10 Middle Eastern Food Ideas for a Unique Easter Dinner

Did you know that incorporating exotic flavors into your Easter feast can transform the gathering into an unforgettable culinary experience? In this collection of 10 Middle Eastern food ideas, you’ll discover everything from zesty Lemon Herb Roasted Lamb to indulgent Baklava, all designed to elevate your dinner table. Join me in exploring these delightful recipes that promise to add a unique twist to your celebrations, bringing both flavor and festivity to your holiday!

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1. Lemon Herb Roasted Lamb with Apricot Glaze

The Lemon Herb Roasted Lamb with Apricot Glaze is a delightful dish that brings a symphony of flavors to your table. The combination of zesty lemon, fragrant herbs, and sweet apricot glaze elevates tender lamb, making it a perfect centerpiece for any occasion.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Additional Time: 1 hour (marinating)
Total Time: 3 hours 45 minutes
Servings: 6

Ingredients:

• 1 (4-5 lb) leg of lamb, bone-in
• 3 tablespoons olive oil
• 4 cloves garlic, minced
• Juice and zest of 2 lemons
• 2 tablespoons fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh parsley, chopped
• Salt and pepper, to taste
• 1 cup apricot preserves
• 2 tablespoons balsamic vinegar
• 1 tablespoon Dijon mustard

Instructions:

1. In a small bowl, combine the olive oil, garlic, lemon juice, lemon zest, rosemary, thyme, parsley, salt, and pepper to create a marinade.
2. Place the leg of lamb in a large sealable bag or dish and pour the marinade over it. Massage the marinade into the meat, ensuring it’s well coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably overnight for the best flavor.
3. Preheat your oven to 350°F (175°C).
4. Remove the lamb from the marinade and let it come to room temperature (about 30 minutes). Discard the marinade.
5. In a saucepan, combine the apricot preserves, balsamic vinegar, and Dijon mustard. Heat over medium-low, stirring until smooth and heated through.
6. Place the lamb on a rack in a roasting pan and roast in the preheated oven for about 1 hour 30 minutes, or until the internal temperature reaches 135°F (medium-rare). Baste the lamb with the apricot glaze every 30 minutes during cooking.
7. Once cooked, remove the lamb from the oven and let it rest for 15 minutes before slicing. Serve with the remaining apricot glaze drizzled on top.

Tips:

• For an extra depth of flavor, try adding cumin or paprika to the marinade.
• Pair the lamb with a side of roasted vegetables or a fresh tabbouleh salad to complete the meal.
• Allow the lamb to marinate overnight, as this will enhance the flavors significantly.

Nutrition Facts:

• Calories: 380
• Protein: 30g
• Carbohydrates: 20g
• Fat: 22g
• Fiber: 1g
• Sugar: 14g

2. Spiced Pistachio and Date Stuffed Bell Peppers

Delight your taste buds with these vibrant Spiced Pistachio and Date Stuffed Bell Peppers. Bursting with sweet and savory flavors, this dish is not only visually stunning but also incredibly satisfying.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 4 large bell peppers (any color)
• 1 cup cooked quinoa
• 1/2 cup pistachios, chopped
• 1/2 cup pitted dates, chopped
• 1/4 cup dried cranberries
• 1/4 cup feta cheese, crumbled (optional)
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon cinnamon
• 1/4 teaspoon cayenne pepper (adjust to taste)
• 2 tablespoons olive oil
• Salt and pepper to taste
• Fresh herbs (parsley or cilantro) for garnish

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Prepare the bell peppers by slicing off the tops and removing the seeds. Drizzle a bit of olive oil inside each pepper and sprinkle with salt and pepper.
3. In a large mixing bowl, combine the cooked quinoa, chopped pistachios, chopped dates, dried cranberries, and feta cheese, if using.
4. Add the ground cumin, ground coriander, cinnamon, cayenne pepper, and remaining olive oil to the mixture. Stir until well combined and season with salt and pepper to taste.
5. Stuff each bell pepper generously with the quinoa mixture, packing it tightly.
6. Arrange the stuffed peppers upright in a baking dish and cover them with foil.
7. Bake in the preheated oven for 25 minutes. Then, remove the foil and bake for an additional 5-10 minutes to allow the tops to brown slightly.
8. Remove from the oven and let them cool for a few minutes before serving. Garnish with fresh herbs.

Tips:
To enhance the flavor even further, consider adding a splash of lemon juice or a drizzle of honey to the filling. For a crunchier texture, toast the pistachios in a dry skillet before chopping and adding them to the mixture.

Nutrition Facts:

• Calories: 290 per serving
• Protein: 8g
• Fat: 15g
• Carbohydrates: 30g
• Fiber: 6g
• Sugar: 7g

3. Grilled Chicken Shawarma Skewers with Garlic Sauce

Get ready to tantalize your taste buds with these delicious Grilled Chicken Shawarma Skewers! Marinated in traditional Middle Eastern spices and paired with a creamy garlic sauce, these skewers are perfect for any gathering or a delightful weeknight dinner.

Prep Time: 20 minutes
Cook Time: 15 minutes
Additional Time: 1 hour (for marinating)
Total Time: 1 hour 35 minutes
Servings: 4

Ingredients:

• 1 lb boneless, skinless chicken thighs
• 1/4 cup plain yogurt
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• 1 teaspoon ground paprika
• 1 teaspoon ground turmeric
• 1 teaspoon ground allspice
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1/4 teaspoon cayenne pepper (optional for extra heat)
• Wooden skewers (soaked in water for 30 minutes if using)

For Garlic Sauce:

• 1/2 cup mayonnaise
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions:

1. In a large bowl, combine the yogurt, olive oil, minced garlic, cumin, coriander, paprika, turmeric, allspice, salt, black pepper, and cayenne pepper. Mix well to form a marinade.
2. Cut the chicken thighs into bite-sized pieces and add them to the marinade. Toss until the chicken is fully coated. Cover and refrigerate for at least 1 hour or overnight for best results.
3. While the chicken is marinating, prepare the garlic sauce. In a bowl, whisk together mayonnaise, minced garlic, and lemon juice. Season with salt and pepper to taste. Set aside in the fridge.
4. Preheat your grill to medium-high heat. If using wooden skewers, ensure they are soaked in water to prevent burning.
5. Thread the marinated chicken pieces onto the skewers, leaving some space between each piece for even cooking.
6. Place the skewers on the preheated grill and cook for about 15 minutes, turning occasionally, until the chicken is cooked through and has nice grill marks.
7. Remove the skewers from the grill and let them rest for a few minutes before serving.
8. Serve the skewers hot with the garlic sauce drizzled on top or on the side for dipping.

Tips:
For an extra flavor boost, try adding diced bell peppers or red onions between the chicken pieces on the skewers. You can also marinate the chicken overnight for a more intense flavor.

Nutrition Facts:

• Calories: 340
• Fat: 20g
• Carbohydrates: 8g
• Protein: 30g
• Fiber: 0g
• Sugar: 2g

4. Quinoa Tabbouleh Salad with Pomegranate Seeds

Quinoa Tabbouleh Salad with Pomegranate Seeds is a refreshing and nutritious twist on the traditional Lebanese dish. Packed with flavor and vibrant colors, this salad is perfect for a light lunch or as a side dish for gatherings.

Prep Time: 20 minutes
Additional Time: 30 minutes (for chilling)
Total Time: 50 minutes
Servings: 4

Ingredients:

• 1 cup quinoa, rinsed
• 2 cups water
• 1 cup fresh parsley, finely chopped
• ½ cup fresh mint, finely chopped
• 1 cup cherry tomatoes, quartered
• **1 medium cucumber, diced
• ½ cup pomegranate seeds
• ¼ cup red onion, finely chopped
• ¼ cup olive oil
• 3 tablespoons lemon juice
• Salt and pepper to taste

Instructions:

1. In a medium saucepan, combine the quinoa and water. Bring to a boil, then reduce the heat to low, cover, and simmer for about 15 minutes or until the quinoa is fluffy and the water is absorbed. Remove from heat and let it cool.
2. In a large bowl, combine the parsley, mint, cherry tomatoes, cucumber, pomegranate seeds, and red onion.
3. Once the quinoa has cooled, add it to the vegetable mixture.
4. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
5. Pour the dressing over the quinoa salad and toss well to combine.
6. Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
7. Serve chilled, garnished with extra pomegranate seeds if desired.

Tips:
To enhance the flavor, try adding a pinch of cumin or a dash of cayenne pepper for a kick. You can also substitute orange juice for half of the lemon juice for a sweeter taste. For more texture, consider tossing in some chopped walnuts or toasted almonds.

Nutrition Facts:

• Calories: 220
• Protein: 6g
• Carbohydrates: 30g
• Fat: 10g
• Fiber: 5g
• Sodium: 50mg

5. Creamy Hummus with Roasted Red Pepper and Za’atar

Creamy Hummus with Roasted Red Pepper and Za’atar is a delightful twist on traditional hummus that bursts with flavor. The sweetness of the roasted red peppers combined with the aromatic za’atar creates a creamy dip that’s perfect for snacking or entertaining. Pair it with pita chips, fresh veggies, or spread it on your favorite sandwich for an extra layer of deliciousness.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 6

Ingredients:

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 1 lemon, juiced
• 1 clove garlic, minced
• 1/2 cup roasted red peppers (jarred or homemade)
• 1 teaspoon za’atar
• Salt to taste
• Water as needed for consistency
• Extra za’atar for garnish
• Olive oil for drizzling

Instructions:

1. In a food processor, combine the drained chickpeas, tahini, olive oil, lemon juice, and garlic.
2. Blend the mixture until smooth, scraping down the sides as needed.
3. Add the roasted red peppers, za’atar, and a pinch of salt. Blend again until everything is well incorporated.
4. If the hummus is too thick, gradually add water a tablespoon at a time until you reach your desired consistency.
5. Taste and adjust seasoning if necessary, adding more salt or lemon juice according to your preference.
6. Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with additional za’atar for garnish.

Tips:
To enhance the flavor even more, consider adding a dash of smoked paprika for a smoky undertone. For extra creaminess, blend in a tablespoon of Greek yogurt. You can also top it with some chopped herbs like parsley or cilantro for freshness.

Nutrition Facts:

• Calories: 150
• Protein: 6g
• Fat: 8g
• Carbohydrates: 15g
• Fiber: 4g

6. Moroccan Chickpea Tagine with Almonds and Raisins

Savor the rich and aromatic flavors of Morocco with this delightful Chickpea Tagine, featuring the crunch of almonds and the sweetness of raisins. It’s a perfect dish for any occasion, whether you’re looking for a hearty meal or a flavorful side.

Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4

Ingredients:

• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground cinnamon
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) chickpeas, drained and rinsed
• 1 can (14 oz) diced tomatoes
• 1 cup vegetable broth
• 1/2 cup raisins
• 1/2 cup almonds, sliced or chopped
• 1 cup carrots, sliced
• 1 cup zucchini, diced
• Salt and pepper to taste
• Fresh cilantro or parsley for garnish (optional)

Instructions:

1. In a large pot or tagine, heat the olive oil over medium heat.
2. Add the onion and sauté for about 5 minutes until softened.
3. Stir in the garlic, cumin, coriander, cinnamon, and cayenne pepper, and cook for 1-2 minutes until fragrant.
4. Add the chickpeas, diced tomatoes, vegetable broth, raisins, carrots, and zucchini. Stir to combine.
5. Season with salt and pepper to taste, and bring the mixture to a gentle simmer.
6. Cover the pot and let it cook for about 20-25 minutes, stirring occasionally, until the vegetables are tender and the flavors meld.
7. In the last few minutes of cooking, stir in the almonds to toast slightly.
8. Adjust seasoning if necessary, and serve hot, garnished with fresh cilantro or parsley if desired.

Tips:

• For added depth of flavor, consider adding a pinch of saffron or a splash of lemon juice just before serving.
• Serve with warm couscous or flatbread to soak up the delicious sauce.
• You can also add other vegetables like bell peppers or sweet potatoes for variety.

Nutrition Facts:

• Calories: 320
• Total Fat: 12g
• Saturated Fat: 1g
• Cholesterol: 0mg
• Sodium: 450mg
• Total Carbohydrates: 46g
• Dietary Fiber: 10g
• Sugars: 8g
• Protein: 10g

7. Baked Eggplant Rolls with Feta and Mint

Experience the vibrant flavors of the Mediterranean with these delightful Baked Eggplant Rolls filled with creamy feta and fresh mint. Perfect as a light appetizer or a side dish, they are both delicious and easy to make.

Prep Time: 20 minutes
Cook Time: 30 minutes
Total Time: 50 minutes
Servings: 4

Ingredients:

• 2 medium eggplants
• 1 cup crumbled feta cheese
• 1/4 cup fresh mint leaves, chopped
• 1/4 cup breadcrumbs
• 2 cloves garlic, minced
• 1/2 teaspoon red pepper flakes
• 1/4 cup olive oil
• 1 lemon, juiced
• Salt and pepper, to taste
• 1 cup marinara sauce (for serving)

Instructions:

1. Preheat your oven to 375°F (190°C) and line a baking sheet with parchment paper.
2. Trim the ends of the eggplants and slice them lengthwise into thin strips (about 1/4 inch thick).
3. Arrange the eggplant slices on the baking sheet and brush both sides with olive oil. Sprinkle with salt and pepper.
4. Bake the eggplant for 20 minutes or until tender and lightly browned, flipping halfway through.
5. In a mixing bowl, combine the feta cheese, chopped mint leaves, breadcrumbs, minced garlic, red pepper flakes, lemon juice, and a pinch of salt and pepper. Mix well to combine.
6. Once the eggplant is baked, remove it from the oven and allow it to cool slightly.
7. Place a spoonful of the feta mixture at one end of each eggplant slice and roll it up tightly.
8. Arrange the rolled eggplant seam-side down on the baking sheet. Drizzle with a little more olive oil and bake for an additional 10 minutes.
9. Serve the rolls warm, drizzled with marinara sauce, if desired.

Tips:
For an extra burst of flavor, try adding lemon zest to the feta mixture. You can also substitute the mint with fresh basil for a different herbal note. If you want a bit more richness, a sprinkle of Parmesan cheese on top before the final bake works wonders!

Nutrition Facts:

• Calories: 220 per serving
• Protein: 8g
• Carbohydrates: 14g
• Fat: 16g
• Fiber: 5g
• Sodium: 450mg

8. Saffron-infused Rice Pilaf with Pine Nuts

Saffron-infused Rice Pilaf with Pine Nuts is a fragrant and delicious dish that elevates any meal with its rich flavors and vibrant colors. The combination of saffron and pine nuts creates a delightful taste that pairs beautifully with grilled meats or can be enjoyed on its own.

Prep Time: 10 minutes
Cook Time: 25 minutes
Additional Time: 5 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

• 1 cup basmati rice
• 2 cups vegetable broth
• 1/4 teaspoon saffron threads
• 2 tablespoons olive oil
• 1 small onion, finely chopped
• 1 garlic clove, minced
• 1/4 cup pine nuts
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 2 tablespoons fresh parsley, chopped (for garnish)

Instructions:

1. In a small bowl, soak the saffron threads in 2 tablespoons of hot water for about 10 minutes to release their flavor and color.
2. Rinse the basmati rice under cold water until the water runs clear, then drain well.
3. In a medium saucepan, heat 2 tablespoons of olive oil over medium heat. Add the chopped onion and sauté until translucent, about 3-4 minutes.
4. Stir in the minced garlic and cook for an additional 1 minute, until fragrant.
5. Add the drained rice to the saucepan, stirring to coat the grains in the oil, and toast for about 2-3 minutes.
6. Pour in the vegetable broth, add the soaked saffron along with its liquid, salt, and black pepper. Bring the mixture to a boil.
7. Once boiling, reduce the heat to low, cover the saucepan, and let it simmer for 15 minutes, or until the rice is tender and the liquid is absorbed.
8. While the rice is cooking, toast the pine nuts in a dry skillet over medium heat until golden brown, about 3-4 minutes. Keep an eye on them to prevent burning.
9. Once the rice is done, fluff it with a fork, and fold in the toasted pine nuts.
10. Let it rest for an additional 5 minutes before serving. Garnish with fresh parsley.

Tips:
For added richness, you can substitute vegetable broth with chicken broth. Add a squeeze of lemon juice just before serving for a bright finish. Consider including dried fruits like raisins or currants for a touch of sweetness.

Nutrition Facts:

• Calories: 250 per serving
• Protein: 6g
• Fat: 10g
• Carbohydrates: 38g
• Fiber: 2g
• Sugar: 1g

9. Cardamom Spiced Carrot and Walnut Cake

Indulge in the warm, fragrant flavors of the Cardamom Spiced Carrot and Walnut Cake. This delightful cake combines the natural sweetness of carrots with the earthy taste of walnuts and a hint of aromatic cardamom, making it a perfect dessert for any occasion.

Prep Time: 15 minutes
Cook Time: 40 minutes
Additional Time: 10 minutes (cooling)
Total Time: 1 hour 5 minutes
Servings: 10

Ingredients:

• 2 cups grated carrots
• 1 cup chopped walnuts
• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1 teaspoon ground cardamom
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 3/4 cup sugar
• 3/4 cup vegetable oil
• 4 large eggs
• 1 teaspoon vanilla extract

Instructions:

1. Preheat your oven to 350°F (175°C) and grease a 9-inch round cake pan.
2. In a medium bowl, mix together flour, baking powder, baking soda, ground cardamom, ground cinnamon, and salt. Set aside.
3. In a large bowl, beat together sugar and vegetable oil until well combined.
4. Add the eggs one at a time, mixing well after each addition. Incorporate the vanilla extract.
5. Gradually mix the dry ingredients into the wet mixture until just combined.
6. Fold in the grated carrots and chopped walnuts until evenly distributed.
7. Pour the batter into the prepared cake pan and smooth the top.
8. Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center comes out clean.
9. Allow the cake to cool in the pan for 10 minutes before transferring it to a wire rack to cool completely.

Tips:
To enhance the flavor, try adding a dash of nutmeg or some raisins to the batter. For an extra special touch, serve the cake with a dollop of cream cheese frosting or a sprinkle of powdered sugar on top.

Nutrition Facts:

• Calories: 290 per slice
• Total Fat: 18g
• Saturated Fat: 2g
• Cholesterol: 52mg
• Sodium: 150mg
• Total Carbohydrates: 28g
• Dietary Fiber: 2g
• Sugars: 14g
• Protein: 5g

10. Baklava with Honey and Orange Blossom Syrup

Indulge in the rich layers of Baklava with a delectable Honey and Orange Blossom Syrup. This Middle Eastern classic combines flaky phyllo pastry with a nutty filling, all drizzled with a fragrant syrup that adds the perfect finishing touch.

Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 2 hours (for cooling and soaking)
Total Time: 3 hours 15 minutes
Servings: 12 pieces

Ingredients:

• 1 package of phyllo dough (approximately 16 oz), thawed
• 2 cups of walnuts, finely chopped
• 1 cup of unsalted butter, melted
• 1 teaspoon of ground cinnamon
• 1 cup of sugar
• 1 cup of water
• 1 cup of honey
• 2 tablespoons of orange blossom water
• 1 cup of pistachios, finely chopped (optional, for garnish)

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the chopped walnuts and ground cinnamon. Set aside.
3. Unroll the phyllo dough and cover it with a damp cloth to prevent it from drying out.
4. Brush a 9×13 inch baking pan generously with melted butter.
5. Layer 8 sheets of phyllo dough in the pan, brushing each sheet with melted butter before adding the next.
6. Spread 1 cup of the walnut mixture over the phyllo layers.
7. Repeat the layering process by adding 4 sheets of phyllo followed by another layer of walnuts, and continue this process until all ingredients are used, finishing with 8 layers of buttered phyllo on top.
8. Cut the baklava into diamond or square shapes using a sharp knife.
9. Bake in the preheated oven for 45 minutes or until golden brown and crisp.
10. While the baklava is baking, prepare the syrup: In a saucepan, combine sugar, water, and honey. Bring to a boil and simmer for about 10 minutes. Remove from heat and stir in orange blossom water. Allow to cool.
11. Once the baklava is done baking, remove it from the oven and immediately pour the cooled syrup over it, ensuring all pieces are soaked.
12. Allow the baklava to cool completely for 2 hours before serving.

Tips:

• For extra flavor, consider adding ground cardamom to the nut mixture for a warm spice note.
• Ensure the syrup is cooled before pouring it over the hot baklava, as this helps in achieving a perfect texture.

Nutrition Facts:

• Calories: 350 per piece
• Total Fat: 23g
• Saturated Fat: 5g
• Cholesterol: 10mg
• Sodium: 50mg
• Total Carbohydrates: 37g
• Dietary Fiber: 2g
• Sugars: 15g
• Protein: 3g