360 eastren recipes

Authentic Lebanese tabbouleh loaded with fresh parsley, mint, cucumber, and bulgur wheat dressed in lemon juice and olive oil. A bright, herbaceous Middle Eastern salad with no cooking.

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.

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.

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.

Romanian fried noodle pudding (kugel) with golden sauteed onions and eggs, pan-fried until crispy on both sides. A savory, skillet-browned noodle cake from Eastern European tradition.

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.

Whole roast chicken stuffed with pine nut and currant rice pilaf, basted with yogurt for golden, tangy skin. A Middle Eastern-inspired roast with a fragrant rice filling.

Saffron-laced pastina salad with pine nuts, currants, fresh mint, and orange blossom water. A fragrant Middle Eastern-inspired room temperature pasta side dish with turmeric and cumin.

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.

Rice pilaf with green peas, bay leaves, and a whole cinnamon stick cooked in the Middle Eastern soaked-rice method. A fragrant vegetarian side with toasted, fluffy grains.

Cream cheese rugelach with a tender, flaky pastry rolled around fruit jam. The classic Eastern European Jewish cookie, bakery-style at home with eight ingredients and zero kneading.

Nut kolachky filling is a traditional Eastern European walnut filling for kolachky cookies and pastries. Ground walnuts, egg whites, sugar, and melted butter mixed into a thick paste.

Crispy phyllo triangles stuffed with spiced lamb, raisins, pine nuts, and warm cinnamon-cumin-allspice. A Middle Eastern-inspired appetizer that bakes lighter than fried, perfect for parties.

Lemon-Cheese Babka, an Eastern European yeast bread with a tangy cream cheese and cottage cheese filling, plump raisins and cinnamon-nut crumb on top. A bright, citrusy twist on the classic holiday sweet bread.

Sweet poppy seed noodles toss buttered egg noodles with prepared poppy seed filling, raisins, lemon zest, and vanilla. Eastern European-style sweet pasta side or dessert that comes together in 20 minutes.