Best Middle Eastern

Knafeh is a traditional Middle Eastern dessert featuring layers of delicate, shredded pastry soaked in sweet syrup. It’s commonly filled with creamy cheese like akkawi or nabulsi and often includes pistachios for added flavor and texture. This rich dessert is particularly enjoyed by those seeking au...

*The New Book of Middle Eastern Food* is a comprehensive cookbook written by Egyptian-British food writer Claudia Roden, published in 2000. It serves as a fully revised and expanded version of her influential 1968 debut, *A Book of Middle Eastern Food*. The volume catalogs hundreds of recipes from a...

Fesenjan is a traditional Iranian stew, also known as khoresh-e fesenjan, notable for its rich, sweet, and sour flavor profile. The dish is made by slowly simmering poultry, such as chicken or duck, or occasionally meatballs, in a thick sauce of ground walnuts and pomegranate molasses. The extended...

Shawarma is a Levantine street food of thinly shaved meat cooked on a vertical rotisserie, with origins in the Ottoman Empire's döner kebab tradition and now ubiquitous across the Middle East and globally.

Soom Premium Tahini is a high-quality sesame seed paste distributed by Soom, an American company founded in 2013 that exclusively sources its white sesame seeds from Ethiopia.

Pita is a round, leavened flatbread with origins in the Middle East and Mediterranean regions. It is distinguished by a unique baking process where the dough is cooked at high temperatures, causing it to puff up and create an internal pocket. This pocket forms as steam separates the dough into two l...

Zahav is a 2015 cookbook authored by chef Michael Solomonov and Steven Cook, based on their acclaimed Israeli restaurant of the same name in Philadelphia. The book focuses on modern Israeli cooking, highlighting techniques and recipes for regional dishes such as hummus, pita bread, and roasted lamb....

This classic hummus recipe offers a straightforward preparation using chickpeas, tahini, lemon juice, and garlic. It’s notable for its no-cook simplicity and authentic middle-eastern flavor profile. The addition of olive oil and paprika elevates the presentation and taste. This dip is ideal for vega...

Mejadra is a Levantine rice-and-legume dish made from rice, lentils, and onions cooked until deeply browned or caramelized. Recipes vary in the grain, spices, and texture, but the dish is generally served as a vegetarian main course or side, often with yogurt, salad, or other accompaniments. Its def...

Aleppo pepper is a spice derived from semi-dried and coarsely ground Capsicum annuum chilies, traditionally cultivated in the region around Aleppo, Syria. It is characterized by a moderate heat level of about 10,000 Scoville units, alongside a fruity, raisin-like flavor profile and a slightly oily t...

Shish Kebab is a dish of cubed marinated meat threaded on skewers and grilled over charcoal, originating in the Middle East and Turkey, with the name derived from the Turkish words for skewer and roasted meat.

Albert Hourani was a British-Lebanese historian of the modern Middle East and the Arab world. His scholarship examined political ideas, social change, and the history of Arab communities within the wider development of the region. His 1991 book A History of the Arab Peoples presents a broad historic...

Ottolenghi: The Cookbook is the debut culinary publication by Yotam Ottolenghi and Sami Tamimi, originally published in 2008. The book compiles recipes adapted from the menus of their London-based delicatessens and restaurants, emphasizing bold flavors, Middle Eastern spices, and ingredient-driven v...

Mujadara Hamra is a traditional Middle Eastern dish featuring red lentils and toasted bulgur wheat. The vibrant red color comes from pomegranate molasses, a key ingredient distinguishing it from more common versions. This vegetarian staple originates in Lebanon and Syria, offering a hearty and flavo...

Kofta is a broad family of ground meat dishes found across the Middle East, South Asia, the Balkans, and the Mediterranean. The term derives from the Persian word kūfta, meaning 'ground' or 'pounded,' reflecting the preparation method of finely mincing and shaping the meat. When prepared as kebabs,...

Shakshuka is a dish consisting of eggs poached in a simmering sauce made from tomatoes, olive oil, bell peppers, onions, and garlic. Originating in North African cuisines, particularly in Tunisia and Libya, the dish has become a widespread staple across the Middle East. The sauce is heavily seasoned...

Burlap & Barrel Za'atar is a spice blend sold by the New York-based company Burlap & Barrel, which was founded in 2016. The company operates on a single-origin model, sourcing its spices directly from small-scale growers to ensure traceability. This specific product provides a pre-mixed version of t...

Baharat is a spice blend used in Middle Eastern, Turkish, and Arabic cuisine, with regional variations across the Levant, the Gulf, and North Africa. Typical ingredients include black pepper, cumin, coriander, cinnamon, paprika, and sometimes cardamom, cloves, or nutmeg, combined in differing propor...

Majadra is a traditional Israeli and Palestinian lentil-rice dish. It features simmered lentils combined with rice, generously layered with deeply browned onions. This simple yet flavorful meal has roots in ancient Middle Eastern cuisine dating back over a millennium. It’s commonly enjoyed by those...

Sumac is the coarsely ground dried berry of Rhus coriaria, a shrub native to the Middle East and Mediterranean, prized for its tart, lemony flavor and used as a souring agent and condiment in Lebanese, Turkish, and Persian cuisines.

Labneh is a strained yogurt product from the Levant, produced by draining whey from yogurt through cloth until it reaches a thick, semi-solid consistency. It is a staple food across Lebanon, Syria, Jordan, Palestine, and other parts of the Middle East, commonly served at breakfast with olive oil and...

Mujadara is a staple dish from the Middle East comprised of slow-cooked brown lentils and rice. The notable element is the intensely caramelized onions which provide a sweet and savory counterpoint to the grains. It’s a satisfying and nutritious vegan meal suitable for those seeking hearty, traditio...

Claudia Roden’s *A Book of Middle Eastern Food* offers a foundational exploration of regional dishes from across the Middle East. Published in 1968, this cookbook provides detailed recipes and historical context, showcasing classic ingredients and techniques. It is particularly valuable for those in...

Falastin offers a contemporary look at Palestinian food traditions. Written by Sami Tamimi and Tara Wigley, it presents authentic recipes rooted in family history and regional culinary influences. The book explores the diverse flavors of Palestine, showcasing dishes from across the West Bank and Gaz...

Ghalieh Mahi is a traditional Persian herb and fish stew originating from the southern coastal regions of Iran, such as Khuzestan and Bushehr provinces. It is prepared by simmering chunks of fish in a pungent, herbaceous sauce heavily reliant on fresh fenugreek and coriander. The broth is characteri...

Saltah is a traditional Yemeni stew widely regarded as the national dish of the country. It is composed of a rich meat broth, typically lamb or beef, heavily spiced and mixed with a chunky tomato-chili condiment known as sahawiq. Its most distinguishing feature is a thick layer of frothy, whipped fe...

Khoresh Bademjan is a traditional Iranian stew characterized by its combination of tender braised meat and fried eggplants in a savory, tart sauce. The meat, typically lamb or beef, is slow-cooked with tomatoes, onions, and a souring agent such as unripe grapes (ghooreh), dried limes, or pomegranate...

Nikki Keddie was an American historian associated with the University of California, Los Angeles, whose research centered on modern Iran and the wider Middle East. Her subjects included Islamic movements, gender, women, religion, and social change. Her book Roots of Revolution: An Interpretive Histo...

Roger Owen was a British historian of the modern Middle East and a professor at Harvard University, where he held the A. J. Meyer Professorship of Middle East History. His scholarship examined the economic, political, and social history of the region, especially Egypt and the Middle East in the nine...