Similar Recipes
Dolma (Stuffed Grape Leaves with Meat and Rice)
The ubiquitous term in various cultures for stuffed grape leaves is Dolma. This is actually a dish of many names and variations. This version features a savory meat and rice filling! Top it with a creamy yogurt and garlic sauce, and you'll surely fall in love with these wrapped morsels.
Yalanchi (Vegetarian Stuffed Grape Leaves)
These vegetarian stuffed grape leaves (yalanchi aka sarma) are Mediterranean favorites! With a vibrant herb and lemon-infused rice filling, they are perfect as appetizers, snacks, or even part of a meze platter.
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Mansaf (Palestinian Spiced Lamb With Rice and Yogurt Sauce)
The quintessential dish of Bedouins, featuring lightly spiced lamb, fluffy rice, and a tangy jameed-based yogurt sauce, all piled on top of torn flatbread.
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Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)
Layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal.
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Qidreh (Palestinian Bone-In Lamb With Spiced Rice)
The hallmark dish of the Palestinian city of Hebron, qidreh is brimming with tender bone-in lamb and fragrant spiced rice.
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Sini Manti (Armenian Baked Lamb Manti)
Crunchy-crisp baked lamb dumplings in a rich, aromatic broth.
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Hashweh (Palestinian Spiced Rice and Meat)
Spices bloomed in ghee add complexity to this celebratory Palestinian dish.
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Toisan-Style Joong
Hefty bundles of bamboo leaves generously stuffed with glutinous rice, split mung beans, cured pork belly, lap cheong, salted duck egg yolks, dried baby shrimp, and shredded dried scallop.
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Lamb-Stuffed Collards From 'The New Southern Table'
Unlike most Southern cookbooks, Brys Stephens's book, The New Southern Table, does not include a recipe for slow-cooked collard greens.
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Egyptian Fatta
Egyptian celebrations aren’t complete without this crowd-pleasing dish of toasted pita, fragrant rice, and slow-cooked beef drizzled in a garlic-vinegar sauce.
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Warak dawali (literally: grape leaves) is a complete one-pot meal of stuffed grape leaves, often lined at the bottom with lamb chops or beef short ribs.
Serve With
Fattoush With Crunchy Flatbread Ribbons
A fresh take on the classic Middle Eastern fattoush salad - piled high with crunchy flatbread ribbons which is everybody's favourite part! On the table in 15 minutes.
Hummus with Lamb
Take plain hummus to another level with this classic variation found in the Middle East that tops it with tasty minced lamb.
Baba ganoush (eggplant dip)
If there's no hummus in my fridge, I'm making baba ganoush. This tasty eggplant dip is very easy to make and goes well with flatbread, on a sandwich or as a side dip.
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Kofte Kebabs With Spicy Harissa Yogurt Sauce and Grilled Flatbread (Minced Lamb Kebabs)
Kofte Kebabs are traditionally made with lamb, however, ground beef or pork can be substituted. Harissa is a Tunisian spice pasted made from piri-piri peppers. If you can't find it, any fresh chili sauce will do, such as sambal oelek.
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Hummus Kawarma (Lamb) with Lemon Sauce from 'Jerusalem'
Here's a tahini-rich recipe for hummus along with two variations, Musabaha (warm chickpea topping) and Kawarma (fried chopped lamb). For the most show-stopping of hummus dishes, take the extra time and prepare the Kawarma. Freshly chopped lamb neck meat is marinated in warm spices, za'atar, vinegar, mint, and parsley before it's fried in butter.
Weeknight Hummus Plate — Ethan
Middle Eastern Roasted Eggplant with Couscous
Middle Eastern Roasted Eggplant with Couscous - 15 minutes prep for this fragrant melt-in-your-mouth eggplant piled high with a fresh couscous. Divine starter or as a meal. (Vegan Tahini Drizzle recipe included as an alternative to dolloping yoghurt on!)
Middle Eastern Chickpea Salad
This may very well be the best chickpea salad you ever have in your life. Yotam Ottolenghi - I salute you. Worthy of a meal in itself - and good for you!
Lamb Koftas with Yoghurt Dressing
These Lamb Koftas are a firm favourite. There’s something about the smell of Middle Eastern spices sizzling over hot charcoals. It’s intoxicating and you just know that whatever comes off the grill is going to be mouth watering.
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Na'ama's Fattoush from 'Jerusalem'
As Yotam Ottolenghi and Sami Tamimi write in the introduction to Na'ama's Fattoush in Jerusalem: A Cookbook, there is no escaping chopped salads in Jerusalem. Some are simple amalgamations of tomato, cucumber, onion, and lemon vinaigrette, while others, like Arab fattoush, contain a cornucopia of vegetables mixed with leftover pita bread.