360 eastren recipes

Fava bean omelet with a whole cup of fresh dill, sauteed onion, and garlic. A rustic Middle Eastern-style vegetarian breakfast where eggs hold together tender beans and soft herbs in one pan.

Israeli sweet and spiced chicken braised with orange juice, honey, paprika, ginger and nutmeg over a bed of onions, finished with black olives and fresh orange segments. A bright Middle Eastern one-pot dinner.

Layered lamb and Italian sausage meatloaf baked in a Bundt pan with bulgur wheat, pine nuts, pistachios, and Middle Eastern spices like allspice, cinnamon, and mint. A showstopping ring-shaped meatloaf.

Sorrel borscht is a chilled Eastern European soup with lemony sorrel leaves, potatoes, dill, and sour cream. A tangy, refreshing cold soup for warm weather.

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.

Baked marinated tofu over saucy cabbage with tomato paste, dill, currants, and minced pickle, served on rice. A hearty vegetarian main with Eastern European flair.

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.

Stuffed mushroom pancakes filled with ground mushrooms, onions, and bread, folded envelope-style, coated in breadcrumbs, and fried in butter. An Eastern European savory crepe.

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.

Middle Eastern-style beef kabobs with rice, mint, allspice, and cinnamon on skewers with zucchini and red pepper. Broiled with a lemon-mint oil baste.

Middle Eastern lamb and bulgur pilaf with chickpeas, whole pearl onions, butter, and cinnamon. One-skillet comfort food served with cool yogurt on the side.

Polish mushrooms in sour cream sauce with sauteed onions, butter, and paprika. A rich and velvety Eastern European side dish ready in under 30 minutes.

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.

Two-crust tuna quiche with leben (Middle Eastern fermented milk), eggs, cheddar, and mushroom sauce. Pantry-friendly weeknight dinner from a quick puff pastry pie.

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.