15 Best Middle Eastern Recipes to Serve This Easter

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Did you know that Easter meals around the world are a beautiful blend of traditions and flavors? This year, why not surprise your family with a taste of the Middle East? In this collection of the 15 Best Middle Eastern Recipes, you’ll discover a delightful array of dishes, from Saffron-infused Chicken Biryani to Pistachio Baklava, perfect for celebrating the holiday with a vibrant twist!

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Table of Contents

1. Saffron-infused Chicken Biryani

Saffron-infused Chicken Biryani is a royal dish that brings together aromatic basmati rice, succulent chicken, and the luxurious essence of saffron. This recipe will elevate your dining experience with its rich flavors and vibrant colors.

Prep Time: 20 minutes
Cook Time: 40 minutes
Additional Time: 30 minutes (marinating)
Total Time: 1 hour 30 minutes
Servings: 4

Ingredients:

2 cups Basmati rice
500 grams chicken, cut into pieces
1 large onion, thinly sliced
2 tablespoons ginger-garlic paste
1 teaspoon red chili powder
1/2 teaspoon turmeric powder
1 teaspoon cumin seeds
4-5 green cardamoms
4-5 cloves
1-2 cinnamon sticks
1/4 cup plain yogurt
1/4 cup fresh cilantro, chopped
1/4 cup fresh mint leaves, chopped
1/2 cup water
1/4 teaspoon saffron strands
2 tablespoons ghee or oil
Salt, to taste

Instructions:

Start by soaking the Basmati rice in water for at least 30 minutes. Drain and set aside.
In a bowl, combine the chicken pieces with yogurt, ginger-garlic paste, red chili powder, turmeric powder, and salt. Marinate for at least 30 minutes in the refrigerator.
In a large pot, heat ghee or oil over medium heat. Add the sliced onion and sauté until golden brown.
Add cumin seeds, green cardamoms, cloves, and cinnamon sticks to the pot and sauté for a minute to release their aroma.
Add the marinated chicken to the pot and cook for about 10 minutes until it’s browned.
Stir in the chopped cilantro and mint leaves before adding the soaked rice on top.
In a small bowl, dissolve the saffron strands in 1/4 cup of warm water, then pour this mixture over the rice.
Add the remaining water to the pot, ensuring that the rice is submerged. Adjust salt to taste.
Cover the pot with a tight-fitting lid and cook on low heat for 20 minutes or until the rice is fully cooked and the chicken is tender.
After cooking, let it sit covered for an additional 10 minutes before fluffing with a fork.

Tips:

For added richness, you can drizzle a little extra ghee on top before serving.
Adding some dried fruits like raisins or cashews during the cooking process adds a sweet touch and extra flavor to the biryani.

Nutrition Facts:

Calories: 450 per serving
Protein: 30g
Carbohydrates: 60g
Fat: 15g
Fiber: 2g

2. Herbed Lamb Kofta Skewers

Herbed Lamb Kofta Skewers are a delightful Middle Eastern dish that promises to elevate your grilling experience. Packed with flavor and fresh herbs, these skewers are perfect for your next barbecue or family gathering.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes (for chilling)
Total Time: 55 minutes
Servings: 4

Ingredients:

1 lb ground lamb
2 cloves garlic, minced
1 small onion, finely chopped
1/4 cup fresh parsley, chopped
1/4 cup fresh mint, chopped
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp paprika
1/2 tsp salt
1/4 tsp black pepper
1 tbsp olive oil
Skewers (soaked in water if wooden)

Instructions:

In a large bowl, combine the ground lamb, minced garlic, finely chopped onion, chopped parsley, chopped mint, ground cumin, ground coriander, paprika, salt, and black pepper.
Mix all the ingredients together using your hands until well combined. Do not overwork the meat to keep it tender.
Cover the mixture with plastic wrap and let it chill in the refrigerator for 30 minutes. This helps the flavors meld and makes the skewers easier to shape.
Preheat a grill or grill pan over medium-high heat.
Once chilled, take a portion of the lamb mixture and shape it around the skewers, forming long, sausage-like patties, about 4-5 inches long. Ensure they are fitted snugly on the skewers.
Brush the skewers lightly with olive oil to prevent sticking.
Grill the kofta skewers for about 5-7 minutes on each side, or until they are cooked through and have a nice char.
Remove from the grill and let them rest for a few minutes before serving.

Tips:
For extra flavor, consider adding a pinch of cinnamon or allspice to the meat mixture. Serving the kofta with a tahini sauce or yogurt sauce can enhance the overall taste profile significantly. Don’t forget to accompany them with warm pita bread and fresh salad!

Nutrition Facts:

Calories: 350
Protein: 25g
Fat: 25g
Carbohydrates: 2g
Fiber: 0g
Sugar: 0g

3. Spicy Stuffed Eggplants (Imam Bayildi)

Indulge in the rich flavors of the Middle East with these Spicy Stuffed Eggplants, a dish bursting with aromatic spices and tender vegetables. Imam Bayildi is not only a delight for the taste buds but also a feast for the eyes, making it a perfect addition to any meal.

Prep Time: 20 minutes
Cook Time: 40 minutes
Total Time: 1 hour
Servings: 4

Ingredients:

2 medium eggplants
1 medium onion, finely chopped
3 cloves of garlic, minced
2 medium tomatoes, finely chopped
1 green bell pepper, diced
1 red chili pepper, finely chopped (adjust to taste)
1 teaspoon cumin
1 teaspoon paprika
1/2 teaspoon cinnamon
1/4 cup olive oil
Salt and pepper to taste
Fresh parsley for garnish

Instructions:

Preheat your oven to 375°F (190°C).
Halve the eggplants lengthwise and scoop out some flesh to create a boat-like shape. Set aside the scooped flesh.
In a large skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until soft and translucent.
Stir in the garlic, diced bell pepper, and chili pepper. Cook for about 5 minutes until the peppers are tender.
Add the scooped out eggplant flesh and chopped tomatoes to the skillet. Season with cumin, paprika, cinnamon, salt, and pepper. Cook for another 10 minutes, stirring occasionally.
Stuff each eggplant half with the spicy vegetable mixture. Place them on a baking dish.
Drizzle a little extra olive oil over the stuffed eggplants, then cover the dish with aluminum foil.
Bake in the preheated oven for about 30 minutes, until the eggplants are tender.
Remove the foil for the last 10 minutes of baking to allow the tops to brown slightly.
Once done, let them cool for a few minutes and garnish with fresh parsley before serving.

Tips:
To enhance the flavor, let the stuffed eggplants sit for a few minutes before serving. You can also drizzle them with a bit of tahini sauce or serve with a side of yogurt to complement the spices. Experimenting with different types of peppers can add an extra depth of heat and taste.

Nutrition Facts:

Calories: 250 per serving
Protein: 4g
Fat: 19g
Carbohydrates: 20g
Fiber: 7g
Sugar: 5g

4. Roasted Cauliflower with Tahini Sauce

Roasted Cauliflower with Tahini Sauce is a delightful dish that combines the nutty flavors of tahini with the natural sweetness of roasted cauliflower. This simple yet elegant recipe is perfect as a side dish or a light main course.

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

Ingredients:

1 large head of cauliflower, cut into florets
3 tablespoons of olive oil
1 teaspoon of salt
1/2 teaspoon of black pepper
1 teaspoon of garlic powder
1 teaspoon of cumin
1/4 cup of tahini
2 tablespoons of lemon juice
2 tablespoons of water (adjust for consistency)
1 clove of garlic, minced
Fresh parsley or cilantro for garnish (optional)

Instructions:

Preheat your oven to 425°F (220°C).
In a large bowl, combine the cauliflower florets with olive oil, salt, black pepper, garlic powder, and cumin. Toss until the florets are well coated.
Spread the cauliflower in a single layer on a baking sheet lined with parchment paper.
Roast in the oven for 25 minutes, or until the cauliflower is golden brown and tender, tossing halfway through for even cooking.
While the cauliflower is roasting, prepare the tahini sauce. In a medium bowl, whisk together tahini, lemon juice, water, and minced garlic until smooth. Adjust the water as necessary to achieve your desired consistency.
Once the cauliflower is done, remove it from the oven and let it cool for about 5 minutes.
Drizzle the tahini sauce over the roasted cauliflower and garnish with fresh parsley or cilantro if desired. Serve warm.

Tips:
For an extra kick of flavor, add a pinch of cayenne pepper or paprika to the tahini sauce. You can also sprinkle some toasted sesame seeds on top for added texture. Experiment with different herbs, such as mint or dill, to complement the dish!

Nutrition Facts:

Calories: 120
Protein: 4g
Fat: 10g
Carbohydrates: 7g
Fiber: 3g
Sugar: 2g

5. Classic Hummus with Pita Chips

Classic Hummus with Pita Chips is a delightful and versatile dish that serves as a perfect appetizer or snack. With its creamy texture and rich flavors, this hummus paired with crispy pita chips will surely impress your guests or elevate your evening snack.

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

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup tahini
1/4 cup olive oil
2 tablespoons lemon juice
2 garlic cloves, minced
1/2 teaspoon ground cumin
Salt to taste
Water as needed for consistency
Pita bread, cut into triangles (for chips)
Paprika (for garnish)

Instructions:

In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, minced garlic, ground cumin, and salt.
Process until smooth. If the hummus is too thick, add water a tablespoon at a time until you reach your desired consistency.
Taste and adjust seasoning if needed, adding more salt or lemon juice as preferred.
To prepare the pita chips, preheat the oven to 350°F (175°C).
Arrange the pita triangles on a baking sheet, drizzle with olive oil, and sprinkle with salt.
Bake in the preheated oven for about 10-12 minutes, or until they are golden and crispy.
Once done, let them cool slightly before serving alongside the hummus.
Serve the hummus in a bowl, drizzled with olive oil and sprinkled with paprika for garnish.

Tips:

For added flavor, try adding a tablespoon of zest from a lemon into the hummus mixture.
Top the hummus with a scattering of fresh herbs like parsley or cilantro to elevate the presentation and taste.

Nutrition Facts:

Calories: 200 (per serving)
Total Fat: 11g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 200mg
Total Carbohydrates: 23g
Dietary Fiber: 6g
Sugars: 1g
Protein: 6g

6. Moroccan Lamb Tagine with Apricots

Moroccan Lamb Tagine with Apricots is a fragrant and savory dish that perfectly combines the rich flavors of tender lamb, aromatic spices, and sweet apricots. This traditional North African stew is slow-cooked to allow the ingredients to meld beautifully, providing a cozy, comforting meal that’s perfect for any occasion.

Prep Time: 15 minutes
Cook Time: 1.5 hours
Additional Time: 30 minutes
Total Time: 2 hours 15 minutes
Servings: 4

Ingredients:

2 lbs lamb shoulder, cut into 2-inch pieces
2 tbsp olive oil
1 large onion, diced
3 garlic cloves, minced
2 tsp ground cumin
2 tsp ground coriander
1 tsp ground cinnamon
1 tsp ground ginger
1/2 tsp cayenne pepper (adjust to taste)
2 cups chicken broth
1 cup canned diced tomatoes, drained
1 cup dried apricots, halved
1 cup chickpeas, drained and rinsed
Salt and pepper, to taste
Fresh cilantro, for garnish
Toasted almonds, for garnish

Instructions:

In a large tagine or heavy-bottomed pot, heat the olive oil over medium heat.
Add the diced onion and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook for another 1-2 minutes until fragrant.
Add the lamb pieces to the pot and brown on all sides, which should take about 8-10 minutes.
Sprinkle in the ground cumin, ground coriander, ground cinnamon, ground ginger, and cayenne pepper. Mix well to coat the lamb evenly in the spices.
Pour in the chicken broth and add the drained diced tomatoes. Bring to a simmer.
Reduce the heat to low, cover, and let it cook for 1 hour.
After an hour, stir in the halved dried apricots and the chickpeas. Season with salt and pepper to taste.
Cover again and continue cooking for another 30 minutes, ensuring the lamb is tender and the flavors are well combined.
Serve the tagine warm, garnished with fresh cilantro and toasted almonds.

Tips:
For an extra depth of flavor, consider marinating the lamb pieces in the spices for a few hours before cooking. Adding a pinch of saffron can elevate the dish further and provide a lovely aroma. Serve with couscous or warm pita bread to soak up the delicious sauce.

Nutrition Facts:

Calories: 550
Protein: 35g
Fat: 25g
Carbohydrates: 45g
Fiber: 7g
Sugar: 15g

7. Falafel Wraps with Garlic Sauce

Falafel Wraps with Garlic Sauce are a delicious and satisfying way to enjoy a healthy meal. These wraps are packed with flavor and provide a great source of protein, making them perfect for lunch or dinner.

Prep Time: 20 minutes
Total Time: 20 minutes
Servings: 4

Ingredients:

1 can (15 oz) chickpeas, drained and rinsed
1/2 small onion, chopped
2 cloves garlic, minced
1/4 cup fresh parsley, chopped
1/4 cup fresh cilantro, chopped
1 tsp ground cumin
1 tsp ground coriander
Salt and pepper to taste
1/2 cup flour
Oil for frying
4 pita breads or wraps
Lettuce leaves
Tomato slices
Cucumber slices

For Garlic Sauce:

1/2 cup plain yogurt
2 cloves garlic, minced
1 tbsp lemon juice
Salt to taste

Instructions:

In a food processor, combine the chickpeas, onion, garlic, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until you achieve a coarse mixture.
Add the flour to the chickpea mixture and mix until everything is well combined.
Form the mixture into small balls or patties.
Heat oil in a frying pan over medium heat. Fry the falafel until golden brown, about 3-4 minutes per side. Drain on paper towels.
In a small bowl, whisk together the yogurt, garlic, lemon juice, and salt to prepare the garlic sauce.
To assemble the wraps, place a few pieces of lettuce, a couple of falafel balls, tomato slices, and cucumber slices in each pita bread or wrap.
Drizzle the garlic sauce over the filling and wrap it up tightly. Serve immediately.

Tips:
For an extra layer of flavor, add a pinch of cayenne pepper or chili flakes to the falafel mixture for a spicy kick. You can also substitute yogurt with tahini for a creamier sauce. Fresh herbs enhance the taste, so be generous with parsley and cilantro!

Nutrition Facts:

Calories: 450 per serving
Protein: 15g
Carbohydrates: 60g
Fat: 18g
Fiber: 10g

8. Tabouleh Salad with Fresh Herbs

Tabouleh Salad with Fresh Herbs is a refreshing and nutritious Mediterranean dish that showcases the vibrant flavors of fresh herbs, tomatoes, and bulgur. Perfect as a side dish or a light meal, this salad is both healthy and satisfying.

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

Ingredients:

1 cup bulgur wheat
2 cups water
1 cup fresh parsley, finely chopped
1/2 cup fresh mint, finely chopped
2 medium tomatoes, diced
1/4 cup green onions, sliced
1/4 cup lemon juice
1/4 cup extra-virgin olive oil
Salt to taste
Pepper to taste

Instructions:

Rinse the bulgur wheat under cold water and place it in a bowl.
Bring 2 cups of water to a boil and pour it over the bulgur. Cover and let it sit for about 30 minutes until the water is absorbed and the bulgur is tender.
In a large mixing bowl, combine the fresh parsley, fresh mint, diced tomatoes, and green onions. Toss them gently to mix.
Once the bulgur is ready, fluff it with a fork and add it to the bowl with the herbs and vegetables.
In a small bowl, whisk together the lemon juice, olive oil, salt, and pepper until well combined.
Pour the dressing over the bulgur salad and toss everything together gently until all ingredients are well coated.
Cover the salad and refrigerate for at least 30 minutes to allow the flavors to meld.
Serve chilled and enjoy your refreshing tabouleh salad!

Tips:
For an extra burst of flavor, consider adding a pinch of cinnamon or sumac to the dressing. You can also substitute quinoa for bulgur for a gluten-free version.

Nutrition Facts:

Calories: 180
Protein: 6g
Fat: 9g
Carbohydrates: 23g
Fiber: 5g
Sugar: 2g

9. Grilled Shrimp with Chermoula Marinade

Grilled Shrimp with Chermoula Marinade is a vibrant and flavorful dish that brings the exotic tastes of North Africa right to your grill. The zesty chermoula marinade, made with fresh herbs and spices, infuses the shrimp with a burst of flavor, making it an ideal choice for a summer barbecue or a cozy dinner.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes (for marinating)
Total Time: 55 minutes
Servings: 4

Ingredients:

1 lb large shrimp, peeled and deveined
1/4 cup olive oil
1/4 cup fresh parsley, chopped
2 tablespoons fresh cilantro, chopped
2 tablespoons lemon juice
4 garlic cloves, minced
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon cayenne pepper (adjust to taste)
Salt and pepper to taste
Lemon wedges, for serving

Instructions:

In a mixing bowl, whisk together olive oil, parsley, cilantro, lemon juice, garlic, cumin, paprika, cayenne pepper, salt, and pepper to create the chermoula marinade.
Place the shrimp in a large resealable plastic bag or bowl and pour the chermoula marinade over them. Ensure the shrimp are well coated.
Seal the bag or cover the bowl and refrigerate for at least 30 minutes to allow the flavors to develop.
Preheat your grill to medium-high heat.
Once the grill is hot, thread the marinated shrimp onto skewers. If using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning.
Grill the shrimp for 2-3 minutes on each side, or until they turn pink and opaque

10. Zaatar Flatbreads with Labneh

Zaatar Flatbreads with Labneh are a delicious Middle Eastern snack or appetizer, perfect for any gathering or as a nourishing flatbread option. These flavorful flatbreads are topped with aromatic zaatar spices and served with creamy labneh for the ultimate dipping experience.

Prep Time: 15 minutes
Cook Time: 10 minutes
Additional Time: 30 minutes (for the dough to rise)
Total Time: 55 minutes
Servings: 8

Ingredients:

2 cups all-purpose flour
1 teaspoon instant yeast
1 teaspoon salt
¾ cup warm water (about 110°F)
2 tablespoons olive oil
3 tablespoons zaatar spice mix
½ cup labneh (for serving)
Drizzle of olive oil (for serving)
Fresh parsley (chopped, for garnish)

Instructions:

In a large mixing bowl, combine all-purpose flour, instant yeast, and salt. Mix well to combine all dry ingredients.
Make a well in the center and pour in the warm water and olive oil. Mix until a dough begins to form.
Knead the dough on a floured surface for about 5 to 7 minutes until smooth and elastic.
Place the dough in a lightly oiled bowl, cover with a damp cloth or plastic wrap, and let it rise for 30 minutes in a warm place until it doubles in size.
Preheat a skillet over medium-high heat.
Once the dough has risen, punch it down and divide it into 8 equal pieces. Roll each piece into a ball, then flatten it out with a rolling pin to about ¼ inch thick.
Brush the top of each flatbread with water and sprinkle generously with zaatar mixture.
Place the flatbreads in the hot skillet, zaatar side up, and cook for 2-3 minutes. Flip and cook for another 2-3 minutes until puffed and golden brown.
Remove from the skillet and repeat with the remaining dough.
Serve the warm flatbreads with labneh drizzled with olive oil and garnish with chopped parsley.

Tips:

For added flavor, mix some grated garlic or lemon zest into the labneh before serving.
You can experiment with different spices by adding crushed red pepper or sumac to the zaatar.
Serve with fresh vegetables or olives for a complete Mediterranean experience.

Nutrition Facts:

Calories: 150 per flatbread
Total Fat: 6g
Saturated Fat: 1g
Cholesterol: 0mg
Sodium: 150mg
Total Carbohydrates: 20g
Dietary Fiber: 1g
Sugars: 0g
Protein: 4g

11. Baked Spinach and Feta Pie (Börek)

Baked Spinach and Feta Pie (Börek) is a delightful dish filled with creamy feta cheese and nutritious spinach, all wrapped in flaky pastry. Perfect for a cozy family dinner or a gathering with friends, this pie never fails to impress!

Prep Time: 20 minutes
Cook Time: 30 minutes
Additional Time: 10 minutes
Total Time: 1 hour
Servings: 6

Ingredients:

1 package of phyllo pastry (about 12 sheets)
2 cups fresh spinach, roughly chopped
1 cup feta cheese, crumbled
1/2 cup ricotta cheese
1/2 cup diced onion
2 cloves garlic, minced
1 large egg, beaten
1/4 cup olive oil
1 teaspoon dried oregano
Salt and pepper to taste

Instructions:

Preheat your oven to 375°F (190°C) and grease a baking dish (approximately 9×13 inches).
In a large skillet over medium heat, add a drizzle of olive oil, then sauté the diced onion and minced garlic until the onions are translucent.
Add the chopped spinach to the skillet and cook until it wilts. Remove from heat and let it cool slightly.
In a large bowl, combine the spinach mixture, feta cheese, ricotta cheese, beaten egg, oregano, and add salt and pepper to taste. Mix well until everything is combined.
Take one sheet of phyllo pastry, brush it lightly with olive oil, and place another sheet on top. Repeat this step until you have 4 sheets layered.
Spoon some of the spinach and cheese mixture onto the pastry, leaving about 2 inches from the edges.
Fold the sides of the phyllo over the filling and roll it up tightly, placing the seam side down in the prepared baking dish.
Repeat the layering, filling, and rolling process with the remaining phyllo sheets and filling.
Brush the tops of the rolled böreks with more olive oil for a golden finish.
Bake in the preheated oven for 30 minutes or until the pies are golden brown and crispy.
Let the pie cool for about 10 minutes before slicing and serving.

Tips:
For an extra flavor boost, add a pinch of nutmeg to the filling. You can also sprinkle some sesame seeds on top before baking for added texture and taste. Serve with a side of yogurt sauce for a refreshing contrast.

Nutrition Facts:

Calories: 320 per serving
Protein: 12g
Carbohydrates: 28g
Fat: 20g
Saturated Fat: 8g
Fiber: 2g
Sodium: 600mg

12. Chickpea Stew with Harissa

This hearty Chickpea Stew with Harissa is a delightful combination of bold spices and nourishing ingredients, perfect for a cozy meal. It’s not only flavorful but also easy to make, making it a great option for weeknight dinners or meal prep.

Prep Time: 10 minutes
Cook Time: 30 minutes
Additional Time: 0 minutes
Total Time: 40 minutes
Servings: 4

Ingredients:

2 cups canned chickpeas, drained and rinsed
1 tablespoon olive oil
1 medium onion, diced
2 cloves garlic, minced
1 bell pepper, diced
1 carrot, diced
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon smoked paprika
1-2 tablespoons harissa paste (adjust to taste)
1 can (14 oz) diced tomatoes
2 cups vegetable broth
Salt and pepper, to taste
Fresh cilantro or parsley, for garnish

Instructions:

Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for about 5 minutes until softened.
Stir in the minced garlic, bell pepper, and carrot; cook for another 5 minutes.
Add the ground cumin, ground coriander, smoked paprika, and harissa paste; stir constantly for about 1 minute until fragrant.
Pour in the diced tomatoes with their juices and the vegetable broth; bring to a simmer.
Stir in the chickpeas and season with salt and pepper to taste.
Reduce the heat to low and let the stew simmer for about 20 minutes, stirring occasionally.
Once done, taste and adjust the seasoning if necessary.
Serve the stew hot, garnished with fresh cilantro or parsley.

Tips:

For extra depth of flavor, consider adding some diced sweet potatoes or spinach into the stew.
Serve with crusty bread or over cooked quinoa to soak up the delicious broth.
To enhance the heat, feel free to sprinkle some red pepper flakes on top just before serving.

Nutrition Facts:

Calories: 320 per serving
Protein: 15g
Fat: 8g
Carbohydrates: 46g
Fiber: 12g
Sugar: 5g

13. Sweet Date and Walnut Couscous

Sweet Date and Walnut Couscous is a delightful dish that beautifully combines the nutty texture of couscous with the rich sweetness of dates and the crunch of walnuts. This dish serves as a perfect side or a light main course, bringing together flavors that dance on your palate.

Prep Time: 10 minutes
Total Time: 10 minutes
Servings: 4

Ingredients:

1 cup couscous
1 ¼ cups boiling water
½ cup pitted dates, chopped
½ cup walnuts, chopped
¼ cup raisins
2 tablespoons honey
1 teaspoon cinnamon
2 tablespoons olive oil
Salt to taste
Fresh mint leaves for garnish (optional)

Instructions:

In a medium bowl, combine the couscous and a pinch of salt.
Pour the boiling water over the couscous and cover the bowl with a lid or plastic wrap to allow it to steam for about 5 minutes.
After steaming, fluff the couscous with a fork to separate the grains.
In a large mixing bowl, add the chopped dates, walnuts, raisins, and cinnamon.
Drizzle the honey and olive oil over the mixture and stir gently to combine.
Add the fluffed couscous to the bowl and mix until all ingredients are well incorporated.
Taste and add additional salt if necessary.
Serve warm or at room temperature, garnished with fresh mint leaves if desired.

Tips:
Add a sprinkle of toasted coconut on top for an extra layer of flavor and crunch. You can also experiment by adding a splash of orange juice or some zest to enhance the sweetness of the dish even further.

Nutrition Facts:

Calories: 320
Total Fat: 12g
Saturated Fat: 1.5g
Cholesterol: 0mg
Sodium: 100mg
Total Carbohydrates: 50g
Dietary Fiber: 4g
Sugars: 15g
Protein: 6g

14. Pistachio Baklava with Honey Syrup

Indulge in the rich and flaky layers of Pistachio Baklava with Honey Syrup—a delightful Middle Eastern dessert that combines crunchy nuts, sweet syrup, and golden-brown pastry. This treat is perfect for special occasions or simply to satisfy your sweet tooth.

Prep Time: 30 minutes
Cook Time: 45 minutes
Additional Time: 1 hour
Total Time: 2 hours 15 minutes
Servings: 12

Ingredients:

1 package of phyllo dough (16 oz), thawed
1 cup of unsalted butter, melted
2 cups of shelled pistachios, finely chopped
1 cup of granulated sugar
1 teaspoon of ground cinnamon
1 cup of water
1 cup of honey
1 teaspoon of vanilla extract
1 tablespoon of lemon juice

Instructions:

Preheat your oven to 350°F (175°C).
In a bowl, combine the finely chopped pistachios, sugar, and cinnamon. Set aside.
Unroll the phyllo dough and cover it with a damp kitchen towel to prevent it from drying out.
Brush a 9×13 inch baking dish with melted butter.
Layer 8 sheets of phyllo dough in the dish, brushing each sheet with melted butter before adding the next.
Spread a thin layer of the pistachio mixture over the phyllo.
Add 4 more sheets of phyllo (brushing each with butter), then another layer of the pistachio filling.
Repeat the layering process until all the pistachio mixture is used, finishing with 8 layers of phyllo on top, brushing each with melted butter.
Using a sharp knife, cut the baklava into diamond or square shapes.
Bake in the preheated oven for 45 minutes or until the top is golden brown.
In a saucepan, combine water, honey, vanilla extract, and lemon juice. Bring to a simmer over medium heat, stirring until the sugar dissolves. Remove from heat and let it cool.
Once the baklava is done baking, remove it from the oven and immediately pour the cooled honey syrup over the hot baklava.
Allow the baklava to cool completely before serving, allowing the syrup to soak in.

Tips:

For added flavor, consider mixing in a few tablespoons of orange zest into the pistachio filling for a citrus twist.
You can substitute some of the pistachios with walnuts or almonds for a different nutty flavor profile.

Nutrition Facts:

Calories: 350
Protein: 5g
Fat: 20g
Carbohydrates: 40g
Fiber: 2g
Sugar: 15g

15. Mint and Lemon Fattoush Salad

Fresh, vibrant, and bursting with flavor, this Mint and Lemon Fattoush Salad is a delightful twist on the traditional Lebanese salad. The zesty lemon dressing combined with refreshing mint creates a perfect harmony of tastes that will brighten any meal.

Prep Time: 15 minutes
Total Time: 15 minutes
Servings: 4

Ingredients:

2 cups romaine lettuce, chopped
1 cucumber, diced
1 cup tomatoes, chopped
1/2 cup radishes, thinly sliced
1/2 cup parsley, chopped
1/4 cup fresh mint leaves, chopped
1/4 cup green onions, sliced
1/4 cup pita bread, toasted and broken into pieces
1/4 cup olive oil
Juice of 2 lemons
Salt and pepper to taste
1 teaspoon sumac (optional)

Instructions:

In a large mixing bowl, combine the romaine lettuce, diced cucumber, chopped tomatoes, sliced radishes, chopped parsley, chopped mint, and sliced green onions.
In a small bowl, whisk together olive oil and the juice of 2 lemons. Season with salt, pepper, and sumac (if using) to taste.
Drizzle the dressing over the salad and toss gently to combine, ensuring all the ingredients are well-coated.
Just before serving, add the toasted pita bread pieces on top for added crunch.
Serve immediately and enjoy the fresh flavors of this salad!

Tips:
To enhance the flavor, let the salad sit for about 5 minutes after tossing to allow the ingredients to meld. Feel free to add feta cheese or grilled chicken for an extra protein boost. Garnishing with extra mint leaves before serving can also elevate the presentation!

Nutrition Facts: