This is a great light yet hearty dinner, when you want to curl up with a warm bowl of hearty chili. Instead of beef, this chili uses chicken and even some kale at the end to round out this healthier version of the classic. Depending on what’s in season, add you favorite veggies. I like to serve this with some crusty bread.
This is one of my favorite middle eastern street foods. There is nothing like a warm pita, stuffed with crispy falafel balls, crunchy fresh Israeli salad and tahini. You can, of course, add a myriad other toppings, like spicy sauce (harif), pickled turnips and fried eggplant, but this recipes goes for that bite of simple and delicious authentic falafel. (Adapted from Joan Nathan)
This is a warm and comforting chicken soup, with a delicious Mediterranean twist. The addition of cilantro, dill and parsley as well as the Hawayij spice mix with cardamom, coriander, and turmeric turn this chicken soup into a Yemenite feast. If you like spice, try adding a teaspoon the homemade Zhug to your bowl before taking your first bite - or eat this with a side pita and zhug.
If you are a fan of sushi, this is a great way to experience all of your favorite sushi ingredients, without all of the tricky rolling. The rice forms the base of this bowl and then you add all of those great sushi toppings, like avocado, nori and edamame. I like to use marinated tofu as the protein for this bowl, but you can also use some salmon broiled with teriyaki sauce. Top the bowl with some panko crunch, spicy mayo and some extra soy sauce or teriyaki sauce. This recipe is more of a formula than an exact recipe, so use your favorite veggies and toppings.
Hash with poached eggs may be a traditional breakfast dish, but we love to eat this one for supper. The lamb with the middle-eastern spices along with the crispy potatoes and sautéed chard combine to create a flavorful dish. Don’t forget to top the hash with the eggs, poached until the yolk is cooked but still runny. Serve it up so that everyone gets an egg to mix into the hash. (Adapted from Cooks Illustrated Mediterranean Cookbook)
This recipe is for salad lovers out there who dream about a hearty salad for dinner. The barley is nutty and chewy and coated with a sweet and bold Mediterranean spice mix. Combined with the salty feta, tangy pomegranate seeds and scallions, this salad brings together lots of great flavors and textures. This is also a great dish to bring to a potluck! (Adapted from Cooks Mediterranean Cooking)
Tagines are great winter meals. This one has meatballs that cook in a spicy sauce, that includes all the best of middle eastern spices, like cumin and cinnamon. If you are up for a twist on a traditional meatball dinner, serve this morrocan version meatball tagine with cous cous for a deliciously different weeknight meal.
If you are a lamb person, you must try this. The ground lamb is seasoned with bold flavors like lemon zest, coriander and cumin and then placed in between two pita halves and grilled. This may be the best grilled lamb you have had in quite some time. Serve alongside Bamiya Style green beans (Adapted from Cooks Illustrated)
This recipe is a favorite of mine from Zahav, Michael Salmonov’s restaurant and cookbook. Unlike most green bean recipes I make that leave them crisp and crunchy, this recipe slow cooks the beans in a spicy sauce of middle eastern flavors until the beans have broken down and take on the intense tomato and spice flavors.