Middle Eastern

Crispy on the outside, herby on the inside, these simple flatbreads are inspired by Armenian jingalov hats, which are just as delicious as they are fun to say.

The famous lentil and rice dish is versatile and takes well to a number of grain and bean substitutions. Don’t skimp on the sizzled spiced onions.

This speedy skillet dinner flavored with harissa and tahini makes the most of ground beef and pita chips.

Sponge cake takes a bath in sweet saffron-infused milk, emerges sunshine-yellow and ready to feed a crowd.

Serve this spring-y Persian kuku, full of tender leeks and zucchini, with warm flatbread or on a sandwich.

Shawarma-style roast chicken at home? You deserve it. No rotisserie required.

The best part of these Turkish-style poached eggs on a bed of crispy bread and creamy yogurt is the garlicky spiced brown butter that gets drizzled on top.

When you bake this Middle Eastern dessert in a muffin tin rather than a party-size round, everyone gets as much of the crispy-crunchy, ghee-soaked pastry as possible.

These Persian potato fritters are miraculously crispy on the outside, fluffy on the inside, and taste best dipped in a quick ‘n’ zesty yogurt. 

Tender chunks of roasted butternut squash and green beans swimming in a warm coconut curry = the vegetarian comfort fare we crave.

Grab some naan and cozy up to a bowl of this hearty and warming coconut curry chicken with vegetables.

The key to tabbouleh, a bright, herby salad from the Levant, is to use a very sharp knife so that you can slice through the parsley and mint just once.

In this dish from southeastern Turkey, chewy, nutty bulgur meets sour-sweet pomegranate molasses meets spicy Aleppo-style pepper meets crunchy-cool lettuce cups.

Hot yogurt soup? Yes, hot yogurt soup. It’s creamy, savory comfort in a bowl.

Istanbul is famous for its grilled mackerel sandwiches dressed with fresh lemon and plenty of crunchy veg—best eaten while strolling along the Bosporus, but equally delicious at a cookout or picnic.

Chef Einat Admony’s soup marries Ashkenazi matzo ball soup with the Yemeni chicken soup she grew up eating during Shabbat in Israel.

Ghormeh sabzi is one of the most celebrated Iranian stews. Andy Baraghani’s recipe includes lamb shoulder, onions, tons of fresh herbs, dried limes, and dried fenugreek leaves.

Yogurt does double duty as a marinade that tenderizes the chicken and as a sauce for the finished dish.

Dry vermicelli is toasted in lots of butter to create extra nutty flavor and richness, a method used in pilaf traditions across communities.

A light, delicate, and barely sweet Persian rice flour cookie with finely ground pistachios and freeze-dried raspberries for color.