houmous as it should be by David

A traditional homous recipe that captures the heart of 5.000 years of Middle Eastern culinary traditions

Tabouli by Jacqui Patek

This is a quick and fresh dish that is good all year round. I love to serve it with pita chips.

Broccoli Casserole by Sashetta

delicious and easy casserole

Roasted Red Pepper Hummus by GourmetItalian.com

Kefta Kebab by Farrell May Podgorsek

Middle Eastern ground beef kebab. We use naturally lean pasture-raised beef so I add olive oil to increase the moisture content and keep the patties nice and juicy. Be sure to refrigerate the meat mixture for at least two hours to firm up the meat and allow the seasonings to flavor the meat. I cooked these indoors on a cast iron…

5 minute Cauliflower by Pamela Faber Askew

Very delicious and healthy vegetable side dish that I really love. It also has turmeric, which, is supposedly has natural anti-inflammatory benefits. I love the flavor also

Tabouleh by Loupgrru

A salad from the Mediterranean, good for days when it's too hot to cook or eat a lot. Bulgar wheat, olive oil, lemon juice, garlic, mint, tomato, cucumber, green onions.

Artichoke Bean Hummus by Farrell May Podgorsek

Canned artichokes blended with garbanzo or white beans, tahini and citrus makes a delicious, lower calorie dip than the traditional hummus. the grapefruit juice gives the dip a slight tang, but you can use lemon juice if grapefruits are not available. I like sumac sprinkled on top, but you can add lemon zest to the dip and top with…

Toasted Couscous Pilaf by Farrell May Podgorsek

Israeli couscous makes a great hot pilaf and goes well with so many dishes. This is my husband's favorite grain side dish. I know it's more of a pasta, but we think of couscous as a starch, but not like pasta. The spices can be varied to change the flavor. It is quick and easy, and popular with kids. You can make this vegetarian by…

Grilled Steak with Israeli - North African BBQ Rub by John Spottiswood

Almost nothing tastes better on steak or lamb that is thick enough to slice than an Israeli or North African spice rub. I combined a bit of both in this rub, using the base from an Israeli Hawaij rub and adding coriander which is more commonly found in Moroccan rubs. The combination is phenomenal. You won't be disappointed!

Falafel Encrusted Salmon with Green Tahini Sauce by Tsipi

Great and healthy. The fish is baked intead of fried.

Maast-O-Khiar, Yogurt Cucumber Salad by Mozhi Habibi

This is served as a side dish or in the place of a salad. works great with meat or spicy dishes. If you don't like onions you can skip it.

Kashk Bademjoon _Eggplant Apptz. by Mozhi Habibi

This is an Eggplant dish with garlic, onions and mint.

Rosemary-scented lentils and sausage by Kimberly Lindstrom

Best. lentils. Ever.

PERSIAN KUFTEH BERENJI by Linda Tay Esposito

Big balls of aromatic fresh herbs, rice, beef and lamb. It's a whole meal by itself. Adding dairy to meatballs make them tender. The Advieh is a Persian spice mix of cinnamon, cardamom, cumin, cloves and rose petals.