100 eastern recipes

Middle Eastern lentil stew with potatoes, zucchini, and cumin - 189 calories per serving, 14 grams of fiber, less than 1 gram of fat. Hearty, filling, and budget-friendly.

A very healthy take on pad-thai, full of antioxidants and healthy fats.

Easy garlicky tabouli with bulgur wheat, fresh parsley, garlic, and lemon juice. The vegan Middle Eastern grain salad in its simplest form, made even better by an overnight rest.

Lebanese tabbouleh herb salad heavy on fresh parsley and mint, fine bulgur, lemon and olive oil. Served on romaine leaves, the proper Middle Eastern way.

Mom's baklava layers buttery phyllo with a blend of ground almonds and walnuts, soaked in cinnamon-lemon honey syrup. The cool-syrup-over-hot-pastry trick keeps every flaky layer crisp.

Tabouli salad with bulgur wheat, juicy tomatoes, fresh parsley, lemon, and olive oil. The classic Middle Eastern parsley salad served at room temperature with optional black olives and mint.

Easy quinoa tabbouleh: ripe tomatoes, parsley, scallions, and fresh mint tossed with cooked quinoa, lemon juice, and oil. A gluten-free Middle Eastern salad meant to rest overnight.

Feel too lazy to bake any cookies or cake for Easter. Make these crispy Easter nests that will for sure satisfy everyone. They are easy to make, and taste delicious.

Refreshing Bulgar salad with garbanzo beans (chickpeas).

Hawaiian baklava reinvents the Greek classic with tropical macadamia nuts, pecans, and toasted coconut between buttery phyllo layers, soaked in honey-lemon syrup. Pacific island flavors meet Mediterranean technique.

Tomatoey tabouli: a hearty Middle Eastern grain salad with bulgur and pearl barley soaked in tomato juice, finished with lemon, olive oil, parsley, and scallions.

Homemade whole wheat pita bread baked in a hot oven until each round puffs into a pocket. Five ingredients, no special equipment, and ten Middle Eastern flatbreads in under two hours.

Learn how to make Ukrainian Sauerkraut Soup (Kapusniak) with White Beans. This variation is made even more hearty and comforting with the addition of white beans.

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.

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.

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.