World cuisines

Middle Eastern cuisine

Hummus, shakshuka, pita, cumin and sesame. Plenty of vegetables and spice, little meat.

Soups

Other cuisines

Polish296 recipes Italian129 recipes French130 recipes American132 recipes Mediterranean129 recipes Asian135 recipes European133 recipes

Persian lamb and chickpea soup eaten in two courses.

Soft Turkish knotted yeast rolls.

Iraqi sauce of pickled green mango with turmeric and fenugreek.

Persian ruby soup of pomegranate, herbs and tiny meatballs.

Persian herb soup with noodles, lentils and beans.

Turkish pudding of wheat berries, pulses and dried fruit, dairy free.

Charred aubergine dip with tahini and lemon.

Middle Eastern warm spice blend for meat and rice.

Crisp filo layers, nuts and a lemon-honey syrup.

Gulf breakfast: sweet cardamom vermicelli under a savoury omelette.

Lebanese warm chickpeas with garlic, cumin and lemon.

Syrian biscuits with sesame on top and pistachios beneath.

Persian flatbread with deep grooves under a glassy flour glaze.

Semolina cake soaked in syrup, with an almond on every piece.

Lebanese spicy potatoes with garlic and coriander.

Moroccan semolina flatbread cooked in a pan, with a pocket inside.

Turkish thick yoghurt flatbreads cooked in a pan.

Moroccan thousand-hole pancakes with honey butter.

Moroccan fava bean purée for winter mornings.

Persian yogurt and spinach salad with fried onion.

Turkish filo pie soaked with a milk and egg mixture.

Homemade halva

Emirati yeasted pancakes with saffron, cardamom and date syrup.

Moroccan marinade and sauce of coriander, garlic, cumin and lemon.

Turkish poached eggs on garlic yoghurt with chilli butter.

Turkish “wedding soup” with lamb, yoghurt and mint butter.

Egyptian blend of toasted nuts, sesame and spices.

Azerbaijani tiny dumplings in clear broth with mint.

Egyptian thick omelette packed with fresh herbs.

Turkish bread pudding cooked in syrup, with clotted cream.

Turkish hot relish of finely chopped tomato and pepper.

Turkish red lentil and bulgur soup with mint.

Falafel

Persian frozen dessert of rice noodles in rose syrup.

Lebanese triangular yeast pastries with spinach and sumac.

Lebanese layered breakfast of bread, chickpeas and yogurt.

Fattoush

Persian chicken stew in a walnut and pomegranate sauce.

Egyptian fava bean breakfast with olive oil, lemon and cumin.

Armenian buttery yeast pastry with sweet khoriz filling.

Turkish tomato and walnut salad with pomegranate molasses.

Persian beef and herb stew with beans and dried lime.

Lebanese white butter cookies with a pistachio.

Turkish thin stuffed flatbread cooked on a dry griddle.

Syrian rolls of stretchy cheese dough filled with cream and pistachio.

A thick, pounded porridge of wheat, pulses and lamb.

Moroccan lentil and chickpea soup thickened with a flour slurry.

Harissa

Yemeni frothy fenugreek relish with coriander and chilli.

Lebanese sautéed dandelion greens with caramelised onion.

Hummus

Turkish aubergines stuffed with onion and tomato in olive oil.

Ethiopian spongy flatbread of fermented teff.

Turkish eggs

Elongated sesame bread rings from Jerusalem's carts.

Turkish pumpkin candied in its own syrup, with tahini and walnuts.

Iraqi flaky layered pastry with butter and syrup.

Turkish milk pudding with a deliberately scorched base.

Lebanese bulgur and lamb croquettes, stuffed and fried.

Turkish fine bulgur salad with tomato paste and pomegranate molasses.

Preserved lemons

Iraqi cardamom cookies with a date filling.

Crisp kataifi pastry with stretchy cheese and rose syrup.

Egyptian layers of rice, lentils and pasta under tomato sauce.

Yemenite buttery pull-apart bread baked overnight.

Kurdish sour soup with semolina dumplings.

Persian egg cake packed with fresh herbs.

Tunisian chickpea soup poured over torn bread.

Yogurt strained to a soft cheese, served with olive oil, sumac and thyme.

Lavash

Lebanese semolina pudding with cream and pistachios.

Middle Eastern semolina cookies filled with dates or nuts.

Syrian baby aubergines stuffed with walnuts in olive oil.

Lebanese thick soup of mixed pulses and cracked wheat.

Lebanese cabbage salad with garlic, lemon and mint.

Lebanese flatbread under a thick layer of zaatar and olive oil.

Jordanian lamb in yoghurt sauce over rice and flatbread.

Palestinian pot of rice, vegetables and meat, flipped onto a platter.

Persian thick yoghurt with cucumber, walnuts and mint.

Tunisian salad of charred peppers and tomatoes with tuna.