529 eastern recipes

Classic koulourakia are twisted Greek Easter cookies brushed with egg wash and sprinkled with sesame seeds. Buttery, slightly crisp, and scented with brandy and vanilla.

Creamy and tasty tzatziki sauce is quick and easy to make, and packed with flavor. A delicious addition to accomplish any meat course.

Just in time for easter, this food coloring chart will help you make things colorful!

These quick and easy deviled eggs are full of flavor. Freshly chopped chives, tarragon, lemon juice, hot pepper sauce and mustard makes a delicious filling. Enjoy these yummy deviled eggs at your Easter's Day!

Soft, pillowy pita bread made entirely with whole wheat flour. Watch them puff up like magic in a hot oven for authentic pocket breads perfect for stuffing.

This bunny cake is really simple and easy to make, if you don't want to use coconut flakes, you can just color the frosting with food coloring, and it will still look cute and pretty!

This beautiful bunny cake will impress everyone at your Easter party!!

A fantastic healthy dip perfect for the holidays or anytime you might have company coming. Butternut squash is roasted with an Arabic Ras El Hanout spice mixture. Based on a recipe by Gordon Ramsay.

Hummus marinade thins classic chickpea, sesame and lemon hummus with olive oil and dark toasted sesame oil into a coating for chicken, lamb, fish or vegetables. Vegan, gluten-free and Middle Eastern.

Classic Middle Eastern hummus blended from chickpeas, tahini, lemon juice, and garlic. Topped with paprika-tinted olive oil and parsley for a smooth, creamy dip ready in 30 minutes.

Eggless rolled ginger cookies cut into Easter egg shapes, sweetened with molasses and warmed with ginger and cinnamon. An old-fashioned holiday cookie perfect for decorating with kids.

This is Eastern European recipe of a very tasty salad. It is known to be beneficial for digestion. Enjoy.

Bright, herb-forward hummus with no tahini needed. Sautéed onion and garlic blend with fresh parsley, basil, oregano, and coriander into silky chickpeas for a lighter Middle Eastern dip that skips the paste but keeps all the flavor. Ready in 25 minutes.

Classic Middle Eastern hummus blended from cooked chickpeas, tahini, lemon juice, four cloves of garlic, and a generous drizzle of olive oil. The pita-and-falafel sidekick that holds its own as a meal.

Hummus bi tahini blends chickpeas with tahini, garlic, and lemon for the silkiest Lebanese-style dip. A baking soda boil softens the chickpeas, and toasted pine nuts crown the bowl.

This is a "three-ingredient" anti-inflammatory Lebanese-inspired side dish (or vegetarian main) made with brown rice, lentils, and caramelized onions. Instant pot ready directions included.