Middle Eastern

Za’atar

Za’atar
Source of Recipe
New York Times Cooking, Recipe from Lior Lev Sercarz Adapted by Melissa Clark
Serves/Makes/Yields
⅓ cup

Za’atar is the name for both a traditional Middle Eastern seasoning blend and the pungent green herb that gives the blend its intense, earthy character. The hardy herb, which grows wild, tastes like a combination of oregano, marjoram, summer savory and thyme — all of which can be used as substitutes if dried za’atar isn’t available.

Tanabour (Armenian Yogurt and Barley Soup)

Tanabour (Armenian Yogurt and Barley Soup)
Source of Recipe
Cook's Illustrated, Published August 3, 2021
Serves/Makes/Yields
6

Tanabour, or spas, is a nourishing, filling, and thoroughly satisfying Armenian grain-and-yogurt soup. Though tanabour can be made using a wide variety of grains, ours uses pearl barley, since—lacking hulls—it cooks to a tender, plump consistency without breaking down entirely. We used Greek yogurt, since it gave the soup the requisite thickness and dairy richness without leaving it overly tart. We added an egg yolk to give the soup further richness and a silky consistency. Finally, we garnished the soup with cilantro and Aleppo pepper–infused melted butter.

Tomato-Zucchini Tart With Za’atar and Feta

Tomato-Zucchini Tart With Za’atar and Feta
Source of Recipe
Boston Globe, By Christopher Kimball Globe Correspondent, June 2, 2021
Serves/Makes/Yields
6

Frozen puff pastry sheets make this elegant and impressive vegetable tart fromBeirut easy to pull together. We use za’atar, a Middle Eastern herb blend, to add a perfect flavor accent for the vegetables. Poking holes in the rolled-out pastry helps it rise evenly, but leave a 1-inch border around the edges so the pastry forms a light, crisp outer crust.

 

Carrot, Sweet Potato, and Spinach Eggah

Carrot, Sweet Potato, and Spinach Eggah
Source of Recipe
Boston Globe, By Christopher Kimball Globe Correspondent, June 2, 2021
Serves/Makes/Yields
4 to 6

Eggah often is referred to as an Egyptian omelet or frittata. It can be basic and egg-centric or dense with vegetables, herbs, or even meat. Spices often are included in the mix, as well as baking powder to give the eggs a little lift. In this vegetarian version, crushed cumin seeds provide contrast in both texture and flavor against the sweetness of the carrots and sweet potato, and ground turmeric accentuates the golden color of the egg yolks and earthiness of the vegetables. As a final flourish, we make a tangy yogurt sauce to round out the dish.

Turkish Poached Eggs with Garlicky Yogurt (Çilbir)

Turkish Poached Eggs with Garlicky Yogurt (Çilbir)
Source of Recipe
Christopher Kimball Milk Street, May-June 2021 Magazine, By Julia Rackow
Serves/Makes/Yields
4

This classic Turkish dish, called çilbir, nestles runny-yolked poached eggs in a creamy, garlic-spiked yogurt, then finishes the dish with a spice-infused butter. We also add a handful of herbs for fresh flavor and bright color. Aleppo pepper gives the infused butter a vibrant red hue and subtle heat. If you can't find it, use 2 teaspoons sweet paprika plus ½ teaspoon red pepper flakes. If you're hesitant to poach eggs, fear not. This method is simple and straightforward. The low sides of a skillet makes adding eggs to the water easier than with a high-sided pot.

Lebanese Lentils and Rice With Crisped Onions (Mujaddara)

Lebanese Lentils and Rice With Crisped Onions (Mujaddara)
Source of Recipe
Christopher Kimball Bosoton Globe Correspondent, April 7, 2021
Serves/Makes/Yields
4

Rice and lentils with caramelized onions is a much-loved food in the Middle East. This is our take on the version we tasted in Lebanon. The rice and lentils are simmered together in the same pot, with the lentils getting a 10-minute head start so both finish at the same time. Meanwhile, the onions are fried until crisp and deeply caramelized — almost burnt, really — to coax out a savory bittersweet flavor.

Muhammara (Christopher Kimball Boston Globe)

Muhammara
Source of Recipe
Christopher Kimball Bosoton Globe Correspondent, April 7, 2021,
Serves/Makes/Yields
2 cups

Muhammara is a spicy-tart dip for flatbread made from walnuts and roasted red peppers. The name comes from the Arabic word for reddened. The dish originated in Syria, where it often is served alongside hummus and baba ganoush.

Aleppo pepper is made from ground dried Halaby chilies; it tastes subtly of cumin and fruit, with only mild heat. Look for it in well-stocked markets and spice shops, but if you cannot find it, simply leave it out — the muhammara will still be delicious. Serve with flatbread or vegetables for dipping or use as a sandwich spread.

Shakshuka With Feta

Shakshuka With Feta
Source of Recipe
Melissa Clark, NY Times, cooking.nytimes.com
Serves/Makes/Yields
4 to 6 servings

Shakshuka may be at the apex of eggs-for-dinner recipes, though in Israel it is breakfast food, a bright, spicy start to the day with a pile of pita or challah served on the side. (It also makes excellent brunch or lunch food.) It’s a one-skillet recipe of eggs baked in a tomato-red pepper sauce spiced with cumin, paprika and cayenne. First you make that sauce, which comes together fairly quickly on top of the stove, then you gently crack each of the eggs into the pan, nestling them into the sauce. The pan is moved into the oven to finish.

Eggplant-Walnut Dip (Kashke Bademjan)

Eggplant-Walnut Dip (Kashke Bademjan)
Source of Recipe
Christopher Kimball, Boston Globe - August 7, 2019
Serves/Makes/Yields
3 ½ cups

If you can’t find Aleppo pepper, substitute a pinch of cayenne.

The consistency of the dip is best after being refrigerated for at least 12 hours, but its flavor is fullest at room temperature, so allow it to stand on the counter for about 1 hour before stirring in the herbs and adding the garnishes. Serve the dip with warmed pita bread or seeded crackers.

Don’t use eggplants that weigh more than 1 pound each; they tend to have more seeds and can be bitter. Choose eggplants with taut, glossy skin and no bruises or brown spots.

Vegetable Shakshuka

Vegetable Shakshuka
Source of Recipe
St. Louis Dispatch, Jan. 4, 2017
Serves/Makes/Yields
6

Chefs call it a half-sheet and think it’s used for baking.

That’s because chefs don’t think the same way as home cooks. They’re not as resourceful.

What they call a half-sheet, we call a rimmed baking sheet. What they think is best used for, say, cookies, we picture using to cook a whole meal. It’s simple, it’s convenient, and the best part is that you only have one pan to wash.

Sheet pan meals are up and coming; they’re the new big thing. For those in the know, they’re already a trend. Entire cookbooks are devoted to the trend, along with the inevitable blogs.