We love the flavors of Middle Eastern recipes. In celebration of Rawai Bishara’s new cookbook Levant: New Middle Eastern Cooking from Tanoreen, we have rounded up some of our favorite Middle Eastern breakfast ideas from the book.
Tag: Middle Eastern
We’re banding together for a virtual progressive dinner. Our meal today is focused on Middle Eastern fare, and I’ve baked up some Homemade Pita Bread for the table.
A quick summer meal is made on pita with spicy muhammara, a hot pepper sauce, topped with fresh cucumber, mint, and creamy blue cheese.
Juicy, light, and delicious with lime-whipped yogurt, these meatballs are anything but dull and dry.
This Middle Eastern themed granola with pomegranate pears is arguably (but justifiably) the best granola you’ll ever eat. Seriously. It’s that good.
A not-so guilty Valentine’s treat, Mediterranean Parfait.
Instead of walnuts, this baklava is layered with hazelnuts, baked and then immediately soaked with honey syrup.
Crispy pastries filled with beef and pine nuts and then fried. Serve with a side of mint chutney, as an accompaniment, or enjoy on their own.
This rustic Middle Eastern comfort food makes a simple vegetarian main or the center piece for a mezze spread.
Rather than act as an accent, herbs are the star of this flaky, phyllo-y Middle Eastern Pie.
This hummus is more labor intensive than some recipes for the popular spread, but the result is super smooth, like the stuff you get at a Middle Eastern restaurant.
If you love garlic, this sauce will be your new best friend. It is great as a dip, spread, or companion to roasted or grilled meat, chicken or fish.
Koshari, the national dish of Egypt, is a highly popular dish of rice, lentils and macaroni with a spicy tomato chile sauce.
Toasted orzo makes this pilaf special. The orzo lends a light, nutty aroma and taste to the fluffy rice. This recipe makes a big batch.
This dish is hearty and satisfying, and perfect for a night when nothing less than soul-warming will do.
Delicious and guilt-free treats. This Recipe makes approximately 12 large (two-bite) truffles, or 20 smaller bite-size ones.
Spicie Foodie Nancy Lopez-McHugh takes a closer look at An Edible Mosaic, a cookbok focusing…
Nancy Lopez-McHugh with a delicious Middle Eastern treat for your next meze platter.
Ruby Moukli celebrates St George’s Day by digging into some of the culinary wonders of multiculturalism.
Mediterranean flavours for sumptuous layers of goodness in a granola yogurt parfait.
An Indian twist to a Mediterranean street food. Herbed falafel dunked in rich almond sauce.
Karkadeh has been used in Egyptian homes to poach pears and to mimic a non-alcoholic mulled wine, served warm and sweet after a long simmer in cinnamon, cloves, star anise and citrus notes.
A slightly updated version of the traditional Egyptian mastic mehalabia.
Koshari is a mixture of rice, macaroni, lentils, chickpeas, fried onions, tomato sauce, chili sauce, and a liquid combination of vinegar and finely minced garlic.
“Bread! Freedom! Social Justice!” – words that echoed through Tahrir Square during the first months of 2011 have resurfaced.
Pizza inspired by the Middle East with zaatar, tomatoes and feta cheese. Served with a garlic-mint sauce.
Served for a mid-week late lunch or early dinner, Egyptian Sha’reya is a great comfort food.
Celery-scallion sole en papillote served with a side of Egyptian dukkah.
Full of meaty eggplant and savory chickpeas, this stew is brightened by red tomatoes and a pop of green parsley.
Spicie Foodie Nancy Lopez-McHugh with her personal take on the classic mid-east chickpea dip. Sans Tahini.