Middle Eastern Recipes, page 3

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Middle Eastern Recipes

Mahsi (Middle Eastern Stuffed Peppers
Mamoul (Pistachio-Filled Butter Cookies) — These buttery cookies from Lebanon are traditionally made in wooden molds.
Melfoof — This is a wonderful recipe for Purim.
Middle Eastern Fig Jam
Middle Eastern Grilled Chicken
Middle Eastern Hummus
Middle Eastern Marinades
Middle Eastern Orange Blossom Cookies (Ghraybeh)
Middle Eastern Sea Bass — This is basically the same recipe you would use to make falafel, the famous chickpea patties, only in this case you coat the fish in it.
Middle Eastern Shrimp
Middle Eastern Spice Mix
Middle Eastern Yogurt Salad
Moroccan Beef and Sweet Potato Stew photo — Let your slow cooker do the work, while your house is filled with the scent of cinnamon, garlic and onions. Serve over couscous for a balanced meal.
Moroccan Brisket with Olives, Tomatoes, Onions and Preserved Lemons
Moroccan Carrot Dip
Moroccan Chicken with Olives (Rajine b'Zeetoon)
Moroccan Coconut Fudge
Moroccan Garbanzo Beans with Raisins
Moroccan Herbed Olives
Moroccan Lemon Chicken
Moroccan Lentil and Chickpea Soup
Moroccan Pork Kebabs
Moroccan Preserved Lemons
Moroccan Tomato Soup
Muhammara (Hot Pepper Dip) — Muhammara is eaten as a dip with bread. It can also be used as a spicy dip with kebabs, grilled meats and fish. The Lebanese also eat it as a spread on toast.
Mujadarah — This is the dish (pottage) that Jacob sold to his brother, Esau, in exchange for his birthright. Genesis 25:29. This is a one-dish meal that is good served with yogurt and/or finely chopped cucumber and tomato.
Mulhammar (Sweet Rice) — This recipe uses fragrant exotic Basmati rice.
Nammoura (Arabian) — A traditional sweet treat that everyone enjoys, especially kids.
Orange Pistachio Date Bread
Orange Salad with Onions and Olives
Perch Baked with Sesame Seed (Samak Tahini)
Persian Apple Dessert
Persian Date Cake
Persian Poppy Seed Puffs
Persian Rice Cookies
Persian Rice Pudding
Pita (Middle East Pocket or Bible Bread)
Pocket Bread
Poppy Seed Candy
Pork with Coriander (Afelia — Cyprus)
Pot-Bottom Crust with Chicken
Preserved Lemons — Preserved lemons are a staple in Moroccan cuisine and are frequently used in stews or tagines. Although easy to prepare, this step must be done well in advance, since curing the lemons takes at least one month.
Preserved Lemons 2

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