Spicy Middle Eastern Roasted Potatoes • Middle Eastern Chicken and Couscous Wraps • MIDDLE EASTERN ORANGE CAKE • Middle Eastern Lamb Stew • Curry Rice • More ...

Authentic Moroccan mint tea recipe using gunpowder tea, fresh mint and aromatics. Every sip will taste like being on vacation in Morocco!

Looking for delicious Middle Eastern chicken recipes? From Shish Tawook to Persian Saffron Chicken, explore a variety of flavorful dishes in this collection.

If you have yet to dive into the culinary world of Moroccan food, then you’re in for a real treat. To give you an idea of flavor, Moroccan food is pretty generous with its spices — from cinnamon, cumin and cloves to turmeric, saffron and paprika and more. As far as herbs go, you’ll commonly find mint, parsley, sage, caraway, verbena, coriander, peppermint and marjoram in its recipes. Moroccan cuisine is all about an abundance of flavor, which you'll soon see (and taste). One thing you’ll always want to keep in mind when eating Moroccan food is this (and it's...

With hundreds of Arabic chicken recipes to choose from how can you narrow it down? I've picked 10 I think you'll love to have for dinner tonight - or any night!

We regularly include influences from the Middle East when cooking in our own kitchens. Check out these 33 Middle Eastern recipes and soon you’ll be inspired to do the same!

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

Fatayer or manaeesh are a traditional part of Levantine cuisine, typically served at breakfast alongside a piping hot cup of mint black tea. I have early memories of my mom and aunts preparing these pies in the morning and carrying them down to the community oven in our Palestinian village of Anabta, where they would line up to have them perfectly baked in a taboon (clay oven). These carb-y treats come in many shapes - from flatbreads to little pockets - and are topped or stuffed with zaatar, cheese, meat, veggies or a combo of any of the above. In my home, you will always find freshly baked fatayer on the table for weekend breakfasts.

If you're looking for ways to bring the flavors of North Africa to your dinner table these 10 easy Moroccan recipes are a great place to start.

Chicken thighs and rice are cooked with delicious Middle Eastern spices, in one pot, and topped with a savory tahini yogurt sauce.

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 […]

Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.

Fancy a 10 minute dessert? This Middle Eastern Milk Pudding is delicious, flavored with orange blossom water and uses only 4 ingredients! A must try for a quick dessert fix.

Simple, unique, and flavorful is what this Moroccan carrot salad is all about! Tender cooked carrots are tossed with fresh herbs and warm Moroccan spices like cumin and harissa, then dressed in lemon juice, extra virgin olive oil. The final touch, a sprinkle of toasted sesame seeds!

Falafel is a Mediterranean dish made from ground chickpeas or fava beans...

These powerfully-flavored Middle Eastern recipes include tabbouleh, harissa, crispy saffron rice, and fattoush.

Bust out the spices and ready the chickpeas—here are our best recipes from the Middle East, from hummus and baba ghanouj to an Azeri lamb stew.

Moroccan roasted potatoes- a delicious and easy to make side dish spiced with the warm flavors of paprika, cumin, black pepper, and garlic. These spiced potatoes are vegan and gluten-free.

Flavored with apricot jam, orange flower water, and coconut, these Moroccan cookies resemble snowballs. They're also known as Richbond Cookies.

Moroccan Beef Harira with Labna. This Moroccan dish is full of flavour and will satisfy the largest of appetites. Perfect for cold nights or long lunches, this dish is even better the next day for lunch!

Maqluba recipe is the perfect dish to feed a crowd. Maqluba is a popular dish in the Arab world, a Palestinian tradition, made with rice, meat and vegetables.

Prepare your appetite as we go through 27 traditional Lebanese foods that you need to try.

The main English language blog about Morocco and Fez

Crunchy on the outside and savory aromatic meat filling on the inside. This Middle Eastern Sambousek is BURSTING with flavor!

Try this authentic Middle Eastern recipe for a mid-week pick me up. The fragrant spices of the harissa are the perfect match for our Moroccan falafels.

I've been on a Moroccan binge ever since I discovered the spice Ras el Hanout at the Taste of Huntington Beach two years ago. Which is why I didn't hesitate at the chance to attend a Moroccan cooking class at Savory Spice Shop and give them a shout out to promote their stores at OC Mart Mix (Costa Mesa) and in Corona del Mar. Cooks, professional and home cooks alike, know that using the freshest, highest quality ingredients makes all the difference in a dish, and this is certainly true of herbs and spices. As soon as you enter Savory

One of my favorite strategies for moving outside the box of the standard Shabbat dinner menu is to look to the global canon beyond the Eastern European standards I grew up with. The Jewish cuisines of Spain, North Africa, and the Middle East — all warm-weather climates — are particularly ripe with summer cooking inspiration. This chicken dish, for example, is often served on Shabbat by Moroccan Jews, but it was delightfully unfamiliar to me when I first started making it.

This Moroccan sweet and savory dish is a little difficult to master but sure to impress your family or guests.

This Persian Chicken recipe is so flavorful and comforting! The savory, tender chicken and basmati rice are infused with fragrant Baharat spice - a delightful one-pan dinner that comes together quickly and easily!