Middle Eastern

Curried Vegetables with Eggs and Toasted Naan

Curried Vegetables with Eggs and Toasted Naan
Source of Recipe
The Boston Globe - January, 7, 2014
Serves/Makes/Yields
4

The curried vegetables will heat quickly in a skillet, then drop a few eggs in little wells in the vegetables until the whites just set. The dish is reminiscent of Middle Eastern shakshuka. Use toasted naan to scoop up sauce and golden runny yolks.

Zucchini-Yogurt Dip

Zucchini-Yogurt Dip
Source of Recipe
The Boston Globe, NOVEMBER 19, 2013
Serves/Makes/Yields
Makes about 4 cups or enough to serve 14 as a dip

Serve this sauteed zucchini, turmeric, and yogurt dip as an appetizer with toasted pita or flatbread or as a sauce with kebabs.

Barley and Herb-Stuffed Vegetables

Recipe Photo: Barley and Herb-Stuffed Vegetables
Source of Recipe
The New York Times, August 30, 2011 by MARTHA ROSE SHULMAN
Serves/Makes/Yields
6

This dish is based on a Turkish stuffing for vegetables, a delicate sweet-savory rice mixture seasoned with allspice, cinnamon, parsley, and dill or mint. I decided to use barley instead of rice for a heartier dish. Once stuffed, the vegetables are gently cooked in a mixture of water and oil.

 

Carrots and Lentils in Olive Oil

Recipe Photo: Carrots and Lentils in Olive Oil
Source of Recipe
The New York Times, March 8, 2011, By Martha Rose Shulman
Serves/Makes/Yields
Serves four to six

This is an adaptation of a Turkish recipe, a sweet and savory combination of lentils, onions and carrots that can be served hot or at room temperature, as a main dish or a side.

Muhammara or Mouhammara

Recipe Photo: Mohammara or Mouhammara
Source of Recipe
Epicurious | May 25 2008
Serves/Makes/Yields
4

This dip is on the mild side. For a little more kick, increase the amount of dried crushed red pepper. Great dip for parties.

Quinoa Tabbouleh

Recipe Photo: Quinoa Tabbouleh
Source of Recipe
Whole Foods
Serves/Makes/Yields
4

Sandra sent Whole Foods a recipe for her family's tabbouleh which uses quinoa instead of the traditional bulgur for a gluten-free version. She notes "We are of Lebanese-descent, and my mother found out that she had Celiac Decease about 10 years ago. This tabbouleh recipe is preferred by all of us to the bulgur wheat variety! Pretty strong endorsement from a Lebanese family!" This flavorful salad can stand alone as a vegetarian main dish, thanks to quinoa's protein content, or be served as a side dish or sandwich filling.

 

Tabbouleh

Recipe Photo: Tabbouleh
Source of Recipe
The Boston Globe, February 17, 2010
Serves/Makes/Yields
4

Serve with pita wedges, in pita pockets, or as part of a mezze platter.

 

Zucchini Pancakes, Turkish Style

Zucchini Pancakes, Turkish Style
Source of Recipe
New York Times - April 7, 2009
Serves/Makes/Yields
12 pancakes.

AYTEKIN YAR, the executive chef at Dardanel on the Upper East Side, eats mucver — delicate, crisp zucchini pancakes — at four in the afternoon, before he starts cooking for the dinner crowd. “I love it because it’s tasty, and it’s not heavy,” Mr. Yar said. His version of mucver (pronounced MOOSH-vair) has not just shredded zucchini, but also tiny clouds of feta and a sprinkling of minced fresh dill and scallions. They are crisp on the outside, tender within and subtly herbaceous. Mr. Yar was born in Turkey, and his grandmother and mother made the dish a bit differently there.

Green Beans with Creamy Garlic Dressing

Green Beans with Creamy Garlic Dressing
Source of Recipe
EatingWell Magazine May/June 2009
Serves/Makes/Yields
Makes 4 servings, about 3/4 cup each

Inspired by a Lebanese pasta dish, we toss steamed green beans with garlicky yogurt for an easy side dish. Try it with roast lamb. 

 

Grilled or Roasted Eggplant (for puree recipes)

Recipe Photo: Grilled or Roasted Eggplant (for puree recipes)
Source of Recipe
Boston Globe - August 2, 2009
Serves/Makes/Yields
Makes about 2 cups

The cuisines of most Mediterranean and Middle East countries include some type of eggplant salad. The purple orb is usually grilled or roasted, mashed or pureed, and seasoned with olive oil and lemon, at a minimum. In this most basic form, the dish is often called “peasant caviar,” presumably because after grilling or roasting, this pedestrian vegetable assumes a rich, lush -- patrician, if you will -- texture.