3 Traditional Middle East Recipes to Fall in Love With

The Middle East or Western Asia is a combination of about 17 countries that includes Bahrain, Egypt, Cyprus, Iran, Iraq, Israel, Jordan, Qatar, Kuwait, Palestine, Lebanon, Oman, Saudi Arabia, Syria, Turkey, United Arab Emirates, Yemen. 

These countries have various cuisines that include dishes from Arab, Turkish, Armenian, Cypriot, Georgian, Iranian, Israeli, etc. Their ingredients mostly are wheat, rye, barley, lentils, beans, pistachios, dates, pomegranates, figs. Goat, sheep, chicken, fish are their favored meats. Turkish coffee is another popular beverage internationally. 

As Mark Twain pointed out that “Part of the secret of success is to eat what you like and let the food fight it out inside”.

We also know that the Middle East is a favorite for their foods worldwide and some of them definitely know when the belly rules the mind.

Some of the famous dishes in the Middle East are:

1. Hummus:

Hummus is a delicious spread or dip made from chickpeas, tahini, lemon, and spices.

Ingredients:

Chickpeas–1 ½ cup cooked, Baking Soda- ½ teaspoon, Lemon juice–¼ cup, Garlic–medium to large 1, Sea salt–½ teaspoon, Tahini–½ cup, Ice water–2 to 4 tablespoons, Ground Cumin–½ teaspoon,

Extra virgin Olive oil–1 tablespoon, for garnishing–zhoug sauce, sprinkle of ground sumac or paprika, chopped fresh parsley.

Method:

Boil the chickpeas adding baking soda with it. Then in a food processor grind lemon juice, salt, garlic. After that add Tahini to it and blend till it becomes creamy and thick. Add ice water and blend till it is ultra-smooth, pale, and creamy. Next, add cumin, drained chickpea, olive oil, and blend to a smooth consistency. Finally, scrape the hummus into a serving bowl or platter, and use the spoon to create nice swooshes on top. Leftover hummus keeps well in the refrigerator, covered can be up to 1 week.

1. Falafel:

They make falafel with chickpeas, fresh herbs, and the right spices.

Ingredients:

2 cups dried chickpeas, 1 small onion, 3-5 garlic, 1/3 bunch parsley, 1/2 bunch cilantro, 4 tablespoons flour/breadcrumbs or chickpea flour, 1 ¼ teaspoon salt, ¼ teaspoon pepper, 1 teaspoon cumin, 1 teaspoon paprika, 2 teaspoons baking soda. 

 Method:

 Put the chickpeas in a large bowl over them by about 2-3 inches of cold water. Let soak overnight, then wash and drain. Then wash and drain chickpeas into a food processor, next add garlic, onion, parsley, cilantro, baking soda, and spices. Grind it until smooth consistency. Then transfer it into a big bowl to add breadcrumbs and mix until combined. Then keep it in the refrigerator for 1 hour. Next heat the oil. Using wet hands shape into 1-inch balls to fry until golden brown color. You can serve as it is or in pita bread with salad and tahini sauce.

1. Shawarma:

Ingredients:

Chicken 1 kg, yogurt 2 teaspoons, garlic paste 2 teaspoons, olive oil or cooking oil 3 teaspoons, salt to taste, sumak 1 teaspoon, cumin powder 1 teaspoon, coriander powder 1 teaspoon, cinnamon powder 1 teaspoon, Shawarma masala 2 teaspoons, (if Shawarma masala is not available use either tikka masala or tandoori masala, turmeric 1 teaspoon, paprika 2 teaspoons, lemon juice 2 teaspoons.

For Pita Bread:

Flour 415 gm, active dry yeast 7 gm, salt as required, sugar 1 teaspoon, olive/cooking oil 2 teaspoons, warm water as required.

For Sauces:

Tzatziki–it’s a Greek yogurt or hung curd–1 cup, Tahini Sauce (optional)–1 teaspoon, finely chopped cucumber–½ cup, crushed garlic -1, chopped mint leaves–½ tablespoon, salt to taste, crushed black pepper ¼ teaspoon, lemon juice–¼ teaspoon.

Spicy Mayo:

Mayonnaise 1 cup, Sriracha or hot sauce/chili sauce 2 teaspoons.

So, don’t wait. Make it a to-do list after lockdown and enjoy.