Soft pillowy whole wheat dough encases a slightly tangy filling of spinach, feta, and pine nuts. Lemon and mint amps up the flavor a bit.
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These crackers are a bit chewy, have a slight kick of heat, and are perfect with a creamy spread like this Whipped Feta Spread.
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Super-simple, super-tasty feta dip and spread.
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Manakeesh (alternate spellings: Manakish or Manaqish) are sometimes referred to as Middle Eastern Pizza, they are basic flatbreads with a range of tasty toppings and are infinitely adaptable.
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This is one of those salads that you know will be tasty, I mean… fennel, kalamata olives, pomegranate seeds, of course it will be delicious. But the surprise is how well it all goes together and how none of the elements overwhelm the others.
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Kibbie (also spelled Kibbeh, Kibba, Kubba) is a family of dishes that might take the form of patties, fritters, or casseroles. In this delicious recipe, the filling is made hearty with garbanzo beans and walnuts, and flavorsome with onions, spices, and spinach.
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That deep interconnectedness and delicious food history of this region results in amazing recipes that work well together, whether they are “Persian”, “Kurdish”, “Azeri”, or “Middle-Eastern”. I gathered a few from different areas and created a feast!
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Warm flavors of dates, walnuts, and cardamom make for a delicious filling to this simple and flaky pastry.
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Nan-e Barbari is a perfect accompaniment to Sabzi Khordan (herb and feta plate) or a creamy dip like Spinach Borani.
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This is more of a concept than a recipe, but I want to share it nonetheless. It can be served as a starter along with flatbread, or set on the table alongside a main meal. Either way it brings lovely texture and flavor to any meal!
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Kuku (also sometimes spelled Kookoo) is essentially a very heavily vegetable laden frittata with Persian spices. This is a particularly savory version with eggplant, zucchini, potatoes, and onion.
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This simple but flavorsome bean dish hails from what author and cook Naomi Duguid terms the “Persian Culinary Region” spanning Armenia, Azerbaijan, Georgia, Iran, and Kurdistan.
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Spinach Borani is a delicious starter made simply with thickened yogurt and quick cooked spinach and fried onions. The sumptuousness of the dish belies the simplicity of the ingredients.
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Chickpeas in a tangy, aromatic onion-based gravy
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Spiced Tea popular in India and all over the Middle East
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Aloo Chop are a popular Bengali street snack but are also popular around the Middle East made with different spices, ingredients, and techniques. Also known as Aloor Chop, Alo Chab, and Alu Chop, by any name they are delicious.
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Flatbread popular in Iraq and around the Middle East.
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What better way to start the beginning of a new season than with a whole spread of dishes! For the opening race, I put together a Bahraini Breakfast feast.
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The thing that makes this a standout is the line of halvah running through the center of the cake, lending it an earthy, chewy, and almost savory quality, in perfect compliment to the warm walnut, cinnamon, and brown sugar flavors throughout.
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For this race, I decided to make a vegetable tagine served with a garden salad and quinoa.
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