10+ Middle Eastern Recipes to Brighten Your Dinner Table

Middle Eastern recipes bring a burst of flavors, colors, and aromas that can really liven up your meals. These dishes use fresh ingredients and simple spices, making them both tasty and satisfying.

You don’t have to be a pro chef to try these out. Most are easy, approachable, and perfect for sharing with friends or family.

There’s a wide range here, from light salads to hearty stews. You get lots of options to play with, and chances are, you already have some of the ingredients at home.

Middle Eastern recipes often call for:

• Chickpeas
• Fresh herbs like parsley and mint
• Onions and garlic
• Lemon juice
• Olive oil
• Spices such as cumin, coriander, and sumac

If you’re just getting started, here’s a basic prep outline:

1. Rinse and soak dry ingredients like chickpeas if needed.
2. Chop herbs and veggies finely.
3. Mix spices with olive oil or other liquids for marinades or dressings.
4. Bake, fry, or simmer until everything’s tender and flavorful.
5. Serve warm or cold, depending on the dish.

1) Shakshuka

Shakshuka is a super flavorful Middle Eastern dish. It’s basically poached eggs in a spiced tomato and pepper sauce.

You can eat it for breakfast, lunch, or dinner. It’s simple, healthy, and honestly, kind of addictive.

The sauce is made with tomatoes, bell peppers, onions, and spices like cumin and paprika. You poach the eggs right in the sauce, letting them cook to your liking.

This one’s vegetarian and full of flavor. It’s a great comfort meal that doesn’t take much effort.

Ingredients

• 4 eggs
• 2 cups diced tomatoes (fresh or canned)
• 1 bell pepper, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1 tsp cumin
• 1 tsp paprika
• 2 tbsp olive oil
• Salt and pepper to taste
• Fresh parsley for garnish

Cooking Instructions

1. Heat olive oil in a skillet over medium.
2. Add onion, bell pepper, and garlic; cook until soft.
3. Stir in tomatoes, cumin, paprika, salt, and pepper. Simmer for 10 minutes.
4. Make little wells in the sauce and crack the eggs in.
5. Cover and cook until eggs are just set, about 6–8 minutes.
6. Sprinkle with parsley and serve warm.

Want more details? Here’s an easy shakshuka recipe.

2) Authentic Falafels

Falafels are a Middle Eastern favorite made from chickpeas or fava beans. You soak the beans (don’t cook them first), then blend with fresh herbs, onion, and spices.

Shape the mix into balls or patties, then fry until golden and crispy. The outside gets crunchy, while the inside stays soft.

Eat them alone or stuffed in pita with veggies and tahini sauce. They’re vegan, filling, and surprisingly easy to whip up.

Ingredients

• 1 cup dried chickpeas (soaked overnight)
• 1 small onion, chopped
• 3 cloves garlic
• 1 cup fresh parsley
• 1 cup fresh cilantro
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp salt
• ½ tsp baking powder
• Oil for frying

Cooking Instructions

1. Drain chickpeas and blend with onion, garlic, parsley, and cilantro until coarse.
2. Add cumin, coriander, salt, and baking powder; mix well.
3. Chill mixture for an hour.
4. Shape into balls or patties.
5. Heat oil to 350°F (175°C) and fry falafels in batches until golden, about 3-4 minutes.
6. Drain on paper towels and serve warm.

For more, check out this authentic falafel recipe.

3) Chicken Shawarma

Chicken Shawarma is a classic Middle Eastern street food that’s honestly hard to resist. You marinate chicken with cumin, paprika, garlic, and a bunch of other warm spices.

Slice the chicken thin, toss it in the marinade with lemon juice and olive oil, and let it soak up all that flavor. Cook it on the stove, in the oven, or on the grill—whatever works.

Serve it in a pita, over rice, or on a salad. It’s juicy, spiced, and way easier to make at home than you might think.

Try this easy homemade chicken shawarma recipe if you want the full step-by-step.

Ingredients

• 2 lbs (900g) chicken thighs or breasts, thinly sliced
• 3 tbsp olive oil
• 1 lemon, juiced
• 4 garlic cloves, minced
• 2 tsp ground cumin
• 2 tsp ground paprika
• 1 tsp ground turmeric
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• 1/2 tsp cayenne pepper (optional)
• Salt and pepper to taste

Cooking Instructions

1. Mix olive oil, lemon juice, garlic, and all spices in a bowl.
2. Add sliced chicken, coat well, and refrigerate for at least 1 hour.
3. Preheat oven to 400°F (200°C).
4. Spread chicken on a baking sheet in a single layer.
5. Bake for 20-25 minutes, turning halfway, until cooked through and a little crispy.
6. Serve warm with pita, rice, or salad.

4) Lemony Lebanese Tabbouleh

Tabbouleh is a zesty, herby salad that’s all about freshness. It’s loaded with parsley, mint, bulgur wheat, and a punch of lemon juice.

Chop everything finely and mix with lemon juice and olive oil. It’s a light meal by itself or a refreshing side dish.

Letting it sit for a bit helps the bulgur soak up all the flavors. You can serve it chilled or at room temperature—totally up to you.

Ingredients:

• 1/2 cup bulgur wheat
• 2 cups fresh parsley, finely chopped
• 1/2 cup fresh mint, finely chopped
• 3 tomatoes, diced
• 1 small cucumber, diced
• 4 green onions, chopped
• 1/4 cup fresh lemon juice
• 1/4 cup olive oil
• Salt to taste

Cooking Instructions:

1. Soak bulgur in cold water for 15 minutes, then drain.
2. Combine bulgur, parsley, mint, tomatoes, cucumber, and green onions in a bowl.
3. Add lemon juice, olive oil, and salt. Mix well.
4. Chill for 30 minutes before serving for best flavor.

If you want to try it, here’s a lemony Lebanese tabbouleh recipe.

5) Arabic Lentil Soup

Arabic Lentil Soup is pure comfort in a bowl. It’s made with red or brown lentils, carrots, onions, and warm spices like cumin and cinnamon.

After simmering, you blend it up for a smooth, creamy texture. It’s vegan if you use veggie stock, and a hit of lemon at the end really wakes up the flavor.

This soup is gentle on the stomach and makes a cozy lunch or dinner.

Ingredients

• 1.5 cups red or brown lentils
• 6 cups vegetable stock or water
• 1 onion, chopped
• 1 cup carrots, chopped
• 1 tsp cumin
• 1/2 tsp cinnamon
• Salt and pepper to taste
• Lemon juice (optional)

Cooking Instructions

1. Rinse lentils well.
2. In a pot, sauté onions and carrots until soft.
3. Add lentils, stock, cumin, cinnamon, salt, and pepper.
4. Bring to a boil, then lower heat and simmer for 25-30 minutes.
5. Blend soup until smooth.
6. Stir in lemon juice before serving if you want.

More tips in this Arabic Lentil Soup recipe.

6) Maghmour

Maghmour is a comforting Lebanese dish starring eggplants, chickpeas, and tomatoes. It’s all simmered together in a garlicky sauce.

You roast or fry the eggplant until soft, then mix it with chickpeas and a spiced tomato sauce. The flavors are simple but satisfying.

Garlic and dried mint give it a little extra something. Serve with pita bread, warm or chilled—both ways work.

Ingredients

• 2 large eggplants
• 1 can chickpeas (about 15 oz)
• 3 cups tomatoes, chopped or canned
• 4 garlic cloves, minced
• 1 onion, chopped
• 2 tbsp olive oil
• 1 tsp dried mint
• Salt and pepper to taste

Cooking Instructions

1. Roast eggplants at 400°F (200°C) for 25 minutes until soft.
2. Heat olive oil in a pan and sauté onions and garlic until soft.
3. Add tomatoes, chickpeas, dried mint, salt, and pepper. Simmer for 10 minutes.
4. Stir in roasted eggplants and cook together for 5 minutes.
5. Serve with pita bread.

You can find more about Maghmour in Lebanese Moussaka recipes.

7) Vegan Shakshuka

Vegan Shakshuka swaps out the eggs for tofu or chickpeas, but keeps all that rich, spiced tomato goodness. The sauce is loaded with tomatoes, red peppers, and spices like cumin and paprika.

You cook everything in one pan—easy and fast. It’s perfect for any meal, honestly.

Some folks like it with tofu for a softer texture, others go for chickpeas. If you want a little heat, toss in some harissa.

Ingredients

• 1 block firm tofu or 1 can chickpeas, drained
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 red bell pepper, chopped
• 1 can (14 oz) crushed tomatoes
• 1 tsp cumin
• 1 tsp paprika
• 1/2 tsp chili powder or harissa
• Salt and pepper to taste
• Olive oil

Cooking Instructions

1. Heat olive oil in a pan over medium heat.
2. Toss in onion, garlic, and red pepper. Sauté until they’re soft, about 5 minutes.
3. Sprinkle in the spices and cook for another minute.
4. Stir in the crushed tomatoes. Let everything simmer for 10 minutes.
5. Crumble tofu or add chickpeas to the pan. Cook for 10 minutes more.
6. Season with salt and pepper. Serve it up while it’s warm.

Want a more detailed vegan shakshuka recipe? Check it out here.

8) Middle Eastern Chickpea Salad

This salad’s fresh, colorful, and honestly, a breeze to throw together. Just mix chickpeas with chopped tomatoes, onions, and cucumbers.

A handful of fresh parsley or cilantro gives it a bright, herby kick. Lemon vinaigrette and olive oil tie everything together.

Eat it as a side or even a light main dish. It’s vegan, healthy, and kind of addictive.

Serve it cold or let it come to room temp if you forgot to chill it. The flavors are classic Middle Eastern—quick, filling, and surprisingly satisfying.

Ingredients

• 2 cups cooked chickpeas
• 1 cup chopped tomatoes
• 1/2 cup chopped cucumber
• 1/4 cup finely chopped red onion
• 1/4 cup chopped fresh parsley
• 2 tbsp fresh lemon juice
• 3 tbsp extra virgin olive oil
• Salt and pepper to taste

Cooking Instructions

1. Rinse and drain chickpeas if you’re using canned.
2. In a big bowl, toss together chickpeas, tomatoes, cucumber, onion, and parsley.
3. Whisk lemon juice, olive oil, salt, and pepper in a small bowl.
4. Pour the dressing over the salad and toss gently.
5. Let it sit for 10 minutes before serving so the flavors mingle.

9) Kofta Kebabs

Kofta kebabs are a classic Middle Eastern favorite—ground meat packed with herbs and spices. You can use lamb, beef, or mix both if you’re feeling indecisive.

The mix usually gets a boost from parsley, onions, and garlic. Shape the meat onto skewers and toss them on the grill or in a hot pan.

They come out juicy, with warm spices and a little char. Serve them with pita and yogurt sauce.

Curious about making them? This Middle Eastern Kofta Kebab Recipe is a good place to start.

Ingredients

• 1 lb ground lamb or beef
• 1/2 cup chopped onions
• 1/4 cup chopped fresh parsley
• 2 cloves garlic, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp ground cinnamon
• Salt and pepper to taste

Cooking Instructions

1. Mix everything in a bowl until combined.
2. Shape the meat into long kebabs around skewers.
3. Heat your grill or pan to medium-high.
4. Cook kebabs 4-5 minutes per side, until they’re browned and cooked through.
5. Serve with pita or yogurt sauce.

10) Tahini Sauce

Tahini sauce is one of those things that just makes everything better. It’s creamy, nutty, and surprisingly simple to whip up.

Start with tahini paste—basically ground sesame seeds. Add lemon juice, garlic, and water, and stir until it’s smooth.

You can adjust the thickness by adding more or less water. If you love garlic, toss in a bit extra, or keep it mellow if you don’t.

This sauce comes together fast and goes with pretty much anything. Drizzle it over salads, roasted veggies, or use it as a dip.

Ingredients

• 4 tablespoons tahini paste
• 1 tablespoon freshly squeezed lemon juice
• 1 clove garlic, minced
• 1/4 cup water (add more if you want it thinner)
• Salt to taste

Cooking Instructions

1. Grab a bowl and mix the tahini paste with lemon juice.

2. Toss in the minced garlic and a pinch of salt.

3. Start adding water little by little, stirring as you go.

4. Keep mixing until the sauce looks smooth.

5. Give it a taste—add more salt or lemon juice if you think it needs it.

6. Use the sauce right away, or stash it in the fridge for later.

For more details, check out this easy Lebanese tahini sauce recipe.