Middle Eastern

How to Make Hummus Without Tahini

byNancy Lopez-McHugh

Crispy Falafel Waffles with Tahini and Zhoug

byLinda Schneider

How to Make Maftoul – Traditional Palestinian Couscous

byFaith Gorsky

Peruvian Inspired Quinoa Tabbouleh

byAlyssa Holder

How to Make Pita Bread at Home

byLiz Berg

Smoky Harissa Eggplant Dip

bySapana Behl

New Middle Eastern Breakfast Ideas We Love

byHonest Cooking

Castello Summer of Blue — Spicy Middle Eastern Pizza

byLail Hossain

Middle Eastern Meatballs with Lime Yogurt and Orange Almond Couscous

byJill Nammar

Middle Eastern Granola and Pomegranate Pears

byPepper Passport

Mediterranean Parfait

byRuby Rasa

Hazelnut baklava

byTamara Novakoviç

Crispy Beef and Pine Nut Samosas

bySarah Khanna

Mejadra: Rice, Onions and Lentils

byJess Lacey

Middle Eastern Herb Pie

bySara Clevering

Silky Smooth Hummus

byJess Lacey

Toum – Middle Eastern Garlic Sauce

bySawsan Abu Farha

Koshari – Egyptian Rice, Lentils and Macaroni with Spicy Tomato Chile Sauce

byKimberly Killebrew

Rice Pilaf with Toasted Orzo

byJill Nammar

Delicious Fig Truffles

byRuby Rasa

Cookbook Review – An Edible Mosaic, Middle Eastern Fare with Extraordinary Flair

byNancy Lopez-McHugh

Vegetarian Stuffed Grape Leaves

byNancy Lopez-McHugh

A Bite of Britain: Celebrating Multiculturalism on St. George’s Day

byRuby Rasa

Mediterranean Style Granola Yogurt Parfait

byJehanne Ali

Herbed Falafel in a Rich Almond Sauce

bySukanya Ghosh

Updating an Old Egyptian Favorite: Lemon-Mastic Mehalabia Brûlée

bySarah Khanna

Broken Traditions: Koshari Inspired Spaghetti

bySarah Khanna

Zaatar Pizza Inspiration from the Middle East

byDivya Yadava

Browned in Butter Sha’reyya

bySarah Khanna

Revisiting Egyptian Fish

bySarah Khanna

Eggplant Chickpea Stew

bySara Clevering