90 eastern recipes

Eastern European poppy seed crescents made from rich yeast dough filled with a sweet cinnamon-lemon poppy seed paste, brushed with egg wash and topped with chopped nuts.

Authentic Middle Eastern falafel made from dried chickpeas soaked overnight and deep-fried golden. Crispy exterior with fluffy interior, perfect in pita with tahini sauce.

Pillowy potato dumplings with cottage cheese and a whisper of nutmeg, boiled until tender and drizzled with melted butter. Eastern European comfort food from scratch.

Falafel in pita pockets: cumin and coriander-spiced chickpea patties stuffed into warm pita bread. A Middle Eastern street food staple made quickly at home.

Vegetarian tempeh-stuffed peppers simmered in a tangy tomato-sauerkraut sauce, packed with miso, beans, and herbs. Hearty plant-based main with Eastern European roots.

Noodles, cabbage, and onions, the classic haluski: tender egg noodles tossed with buttery, golden-browned cabbage and sweet caramelized onions. Humble Eastern European comfort food in one skillet.

Middle Eastern braised ox ribs in pepper sauce with sumac, mace, and marjoram, slow-cooked with sweet red peppers and onions. Serve over rice or potatoes.

Roasted eggplant caviar dip with fresh tomatoes, garlic, basil, and a splash of soy sauce. A smoky, rustic Middle Eastern-style spread for pita or crackers.

Croatian poppy seed povitica with a yeasted sweet dough stretched paper-thin and rolled around a honey-sweetened poppy seed filling. Traditional Eastern European holiday bread.

Turkish lamb pita burgers blend ground lamb and turkey with bulgur, toasted coriander and cumin, allspice, and cinnamon. Tucked into warm whole-wheat pitas with herbed yogurt and tomato-onion salad. Eastern Mediterranean flavors for 6.

Lemon soup with garbanzo beans, turmeric, cumin, and a silky egg-lemon base topped with fresh mint. A Middle Eastern-inspired comfort soup ready in 45 minutes.

A tangy Eastern European soup made with beef stock, sauerkraut juice, sour cream, mashed potatoes, and fresh dill. Topped with rye croutons and ready in 25 minutes.

Quinoa tabbouleh swaps traditional bulgur for protein-rich quinoa, tossed with cherry tomatoes, fresh parsley, mint, cilantro, pine nuts and a bright lemon-olive oil dressing. A gluten-free Middle Eastern-style salad.

Hot baba ghanoush turned into a creamy vegetarian pasta sauce with roasted eggplant, tahini, yogurt, lemon, and dry sherry. A Middle Eastern twist on a weeknight pasta dinner.

Lima beans smitane tossed with sour cream, diced pimento, chives, and garlic powder. A creamy, Eastern European-inspired side dish made from frozen limas in under 30 minutes.

Hearty beef borscht with browned chuck, cabbage, potatoes, tomatoes, and dill, finished with a swirl of sour cream. A chunky, stew-like take on the Eastern European classic.