360 middle recipes

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.

Homemade falafel made from cooked chickpeas mashed with tahini, garlic, cumin, turmeric and cayenne, then deep-fried into golden balls. Stuff into pita with cucumber, tomato, sprouts and your favourite sauce.

Traditional Armenian braided string cheese made from mozzarella curd, flavored with aromatic mahleb and black seeds. Hand-stretched, twisted, and braided into beautiful ropes.

Garlicky falafel from soaked dried chickpeas, ground with onion, potato, and four cloves of garlic. The traditional Middle Eastern street food technique with a crisp exterior and fluffy interior.

Crispy-fried chickpea fritters spiked with cumin, garlic, and red chilies, tucked into warm pita pockets with fresh vegetables for authentic Middle Eastern street food.

Tender braised pot roast with Mediterranean spices, olives, and tomatoes. This aromatic one-pot dinner fills your kitchen with the warm scent of cumin, cinnamon, and garlic.

Tender lamb chunks braised with turmeric, cardamom, and nutmeg, then folded with wilted spinach and tangy yogurt. This Afghan stew packs warm spice and bright citrus over fluffy rice pilaf.

Serve as an appetizer spread on thick slices of country-style white bread, or flat pita bread, or use as a side dish to accompany grilled or roasted meats.

Knead ground beef with onions, peppers, and coriander into oval kofta, skewer with vegetables, and grill until charred for juicy Afghan-style meatballs with smoky flavor.

Ajvar: smoky Balkan roasted pepper and eggplant spread with garlic, lemon, and olive oil. The 'Serbian caviar' that goes on grilled meats, fresh bread, and cheese boards.

Baked falafel balls loaded with sesame seeds, fresh parsley, and whole wheat flour for nutty flavor and extra fiber, with way less oil than traditional fried versions.