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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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Dawali (Palestinian Stuffed Grape Leaves)
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.
Manti Dumplings
These Manti Dumplings are a creative variation on the traditional Armenian dish manti. While manti are actually Armenian dumplings, these are more Asian-style dumplings. They encompass all the flavors we know and love from the original recipe.
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Sini Manti (Armenian Baked Lamb Manti)
Crunchy-crisp baked lamb dumplings in a rich, aromatic broth.
Homemade Armenian Manti Recipe (Sini Manti)
These homemade baked Manti (Sini Manti) are traditional Armenian dumplings. They feature a savory beef filling, and a luscious yogurt-garlic sauce.
Gozleme!
Gozleme! Turkish flatbread recipe stuffed with Spinach and Feta, OR a Spiced Lamb or Beef filling. Crispy on the outside, juicy inside, outrageously good!
Ishli Kofte / Içli Köfte (Stuffed Kofte)
Ishli Kofte (Içli Köfte) is nearly identical to Lebanese Kibbeh. Its name means "stuffed kofte" or "stuffed meatball" because that's exactly what it is.
Armenian Meatball Soup (Sulu Kofte)
This Armenian Meatball Soup, Armenian kufta (kofta) soup or sulu kofte, is the ultimate bowl of comfort. Tiny beef-and-bulgur meatballs are poached in a lemony, tomato-laced broth, and finished with dried mint to create this family favorite!
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.
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Lahmajun (Armenian Flatbread With Spiced Lamb)
These thin, chewy-crisp flatbreads—often called “Armenian pizza” by non-Armenians—are easy to make at home and best when eaten hot from the oven.
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.
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.
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.
Fattoush(ish) salad
This is my take on a fattoush salad.
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.
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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.
Grilled Eggplant with Yoghurt Sauce
A simple but incredibly tasty recipe for Grilled Eggplant dish that's on the table in 15 minutes. Just grilled slices of eggplant and top with a simple tasty yoghurt sauce.
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!
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!)
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Zucchini "Baba Ghanoush" From 'Plenty More'
As Yotam Ottolenghi says in the introduction to this recipe from his new cookbook, Plenty More, this is only vaguely reminiscent of baba ghanoush. Garlicky broiled zucchini is topped with a funky and captivating custard sauce made with goat's milk yogurt and Roquefort cheese. Finally, toasted pine nuts and a sprinkle of za'ata finishes off this "volcanic eruption" (his words) of a spread.
Middle Eastern Roasted Vegetables with Tahini Drizzle
Middle Eastern Roasted Vegetables with Tahini Drizzle {vegan} - perfect minimal effort dish to use up all those left over veggies you have in the fridge at the end of the week!