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Chard Lentil Soup, Lebanese-Style
Lunch Middle Eastern

Chard Lentil Soup, Lebanese-Style

4.4

Prep
15 min
Cook
35 min
Total
50 min

Instructions

  1. 1 Bring water to a boil in a large pot. Cook lentils in boiling water until beginning to soften, 8 to 10 minutes. Add chard; continue cooking until wilted, about 5 minutes.
  2. 2 Add potatoes to the pot; reduce heat to medium-low, cover, and cook until potatoes are completely cooked, about 12 minutes.
  3. 3 Combine lemon juice, minced garlic, and salt in a bowl; add to the pot. Cook at a simmer for 5 minutes. Stir olive oil into soup. Increase heat to high; cook 1 to 2 minutes more.

By PatriciaS

Lebanese Rubbed Salad
Lunch Middle Eastern

Lebanese Rubbed Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Place the salad greens in a large bowl. Add the cucumber, garlic, cherry tomatoes, and Feta cheese. Sprinkle with salt and pepper, toss to blend. Drizzle with vinegar and olive oil.
  2. 2 Using clean hands (all rings removed), rub the salad ingredients together for 2 minutes to thoroughly work the oil, vinegar, and seasonings into the greens.

By Katie Stewart

Mujadarra (Lentils with Rice)
Lunch Middle Eastern

Mujadarra (Lentils with Rice)

4.6

Prep
15 min
Cook
30 min
Total
45 min

Instructions

  1. 1 Fill a large pot with lightly salted water; add lentils and bring to a rolling boil. Cook until slightly tender, about 10 minutes. Add grated carrots; cook until slightly softened, about 10 minutes. Drain lentils and carrots.
  2. 2 Heat olive oil in the same pot over medium heat; add onions and garlic. Cook and stir until onions wilt and become transparent, 5 to 7 minutes. Stir in lentils and carrots and reduce heat to medium-low. Add enough water to the pot to keep the lentil mixture from drying out.
  3. 3 Sprinkle cumin, cayenne, curry powder, salt, and pepper over lentils; stir until heated through and fragrant, about 5 minutes. Serve over rice.

By Deena K Boyd

Turkey Kofta Kebabs
Lunch Middle Eastern

Turkey Kofta Kebabs

4.8

Prep
15 min
Cook
25 min
Total
40 min

Instructions

  1. 1 Preheat the grill for medium heat and lightly oil the grate.
  2. 2 Combine turkey, onion, cilantro, egg, garlic, chile pepper, coriander, paprika, chili powder, and salt in a large bowl; mix thoroughly. Divide mixture into twelve 1/4-cup portions; roll into log-shaped ovals and place on a baking sheet.
  3. 3 Grill ovals over indirect heat, turning occasionally, until no longer pink in the center, 25 to 30 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Susan

Chef John's Falafel
Lunch Middle Eastern

Chef John's Falafel

4.7

Prep
20 min
Cook
10 min
Total
750 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 Place dried chickpeas into a large container and cover with several inches of cool water; let stand 12 to 24 hours. Drain.
  3. 3 Blend chickpeas, onion, parsley, garlic, flour, lemon juice, salt, cumin, coriander, baking soda, and cayenne pepper together in a food processor, scraping down the sides of the bowl as necessary, until mixture is finely ground and holds together when pressed.
  4. 4 Transfer falafel mixture to a bowl, cover with plastic wrap, and refrigerate until flavors blend, 1 to 2 hours. Heat oil in a deep-fryer or large saucepan to 350 degrees F (175 degrees C).
  5. 5 Divide falafel mixture into 12 portions and roll each with moistened hands to form a ball.
  6. 6 Working in batches, cook falafel balls in hot oil until browned and crispy, about 5 minutes. Transfer to a wire rack to drain.

By John Mitzewich

Cilantro Tabouli
Lunch Middle Eastern

Cilantro Tabouli

4.6

Prep
30 min
Cook
5 min
Total
215 min

Instructions

  1. 1 Bring water to a boil in a saucepan, turn off the heat, and stir in bulgur wheat. Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if necessary.
  2. 2 Place bulgur wheat in a large salad bowl, and lightly toss with tomatoes, green onions, cilantro, garlic, lemon juice, olive oil, cumin, pepper, and salt until thoroughly combined. Refrigerate salad for at least 3 hours to blend flavors; serve cold.

By robynmorgan

Middle Eastern Balela Salad
Lunch Middle Eastern

Middle Eastern Balela Salad

4.8

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Stir chickpeas, black beans, tomatoes, red onion, parsley, and mint together in a large bowl.
  2. 2 Whisk lemon juice, olive oil, garlic, cumin, salt, and ground pepper together in a bowl; pour over chickpea mixture and toss to coat. Cover and refrigerate salad until flavors blend, about 30 minutes.

By fredswife2

White Bean Tabbouleh
Lunch Middle Eastern

White Bean Tabbouleh

4.7

Prep
20 min
Cook
Total
110 min

Instructions

  1. 1 Place the bulgur wheat in a large bowl, stir the boiling water into it, cover, and let stand until the water is absorbed and the wheat is fluffy, about 30 minutes.
  2. 2 In a large salad bowl, lightly stir together the parsley, spinach, tomato, yellow bell pepper, onion, garlic, cannellini beans, olive oil, lemon juice, sea salt, and black pepper. Add the bulgur, lightly stir to thoroughly combine the salad, and refrigerate until chilled, about 1 hour.

By raeanne

Balela Salad
Lunch Middle Eastern

Balela Salad

4.6

Prep
25 min
Cook
Total
25 min

Instructions

  1. 1 Mix together garbanzo beans, black beans, mint, parsley, onion, and grape tomatoes in a large salad bowl until well combined.
  2. 2 Place jalapeño pepper, garlic, olive oil, lemon juice, and apple cider vinegar into a blender. Blend until dressing is thoroughly combined.
  3. 3 Pour dressing over salad and toss to mix. Sprinkle with salt and black pepper to serve.

By sister5design

Eggplant, Roasted Pepper and Chicken Pitas
Lunch Middle Eastern

Eggplant, Roasted Pepper and Chicken Pitas

4.8

Prep
30 min
Cook
15 min
Total
45 min

Instructions

  1. 1 Sprinkle sliced eggplant with salt and allow to drain in a colander for 20 minutes. Meanwhile, preheat a grill for medium-high heat (see Cook's Note).
  2. 2 Pound chicken breasts between two sheets of plastic wrap to a thickness of 1/4-inch. Dredge with flour, shake off excess, dip into beaten egg, then press into seasoned bread crumbs to coat.
  3. 3 Heat 2 tablespoons of olive oil in a skillet over medium-high heat. Add chicken breasts and cook until golden brown. Set aside.
  4. 4 Wipe eggplant dry with a paper towel. If grilling, brush slices with remaining 2 tablespoons olive oil. Grill until tender and well marked.
  5. 5 Crush garlic with a mortar and pestle with a pinch of salt. Whisk together garlic, red wine vinegar, and extra-virgin olive oil. Slice grilled eggplant into strips and toss with roasted peppers and balsamic dressing; season to taste with salt and pepper.
  6. 6 To assemble, heat pita breads on the grill until hot and marked. Slice chicken into strips and place into warm pitas along with marinated eggplant and red peppers.

By marie

Roasted Beetroot and Garlic Hummus
Lunch Middle Eastern

Roasted Beetroot and Garlic Hummus

5.0

Prep
15 min
Cook
39 min
Total
55 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C).
  2. 2 Poke beets all over with a fork; transfer to a microwave-safe bowl. Cover bowl with plastic wrap, leaving some room for air to escape. Cook beets in the microwave for 4 minutes. Wrap each beet with aluminum foil and place on a baking sheet.
  3. 3 Season garlic halves with 1 tablespoon olive oil, salt, and pepper. Wrap each half with aluminum foil and place on the baking sheet.
  4. 4 Bake in the preheated oven until beets are tender when pierced with a fork, about 35 minutes.
  5. 5 Cool beets until running water for 1 minute. Peel off skins and transfer to a food processor.
  6. 6 Squeeze garlic cloves into the food processor. Drizzle in any olive oil remaining on the aluminum foil. Add chickpeas, 1/4 cup olive oil, lemon juice, tahini, cumin, salt, pepper, and cayenne. Pulse until combined. Add Greek yogurt; process until smooth.

By Elizabeth

Babi's Bean Salad
Lunch Middle Eastern

Babi's Bean Salad

4.4

Prep
30 min
Cook
40 min
Total
910 min

Instructions

  1. 1 Place the beans in a saucepan with enough water to cover them by one inch. Bring beans to a slow boil. Reduce heat to low, and simmer until tender but not mushy (about 35 minutes). Set aside to cool.
  2. 2 When the beans have cooled, place them in a large bowl. Add the celery, carrots, parsley, white onion, and mint; toss to blend.
  3. 3 For dressing, blend olive oil, orange and lemon juice, garlic, coriander, salt, pepper, and brown sugar in a blender for 6 seconds. Transfer to a small saucepan, and simmer over low heat for five minutes. Remove from heat, and cool. Pour dressing over the bean salad, and refrigerate for at least 1 hour before serving.

By Cosmas Bisticas

Fatoosh
Lunch Middle Eastern

Fatoosh

4.7

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Toast pitas 5 to 10 minutes in the preheated oven, until crisp. Remove from the oven, and break into bite-sized pieces.
  3. 3 In a large bowl, toss together toasted pita pieces, romaine lettuce, green onions, cucumber, and tomatoes.
  4. 4 In a small bowl, mix parsley, garlic, sumac powder, lemon juice, olive oil, salt, pepper, and mint. Pour over pita mixture, and toss just before serving.

By Winna

Arabic Fattoush Salad
Lunch Middle Eastern

Arabic Fattoush Salad

4.7

Prep
25 min
Cook
5 min
Total
30 min

Instructions

  1. 1 Heat oil in a large skillet over medium-high heat. Working in batches, fry pita pieces in hot oil until golden brown on both sides. Blot dry with paper towels and set aside.
  2. 2 Combine cucumber, tomatoes, parsley, mint, red onion, olive oil, lemon juice, sumac, garlic, kosher salt, and ground black pepper in a large serving bowl. Gently toss salad with fried pita pieces. Grate feta cheese on top using a small cheese grater to serve.

By Sonja Taha

Lebanese Lemon Lentil Soup
Lunch Middle Eastern

Lebanese Lemon Lentil Soup

4.4

Prep
30 min
Cook
120 min
Total
150 min

Instructions

  1. 1 Heat olive oil in a large heavy-bottomed pot over medium heat. Cook and stir onion, celery, and carrots until slightly tender, about 5 minutes. Add garlic; cook and stir until fragrant, 30 seconds.
  2. 2 Add water, lentils, 2 tablespoons fresh parsley, salt, coriander, cumin, black pepper, and cayenne pepper; stir to incorporate. Cover and simmer until lentils are tender, stirring occasionally, for 1 1/2 hours.
  3. 3 Whisk flour and butter together in a small saucepan over medium-low heat; stir constantly until thickened and paste-like, about 10 minutes. Reduce heat to low, stirring every 2 to 3 minutes, until light brown, about 20 more minutes.
  4. 4 Whisk flour paste into finished soup, a spoonful at a time, until smooth and creamy. Serve with lemon wedges, remaining 2 tablespoons parsley, and a sprinkle of freshly ground pepper.

By Debra Fox Sullivan

Lebanese Fattoush
Lunch Middle Eastern

Lebanese Fattoush

4.3

Prep
60 min
Cook
Total
60 min

Instructions

  1. 1 Toss together the lettuce, cabbage, radish, cucumber, red bell pepper, carrot, corn, tomato, onion, garlic, parsley, mint, olive oil, pomegranate seeds, and pomegranate syrup in a large bowl.
  2. 2 Heat oil in a deep-fryer or saucepan to 350 degrees F (175 degrees C). Fry the pita breads until golden in color. Remove to cool on paper towels. Crush the bread into small pieces; sprinkle over the salad.

By 3azza

Chicken Shawarma
Lunch Middle Eastern

Chicken Shawarma

4.3

Prep
10 min
Cook
40 min
Total
290 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the marinade: Combine malt vinegar, 1/4 cup yogurt, vegetable oil, mixed spice, cardamom, salt, and pepper together in a glass baking dish.
  3. 3 Add chicken thighs to the mixture and turn to coat. Cover and marinate in the refrigerator for at least 4 hours or overnight.
  4. 4 Preheat the oven to 350 degrees F (175 degrees C). To make the tahini sauce: Combine tahini, 1/4 cup yogurt, garlic, lemon juice, olive oil, and parsley together in a small bowl. Season with salt and pepper, taste, and adjust flavors if desired. Cover and refrigerate.
  5. 5 Cover the chicken and bake in the marinade for 30 minutes, turning once. Uncover, and cook for an additional 5 to 10 minutes, or until chicken is browned and cooked through.
  6. 6 Remove chicken from the dish, and cut into slices.
  7. 7 Place sliced chicken, tomato, onion, and lettuce onto pita breads. Roll up, and top with tahini sauce.

By Wendy

Lebanese Donair
Lunch Middle Eastern

Lebanese Donair

4.3

Prep
30 min
Cook
50 min
Total
320 min

Instructions

  1. 1 Place sliced beef into a flat, oven-proof baking dish. Stir together tomatoes, vinegar, olive oil, lemon juice, allspice, garlic, cinnamon, black pepper, cardamom, and salt in a bowl until well blended. Pour over beef, turning slices to coat evenly. Cover and refrigerate for 4 hours.
  2. 2 Preheat the oven to 425 degrees F (220 degrees C).
  3. 3 Uncover the baking dish and cook beef in the preheated oven until meat is no longer pink, about 50 minutes. Allow to cool slightly while you make salad and sauce.
  4. 4 Make salad: Stir together parsley, onion, olive oil, and lemon juice in a bowl until combined.
  5. 5 Make sauce: Mix together tahini, lemon juice, water, and garlic in a bowl until smooth. Season with salt.
  6. 6 Place pita bread rounds on serving plates. Spoon beef slices down the center of each pita. Top with salad, sauce, and tomatoes. Roll up the sides of pita bread around filling to serve.

By ROSE90

Buttery Lemon Spinach
Lunch

Buttery Lemon Spinach

4.2

Prep
5 min
Cook
2 min
Total
7 min

Instructions

  1. 1 Rinse the spinach and place the leaves into a microwavable serving dish. Add the butter, garlic and lemon juice. Cover with plastic wrap. Steam in the microwave until the butter is melted and spinach is wilted, about 2 minutes. Remove the plastic wrap and toss to distribute seasoning before serving.

By leila m

Swiss Cheese Soup
Lunch

Swiss Cheese Soup

3.6

Prep
5 min
Cook
25 min
Total
30 min

Instructions

  1. 1 Place the stock in a large pot over high heat. Bring to a boil, stir in the garlic and reduce heat to low.
  2. 2 In separate skillet over medium heat, combine the butter and flour and stir well for a few minutes. Add the garlic and stock mixture along with the wine, stirring constantly. Bring to a boil to thicken.
  3. 3 Stir in the cheese and serve immediately. (Do NOT allow to boil once cheese has been added, and do not allow to sit long or the cheese will separate out.)

By Karena

Stir Fried Sugar Snap Peas
Lunch Asian

Stir Fried Sugar Snap Peas

4.7

Prep
10 min
Cook
8 min
Total
18 min

Instructions

  1. 1 Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add sugar snap peas, cover, and steam until tender, about 2 minutes.
  2. 2 Heat oil in a nonstick skillet or wok over medium-high heat; sauté garlic until nearly brown, about 2 minutes. Add snap peas and soy sauce. Cook and stir until snap peas begin to brown, about 4 minutes.

By mecook

Preety's Chickpea Salad
Lunch

Preety's Chickpea Salad

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Mix the garlic and olive oil in a small microwave-safe bowl. Cook 15 seconds in the microwave on High, or just until warm.
  2. 2 In a large bowl, toss together the garlic and olive oil, garbanzo beans, tomato, onion, and vinegar. Season with salt and pepper, and garnish with lemon slices. Cover and chill until serving.

By PREETYGILL

Lemon Chicken Oregano
Lunch

Lemon Chicken Oregano

3.9

Prep
10 min
Cook
10 min
Total
500 min

Instructions

  1. 1 Mix lemon juice, olive oil, garlic, oregano, salt, and black pepper in a bowl; pour into a sealable plastic bag. Add the chicken to the bag, coat with the marinade, and squeeze air from the bag before sealing. Refrigerate 8 hours to overnight.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
  4. 4 Cook chicken on hot grill until no longer pink in the center and the juices run clear, about 5 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By ROSYRD

Simply Delicious Ranch Chicken Salad
Lunch

Simply Delicious Ranch Chicken Salad

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Place chicken in a saucepan; add water to cover. Bring to a boil over high heat, then reduce heat to medium-low, cover, and simmer until chicken is tender and no longer pink in the center, about 15 minutes. Remove chicken, let cool, and shred or cut into bite size pieces.
  2. 2 Combine the chicken, red onion, cucumber, garlic, and ranch dressing in a large bowl. Season with pepper to taste.

By My Hot Southern Mess