Middle Eastern

This is marvelous! I use frozen artichoke bottoms that come from Egypt and are available here in Middle Eastern and Asian stores. You get about 9 in a 14-ounce package and that is enough for 4 servings.

The tomatoes can be served hot or cold. I prefer them cold. For vegetarians, they make an elegant main dish accompanied by a potato or carrot salad. Use large or beefsteak tomatoes.

A classic Middle Eastern dip for scooping onto wedges of pita bread.

Like the previous recipe, this classic dip is delicious scooped up on wedges of pita bread.

Sometimes Israeli salad is embellished with fresh herbs, olives, or radishes, which you can add if you’re so inclined. But here it is in its essential form, the way my father-in-law, Arie Tabak, makes it. He also serves fresh rye bread with it, to soak up the delicious liquid that forms as it stands.

Whether you're serving breakfast, brunch, lunch, or dinner, this flavor-packed shakshuka is welcome at the table anytime.

At sunset throughout Palestine during the Muslim holy month of Ramadan you will find vendors with hot plates lining the streets preparing these flat cakes. They are made in many different ways; this version is filled with cheese and nuts and then fried. Instead of the syrup, you can also top the cakes with cinnamon sugar.

Adas Polo
This is a delicious, nutritious dish that can be served as a vegetarian meal or accompanied by lamb, chicken or Miniature meatballs. In Shiraz, in southern Iran, it is traditionally cooked without raisins and dates, especially when accompanied by chicken or meat. However, the combination of green lentils, raisins and dates creates a very good vegetarian dish. It is a useful recipe as the ingredients are available all year round. It is not time-consuming to prepare and cook and the result is very rewarding.

Aash-e sholleh ghalamkar One of the most delicious and nutritious aashes; serve with hot bread for a substantial meal. Aash-e sholleh ghalamkar goes very well with yogurt as a side dish. In Iran it is often served with kashk. Kashk is sold in liquid or powered form in Middle Eastern stores. My recipe uses chicken (or vegetable) stock, which allows the flavour of the herbs to shine through. In Iran the soup is made from cuts of rib, shoulder or neck of lamb, giving it a viscous consistency and a more meaty flavour. The types of herbs - and their proportions - vary between different recipes. This version favours the aromatic dominance of tarragon, and also includes spinach or beetroot/beet leaves. Most traditional recipes use marzeh (summer savory), a popular herb in Iran. It is not essential, but if you can find the fresh herb it adds to the aroma. Aash-e sholleh ghalamkar takes time to prepare and cook, but the result is well worth it. You can make this aash a couple of days in advance, keep it in the fridge and reheat it gently before serving.

Khoresht-e bamiyeh
Okra and lamb khoresht is cooked throughout Iran, and recipes vary in different regions. This version, from the south, is quite garlicky and spicy, and uses tamarind juice; the okra is cooked until soft and potatoes are added for texture and taste.

If these whimsical hors d'oeuvres taste somewhat familiar to you it's because they happen to be a fancified take on bourek, Turkish feta-stuffed phyllo rolls. Here, those familiar flavors not only echo ingredients of Turkish cuisine, but are also reminiscent of walnut-date bread with cream cheese: a delicious American classic. For more seasonal recipes, download the free Gourmet Live app and stay tuned to the Gourmet Live blog for the latest updates.

This salad is so simple and refreshing. The spiced matzo chips can be made a few days in advance and stored in a ziplock bag. I always make some extra to serve with soup or dips at another meal.
Parve
Gebrokts

This countrified soup is often served in late March for Nowruz, the Persian new year. With beans, vegetables, noodles, and yogurt, it is a meal in itself. If you can't find fava beans, use limas. Start this recipe the night before to soak the chickpeas, kidneys beans, and fava beans. Boil them in a pot with four cups of water for one minute, then turn off the heat and add a splash of apple cider vinegar. Cover the pot and let them soak overnight

This strikingly colorful dessert pairs tart rhubarb with rich Greek-style yogurt. Use a light colored honey that won't dull the rhubarb's bright hue. If you are using regular yogurt, start this recipe the night before so that it can strain overnight.

This dish features aromatic ingredients used in Persian cuisine; barberries and tart cherries are both sweet and sour, the defining flavors of Persian foods. Find these ingredients at the ethnic food sellers listed in the Resources section (page 193), or substitute more dried apricots for the barberries and dried cranberries for the cherries. The dried rose petals give this dish its distinct floral taste and stunning appearance. Find them at gourmet and Middle Eastern food stores, or dry your own on a screen. Serve with Green Rice (page 190) and Cucumber Yogurt (page 184).

The herb-and-spice blend would also be terrific with eggplant or lamb.

Ana Sortun, chef-owner of Oleana in Cambridge, Massachusetts, is known for her modern interpretation of Middle Eastern and Turkish cuisine. When it comes to chicken breasts, she seeks out local, organic birds and chooses a flavorful spice rub. One of her favorite seasonings is baharat, a Middle Eastern spice mixture that includes cumin, oregano, and dried mint. Here, she pairs chicken skewers with a cooling yogurt sauce and a colorful pomegranate and pistachio relish.

Swapping chickpeas for edamame gives your go-to party dip a new flavor twist—and a festive green hue—while still packing in plenty of filling fiber and protein.

A refreshing way to finish the meal, this Greek-inspired dessert features kataifi, a seductively crisp, light Middle Eastern dough.