Introduction
Middle Eastern cuisine has gained immense popularity worldwide for its unique flavors, aromatic spices, and diverse range of dishes. The cuisine of the Middle East encompasses a rich culinary heritage that reflects the region’s history, culture, and geographical influences. From savory appetizers to delectable desserts, Middle Eastern food offers a delightful culinary experience that is worth exploring.
Importance of Cooking Food at Home and Exploring New Cuisines
In today’s fast-paced world, where convenience often takes precedence, cooking food at home is an essential practice that promotes healthier eating habits, fosters creativity in the kitchen, and brings families and friends together. Exploring new cuisines, such as Middle Eastern cuisine, introduces us to different flavors, expands our culinary knowledge, and encourages cultural appreciation. Cooking at home allows us to have control over the ingredients we use, making it easier to accommodate dietary restrictions and preferences.
Traditional Middle Eastern Recipes
Recipe 1: Hummus
Hummus is a classic Middle Eastern dip made from chickpeas, tahini, garlic, lemon juice, and olive oil. It is enjoyed as a spread, dip, or accompaniment to various dishes. Here’s a simple recipe to make hummus at home:
Ingredients:
1 can of chickpeas (drained and rinsed)
1/4 cup of tahini
cloves of garlic
lemon juice
olive oil
Salt to taste
Optional: paprika, parsley, or olive oil for garnish
Step-by-step instructions:
In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, and salt.
Blend the ingredients until smooth and creamy, adding water if necessary to achieve the desired consistency.
Taste and adjust the seasoning as needed.
Transfer the hummus to a serving bowl and drizzle with olive oil. Sprinkle with paprika, parsley, or any desired garnish.
Serve with pita bread, fresh vegetables, or use it as a spread in sandwiches.
Tips and variations:
Add roasted red peppers, sun-dried tomatoes, or olives for flavor variations.
Experiment with different spices like cumin, coriander, or smoked paprika.
Garnish with pine nuts or chopped fresh herbs for added texture and freshness.
Recipe 2: Falafel
Falafel is a popular Middle Eastern street food made from ground chickpeas or fava beans. These crispy and flavorful deep-fried balls are typically served in pita bread with a variety of toppings and sauces. Here’s how to make falafel from scratch:
Ingredients:
1 cup of dried chickpeas (soaked overnight)
1 small onion, roughly chopped
garlic
parsley leaves
cilantro leaves
coriander, cumin
salt
1/2 teaspoon of baking soda
Vegetable oil for frying
Step-by-step instructions:
Drain and rinse the soaked chickpeas. Pat them dry with a kitchen towel.
In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and baking soda.
Process the mixture until well combined but still slightly coarse.
Transfer the mixture to a bowl, cover, and refrigerate for at least 1 hour.
Shape the chilled mixture into small balls or patties, about the size of a golf ball.
In a deep saucepan or fryer, heat vegetable oil to 350°F (175°C).
Carefully drop the falafel balls into the hot oil and fry until golden brown and crispy, about 4-5 minutes.
Remove the falafel from the oil and drain on a paper towel-lined plate.
Serve the falafel in pita bread with tahini sauce, fresh vegetables, and pickles.
Tips and variations:
You can use a combination of chickpeas and fava beans for a different flavor profile.
Add spices like cayenne pepper or chili flakes for a spicy kick.
Bake the falafel instead of frying for a healthier alternative.
Recipe 3: Tabouleh
Tabouleh is a refreshing salad that originates from the Levant region of the Middle East. It is made with bulgur wheat, fresh herbs, tomatoes, cucumbers, and a zesty dressing. Here’s how to prepare tabouleh:
Ingredients:
1/2 cup of bulgur wheat
1 cup of boiling water
1 cup of finely chopped fresh parsley
1/4 cup of finely chopped fresh mint leaves
2 medium tomatoes, finely chopped
1 small cucumber, finely chopped
1/4 cup of finely chopped red onion
Juice of 2 lemons
3 tablespoons of olive oil
Salt and pepper to taste
Step-by-step instructions:
Place the bulgur wheat in a heatproof bowl and pour the boiling water over it. Cover and let it sit for about 15 minutes or until the wheat is tender and has absorbed the water.
Fluff the cooked bulgur with a fork and let it cool to room temperature.
In a large bowl, combine the chopped parsley, mint, tomatoes, cucumber, and red onion.
Add the cooled bulgur wheat to the bowl and toss the ingredients together.
In a separate small bowl, whisk together the lemon juice, olive oil, salt, and pepper.
Pour the dressing over the tabouleh salad and toss to coat evenly.
Taste and adjust the seasoning if needed.
Let the salad sit for at least 30 minutes to allow the flavors to meld together.
Serve chilled as a side dish or as a refreshing light meal.
Tips and variations:
Use quinoa instead of bulgur wheat for a gluten-free option.
Add diced bell peppers or pomegranate arils for extra crunch and color.
Customize the dressing by adding a touch of sumac or crushed garlic.
Delicious Middle Eastern Main Dishes
Recipe 1: Shawarma
Shawarma is a popular Middle Eastern dish made with marinated meat, typically beef, chicken, or lamb, that is slowly roasted on a vertical spit. The meat is thinly sliced and served in a warm pita bread with various toppings and sauces. Here’s a recipe for chicken shawarma:
Ingredients:
1 pound of boneless, skinless chicken thighs or breasts
1/4 cup of plain yogurt
3 tablespoons of olive oil
spoons of lemon juice
4 cloves of garlic, minced
2 teaspoons of ground cumin
2 teaspoons of ground coriander
1 teaspoon of smoked paprika
1 teaspoon of ground turmeric
1/2 teaspoon of ground cinnamon
Salt and pepper to taste
Pita bread and desired toppings for serving (e.g., tomatoes, cucumbers, lettuce, tahini sauce)
Step-by-step instructions:
In a bowl, combine the yogurt, olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
Add the chicken thighs or breasts to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour, or ideally overnight, to allow the flavors to develop.
Preheat the grill or preheat the oven to 425°F (220°C).
If grilling, thread the marinated chicken onto skewers. If using the oven, place the chicken on a baking sheet lined with parchment paper.
Grill or bake the chicken for 15-20 minutes, or until cooked through and slightly charred.
Remove the chicken from the heat and let it rest for a few minutes. Slice the chicken into thin strips.
Warm the pita bread and assemble the shawarma by placing the sliced chicken inside, along with your desired toppings and sauces.
Roll the pita bread tightly and secure it with foil or parchment paper.
Serve the shawarma immediately and enjoy!
Tips and variations:
Marinate the chicken for longer to enhance the flavor.
Experiment with different spices and herbs, such as paprika, sumac, or za’atar.
For a vegetarian option, use marinated grilled vegetables or falafel as a substitute for the chicken.
Recipe 2: Kebabs
Kebabs are a staple in Middle Eastern cuisine and are made by skewering and grilling small pieces of marinated meat or vegetables. They are often served with rice, salad, or in a pita bread wrap. Here’s a recipe for chicken kebabs:
Ingredients:
1 pound of boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
1/4 cup of olive oil
lemon juice
cloves of garlic, minced
cumin
coriander
paprika
turmeric
cinnamon
Salt and pepper to taste
Wooden skewers, soaked in water for 30 minutes to prevent burning
Step-by-step instructions:
In a bowl, combine the olive oil, lemon juice, minced garlic, cumin, coriander, paprika, turmeric, cinnamon, salt, and pepper.
Add the chicken pieces to the marinade, ensuring they are well coated. Cover the bowl and refrigerate for at least 1 hour.
Preheat the grill or preheat the oven to 425°F (220°C).
Thread the marinated chicken onto the soaked wooden skewers, leaving a small gap between each piece.
Grill the kebabs over medium-high heat or bake them in the oven for 12-15 minutes, or until the chicken is cooked through and slightly charred.
Rotate the skewers occasionally to ensure even cooking.
Remove the kebabs from the heat and let them rest for a few minutes.
Serve the chicken kebabs with rice, salad, or inside a pita bread wrap with your favorite sauces and toppings.
Tips and variations:
Try using different meats like lamb, beef, or shrimp for variety.
Add chunks of bell peppers, onions, or cherry tomatoes between the meat for added flavor and color.
Make a yogurt-based marinade by adding yogurt, lemon juice, and spices for a tenderizing effect.
Recipe 3: Moussaka
Moussaka is a hearty and flavorful dish that is popular in Middle Eastern and Mediterranean cuisines. It typically consists of layers of eggplant, ground meat, and a rich tomato sauce, topped with a creamy béchamel sauce and baked to perfection. Here’s a recipe for a delicious eggplant moussaka:
Ingredients:
2 large eggplants, sliced lengthwise into 1/4-inch thick slices
Salt for eggplant sweating
Olive oil for brushing the eggplant slices
1 pound of ground lamb or beef
1 onion, finely chopped
3 cloves of garlic, minced
1 can (14 ounces) of diced tomatoes
2 tablespoons of tomato paste
1 teaspoon of dried oregano
1/2 teaspoon of ground cinnamon
Salt and pepper to taste
1/4 cup of chopped fresh parsley
1/4 cup of grated Parmesan cheese (optional)
For the béchamel sauce:
4 tablespoons of unsalted butter
1/4 cup of all-purpose flour
2 cups of milk
1/4 teaspoon of ground nutmeg
Salt and pepper to taste
2 large eggs, beaten
Step-by-step instructions:
Sprinkle salt on both sides of the eggplant slices and let them sit for about 30 minutes to remove excess moisture. Rinse the eggplant slices and pat them dry with paper towels.
Preheat the oven to 400°F (200°C) and brush the eggplant slices with olive oil. Place them on a baking sheet and roast for about 15-20 minutes until they are tender and slightly browned. Set aside.
In a large skillet, brown the ground lamb or beef over medium heat until cooked through. Remove any excess grease.
Add the chopped onion and minced garlic to the skillet and sauté until the onion is translucent.
Stir in the diced tomatoes, tomato paste, dried oregano, ground cinnamon, salt, and pepper. Simmer the mixture for about 10-15 minutes to allow the flavors to meld together.
Remove the skillet from the heat and stir in the chopped fresh parsley. Set aside.
In a separate saucepan, melt the butter over medium heat. Add the flour and whisk constantly for 2-3 minutes to create a roux.
Gradually whisk in the milk, nutmeg, salt, and pepper. Continue whisking until the sauce thickens and comes to a simmer.
Remove the saucepan from the heat and temper the beaten eggs by gradually adding a small amount of the hot sauce while whisking continuously.
Add the tempered eggs to the saucepan and whisk until well combined.
Return the saucepan to low heat and cook for another 2-3 minutes until the sauce thickens further. Remove from heat.
To assemble the moussaka
Spread a thin layer of the meat sauce in a baking dish. Arrange a layer of the roasted eggplant slices on top.
Repeat the layers, alternating between the meat sauce and eggplant slices until all the ingredients are used, ending with a layer of eggplant on top.
Pour the béchamel sauce over the top layer of eggplant, ensuring it covers the entire dish.
Sprinkle grated Parmesan cheese over the béchamel sauce, if desired.
Bake the moussaka in the preheated oven for about 40-45 minutes, or until the top is golden brown and bubbling.
Remove the moussaka from the oven and let it cool for a few minutes before serving.
Slice into portions and serve with a side salad or crusty bread.
Tips and variations:
For a vegetarian version, replace the ground meat with cooked lentils or mushrooms.
Add layers of sliced potatoes or zucchini for additional texture and flavor.
Experiment with different spices and herbs to customize the meat sauce, such as paprika, thyme, or bay leaves.
Sweet Middle Eastern Treats
Recipe 1: Baklava
Baklava is a classic Middle Eastern dessert made with layers of phyllo pastry, nuts, and sweet syrup. It’s a rich and indulgent treat with a crispy texture and sweet, nutty flavor. Here’s a recipe for traditional baklava:
Ingredients:
1 package of phyllo pastry sheets, thawed according to package instructions
1 1/2 cups of mixed nuts (such as walnuts, pistachios, and almonds), finely chopped
1/2 cup of unsalted butter, melted
1 teaspoon of ground cinnamon
1 cup of granulated sugar
1/2 cup of water
1/2 cup of honey
1 teaspoon of lemon juice
1 teaspoon of rose water (optional)
Step-by-step instructions:
Preheat the oven to 350°F (175°C) and grease a baking dish.
In a bowl, combine the finely chopped nuts with ground cinnamon.
Place a sheet of phyllo pastry in the greased baking dish and brush it with melted butter. Repeat this process, layering about 8-10 sheets of phyllo pastry and brushing each layer with butter.
Sprinkle a generous amount of the nut mixture evenly over the top layer of phyllo pastry.
Repeat the layering process with another 8-10 sheets of phyllo pastry, brushing each layer with butter and sprinkling with the nut mixture.
Continue layering until all the nuts are used, ending with a final layer of phyllo pastry on top.
Using a sharp knife, carefully score the top layer of phyllo pastry into diamond or square shapes.
Bake the baklava in the preheated oven for 30-35 minutes, or until it is golden brown and crispy.
While the baklava is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, honey, lemon juice, and rose water (if using).
Bring the syrup to a boil, then reduce the heat and let it simmer for about 10-15 minutes until slightly thickened.
Remove the baklava from the oven and immediately pour the hot syrup evenly over the top. Ensure that the syrup reaches all the scored lines.
Allow the baklava to cool completely in the baking dish, absorbing the syrup.
Once cooled, carefully cut along the scored lines to separate the individual pieces.
Serve the baklava on a platter, garnished with additional chopped nuts if desired.
Tips and variations:
Experiment with different nut combinations or use a single type of nut for a specific flavor profile.
Add a sprinkle of ground cloves or cardamom to the nut mixture for a touch of spice.
Try using a flavored syrup, such as orange blossom or maple syrup, to drizzle over the baklava for extra sweetness and aroma.
Recipe 2: Basbousa
Basbousa, also known as revani or semolina cake, is a moist and sweet Middle Eastern dessert made with semolina, yogurt, and a fragrant syrup. It’s often served with a cup of tea or coffee and is a popular treat for special occasions. Here’s a recipe for a delicious basbousa:
Ingredients:
semolina
all-purpose flour
granulated sugar
unsweetened desiccated coconut
plain yogurt
unsalted butter, melted
baking powder
vanilla extract
Sliced almonds or pistachios for garnish
For the syrup:
sugar
water
lemon juice
1 teaspoon of rose water (optional)
Step-by-step instructions:
Preheat the oven to 350°F (175°C) and grease a square baking dish.
In a large mixing bowl, combine the semolina, all-purpose flour, granulated sugar, desiccated coconut, baking powder, melted butter, yogurt, and vanilla extract. Mix well until all the ingredients are fully combined.
Pour the batter into the greased baking dish and spread it evenly.
Using a knife, score the batter into diamond or square shapes, making sure not to cut all the way through.
Place a sliced almond or pistachio in the center of each scored piece for garnish.
Bake the basbousa in the preheated oven for about 30-35 minutes, or until it is golden brown on top and a toothpick inserted into the center comes out clean.
While the basbousa is baking, prepare the syrup. In a saucepan, combine the granulated sugar, water, lemon juice, and rose water (if using).
Bring the syrup to a boil, then reduce the heat and let it simmer for about 10-15 minutes until slightly thickened.
Once the basbousa is out of the oven, immediately pour the hot syrup over the top, ensuring that it reaches all the scored lines and edges.
Allow the basbousa to cool completely in the baking dish, absorbing the syrup.
Once cooled, cut along the scored lines to separate the individual pieces.
Serve the basbousa on a platter, garnished with additional sliced almonds or pistachios if desired.
Tips and variations:
Substitute some of the semolina with fine cornmeal or almond flour for a different texture.
Add a pinch of ground cardamom or cinnamon to the batter for a hint of spice.
Drizzle a mixture of honey and orange blossom water over the basbousa before serving for added sweetness and fragrance.
Recipe 3: Kunafa
Kunafa, also known as kanafeh, is a popular Middle Eastern dessert made with shredded phyllo pastry, sweet cheese, and a sweet syrup. It’s known for its crispy exterior and gooey, cheesy interior, creating a delightful contrast in texture and flavor. Here’s a recipe for delicious kunafa:
Ingredients:
1 package of shredded phyllo pastry (kunafa dough)
unsalted butter, melted
mozzarella cheese, shredded
ricotta cheese
simple syrup (made by boiling equal parts water and granulated sugar until the sugar dissolves)
rose water (optional)
Chopped pistachios or ground cinnamon for garnish
Step-by-step instructions:
Preheat the oven to 350°F (175°C) and grease a round baking dish.
In a bowl, combine the shredded mozzarella cheese and ricotta cheese, mixing well.
Separate the shredded phyllo pastry into two equal parts.
Spread one part of the shredded phyllo pastry in the greased baking dish, pressing it down firmly to create a crust.
Pour the melted butter over the shredded phyllo pastry, ensuring it is evenly coated.
Spread the cheese mixture over the shredded phyllo pastry crust, pressing it down gently.
Place the remaining part of the shredded phyllo pastry on top of the cheese mixture, gently pressing it down.
Bake the kunafa in the preheated oven for about 30-35 minutes, or until the top is golden brown and crispy.
While the kunafa is baking, combine the simple syrup and rose water (if using) in a saucepan and warm it over low heat.
Once the kunafa is out of the oven, immediately pour the warm syrup evenly over the top, allowing it to soak into the pastry.
Let the kunafa cool for a few minutes before cutting it into individual pieces.
Garnish the kunafa with chopped pistachios or a sprinkle of ground cinnamon.
Tips and variations:
Substitute the mozzarella cheese with unsalted akkawi or nabulsi cheese for a more traditional flavor.
Add a layer of finely chopped nuts, such as pistachios or almonds, between the cheese mixture for added crunch and flavor.
Drizzle additional melted butter over the kunafa before baking for a richer taste.
Conclusion
In conclusion, Middle Eastern cuisine offers a diverse and flavorful array of dishes that are beloved worldwide. From the rich and creamy hummus to the crispy falafel, the refreshing tabouleh, the savory shawarma and kebabs, and the indulgent sweet treats like baklava, basbousa, and kunafa, Middle Eastern cuisine has something to offer for everyone.
Cooking food at home and exploring new cuisines, such as Middle Eastern cuisine, not only allows us to discover new flavors but also provides a sense of connection to different cultures. It’s an opportunity to experiment with ingredients, try new techniques, and create dishes that bring people together.
Remember, cooking is an art, and every dish you create is a reflection of your creativity and passion. So, have fun, savor the flavors, and enjoy the journey of exploring Middle Eastern cuisine in your own home. Bon appétit!
