wonder Diet. You can use any firm fish that is n season for this recipe. Sumac is a type of Middle-Eastern Spice, available from supermarkets. You can cook the fish without it if you like. The first time I made this recipe, I was unable to buy sumac, so I used a Portugese spice blend instead. -- posted by Sara 76

Turkish Braised Lamb (Tas Kebap)

Wed, 11 Mar 2009 01:47:34 -0400

Pretty tasty. Good with Turkish Wedding Pilaf (Dugun Pilav) A white basmati rice dish with pine nuts. From The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Mom's Grilled Chicken (Aka Chicken Delicious)

Wed, 11 Mar 2009 01:48:46 -0400

Another winner from my mother, whom I believe is the greatest cook ever :-) My mother makes this every weekend and my 4-year old asks to go to my mother's to have some of what he calls "chicken delicious". Prep time does not include marination time. I have never measured ingredients when I make this so increase the spices if you wish. SOURCE: Mom. -- posted by najwa

Joan Nathan's Classic Israeli Schnitzel

Thu, 12 Mar 2009 00:28:30 -0400

This recipe is from Joan Nathan's book "The Foods of Israel Today". It's a basic recipe and you can add whatever spices you like. Paprika is standard. Cumin is nice, as are garlic, turmeric, cardamom, and za'atar. Enjoy! NOTE: You can also bake the breaded schnitzels in a 350-degree oven for a few minutes ahead of time. Then, just before serving, deep-fry quickly to crisp the outside. -- posted by blucoat

Eggplant and Pomegranate Stew (With Beef or Lamb)

Sun, 15 Mar 2009 00:25:44 -0400

Adapted from May S. Bsisu's fantastic book, "The Arab Table," this recipe for a hearty and exotic stew features classic Arab flavor combinations and is very filling and healthful. NOTE: ground beef may be substituted in equal amounts for the ground lamb and the recipe will still be outstanding! -- posted by Aisha al Saieed

Lentil and Rice Casserole

Mon, 16 Mar 2009 18:59:35 -0400

Pretty easy and pretty tasty, makes a great vegetarian main course. -- posted by Super Wifey

Vegetarian Koftas

Mon, 16 Mar 2009 19:10:12 -0400

Koftas are usually made with meat, but this is a fun variation with bean and wheat, served with Tabouleh. I have had bad luck making "kabobs" out of the mixture as the recipe calls to do, and usually just end up grilling the kofta balls without putting them on skewers. Still tastes good! Note: I buy the adzuki beans canned, which eliminates step 1. -- posted by Super Wifey

Marvelous Middle-Eastern Marinated Yogurt Lemon Chicken

Mon, 16 Mar 2009 19:50:44 -0400

A tangy rich tenderizing marinade recipe for grilled, sauteed or baked chicken. I adapted it from a Lebanese restaurant's marinated kabobs. You will receive many many compliments! -- posted by ChandraSoleil

Brisket With Dried Apricots, Prunes & Aromatic Spices

Thu, 19 Mar 2009 01:20:04 -0400

This is an extraordinary flavourful, moist, and tender brisket. Recipe is from Jayne Cohen, printed in "Bon Appétit Magazine" (April 2002). It is Kosher for Passover. Begin this at least one day ahead. Try chilling the meat separately from the gravy; it makes removing the fat from the gravy much easier. Read through entire directions before beginning. -- posted by blucoat

Cousa Mashi - Arabic Stuffed Zucchini

Sun, 29 Mar 2009 20:26:44 -0400

Cousa Mashi is what you serve the guests you like the most. A bit time consuming to make, but the results are worthwhile. While it is called cousa mashi, you should include some small eggplants and a couple green peppers for variety and to make the sauce taste amazing. Cousa is a squash like zucchini but lighter in color. You could substitute zucchini for cousa. The size for the vegetables should be from 4 to 5 inches long. The recipe comes from my Jordanian mother-in-law, who is renown for her wonderful cooking. In this part of the world, a generous person is also generous with the right spices. -- posted by Cookie Jarvis

Tortma Stew - My Little Twist on a Traditional Arabic Meal

Sun, 29 Mar 2009 20:28:44 -0400

My kids will eat just about any stew I set in front of them as long as it is served on top of rice. I revised an Arabic recipe, normally served as a casserole, to be created totally on the stovetop. It can be served on rice or eaten on a plate using pita bread. Fried eggplant with tomatoey sauce and cinnamon and other spices will please all your senses. -- posted by Cookie Jarvis

Potato and Cheese Mina (Passover Matzo Pie)

Wed, 08 Apr 2009 11:46:41 -0400

This simple & delicious recipe is from New York's much-loved "Capsouto Frères Restaurant". Mina is a traditional Sephardic Passover pie. It can be prepared a day in advance and kept refrigerated. Reheat in 325ºF oven for 10-15 minutes. -- posted by blucoat

Spinach and Matzoh Pie (Passover)

Mon, 13 Apr 2009 16:02:39 -0400

This easy and delirious dairy recipe is from "Gourmet Magazine" (April 2008). It's similar to a spanakopita. It's great served warm as a main dish, or cold, in small slices, as an appetizer. Cooks' note: Pie can be assembled (but not baked) 1 day ahead and chilled, covered. -- posted by blucoat

How to Prepare Fresh Okra Before Cooking

Mon, 20 Apr 2009 00:02:15 -0400

This is a way to prepare fresh okra before adding it to any recipe so that it doesn't become slimy while cooking. Included also are instructions on how to freeze fresh okra for later use. It's taken from The Complete Middle East Cookbook by Tess Mallos -- posted by UmmBinat

Grilled Falafel

Wed, 22 Apr 2009 15:30:45 -0400

This delicious and healthier version of falafel is from Faye Levy's wonderful cookbook "1000 Jewish Recipes". -- posted by blucoat

Mideast Minestrone Soup (Shurbat Al-Khudar)

Thu, 23 Apr 2009 01:56:25 -0400

A delicious and hearty soup from Faye Levy's cookbook, "Feast From the Mideast: 250 Sun-Drenched Recipes from the Lands of the Bible". Makes 6 first-course or 3 or 4 main-course servings. -- posted by blucoat

Jim Cohen's Sephardic Brisket

Sun, 26 Apr 2009 21:08:53 -0400

Entered for safe-keeping for ZWT. From "Jewish Cooking In America with Joan Nathan" by Maryland Public Television. Per one source, a pasilla chile is fresh, and called a chile negro if dried. In California, poblano chiles are also called pasilla chiles, if in error, but may be used in a pinch, and ancho chile peppers are dried poblano peppers. Use gloves when handling chiles, or you will be sorry. Serve with saffron rice, mashed potatoes, or couscous. -- posted by KateL

West Georgian Bazhe Sauce With Chicken

Sun, 26 Apr 2009 21:11:55 -0400

Entered for safe-keeping for ZWT. From Besiki Sisauri's website on Georgian Cuisine. This is a very quick sauce to serve over hot cooked chicken. Reserve chicken broth (and chill it) to thin sauce slightly. A food processor or grinder can be used on the walnuts and garlic. -- posted by KateL

Boiled Truffles

Fri, 01 May 2009 12:12:07 -0400

this recipe is so easy and delicious and it is very popular in iraq, this is how most of iraqi people prefer their truffles, simply boiled in water, and alongside with it you eat it with flat bread and a variety of fresh herbs ( basil, the green part of leeks, flat-leaf parsley and arugula) -- posted by hoda

Truffles With Rice

Sat, 02 May 2009 02:13:27 -0400

truffles are delicious and are popular in iraq, it is kind of cheap here, you can buy 1 pound of it for 10-15 dollars! and i'm not joking, it grows in the western areas of iraq, and most famous ways of cooking truffles here are 1.truffles with rice or 2.simply boiled truffles and i will post all truffles recipes here on recipezaar. -- posted by hoda

Roasted Chicken Al-Kabsa (Saudi) (Gluten Free)

Mon, 04 May 2009 11:49:35 -0400

Al-Kabsa is considered a national dish from Saudi Arabia. This is my tasty adaption of a recipe found on http://arabicbites.blogspot.com. I serve this with Recipe #369045 and fresh salad. -- posted by UmmBinat

Greek Stuffed Zucchini (Halal) (Kolokithakia Yemista) (Gluten Fr

Mon, 04 May 2009 19:47:04 -0400

A good five stars with lemon sauce. This is DH's favorite meal and mine too right now. Modified from The Complete Middle East Cookbook by Tess Mallos (She is Greek). This is well worth the effort. Serve this dish with mashed potatoes or it tastes excellent served with Recipe #322603 used as a bed of rice for laying the zucchini on. Along with a fresh salad this will be a wonderful meal. -- posted by UmmBinat

Iranian Lamb or Beef (Khoresht-E Karaf)

Tue, 12 May 2009 14:47:09 -0400

Iranian Lamb Or Beef Main Course -- posted by Chef #1248686

Kuwaiti Curried Chicken (Quwarmah Ala Dajaj)

Fri, 15 May 2009 00:42:38 -0400

A definite 5 stars. This is very good. I sometimes add okra (bamia). It does not use curry powder and I actually never considered this a curry. I serve it with Recipe #304145 and a fresh salad for a great meal masha Allah. -- posted by UmmBinat

Roast Rack of Lamb With Lemon-Mint Salsa Verde

Sun, 17 May 2009 21:06:19 -0400

From Fine Cooking. Plan ahead because the lamb needs to marinate for at least 8 hours. Suggested pairings: roasted garlic mashed potatoes and a side of bright greens. -- posted by Gabri

Lemon Oregano Shrimp over Peppered Couscous

Tue, 19 May 2009 17:37:20 -0400

This Middle-Eastern recipe sounds delish and is healthy to boot! It is from Eatingwell.com. They also recommend sprinkling pine nuts and feta cheese over the top! -- posted by JanuaryBride

Curried Lamb on Rice

Wed, 20 May 2009 14:46:19 -0400

With modification this recipe is from "The Diabetic Gourmet Cookbook". -- posted by PaulaG

Lamb Kabobs With Bulgur Pilaf

Thu, 21 May 2009 02:10:14 -0400

This delicious-sounding recipe is from TOH magazine. The marinade sounds like a garlic-lover's delight! Time doesn't include marinating (several hours or overnight), so be sure to allow for that--start it the night before or in the morning. -- posted by Halcyon Eve

Fatit Hummus (Chickpea Casserole)

Tue, 26 May 2009 02:03:39 -0400

This is a wonderful dish that my mother makes. And I can't get enough of it. It is basically pita chips soaked in chickpea broth and toped with chick peas and a very yummy yogurt sauce... even my two year old loves this dish. Chickpeas are a bit of a pain to cook from scratch... so i always make a really large batch and freeze it in it's broth... so i can put this together really easily on nights where i haven't got much time. Hope you love it as much as I do. -- posted by Maya's Mama

Lamb and Okra (Bamyeh) over Rice

Thu, 28 May 2009 23:20:14 -0400

I learned to cook from Palestinians, but I have altered methods. I learned to cook the meat in this recipe by searing/browning it on all sides in a pan. I changed that method to make the meat more tender and to create a meat stock to add to the stew for depth of flavor. You can make this with lamb or beef. Middle Eastern cultural preference is lamb but beef can be easily substituted (and using my method to cook it, nobody will know the difference). Time saving tip: if you plan to use lamb, most commercial butchers are happy to remove the meat from the bone, remove the fat, and sometimes even cube the meat for you. But you have to ask for it! Smaller/shorter okra are strongly preferred. Bud-like okra can be found frozen in most Middle Eastern or Indian grocery stores. Alternate idea for okra: omit the meat from this recipe to make a hearty snack to eat on pitas! -- posted by Ayah Elisabeth

Easy Fruit Dip

Mon, 22 Jun 2009 11:30:11 -0400

I got this from my neighbor. I tried it at a party I was at and the strawberries were sour so I decided to use some of the fruit dip. It delicious. I ask her for the recipe and it's so easy to make. -- posted by luvinlife94

Middle Eastern Chicken Burgers

Tue, 23 Jun 2009 01:23:40 -0400

"Curry powder, green onion, and mint flavor these burgers with the tastes of the Middle East, a sweet yogurt sauce cools the spiciness. Recipe from myalli.com (weight loss). -- posted by JanuaryBride

Iced Tea Cocktail

Tue, 23 Jun 2009 01:47:20 -0400

At a local restaurant, it's called a "John Daly" after the golfer. It's very refreshing. -- posted by LaLa Lola

Nigella's Za'atar Chicken

Tue, 23 Jun 2009 16:24:32 -0400

This recipe delivers amazing results with virtually no effort. It's from Nigella Lawson's cookbook "Forever Summer". Za'atar is an addictive Middle Eastern spice blend that you can buy or prepare yourself. Chicken requires at least 2 hours of marinating time. Serve with pita crisps and salad. -- posted by blucoat

Lis'an El Qa'thi - Judges' Tongue (Iraqi Stuffed Eggplant)

Sun, 28 Jun 2009 17:25:39 -0400

Amazing recipe if you love Middle Eastern cooking like me. This dish is Iraqi (in my case, Iraqi-Israeli). It wouldn't surprise me if there was a Persian variant on this dish, because it combines stuffing vegetables with spiced ground meat, and simmering it deliciously in a tasty sauce. It can be served over any type of rice, and has a lot of juice/gravy that is just delicious. It is quite easy (though there are a few steps, none are difficult). This dish is kosher, but cannot be mixed with dairy products of course. It is a powerful and tasty dish, and I suggest that everyone try it. Warning - due to the appearance, I'm not sure how much little children (who are not Middle Eastern) would like it; though if they managed to try it, they would fall in LOVE. For the perfect compliment to this already amazingly rich dish, having hummus, tahina, and hot sauce (schug), and/or amba (an Iraqi pickled mango) - any middle eastern spread/dip. My mouth is watering just thinking about it all. -- posted by Kahane Tsadek

Dolma (Stuffed Grape Leaves), Iraqi-Style

Mon, 06 Jul 2009 16:14:28 -0400

This Middle Eastern dish is a family favorite. The blend of the spices coupled with the tartness of the lemon makes it out of this world. This recipe has been passed down in my family for many years. -- posted by AngieInMichigan

Shakshuka

Sun, 26 Jul 2009 13:05:39 -0400

I've seen other recipes for Shakshuka on here but none just like this one so I thought I'd post. This is from Joan Nathan. -- posted by Ilysse

Ladies' Thighs (Kadin Budu)

Sun, 02 Aug 2009 10:24:09 -0400

These are tasty little croquettes - Turkish in origin. The recipe originally called for beyaz peynir which is a Turkish cheese so if you can find it in your area use this instead of the feta cheese. The croquettes can be shallow fried or for a healthier option baked in the oven. I have freezed them and reheated, they taste fine. -- posted by Coasty

Deliciously Versatile Bean Burgers / Veggie Burger

Mon, 03 Aug 2009 11:46:58 -0400

This is a delicious and easy way to get more beans into your diet. This is an extremely versatile recipe, and you can easily change the taste by simply changing the seasonings. The recipe below is just a guideline for your own creativity, and I tend to adjust the ingredients based on what I have on hand. This is extremely healthy and the low cost can't be beat. Serve plain, in a tortilla, pita, or bun, topped with the sauce (below) tomato, onion, lettuce, etc. -- posted by C. Taylor

Stuffed Eggplants With Meat (Karniyarik)

Mon, 17 Aug 2009 02:17:00 -0400

This Turkish recipe was taken from "Arabesque" by Claudia Roden.... "These eggplants stuffed with ground meat-- their name, karniyarik, means "slashed belly"-- are served as a hot main dish with rice pilaf. Use a good quality tomato sauce." Cooking time also includes prep time. -- posted by marggie

Middle Eastern Quinoa & Apricots

Mon, 17 Aug 2009 02:36:34 -0400

This is a sweetish healthy side dish, or vegan main dish. Perfect for Thanksgiving. I use a packaged mix of the 3 grains but I suppose you can use what ever grains you like. I am going to try this with brown rice. -- posted by Jozieo

'akwa - Traditional Yemeni Oxtail Stew

Mon, 17 Aug 2009 13:02:31 -0400

This is a very traditional dish from Yemen and is made with Oxtail - hence it's name 'Akwa (this is the Yemeni word for Oxtail or literally "the thickest part of the tail". It has one of the lengthiest cooking times I've encountered, but really is worth the wait (& you can get on with your chores whilst it's cooking as it needs little attention). I have a feeling that this could also be tweaked a little to accommodate crock pot cooking! 'Akwa is also commonly eaten during the month of Ramadan. -- posted by Um Safia

Turkish Eggplant (Aubergine) Pilaf (Patlicanli Pilav)

Wed, 26 Aug 2009 18:27:59 -0400

Really good. From The Complete Middle East Cookbook By Tess Mallos. This is really nice served with Recipe #322921. -- posted by UmmBinat

Spicy Lamb Shish Kebabs With Greek Pita Bread

Thu, 27 Aug 2009 14:15:59 -0400

POSTED FOR RAMADAN TAG. Recipe by Grace Parisi on http://www.foodandwine.com -- posted by UmmBinat

Sweet Afghani Rice With Lemon & Chicken (Zarda Palau)

Sun, 06 Sep 2009 20:01:10 -0400

This is really tasty. I serve this dish with yogurt and a fresh salad for a delicious meal. Modified from The Compleate Middle East Cookbook by Tess Mallos. -- posted by UmmBinat

Tangy Pomegranate Chicken Legs Stuffed With Herbed Rice

Mon, 14 Sep 2009 10:56:39 -0400

These marinated chicken legs come out beautifully glazed and juicy, and look like a lot more work than they really are! I marinated mine for only one hour and they still turned out nicely. Also, you can add sliced and scored potatoes to the baking pan if desired, to soak up some of the juices. Note: I originally tried this recipe for one serving, so had to estimate the measurements of the marinade and stuffing. The proportions are correct, but the amounts may need adjusting for your personal taste. I also only had dried herbs on hand, but fresh would probably turn out even better! -- posted by Sephardi Kitchen

Persian Chicken Breasts

Mon, 14 Sep 2009 18:41:02 -0400

Years ago, when I cooked for a caterer, we catered an affair for Frank Purdue (of chicken fame!) at the Boston Aquarium. This was what he chose as one of the dishes featuring his chicken. I fell in love with it! -- posted by davianng

Frugal Gourmet's Chicken and Lentils Middle Eastern Style

Thu, 17 Sep 2009 14:52:35 -0400

From Jeff Smith's cookbook "The Frugal Gourmet". -- posted by Queen Dana

Saudi Tahini & Tomato Chicken

Fri, 18 Sep 2009 16:36:06 -0400

This is good. Enjoy with naan bread, Basmati rice such as Recipe #206772 or pita bread and a green salad. Recipe modified from http://arabicbites.blogspot.com -- posted by UmmBinat

Persian Lamb and Okra Stew (Khoresh Bamieh)

Mon, 28 Sep 2009 01:08:16 -0400

Serve with cooked basmati rice. -- posted by Sue L

Khoreshte Karafs - Celery Stew

Mon, 28 Sep 2009 12:37:36 -0400

I was surprised how much I liked this Iranian stew. Khoreshte Karafs can be made without mint and parsley or you can use 2 teaspoon of dry mint. -- posted by littlemafia

Easy One Pot Lentils and Rice

Wed, 07 Oct 2009 11:49:39 -0400

I made this for dinner tonight, and the whole family loved it. I make lentils and rice quite often in a million and one different ways, and never with a recipe, but decided to post this one for safe keeping so that I can make it this way again. I served this as a rice ring (with easy glazed carrots and raisins in the middle). I had no onions on hand, but this would be excellent with carmelized onions on top. You may need to use a little more or less water depending on the age of your lentils. I used 6 1/2 cups, and it was perfect. I hope you enjoy this as much as we did! -- posted by Chef #1082457

Iranian Eslamboli Polou (Rice With Ground Meat)

Mon, 12 Oct 2009 17:31:04 -0400

A quick Iranian dish and very popular. Leave out the meat and make it a vegetarian dish. Make sure to soak the rice 3-4 hours prior to cooking. -- posted by littlemafia

Freekeh (Roasted Green Wheat) With Chicken - a Traditional Arab

Mon, 12 Oct 2009 18:13:10 -0400

Freekeh cooked into a pilaf and served with boiled and broiled chicken is a typical Arab dish served when guests come over. It is served on a platter, topped with the chicken, roasted almonds and pine nuts, and a yogurt salad and/or lemony salad on the side. Freekeh is pre-roasted so don't be surprised when the soaking water turns ashy in color. -- posted by Cookie Jarvis

Turkey Kubideh (Persian Ground Meat Kabob)

Fri, 16 Oct 2009 17:41:27 -0400

When we go to our favorite Iranian restaurant, my wife usually orders Chicken Kubideh. Here's my go at it, but using turkey instead. I add butter, because ground turkey is so fat-free that the kabobs could come out dry. I use my gas grill, but feel free to use a charcoal BBQ or broil indoors. -- posted by Ohmikeghod

Osmanli Kebabs

Tue, 03 Nov 2009 11:35:15 -0500

A famous Turkish kebab. -- posted by littlemafia

Turkish-Style Grilled Chicken With Yogurt and Cumin (Tavuk Izgar

Tue, 10 Nov 2009 21:00:16 -0500

This is from "The Mediterranean Kitchen" by Joyce Goldstein. I haven't tried it but it sure sounds good! It's meant to be cooked over charcoal, or under the hot oven broiler. It gives a choice of 4 half-chickens, but I couldn't get the system to accept them. I'll probably make this with bone-in thighs as that is what I usually buy, and skewers would be an unnecessary step/cleanup. -- posted by firefly68

Middle Eastern Chicken

Fri, 13 Nov 2009 11:59:42 -0500

This is a recipe from another site. I really liked it as it is full of flavor and low in fat. The original recipe calls for 2 cloves of garlic but I am a true garlic lover so I doubled it. This was served with Recipe #113983. -- posted by PaulaG

Moroccan Chicken With Wild Rice or Couscous

Mon, 16 Nov 2009 00:40:10 -0500

Very flavorful and smells incredible while cooking! Goes well with Near East wild rice or couscous! You can find Near East rice on the shelf with Rice-a-Roni or other boxed rice brands. -- posted by DawnOBRN (Chef #840063)