Middle Eastern

Moroccan Bulgur & Pork Casserole

Sarah Hoff — Wed, 17 Oct 2012 19:05:52 +0000

Fragrant with North African spices and made hearty with chunks of lean pork, this bulgur pilaf casserole recipe is ready to go in the oven in just 25 minutes. Vary the dish by substituting shrimp, Pacific cod fillets or chunks of boneless, skinless chicken thighs for the pork.

Salmon with Toasted Israeli Couscous

Erin McCormick — Tue, 16 Oct 2012 17:12:05 +0000

Salmon with Toasted Israeli Couscous

You need only one skillet for this meal of wild salmon fillets and Israeli couscous pilaf. For added fiber, look for Israeli couscous made with whole-wheat flour. Serve with roasted carrots and broccoli with cumin.

Lebanese Cabbage Rolls

Erin McCormick — Tue, 14 Aug 2012 20:27:16 +0000

Lebanese Cabbage Rolls

These Lebanese cabbage rolls are stuffed with lamb and infused with the flavors of turmeric, ground ginger and allspice.

Chicken Shawarma for Two

Nifer — Mon, 20 Feb 2012 20:43:05 +0000

Chicken Shawarma for Two

Shawarma is a Middle Eastern sandwich made with sliced seasoned meat. This recipe for two features chicken, along with a cucumber-yogurt sauce, fresh tomato and crunchy romaine lettuce.

Chicken Shawarma

Nifer — Mon, 20 Feb 2012 20:35:22 +0000

Chicken Shawarma

Shawarma is a Middle Eastern sandwich made with sliced seasoned meat. This version features chicken, along with a cucumber-yogurt sauce, fresh tomato and crunchy romaine lettuce.

Classic Hummus

Erin McCormick — Thu, 15 Sep 2011 13:57:39 +0000

Classic Hummus

It’s easy to make hummus at home with just a few pantry items. Serve drizzled with your best-quality extra-virgin olive oil and chopped parsley. Mop it up with warm whole-wheat pita bread or cut-up vegetables.

Bulgur & Lentils

Erin McCormick — Fri, 09 Sep 2011 19:55:47 +0000

Bulgur & Lentils

Caramelized onions add deep flavor to this fast take on the Middle Eastern dish Mjadra, a simple vegetarian recipe featuring bulgur and lentils. Serve with a salad of chopped parsley, tomato and cucumber tossed with a lemon vinaigrette.

Eggplant Bulgur Pilaf

Erin McCormick — Fri, 09 Sep 2011 16:06:36 +0000

Eggplant Bulgur Pilaf

One of the most important dishes at a Turkish table, this simple pilaf recipe features a combination of eggplant and bulgur. It is often an accompaniment to meat or chicken.

Turkish Lamb & Eggplant Kebabs

Erin McCormick — Wed, 29 Jun 2011 17:52:35 +0000

Turkish Lamb & Eggplant Kebabs

Here we combine baharat, a traditional Arabic spice blend, with olive oil, lemon, garlic and tomato paste to make it into a savory rub to flavor lamb-and-vegetable kebabs.

Lamb & Rice Stuffed Grape Leaves

Erin McCormick — Wed, 20 Apr 2011 18:43:27 +0000

Lamb & Rice Stuffed Grape Leaves

These traditional Lebanese lamb-and-rice stuffed grape leaves are fragrant with mint, marjoram, cinnamon, cumin and allspice. Serve with lemon wedges and plain yogurt for dipping.

Chickpea & Bulgur Stuffed Grape Leaves

Erin McCormick — Wed, 20 Apr 2011 17:42:19 +0000

Chickpea & Bulgur Stuffed Grape Leaves

Think hummus meets tabbouleh in these vegetarian stuffed grape leaves, bursting with chickpeas, parsley and bulgur tied together with a lemony, garlicky sauce. The grape leaves will seem soft when just finished cooking, but will firm up as they cool. We prefer these at room temperature or cold—perfect for bringing to work for lunch.

Chickpea Burgers

Erin McCormick — Tue, 19 Apr 2011 14:29:02 +0000

Chickpea Burgers

These chickpea burgers are similar to falafel, but with the added whole-grain goodness of brown rice and wheat germ. Serving them on pita breads with thick slices of tomato and a dab of plain yogurt continues the Middle Eastern theme, but if you want to take it even further, drizzle with a little sauce made with minced garlic and tahini thinned with water and lemon juice.

Orange-Tomato Couscous with Chicken

Erin McCormick — Thu, 17 Feb 2011 18:10:52 +0000

Orange-Tomato Couscous with Chicken

This cinnamon- and cumin-spiked couscous with chicken takes its inspiration from Morocco. It’s made mostly with pantry staples—all you have to pick up is some chicken thighs, a bunch of cilantro and an orange. The orange slices become tender after cooking—you can eat them skin and all. For a variation, substitute diced, boneless leg of lamb for the chicken. Serve with steamed green beans or a spinach salad.

Lemon & Oregano Lamb Chops

Erin McCormick — Thu, 16 Dec 2010 19:35:06 +0000

Lemon & Oregano Lamb Chops

Juicy lamb chops take a trip to the Middle East with a quick herb-and-lemon rub and a tangy cucumber-tahini sauce. Serve with couscous or rice pilaf and a green salad.

Preserved Lemons

Erin McCormick — Thu, 16 Dec 2010 18:51:17 +0000

Preserved Lemons

Preserved lemons are essentially briny, tart lemon pickles. They add their own special sunshine to many slow-cooked Mediterranean and Middle Eastern stews, but they can also be used to add punch up your favorite recipes.