237 eastern recipes

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Ukrainian cold fruit soup pureed with apples, pears, cherries, plums, and peaches in cinnamon-lemon broth with sweet wine and cranberry juice. A chilled summer soup bursting with orchard flavors.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.

Whole roasted chicken rubbed under the skin with garlic, lemon, and fresh rosemary, roasted alongside potatoes in one pan. A simple, elegant Easter dinner that serves 10.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.

When I have abundant seasonal vegetables, I love making this vegetable casserole, and most of the time I just enjoy it with a loaf of good bread. That is all you need for a good meal.

Grind white pepper, nutmeg, cloves, and ginger into a classic French spice blend that adds warmth and subtle complexity to pâtés, sausages, and slow-braised meats.

Traditional tabbouleh salad with fine bulgur wheat, fresh mint, parsley, lemon juice, and ripe tomatoes. A bright, herby Middle Eastern side dish served cold.

I add a couple of teaspoons of multi-colored nonpareils to make them a bit more festive.