Twelve Middle Eastern Recipes: From Zhug to Baba Ganoush

Twelve Middle Eastern Recipes: From Zhug to Baba Ganoush. Driving to my Palestinian grandmother’s house and arriving full of rice, falafel, pita, and whatever else she had spent the preceding days preparing for us are some of my earliest gastronomic memories. Even though I don’t get to visit as much as I used to, I still like having my grandmother’s cooking. Although the Middle East frequently makes headlines for the most recent violent incident. I am aware that the region is home to some of the world’s most soothing food. I’ve compiled a list of 12 fantastic Middle Eastern recipes to demonstrate what I mean. Ranging from hot shakshuka and pita to crunchy falafel and creamy hummus.

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Easy, Herb-Packed Falafel

It’s difficult to make falafel with the proper texture; the balls sometimes come out of the fryer pasty or dry. Conversely, our falafel is crisp and light. The key is to use dry chickpeas instead of flour or other strong binders. Do you want something with a bit more taste? Add the harissa and chopped olives and stir.

Zhug (Yemenite Hot Sauce With Cilantro and Parsley)

Serve our falafel with black olives and harissa with zhug, a Yemenite hot sauce made with olive oil, parsley, garlic, Thai bird chilies, and other spices, on the side if it’s still too mild for your palate. It is made by simply using a mortar and pestle to grind the dry ingredients and then gently adding the oil to create an emulsion.

Israeli-Style Extra-Smooth Hummus

Store-bought hummus has a texture that I adore, but the flavor is really lacking. Though it rarely turns out as creamy, homemade hummus is typically considerably more strongly flavored (especially if you start with dried chickpeas). We peel the chickpeas, puree them in a powerful blender, and then mix in our own tahini to achieve the desired texture.

The Best Baba Ganoush

I think the most well-known Middle Eastern dip is hummus, but my personal favorite is smokey, thick baba ganoush. To prepare it at home, first roast your eggplants until they are quite scorched, then use a salad spinner to peel and drain them. All you have to do then is whisk in the olive oil, tahini, and garlic and lemon juice until everything emulsifies into a creamy spread.

The Best Tabbouleh Salad

In the Middle East, parsley takes center stage in tabbouleh, although in the US, bulgur is frequently the main ingredient. While the tomato, bulgur, and other components are crucial, they need to be secondary ones. The largest challenge to making a delicious tabbouleh once the ratio is perfected is moisture. Make sure to season and rinse the veggies to prevent the salad from becoming too wet.

Perfect Homemade Pita

You’re going to need flatbread to eat all that hummus, baba ganoush, and tabbouleh. Your best option is to make your own pita because most store-bought varieties are tasteless and dry. Made with nutty whole wheat flour, our handcrafted pita is finished with a stovetop char.

Sabich Sandwiches

The large pocket that forms when our handmade pita bakes up is ideal for stuffing. You could just add falafel and call it a day, but you should also try the Israeli sandwich known as sabich, which is made of hard-boiled egg, eggplant, hummus, tahini, Israeli pickles and salad, and amba, a pickled mango sauce. It’s deliciously messy. Put on some additional zhug if you happen to have any laying around.

Grilled Flatbread With Olive Oil and Za’atar

Whenever I went to see my grandma, I had to eat my body weight in manakish, which is a type of flatbread topped with za’atar, a common Middle Eastern spice blend, and olive oil. Our version makes use of a somewhat unconventional flatbread that is grilled and made with yogurt, but the generous amount of za’atar is all it takes to take me back to my grandmother’s cooking.

Vegetarian Maqluba

My grandmother would always prepare maqluba, a rice dish stacked with meat and veggies, when she wanted to feed a large group of people. The ultra-tender eggplant is the greatest element of maqluba, so it’s okay that this recipe is vegetarian. We season everything with turmeric, cumin, cloves, and other spices. We also utilize tomatoes and cauliflower 카지노사이트.

Ful Mudammas

Fava bean stew, ful (pronounced “fool”), is thickened with tahini and seasoned with garlic, spice, and lemon. It is essentially the national breakfast meal of Egypt. A couple teaspoons of red pepper flakes are a wonderful addition if you want heat. Serve the ful with pita, labne, and tomato-cucumber salad, either way.


Shakshuka, the North African dish of eggs and tomato sauce that is famous in the US and Israel, must be included when we’re talking about breakfast. We prepare ours with entire canned tomatoes, charred peppers, onions, paprika, cumin, and garlic.


Menemen, a Turkish delicacy of scrambled eggs cooked with onions, peppers, paprika, oregano, and lots of olive oil, can be found by crossing the Mediterranean. Although it’s usually cooked using dried and fresh peppers, which are difficult to locate in North America, we find that paprika and shishitos make excellent alternatives.

By kadmin

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