121 eastren recipes

Layers of buttery shredded kadayif dough sandwich rich cream filling, then get soaked with lemon syrup for this indulgent Middle Eastern dessert.

Kobeba samakeyah are Lebanese fish-filled bulgur croquettes seasoned with cumin and cilantro, deep-fried golden, and served with homemade tahini sauce. A Middle Eastern classic.

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.

Lightened-up haluski-style cabbage and angel hair pasta in vegetable broth, finished with cool sour cream or yogurt. Old-world Eastern European peasant food made vegetarian and weeknight-fast.

Curry-spiced soup blending dried apricots with fresh cucumber and orange zest for a refreshing hot or cold starter with Middle Eastern flair.

Nutty tahini paste blended with fresh orange juice and zest creates a uniquely flavored Middle Eastern cake studded with walnuts and golden raisins.

Buttered egg noodles tossed with poppy seeds. Three-ingredient Eastern European side that pairs with roasts, schnitzels, and stews. Ready in 25 minutes.

Brown rice pilaf with toasted pine nuts, sweet raisins, garlic, and fresh parsley. A Middle Eastern-inspired whole grain side dish with nutty texture and bright herbs.

Roast pork and sauerkraut braises a pork loin low and slow in apple juice with sauerkraut, caraway, and onions, served with a warm applesauce-apricot sauce. Old-world Eastern European Sunday dinner.

Lentil fatta salad with soft-cooked lentils, cubed pita bread, scallions, fresh lemon juice, and olive oil. A warm Middle Eastern salad with hearty texture.

Roast beef sandwich on pumpernickel with creamy horseradish sauce, pickled beets, lettuce, and mayo. A tangy, savory deli sandwich with an Eastern European twist.

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

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.

Six classic Eastern European pastry fillings: cheese with cognac raisins, prune walnut, poppy seed, ground nut, orange marmalade, and raw apple. Traditional recipes for strudel, kolache, and more.

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.