20 Delicious Easy Middle Eastern Recipes for Beginners

Dive into the vibrant flavors of the Middle East with our roundup of 20 Delicious Easy Middle Eastern Recipes for Beginners! Perfect for home cooks in North America looking to spice up their dinner routine, these dishes are as simple as they are flavorful. From creamy hummus to fragrant shawarma, we’ve got your ticket to a culinary adventure. Ready to explore? Let’s get cooking!

Hummus with Tahini

Nothing beats the creamy, nutty flavor of homemade hummus, and this version with tahini is a game-changer for your snack time.

Ingredients

• 1 (15-ounce) can chickpeas, drained and rinsed
• 1/4 cup tahini
• 1/4 cup fresh lemon juice
• 1 garlic clove, minced
• 2 tablespoons olive oil
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 to 3 tablespoons water
• Paprika, for garnish

Instructions

1. In a food processor, combine the chickpeas, tahini, lemon juice, minced garlic, olive oil, cumin, and salt. Process until smooth, about 1 minute.
2. With the processor running, slowly add 2 tablespoons of water through the feed tube. Process for another 30 seconds. If the hummus is too thick, add the remaining tablespoon of water and process until creamy.
3. Transfer the hummus to a serving bowl. Drizzle with a little olive oil and sprinkle with paprika for garnish.

The secret to this hummus’s ultra-smooth texture? Processing the tahini and lemon juice first creates a creamy base that makes the chickpeas blend effortlessly.

Tip: For an extra smooth hummus, peel the chickpeas before processing. It’s a bit of extra work, but the texture is unbeatable.

Falafel with Yogurt Sauce

Craving something crispy, flavorful, and utterly satisfying? These homemade falafels with creamy yogurt sauce are a game-changer for your weeknight dinners.

Ingredients

• 1 cup dried chickpeas, soaked overnight
• 1 small onion, roughly chopped
• 3 garlic cloves
• 1/4 cup fresh parsley, chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp cayenne pepper
• 2 tbsp all-purpose flour
• 1 tsp baking powder
• Oil for frying
• 1 cup plain yogurt
• 1 tbsp lemon juice
• 1 garlic clove, minced
• 1/4 tsp salt

Instructions

1. Drain the soaked chickpeas and pat them dry. In a food processor, combine chickpeas, onion, 3 garlic cloves, parsley, 1 tsp cumin, 1 tsp coriander, 1/2 tsp salt, 1/4 tsp black pepper, and 1/4 tsp cayenne pepper. Pulse until finely ground but not pureed.
2. Transfer the mixture to a bowl. Stir in 2 tbsp flour and 1 tsp baking powder. Cover and refrigerate for 1 hour.
3. Shape the mixture into small balls, about 1.5 inches in diameter. Heat oil in a deep pan to 375°F. Fry the falafel in batches until golden brown, about 3-4 minutes per batch. Drain on paper towels.
4. For the yogurt sauce, mix 1 cup yogurt, 1 tbsp lemon juice, 1 minced garlic clove, and 1/4 tsp salt in a small bowl.
5. Serve the falafel warm with the yogurt sauce on the side. The contrast between the crispy falafel and the cool, tangy sauce is simply irresistible.

Tip: For an extra flavor boost, add a pinch of smoked paprika to the yogurt sauce.

Tabouleh Salad

Bright, fresh, and packed with herbs, this Tabouleh Salad is a refreshing side that brings a burst of Middle Eastern flavors to your table.

Ingredients

• 1 cup fine bulgur wheat
• 1 1/2 cups boiling water
• 2 cups finely chopped fresh parsley
• 1/2 cup finely chopped fresh mint
• 2 medium tomatoes, diced
• 1 small cucumber, seeded and diced
• 4 green onions, thinly sliced
• 1/4 cup extra virgin olive oil
• 1/4 cup fresh lemon juice
• 1 tsp salt
• 1/2 tsp black pepper

Instructions

1. Place the bulgur wheat in a large bowl and pour the boiling water over it. Cover and let sit for 30 minutes until the water is absorbed and the bulgur is tender.
2. Fluff the bulgur with a fork, then add the parsley, mint, tomatoes, cucumber, and green onions. Toss gently to combine.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and black pepper. Pour over the salad and toss to coat evenly.
4. Let the salad sit for at least 10 minutes before serving to allow the flavors to meld together.

The key to this Tabouleh Salad’s vibrant taste lies in the generous amount of fresh herbs, which should outnumber the bulgur for the perfect texture and flavor balance.

Tip: For an even more refreshing twist, chill the salad for an hour before serving.

Baba Ganoush

Baba Ganoush is a smoky, creamy eggplant dip that’s perfect for spreading on warm pita or serving as a standout appetizer at your next gathering.

Ingredients

• 2 medium eggplants (about 2 pounds total)
• 1/4 cup tahini
• 2 tablespoons fresh lemon juice
• 2 cloves garlic, minced
• 1/2 teaspoon ground cumin
• 1/2 teaspoon salt
• 2 tablespoons olive oil, plus more for drizzling
• 1 tablespoon chopped fresh parsley
• 1/4 teaspoon smoked paprika

Instructions

1. Preheat your grill to medium-high heat or your oven to 400°F. Pierce the eggplants all over with a fork and grill or roast them for 30-40 minutes, turning occasionally, until the skin is charred and the inside is very soft.
2. Let the eggplants cool slightly, then peel off the skin and discard. Place the flesh in a colander to drain excess liquid for about 10 minutes.
3. In a food processor, combine the eggplant flesh, 1/4 cup tahini, 2 tablespoons lemon juice, 2 cloves minced garlic, 1/2 teaspoon cumin, and 1/2 teaspoon salt. Pulse until smooth.
4. Transfer the mixture to a serving bowl and drizzle with 2 tablespoons olive oil. Sprinkle with 1 tablespoon parsley and 1/4 teaspoon smoked paprika.

The smoky flavor from the grilled eggplant combined with the creamy tahini makes this Baba Ganoush irresistibly rich and flavorful. It’s a dish that truly shines with minimal ingredients.

Tip: For an extra smoky flavor, you can add a small piece of charred eggplant skin to the food processor before blending.

Shawarma Chicken Wraps

These Shawarma Chicken Wraps are a breeze to make and pack a punch of flavor that’ll transport your taste buds straight to the streets of the Middle East.

Ingredients

• 1 lb boneless, skinless chicken thighs, thinly sliced
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 large flour tortillas
• 1/2 cup tahini sauce
• 1 cup shredded lettuce
• 1/2 cup diced tomatoes
• 1/4 cup chopped parsley

Instructions

1. In a large bowl, combine the chicken thighs with 2 tbsp olive oil, 1 tbsp lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Mix well to coat the chicken evenly.
2. Heat a large skillet over medium-high heat. Add the marinated chicken and cook for 6-8 minutes, stirring occasionally, until the chicken is fully cooked and slightly charred.
3. Warm the flour tortillas in a dry skillet over medium heat for about 30 seconds on each side.
4. Spread 2 tbsp of tahini sauce on each tortilla. Divide the cooked chicken among the tortillas, then top with shredded lettuce, diced tomatoes, and chopped parsley.
5. Roll up the tortillas tightly, tucking in the sides as you go. Serve immediately.

The magic of these wraps lies in the perfect balance of spices and the creamy tahini sauce that ties everything together.

Tip: For an extra kick, add a sprinkle of chili flakes to the chicken before cooking.

Lentil Soup

Warm up your kitchen with this hearty lentil soup, a comforting bowl that’s as nutritious as it is delicious.

Ingredients

• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1/2 teaspoon smoked paprika
• 1/4 teaspoon black pepper
• 1 cup dried green lentils, rinsed
• 4 cups vegetable broth
• 1 bay leaf
• 1 tablespoon lemon juice
• Salt to taste

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion, carrots, and celery, cooking until softened, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, and black pepper, cooking for another minute until fragrant.
3. Add the lentils, vegetable broth, and bay leaf. Bring to a boil, then reduce heat to low and simmer, covered, for 25 minutes or until the lentils are tender.
4. Remove the bay leaf and stir in the lemon juice. Season with salt to taste.

The smoked paprika adds a subtle depth to this soup, making it a standout dish that’s perfect for any night of the week.

Tip: For an extra creamy texture, blend half of the soup before adding the lemon juice.

Stuffed Grape Leaves

Stuffed grape leaves are a delightful Mediterranean classic that brings a little bit of gourmet to your home kitchen, with a filling that’s as flavorful as it is comforting.

Ingredients

• 1 jar (16 oz) grape leaves, drained and rinsed
• 1 cup uncooked long-grain white rice
• 1 lb ground lamb
• 1 large onion, finely chopped
• 1/4 cup fresh dill, chopped
• 1/4 cup fresh mint, chopped
• 2 tbsp olive oil
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp ground cumin
• 1/4 tsp cinnamon
• 2 cups chicken broth
• 2 tbsp lemon juice

Instructions

1. In a large bowl, mix the rice, ground lamb, onion, dill, mint, olive oil, salt, pepper, cumin, and cinnamon until well combined.
2. Lay a grape leaf flat on a work surface, shiny side down. Place a tablespoon of the filling near the stem end, then fold the sides over the filling and roll tightly from the stem end to the tip.
3. Repeat with remaining leaves and filling, packing the rolls snugly in a large pot.
4. Pour the chicken broth and lemon juice over the rolls, then place a heavy plate on top to keep them submerged.
5. Cover and simmer over low heat for 50 minutes, until the rice is tender and the leaves are soft.

The magic of these stuffed grape leaves lies in the tender, spiced lamb mingling with the bright, herby rice, all wrapped up in a silky grape leaf—perfect for sharing at your next gathering.

Tip: For an extra layer of flavor, let the stuffed grape leaves cool in the pot for an hour before serving; they’ll absorb even more of the lemony broth.

Chicken Kebabs

These Chicken Kebabs are a surefire way to bring smoky, juicy flavors to your table, perfect for those summer grilling sessions or a cozy indoor meal.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, cut into 1-inch cubes
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp salt
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp black pepper
• 1 large red bell pepper, cut into 1-inch pieces
• 1 large red onion, cut into 1-inch pieces

Instructions

1. In a large bowl, whisk together olive oil, lemon juice, minced garlic, salt, cumin, paprika, and black pepper.
2. Add the chicken cubes to the bowl, tossing to coat evenly. Cover and marinate in the refrigerator for at least 1 hour, or up to 4 hours for deeper flavor.
3. Preheat your grill to medium-high heat (about 375°F to 400°F).
4. Thread the marinated chicken, red bell pepper, and red onion alternately onto skewers.
5. Grill the kebabs for 10-12 minutes, turning occasionally, until the chicken is fully cooked (internal temperature of 165°F) and the vegetables are charred and tender.

The magic of these kebabs lies in the smoky char from the grill paired with the bright, zesty marinade—a combo that’s hard to resist.

Tip: Soak wooden skewers in water for 30 minutes before grilling to prevent burning.

Pita Bread

There’s nothing quite like the smell of freshly baked pita bread wafting through your kitchen. This simple, fluffy bread is a staple in many cuisines and surprisingly easy to make at home.

Ingredients

• 2 1/4 teaspoons active dry yeast
• 1 teaspoon sugar
• 1 cup warm water (about 110°F)
• 2 1/2 cups all-purpose flour
• 1 teaspoon salt
• 1 tablespoon olive oil

Instructions

1. In a large bowl, dissolve the yeast and sugar in warm water. Let it sit for about 5 minutes until frothy.
2. Add the flour, salt, and olive oil to the yeast mixture. Stir until a dough forms.
3. Knead the dough on a lightly floured surface for about 10 minutes, until smooth and elastic.
4. Place the dough in a greased bowl, cover with a damp towel, and let it rise in a warm place for 1 hour, or until doubled in size.
5. Preheat your oven to 475°F and place a baking sheet inside to heat up.
6. Divide the dough into 8 equal pieces. Roll each piece into a ball, then flatten into a disc about 1/4 inch thick.
7. Place the discs on the hot baking sheet and bake for 5-7 minutes, until they puff up and are lightly golden.

The magic of pita bread is in the pocket that forms as it bakes, perfect for stuffing with your favorite fillings. This recipe yields soft, pillowy bread that’s far superior to store-bought versions.

Tip: For extra flavor, brush the baked pitas with melted butter and a sprinkle of garlic powder right out of the oven.

Fattoush Salad

Fattoush Salad is a vibrant Lebanese dish that’s perfect for adding a fresh, crunchy twist to your meal lineup. With its crispy pita chips and zesty dressing, it’s a crowd-pleaser that comes together in no time.

Ingredients

• 2 small pita breads, torn into bite-sized pieces
• 3 tbsp olive oil, divided
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 large cucumber, diced
• 2 medium tomatoes, diced
• 1/2 cup chopped fresh parsley
• 1/4 cup chopped fresh mint
• 1/4 cup thinly sliced red onion
• 2 tbsp lemon juice
• 1 tsp sumac
• 1/2 tsp garlic powder

Instructions

1. Preheat your oven to 375°F. Toss the pita pieces with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper. Spread on a baking sheet and bake for 10-12 minutes until golden and crisp.
2. In a large bowl, combine the cucumber, tomatoes, parsley, mint, and red onion.
3. In a small bowl, whisk together the remaining 2 tbsp olive oil, lemon juice, sumac, garlic powder, remaining 1/4 tsp salt, and 1/8 tsp black pepper.
4. Pour the dressing over the salad and toss gently to combine. Add the baked pita chips just before serving to maintain their crunch.

The magic of Fattoush lies in the contrast between the juicy vegetables and the crispy pita, all brought together by the tangy sumac dressing.

Tip: For an extra burst of flavor, let the salad sit for 10 minutes after adding the dressing to allow the flavors to meld.

Rice Pilaf with Nuts

Looking for a side dish that’s a little fancy but still easy to whip up? This Rice Pilaf with Nuts is your answer, offering a delightful crunch and aromatic flavors that elevate any meal.

Ingredients

• 1 cup long-grain white rice
• 2 cups chicken or vegetable broth
• 1/2 cup chopped mixed nuts (almonds, cashews, and pistachios)
• 2 tbsp unsalted butter
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 tsp ground cumin
• 1/4 tsp ground cinnamon
• 2 tbsp fresh parsley, chopped

Instructions

1. In a medium saucepan, melt the butter over medium heat. Add the onion and garlic, sautéing until soft and translucent, about 3 minutes.
2. Stir in the rice, salt, black pepper, cumin, and cinnamon, cooking for another 2 minutes until the rice is lightly toasted.
3. Pour in the broth, bring to a boil, then reduce the heat to low. Cover and simmer for 18 minutes, or until the rice is tender and the liquid is absorbed.
4. While the rice cooks, toast the mixed nuts in a dry skillet over medium heat for 3-4 minutes, stirring frequently, until golden and fragrant.
5. Fluff the rice with a fork, then gently fold in the toasted nuts and chopped parsley.

The combination of warm spices and crunchy nuts gives this pilaf a luxurious texture and depth of flavor that’s surprisingly simple to achieve.

Tip: For an extra layer of flavor, toast the rice in the butter until it’s golden before adding the broth.

Eggplant Moussaka

Dive into the layers of flavor with this comforting Eggplant Moussaka, a dish that brings the warmth of the Mediterranean to your table with every bite.

Ingredients

• 2 large eggplants, sliced into 1/2-inch rounds
• 1 lb ground lamb
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes
• 1 tsp ground cinnamon
• 1 tsp dried oregano
• 1/4 tsp ground nutmeg
• 1/4 cup olive oil
• Salt and pepper to taste
• 1 cup grated Parmesan cheese
• 2 cups béchamel sauce

Instructions

1. Preheat your oven to 375°F. Brush both sides of the eggplant slices with olive oil, season with salt and pepper, and arrange on a baking sheet. Bake for 25 minutes until tender and slightly golden.
2. In a large skillet over medium heat, cook the ground lamb until browned. Add the onion and garlic, cooking until soft. Stir in the diced tomatoes, cinnamon, oregano, and nutmeg. Simmer for 10 minutes until the mixture thickens.
3. In a greased baking dish, layer half the eggplant slices, followed by the lamb mixture, and then the remaining eggplant. Pour the béchamel sauce over the top and sprinkle with Parmesan cheese.
4. Bake at 375°F for 35 minutes until the top is bubbly and golden brown. Let it sit for 10 minutes before serving.

The cinnamon and nutmeg in the lamb mixture offer a subtly spiced depth that makes this moussaka unforgettable.

Tip: For a lighter version, you can grill the eggplant slices instead of baking them.

Lamb Kofta

Lamb Kofta brings the aromatic spices of the Middle East to your kitchen with these juicy, flavorful skewers that are perfect for grilling season.

Ingredients

• 1 lb ground lamb
• 1 small onion, finely grated
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, finely chopped
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tbsp olive oil

Instructions

1. In a large bowl, combine the ground lamb, grated onion, minced garlic, chopped parsley, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cinnamon, 1/2 tsp salt, and 1/4 tsp black pepper. Mix until all ingredients are evenly distributed.
2. Divide the mixture into 8 equal portions. Shape each portion around a skewer to form a long, thin kofta.
3. Brush each kofta with 1 tbsp olive oil to prevent sticking and to add flavor.
4. Preheat your grill to medium-high heat. Grill the koftas for about 4-5 minutes on each side, or until they are nicely charred and cooked through.

The combination of cinnamon and coriander gives these koftas a uniquely warm and inviting flavor that stands out at any barbecue.

Tip: Soak wooden skewers in water for 30 minutes before using to prevent them from burning on the grill.

Tabbouleh with Quinoa

Looking for a refreshing twist on the classic tabbouleh? This quinoa version brings a protein-packed punch to the traditional Middle Eastern salad, making it a hearty yet light option for any meal.

Ingredients

• 1 cup quinoa, rinsed
• 2 cups water
• 1/2 teaspoon salt
• 1/4 cup olive oil
• 1/4 cup lemon juice
• 2 cloves garlic, minced
• 1 cup finely chopped parsley
• 1/2 cup finely chopped mint
• 1 cup diced cucumber
• 1 cup cherry tomatoes, halved
• 1/4 teaspoon black pepper

Instructions

1. In a medium saucepan, combine quinoa, water, and 1/4 teaspoon salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes until water is absorbed. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork and let cool.
2. In a small bowl, whisk together olive oil, lemon juice, garlic, remaining 1/4 teaspoon salt, and black pepper.
3. In a large bowl, combine cooled quinoa, parsley, mint, cucumber, and cherry tomatoes. Drizzle with dressing and toss gently to combine.
4. Chill in the refrigerator for at least 30 minutes before serving to allow flavors to meld.

The nutty quinoa pairs beautifully with the bright herbs and citrus dressing, creating a salad that’s as nutritious as it is vibrant. Perfect for picnics or as a make-ahead lunch option.

Tip: For an extra crunch, sprinkle with toasted pine nuts or almonds before serving.

Spinach Fatayer

These Spinach Fatayer are little pockets of joy, packed with a vibrant spinach filling and wrapped in a soft, golden dough. Perfect for a snack or a light meal, they’re sure to impress with their beautiful shape and delicious taste.

Ingredients

• 2 cups all-purpose flour
• 1/2 tsp salt
• 1/2 cup warm water
• 1/4 cup olive oil
• 1 tsp active dry yeast
• 1 tsp sugar
• 4 cups fresh spinach, finely chopped
• 1 small onion, finely diced
• 2 tbsp lemon juice
• 1/2 tsp sumac
• 1/4 tsp black pepper
• 1/4 tsp salt

Instructions

1. In a large bowl, mix 2 cups all-purpose flour and 1/2 tsp salt. In a separate small bowl, dissolve 1 tsp sugar and 1 tsp active dry yeast in 1/2 cup warm water. Let it sit for 5 minutes until frothy.
2. Add the yeast mixture and 1/4 cup olive oil to the flour. Knead until a soft dough forms. Cover and let it rise in a warm place for 1 hour.
3. Meanwhile, prepare the filling by mixing 4 cups fresh spinach, 1 small onion, 2 tbsp lemon juice, 1/2 tsp sumac, 1/4 tsp black pepper, and 1/4 tsp salt in a bowl.
4. Preheat the oven to 400°F. Divide the dough into small balls, then roll each into a circle. Place a spoonful of the spinach mixture in the center, then pinch the edges to form a triangle.
5. Bake for 20 minutes until the dough is golden and the edges are slightly crispy.

The sumac in the filling adds a tangy twist that makes these fatayer irresistibly moreish. Their portable size makes them perfect for picnics or lunchboxes.

Tip: For an extra shine, brush the fatayer with a little olive oil before baking.

Chickpea Stew

Warm up your kitchen with this hearty Chickpea Stew, a comforting bowl that’s packed with flavor and ready in under an hour.

Ingredients

• 2 tablespoons olive oil
• 1 medium onion, diced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 can (15 oz) diced tomatoes
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 2 cups vegetable broth
• 1 bunch kale, stems removed and leaves chopped
• 1 tablespoon lemon juice

Instructions

1. Heat the olive oil in a large pot over medium heat. Add the onion and cook until soft, about 5 minutes.
2. Stir in the garlic, cumin, smoked paprika, salt, and black pepper. Cook for 1 minute until fragrant.
3. Add the diced tomatoes, chickpeas, and vegetable broth. Bring to a simmer and cook for 20 minutes.
4. Stir in the kale and cook for another 5 minutes until wilted.
5. Remove from heat and stir in the lemon juice. Taste and adjust seasoning if needed.

The smoky depth of paprika and the freshness of lemon juice make this stew a standout, with the kale adding a perfect bite.

Tip: For a creamier texture, mash some of the chickpeas before adding the kale.

Yogurt Cucumber Salad

This Yogurt Cucumber Salad is a refreshing side that brings a cool, creamy texture to any meal, perfect for those warm summer days or as a light accompaniment to spicy dishes.

Ingredients

• 2 medium cucumbers, thinly sliced
• 1 1/2 cups plain Greek yogurt
• 2 tablespoons fresh dill, chopped
• 1 tablespoon lemon juice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 clove garlic, minced

Instructions

1. In a large bowl, combine the thinly sliced cucumbers with 1 teaspoon of salt. Let them sit for 10 minutes to draw out excess moisture, then drain and pat dry.
2. In another bowl, mix together 1 1/2 cups plain Greek yogurt, 2 tablespoons chopped fresh dill, 1 tablespoon lemon juice, 1/2 teaspoon black pepper, and 1 minced garlic clove until well combined.
3. Add the cucumbers to the yogurt mixture and gently toss until the cucumbers are evenly coated.
4. Cover and refrigerate for at least 1 hour before serving to allow the flavors to meld together.

The magic of this salad lies in the balance of tangy yogurt with the crisp freshness of cucumbers, elevated by the subtle hint of garlic and dill.

Tip: For an extra crunch, sprinkle some toasted walnuts on top before serving.

Beef Shawarma

Bring the vibrant flavors of the Middle East to your kitchen with this easy-to-follow Beef Shawarma recipe, perfect for a weeknight dinner that feels anything but ordinary.

Ingredients

• 1 lb beef sirloin, thinly sliced
• 1/4 cup olive oil
• 3 tbsp lemon juice
• 2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp paprika
• 1/2 tsp turmeric
• 1/2 tsp salt
• 1/4 tsp black pepper
• 4 pita breads
• 1 cup tahini sauce
• 1/2 cup chopped parsley
• 1/2 cup diced tomatoes
• 1/2 cup diced cucumbers

Instructions

1. In a large bowl, whisk together 1/4 cup olive oil, 3 tbsp lemon juice, 2 minced garlic cloves, 1 tsp ground cumin, 1 tsp paprika, 1/2 tsp turmeric, 1/2 tsp salt, and 1/4 tsp black pepper. Add the beef sirloin, ensuring each piece is well coated. Marinate for at least 1 hour, or overnight for deeper flavor.
2. Heat a large skillet over medium-high heat. Cook the marinated beef in batches, about 3-4 minutes per side, until browned and cooked through.
3. Warm the pita breads in a dry skillet for about 30 seconds on each side.
4. Spread each pita with 1/4 cup tahini sauce, then top with the cooked beef, 2 tbsp chopped parsley, 2 tbsp diced tomatoes, and 2 tbsp diced cucumbers.
5. Roll the pitas tightly around the filling and serve immediately.

The magic of this Beef Shawarma lies in the marinade’s ability to tenderize the beef while infusing it with a symphony of spices, creating a dish that’s both aromatic and deeply satisfying.

Tip: For an extra kick, add a pinch of cayenne pepper to the marinade or serve with a side of spicy harissa sauce.

Roasted Red Pepper Dip

This Roasted Red Pepper Dip is a vibrant, creamy delight that’s perfect for dipping veggies or spreading on crackers. It’s surprisingly simple to make and packs a flavorful punch that’ll have everyone asking for the recipe.

Ingredients

• 2 large red bell peppers
• 1 cup Greek yogurt
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 tablespoon lemon juice

Instructions

1. Preheat your oven to 425°F. Place the red bell peppers on a baking sheet and roast for 25 minutes, turning once, until the skins are charred and blistered.
2. Remove the peppers from the oven and let them cool in a covered bowl for 10 minutes. Then, peel off the skins, remove the seeds, and chop the peppers.
3. In a food processor, combine the roasted red peppers, Greek yogurt, minced garlic, olive oil, smoked paprika, salt, black pepper, and lemon juice. Blend until smooth.
4. Transfer the dip to a serving bowl and refrigerate for at least 1 hour to let the flavors meld together.

The smoky sweetness of the roasted peppers paired with the tangy Greek yogurt creates a dip that’s irresistibly smooth and packed with depth. It’s a crowd-pleaser that’s as beautiful as it is tasty.

Tip: For an extra smoky flavor, you can roast the garlic cloves along with the peppers before adding them to the food processor.

Za’atar Manakish

Bring a taste of the Middle East to your kitchen with this simple yet flavorful Za’atar Manakish, a flatbread that’s perfect for breakfast or as a snack.

Ingredients

• 1 cup warm water (110°F)
• 2 1/4 tsp active dry yeast
• 1 tsp sugar
• 2 1/2 cups all-purpose flour
• 1 tsp salt
• 2 tbsp olive oil, plus extra for brushing
• 1/4 cup za’atar spice mix
• 1/4 cup extra virgin olive oil

Instructions

1. In a small bowl, combine warm water, yeast, and sugar. Let sit for 5 minutes until frothy.
2. In a large bowl, mix flour and salt. Add the yeast mixture and 2 tbsp olive oil, stirring until a dough forms.
3. Knead the dough on a floured surface for 5 minutes until smooth. Place in a greased bowl, cover, and let rise in a warm place for 1 hour or until doubled in size.
4. Preheat oven to 400°F. Punch down the dough and divide into 4 equal pieces. Roll each into a 6-inch circle.
5. Place circles on a baking sheet. Mix za’atar and 1/4 cup olive oil in a small bowl. Spread evenly over each dough circle.
6. Bake for 12-15 minutes until the edges are golden. Brush with a little more olive oil before serving.

The magic of this recipe lies in the za’atar’s earthy aroma blending perfectly with the crisp, warm bread—a combo that’s hard to resist.

Tip: For an extra kick, sprinkle some sumac on top before baking.

Conclusion

We hope this roundup of 20 Delicious Easy Middle Eastern Recipes for Beginners inspires you to explore the vibrant flavors of Middle Eastern cuisine. Perfect for home cooks in North America, these recipes are your gateway to a world of taste. Try them, share your favorites in the comments, and don’t forget to pin this article on Pinterest to spread the love for these delightful dishes!