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Pearl Couscous Salad
Salad Middle Eastern

Pearl Couscous Salad

4.7

Prep
20 min
Cook
40 min
Total
60 min

Instructions

  1. 1 To make couscous: Heat 1 tablespoon olive oil in a skillet over medium heat. Cook and stir couscous in hot oil until toasted and fragrant, 3 to 4 minutes. Pour in water and bring to a boil; cover, reduce heat to medium-low, and simmer until couscous is tender, about 10 minutes. Drain and rinse couscous under cold water in a colander, then transfer to a large serving bowl. Stir in remaining 4 tablespoons olive oil until well coated.
  2. 2 Place lentils in a small pan and cover with water; bring to a boil. Reduce heat to medium-low and simmer until lentils are tender, 15 to 20 minutes. Drain and rinse lentils under cold water in a colander; add to couscous.
  3. 3 To make the salad: Add tomatoes, cucumber, red bell pepper, cranberries, raisins, red onion, chives, green onion, parsley, and sumac to couscous mixture.
  4. 4 To make the dressing: Whisk olive oil, lemon juice, honey, salt, and pepper in a small bowl until well combined.
  5. 5 Pour dressing over salad; stir until coated. Chill in the refrigerator until flavors blend before serving.

By Susan

Creamy Kale Salad
Salad American

Creamy Kale Salad

4.9

Prep
20 min
Cook
Total
140 min

Instructions

  1. 1 Mix kale, red onion, and raisins in a large bowl.
  2. 2 Whisk yogurt, mayonnaise, sugar, lemon zest, and lemon juice together in a bowl; pour over the kale mixture and toss to coat. Refrigerate 2 hours to overnight. Sprinkle sunflower seeds over the salad and toss to serve.

By QueenDumpPour

Red Cabbage Slaw with a Twist
Salad Asian

Red Cabbage Slaw with a Twist

4.2

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine cabbage, red bell pepper, shallots, ginger, and basil in a large bowl. Whisk mayonnaise, lemon juice, olive oil, wasabi paste, and ground pepper in another bowl; stir into cabbage mixture. Top with pine nuts and sunflower kernels.

By Lynn Pennec

Classic Caesar Salad
Salad American

Classic Caesar Salad

4.8

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Gather all ingredients.
  2. 2 To make the Caesar dressing: Mash anchovy fillets and garlic in a large salad bowl. Add lemon juice, red wine vinegar, Dijon mustard, egg yolk, and Worcestershire sauce; whisk until smooth and creamy. Gradually stream in olive oil while whisking constantly. Season to taste with salt and black pepper.
  3. 3 To serve: Gently mix romaine lettuce and Parmesan cheese into dressing until thoroughly coated.
  4. 4 Top Caesar salad with croutons and enjoy!

By sarahcrites

Roasted Corn and Basmati Rice Salad
Salad American

Roasted Corn and Basmati Rice Salad

4.2

Prep
25 min
Cook
35 min
Total
120 min

Instructions

  1. 1 In a medium pot, bring the basmati rice and water to a boil. Reduce heat to low, cover, and simmer 20 minutes.
  2. 2 Preheat oven to 400 degrees F (200 degrees C). In a bowl, toss the corn kernels with 3 tablespoons corn oil. Spread the corn on a large baking sheet. Bake 15 minutes, stirring occasionally, until lightly browned. remove from heat, and cool.
  3. 3 In a bowl, mix the lemon juice, red wine vinegar, 1/2 cup corn oil, sugar, basil, salt, and pepper.
  4. 4 In a large bowl, toss together the cooked rice, cooked corn, tomatoes, corn oil mixture, red onion, and green onions. Cover, and chill at least 1 hour before serving.

By Bonnie

Spinach Pasta Salad
Salad Italian

Spinach Pasta Salad

4.7

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 In a large pot of salted boiling water, cook pasta until al dente, rinse under cold water and drain.
  2. 2 Combine cooked pasta, spinach, feta cheese, red onion, and olives in a large bowl.
  3. 3 Whisk salad dressing, garlic, lemon juice, garlic salt, and pepper together until well combined; pour over spinach salad and toss to coat.

By Kim Fusich

Greek Salad
Salad Greek

Greek Salad

4.6

Prep
20 min
Cook
Total
20 min

Instructions

  1. 1 Combine romaine, cucumber, tomatoes, olives, bell peppers, and red onion in a large bowl; sprinkle with feta cheese.
  2. 2 Whisk olive oil, lemon juice, oregano, and black pepper together in a small bowl. Pour dressing over salad, toss well to combine, and serve.
  3. 3 Pour dressing over salad, toss well to combine, and serve.

By Meesh

Apple and Honey Sorbet
Dessert Middle Eastern

Apple and Honey Sorbet

4.8

Prep
60 min
Cook
5 min
Total
245 min

Instructions

  1. 1 In a large, resealable plastic bag or plastic container with a lid, mix apples with the juice of 1/2 lemon. Freeze for several hours or overnight.
  2. 2 In a small saucepan, bring water and sugar to a boil. Reduce heat, and simmer for 5 minutes. Remove from heat, and stir in honey. Cool completely.
  3. 3 Place apple in a blender, and liquidize them with juice of 1 lemon and the cooled sugar syrup until as smooth as possible. The peel will add texture, and prevent the mixture from being completely smooth.
  4. 4 Transfer the mixture to an ice cream machine and freeze according to directions. Leave the sorbet out to soften 10 minutes prior to serving.

By MALKALEVADOM

Zhug Chicken
Dinner Middle Eastern

Zhug Chicken

5.0

Prep
20 min
Cook
45 min
Total
155 min

Instructions

  1. 1 Spread 1 1/2 tablespoons zhug sauce over each piece of chicken. Allow to marinate in the refrigerator for at least 1 hour. Remove from fridge about 30 minutes before cooking so chicken is at room temperature.
  2. 2 Remover the outer leaves from artichokes to expose the core leaves and hearts. Cut artichokes into quarters. Put them into a bowl, cover with water, and add lemon juice. Mix artichokes around and set aside.
  3. 3 Preheat the oven to 400 degrees F (200 degrees C).
  4. 4 Place marinated chicken into a deep baking dish. Drain artichokes and add them around the chicken, pushing them down to keep them from being exposed and drying out. Top with olives and sun-dried tomatoes.
  5. 5 Bake, uncovered, until chicken is no longer pink in the center and the juices run clear, about 45 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

By Buckwheat Queen

Turkish Red Lentil 'Bride' Soup
Middle Eastern

Turkish Red Lentil 'Bride' Soup

4.6

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Melt butter in a large saucepan over low heat. Cook onions in hot butter until golden brown, about 15 minutes.
  2. 2 Stir paprika, lentils, and bulgur into onions to coat with butter.
  3. 3 Add tomato paste, vegetable stock, and cayenne pepper; bring to a boil and cook until soft and creamy, about 1 hour.
  4. 4 Crumble dried mint leaves into soup; stir and remove from heat.
  5. 5 Ladle into bowls and garnish with lemon slices and fresh mint to serve.

By Genevia Jensen

Strawberry, Ginger, and Mint Sekanjabin
Drink Middle Eastern

Strawberry, Ginger, and Mint Sekanjabin

4.9

Prep
25 min
Cook
30 min
Total
535 min

Instructions

  1. 1 Bring sugar and water to a boil in a large pot over high heat; boil until sugar has dissolved. Stir in strawberries, mint, ginger, lemon peels, and lemon juice; return to a boil. Reduce heat to medium; simmer for 20 minutes. Off heat, stir in vinegar. Set syrup aside at room temperature for 8 hours to overnight.
  2. 2 Strain mixture through a fine-mesh sieve; discard or reserve solids. Store syrup at room temperature in a sterile container.
  3. 3 Stir 1 part syrup into 4 to 6 parts water; serve cold with ice if desired.

By The Magpie

Raw Hummus
Appetizer Middle Eastern

Raw Hummus

4.1

Prep
15 min
Cook
5 min
Total
20 min

Instructions

  1. 1 Soak beans for 24 hours. Drain, and let sit for 2 to 3 days until beans' sprouts are about 1/2-inch long. Rinse beans once or twice a day.
  2. 2 Bring a large pot of water to a boil. Remove from heat, and let stand for 1 minute. Place sprouted beans in hot water and let sit for 1 minute. Drain. If you do not do this step, hummus will be awful.
  3. 3 Place sprouted beans into the container of a large food processor. Add tahini, sea salt, lemon juice, and garlic. Process until smooth, adding water if necessary. It will take 3 to 5 minutes to blend. Let sit in the food processor for 5 minutes to allow beans to absorb as much of water as possible. If too thick, add more water, and blend again. Taste and adjust seasonings if needed. Spoon into a serving dish and garnish with paprika.

By EMILKALIL

Fava Beans in Tahini Sauce
Side Dish Middle Eastern

Fava Beans in Tahini Sauce

4.3

Prep
10 min
Cook
15 min
Total
25 min

Instructions

  1. 1 Heat olive oil in small to medium saucepan over medium-high heat. Cook onion in oil until softened.
  2. 2 Stir in the beans and lemon juice. Next, stir in the tahini until mixture is thick. Then, add the garlic, and cook for a few minutes more. Season to taste with salt and pepper.

By MYSTICALRIVER

Israeli Charoset
Side Dish Middle Eastern

Israeli Charoset

3.5

Prep
15 min
Cook
Total
15 min

Instructions

  1. 1 Blend apples, bananas, dates, walnuts, orange zest and juice, lemon zest and juice, cinnamon, and sugar in a food processor until chunky. Transfer apple mixture to a bowl and stir in wine. Gradually stir matzo meal into apple mixture, adding enough to soak up the wine; chill in refrigerator.

By Jfrosty

Jujeh Kabob (Persian Chicken Kabobs)
Dinner Middle Eastern

Jujeh Kabob (Persian Chicken Kabobs)

4.8

Prep
15 min
Cook
10 min
Total
385 min

Instructions

  1. 1 Combine onion, lime juice, lemon juice, salt, pepper, and saffron in a large glass bowl. Mix in olive oil. Press chicken into the bowl lightly and cover with plastic wrap. Let marinate for 6 hours to overnight, mixing every few hours to make sure chicken is coated.
  2. 2 Preheat an outdoor grill for medium-high heat and lightly oil the grate.
  3. 3 Remove chicken from the bowl, shake off excess marinade, and discard marinade left in the bowl. Place chicken onto metal skewers, making sure it's not too tightly packed.
  4. 4 Cook skewers on the preheated grill until chicken is browned and no longer pink in the center, turning as needed, 10 to 15 minutes total.

By Reza Michael

Toasted Buckwheat Tabbouleh
Dinner Middle Eastern

Toasted Buckwheat Tabbouleh

4.1

Prep
20 min
Cook
15 min
Total
35 min

Instructions

  1. 1 Rinse buckwheat groats. Bring a saucepan of water to a boil, sprinkle in the buckwheat groats, and simmer until buckwheat is tender, about 10 minutes. Drain and cool.
  2. 2 Heat olive oil in a skillet over medium heat; cook and stir onions and garlic until onion is translucent, 5 to 8 minutes. Set aside to cool.
  3. 3 Lightly toss cucumber, parsley, mint, lemon juice, and mixed herbs in a large salad bowl until thoroughly combined; stir in cooked buckwheat and onion mixture.

By Cassie

Booshala (Assyrian Yogurt Soup)
Dinner Middle Eastern

Booshala (Assyrian Yogurt Soup)

5.0

Prep
20 min
Cook
25 min
Total
45 min

Instructions

  1. 1 Place cabbage, celery, dill, and cilantro in a large stockpot. Pour in enough water to barely cover. Bring to a boil; cook uncovered until cabbage and celery are just tender, about 10 minutes. Add banana peppers. Stir in spinach bit by bit, waiting for it to wilt between batches. Reduce heat to medium-low.
  2. 2 Whisk yogurt and flour in a bowl. Add to the stockpot. Season with lemon juice and salt. Cook, stirring constantly, until yogurt is hot but not boiling, 7 to 10 minutes.

By Sylvia

Chef John's Baba Ganoush
Appetizer Middle Eastern

Chef John's Baba Ganoush

4.9

Prep
15 min
Cook
25 min
Total
60 min

Instructions

  1. 1 Preheat an outdoor grill for medium-high heat and lightly oil the grate. Prick the surface of the skin of eggplants several times with the tip of a knife.
  2. 2 Place eggplants directly on grill. Turn frequently with tongs while skin chars. Cook until eggplants have collapsed and are very soft, 25 to 30 minutes. Transfer to a bowl and cover tightly with aluminum foil and allow to cool, about 15 minutes.
  3. 3 When eggplants are cool enough to handle, split them in half and scrape flesh into a colander placed over a bowl. Drain 5 or 10 minutes.
  4. 4 Transfer eggplant to mixing bowl. Add crushed garlic and salt; mash until creamy but with a little texture, about 5 minutes. Whisk in lemon juice, tahini, olive oil, and cayenne pepper. Stir in yogurt.
  5. 5 Cover bowl with plastic wrap and refrigerate until completely chilled. Stir in mint and parsley, and taste to adjust seasonings before serving.

By John Mitzewich

Shawarma Marinade for Chicken
Dinner Middle Eastern

Shawarma Marinade for Chicken

4.3

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Zest lemons until you have 1 tablespoon zest. Juice both lemons.
  2. 2 Combine lemon zest and juice with olive oil, garlic, paprika, cumin, coriander, pepper flakes, salt, turmeric, pepper, and cinnamon in a glass jar. Seal jar with a lid and shake vigorously to combine.

By Bibi

Zhug
Pantry Middle Eastern

Zhug

5.0

Prep
15 min
Cook
Total
75 min

Instructions

  1. 1 Wash and dry parsley and cilantro; place into a food processor. Add ice cubes, chiles, garlic, lemon juice and zest, cumin, coriander, salt, and pepper. Drizzle in 2 tablespoons olive oil. Blend until a smooth paste is achieved, adding more oil as needed.
  2. 2 Transfer sauce to a covered container and refrigerate until flavors meld, at least 1 hour.

By Buckwheat Queen

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

Hummus from Scratch
Appetizer Middle Eastern

Hummus from Scratch

3.8

Prep
15 min
Cook
60 min
Total
90 min

Instructions

  1. 1 Rinse the garbanzos and soybeans, and place them in a pressure cooker along with the bay leaf and onion. Add vegetable broth and enough water to cover the beans by 1 inch (or follow the manufacturer's instructions for the minimum amount of liquid required).
  2. 2 Seal the lid and bring the pressure up to high; reduce the heat to low and cook, maintaining high pressure, for 1 hour. Allow the pressure to drop naturally.
  3. 3 Drain the beans, reserving the liquid. Place the beans in the bowl of a food processor. Add the garlic, lemon juice, soy sauce, black pepper, and tahini; process until smooth. (You may add some of the cooking liquid for a thinner consistency.) Scoop the mixture into a bowl, and mix in the parsley.

By RCROYER