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Entries tagged with 'Middle Eastern'

Vegetarian Maqluba (Rice Layered With Tomatoes, Eggplant, and Cauliflower)

Serious Eats Lauren Rothman 6 comments

This version of maqluba is a showstopper: a tall, golden savory cake filled to bursting with tender vegetables and crowned with yielding rounds of tomatoes. More

Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'

Serious Eats Kate Williams 5 comments

In her new cookbook, The Heart of the Plate, Mollie Katzen shares many recipes for vegetarian soups and stews. None are as beguilingly simple as her version of Tunisian lablabi, a straightforward chickpea soup. More

Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Serious Eats Kate Williams Post a comment

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola. More

Kofte Kebabs with Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)

Serious Eats J. Kenji López-Alt 6 comments

Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek. More

Braised Lamb Shanks with Dried Apricots, Plums, and Candied Ginger

Serious Eats Max Falkowitz 7 comments

Lamb shanks braised with dried fruit and a blend of Middle Eastern spices, tagine-style. More

Healthy & Delicious: Scallion Scrambled Eggs with Cumin

Serious Eats Kristen Swensson Sturt 5 comments

Scallion Scrambled Eggs with Cumin, an Iranian-inspired meal from Faye Levy's Feast from the Middle East comes together in about 15 minutes, chopping included, and is a nice twist on standard scrambled eggs. Health-wise, it's far from a low-fat dish, but that's okay. Healthy food need not be low-fat food, especially when it's packed with protein and produce like this. More

Date and Nut Puff Pastry Turnovers

Serious Eats Max Falkowitz 2 comments

Think of these little pastries as drier, neater versions of baklava that you can hold in your hands without the services of a wet-nap. And since they call for puff pastry instead of phyllo dough, they come together in a fraction of the time without all the hassle of painting melted butter on tissue-thin sheets of pastry. More

Serious Heat: Muhammara

Serious Eats Andrea Lynn 11 comments

Tired of the usual homemade dips in your rotation? Add Muhammara to the mix. I was recently introduced to this Middle Eastern puree of roasted red peppers, walnuts, and pomegranate molasses. If you're extra ambitious, roast the red peppers instead of using the jarred kind. More

Roasted Cauliflower and Labne Spread

Serious Eats Max Falkowitz 2 comments

Labne is a Lebanese cow's milk cream cheese made from yogurt. It's less tart than American cream cheeses but it's ridiculously unctuous. While delicious with sumac all on its own, I wanted to add some texture and nutty sweetness with... More

Scooped: Carrot Halvah Ice Cream

Serious Eats Max Falkowitz 9 comments

Carrots may sound like an odd dessert ingredient, but they're certainly not just health food. They're starchy and sweet, and when cooked down slowly with milk, practically become candy on their own. Consider them an alternative sweetener, like honey, but with an even more complex sweetness. In a dessert, carrots can build a mild but flavorful base for more intense ingredients to play. Our result is something of a hybrid between Indian and Middle Eastern halvah. More

Za'atar Rice Pilaf

Serious Eats Max Falkowitz 1 comment

Learn more about za'atar here » Za'atar is a great last-minute seasoning on all sorts of starchy foods, such as rice. I like to make a pilaf using za'atar in two stages: First, it's toasted with the rice in olive... More

Seriously Meatless: Tahina

Serious Eats MichaelNatkin 14 comments

Note: Michael Natkin of the vegetarian blog Herbivoracious drops by every Wednesday to share a delicious recipe to expand our vegetarian repertoire. [Photograph: Michael Natkin] If you just looked at the picture and didn't read the title, you probably just... More

Grilling: Turkey Shawarama

Serious Eats Joshua Bousel Post a comment

[Photograph: Joshua Bousel] There's nothing I miss more from my time in Israel than shawarma. I'm not exaggerating—I had shawarma in a pita or laffa almost everyday during my six months there. Like my previous experience making tacos al pastor,... More

Cakespy: Brooklyn Basbousa

Serious Eats cakespy 8 comments

The cake's virtue is its simplicity: it's sort of like cornbread, only made with semolina. What really makes it shine, though, is that it's topped while still hot with a sweet glaze which oozes into every little nook and cranny of the porous cake. Finished off with a sprinkling of almonds on top, it makes the perfect complement to a strong Turkish coffee. More

Grilling: Lebanese Kofta

Serious Eats Joshua Bousel 14 comments

Each week Joshua Bousel of The Meatwave drops by with a recipe for you to grill over the weekend. Fire it up, Joshua! My enthusiasm for lamb is not mutual in my relationship, so it's always a treat when I... More

Dinner Tonight: Köfte Meatballs with Haydari

Serious Eats Blake Royer 4 comments

I don't cook enough meatballs. Sure, about once a year I'm struck with a nostalgic craving for the spaghetti and tomato sauce kind (one of the first proper things I learned to cook, which impressed my now-fiance to stick around... More

Meat Lite: Lamb Falafel Burgers

Serious Eats Tara Mataraza Desmond 6 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by their book, Almost Meatless. This weekend, right in the middle of sipping... More

Meat Lite: Veggie-Chicken Koftas

Serious Eats Joy Manning 6 comments

Editor's note: Philadelphia food writers Joy Manning and Tara Mataraza Desmond drop by each week with Meat Lite, which celebrates meat in moderation. Meat Lite was inspired by the book coauthored by the two, Almost Meatless, due out in spring.... More

Cook the Book: Lamb Kofta

Serious Eats Jenn Sit 8 comments

Since my friend came back from a trip to Turkey 3 years ago, every time we eat any kind of kebab together, he reminds me of how amazing the lamb kofta was—once he had his first bite of the spiced... More

Dinner Tonight: Baba Ghanoush

Serious Eats Nick Kindelsperger 5 comments

Because I spend most of day on the road, I listen to a lot of podcasts. Once I’ve exhausted more NPR than anyone should stomach in one day, I move on to different stations and topics, and obviously on to... More

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