From layered Palestinian maqluba to Iraqi oven-baked fish, this collection brings together dishes from different parts of the Middle East without reducing them to a single flavour. Choose a stew or rice dish as your main, or serve roasted vegetables and green beans with a fresh sauce. Slowly cooked onions, warming spices, lemon and crunchy nuts give each dish its own character.
66 recipesBrowse the recipes
Side dishA smooth red lentil cream makes a soft base for sweet roasted carrots, warm chili oil and crispy pita. Serve in small bowls as a starter or as part of a mezze spread.
Main courseRipe tomatoes, onion and olive oil come together in a rich sauce where the rice cooks gently. Golden-brown vermicelli adds a lightly nutty flavor, while yogurt and parsley bring freshness to the plate.
Side dishBrown lentils and chard make a hearty, simple side dish with tender leaves, earthy flavors and a bright touch of lemon. Serve warm with grilled vegetables, meat or flatbread.
Side dishBalila is a simple mezze of warm, tender chickpeas in a fragrant lemon-and-cumin dressing. Parsley and flatbread make it a fresh, savoury side dish that goes well with other small plates.
Side dishThis Syrian lentil kibbeh gets its texture from fine bulgur, with fried onion, cumin and lemon bringing savory, fresh flavors. Shape the mixture into small oval portions and serve at room temperature as mezze or a side dish.
Main courseCrispy, warmly spiced roasted lentils and tender aubergine come together with cool lemon yogurt and juicy pomegranate seeds. Warm flatbread makes it a complete meal.
Side dishGolden-brown chickpeas and artichoke hearts get a fresh lift from lemon and parsley. A handful of coarsely toasted breadcrumbs adds a crunchy contrast.
DessertThis silky milk pudding is brightened with briefly stewed apricot, lemon and crunchy pistachio. Rosewater adds a light floral fragrance; a little goes a long way.
DessertThis icy Persian faloodeh combines fine rice noodles with a floral rosewater syrup. Lime juice adds a bright tang, while pistachio brings a gentle crunch.
LunchThis Levantine flatbread gets a fragrant layer of za’atar and olive oil before baking. Serve the warm, lightly crisp wedges with cool labneh, ripe tomato and crunchy cucumber.
Side dishThis Iranian yogurt dip combines cool, thick yogurt with crunchy cucumber, mint and dill. Walnuts add bite; raisins bring a little sweetness. Serve as a starter with flatbread and raw vegetables.
LunchSpiced, crumbly lamb on warm flatbread, with juicy tomato, parsley, red onion and tangy sumac yogurt. Set the toppings out separately so everyone can build their own flatbread.
LunchGolden-brown cauliflower with cumin and paprika, crispy chickpeas and a fresh lemon yogurt sauce, all tucked into a soft roll with lettuce and quick-pickled red onion.
LunchCrispy fried white fish, crunchy cabbage and a spoonful of fruity amba turn warm flatbread into a hearty lunch with bright acidity and plenty of texture.
LunchGolden-browned halloumi, juicy nectarine and fresh mint make this lunch wrap savory, fruity and lightly tart all at once. Pickled red onion and toasted sunflower seeds add extra zing and crunch.
LunchCrisp roasted chickpeas, tangy pickled red cabbage and a creamy parsley sauce fill warm pitas. Set everything on the table and let everyone build their own sandwich.
LunchGolden-brown roasted eggplant and warm chickpeas make this salad hearty enough for lunch. Cucumber, parsley and pomegranate seeds add freshness; tahini-lemon dressing and crisp pita bring creaminess and crunch.
Side dishTender fava beans, crisp cucumber, and smoky scallions come together in a fresh yogurt dressing with lemon. Mint and toasted pine nuts finish this salad without hiding the beans.
Main courseTender Swiss chard rolls filled with spiced bulgur and chickpeas simmer in tomato broth. A fresh tahini-lemon sauce and pomegranate make the dish creamy, tangy and juicy all at once.
Side dishCrispy-edged potatoes, creamy green tahini and thin, golden-fried onion rings: this side dish brings together mellow, earthy flavours with fresh lemon and sumac.
Main courseGolden-browned rice makes a hearty base for juicy meatballs in tomato sauce with cumin and smoked paprika. Lemon yogurt and parsley add freshness; the sauce softens some of the rice, while the edges stay crisp.
Main courseCrispy-fried rice is the base for warm green lentils, spiced cauliflower and crunchy chickpeas. A fresh tahini sauce and pomegranate seeds bring everything into balance.
Main courseGolden-brown potatoes and cauliflower make a hearty base for this oven-baked dish. Chickpeas make it extra filling, while lemon-tahini sauce, parsley and pomegranate bring creaminess, freshness and a juicy, crunchy contrast.
Main courseRoast cauliflower florets with cumin until golden brown, then serve them with tender bulgur, fresh herbs and pomegranate. A thin tahini dressing and pistachios make the dish creamy, tangy and crunchy all at once.
‘Middle Eastern’ is a broad umbrella term, not a uniform cuisine. That’s why this collection includes dishes with clear, distinct origins alongside recipes inspired by Middle Eastern cooking. Palestinian maqluba layers chicken, aubergine, cauliflower and rice in one pan; after resting, you turn it out onto a platter. Musakhan tops flatbread with roasted chicken and slowly cooked onions with sumac. The Iraqi masgouf here is cooked in the oven and then briefly grilled: a practical oven preparation of a dish associated with grilled fish. Fesenjan comes from northern Iran and is built around walnuts and pomegranate molasses. These differences are worth preserving.
The cooking method matters just as much as the spices here. For mujaddara and musakhan, cook the onions slowly until they’re soft and a deep golden brown; rushing them means less sweetness and less colour. In fesenjan, ground walnuts simmer until they form a rich sauce, while pomegranate molasses adds a pronounced tang. With maqluba, the order matters: the layers cook together and should be left undisturbed while cooking. The vegetable sides take a different approach. Roasted courgette develops browned cut surfaces, then lemony tahini refreshes its rich, earthy flavour. Pomegranate seeds and toasted seeds add juicy and crunchy contrasts.
For a complete meal, pair a main dish with a fresh side. Serve maqluba with the cucumber and tomato salad and yoghurt that go with it, or serve fesenjan with rice and put green beans with garlic yoghurt and sumac onions on the table alongside. Roasted beetroot with labneh and mint goes well alongside other dishes; if it’s more convenient, you can use thick Greek yoghurt in place of labneh. Green or brown lentils both work in mujaddara, but keep them firm when par-cooking so they don’t fall apart. Flatbread is handy with shakshuka and musakhan. Add lemon, herbs or sauce just before serving so the fresh flavours and crunchy elements remain distinct.