This collection of authentic Middle Eastern Recipes highlights the wide variety their cuisines and cooking techniques. We love this essential homemade hummus:

A simple and tasty roasted eggplant dip with pungent onion and garlic, bright lemon and parsley and mellow extra virgin olive oil for creaminess!

Discover the delicious flavors of Egyptian cuisine with these recipes! From ful medames to kofta kebab, get ready to indulge in a culinary adventure.

One–pan Lebanese Kafta - with ground beef, onions and potatoes in a rich tomato sauce. This traditional meal is delicious and very easy to make.

Mutabal is a delicious Levantine eggplant and yogurt dip similar to baba ganoush but with a richer and creamier texture.You can make it with smokey eggplants, and it's a wonderful recipe to enjoy as an appetizer part of a mezze platter with freshly baked pita bread.

You know them and you love them. The top 10 Mediterranean Diet recipes for 2022 are all vegetarian, delicious and healthy.

Meatballs are traditional in almost all cuisines around the world. I have to apologise to everyone though as Cypriot meatballs -keftedes- are the best haha! I mean come on! To…

Bell peppers stuffed with rice and with or without ground beef makes the easiest weeknight dinner when prepared and frozen beforehand.

The little stars of Turkey. They remind me of traditional dumplings Dyushbere, but instead of being served in a saffron broth they are served with yoghurt and dressed with a delicious spicy pepper paste butter, or a sun dried tomato paste butter.IngredientsFor the dough2 1/2 cups 00 flour (or plain flour)2 eggs ( medium to small size)1/2 cup water For the filling700g minced lamb1 large onion (brown or red), finely diced or minced2 tbsp finely chopped parsley1 1/2 tsp sea salt1/2 tsp freshly crac

Lebanese Recipes Can’t get enough of your local Lebanese restaurant? Try some of my easy, authentic Lebanese recipes right at home. From shawarma to baba ghanoush, hummus, tabouli, kafta, baklava, knafeh and everything in between

Greek Halva Recipe - Greek dessert

If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.

My favorite dessert to make are these crispy phyllo wrapped fingers filled with custard and showered in a sweet simple syrup! Think of this dessert as a hybrid between Kanafa and Baklawa – AKA the best of both worlds. And surprisingly, they’re so easy to make. The only sad part is they disappear within seconds […]

Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

Greek Halva Recipe - Greek dessert

Pan-Fried Green Peppers in olive oil and vinegar is a speedy and very tasty, traditional Greek appetizer.

Moutabal is a classic Middle Eastern eggplant dip. Creamy roasted eggplant enhanced with lemon juice, yogurt, tahini and a good dousing of olive oil. This one is a great addition to your appetizer spread!

If you want this delicate custard wrapped up by layers of thin, crunchy phyllo bathed in delicious, succulent syrup, you should make galaktoboureko, the famous Greek custard pie.

If you've been wanting to try Greek food, then these tasty authentic dishes have got you covered ALL week long!

My favorite dessert to make are these crispy phyllo wrapped fingers filled with custard and showered in a sweet simple syrup! Think of this dessert as a hybrid between Kanafa and Baklawa – AKA the best of both worlds. And surprisingly, they’re so easy to make. The only sad part is they disappear within seconds […]

Kousa Mahchi- Beef stuffed squash in a tomato sauce broth.

This authentic Iraqi Dolma recipe may be a labour of love, but it is so worth it! If you ever wanted to be transported to Iraq through your taste buds, this is the recipe to try!

These options are sure to be a hit. So, gather your family and friends and enjoy. Let us know your thoughts!

Three delicious ways to enjoy Manakeesh, a traditional Arabic flatbread.

These Greek Cabbage Rolls are classic comfort food that transports me back to my childhood. The hearty, yet light, rice, and meat filling is wrapped with tender cabbage leaves and cooked in a refreshing, creamy lemon sauce. Guaranteed to warm your soul on a cold winter's day!

This creamy and simply refreshing Middle Eastern salad is a staple in my home. It is especially great with fish. beef kofta, kebabs, and chicken.

Deep fried kibbeh recipe with toasted pine nuts and meat mixture that is loaded with middle eastern spices.

Lebanese Recipes Can’t get enough of your local Lebanese restaurant? Try some of my easy, authentic Lebanese recipes right at home. From shawarma to baba ghanoush, hummus, tabouli, kafta, baklava, knafeh and everything in between

These are pretty much the Middle Eastern version of taquitos :) Musakhan chicken wraps are based on a classic Palestinian dish that has gained in popularity all over the Middle East in sandwich form. Traditionally whole chicken pieces are seasoned and cooked in a clay oven then placed on top of fresh flat bread. Classic musakhan (msakhan/imsakhan) is a special meal shared with a group of family and close friends where everyone gathers around and gets their hands dirty eating the chicken and bread...often times straight from the large platter it is served on. It is truly a delicious meal to eat and one that I will share with you sometime. This version is for a beginning or busy cook, looking for something fast, delicious and e.a.s.y. I love to prepare a batch of these and keep them unbaked in the freezer, ready to be grilled at a moment's notice for a quick lunch or on the go meal. Using rotisserie chicken is a huge time saver, and this is also a great recipe for leftover chicken. Simply scale back on the portions to make as much as you need, my general rule is 1 cup onions/1 cup shredded chicken/ 2 tablespoons sumac seasoning and you can take it from there. The measurements I've listed make about 18 tortilla wraps. and usually each tortilla is cut in half or in thirds. If I'm making them as a main meal I leave them whole, otherwise I do cut them. The pictures in this post show the rolls cut in half. Typically there is no lemon juice added to musakhan but I like to include it to provide juiciness to the filling while cutting back on the oil and enhancing the sour tang of sumac. If you're not trying to make this as healthy as possible, go ahead and use more olive oil. I add a tablespoon at the end of the cooking process because I've found that it enhances the olive oil flavor without having to use too much in the beginning. Many people will just saute onions, add chicken and sumac and call it a day...but that's not the way we roll at SavvyChef. Our food has texture, flavor, complex layers of subtlety, and you just can't get that without spending a little extra effort on the filling. This dish is almost guaranteed to be present at any Middle Eastern dinner party because of its simplicity and popularity, but I promise you: all musakhan rolls are not created equal. The main flavor in the filling is the sumac, a seasoning that comes from sour berries that are dried and ground into a spice. It is purple in color and has a tangy flavor similar to lemons. You can buy sumac from any Middle Eastern market or online. The spices that are listed as optional are not traditional and many people leave them out, but I never do as they really provide for a flavorful filling, I encourage you to use them. My children like to dip these in plain yogurt, which is a little blasphemous for traditional musakhan eaters, but hey...whatever provides for a peaceful meal around here is fair game... Makes about 18 full wraps (feeds 6-8 for dinner or 20 for an appetizer) Ingredients --------------- -2 tablespoons olive oil -4 cups thinly sliced red onion (or other variety) -4 cups cooked, shredded chicken (Rotisserie chicken is a GREAT short cut) -4 tablespoons lemon juice -1 cup sumac seasoning -1/2 teaspoon black pepper -1 teaspoon allspice -optional: 1 tablespoon lemon pepper seasoning -optional: 1 tablespoon ground coriander -optional: 1/2 teaspoon ground cardamom -optional: 1 cup toasted nuts (usually pine nuts, but slivered almonds are a good substitute) -1 tablespoon olive oil -about 18 flour tortillas To make ------------ -Heat oil in a large pot then add sliced onions. Saute until caramelized, about 15 minutes, stirring frequently. This is a good time to shred your rotisserie chicken. -Add shredded chicken, lemon juice, sumac, black pepper, allspice, coriander and ground cardamom. Break up the chicken as you cook and mix the ingredients together, letting the chicken soak up the flavors and seasonings. Cook mixture on low heat for about 5 minutes. Add optional toasted nuts and then remove the pot from heat. -Place the pot aside to cool the mixture and add final tablespoon olive oil. Use the best quality you have. -Preheat your oven to 450 degrees and line a baking sheet with foil. Spread between 1/3-1/2 cup of chicken filling along the longest length of your tortilla in a horizontal line, starting 1/2 inch up from the bottom. Make sure your filling is spread evenly across, then bring the bottom edge of the tortilla up over the filling and wrap tightly. Place the rolled tortilla seam side down on the baking sheet. Continue this process until you have finished your chicken filling. -Optional: Brush the wrapped rolls with olive oil to enhance crispiness when toasting. (You can cook these in a skillet, griddle, panini press or in the oven. When I make them for a crowd I always place them in the oven because I can do them all at once. Sometimes I'll skip preheating the oven and just place the tray on the middle rack of my oven on broil, watching CAREFULLY for a few minutes while the tops toast). Bake on the middle rack of a pre-heated oven for about 10-15 minutes or until toasted to your liking. Remove from the oven and let cool slightly before you cut them in half or in thirds. Another option is to cut them before toasting as this will give you toasted edges on all the pieces. -Serve and enjoy! Evenly spread 1/3 cup chicken filling across tortilla This is a perfect starter recipe for beginning cooks Brushed with olive oil and ready to bake I'd love to connect with you! Like SavvyChef on facebook and follow Savvy_Chef on instagram. Tag Savvychef in your creations and pin the recipes on pintrest :) My daughter shared her finished musakhan with friends