Middle East Recipes
Discover Pinterest’s 10 best ideas and inspiration for Middle East Recipes. Get inspired and try out new things.
Persian Love Cake
Persian love cake is moist, spongy and will enchant you with flavors of rose, cardamom, saffron. Luxuriously packed with nuts, it is so easy.
CHICKPEA PATTIES (PAN FRIED FALAFEL)
Chickpea patties are easier to make than you might think. Use this recipe to fry up some falafel for a fantastic Middle Eastern snack!
LENTILS AND RICE RECIPE (MEJADRA) [Video] in 2021 | Middle east recipes, Middle eastern recipes vege
This lentils and rice recipe makes a fragrant Middle Eastern comfort food. Make this aromatic dish for a flavorful side or meatless meal.
Musakhan: Middle Eastern Chicken Rolls
These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends
This baba ganoush is the best! It's made with roasted eggplant and tahini and has a rich, smoky flavor. The perfect dip or spread.
Lebanese Fattoush is loaded with crisp bits of pita and dressed with zesty sumac. Serve this salad with your favorite Middle-Eastern entree.
Pretty Dessert table for an 18th birthday celebration
Rouba Shahin Adelaide based Middle Eastern recipes, Middle Eastern cooking classes, event planning
thickNsaucy (@thicknsaucy) has created a short video on TikTok with music Upside Down. | Do you make #kibbeh ? I’m so interested in your versions. Let me know in the comments #kibbe #arabicfood #tiktokfood #foodnetwork #food #dinner #liban | Ingredients: Bulgar #1: 1 lb 8oz 4 cups Water 1 Tbsp Salt | Knead until pasty | About 5 minutes | ...
Pita Oven Restaurant Equipment
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Easy & Simple Vitamix Hummus Recipe
Making creamy and delicious homemade hummus is super easy. With this Vitamix hummus recipe, you can make it in under 10 minutes.
- 1 Can Chickpeas, Organic
- 3 Garlic, Whole Raw
- 1 Lemon, Whole Large Fresh
- 1/4 cup Tahini
Baking & Spices
- 3/4 tsp Himalayan salt
Oils & Vinegars
- 1 tbsp Olive oil, Extra Virgin
Nuts & Seeds
- 1/2 tsp Cumin, Ground
- 4 tbsp Water