Have you tried Middle Eastern food? Nearly 20 different nations are comprised in the middle-east and each of them has its unique style and own defining sets of ingredients, recipes, and techniques. So the Middle Eastern food category has a diverse array of food items. Middle-eastern is the home to many aromatic, delicious and vibrant food that may be adventurous and experimental.
Some foods are favorites for families which are passed down from their grandmothers. They make food for special occasions. And so here let’s see the 3 different recipes that you would love to eat.
Middle Eastern food recipes
Spiced Chicken Kebabs
This Middle Eastern food can be served with rice and salad. This dish takes 1 hour to be made for 4 serves.
Tip: do not marinade too early as the acid from the lemon juice will cook the kebabs and so before cooking start marinade for 30 minutes to an hour.
- 2 lb. chicken halved crosswise ( boneless and skinless)
- 8 button mushrooms
- 1/2 cup fresh lemon juice
- 1 tbsp. ground black pepper
- 1 red pepper
- Kosher salt
- 2 tbsp. olive oil
- 1 medium yellow onion
- 2 garlic cloves
- 1 tsp. crushed saffron
- 4 tomatoes
- 1 zucchini
- 4 tbsp. unsalted butter
How to make
Take a bowl and add oil, juice, pepper, salt, saffron, garlic, and onions and stir them well. Add the chicken and toss to coat and chill for 30 minutes. Take a charcoal grill and build a medium-hot fire and or heat a gas grill to medium heat. Season the chicken and vegetables with pepper and salt. Skewer vegetables and chicken lengthwise. Grill the chicken and vegetables basting with butter for 18 to 20 minutes until the vegetables get soft. Cook them through and slightly burn for about 10 minutes and serve with lavash to get your mouth-watering Middle Eastern food.
Shakshuka (eggs poached in tomato sauce)
This Middle Eastern food is known as a classic Israeli breakfast and can be served for any meal for the day and serves for 4 to 6.
- 8 eggs
- 1 tomato peeled
- ½ cup crumbled feta cheese
- 5 Anaheim chilies
- 1 tsp. ground cumin
- 1 small yellow chopped onion
- 8 cloves crushed garlic
- 1 tbsp. paprika
- 1 tbsp. chopped flat leaf parsley
- Warm pita
- Kosher salt
- ¼ cup extra virgin olive oil
How to make
Take a 12’’ skillet and heat it in medium-high flame and add some oil. Add the onions and chilies and stir it occasionally until it becomes soft and golden brown in color. After 6 minutes of cooking add garlic, paprika, and cumin and stir frequently for the garlic to be soft.
Take a medium bowl and put the tomatoes and liquid and crush it using your hands. Add them to a skillet along with ½ cup of water and reduce the heat to simmer and stir occasionally for 20 minutes until it is slightly thickened. Then season it with salt.
Crack the eggs over the sauce to distribute evenly and then cover the skillet and cook for the yolks to get set. Baste the whites with a spoon with the tomato mixture without messing the yolk. Then spring the Shakshuka with feta and parsley and serve.
H’riss ( spiced chicken with wheat porridge)
This is a middle eastern food, which is made with lamb, but still, it is delicious with chicken. And this recipe serves from 8 to 10.
Tip: soak the wheat berries in water overnight and drain.
- 1 cup basmati rice
- 1 tbsp. kosher salt
- 6 tbsp. clarified butter
- 1 and ½ cups wheat berries soaked
- 1 lb. boneless chicken thighs cut into cubes
- Ground pepper
- 1 medium yellow garlic
- 6 cloves chopped garlic
- 1 piece ginger
- 1 stick cinnamon
- 2 tsp. Aleppo pepper
- 2 green thai chilies
- 1 and ½ tbsp. emirati spice mix (bzar)
- Fried onions
- 1 plum tomato
How to make
Take an 8-qt saucepan and add wheat berries, salt, rice, and 10 cups of water to boil over high heat. Stir it occasionally while reducing the heat to medium-low and simmer until the wheat berries and rice are tender and broken for about one and half hours.
Take a 6-qt saucepan and heat 2 tbsp. of butter over medium-high heat and season the chicken with pepper and salt. Add to the pot and cook it stirring occasionally until it comes lightly brown in color. Add garlic, ginger, onion, and cinnamon and cook it stirring until it becomes soft. Then add spice mix, 1 tsp. Aleppo pepper, tomato, chilis and cook for 2 minutes by stirring.
Add 3 cups of water and bring to boil and reduce heat to medium-low and cover it and cook and then stir occasionally for 1 hour. Meanwhile, heat the remaining butter and Aleppo pepper in a saucepan and over medium heat and cook it for 2 minutes. Remove from heat and set the spiced butter aside.
Transfer the wheat berries, rice, and a cooking liquid to a blender and puree until it becomes smooth and then return to the pan and stir the chicken mixture. Return saucepan to medium heat, and cook, stirring, to meld flavors, for 10 minutes. And serve the ladle stew into serving bowls and top it with fried onions and drizzled butter.
Try and enjoy these Middle Eastern recipes
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