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All Middle Eastern

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  • 1 hr, 5 min
    Dairy-Free, Gluten-Free, Healthy, Vegan, Vegetarian
    Perfect for your next weekend cooking project or special occasion side dish, this vibrant, fragrant version of Persian Jeweled Rice Salad features butternut squash, toasted pistachios and almonds, warm spices, and tender dried fruit!
  • Best homemade hummus in a white bowl

    5 min
    Gluten-Free, Healthy, Vegan, Vegetarian
    Love hummus? It's so easy to make your own! Homemade hummus only takes 5 minutes, and it's so much better than store-bought. All you need are a few cans of chickpeas, some tahini, olive oil, some seasonings, and a food processor.
  • Baklava

    1 hr
    Baklava pastry recipe, layers of phyllo dough filled with honey, walnuts and pistachios.
  • Pomegranate Molasses

    1 hr
    It's easy to make Homemade Pomegranate Molasses! An essential ingredient in traditional Middle Eastern cooking.
  • Babaganoush recipe (eggplant dip) overhead shot in a shallow bowl with bread alongside and garnished with chives.

    1 hr, 10 min
    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
    Classic Baba Ganoush is made by roasting eggplants until soft, scooping out the insides, and mashing with tahini, garlic, and spices. Served with pita or cracker, this eggplant dip is a great snack or party appetizer.
  • Spicy Turkey and Zucchini Burger

    50 min
    Gluten-Free, Healthy, Low Carb
    Turkey burger patties with grated zucchini, herbs, cumin, and cayenne, served with lemony sour cream sauce.
  • Lamb Korma

    3 hrs
    Gluten-Free
    Lamb Korma, Afghan style, lamb leg or shoulder slowly cooked in a stew with onions, tomato, spices and yogurt.
  • Couscous with Pistachios and Apricots

    30 min
    Vegan, Vegetarian
    A Moroccan-inspired couscous side with pistachios and dried apricots
  • Mediterranean Chickpea Buddha Bowls

    25 min
    Gluten-Free, Healthy, Vegan, Vegetarian
    Mediterranean chickpea bowls with creamy tahini sauce! Made with spiced chickpeas, spinach, cherry tomatoes, cucumbers, red onions, and brown rice. Great make-ahead meal for lunches or dinners.
  • Tabbouleh

    1 hr, 20 min
    Vegan, Vegetarian
    Fresh and easy tabbouleh parsley and bulgur wheat salad, with fresh parsley, mint, bulgur soaked in stock, tomatoes, olive oil and lemon juice.
  • Cucumber Salad with Tahini Dressing

    20 min
    Gluten-Free, Low Carb, Paleo, Vegan, Vegetarian
    Quick and EASY Cucumber Salad with tahini dressing, lemon, garlic, and herbs!
  • Orange Blossom Carrot Salad

    15 min
    Vegetarian
    Middle Eastern carrot salad! Shredded carrots and golden raisins dressed with honey, lemon and orange blossom water.
  • Greek Chicken Skewers with Flatbread and Yogurt Sauce (Chicken Souvlaki)

    30 min
    Gluten-Free
    Greek Chicken Skewers (a.k.a. Souvlaki!) served with warm flatbread and tangy yogurt sauce. A simple and healthy weeknight meal. Cook on a grill or indoors on the stovetop.
  • Fattoush with summer vegetables and pita chips in a round bowl

    30 min
    Vegetarian
    Middle Eastern Fattoush is a fresh and zesty salad made with crispy pita chips, fresh vegetables, and a tangy dressing. It only takes 30 minutes to make and is perfect for hot summer days.
  • Coriander Chicken Cilantro Chard Stew

    1 hr, 30 min
    Gluten-Free
    Delicious Chicken Stew! Inspired by Middle Eastern flavors with chard, coriander and cilantro.
  • Grilled Chicken with Dukkah

    1 hr, 50 min
    Paleo
    Try this Dukkah-Crusted Grilled Chicken! A new spice blend can really be a game changer when dinner time gets boring. Dukkah is a blend of coriander, cumin, and fennel seeds and nuts, and it pairs beautifully with grilled chicken.
  • Side view of two jars of Soom tahini with a pink linen underneath.

    Tahini isn't just for hummus! Add this creamy, slightly nutty, rich ingredient made from sesame seeds to granola and brownies or make a dressing, marinade, or sauce for roasted vegetables, salad, and grilled meats.
  • White plate with a stack of square cute chewy tahini blondies on it against a bluish grey background. A cup of coffee with a partially eaten blondie is nearby.

    40 min
    Dairy-Free
    If you're a fan of blondies, and you should be, look no further than these chewy, slightly nutty, and utterly indulgent blondies made with tahini. The recipe was created by Adeena Sussman, for her cookbook Sababa.

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