Middle Eastern Spiced Lentil and Rice (Mejadra)

Mejadra is a fragrant Middle Eastern rice pilaf that is SO GOOD you can - and will want to - eat it on its own! Mejadra is an ancient dish that is hugely popular throughout the

Couscous and Mograbiah With Oven-Dried Tomatoes From 'Ottolenghi'

Yotam Ottolenghi and Sami Tamimi's cafe, Ottolenghi, serves a multitude of grain-based salads. Many are rice, barley, or couscous-based. This version in their recently re-released cookbook, however, stood out for its inclusion of mograbiah, a Middle Eastern semolina pasta much like Israeli couscous or Sardinian fregola.

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...

Stuffed Eggplant with Lamb and Pine Nuts from 'Jerusalem'

As any fan of Yotam Ottolenghi's previous book, Plenty, knows, the man is an expert when it comes to eggplant. In his and his partner Sami Tamimi's new book Jerusalem: A Cookbook, there are copious recipes for eggplant—stuffed, puréed, roasted, baked, and everything in between. In their Stuffed Eggplant with Lamb and Pine Nuts, they fill the silky, humble nightshade with a warmly spiced blend of gamey ground lamb, sweet onions, and a smattering of pine nuts.

Middle Eastern Lamb and Lentil Rice Pilaf

Superbly aromatic lamb rice pilaf. A complete one pot meal (Nutrition Rating "A") that takes a mere 10 minutes of active prep.

Roasted Butternut Squash and Red Onion with Tahini and Za'atar from 'Jerusalem'

Butternut squash is a staple in my kitchen during fall and winter, but I never stray far from simple roasted cubes or a creamy pureed soup when it comes to preparing the gourd. After preparing the Roasted Butternut Squash and Red Onion with Tahini and Za'atar in Jerusalem: A Cookbook, however, I am a total devotee of pairing winter squash with sesame.

Roasted Eggplant With Tahini, Pine Nuts, and Lentils

This dish of eggplant roasted until caramelized and tender, served over stewed lentils with an extraordinarily light and creamy tahini sauce and crunchy pine nuts, was dinner and lunch for more meals than I care to count a couple of weeks back. Not that I'm complaining: It's extremely good.

Middle Eastern Shredded Lamb with Chickpea Pilaf (Rice)

Shredded lamb loaded with classic Middle Eastern flavours, pan fried to golden perfection and served with a chickpea rice pilaf. FAST to prepare!

Jewelled rice pilaf - for Easter!

Stunning Persian Jewelled Rice Pilaf, a saffron rice perfumed with spices, studded with nuts and fruit.

Braised Chickpeas and Vegetables with Couscous, Harissa Yogurt, and Soft Eggs from 'Flour, Too'

Couscous is a wonderful pantry staple. It's the fastest pasta (or any starchy grain) I know how to cook, and its fluffy texture and mild flavor pair well with just about anything you throw at it. In Joanne Chang's new cookbook Flour, Too, she steams the pasta with a rainbow of summer vegetables and a couple of cups of slowly braised chickpeas. Not content with this everyday flavor profile, Chang flavors the dish with North African flair.