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Recipes - Middle Eastern

Category: Middle Eastern 
Recipe #: 001

Ground Meat Kebabs
2 pounds lamb, finely ground
2 onions, grated
3 Tbsp chopped flat-leaf parsley
3 Tbsp chopped coriander
1½ tsp Spice Appeal BAHARAT
Salt and pepper to taste
Mix finely ground meat with onions, herbs, and seasonings, and knead vigorously until very smooth and pasty.

Wet your hands and divide the meat into 32 egg-sized lumps.
Press them firmly around small, square-bladed skewers, two on each skewer, and form into thin sausage shapes. Cook over charcoal or under the broiler for 4-5 minutes, until done, turning over once. Be careful not to overcook, as the meat dries out quickly.

Serve at once with bread. Variations: For a minty brochette, Replace chopped coriander, with 3 tablespoons chopped mint. When serving, dribble 4 tablespoons extra-virgin olive oil mixed with the juice of 1/2-1 lemon over the brochettes.


Category: Middle Eastern 
Recipe #: 002

Vegetable and Feta Latkes

2½ cups grated zucchini
1 cup peeled and shredded potatoes
1 cup shredded carrots
½ tsp salt
3 eggs, lightly beaten
salt to taste
Spice Appeal BLACK PEPPER, Ground
¾ cup matzo meal
½ cup chopped fresh parsley
½ cup crumbled feta cheese
¼ cup vegetable oil
Place the zucchini, potato, and carrots in a colander, place paper towels or a cheesecloth over the top and squeeze out as much moisture as possible. Sprinkle salt over the vegetables and let them drain for 15 minutes. Squeeze vegetables again in paper towels.

In a large mixing bowl combine eggs, vegetables, Mediterranean Heat, salt and pepper. Mix well. Stir in matzo meal, parsley, and feta. Mix until well blended.

In a large skillet heat oil over medium high heat until hot. Drop heaping tablespoonfuls of potato mixture and cook for 3 to 4 minutes on each side. Latkes should be golden and crisp on both sides.


Category: Middle Eastern 
Recipe #: 003

Arabian Bread (Ka’kat)
2 tsp dry yeast
¼ cup sugar
2 cups warm water
4-5 cups white bread flour
1½ tsp salt
4 Tbsp unsalted butter, melted
¼ tsp Spice Appeal MAHLEBI, Whole , freshly ground
1 egg beaten with 1 tbsp water, for egg wash
3-4 Tbsp Spice Appeal WHITE SESAME SEED
In the bread bowl dissolve the yeast and sugar in the warm water. Add 2 to 3 cups flour, a cup at a time, stirring constantly in same direction until a thick dough begins to form. Then stir 100 times in the same direction, about 1 minute. Let rest for 10 minutes.

Add the salt, butter, and mahlebi, and stir; continue to add flour using a wooden spoon to stir it in. When the dough will no longer take any more flour, turn it out onto a lightly floured surface. Knead for 8 to 10 minutes, or until smooth and elastic, adding flour only when necessary.

Rinse out the bread bowl, oil lightly, and return the dough to the bowl. Cover with plastic wrap and allow to rise until doubled in volume, approximately 1 and 1/2 hours. Punch down dough and divide into 16 pieces.

On a lightly floured surface, roll each piece under your palms into a cigar shaped rope 6 to 7 inches long. Pinch together the ends of each rope to form an oval shaped loop. Place the ka'kat on lightly oiled baking sheets, at least 1/2 inch apart. Cover and let rise for 30 minutes.

Place the racks in the upper part of the oven, and preheat the oven to 400º F. Just before baking, brush the breads with egg wash and sprinkle on the sesame seeds. Bake for 20 minutes, or until nicely browned; switch the baking sheets after 10 minutes. Cool slightly on a rack, then wrap in a cloth to keep warm. Serve warm.


Category: Middle Eastern 
Recipe #: 004

Baked Spinach And Sumac Pastries
For the Pastry Dough:
1 tsp active dry yeast
½ tsp sugar
2 Tbsp water
2½ Cups all-purpose flour
½ tsp salt
1 Tbsp baking soda
¼ Cup olive oil
¾ cup plain low-fat yogurt -- beat until slightly

For the Filling:
1 pound fresh spinach
Coarse salt
¼ cup parsley -- chopped
1 cup onion -- finely chopped
½ tsp Spice Appeal ALLSPICE, Ground
1½ tsp Spice Appeal SUMAC, Ground
1 lemon, juiced
½ cup walnuts -- finely chopped
Freshly ground pepper
Preheat the oven to 350ºF.

For the dough: In the workbowl of a food processor, combine the yeast, sugar and water, pulsing once. Spread 2 cups of the flour mixed with the salt and the baking soda over the yeast and place the workbowl cover on top. Let stand 15 minutes. With the machine running, slowly add the oil and then the yogurt. Process until smooth, about 20 seconds. Turn the dough onto a lightly floured surface and knead until smooth and springy in texture, about 5 minutes. Cover with a heavy kitchen towel and put in a warm place until dough rises, about 1 hour.

For the filling: Wash and stem the spinach. In a large colander, rub the spinach with 1 1/2 tablespoons salt, let stand for at least 30 minutes. Squeeze the spinach to remove excess moisture; rinse to remove excess salt and chop finely. Squeeze the spinach until dry. Add the parsley, onion, allspice, sumac, lemon juice, olive oil, nuts and pepper to taste. Correct the seasoning.

Divide the dough into nine equal parts. On a lightly floured work surface, roll each part into a smooth round and allow to rest for 10 minutes, then roll each part into a 5-inch round. Place an equal amount of filling in the shape of a long triangle in the center of each round. Fold two sides in toward the center, and the remaining short side down to form a triangle. Crimp the seams with fingertips. Bake on a non-stick pan until golden brown, about 30 minutes. Remove from the oven, set the pan on a rack, cover with a damp towel and let stand 10 minutes. Serve hot or cold.


Category: Middle Eastern 
Recipe #: 005    

Lamb Chops with Moroccan Barbecue Sauce

8 lamb loin chops (each about 1 inch thick and 4 oz.),fat trimmed
Mint chutney (recipe follows)
Salt and pepper
Moroccan barbecue sauce (recipe follows)
Place chops in a bowl with about ¼ cup mint chutney; turn to coat. Cover and chill at least 4 hours or up to 1 day.

Lift lamb chops from bowl (discard any chutney in bowl) and sprinkle all over with salt and pepper. Place on a grill over a bed of medium-hot coals or medium heat on a gas grill; close lid on gas grill. Cook chops, turning once, until browned on both sides but still pink in the center, 9 to 12 minutes total.

Place chops on plates and drizzle with Moroccan barbecue sauce; offer remaining chutney and sauce alongside.

Mint Chutney
In a blender, whirl 1 cup lightly packed rinsed fresh mint leaves, ½ cup olive oil, ½ cup chopped green onions, 3 Tbsp parsley leaves, 1 Tbsp lemon juice, 1 peeled clove garlic, 1 tsp salt, ½ tsp Spice Appeal Curry Powder , and ¼ tsp Spice Appeal Cayenne Pepper until smooth.

Moroccan Barbecue Sauce
In a 2-to 3-quart pan, combine ¾ cup honey, ½ cup fresh cilantro sprigs, ⅓ cup lemon juice, ¼ cup rice vinegar, ¼ cup ketchup, ¼ cup soy sauce, 1 clove garlic, 1 Spice Appeal Star Anise, Whole, 1 Spice Appeal Ceylon Cinnamon Stick, ¾ tsp Spice Appeal Tellicherry Black Peppercorns, and ¼ tsp each Spice Appeal Ginger, Ground, Cardamom, Ground, Cloves, Whole, Crushed Red Chile Peppers, and salt). Bring to a simmer over medium-high heat; cook, stirring occasionally, until sauce is reduced to about 1¼ cups, about 15 minutes. Pour through a fine strainer into a bowl. 


Category: Middle Eastern 
Recipe #: 006

Za’atar Bread

1 cup water
1 tsp salt
1½ tsp canola oil
⅓ cup rye flour
2⅔ cups bread flour
3½ tsp Spice Appeal ZA'ATAR
2 tsp Spice Appeal CORIANDER, Ground
2 tsp sugar
1 tsp yeast
Place all ingredients in bread machine in order given. Bake on regular cycle with light crust.


Category: Middle Eastern 
Recipe #: 007    

Allo ka Paratha    
2 cups flour, whole wheat
1 tsp salt
water for mixing
ghee for frying

For Filling
4 medium potatoes
1 small onion, finely chopped
2 whole green chilies, chopped
1 tsp Spice Appeal CORIANDER, Whole , crushed
1 tsp Spice Appeal AJOWAN, Whole 1 tsp salt
1 tsp fresh cilantro, chopped
Sift flour with salt. Slowly add water. Mix well. Make a stiff dough. Cover with a damp cloth for 20 minutes.

Boil potatoes, peel and mash. Add onion, green chilies, coriander seeds, ajowan, salt, chili powder and coriander leaves. Mix well. Divide into 6 portions.

Knead dough well until smooth and pliable. Divide into 6 round balls. Flatten each ball slightly. Put one portion of filling in center. Close up completely. Shape into round balls again. Roll out each ball on a lightly floured board into a round disk 6" (15 cm) diameter.

Cook one at a time on a hot griddle over medium heat. Put about 2 to 3 tablespoons ghee around the edges. Turn gently. Cook until sides turn golden brown. Serve with yogurt or Raita.


Category: Middle Eastern 
Recipe #: 008

Israeli Couscous with Sumac Sweet Potatoes
2 shallots, finely chopped
1 Tbsp butter
½ cup diced sweet potato
1 cup Israeli couscous
1¾ cups chicken stock
¼ tsp Spice Appeal SUMAC, Ground
Salt and freshly cracked pepper, to taste
In a medium saucepan sauté shallots in butter until golden, about 3 to 4 minutes. Add the sweet potato and couscous and continue cooking for 2 more minutes or until they are both golden. Add the stock and spices and bring to a boil. Cover and reduce to low heat. Simmer for about 12 minutes or until liquid is absorbed. Remove from heat and let stand for 5 minutes. Fluff with fork and serve with lamb.


Category: Middle Eastern 
Recipe #: 009

Pakistani Kebabs
For the spice rub:
1 cup yogurt
1 Tbsp lemon juice
2 cloves garlic, minced
2 Tbsp fresh ginger, minced
1½ tsp Spice Appeal CORIANDER, Ground
1½ tsp Spice Appeal CARDAMON SEED, Ground
1½ tsp Spice Appeal BLACK PEPPER, Ground
1/2 tsp Spice Appeal CAYENNE PEPPER, Ground
¼ tsp Spice Appeal CLOVES, Ground
Combine all the ingredients for the spice rub in a large bowl. Add beef cubes, toss and refrigerate overnight. One hour before serving, remove beef from marinade and let it come to room temperature. Light charcoal grill, or preheat broiler.

Take four large or eight small skewers, and thread the beef onto them in chunks, alternating with chunks of onion, pepper and tomatoes. Grill over white coals 10 minutes; turn, and continue grilling about 5 minutes, until meat is tender. 


Category: Middle Eastern 
Recipe #: 010

1 large pita bread, split horizontally
1 large romaine heart, cut crosswise into ½-inch ribbons
1 bunch scallions, white and tender green parts only, thinly sliced
1 European cucumber, peeled,halved lengthwise, seeded and thinly sliced
1½ pints cherry or grape tomatoes, quartered
3 cups coarsely chopped flat-leaf parsley (from 3 bunches)
1 cup fresh mint leaves (from 1 bunch)
2½ Tbsp Spice Appeal Ground Sumac
6 Tbsp extra-virgin olive oil
Preheat the oven to 300°. Bake the pita bread directly on the oven rack for 10 minutes, or until the bread is dry and crisp but not browned. Let the pita bread cook completely, then break it into 1-inch pieces.

Meanwhile, in a large bowl, combine the romaine ribbons with the sliced scallions, cucumbers, quartered tomatoes, chopped parsley, mint leaves and ground sumac. Drizzle the olive oil over the salad, season with salt and pepper and toss to coat. Add the toasted pita bread pieces to the salad and toss again.