Middle Eastern

You have to see these pastries.

These versions wouldn't know those old fruit salads if it passed them on the street.

We love Halloumi’s squeaky texture, but some torn salted mozzarella would be just as good (just don’t try grilling it).

Sabich, a popular Israeli street food, is a pita-busting combination of a bunch of great appetizers.

Our senior food editor shares his family's Persian New Year feast with herby saffron rice, roasted black bass, and rose water brittle.

This soup is inspired by Ash Reshteh, a thick Iranian soup made with chickpeas, a boatload of herbs, and noodles, with one big exception: We omitted the noodles.

Chef Seamus Mullen explains why you should read on the floor and put eggs on your dinner plate.

You can serve these flatbreads as is or wrapped around a filling.

Toasty pita chips, crisp romaine, and cool cucumbers make for a Middle Eastern–style salad that comes together on the fly.

Perhaps not strictly authentic, but delicious!

This brittle recipe is a riff on an Iranian candy known as sohan. Its snappy texture and fragrant flavor pair well with bitter tea.

This rice dish is based on one of the most famous Persian polos (pilaf), known as sabzi polo.

This yogurt sauce is tzatziki's more stylish cousin.

Considered to be one of the thickest flatbreads in the world, the key to making barbari at home is to preheat a pizza stone in a very hot oven.

While fried whitefish or smoked whitefish is most commonly eaten during Nowruz, the Persian New Year, Andy Baraghani goes a little rogue.

Want to cook more Middle Eastern food? Here's what you need to buy.

Not feeling pancakes-and-bacon-y? We get it. These dishes are bold, fresh, and made for grazing.

Sometimes, the best meal is the simplest one

We added garlic and chile in addition to the traditional sumac for these Lebanese-style fried eggs.

Say that three times fast! Watch closely toward the end of the cooking time and remove from oven when the eggs have plenty of wobble left in them for this shakshuka recipe.

This is an overstuffed, saucy little sandwich, but our pita trick in this recipe ensures that the pocket won’t implode while you’re eating it.

Shave the cauliflower for this salad recipe within an hour of serving so that it won’t have time to discolor, and make quick work of that task by using a mandoline.

Tarator is usually made with tahini, but the base for this recipe is almonds. It serves as both a binder for the rice cakes and as a sauce.

The semolina bakes into a crunchy layer on the top and bottom but stays moist and delicate within.