A Mediterranean alternative to beef stuffed cabbage rolls. Simmer the vegetarian stuffed leaves in tomato sauce with basil and cinnamon and you're ready to...
Method: stovetop, oven
Time: 1-2 hours
Recipes from the Middle East
Middle eastern recipes like kibbee, stuffed grape leaves, and arabic coffee
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Middle Eastern Vegetarian Stuffed Cabbage
Arabic Coffee
The trick to a good cup of Arabic coffee is half ingredients and half technique. Fresh coffee strained and poured onto fresh ground cardamom makes a fragrant cup of Joe.
Method: stovetop
Time: under 30 minutes
Afghan Pumpkin (Kadu Bouranee)
Made with pumpkin or squash, corn oil, garlic, water, salt, sugar, tomato sauce, ginger root, ground coriander seeds, black pepper
Method: stovetop
Time: 30-60 minutes
Middle Eastern-Style Figs in Syrup
These Middle Eastern dessert figs are absolutely delightful. Stuffed with walnuts and topped with a sweet blend of vanilla, yogurt, and lemon syrup.
Method: stovetop
Time: 1-2 hours
Baharat (Saudi Mixed Spices)
Baharat is a traditional blend of spices used in Saudi Arabian cuisine. Baharat can be used to flavor both savory and sweet dishes.
Time: under 30 minutes
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Lamb with Eggplant
Made with tomatoes, dried oregano, eggplants, olive oil, leg of lamb, onion, garlic, parsley, bay leaf, salt and pepper
Method: oven, stovetop
Time: 2-5 hours
Chai Kurdi (Kurdish Tea)
Made with India tea leaves, cinnamon stick, sugar cubes, water
Time: under 30 minutes
Lebanese Rice Pudding
Made with cinnamon, orange blossom flavoring, short grain white rice, sugar, egg yolk, cornstarch, milk
Method: stovetop
Time: 1-2 hours
Lebanese Eggplant Casserole
Made with water, tomato sauce, eggplant, olive oil, onion, ground lean beef or lamb, pignoli nuts, cinnamon, garlic, salt and pepper
Method: stovetop, oven
Time: 30-60 minutes
Homestyle Naan
Made with yeast, salt, water, plain whole-milk yogurt, whole wheat flour, safflower or corn oil, sesame seeds
Method: oven
Time: 2-5 hours
Lebanese Mashed Potatoes
Made with dried spearmint, potatoes, olive oil, lemon juice, garlic, salt
Method: stovetop
Time: under 30 minutes
Middle Eastern Potato Salad
Easy to make, this potato salad uses boiled potatoes, herbs, and a tangy lemon dressing for a flavor that's uniquely Middle Eastern.
Time: 1-2 hours
Anoushabour (Christmas Pudding)
Made with almonds or hazelnuts, pearl barley, sugar, raisins, water, ground cinnamon
Method: stovetop
Time: 2-5 hours
Koosa (Stuffed Squash)
Made with water, salt, ground lamb, allspice, zucchini, rice, tomato sauce, tomatoes, cinnamon, pepper
Method: stovetop
Time: 30-60 minutes
Baked Kibbee
Made with black pepper, ground beef or lamb, bulgar, pine nuts or walnuts, onion, dried parsley, water, peanut oil, dried mint, ground allspice
Method: oven
Time: 30-60 minutes
Daoud Basha (Lebanon)
Made with water, ground dried mint, ground cinnamon, lean meat, onion, onions, shortening or butter, salt, ground allspice, pomegranate thickened juice
Method: stovetop
Time: 30-60 minutes
Ajil-e Moshkel Gosha
Made with roasted chickpeas, raw almonds, pistachio nuts, hazelnuts, walnuts, raisins, dried apricots, dried peaches
Time: under 30 minutes
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
The name, vodka, comes from the Russian phrase zhiznennaia voda, or "water of life". It can be made from everything from potatoes to beets. It's considered to be fairly flavorless which makes it a great liquor for mixed drinks.
Keeping a can of frozen orange juice concentrate in the freezer means you can make more than just orange juice. Try it in a variety of orange-flavored recipes.