All Middle Eastern

Most recent
  • A jar of Harissa paste on a counter.
    This harissa from New York Shuk is balanced with medium heat, and it's the best we've tried. Stir it into soups, use as a marinade for chicken and fish, dollop it on pizza—it never fails!
  • A casserole dish with six yellow bell peppers to show how to make stuffed peppers.
    1 hr, 10 min
    Healthy
    These stuffed bell peppers are festive, flavorful, and good for you. The filling is a combo of chicken, garlic, onions, and bright, fresh herbs — a riff on Middle Eastern kofta. Pop them into the oven to bake, then serve with a minty yogurt sauce on the side.
  • A dutch oven with vegetarian soup with freekeh along with a ladle and two bowls.
    1 hr, 10 min
    Dairy-Free, Healthy, Vegetarian
    Simple ingredients come together to make a deeply satisfying and nourishing soup. Freekeh, smoked wheat, adds a character and body while vegetables like kohlrabi, carrots, and zucchini boost the nutrition and flavor factor.
  • 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.
  • Planning to cook more Israeli food at home? Then you may want an affordable specialty tool like a falafel mold or a couscous sifter (for authentic homemade couscous) to enhance the cooking experience! Here are 5 tools to consider.
  • Cookbook Author Adeena Sussman in her kitchen chopping vegetables.
    Adeena Sussman has co-authored 11 cookbooks and published her first solo cookbook, the widely celebrated Sababa, in 2019. We sat down with the author to discuss the extraordinary multicultural beauty of Israeli cuisine.
  • 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.
  • Harissa Honey Pargiyot in a white skillet on a wooden cutting board.
    Adeena Sussman—author of "Sababa: Fresh, Sunny Flavors from My Israeli Kitchen"—guides us through the essentials of cooking authentic Israeli food at home.
  • 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.
  • 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.
  • Falafel air fryer recipe
    24 min
    Healthy, Vegetarian
    Falafel made in the air fryer is crunchy on the outside and soft in the middle. Stuff them in a pita packed with veggies and tahini sauce for an easy, quick meal!
  • 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.
  • 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.
  • 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.
  • 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!
  • Couscous with Pistachios and Apricots
    30 min
    Vegan, Vegetarian
    A Moroccan-inspired couscous side with pistachios and dried apricots

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