Similar Recipes
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Beef Tibs
The sauce in this dish gets its kick from berbere, an Ethiopian chile powder fragrant with cardamom, fenugreek, and clove. Use it once and you'll see why a good chunk of Ethiopian cuisine is built on it.
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Red Lentils with Paprika and Ajwain
Learn more about ajwain seed here » Both Indian and Ethiopian cooks use ajwain when making lentils; this recipe is something of a hodgepodge of those two traditions. Ajwain's thymol content provides an aromatic lift while its other flavors create...
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Kanafeh (Middle Eastern Cheese and Phyllo Dessert)
Filled with salty cheese and drenched in a floral rose and orange blossom syrup, kanafeh—a phyllo dessert found throughout the Middle East—is a study in contrasts.
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Labneh From 'Ottolenghi'
Use this labneh in Yotam Ottolenghi and Sami Tamimi's Couscous and Mograbiah with Oven-Dried Tomatoes from their Ottolenghi cookbook. Or serve it as an addition to a cheese plate (or just for an afternoon snack).
Armenian Khalkha (Simit/Kekhke)
An Armenian savory cookie that goes by many names: Khalkha / Simit / Kekhke. If you ask Armenians (I did) what they call it, you'll get a lot of different answers, but we are unified in loving these cookies! There are sweet versions too, but this is the savory one my family prefers.
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Dukkah (Middle Eastern Nut and Spice Blend)
Dukkah (also sometimes spelled duqqa) is an Egyptian seed and spice mixture. This recipe hews to tradition, with little more than sesame seeds, peanuts, cumin, and coriander seed.
Sini Kofte (Baked Kofte)
A classic Middle Eastern dish, Sini Kofte (Turkish) or Kibbeh bil Sanieh (Lebanese) is a layered, baked kofte. It features a beef and bulgur mixture as the base and topping, and a cooked ground beef mixture as the filling.
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Homemade Labaneh (Labneh)
A Middle Eastern staple, this strained and lightly salted yogurt is often served at breakfast or as a snack drizzled with olive oil, sprinkled with za’atar, and scooped up with pita bread.
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Choreg (Armenian Easter Bread)
This eggy, aromatic, and plush Armenian bread is traditionally made to celebrate Easter, but it’s delicious enough to enjoy any time of year.
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Ka'ak With Za’atar, Turmeric, and Nigella Seed
A variation on ka'ak that uses a technique that's very similar to the one used to make bagels.
Learn more about niter kibbeh here » Niter kibbeh is a spice blend always at the peak of freshness since you lock the flavors into clarified butter. There are as many recipes for niter kibbeh as there are Ethiopian cooks;...
Serve With
Birria tacos
Let’s dive into the world of Birria Tacos; slow-cooked beef soaked in rich broth and wrapped in freshly made corn tortillas with cheese and coriander. And the best part, served with a side of the braising sauce to dip your tacos in.
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Ful Medames (Egyptian Breakfast Fava Beans With Tahini)
Hummus is fine, but the real power legume of the Middle East is the fava bean. Ful medames is the Egyptian breakfast dish of favas stewed with tahini and seasoned with garlic, cumin, and lemon. This creamy, comforting version is much like what you'll find around the streets of Cairo.
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Mandazi (East African Coconut Doughnuts)
Mandazi are coconut doughnuts that are traditionally served alongside bharazi, or pigeon peas stewed in coconut cream, although they're also wonderful enjoyed all by themselves.
Gado-gado (Indonesian salad)
tempeh and fried tofu For blanched vegetables: 1 cup of string beans cut into 4 cm long pieces, 1 cup of shredded cabbage, 1 cup of mung bean sprouts, 2 small chayotes cut into wedges (2 cups' worth), 1 cup of water spinach ("ong choy"), 1 cup of Chinese spinach Chinese spinach water spinach...
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Birria de Res (Beef Birria)
Everything you need to know about Mexican birria, including its history, ingredients, variations, and a step-by-step guide to making this ultimate beef version.
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Mejadra From 'Jerusalem'
The Mejadra in Yotam Ottolenghi and Sami Tamimi's Jerusalem: A Cookbook is Tamimi's take on the traditional Arab combination of rice and lentils topped with freshly fried onions.
Sini Kofte (Baked Kofte)
A classic Middle Eastern dish, Sini Kofte (Turkish) or Kibbeh bil Sanieh (Lebanese) is a layered, baked kofte. It features a beef and bulgur mixture as the base and topping, and a cooked ground beef mixture as the filling.
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Lablabi (Tunisian Chickpea Soup) From 'The Heart of the Plate'
In her new cookbook, The Heart of the Plate, Mollie Katzen shares many recipes for vegetarian soups and stews. None are as beguilingly simple as her version of Tunisian lablabi, a straightforward chickpea soup.
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Roasted Tomatoes and Lentils With Dukka-Crumbed Eggs From 'A Change of Appetite'
There's a reason oozing, soft-cooked eggs are arguably overused in food styling. That glistening ovum gold is like icing dripping down a cake, and anything underneath it is transformed into something richer, tastier, and more appealing. I would have been sold on this recipe from Diana Henry's new A Change of Appetite without that lusty addition, given my fondness for lentils in vinaigrette, but that broken yolk sealed the deal.
Sulu Manti (Manti Soup)
Sulu Manti (Manti Soup) is an Armenian soup featuring beef-stuffed dumplings simmered in a tomato broth. It's the ultimate bowl of comfort on a cold winter's day.