Middle Eastern

A ubiquitous sauce in Syria and Lebanon, served with fried and grilled fish as well as with cold fish.

Red mullet is so highly rated it is called Sultan Ibrahim in the Arab world. In Turkey it is called barbunya. In this dish, which is simple to make and beautiful to offer, grape leaves keep the fish moist and impart a delicate flavor. You may use fresh or preserved leaves. If the grape leaves are fresh, scald them in boiling water for a moment or two, until they flop, then dip them quickly in cold water so as to preserve their color. If they are preserved in brine, soak them in hot water for 1/2 hour to remove the salt, changing the water once, then rinse them.

In Tunisia, where egg dishes are ubiquitous, they call this a tajin because it is cooked in a clay dish of that name. It can be eaten hot or cold.

This substantial omelet can be served as a main dish accompanied by salad.

The traditional Iranian New Year’s Day specialty is made with a number of green herbs and leaves. Its greenness is a symbol of fruitfulness in the coming year, bringing prosperity and happiness. Any favored herbs, such as flat-leaf parsley, dill, chervil, tarragon, chives, and cilantro, may be used.

An elegant and tasty omelet. Use the frozen artichoke bottoms from Egypt which you can find in Middle Eastern stores, or hearts, which are more common in supermarkets.

This is particularly delicious with grilled fish.

This is the common all-purpose dressing for fish. It can also be used as a marinade.

This makes a lovely snack meal. Merguez are spicy North African sausages. If you cannot find them, you can substitute hot Cajun or Creole sausages.

This is one of my favorites.

This simple herby omelet is particularly delicious. Use a good-quality feta cheese, or try another cheese. It can serve as a main dish or an appetizer.

A simple and delicious snack, it can also be served as an elegant appetizer.

Serve this as a main dish with salads and yogurt.

This Turkish way of embellishing poached eggs is also good with fried eggs.

This is usually prepared in individual portions in two-handled frying pans and served in the same pans straight from the fire. You can, of course, use one larger frying pan, or as many as are convenient. In the Middle East, the hard, dry Greek cheeses kashkaval, kefalotyri, or kasseri and the white, firm, slightly rubbery halumi are used.