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Hawawshi
Dinner Middle Eastern

Hawawshi

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Preheat the oven to 325 degrees F (165 degrees C).
  2. 2 Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Let cool slightly.
  3. 3 Mix cooked beef, tomatoes, onion, bell pepper, paprika, coriander, cinnamon, nutmeg, salt, and pepper together in a large bowl until well combined. Stuff mixture inside of pita bread rounds.
  4. 4 Brush tops with corn oil and wrap each in aluminum foil. Place on a baking sheet.
  5. 5 Bake in the preheated oven until toasted and vegetables are softened, about 30 minutes.

By Gevans

Middle Eastern-Style Dolma (Stuffed Vegetables)
Dinner Middle Eastern

Middle Eastern-Style Dolma (Stuffed Vegetables)

Prep
60 min
Cook
135 min
Total
195 min

Instructions

  1. 1 Combine ground beef, 2 1/2 cans of tomato paste, parsley, green onion, butter, salt, and pepper in a large bowl.
  2. 2 Before adding uncooked rice, rinse until water runs clear; this keeps the rice from becoming sticky. Add rice after rinsing and mix contents until blended well.
  3. 3 Bring a pot of lightly salted water to a boil; add cabbage. Boil until just tender enough to fold, 2 to 3 minutes. Drain and set aside.
  4. 4 Meanwhile, hollow out bell peppers, eggplants, and zucchini.
  5. 5 Stuff hollowed vegetables with meat mixture. Set in a large pot (pack vegetables together so there isn't much room in between them). Fill cabbage leaves with 3 to 4 tablespoons of leftover meat mixture and set in the pot with the other vegetables. Pour water in the pot on top of the vegetables until almost covered. Stir in remaining tomato paste. Weigh down the food by placing a heavy, heat-proof plate on top.
  6. 6 Bring water to a boil; reduce heat to medium and cover the pot. Let cook for 1 hour. Drain half of the water in the pot (leave heavy plate until done cooking) and recover, reducing heat to a simmer, and allow to slow cook for 1 hour more. Serve warm and enjoy!

By danicaj1987

Eggplant and Lamb Stew
Dinner Middle Eastern

Eggplant and Lamb Stew

4.5

Prep
15 min
Cook
120 min
Total
135 min

Instructions

  1. 1 In a large pot, melt the butter over medium heat, and brown the lamb on all sides. Mix in the eggplants, tomatoes, onions, green bell peppers, and garlic. Cook and stir until tender and lightly browned.
  2. 2 In a small bowl, blend the tomato paste and water. Mix into the pot with the lamb. Season lamb with allspice, salt, and pepper. Reduce heat, and simmer about 1 1/2 hours, stirring occasionally, until the meat shreds easily with a fork. Add a little water as necessary to keep the ingredients moist.

By KELLYJEANNE

Armenian Shish Kabob
Dinner Middle Eastern

Armenian Shish Kabob

4.6

Prep
60 min
Cook
18 min
Total
1518 min

Instructions

  1. 1 Stir together olive oil, lemon juice, wine, and garlic; season with salt, pepper, oregano, rosemary, and bay leaf. Toss lamb with marinade until evenly combined, then pour into a resealable plastic bag, and marinate in refrigerator at least 24 hours.
  2. 2 Position oven rack to its top setting and set oven to broil.
  3. 3 Remove lamb from marinade and thread onto metal skewers; reserve marinade. Thread onion wedges, green peppers, and mushrooms onto separate metal skewers. Brush vegetables with reserved marinade.
  4. 4 Broil the skewers on a broiler pan, turning frequently. Cook onions for 12 minutes, lamb for 10 minutes, green pepper for 7 minutes, and the mushrooms for 3 minutes. Remove from oven, and allow to cool until cool enough to handle.
  5. 5 Remove skewers from ingredients and set aside. Reassemble skewers, alternating lamb, onions, green peppers, mushrooms, and tomatoes. Place onto broiler pan and brush again with marinade. Discard remaining marinade.
  6. 6 Broil skewers again to finish cooking, turning frequently until the lamb is medium-rare and the vegetables begin to blacken in spots, 5 to 7 minutes.

By chefmarkmarcarian

Shish Tawook Grilled Chicken
Dinner Middle Eastern

Shish Tawook Grilled Chicken

4.8

Prep
30 min
Cook
10 min
Total
280 min

Instructions

  1. 1 Mix yogurt, lemon juice, oil, garlic, tomato paste, salt, oregano, pepper, allspice, cinnamon, and cardamom in a large bowl. Add chicken and toss to coat; transfer into a resealable plastic bag, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 4 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Thread chicken, onions, and bell pepper onto metal skewers.
  4. 4 Cook on preheated grill until chicken is golden and no longer pink in the center, about 5 minutes on each side. Sprinkle parsley over the skewers.

By Noor

Danielle's Fattoush Salad
Dinner Middle Eastern

Danielle's Fattoush Salad

5.0

Prep
20 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Heat grapeseed oil in a large skillet over medium-low heat. Cook and stir pita bread pieces in hot oil until golden brown, 2 to 3 minutes. Transfer bread pieces to a paper-towel lined plate.
  2. 2 Stir romaine lettuce, tomato, red onion, cucumber, feta cheese, mint, and parsley together in a large bowl.
  3. 3 Whisk olive oil, lemon juice, garlic, Greek seasoning, sumac, salt, and black pepper together in a bowl until completely combined. Pour olive oil mixture and pita bread pieces into lettuce mixture; toss to coat.

By daniellev14

Traditional Armenian Gomgush
Dinner Middle Eastern

Traditional Armenian Gomgush

Prep
45 min
Cook
180 min
Total
225 min

Instructions

  1. 1 Combine basil, cilantro, parsley, and thyme in a bowl; reserve 2 tablespoons herb mixture in a bowl and refrigerate.
  2. 2 Place ½ of the remaining herb mixture in a large soup pot. Add ½ of the tomatoes, ½ of the bell peppers, and ½ of the potatoes in layers. Top with lamb; season with cumin, mint, salt, and black pepper. Layer in eggplant and carrots, then top with remaining tomatoes, bell peppers, potatoes, and remaining ½ of herb mixture. Pour in beer.
  3. 3 Cover pot; cook over medium heat about 1 hour. Add onions and garlic. Taste and season with salt if necessary; cook 2 hours more. Garnish with reserved 2 tablespoons herb mixture; serve hot.

By Tigran Mesropyan

Béchamel Chicken Pasta
Dinner Middle Eastern

Béchamel Chicken Pasta

4.3

Prep
15 min
Cook
55 min
Total
70 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add penne and cook, stirring occasionally, until tender yet firm to the bite, 10 to 12 minutes. Drain.
  2. 2 Preheat the oven to 350 degrees F (175 degrees C).
  3. 3 Heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic; cook until tender. Stir in chicken; cook until almost cooked through. Stir in cilantro, tomato paste, peas, enough water to make a thick sauce, and dill; cook and stir until chicken is no longer pink and juices run clear, and mixture is heated through. Season with salt and black pepper.
  4. 4 Melt butter in a saucepan over medium heat. Add bouillon cube; stir until dissolved. Stir in flour until smooth, stirring constantly. Stir in milk; season with black pepper. Continue cooking and stirring until béchamel sauce is thick enough to coat the back of a spoon.
  5. 5 Combine penne and ½ béchamel sauce in a bowl. Transfer ½ penne mixture to a baking dish; layer with ½ chicken mixture, and ½ mozzarella cheese. Layer with remaining each ½ penne mixture, ½ chicken mixture, and ½ béchamel sauce. Top with remaining ½ mozzarella cheese.
  6. 6 Bake in the preheated oven until bubbly, about 30 minutes.

By Maryam

Turkish Fish Stew
Dinner Middle Eastern

Turkish Fish Stew

4.7

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 In a medium saucepan, bring 3 cups water to a boil and stir in couscous. Remove from heat, cover, and let sit 5 minutes.
  2. 2 Heat olive oil in a skillet over medium heat, and sauté onion and green pepper about 5 minutes, until tender. Mix in garlic, and continue to cook and stir, about 2 minutes. Mix in artichoke hearts with reserved liquid, capers with reserved liquid, and olives. Stir in tomatoes, wine, lemon juice, and 1 cup water (or enough to attain desired thickness). Season with sumac powder, red pepper, basil, cumin, ginger, and pepper.
  3. 3 Bring mixture to a boil and mix in fish chunks. Reduce heat and simmer 10 minutes, or until fish is easily flaked with a fork. Serve over couscous.

By Randall Shillman

Za'atar Chicken Salad with Lemon-Tahini Dressing
Dinner Middle Eastern

Za'atar Chicken Salad with Lemon-Tahini Dressing

4.0

Prep
30 min
Cook
10 min
Total
70 min

Instructions

  1. 1 Mix 2 tablespoons lemon juice, olive oil, za'atar, garlic, salt, and pepper together in a gallon-sized plastic zip-top bag. Add chicken tenders and refrigerate, turning occasionally, 30 minutes to 12 hours.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Place chicken tenders on the grate, reduce heat to medium, and cover. Grill until an instant-read thermometer inserted into the thickest part of a tender registers 165 degrees F (74 degrees C), 4 to 5 minutes per side.
  4. 4 Remove chicken from grill and let rest. Prepare the salad in the meantime; place romaine pieces in a large bowl and add tomatoes, bell pepper, cucumber, and carrot.
  5. 5 Combine lemon zest and juice, tahini, water, garlic, and date in the bowl of a mini food processor or a blender. Pulse several times, adding water by tablespoons if necessary, until desired consistency is achieved. Season with salt and pepper. Pour dressing into the salad bowl and toss.
  6. 6 Divide salad between plates. Slice each chicken tender crosswise into 1/4-inch slices and place over the salads. Garnish with chives and mint.

By Bibi

Couscous Royale
Dinner Middle Eastern

Couscous Royale

4.7

Prep
45 min
Cook
45 min
Total
90 min

Instructions

  1. 1 Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add chicken thighs, skin-sides down; sear until golden brown on both sides. Set aside. Reduce heat to medium. Add sausage; cook until no longer pink. Set aside until cool enough to handle, then cut into 1-inch pieces.
  2. 2 Stir onions and garlic into skillet; cook until onions softened and turned translucent. Stir in 2 cups chicken stock, garbanzo beans, diced tomatoes, carrots, rutabaga, bell peppers, and celery. Season with thyme, turmeric, cayenne, bay leaf, and harissa. Return chicken and sausage to skillet. Cover; simmer until chicken is no longer pink, about 30 minutes. Stir in zucchini; cook until tender, about 5 minutes.
  3. 3 Meanwhile, stir couscous and 2 tablespoons extra-virgin olive oil together in a heatproof bowl. Bring remaining 2 cups chicken stock in a saucepan to a boil; stir into couscous, cover, and keep hot.
  4. 4 Serve stew over couscous; dollop with yogurt.

By SKIDMORA

Lahmacun Turkish Pizza
Dinner Middle Eastern

Lahmacun Turkish Pizza

4.6

Prep
120 min
Cook
20 min
Total
680 min

Instructions

  1. 1 Make lamb sauce: Combine onion, parsley, bell peppers, basil, mint, lemon juice, olive oil, garlic, paprika, coriander seed, and cumin. Pulse until vegetables are finely chopped. Add tomatoes and process until mixture is a thick puree.
  2. 2 Heat a large skillet over medium heat. Add lamb, pureed vegetable mixture, and tomato paste; mix well. Cook and stir until lamb is cooked through, 10 to 15 minutes. Stir in cayenne pepper and salt to taste. Transfer mixture to a shallow baking dish to cool to room temperature. Cover with plastic wrap and refrigerate, 8 hours to overnight.
  3. 3 Make dough: Dissolve yeast and sugar in 1 cup warm water. Combine flour and salt in a large bowl and stir well. Add 1/2 cup water and oil to yeast mixture and pour over flour mixture. Use your hands to mix dough. Turn dough out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  4. 4 Shape dough into a ball and transfer to an oiled bowl. Cover with a wet towel and let rise in a warm place until doubled in bulk, about 1 hour. Remove lamb sauce from the refrigerator and allow to come up to room temperature.
  5. 5 Meanwhile, make garlic sauce: Combine yogurt, parsley, and garlic in a small bowl. Season with salt and pepper. Stir well and set aside.
  6. 6 Punch dough down, transfer it to a floured work surface, and cut into 10 portions. Shape each portion into a round. Flatten each round with your hand; use a rolling pin to roll each piece into a 10-inch circle. The dough should be thin, like a crepe. Place the rounds on parchment paper.
  7. 7 Preheat the oven to 500 degrees F (260 degrees C). Line baking sheets with parchment paper.
  8. 8 Stir lamb sauce and spoon it onto a dough round. Spread it thinly to the edges and press down lightly so it sticks. Place on the prepared baking sheets.
  9. 9 Bake pizzas on the lowest oven rack in the preheated oven until the edges are a light tan color, 8 to 10 minutes. Place on a wire rack to cool. The pizzas can be stored in an airtight container in the refrigerator for 3 days or in the freezer for 3 months. To reheat, place pizzas in a 350 degrees F oven (175 degrees C) for 8 minutes.
  10. 10 Assemble lahmacun: Drizzle pizzas with garlic sauce, top with shredded cabbage, and roll up to eat.

By lysis

Aunt Teresa's Chicken
Dinner

Aunt Teresa's Chicken

4.0

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a 9 x 13 inch baking dish, layer in the following order: onion, bell pepper, carrots and chicken. Pour soup over the top. Cover with aluminum foil and bake at 350 degrees F (175 degrees C) for 45 minutes. Remove foil and bake an additional 15 minutes.

By Pam Wright

Elbows and Ground Beef
Dinner

Elbows and Ground Beef

4.2

Prep
Cook
30 min
Total
30 min

Instructions

  1. 1 Cook pasta according to package directions. Drain.
  2. 2 In a Dutch oven, brown ground beef over medium heat. Add chopped onion, and cook until onion is soft. Add green pepper and tomato sauce; cook until pepper is soft.
  3. 3 Serve sauce over pasta.

By Luann Charity

Bow Tie Pasta with Sausage and Sweet Peppers
Dinner

Bow Tie Pasta with Sausage and Sweet Peppers

4.3

Prep
10 min
Cook
25 min
Total
35 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 While pasta is cooking, cook sausage and peppers in a large skillet over medium heat until sausage is brown and juices run clear. Drain sausage mixture and return it to the pan. Pour in broth, season with pepper, and bring to a boil.
  3. 3 Toss pasta with sausage mixture and serve.

By Kristin

Hummus Chicken
Dinner

Hummus Chicken

4.3

Prep
10 min
Cook
35 min
Total
45 min

Instructions

  1. 1 Preheat an oven to 450 degrees F (230 degrees C).
  2. 2 Stir green bell pepper and onion together in the bottom of a 9-inch casserole dish. Drizzle olive oil over the vegetables; stir to coat.
  3. 3 Coat chicken breasts completely with a thin layer of hummus and place atop the vegetables. Drizzle lemon juice over the chicken and dust with paprika.
  4. 4 Cook chicken breasts in the preheated oven until no longer pink in the center and the juices run clear, about 35 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By DiGiovine

Fabulous Fajitas
Dinner

Fabulous Fajitas

4.4

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Cut peppers and onion into thin slices. Do not dice, leave slices long and thin.
  2. 2 Saute peppers and onion in a small amount of oil until tender. Add mushrooms and chicken. Continue to cook on low heat until heated through. Stir in dry salad dressing mix and blend thoroughly.
  3. 3 Warm tortillas and roll mixture inside. If desired top with shredded cheddar cheese, diced tomato and shredded lettuce.

By APIED

Easy Grilled Chicken
Dinner

Easy Grilled Chicken

4.4

Prep
10 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Place washed chicken breasts in large sealable bag. Add 1 cup fat-free Italian dressing and close. Let marinate for 5 to 10 minutes.
  2. 2 Cut up peppers into big chunks, and zucchini into big slices. Put into another sealable bag. Coat with leftover dressing.
  3. 3 Grill chicken and veggies over medium heat.

By Rachel

Grilled Stuffed Chicken Breasts
Dinner

Grilled Stuffed Chicken Breasts

3.0

Prep
15 min
Cook
20 min
Total
35 min

Instructions

  1. 1 Preheat an outdoor grill to 400 degrees F (200 degrees C) and lightly oil the grate.
  2. 2 Stir bell pepper, onion, and garlic together in a small bowl with salt and pepper.
  3. 3 Lay a chicken breast flat onto your work surface. Use the tip of a sharp boning or paring knife to cut a pocket in the chicken breast through a 2-inch slit in the side. Repeat with the remaining chicken breast. Stuff chicken breasts evenly with the vegetable mixture.
  4. 4 Cook on the preheated grill until visibly cooked on the bottom, about 10 minutes. Flip and brush with olive oil. Continue to grill until chicken breasts are no longer pink in the centers and juices run clear, about 10 minutes more.

By diggler

Portobello Mushroom Caps and Veggies
Dinner

Portobello Mushroom Caps and Veggies

4.5

Prep
15 min
Cook
15 min
Total
30 min

Instructions

  1. 1 Heat olive oil in a medium skillet over medium heat. Stir in the garlic, onion, and green bell pepper. Season with salt. Cook about 5 minutes, until vegetables are tender.
  2. 2 Reduce skillet heat to low. Place mushroom caps in the skillet, cover, and cook about 5 minutes per side, until tender.

By Georgia

Slow Cooker Sweet and Tangy Chicken
Dinner

Slow Cooker Sweet and Tangy Chicken

3.8

Prep
10 min
Cook
540 min
Total
550 min

Instructions

  1. 1 In a large bowl, mix together barbecue sauce, pineapple with juice, green bell pepper, onion, and garlic.
  2. 2 Arrange 4 of the chicken breasts in the bottom of a slow cooker. Pour half of the barbecue sauce over the chicken. Place remaining chicken in slow cooker, and pour remaining sauce over the top.
  3. 3 Cover, and cook on Low for 8 to 9 hours.

By Jan Taylor

Canadian Style Chop Suey
Dinner

Canadian Style Chop Suey

4.2

Prep
Cook
20 min
Total
20 min

Instructions

  1. 1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
  2. 2 In same pot, saute onion and bell pepper over medium heat until softened. Remove from pan.
  3. 3 In same pot, cook sausage over medium heat until brown. Drain.
  4. 4 Combine onion mixture, pasta, sausage, mushrooms and stewed tomatoes in same pot and heat through, 5 minutes. Serve.

By Jennifer Atherton

Lemon-Pepper Chicken and Potatoes
Dinner

Lemon-Pepper Chicken and Potatoes

4.2

Prep
10 min
Cook
70 min
Total
80 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place chicken breasts into a medium baking dish. Add potatoes, bell peppers, onion, water, and butter. Sprinkle lemon-pepper seasoning over the top.
  3. 3 Bake in the preheated oven until chicken breasts are no longer pink in the centers and juices run clear, about 1 hour and 10 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By gsxkendra

Vegetarian Stuffed Green Peppers
Dinner

Vegetarian Stuffed Green Peppers

4.4

Prep
15 min
Cook
65 min
Total
80 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a saucepan bring 2 cups water to a boil. Add rice and stir. Reduce heat, cover and simmer for 20 minutes.
  3. 3 Combine cooked rice with black beans and chili powder. Cut the tops off of the peppers and remove the ribs and seeds. Spoon about 2 tablespoons of the rice and bean mixture into the bottoms of the peppers. Lay a slice of cheese on top and repeat 3 more times, ending with cheese on top.
  4. 4 Bake in preheated oven until peppers soften, about 45 minutes.
  5. 5 Meanwhile, heat tomato sauce in a small saucepan over low to medium heat. Slice peppers in half, top with tomato sauce and serve.

By GWILYN

Savory Diet Chicken
Dinner

Savory Diet Chicken

3.7

Prep
Cook
Total

Instructions

  1. 1 Preheat oven to 350 degrees F (175 degrees C).
  2. 2 In a 9x13 inch baking dish, place the chicken breasts. Add the potatoes, bell peppers, carrot and onion, all cubed or quartered. Sprinkle all liberally with Worcestershire sauce and a dash of paprika. Cover dish and bake in the preheated oven for 1 1/2 hour. That's it! Enjoy!

By S G sha