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Homemade Tahini
Pantry Middle Eastern

Homemade Tahini

5.0

Prep
10 min
Cook
5 min
Total
25 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Spread sesame seeds on a rimmed baking sheet.
  2. 2 Bake in the preheated oven, shaking the baking sheet frequently, until seeds are lightly toasted, 5 to 10 minutes. Let cool, about 10 minutes.
  3. 3 Pour cooled seeds and 1 1/2 cups olive oil into a food processor. Blend until smooth, 1 to 2 minutes. Add more oil and blend until a thick yet pourable consistency is reached.

By SFChef

Easy Homemade Tahini
Pantry Middle Eastern

Easy Homemade Tahini

4.8

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Spread sesame seeds onto a baking sheet.
  3. 3 Bake in the preheated oven until seeds are fragrant, stirring every few minutes, 10 to 12 minutes.
  4. 4 Transfer toasted seeds to a blender and add olive oil. Blend until completely smooth, adding additional oil if needed.
  5. 5 Store in a airtight container in the refrigerator for up to one month. Stir well before using.

By Karra Showen

Spicy Asian-Style Wing Sauce
Pantry Asian

Spicy Asian-Style Wing Sauce

4.9

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 Heat olive oil and sesame seeds in a small saucepan over low heat; cook and stir until seeds are slightly toasted, 3 to 5 minutes. Add soy sauce, brown sugar, honey, and vinegar; whisk until brown sugar is dissolved, 1 to 2 minutes.
  2. 2 Mix ginger paste, ground mustard, and red pepper flakes into soy sauce mixture; whisk until sauce is smooth, 2 to 3 minutes. Bring sauce to a boil; reduce heat and simmer until thickened, about 5 minutes more.

By Carissa

Sun's Korean Marinating Sauce
Pantry Korean

Sun's Korean Marinating Sauce

4.7

Prep
15 min
Cook
15 min
Total
180 min

Instructions

  1. 1 Rub the albacore steaks with 4 tablespoons sugar. Allow to sit 30 minutes in the refrigerator.
  2. 2 In a skillet over medium heat, toast the sesame seeds 5 minutes, or until lightly browned.
  3. 3 In a shallow bowl, mix the remaining sugar, toasted sesame seeds, green onion, garlic, ginger, soy sauce, sesame oil, salt, and pepper. Place the albacore steaks in the mixture, and marinate 2 hours in the refrigerator.
  4. 4 Preheat the oven broiler.
  5. 5 Discard marinade, and place the albacore steaks on a baking sheet. Broil to desired doneness in the preheated oven.

By JFRESNO

Teriyaki Marinade and Sauce
Pantry Asian

Teriyaki Marinade and Sauce

4.6

Prep
5 min
Cook
10 min
Total
15 min

Instructions

  1. 1 To make a marinade: Stir soy sauce, honey, rice vinegar, sesame oil, brown sugar, sesame seeds, garlic, and ginger together in a bowl until well combined.
  2. 2 To make a sauce: Pour marinade mixture into a small saucepan and warm over medium-high heat. Whisk water and cornstarch together in a small bowl; add to marinade mixture. Bring to a boil, then reduce heat and simmer sauce, stirring frequently, until thickened, about 5 to 7 minutes.

By Matthew Broomhead

Kalbi Marinade
Pantry Korean

Kalbi Marinade

4.9

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Combine green onions, brown sugar, soy sauce, sherry, ginger, garlic, sesame oil, sesame seeds, black bean sauce, black pepper, and garlic chile paste in a large bowl. Whisk until brown sugar is completely dissolved, 2 to 3 minutes.

By CLGOODRIDGE

Homemade Za'atar
Middle Eastern

Homemade Za'atar

5.0

Prep
5 min
Cook
3 min
Total
8 min

Instructions

  1. 1 Toast sesame seeds in a dry skillet over medium heat until just golden, about 3 to 5 minutes.
  2. 2 Combine sesame seeds, thyme leaves, sumac, and salt in a bowl and stir until well combined.

By Serena

Dukkah
Appetizer Middle Eastern

Dukkah

4.6

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C).
  2. 2 Place hazelnuts on a baking sheet and bake in the preheated oven until fragrant, about 5 minutes. Pour hot nuts onto a tea towel. Fold the towel over them to cover and rub vigorously to remove the skins. Set aside to cool.
  3. 3 Toast sesame seeds in a dry skillet over medium heat, stirring occasionally, until light golden brown. Transfer to a medium bowl and set aside.
  4. 4 Toast coriander and cumin seeds in the same skillet, shaking or stirring occasionally, until they begin to pop. Transfer to a food processor and process until finely ground. Add to sesame seeds in the bowl. Place cooled hazelnuts into the food processor and process until finely ground. Stir into sesame seed mixture. Add pepper and salt; mix well.

By rosichops

Duqqa
Middle Eastern

Duqqa

5.0

Prep
5 min
Cook
12 min
Total
17 min

Instructions

  1. 1 Preheat oven to 325 degrees F (165 degrees C).
  2. 2 Spread 1 cup plus 2 tablespoons hazelnuts out on a baking sheet. Toast in the preheated oven until lightly browned and fragrant, about 10 minutes. Let cool.
  3. 3 Combine sesame seeds, cumin seeds, and coriander seeds in a pan over medium heat and toast until fragrant, 2 to 3 minutes. Remove from heat and let cool.
  4. 4 Combine toasted hazelnuts, toasted sesame seed mixture, dried mint, salt, and za'atar in the bowl of a food processor; pulse until evenly ground.

By leila

Za'atar Pickles
Middle Eastern

Za'atar Pickles

4.0

Prep
10 min
Cook
5 min
Total
14415 min

Instructions

  1. 1 Pour water into a 1-gallon glass jar with a lid and dissolve salt. Add garlic followed by thyme, oregano, and harissa.
  2. 2 Heat coriander, sesame seeds, and cumin seed in a dry pan over medium-low heat, stirring to avoid burning, until fragrant, about 30 seconds. Add toasted spices to the salt mixture along with sumac. Cover tightly with a lid and shake to combine.
  3. 3 Place as many cucumbers as will fit into the jar while remaining submerged in the brine. Keep sealed in the refrigerator for 10 days to pickle.

By veithk

Samoon (Iraqi Flatbread)
Middle Eastern

Samoon (Iraqi Flatbread)

5.0

Prep
30 min
Cook
25 min
Total
140 min

Instructions

  1. 1 Whisk flour, powdered milk, yeast, sugar, and salt together in a large bowl. Add butter and mix with your hands until mixture resembles coarse crumbs.
  2. 2 Gradually add water to flour mixture, using your hands to mix well after each addition. When the dough has pulled together, turn it out onto a lightly floured surface and knead until smooth and elastic, about 8 minutes.
  3. 3 Lightly oil a large bowl with vegetable oil. Place dough in the bowl and turn to coat with oil. Cover with a towel or plastic wrap and let rise in a warm place until doubled in volume, about 1 hour.
  4. 4 Gently punch down dough. Divide dough into 12 equal pieces and form into balls. Cover with a light cloth and let rest 15 to 20 minutes. Dough may expand, but it's okay if it does not.
  5. 5 Place a ball of dough on a lightly floured surface and press with the palm of your hand. Bring two opposite sides of dough together and pinch. Repeat with remaining opposite sides. Pull and press dough to form a flat, elongated diamond-like shape. Place on a lightly greased baking sheet. Repeat with remaining dough. Cover with a cloth and let rest at least 10 minutes.
  6. 6 Preheat the oven to 450 degrees F (230 degrees C).
  7. 7 Mix water, flour, and sugar for paste in a small bowl. Brush over flatbreads and sprinkle with sesame seeds.
  8. 8 Bake flatbreads in the preheated oven in batches until golden brown, 7 to 10 minutes.

By Saleha Anwar

Lavosh
Appetizer Middle Eastern

Lavosh

4.7

Prep
15 min
Cook
60 min
Total
75 min

Instructions

  1. 1 Preheat oven to 400 degrees F (200 degrees C).
  2. 2 In a large bowl, stir together, flour, sugar and salt. Add water, 1 egg white and melted butter; mix well to make a stiff dough. Knead until dough is smooth, about 5 minutes.
  3. 3 Divide dough into 10 balls. Roll each ball on lightly floured surface until paper thin. Place on ungreased baking sheet. Brush with egg white and sprinkle with sesame seeds.
  4. 4 Bake in preheated oven for 10 to 12 minutes, until browned.

By SALLYCOOKS

Baba Ghanoush
Appetizer Middle Eastern

Baba Ghanoush

4.6

Prep
15 min
Cook
40 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Lightly grease a baking sheet.
  2. 2 Place eggplant on the prepared baking sheet, and pierce holes in the skin with a fork. Roast in the preheated oven, turning occasionally, until very soft and tender, 30 to 40 minutes. Set eggplant aside until cool enough to handle; slice in half and scoop flesh into a colander or fine mesh sieve over a bowl; drain for 5 minutes.
  3. 3 Place eggplant, lemon juice, tahini, sesame seeds, and garlic in blender, and puree. Season with salt and pepper to taste.
  4. 4 Transfer eggplant mixture to a medium size mixing bowl, and slowly mix in olive oil. Refrigerate the baba ghanoush until completely chilled before serving.

By Tali

Cheese Bourekas
Appetizer Middle Eastern

Cheese Bourekas

4.5

Prep
30 min
Cook
30 min
Total
60 min

Instructions

  1. 1 Preheat the oven to 350 degrees F (175 degrees C). Grease a baking sheet.
  2. 2 Beat 1 egg in a medium bowl and mix in cheese. Season with parsley, garlic powder, onion powder, salt, and pepper. Set aside.
  3. 3 Cut each puff pastry sheet into 6 equal squares on a lightly floured surface for a total of 12 squares.
  4. 4 Beat remaining egg with water in a small bowl. Brush edges of each pastry square lightly with egg wash. Place a heaping tablespoon cheese mixture in the center of each square. Fold pastry over filling and seal edges with a fork. Transfer to the prepared baking sheet, brush tops with remaining egg wash, and sprinkle with sesame seeds.
  5. 5 Bake in the preheated oven until golden brown, about 30 minutes.

By GCBENEZRA

Anise Sugar Cookies
Dessert Middle Eastern

Anise Sugar Cookies

3.0

Prep
25 min
Cook
15 min
Total
40 min

Instructions

  1. 1 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  2. 2 Mix flour, anise seeds, baking powder, fennel seeds, and baking soda together in a medium bowl.
  3. 3 Whisk oil, sugar, eggs, and vinegar together in a separate bowl. Pour over flour mixture and mix until dough comes together. Divide dough into small pieces and roll into short ropes. Join ends together to form rings.
  4. 4 Arrange cookie rings on the prepared baking sheets. Sprinkle sesame seeds on top.
  5. 5 Bake in the preheated oven until golden, 15 to 20 minutes.

By Dianashh

Grilled Za'atar Chicken
Dinner Middle Eastern

Grilled Za'atar Chicken

Prep
5 min
Cook
10 min
Total
45 min

Instructions

  1. 1 Combine cumin, sumac powder, sesame seeds, salt, thyme, oregano, and marjoram in a 1-gallon resealable plastic bag. Add grapeseed oil and lemon juice; mix to combine. Add chicken breast, mix with seasoning, and marinate for 30 minutes.
  2. 2 Spray the grate of the grill with cooking spray, and preheat the grill to 500 degrees F (260 degrees C).
  3. 3 Grill chicken breasts, flipping halfway, until no longer pink in the center and the juices run clear, 7 to 8 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By thedailygourmet

Cypriot Tahini Pies with Orange Flavor
Dessert Middle Eastern

Cypriot Tahini Pies with Orange Flavor

5.0

Prep
75 min
Cook
18 min
Total
138 min

Instructions

  1. 1 Combine 1 teaspoon sugar, 1/4 cup water, and yeast together in a small bowl. Stir well with a fork.
  2. 2 Sift bread flour and all-purpose flour together in a mixing bowl. Add salt and blend. Pour in yeast mixture. Start adding remaining water gradually; mix until dough comes together. Place dough on a flat work surface and knead until soft and smooth, about 15 minutes.
  3. 3 Transfer dough to a lightly greased bowl and cover. Place it a warm spot and let it rise for 45 minutes.
  4. 4 In the meantime, prepare the filling. Add remaining sugar, sesame seeds, cinnamon, and orange zest to the tahini. Mix well.
  5. 5 Preheat the oven to 400 degrees F (200 degrees C). Line 2 baking sheets with parchment paper.
  6. 6 Flatten dough gently and cut into 8 equal pieces. Keep dough covered as you work with 1 piece at a time.
  7. 7 Roll out 1 piece of dough into a 6-inch disk. Place 2 tablespoons of the filling in the middle, gather up the edges in the center, and pinch to seal. Press down to flatten; roll back out into a 6-inch disk. Roll disk into a log about 12 inches long. Cut in half and stretch each piece out to make it a little longer. Roll in both ends towards the center, creating an 'S' shape. Fold 1 spiral over the other and flatten with your palm. Roll out slightly; transfer to the prepared baking sheet.
  8. 8 Repeat step 6 with remaining dough and filling, making 16 hand pies in total. Keep finished pies loosely covered so they rise slightly while you finish the rest.
  9. 9 Bake in the preheated oven until golden brown, about 18 minutes.

By Aphrodite

Ta'ameya (Egyptian Falafel)
Dinner Middle Eastern

Ta'ameya (Egyptian Falafel)

4.1

Prep
20 min
Cook
15 min
Total
515 min

Instructions

  1. 1 Place fava beans into large bowl and cover with several inches of water. Let soak, 8 hours to overnight. Drain.
  2. 2 Combine soaked fava beans, red onion, parsley, cilantro, dill, garlic, coriander, salt, and cumin in a food processor; process to a dough-like consistency.
  3. 3 Heat a skillet over medium heat. Add sesame seeds; cook, stirring occasionally, until toasted, about 5 minutes. Transfer to a large plate.
  4. 4 Shape fava bean mixture into about 50 balls. Roll balls in sesame seeds to coat.
  5. 5 Fill a large saucepan 1/4 full with oil; heat over medium heat. Fry fava bean balls in batches until golden brown, 3 to 5 minutes per batch. Drain on paper towels.

By Gamila Salem

Authentic Falafels
Appetizer Middle Eastern

Authentic Falafels

4.4

Prep
30 min
Cook
10 min
Total
580 min

Instructions

  1. 1 Place dried chickpeas in a bowl. Fill with water to cover; stir in baking soda. Soak at least 8 hours or overnight in refrigerator. Drain.
  2. 2 Place soaked and drained chickpeas in a blender or food processor; blend to a paste.
  3. 3 Pour water into chickpea paste and blend until smooth. Scrape down sides of blender with spatula if needed.
  4. 4 Place sesame seeds, cumin, salt, baking powder, coriander, black pepper, red chili powder, sugar, turmeric, and asafoetida powder in blender with chickpea paste; blend until well mixed. Transfer chickpea mixture to a bowl.
  5. 5 Chill chickpea mixture in refrigerator to allow flavors to blend, at least 1 hour and up to two days.
  6. 6 Pour vegetable oil to a depth of 1 inch in a deep skillet over medium heat and heat to 370 degrees F (188 degrees C).
  7. 7 Scoop up chickpea mixture by heaping tablespoons and form into balls the size of ping pong balls.
  8. 8 Fry balls in hot oil until golden brown, 3 to 5 minutes on each side.

By Kathleen Woods Rubino

Ashure
Dessert Middle Eastern

Ashure

4.9

Prep
10 min
Cook
105 min
Total
1555 min

Instructions

  1. 1 To make the pudding: Place bulgur, garbanzo beans, white beans, and raisins in 4 separate bowls and add water to cover. Let stand overnight.
  2. 2 The next day, combine garbanzo beans and white beans in a saucepan with water to cover. Bring to a boil; reduce heat to low and simmer, covered, until beans are tender, 1 to 1 ½ hours. Drain and set aside.
  3. 3 Drain bulgur and transfer to a large saucepan. Add 15 cups water (3 quarts plus 3 cups) and bring to a boil. Reduce heat to low and simmer until tender, about 15 minutes, skimming and discarding any foam that appears.
  4. 4 When bulgur has thickened, stir in sugar and bring mixture to a boil. Add cooked beans to bulgur mixture. Stir in drained raisins, apricots, orange peel, and cloves. Reduce heat and simmer until pudding thickens and fruit is tender, about 15 minutes.
  5. 5 Pour pudding into individual serving bowls. Garnish with sesame seeds, walnuts, pistachios, currants, and cinnamon. Allow pudding to cool, then serve.

By Asli Ocak

Pogaca (Feta Dumplings)
Appetizer Middle Eastern

Pogaca (Feta Dumplings)

4.1

Prep
40 min
Cook
20 min
Total
60 min

Instructions

  1. 1 Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
  2. 2 Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
  3. 3 Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
  4. 4 Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

By iyigunler

Real Homemade Bagels
Snack Middle Eastern

Real Homemade Bagels

4.4

Prep
30 min
Cook
20 min
Total
200 min

Instructions

  1. 1 Make bagels: Combine water, flour, sugar, salt, vegetable oil, and yeast in the bowl of a stand mixer fitted with the dough hook. Mix on low speed until dough is well-developed, about 8 minutes. To ensure the gluten has developed fully, cut off a walnut-sized piece of dough. Flour your fingers, and then stretch the dough: if it tears immediately, the dough needs more kneading. Fully developed dough should form a thin translucent "windowpane."
  2. 2 Transfer dough to a lightly oiled bowl, cover it with plastic wrap and a kitchen towel, and let rise for 2 hours.
  3. 3 Punch dough down, place it on a lightly floured work surface, and use a knife or dough scraper to divide the dough into 6 pieces (or more, for smaller bagels). Roll each piece of dough into a sausage shape about 6 inches long. Join the ends to form a circle. Repeat with the remaining dough, and let the bagels rest for 15 minutes.
  4. 4 Preheat the oven to 475 degrees F (245 degrees C). Line a baking sheet with parchment paper. Arrange small plates with poppy seeds, sesame seeds, and onion flakes next to the baking sheet.
  5. 5 Bring 4 quarts of water to a boil in a large pot. Add honey, if desired (see Editor's Note). Boil three bagels at a time, until they rise to the surface of the pot, about 1 minute per side. Remove bagels with a slotted spoon and place them on the lined baking sheet.
  6. 6 Dip the tops of the wet bagels into the toppings and arrange them, seed-side up, on the baking sheet. Sprinkle with coarse salt, if desired.
  7. 7 Bake in the preheated oven until the bagels begin to brown, 15 to 20 minutes.

By PLAWHON

Choereg (Armenian Easter Bread)
Bread & Baking Middle Eastern

Choereg (Armenian Easter Bread)

4.8

Prep
360 min
Cook
25 min
Total
385 min

Instructions

  1. 1 Combine milk, butter, and margarine in a saucepan over medium heat. Heat until butter and margarine are melted, but do not let it boil. Stir in 1 cup of sugar until dissolved, then set aside to cool to lukewarm.
  2. 2 Meanwhile, dissolve 2 teaspoons of sugar in warm water in a small bowl. Sprinkle the yeast over the surface, and let stand until frothy, about 10 minutes.
  3. 3 Crack eggs into a large bowl, and stir a little to break up the yolks. Slowly pour in heated milk mixture while whisking constantly, so as to temper the eggs and not cook them. Add yeast mixture, and stir just until blended.
  4. 4 Combine flour, baking powder, mahleb, and salt in a large bowl; make a well in the center, and pour in egg mixture. Stir until it forms a sticky dough. Pour onto a floured surface, and knead in additional flour as needed to make a more substantial dough. Knead for about 10 minutes. Place in an oiled bowl, and set in a warm place to rise for about 2 hours, or until doubled in size.
  5. 5 When dough has doubled, punch down again, and let rise until doubled. It will only take about half as long this time.
  6. 6 Separate dough into 5 even portions, then separate each of those into thirds. Roll each of those into ropes about 12 inches long. Braid sets of three ropes together, pinching the ends to seal, and tucking them under for a better presentation. Place loaves onto baking sheets lined with parchment paper. Loaves should be spaced 4 inches apart. Set in a warm place to rise until your finger leaves an impression behind when you poke the loaf gently.
  7. 7 Preheat the oven to 350 degrees F (175 degrees C). Brush loaves with beaten egg, and sprinkle with sesame seeds.
  8. 8 Bake in the preheated oven until nicely golden brown all over, about 25 minutes.

By Ani