109 eastern recipes

Golden saffron cake with rose water and pistachios, soaked in vanilla sugar syrup and cut into diamonds like baklava. A fragrant Middle Eastern-inspired low-fat dessert.

Shawrbat adas majroosha, a silky pureed lentil soup spiced with cumin, coriander, and saffron. A traditional Middle Eastern recipe finished with fresh lemon juice.

Loska is a two-ingredient Eastern European potato flatbread made from mashed potatoes and flour, baked thin and brushed with butter. Served with soup.

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.

Jellied beet borscht molded with shredded beets, cabbage, cucumber, fresh dill, and horseradish in a tangy beef gelatin. A cold, jewel-toned Eastern European classic.

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.

Cold microwave borscht with grated beets, lemon juice, and a chilled overnight rest. A streamlined Eastern European soup ready in 12 minutes of cook time, finished with cold sour cream.

Broccoli with spicy chickpea sauce, steamed broccoli florets cloaked in a creamy hummus-style sauce of chickpeas, yogurt, blanched garlic, cumin, and cayenne. Vegetable side that doubles as a Middle Eastern main.

North Carolina barbecue with chopped pork shoulder in a tangy vinegar and cayenne mopping sauce. Traditional Eastern-style chopped 'cue, slow-roasted and served with slaw.

Tahini dressing for falafel with sesame paste, fresh lemon juice, garlic, and water. Four ingredients, creamy and nutty, ready in 5 minutes. The classic Middle Eastern drizzle sauce.

Ripe plum filling for pierogies uses fresh peeled plums with sugar and cinnamon tucked inside pierogi dough. A traditional Eastern European sweet dumpling filling with three ingredients.

Smoky roasted eggplant spread with cumin, coriander, and fresh herbs. This low-fat appetizer dip is baked until silky smooth and packed with warm Middle Eastern spices.

Salata tahina, a creamy Middle Eastern tahini sauce with crushed garlic, lemon juice, cumin, and parsley. Serve as a mazza dip, salad dressing, or drizzle for grilled meats.

A creamy, tangy tahini sauce blended from sesame paste, garlic, lemon juice, and water in 10 minutes. The essential Middle Eastern drizzle for falafel, shawarma, and roasted vegetables.

Eggplant relish with baked eggplant, hard-boiled egg, green pepper, and onion ground together with vinegar and garlic. A cold Eastern European-style spread for bread and crackers.

Marmaliga is a Romanian cornmeal porridge cooked in milk and water until thick and creamy, served with cottage cheese and sour cream. A simple, comforting Eastern European staple.