Middle Eastern recipes

Choosing a middle eastern recipe

Compare the ingredients, cooking time and equipment below to find a dish that fits your plans. Each recipe includes quantities and a step-by-step method.

• Fattoush with Toasted Pitta and Sumac

  Preparation takes 30 minutes. Cooking takes 23 minutes. Allow 31 minutes in total. Makes 4 servings. Key ingredients: ready-made vegan pitta bread, olive oil, fine salt, romaine lettuce, ripe tomatoes. Equipment: Oven, Large baking tray, approximately 30 × 40 cm, Chopping board and sharp knife, Salad spinner or clean tea towel, Small bowl and whisk, Large mixing bowl, approximately 4 litres, Plate or cooling rack, Broad serving platter.

  Kitchen tip: If the pitta is pale and flexible, return it to the oven for 1–3 minutes, then cool uncovered. Discard burnt pieces, which will make the salad bitter.

• Creamy Hummus

  Preparation takes 22 minutes. Cooking takes 33 minutes. Allow 57 minutes in total. Makes 6 servings. Key ingredients: tinned chickpeas, from approximately 2 × 400 g tins, water for simmering, light tahini made from hulled sesame seeds, freshly squeezed lemon juice, garlic. Equipment: 2-litre saucepan, Sieve, Digital scales, Measuring jug, Citrus squeezer, Fine grater, Food processor with approximately 1.5-litre bowl capacity, Spatula, Large plate, Fork, Shallow serving bowl.

  Kitchen tip: The schedule starts with tinned chickpeas and ends with immediate serving. Home-cooked chickpeas require separate advance preparation and safe handling as described in Ingredient notes.

• Falafel with Lemon Tahini

  Preparation takes 59 minutes. Cooking takes 52 minutes. Allow 838 minutes in total. Makes 4 servings. Key ingredients: dried chickpeas, cold water for soaking, onion, flat-leaf parsley leaves and tender stems, garlic for the falafel. Equipment: Covered soaking bowl of at least 2.5 litres capacity, with space in the fridge, Colander and clean tea towel, Kitchen scales, Food processor with approximately 1.5 litres bowl capacity, Mixing bowls, whisk and spatula, Heavy, deep saucepan of approximately 4 litres capacity and 20 cm internal diameter, Frying thermometer, Slotted spoon or spider, Wire rack set over a tray, Suitable lid for the frying pan, kept nearby.

  Kitchen tip: The schedule assumes a 12-hour soak, a successful first test and four subsequent batches. Longer soaking, slower oil heating, corrections or smaller batches extend it.

• Crispy spiced chickpeas with whipped feta and flatbreads

  Preparation takes 19 minutes. Cooking takes 42 minutes. Allow 48 minutes in total. Makes 2 servings. Key ingredients: chickpeas in water, olive oil, fine salt, ground cumin, sweet paprika. Equipment: Oven, Shallow metal baking tray, approximately 30 × 40 cm, Sieve, Clean tea towels, Small food processor, approximately 500–750 ml capacity, Small bowl and spoon, Citrus grater and knife, 24–28 cm frying pan.

  Kitchen tip: Roasting times depend on how thoroughly the chickpeas are dried. Extend the unspiced roast rather than exposing the paprika to prolonged high heat.

• Lebanese Lamb and Freekeh Stew with Root Vegetables

  Preparation takes 20 minutes. Cooking takes 120 minutes. Allow 140 minutes in total. Makes 6 servings. Key ingredients: lamb shoulder, trimmed and cut into 3 cm cubes, freekeh, rinsed, olive oil, onion, finely chopped, garlic, minced. Equipment: large heavy-based pot or Dutch oven, wooden spoon, knife, cutting board, measuring spoons, measuring jug.

  Kitchen tip: For deeper flavor, marinate lamb in spices and a little olive oil for 1-2 hours before cooking.

• Pressure-Cooked Lebanese Chicken Shawarma Skillet

  Preparation takes 15 minutes. Cooking takes 25 minutes. Allow 40 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken thighs, cut into bite-sized pieces, olive oil, divided, red onion, thinly sliced, medium bell peppers, sliced (any color), zucchini, sliced into half-moons. Equipment: pressure cooker (electric or stovetop), large skillet, knife, cutting board, measuring spoons, measuring cup, spatula or wooden spoon.

  Kitchen tip: Use chicken thighs rather than breasts for more tender and juicy results under pressure.

• Lebanese Chicken and Bulgur Kofta Stew

  Preparation takes 25 minutes. Cooking takes 35 minutes. Allow 60 minutes in total. Makes 4 servings. Key ingredients: fine bulgur wheat, ground chicken thigh, onion, garlic, ground cumin. Equipment: large mixing bowl, large skillet or sauté pan, large pot or Dutch oven, wooden spoon, measuring spoons, chef's knife, cutting board.

  Kitchen tip: Soaking the bulgur wheat properly ensures tender kofta and better binding in the mixture.

• Lebanese Grilled Chicken with Freekeh Grain Bowl

  Preparation takes 20 minutes. Cooking takes 30 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: freekeh grain, boneless skinless chicken thighs, red onion, thinly sliced, bell pepper, diced, cherry tomatoes, halved. Equipment: grill or grill pan, large pot, mixing bowl, knife, cutting board, measuring spoons, wooden spoon, serving bowl.

  Kitchen tip: Marinate the chicken for longer (up to 2 hours) if you have time to deepen flavor.

• Lebanese Poached Chicken with Seasonal Root Vegetables

  Preparation takes 15 minutes. Cooking takes 35 minutes. Allow 50 minutes in total. Makes 4 servings. Key ingredients: skinless, boneless chicken thighs (about 600g), olive oil, medium carrots, peeled and cut into 2 cm pieces, medium parsnips, peeled and cut into 2 cm pieces, medium celery root, peeled and cut into 2 cm pieces. Equipment: large skillet or sauté pan with lid, cutting board, chef's knife, wooden spoon or spatula, measuring spoons, measuring jug.

  Kitchen tip: Pat the chicken dry before searing to develop a better color and flavor.

• Lebanese Chicken Shawarma Stir-Fry with Seasonal Vegetables

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken thighs, thinly sliced, olive oil, divided, garlic, minced, ground cumin, ground paprika. Equipment: large mixing bowl, knife, cutting board, large skillet or wok, spatula or wooden spoon, measuring spoons.

  Kitchen tip: Marinate the chicken ahead of time if possible to deepen the shawarma flavor.

• Lebanese Spiced Stir-Fried Chicken with Seasonal Vegetables

  Preparation takes 10 minutes. Cooking takes 15 minutes. Allow 25 minutes in total. Makes 4 servings. Key ingredients: boneless skinless chicken thighs, cut into bite-sized pieces, olive oil, red onion, thinly sliced, garlic, minced, red bell pepper, sliced. Equipment: large non-stick frying pan or wok, knife, cutting board, measuring spoons, spatula.

  Kitchen tip: Pat chicken dry before seasoning to help it brown nicely.