Maqluba, which translates to “upside-down” in Arabic, is a traditional Levantine dish featuring layers of rice, meat, and vegetables cooked together in a pot, then flipped upside down before serving. To make maqluba, start by arranging sliced vegetables such as eggplant, potato, and cauliflower in the bottom of a large
Mujadara is a comforting and hearty Middle Eastern dish made from lentils, rice, and caramelized onions. It’s simple to prepare yet packed with flavor and nutrition. To make mujadara, start by cooking lentils and rice separately until tender. In a large skillet, sauté thinly sliced onions in olive oil until golden brown and caramelized. Season the onions with a pinch of salt and a sprinkle of cumin for extra flavor. Once the lentils and rice are
Shakshuka is a popular North African and Middle Eastern dish made from poached eggs in a spicy tomato and pepper sauce. To make shakshuka, start by sautéing diced onions, bell peppers, and minced garlic in olive oil until soft and fragrant. Add canned diced tomatoes, along with spices like cumin, paprika, salt, and pepper. Simmer the sauce until it thickens slightly, then create small wells in the sauce and crack eggs into them. Cover the skillet
Kibbeh is a traditional Levantine dish made from ground meat, bulgur wheat, and spices. It can be shaped into balls, patties, or baked in a tray and sliced into squares. To make kibbeh, start by soaking fine bulgur wheat in water until it’s soft, then drain any excess liquid. Mix the bulgur wheat with ground meat (traditionally lamb or beef), finely chopped onion, pine nuts, and a blend of spices such as cinnamon, allspice, and nutmeg.
Fattoush is a colorful and refreshing salad that’s popular in Lebanon and other Levantine countries. It’s made with a variety of fresh vegetables, herbs, and toasted pita bread, all tossed in a tangy dressing. To make fattoush, start by chopping crisp lettuce, juicy tomatoes, crunchy cucumbers, peppery radishes, and fragrant herbs like parsley and mint. Toss the chopped vegetables and herbs together in a large bowl, then add a generous sprinkle of sumac for its tart
Moutabbal, also known as baba ghanoush, is a creamy eggplant dip with a smoky flavor that’s perfect for dipping or spreading on flatbreads. To make moutabbal, start by grilling whole eggplants over an open flame or on a barbecue until the skin is charred and the flesh is soft. Let the eggplants cool, then peel off the skin and mash the flesh with a fork. Mix the mashed eggplant with tahini, yogurt, minced garlic, freshly squeezed
Baba Ghanoush is a smoky eggplant dip that’s popular in the Middle East. To prepare it, start by roasting whole eggplants over an open flame or in the oven until the skin is charred and the flesh is soft. Let the eggplants cool, then peel off the skin and mash the flesh with a fork. Mix the mashed eggplant with tahini, minced garlic, freshly squeezed lemon juice, extra virgin olive oil, and a pinch of salt
Falafel is a popular Middle Eastern street food made from ground chickpeas or fava beans, mixed with herbs and spices, then deep-fried until crispy. To make falafel at home, start by soaking dried chickpeas overnight. Drain and rinse the chickpeas, then blend them with chopped onion, garlic, fresh parsley, coriander, cumin, salt, and a touch of baking powder until a coarse mixture forms. Shape the mixture into small balls or patties, then fry them in hot
Hummus is a staple in Middle Eastern cuisine, loved for its creamy texture and nutty flavor. To prepare homemade hummus, begin by blending cooked chickpeas, tahini (sesame seed paste), freshly squeezed lemon juice, minced garlic, and a pinch of salt together in a food processor until smooth. Adjust the consistency by adding water as needed. Transfer the hummus to a serving bowl and drizzle with extra virgin olive oil. Garnish with a sprinkle of paprika or
Tabbouleh is a refreshing and vibrant salad that originates from Lebanon. It’s known for its bright flavors and nutritious ingredients. To make it, start by finely chopping fresh parsley and ripe tomatoes. Soak bulgur wheat in water until it’s soft, then drain. Mix the chopped parsley, tomatoes, and bulgur wheat together in a bowl. Season the salad with freshly squeezed lemon juice, a drizzle of extra virgin olive oil, and a sprinkle of salt and pepper.
