Have you ever wondered what Middle Eastern food consists of? Middle Eastern cuisine is one of the best in the world. The region extends from Egypt to Iran to Turkey. Many popular Middle Eastern foods are made with chickpeas, pita bread, and rice. Distinctive Middle Eastern spices include cumin, garlic, and paprika. Those spices give Middle Eastern food its robust and savory taste. I’ve listed some of the most popular Middle Eastern foods below and broken down the ingredients for each.
1. Falafel
Falafel balls are deep-fried morsels from the Middle East. Falafel is a staple of Egyptian and Middle Eastern cuisine and can be found in versions in street markets throughout the Eastern Mediterranean. Although it is a simple recipe, falafel can include chickpeas, beans, peas, cumin, onion, parsley. I make falafel at home, but falafel is easy to find in restaurants. If you’ve never had falafel, try them served with pita bread at a restaurant that serves Mediterranean dishes or Egyptian food.
Get the recipe here: https://simmerandsage.com/easy-homemade-falafel-recipe-with-canned-chickpeas/
2. Hummus
Hummus is one of the most popular Middle Eastern foods that has taken the US by storm. It’s a chickpea dip, and although you’ll find versions at your local supermarket, the original recipe is a basic, pared-down affair. It’s made with chickpeas, tahini, olive oil, and spices. I love to add roasted garlic and lemon juice for more layered flavour. It’s an easy dip to make in a food processor and serves well alongside pita bread or cut-up vegetables.
Get the recipe here: https://simmerandsage.com/easy-homemade-lemon-hummus-with-tahini/
3. Shakshuka
Shakshuka is a tomato-based dish that’s native to Egypt, although Tel Aviv is considered a popular place for the authentic article. Traditionally a breakfast dish, shakshuka is also prepared for dinner. It’s a one-pot meal because all ingredients are cooked together, then eggs are poached on top. Look for dishes containing eggs, onion, crushed tomatoes, paprika, red pepper, garlic, and cumin. The dish is commonly cooked and served in the same metal pot.
Shakshuka
Ingredients
Method
- Cook the vegetables: Heat 2 tablespoons olive oil. Cook 1 diced onion and 1 diced bell pepper for 5 minutes.
- Add the garlic: Stir in 3 minced garlic cloves and cook for 30 seconds.
- Make the sauce: Add 28 oz crushed tomatoes, 1 teaspoon cumin, 1 teaspoon paprika, 1/4 teaspoon cayenne, 1 teaspoon salt, and 1/4 teaspoon black pepper.
- Simmer: Cook the tomato sauce for 10 to 15 minutes, until slightly thickened.
- Add the eggs: Make 6 wells in the sauce and crack 1 egg into each.
- Cook: Cover and cook for 5 to 8 minutes, until the egg whites are set.
- Finish: Top with 1/2 cup feta and 1/4 cup parsley. Serve hot.
4. Pita
Pita bread is a yeast-leavened bread that is an integral part of many Middle Eastern dishes. Pita is baked at high temperatures, making the dough puff up and create a pocket inside. This makes it ideal for dips like hummus or foods like falafel. With only four ingredients, water, flour, yeast, and salt, pita is fairly easy to make at home. One of my favorite foods is pita stuffed with hummus and falafel, with tabouleh on the side.
Get the recipe here: https://simmerandsage.com/pocketless-pita-recipe/
5. Baba Ghanouj
Baba ghanouj is a popular appetizer throughout the Middle East. Although it looks similar to hummus, baba ghanouj is a puree made from eggplant, not chickpeas. The chef starts by roasting eggplants until soft, then removes the skins and purees the insides until smooth. The eggplant is combined with lemon juice, olive oil, tahini, and garlic. The result is a creamy, slightly nutty puree. Baba ghanouj is often served with pita bread before a meal.
Baba Ghanouj
Ingredients
Method
- Roast the eggplants: Heat the oven to 450°F. Roast 2 eggplants for 35 to 45 minutes, until collapsed and very soft.
- Cool: Let the 2 eggplants cool for 10 minutes. Peel and discard the skins.
- Drain: Place the eggplant flesh in a strainer for 10 minutes to remove excess liquid.
- Mix: Mash the eggplant with 1/4 cup tahini, 3 tablespoons lemon juice, 2 minced garlic cloves, 1/2 teaspoon salt, and 1/4 teaspoon cumin.
- Add the oil: Stir in 2 tablespoons olive oil until creamy.
- Finish: Top with 2 tablespoons parsley and 1/2 teaspoon smoked paprika.
6. Turkish Coffee
Personally, I like to prepare Turkish coffee at home. Turkish coffee is prepared differently than regular type of coffee, using a cezve, a traditional coffee pot, and finely ground coffee beans. A cezve is a small copper pot with a long handle. To prepare Turkish coffee, grind whole coffee beans into a powder. Add the coffee to boiling water in a cezve and cook for about two and a half minutes. Remove the foam, boil again, then pour into a cup.
Turkish Coffee
Ingredients
Method
- Combine: Add 1 cup cold water, 2 tablespoons coffee, 2 teaspoons sugar, and 1/8 teaspoon cardamom to a small cezve or saucepan.
- Mix: Stir until combined, then place over low heat.
- Heat: Cook slowly without stirring until a thick foam forms and begins to rise.
- Pour the foam: Spoon some foam evenly into 2 small coffee cups.
- Finish heating: Return the coffee to low heat until it rises again. Do not let it boil over.
- Serve: Slowly divide the coffee between the 2 cups. Let the grounds settle for 1 minute before drinking.
7. Baklava
Baklava is a honey-soaked Middle Eastern pastry. If you’ve ever tasted baklava, you’ll know exactly what I mean by flaky, crunchy, and sticky. Baklava has hundreds of years of tradition and was a staple in the Ottoman Empire. The main ingredients include a Middle Eastern dough called phyllo, honey, chopped walnuts or hazelnuts, cinnamon, cloves, and butter. You can pick up phyllo dough in most supermarkets and make baklava at home or purchase it at a Turkish bakery.
Baklava
Ingredients
Method
- Prep the oven: Heat the oven to 350°F. Brush a 9×13-inch baking dish with some of the 1 cup melted butter.
- Make the filling: Mix 2 cups walnuts, 1 cup pistachios, and 1 teaspoon cinnamon.
- Layer the phyllo: Layer 8 phyllo sheets in the dish, brushing each with melted butter.
- Add the nuts: Sprinkle with 1/3 of the nut mixture. Add 4 buttered phyllo sheets. Repeat twice.
- Finish the layers: Top with 8 buttered phyllo sheets. Brush generously with the remaining butter.
- Cut: Slice the baklava into diamonds or squares before baking.
- Bake: Bake at 350°F for 45 to 50 minutes, until crisp and golden.
- Make the syrup: Simmer 1 cup sugar, 3/4 cup water, 1/2 cup honey, and 1 tablespoon lemon juice for 10 minutes. Stir in 1 teaspoon vanilla.
- Soak: Pour the warm syrup over the hot baklava.
- Cool: Let the baklava cool for at least 4 hours before serving.
8. Tabouleh
Tabouleh is a classic Middle Eastern salad often served as a side dish. This recipe calls for bulgur wheat, also known as cracked wheat, which should be soaked in water before being added. Other ingredients include parsley, red onion, tomatoes, mint leaves, and lemon juice. Tabouleh can be made in a matter of minutes, and no cooking is required. I love tabouleh because it’s a light, fresh-tasting salad that can also be ordered at many Middle Eastern restaurants.
Get the recipe here: https://simmerandsage.com/tabouli-recipe-gluten-free-tabbouleh-with-quinoa/
9. Pilaf
Pilaf is easy to prepare and can be made in numerous ways. Basmati rice is usually used, though jasmine or white rice can be substituted. Pilaf originated in Turkey but can be found across the Middle East, with regions using different types of rice based on local traditions. It’s usually prepared with vegetables and spices, while cooking the rice in broth adds flavor. Pilaf can include seasonal vegetables, herbs, carrots, peas, sliced almonds, and dried fruit.
Pilaf
Ingredients
Method
- Rinse the rice: Rinse 1 1/2 cups rice under cold water until the water runs mostly clear. Drain well.
- Cook the onion: Heat 2 tablespoons butter and 1 tablespoon olive oil. Cook 1/2 cup onion for 3 minutes.
- Toast the vermicelli: Add 1/3 cup vermicelli and cook for 2 to 3 minutes, until golden.
- Add the rice: Stir in 1 1/2 cups rice and cook for 1 minute.
- Simmer: Add 3 cups chicken broth, 1 teaspoon salt, 1/4 teaspoon black pepper, and 1/4 teaspoon cinnamon. Cover and simmer on low for 15 to 18 minutes.
- Rest: Remove from the heat and let the pilaf stand, covered, for 10 minutes.
- Finish: Fluff with a fork and stir in 1/4 cup parsley and 1/4 cup toasted almonds.
10. Fried Kibbeh
Fried kibbeh is a Mediterranean food made with bulgur wheat, meat, and other ingredients. Although some versions are made with rice, the original uses bulgur wheat. It goes well with pita bread or hummus. To make fried kibbeh, bulgur wheat is mixed with finely ground meat, onion, pine nuts, and spices. The mixture is formed into balls and deep-fried in hot oil. Fried kibbeh is a side included in many of my favorite Middle Eastern meals.
Fried Kibbeh
Ingredients
Method
- Soak the bulgur: Cover 1 cup bulgur with cold water for 20 minutes. Drain and squeeze dry.
- Cook the filling: Heat 1 tablespoon olive oil. Cook 1/2 diced onion, 1/2 lb meat, 1/4 cup pine nuts, 1/2 teaspoon allspice, 1/2 teaspoon cinnamon, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cool.
- Make the shell: Process 1 lb meat, soaked bulgur, 1/2 chopped onion, 1 teaspoon allspice, 1 teaspoon cumin, 1 teaspoon salt, 1/2 teaspoon pepper, and 2 tablespoons cold water until smooth.
- Shape: Form the shell mixture into 12 balls. Hollow each ball and add about 1 tablespoon filling.
- Seal: Pinch each of the 12 kibbeh closed and shape into pointed ovals.
- Fry: Heat 4 cups vegetable oil to 350°F. Fry the kibbeh in batches for 4 to 5 minutes, until deep golden brown.
- Drain: Transfer to paper towels and serve hot.
11. Kebabs
Kebabs are one of my favourite dishes to make on a barbeque for dinner or a party. In the Middle East, you’ll find them made with chicken, lamb, tomatoes, sirloin, onions, and other ingredients. Charred vegies make a tasty accompaniment. All you have to do is slice up some meat and vegies, push them onto a wooden or metal skewer, and cook them under the grill or in the oven. Kebabs may also be served with pita bread.
Kebabs
Ingredients
Method
- Make the mixture: Combine 1 lb lamb, 1/2 lb beef, 1/2 cup onion, 3 garlic cloves, and 1/4 cup parsley.
- Season: Mix in 1 teaspoon cumin, 1 teaspoon coriander, 1 teaspoon paprika, 1/2 teaspoon allspice, 1 teaspoon salt, and 1/2 teaspoon black pepper.
- Shape: Divide the meat into 8 portions. Shape each portion around a skewer into a long kebab.
- Chill: Refrigerate the 8 kebabs for 30 minutes.
- Prep the grill: Heat the grill to medium-high and brush the kebabs with 1 tablespoon olive oil.
- Grill: Cook the 8 kebabs for 8 to 10 minutes, turning occasionally, until browned and cooked through.
- Serve: Serve hot with 1 lemon, cut into wedges.
Add comment