360 eastren recipes

Fire up the barbecue and enjoy this succulent dish that you and your friends will be hooked on!

Substitute that Caesar Salad with these scrumptious dish made with cabbage and pomengranate seeds.

Marak Perot Kar, an Israeli cold fruit soup with cantaloupe, strawberries, grapes, and apples simmered and pureed with lemon and orange juice. A refreshing chilled summer starter.

Spiced vegetable couscous with curry, cumin, and coriander, loaded with broccoli, carrots, bell pepper, chickpeas, and raisins. A colorful vegan meal made entirely in the microwave.

Traditional Ukrainian liver pate made with beef liver, butter-fried onions, egg, and chicken broth, baked until set. A smooth, rich spread for bread or crackers with deep savory Eastern European flavor.

While Schwartz describes the name for this Israeli dish as slightly pretentious, he notes that it won a cooking competition and found its way onto the menus of five star hotels. He recommends serving it over a bed or bulgur pilaf.

Greek style appetizer, these spanakopitas are always a hit; they are so delicious and you just always want one more!

Suhour (the meal before sunrise) is usually good, stick-to-your-ribs food.

Traditional Egyptian green soup made with milookhiyya leaves (or spinach), garlic, and coriander in rich stock. This silky, earthy bowl is comfort food at its finest, served with rice and chicken.

Tabbouli salad with bulgur soaked in hot vegetable stock, fresh parsley, mint, tomato, and a punchy lemon-garlic dressing. A bright, low-fat vegan Middle Eastern side.

No-cook cashew pita pockets with curried yogurt, cucumber, bell pepper, and red onion. A crunchy vegetarian lunch ready in 15 minutes flat.

A traditional Middle Eastern dish containing bulgur wheat and fresh herbs. Serve with Toasted Pita Chips (see separate recipe) and raw vegetables.

Hearty lentils simmered with bell peppers, hot chilies, and fresh tomatoes in Middle Eastern spices. Healthy vegetarian main or side served hot or cold.

A creative fusion filling that brings together Middle Eastern hummus and Mexican tamales. Chickpeas, tahini, garlic, vinegar, and soy sauce blended into a thick paste, then wrapped in corn husks.

A light, fluffy Czech pound cake, known as Babovka, with a delightful two-tone vanilla and cocoa layer. Perfect for tea time or dessert, this cake is simple to make and visually appealing.

Beef and pork stuffed inside crispy phyllo pastry.