Prepare to embark on a flavorful journey that will transport your taste buds straight to the heart of the Middle East! Whether you’re craving quick weeknight dinners, festive dishes for special occasions, or just looking to spice up your meal rotation, our roundup of 18 delicious Middle Eastern recipes has something for everyone. Dive in and discover the rich, aromatic world of Middle Eastern cuisine that’s sure to delight your family and friends.
Hummus with Tahini
Zesty and creamy, this hummus with tahini is a breeze to whip up. Perfect for dipping or spreading, it’s a versatile staple.
Ingredients
- 1 can (15 oz) chickpeas, drained but save a splash of the liquid
- A couple of tablespoons of tahini
- A big glug of olive oil
- 1 lemon, juiced
- A small clove of garlic
- A pinch of salt
- A dash of cumin
Instructions
- Rinse the chickpeas under cold water. Tip: Save a splash of the liquid for adjusting consistency later.
- In a food processor, blend the chickpeas, tahini, olive oil, lemon juice, garlic, salt, and cumin until smooth. Tip: Scrape down the sides to ensure everything mixes evenly.
- If the hummus is too thick, add the saved chickpea liquid a teaspoon at a time until desired consistency. Tip: The hummus should be creamy but hold its shape.
- Taste and adjust seasoning if needed. More lemon juice can brighten the flavor.
- Transfer to a bowl, drizzle with olive oil, and sprinkle a bit of cumin on top for garnish.
Yummy and smooth, this hummus has a rich tahini flavor with a hint of lemon. Try it with warm pita or as a veggie dip for a fresh crunch.
Falafel Wrap with Garlic Sauce
Bite into this crispy, flavorful falafel wrap for a quick, satisfying meal. Perfect for lunch or a light dinner, it’s packed with herbs and spices.
Ingredients
- 1 cup dried chickpeas, soaked overnight
- A couple of garlic cloves
- A handful of fresh parsley
- A handful of fresh cilantro
- 1 small onion, roughly chopped
- 1 tsp cumin
- 1 tsp coriander
- A pinch of cayenne pepper
- Salt, to your liking
- A splash of olive oil for frying
- 4 large flour tortillas
- A dollop of garlic sauce
- A handful of lettuce, shredded
- A couple of tomato slices
Instructions
- Drain the soaked chickpeas and pat them dry.
- In a food processor, blend chickpeas, garlic, parsley, cilantro, onion, cumin, coriander, cayenne, and salt until coarse.
- Shape the mixture into small balls, about 1.5 inches in diameter.
- Heat olive oil in a pan over medium heat (350°F). Fry falafel until golden brown, about 3-4 minutes per side.
- Warm the tortillas in a dry pan for about 30 seconds each side.
- Spread a dollop of garlic sauce on each tortilla.
- Layer lettuce, tomato slices, and falafel on the tortillas.
- Roll the tortillas tightly, tucking in the sides as you go.
You’ll love the crunch of the falafel against the soft tortilla. Try adding pickled vegetables for an extra tangy kick.
Shawarma Spiced Chicken
Now, let’s dive into making Shawarma Spiced Chicken, a dish that’s as flavorful as it is easy to whip up. Perfect for a weeknight dinner that doesn’t skimp on taste.
Ingredients
– 2 lbs chicken thighs, boneless and skinless
– A couple of tablespoons of olive oil
– 2 teaspoons of garlic powder
– 2 teaspoons of paprika
– 1 teaspoon of cumin
– A splash of lemon juice
– Salt, just enough to season
Instructions
1. Preheat your oven to 375°F. This ensures even cooking.
2. In a bowl, mix the chicken thighs with olive oil, garlic powder, paprika, cumin, lemon juice, and salt. Tip: Let the chicken marinate for at least 30 minutes for deeper flavor.
3. Arrange the chicken on a baking sheet in a single layer. Tip: Use parchment paper for easy cleanup.
4. Bake for 25-30 minutes, or until the chicken reaches an internal temperature of 165°F. Tip: Flip the chicken halfway through for even browning.
5. Let the chicken rest for 5 minutes before slicing. This keeps it juicy.
Kick back and enjoy the tender, spiced chicken. Serve it wrapped in warm pita with a dollop of garlic sauce or atop a crisp salad for a lighter option.
Baba Ganoush with Pomegranate
Nothing beats the smoky depth of baba ganoush paired with the sweet crunch of pomegranate seeds. This version is creamy, tangy, and just a little bit sweet.
Ingredients
- 2 medium eggplants
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 2 garlic cloves, minced
- A pinch of salt
- A handful of pomegranate seeds
- A sprinkle of chopped parsley
Instructions
- Preheat your oven to 400°F. Prick the eggplants all over with a fork to prevent them from bursting.
- Place the eggplants on a baking sheet and roast for about 45 minutes, until the skin is charred and the inside is soft.
- Let the eggplants cool for 10 minutes, then peel off the skin. Tip: The skin should come off easily if they’re properly roasted.
- In a bowl, mash the eggplant flesh with a fork. Add olive oil, lemon juice, minced garlic, and salt. Mix well. Tip: For a smoother texture, blend the mixture in a food processor.
- Transfer the baba ganoush to a serving dish. Top with pomegranate seeds and chopped parsley. Tip: Let it sit for 30 minutes before serving to enhance the flavors.
Serve this baba ganoush with warm pita bread or as a dip for fresh veggies. The smoky eggplant and sweet pomegranate create a perfect balance of flavors.
Lamb Kofta with Yogurt Sauce
Here’s a dish that’s as flavorful as it is simple to make. Lamb kofta with yogurt sauce brings together juicy, spiced meatballs with a cool, tangy dip.
Ingredients
- 1 lb ground lamb
- 1 small onion, finely chopped
- 2 garlic cloves, minced
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1/2 tsp cayenne pepper
- Salt, a good pinch
- A handful of fresh parsley, chopped
- 1 cup plain yogurt
- A squeeze of lemon juice
- A drizzle of olive oil
Instructions
- Preheat your oven to 375°F and line a baking sheet with parchment paper.
- In a bowl, mix the ground lamb, onion, garlic, cumin, coriander, cayenne, salt, and parsley until well combined. Tip: For even cooking, make sure your lamb isn’t too cold when mixing.
- Shape the mixture into small, even-sized balls and place them on the prepared baking sheet. Tip: Wet your hands slightly to prevent sticking.
- Bake for 20-25 minutes, or until the koftas are browned and cooked through. Tip: Don’t overcrowd the pan to ensure they brown nicely.
- While the koftas bake, stir together the yogurt, lemon juice, and a pinch of salt in a small bowl for the sauce.
- Drizzle the koftas with olive oil before serving with the yogurt sauce on the side.
Perfectly spiced and juicy, these koftas pair wonderfully with the creamy yogurt sauce. Try serving them over a bed of greens or with warm pita for a complete meal.
Tabouleh Salad with Quinoa
Ready to shake up your salad game? This Tabouleh Salad with Quinoa is a refreshing twist on the classic, packed with protein and flavor. Perfect for meal prep or a quick lunch.
Ingredients
– 1 cup quinoa, rinsed
– 2 cups water
– A big handful of parsley, finely chopped
– A couple of mint leaves, chopped
– 1 cucumber, diced small
– A handful of cherry tomatoes, quartered
– A splash of olive oil
– A squeeze of lemon juice
– A pinch of salt
Instructions
1. Rinse the quinoa under cold water until the water runs clear.
2. In a medium pot, combine quinoa and water. Bring to a boil over high heat.
3. Once boiling, reduce heat to low, cover, and simmer for 15 minutes. Tip: Don’t peek! Letting steam escape can make quinoa soggy.
4. After 15 minutes, remove from heat and let sit, covered, for 5 minutes. Then fluff with a fork.
5. While quinoa cools, chop parsley, mint, cucumber, and tomatoes. Tip: The finer the chop, the better the texture.
6. In a large bowl, mix cooled quinoa with chopped veggies.
7. Drizzle with olive oil and lemon juice. Add a pinch of salt. Tip: Start with a little; you can always add more.
8. Toss everything together until well combined.
Crisp cucumbers and juicy tomatoes add a fresh crunch, while quinoa makes it hearty. Serve it stuffed in a pita for a fun twist.
Stuffed Grape Leaves
Ever tried making stuffed grape leaves at home? It’s easier than you think and packs a flavorful punch.
Ingredients
- A jar of grape leaves, about 30 leaves
- 1 cup of uncooked white rice
- 1/2 lb of ground lamb
- A small onion, finely chopped
- A couple of tablespoons of olive oil
- A splash of lemon juice
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- A pinch of allspice
- 2 cups of water
Instructions
- Rinse the grape leaves under cold water and pat dry.
- In a bowl, mix the rice, ground lamb, chopped onion, olive oil, lemon juice, salt, pepper, and allspice.
- Place a grape leaf flat, shiny side down. Add a teaspoon of the mixture near the stem.
- Fold the sides over the filling, then roll tightly from the stem end. Repeat with all leaves.
- Layer the rolls in a pot, seam side down, packing them snugly.
- Pour water over the rolls until just covered. Place a plate on top to keep them submerged.
- Bring to a boil, then simmer on low for 45 minutes. Tip: Keep the heat low to prevent bursting.
- Let them cool in the pot for 10 minutes before serving. Tip: They firm up as they cool.
- Serve with extra lemon juice if you like it tangy. Tip: A dollop of yogurt balances the flavors.
Vibrant and tender, these stuffed grape leaves offer a delightful contrast of textures. Try them chilled for a refreshing summer appetizer.
Middle Eastern Lentil Soup
Just when you need a hearty, comforting bowl, this Middle Eastern Lentil Soup hits the spot. It’s simple, flavorful, and packed with goodness.
Ingredients
- 1 cup of dried brown lentils, rinsed
- 1 large onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 3 garlic cloves, minced
- A splash of olive oil
- 1 tsp of ground cumin
- 1/2 tsp of turmeric
- A couple of bay leaves
- 6 cups of vegetable broth
- Salt and pepper, to your liking
- A squeeze of lemon juice
Instructions
- Heat a splash of olive oil in a large pot over medium heat.
- Add the diced onion, chopped carrots, and celery. Cook until soft, about 5 minutes.
- Stir in the minced garlic, cumin, and turmeric. Cook for another minute until fragrant.
- Add the rinsed lentils, bay leaves, and vegetable broth. Bring to a boil.
- Reduce heat to low, cover, and simmer for 25 minutes, or until lentils are tender.
- Remove the bay leaves. Season with salt and pepper. Tip: Taste as you go to adjust seasoning.
- Blend half the soup for a creamier texture, if desired. Tip: Use an immersion blender for ease.
- Finish with a squeeze of lemon juice before serving. Tip: The lemon brightens all the flavors.
Expect a soup that’s both hearty and light, with a beautiful depth of flavor from the spices. Serve with a dollop of yogurt and a sprinkle of fresh herbs for an extra touch.
Chicken Shawarma Platter
Just imagine tearing into a juicy, spiced chicken shawarma platter after a long day. This dish brings the vibrant flavors of the Middle East right to your kitchen with minimal fuss.
Ingredients
- 2 lbs chicken thighs, sliced thin
- A couple of tbsp olive oil
- A splash of lemon juice
- 2 tsp garlic powder
- 2 tsp cumin
- 1 tsp paprika
- 1 tsp turmeric
- Salt, just enough to season
- A handful of fresh parsley, chopped
- 4 pita breads
- A dollop of tahini sauce
Instructions
- Preheat your oven to 425°F. Tip: A hot oven ensures crispy edges.
- In a bowl, mix chicken with olive oil, lemon juice, garlic powder, cumin, paprika, turmeric, and salt. Tip: Let it marinate for 30 minutes for deeper flavor.
- Spread chicken on a baking sheet in a single layer. Bake for 25 minutes, flipping halfway. Tip: Don’t overcrowd to get even cooking.
- Warm pita bread in the oven for the last 5 minutes of cooking.
- Garnish chicken with parsley and serve with pita and tahini sauce.
Amazingly tender with a crispy exterior, this shawarma pairs perfectly with a cool tahini drizzle. Try wrapping it all in pita for a handheld feast.
Beef Kebab with Grilled Vegetables
Whip up a quick, flavorful dinner with this beef kebab and grilled veggies combo that’s perfect for any night of the week.
Ingredients
- 1.5 lbs beef sirloin, cut into 1-inch cubes
- A couple of bell peppers, any color, sliced into chunks
- 1 large red onion, cut into wedges
- A splash of olive oil
- 2 tbsp soy sauce
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper, just a pinch
Instructions
- Preheat your grill to medium-high, about 400°F.
- Thread the beef cubes onto skewers, alternating with bell peppers and onion wedges.
- In a small bowl, mix olive oil, soy sauce, smoked paprika, garlic powder, salt, and pepper. Brush this mix over the skewers. Tip: Let them marinate for 10 minutes for extra flavor.
- Place the skewers on the grill. Cook for 4 minutes on one side, then flip. Tip: Don’t overcrowd the grill to ensure even cooking.
- Grill for another 4 minutes or until the beef reaches your desired doneness. Tip: Use a meat thermometer for medium-rare (145°F), medium (160°F), or well-done (170°F).
- Remove from grill and let rest for 3 minutes before serving.
Here’s the deal: the beef is juicy, the veggies have a slight char, and the smoky paprika ties it all together. Serve over a bed of rice or with a side of tzatziki for a refreshing contrast.
Fattoush Salad with Pita Chips
Just like that, summer cravings hit, and nothing beats a crunchy, refreshing Fattoush Salad with homemade Pita Chips. It’s the perfect mix of crisp veggies and toasty bread, dressed in a zesty lemon vinaigrette.
Ingredients
- 2 cups of chopped romaine lettuce
- 1 cup of diced cucumber
- 1 cup of cherry tomatoes, halved
- 1/2 cup of sliced radishes
- 1/4 cup of chopped parsley
- 2 pita breads, torn into bite-sized pieces
- 3 tbsp of olive oil
- 1 tbsp of sumac
- 1/2 tsp of salt
- A splash of lemon juice
- A couple of mint leaves for garnish
Instructions
- Preheat your oven to 350°F.
- Toss the pita pieces with 1 tbsp of olive oil and a pinch of salt. Spread them on a baking sheet.
- Bake for 10 minutes, or until golden and crispy. Tip: Keep an eye on them to prevent burning.
- In a large bowl, combine romaine, cucumber, tomatoes, radishes, and parsley.
- In a small bowl, whisk together the remaining olive oil, lemon juice, sumac, and salt. Tip: Adjust the lemon to your liking for extra zing.
- Pour the dressing over the salad and toss well. Tip: Add the dressing just before serving to keep everything crisp.
- Top with the baked pita chips and garnish with mint leaves.
Out of the oven, the pita chips add a delightful crunch against the fresh veggies. The sumac gives a tangy kick, making every bite irresistible. Serve it immediately for the best texture, or pack it for a picnic—just keep the chips separate until you’re ready to eat.
Eggplant Moussaka
Fancy a hearty, layered dish that’s packed with flavor? Eggplant Moussaka is your go-to, blending tender eggplant, spiced meat, and creamy béchamel.
Ingredients
- 2 large eggplants, sliced into 1/2-inch rounds
- A splash of olive oil
- 1 lb ground lamb
- A couple of cloves of garlic, minced
- 1 tsp ground cinnamon
- 1 tsp dried oregano
- A pinch of salt and pepper
- 1 can (14.5 oz) crushed tomatoes
- 2 tbsp tomato paste
- 1/2 cup grated Parmesan
- 2 cups whole milk
- 4 tbsp unsalted butter
- 1/4 cup all-purpose flour
- A dash of nutmeg
Instructions
- Preheat your oven to 375°F. Brush eggplant slices with olive oil on both sides.
- Arrange eggplant on a baking sheet. Roast for 25 minutes until golden, flipping halfway. Tip: Salting eggplant before roasting draws out moisture for a firmer texture.
- While eggplant roasts, brown lamb in a skillet over medium heat, breaking it apart. Add garlic, cinnamon, oregano, salt, and pepper. Cook for 2 minutes until fragrant.
- Stir in crushed tomatoes and tomato paste. Simmer for 10 minutes until thickened. Tip: A splash of red wine adds depth to the sauce.
- For béchamel, melt butter in a saucepan over medium heat. Whisk in flour, cooking for 1 minute. Gradually add milk, whisking constantly until smooth. Simmer for 5 minutes until thickened. Stir in nutmeg and half the Parmesan.
- Layer half the eggplant in a baking dish. Top with lamb mixture, then remaining eggplant. Pour béchamel over, sprinkling remaining Parmesan on top.
- Bake at 375°F for 35 minutes until bubbly and golden. Tip: Let it rest for 10 minutes before slicing for cleaner cuts.
Velvety béchamel contrasts with the spiced lamb and tender eggplant. Serve with a crisp salad to cut through the richness.
Spicy Harissa Potatoes
Perfect for spicing up your side dish game, these Spicy Harissa Potatoes pack a punch with minimal effort.
Ingredients
- 2 lbs of baby potatoes, halved
- 2 tbsp of harissa paste
- A splash of olive oil
- A couple of garlic cloves, minced
- 1 tsp of salt
- A pinch of smoked paprika
Instructions
- Preheat your oven to 400°F. This ensures even cooking and a crispy exterior.
- Toss the halved baby potatoes with olive oil, harissa paste, minced garlic, salt, and smoked paprika in a large bowl. Coat them evenly for maximum flavor.
- Spread the potatoes in a single layer on a baking sheet. Crowding can lead to steaming instead of roasting.
- Roast for 25-30 minutes, flipping halfway through, until they’re golden and crispy on the edges.
- Let them rest for 5 minutes before serving. This step allows the flavors to meld together beautifully.
Golden and crispy on the outside, tender on the inside, these potatoes are a fiery delight. Serve them alongside a cool yogurt dip to balance the heat.
Persian Jeweled Rice
Persian Jeweled Rice is a vibrant, flavorful dish that turns any meal into a celebration. Packed with nuts, fruits, and spices, it’s as beautiful as it is delicious.
Ingredients
- 2 cups basmati rice
- A pinch of saffron threads
- 1/4 cup hot water
- A couple of tablespoons olive oil
- 1 large onion, thinly sliced
- A handful of slivered almonds
- A handful of pistachios
- A handful of dried barberries (or cranberries)
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground cardamom
- A splash of orange blossom water
- Salt to taste
Instructions
- Rinse the basmati rice under cold water until the water runs clear. Soak for 30 minutes, then drain.
- Dissolve the saffron threads in 1/4 cup hot water. Set aside for at least 10 minutes.
- Heat olive oil in a large pot over medium heat. Add the onion and cook until golden, about 10 minutes.
- Add the almonds and pistachios to the pot. Toast for 2 minutes, stirring constantly.
- Stir in the barberries, cinnamon, and cardamom. Cook for another minute.
- Add the drained rice to the pot. Pour in the saffron water and orange blossom water. Season with salt.
- Add enough water to cover the rice by about 1 inch. Bring to a boil, then reduce heat to low. Cover and simmer for 20 minutes.
- Remove from heat. Let the rice sit, covered, for 5 minutes. Then fluff with a fork.
Outstanding in both appearance and taste, this rice is a feast for the senses. Serve it as a centerpiece dish, garnished with extra nuts and fruits for added crunch and sweetness.
Lamb and Apricot Tagine
Warm up your kitchen with this Lamb and Apricot Tagine, a dish that balances sweet and savory in every bite. Perfect for a cozy dinner, it’s as simple as it is flavorful.
Ingredients
- 2 lbs lamb shoulder, cut into chunks
- a splash of olive oil
- 1 large onion, diced
- 3 garlic cloves, minced
- a couple of carrots, sliced
- 1 cup dried apricots
- 2 cups chicken stock
- 1 tbsp honey
- 1 tsp ground cinnamon
- 1 tsp ground cumin
- a pinch of salt and pepper
Instructions
- Heat a splash of olive oil in a tagine or heavy pot over medium heat.
- Add the lamb chunks, browning them on all sides for about 5 minutes. Tip: Don’t crowd the pot to ensure a good sear.
- Throw in the diced onion and minced garlic, sautéing until soft, about 3 minutes.
- Toss in the sliced carrots, dried apricots, chicken stock, honey, cinnamon, cumin, salt, and pepper. Stir well.
- Bring to a boil, then reduce heat to low. Cover and simmer for 1.5 hours, until the lamb is tender. Tip: Check occasionally to add more stock if needed.
- Remove the lid in the last 10 minutes to thicken the sauce. Tip: The tagine is ready when the lamb falls apart easily.
Comforting and rich, this tagine pairs beautifully with couscous or crusty bread. The apricots add a sweet contrast to the savory lamb, making every spoonful a delight.
Pita Bread with Za’atar
Vibrant and versatile, this Pita Bread with Za’atar is a must-try for anyone looking to spice up their bread game. It’s simple, flavorful, and perfect for any meal.
Ingredients
- 2 cups of all-purpose flour
- 1 tsp of salt
- 1 tbsp of sugar
- 1 packet of active dry yeast
- A splash of warm water (about 1 cup)
- 2 tbsp of olive oil
- A couple of tbsp of za’atar seasoning
Instructions
- In a large bowl, mix the flour, salt, and sugar.
- Dissolve the yeast in warm water and let it sit for 5 minutes until frothy.
- Add the yeast mixture and olive oil to the dry ingredients. Mix until a dough forms.
- Knead the dough on a floured surface for about 10 minutes until smooth and elastic.
- Place the dough in a greased bowl, cover, and let it rise in a warm place for 1 hour or until doubled in size.
- Preheat your oven to 475°F and place a baking sheet inside to heat up.
- Divide the dough into 8 pieces and roll each into a thin circle.
- Sprinkle za’atar generously over each pita.
- Bake on the hot baking sheet for 5-7 minutes until puffed and golden.
- Tip: For extra flavor, brush the pitas with olive oil before adding za’atar.
- Tip: Ensure your oven is fully preheated to get that perfect puff.
- Tip: Let the pitas cool slightly before serving to avoid burning your mouth.
Mouthwatering and aromatic, these pitas have a soft interior with a slightly crispy exterior. Serve them warm with a side of hummus or tzatziki for dipping, or use them as a base for your favorite sandwiches.
Rose Water and Pistachio Baklava
Mouthwatering and fragrant, this Rose Water and Pistachio Baklava combines crunchy layers with a sweet, floral finish. Perfect for those who love a dessert that’s both rich and refreshing.
Ingredients
- 1 package of phyllo dough, thawed
- 2 cups of shelled pistachios, finely chopped
- 1 cup of unsalted butter, melted
- 1/2 cup of sugar
- 1/4 cup of rose water
- 1/2 cup of honey
- A pinch of salt
Instructions
- Preheat your oven to 350°F. Butter a 9×13 inch baking dish lightly.
- Layer 10 sheets of phyllo dough in the dish, brushing each with melted butter. Tip: Keep unused phyllo covered with a damp towel to prevent drying.
- Sprinkle a generous layer of chopped pistachios over the phyllo.
- Add 5 more phyllo sheets, buttering each. Repeat the pistachio layer.
- Top with remaining phyllo sheets, buttering each. Tip: Use a sharp knife to score the baklava into diamonds or squares before baking for easy cutting later.
- Bake for 30-35 minutes until golden and crisp.
- While baking, combine sugar, rose water, honey, and salt in a saucepan. Simmer for 10 minutes until slightly thickened. Tip: Stir occasionally to prevent burning.
- Pour the syrup over the hot baklava immediately after removing from the oven. Let it soak for at least 4 hours.
Not overly sweet, the baklava offers a perfect balance with the nutty pistachios and aromatic rose water. Serve with a dollop of vanilla ice cream for an extra indulgent treat.
Cardamom Coffee with Dates
Every morning deserves a kickstart, and this cardamom coffee with dates is your ticket. It’s rich, aromatic, and just sweet enough.
Ingredients
- 2 cups of strong brewed coffee
- A splash of whole milk
- 2 dates, pitted and chopped
- 1/2 tsp ground cardamom
- A pinch of salt
Instructions
- Brew 2 cups of strong coffee using your preferred method. Tip: A French press enhances the coffee’s richness.
- While the coffee brews, chop the dates into small pieces.
- In a small saucepan, combine the chopped dates, a splash of milk, ground cardamom, and a pinch of salt. Heat over medium until the dates soften, about 3 minutes. Tip: Stir constantly to prevent sticking.
- Pour the brewed coffee into the saucepan with the date mixture. Stir well to combine.
- Simmer the mixture on low heat for 2 minutes, allowing the flavors to meld. Tip: Don’t let it boil to preserve the coffee’s aroma.
- Strain the coffee into two mugs to remove the date pieces, or leave them in for extra texture.
Makes for a velvety sip with a hint of spice and natural sweetness. Try serving it with a cinnamon stick stirrer for an extra aromatic touch.
Conclusion
Whether you’re hosting a feast or simply spicing up your weeknight dinners, these 18 Delicious Middle Eastern Recipes offer something for every occasion. Dive into the rich flavors and share your culinary adventures with us—comment below with your favorites and don’t forget to pin this article on Pinterest for your next cooking inspiration!
