Top Rated Middle Eastern Recipes

May’s Stuffed Vine Leaves With Mint Labne
Ask any good Lebanese boy what his favourite home-cooked dish is, and the chances are that he will nominate his mum’s dolma — stuffed vine leaves.This is Greg’s mother’s recipe, which we both love, not just because it tastes delicious, but because of the neat way in which both the first course and meat course are prepared together in one large pot.The idea is simple: After filling the vine leaves with a traditional rice stuffing, they are placed on top of lamb chops in a large pot.During the cooking process, all the bubbling juices rise to impregnate the stuffed vine leaves. These you eat first, with plenty of creamy yoghurt, and then follow with the meat course.Labne (yoghurt cheese) is the simplest of cheeses made regularly around the Middle East. It is infinitely versatile and lends itself to savoury and sweet flavourings. You could try adding a teaspoon of garlic purée, for instance, or swirl in a spoonful of harissa, or other fresh herb purées such as basil, oregano or dill. Sweet versions can be made with a splash of rosewater, orange-blossom water, or a fragrant honey. — Greg and Lucy Malouf, authors of Moorish
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4.5
picnic la roasted parsnips and arugula salad
“This salad makes wonderful use of sweet parsnips while they are still in season. Spicy wild arugula and Drake Family Farms goat cheese make it irresistible.” – Executive Chef Alex Resnick of PICNIC LA
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4
The Zahav Lamb Shoulder
One night in 2006, as the executive chef of Marigold Kitchen, I was preparing a dinner at the James Beard House in New York. By the time we finished up, our crew was hungry and exhausted. We rolled into Momofuku Ssäm Bar around midnight, and several minutes later were presented with an entire slow-cooked pork shoulder, crackling on the outside and soft and juicy on the inside. With the familiarity of a kitchen team that had just worked a 14-hour shift, we devoured the whole thing.The Zahav Lamb Shoulder was born that night on the drive home. It was also possibly responsible for keeping me from falling asleep at the wheel. Next to our hummus, this is the dish that put Zahav on the map. We brine a whole lamb shoulder and smoke it over hardwood for a couple of hours. Then we braise it in pomegranate molasses until the meat is tender enough to eat with a spoon. Finally, the lamb shoulder is finished in a hot oven to crisp up the exterior. This dish is the best of all possible worlds — smoky and crispy, soft and tender, sweet and savory — and it’s a celebration all by itself. The use of pomegranate in this dish (and the crispy rice we serve with it) is very Persian, which is a cuisine with tradition so rich it always makes me think of palaces and royal banquets. The chickpeas recall the humble chamin, a traditional Sabbath stew that’s slow-baked overnight.Chickpeas, the underrated star of this dish, recall the humble chamin, a traditional Sabbath stew that’s slow-baked overnight. During the long braise, the lamb bones create a natural stock that is absorbed by the chickpeas, creating the richest, creamiest peas you’ve ever tasted. I’ve even made hummus with these chickpeas — totally decadent!Preparing the lamb shoulder is a two- or three-day process and thus requires some advance planning. We go through about sixty shoulders a week at the restaurant, and it’s still not enough. If you’ve ever been disappointed at Zahav, chances are it’s because we didn’t have a lamb shoulder for you. Now, you can make it for yourself.We smoke our lamb shoulders at Percy Street Barbecue. If you have a smoker, feel free to smoke the lamb. Or just roast the shoulder as the recipe indicates.From Zahav: A World of Israeli Cooking, ©2015 by Michael Solomonov and Steven Cook. Reproduced by permission of Houghton Mifflin Harcourt. All rights reserved.
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4
This bright and spicy twist on the basic Arabic salad of minced tomatoes, cucumbers, and onions gets its color from red cabbage and orange bell peppers, both of which grow in abundance in Gaza. Middle Eastern cucumbers are sometimes labelled as "Persian" or "Japanese," but any burpless variety will do. In Gaza, the dedication of the cook is revealed by how finely she chops her salad.
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3.714285