The Middle East and North Africa: home to some of the most vibrant, aromatic and delicious of tastes, ranging from the adventurous and experimental to no-fuss food you can easily throw together in amatter of minutes.
Here we’ve gathered together a list of 32 tried-and-tested recipes from the region, guaranteed to make anyone fall in love with the cuisine.
Some are family favourites, passed down from grandmothers, who would make them for special occasions including Eid and Ramadan. Others are contemporary twists on centuries old diehards, brought up to date for 21stcentury tastes.
Our choices are authentic and wholesome, ranging from an Omani lamb shuwa to a Levantine cheese flatbread. When it comes to the desserts there is, however one rule – the more sugar and syrup, the better.
And don’t blame us if you end up craving everything here…
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1.Fatayer with spinach and labneh fillings
By Anissa Helou
Fatayers are a quintessential street food in both Lebanon and Syria, sold from bakeries that make them throughout the morning. Theyare alsoserved in restaurants as part of a mezze spread.
2. Kunafa cups
By Sura Al-Qassab and Nuha Al-Qassab
Kunafa is one of the hallmark desserts of the Middle East, with as many variations on its filling (think cheese, cream, nuts, pastry cream, chocolate, fruit,clotted cream) as on its spelling (it is variously called "kanafeh","knafe", "kunafah"... you get the idea).
3. Tahini salad
By Marah Abu-Dieyeh and In'aam Shaheen
Tahini salad demonstrates one of the key principles of Palestinian cuisine:simplicity almost always wins.It is, in our opinion, the most delicious oxymoron of a dish which, despite its lightness, freshness and incredible taste, can be eaten with bread as a meal on its own.
4. Cheese-filled pastry rolls (asabe zainab)
By Dina Darweish
Asabe zainab,which translates as "Zainab’sfingers", is a traditionalpastry desserttypically eaten during Ramadan.While some Levantine countries make their version with semolina and leave out thefilling, in Omanwe wrap a creamy-based cheese in filo pastry, deep fry it, then finish it off by soaking it in a rich saffron and cardamom syrup.
Something similar is madein Palestine, where it goes by the great name of "znoud el sit" ("forearmsof thelady").
5. Barley breakfast bowl (snayniyeh)
ByMarah Abu-Dieyeh and In'aam Shaheen
This nutty and quick breakfast originates from Palestine, where it is known as "snayniyeh"or "aseeda".Easy to prepare, the bowl is packed with nutrients and is extremely filling due to the barley grains and nuts. It is then naturally sweetened with honey, combininga ton of incredible textures.
6. Chicken musakhan rolls
By Lina Issa
Musakhan, which translates into English as "heated up", is one of the most famous and traditional of Palestinian dishes, a perennial favourite on menus that comes to the fore duringcelebrations such as the olive harvest season.
It's also a strong contender for Palestine's national dish against maqlouba, the chicken, vegetable and rice meal which is famed for being turned upside down.
7. Meat-filled pies (arayes)
ByNur Ashour
Arayes are filling and easy to bake, making them perfect as an appetiser or even as a main with agood side salad. Thebest part is that they’re so versatile:you can make some spicy while others can be kept mild.
8. Stuffed vine leaves
ByEaman Almalky
There's nothing more delicious than a yelanji plate or,as it is more commonlycalled in English, stuffed vine leaves.This scrumptious vegetarian dish originatesfrom the Levant region around Lebanon, Syria and Palestine.
9. Qatayef
ByMarah Abu-Dieyeh and In'aam Shaheen
Qatayef are delectable pillows of batter, cheese and nuts. Theiroriginsdate back more than a thousand years to the Abbassid Caliphate, which ruled the Middle East frommodern-day Iraq and Iran.A much-sought after treat, theywere mentioned in Kitab al-Tabikh(The Book Of Dishes), a cookbook by ibn Sayyar al Warraq, in the 10thcentury.
10. Fried kibbeh, Aleppo style
ByMouna Elkekhia
Kibbeh meqliyeh is a delicious little Middle Easterncroquette, made from a bulgur and meat shell that's filled with minced meat and nuts. It's a dish especially associated withAleppo, Syria's largest city, where it comes indozens of fillings, shapes and sauces.
11. Lebanese couscous(Mograbieh)
ByRana Kebbi Damaj
Mograbieh is one of Lebanon's major feast dishes,made to be enjoyed by a crowd at social occasions. It's theLebanese version of Moroccan couscous - the word "mograbieh", when translated into English, means “from Morocco”.
It is made from rolled semolina pearls which are then cooked in a meat or chicken broth.What really gives ita distinct kick is its use of earthy spices such as ground cinnamon and caraway.
12. Meatballs and rice (Dawood basha)
BySura Al-Qassab and Nuha Al-Qassab
Syria? Lebanon?Iraq? Lotsof countries have staked a claim to the origins of dawood basha, a meat-licious stew.If the legend (and the internet) are to be believed, then this dish is named after a famous pasha - or high ranking officer - in the Ottoman Empire.
Dawood basha (we write "basha" instead of "pasha" as there is no letter P in Arabic) is said to have loved this meal so much that he ate it all the time and gave his name to it.
13. Mint lemonade
ByNur Ashour
When I was growing up we visited my family in Jordan every summer. One of my favourite things was to go to thebalad- or downtown - where I would work my way through as many local delicacies as possible.
Every corner had some sort of juicing stand, many of which sold mint lemonade. The vendors would squeeze fresh lemons and blend them with mint that was so fragrant you could smell it before you even reached the stall, with ice heaped on so much it turned to slush.
14. Veal tajine with plums
ByHouda Tahri
Tajine with dried plums is undeniably one of the most famous of Morocco'sdishes, usually served at family occasions or special events, such as iftar during Ramadan.
With many variations across North Africa, it strikes a great balance between sweet and savoury. Serve to an eager social gathering with lots ofcrusty bread.
15. Koshary
ByNaadirah Vali
Koshary is the pride and joy of Egyptian cuisine, a chaotic yet delicious concoction celebrated by almost all Egyptians.
At first glance it looks like a random – and hard to cook - mix of spice, garlic and tomato sauce poured over a bed of rice, lentils and pasta, then topped off with crispy onions. Carb free it is not.
16. Hummus
ByNahed Alfar
Hummus is about the most recognisable dish or side in the Middle East and North Africa: every part of every country has their own variation, with each claiming that their version is the best.
17. Omani lamb shuwa
ByDina Darweish
You have not experienced Oman until an Omani has made you shuwa, an incredible Eid delicacy famed around the Gulf.
Its centrepiece is a slow roasted lamb, sheep, goat - or even camel - which is bathed for up to 48 hours in baharat spice, then wrapped in banana leaves and placed in the ground on top of hot coals.
For those outside Oman,careful testing and recipe refinement has ensured that this spice-encrusted dishcan also be prepared in a conventional oven.
18. Nut cake from Tunisia (Khobzet fekia)
ByManel Jouini
Khobzet fekia- or nut cake - is a popular Tunisian pastry which is traditionally baked by mothers and grandmothers forfamily gatherings.
It's a treat to awaken the senses, with the strong smell of the nuts, the intense colour of the pistachios, the texture and sweetness of the almonds and the aroma of the syrup-scented rosewater.
19. Brioche bread from Aleppo (Maarouk)
ByMouna Elkekhia
Maarouk is a sweet and fragrant brioche-like bread that is only made in Aleppo during Ramadan. It can be preparedin different shapes and fillings: here, the recipe includes some which are braided and others which are round and include dates.
20. Creamy lamb stew from Syria (Lamb shakiryeh)
ByDalia Dogmoch Soubra
Whenever there was a festive occasion, the Syrian women in my family would make this incredibly tender and tasty stew known as a shakriyeh.
The lamb is simmered in aromatics until tender, which infuses the meat with wonderful flavour. But what's most important is the yoghurt. Syrian dishes are often made with yoghurt sauces - but here it is hot.
21. Fried rice kibbeh from Iraq
BySara Leana Ahmad
Kubba’t halab, to give its Arabic name,is an Iraqi speciality named in homage to Aleppo, which is also known as Halab. It is done in the spirit of competition and respect, as Syria is well known for its excellent kibbeh.
This particular kibbeh is shaped into eggs, using a long-grain rice dough, stuffed with qeema and then deep fried.
22. Lamb salad
ByLina Jebeile
This salad takes as its foundationaLebanese dishthatusesfresh zataar leaves. It'spopular especially during Ramadan for a couple of reasons.
First, it's easy to prepare:you can do so a day ahead. Allyou need do is mix in the dressing just before you serve.Second, while it is light, there is enough here to qualify it as a main rather than a side dish. To that end, I have added thetender grilled lamb,roasted vegetables, beans and chickpeas to make it more balanced.
23. Yemeni Ramadan soup
ByAmjaad Al-Hussain
Each Yemeni family makes their Ramadan soup slightly differently but this is my method, based on what my mum used to cook for the family.
Other traditional versions include varieties of barley or grains, a pinch of ground cardamom and sweet onions.
24. Cheese flatbread (manaeesh)
ByNahed Alfar
Levantineflat bread, known in Arabic as "mana'esh b' jibneh", is topped with a mix of gooey white cheeses which combine well with the crunchy chia-encrusted outside and the fluffy middle. The combination of melted stringiness and pastry comfort make it a popular flavour across Lebanon.
25. Orange and coconut semolina cake
ByMarah Abu-Dieyeh and In'aam Shaheen
This syrup-soakedsemolina and coconut delight delivers chewiness underneath a crispy, golden crust, as the flavour and aroma of the fresh orange are released with every bite. Sweet and delicate, it'sbest enjoyed with tea, or perhaps Arabic coffee.
26. Date-filled cookies from Iraq (Kleicha)
BySura Al-Qassab and Nuha Al-Qassab
If Iraq has a national cookie or biscuit then it has to be the kleicha.No Iraqi can mark a special occasion, religious or otherwise, without this smooth date paste, wrapped inrichly spiced dough.
Unlike maamoul, its more famous cookie cousin from the Levant, kleciha dough does not contain semolina. It can also be stuffed with fragrant nut-sugar mixtures such as walnut, sugar and cardamom or even coconut and sugar.
27. Freekeh soup
ByRania Alhamed
Freekehis acommon staple in Middle Eastern cuisine, especially in Jordan, Egypt, Lebanon and Syria.It is derived from wheat, which is harvested earlywhile the grains are still tender and green. The seeds are then dehydrated, roasted, dried and cleaned.
28. Chicken fatteh
ByMouna Elkekhia
The Arabic word "fatteh" comes from an verb meaning to "shred" or "tear apart", inreference to the torn pieces of pitta that form the base of these dishes.It's a well-chosen name for a variety of dishes, built onlayers of ingredients including chickpeas, stuffed aubergines, artichokes, stewed meat or tahini and garlic yoghurt.
Chicken fatteh is often eaten at the beginning of Ramadan or the start of the year: the traditionis that the whiteness of the yoghurt and of the rice symbolise good luck and a pure beginning.
29. Date-filled biscuits (makrouta)
ByNur Ashour
Makrouta is just as good as maamoul, another Middle Eastern biscuit treat, but so much easier to bake. It consists of layers of flaky dough and sweet dates, with a touch of crunch coming from the sesame seeds, anise seedsand nigella seeds.You can also store it for up to one month in asealed container.
30. Stuffed aubergines(Fatteh't makdous)
ByDalia Dogmoch Soubra
This fatteh from Syria bursts with different textures and flavour, thanks to the garlic tahini yoghurt, thesoft aubergine, the crunchybread and those nuts.
31. Stuffed chicken with freekeh
ByMai Kakish
Arab cooks take much pride in their dishes, especially those prepared for a special occasion or celebration. Stuffed meats and vegetables take centrepiece at family gatherings during the holy month of Ramadan, using ingredients whichare often seasonal and fresh.
Few meals are as popular as chicken stuffed with freekeh (a green roasted wheat).Delicious and nutritious, thepilaf is topped with toasted nuts and chewy dried fruits to further sweeten the taste.
32. Rice with carrots (timman bil ji*zar)
BySura Al-Qassab and Nuha Al-Qassab
What fits the bill of being bothlight and hearty to fill that gap?Enter timman bil ji*zar, adelicious dish which ticks lots of boxes for us during Ramadan ("timman"is the Iraqi word for "rice"-and in our opinion, the right word - while "ji*zar"means carrots).
It's tasty, quick to make and smells amazing, with aversatility that makes it popular in our household. It can be enjoyed on its own, with a fresh salad, with plain yoghurt, even converted into a vegetarian dish by substituting the mince for mushrooms or vegetarian mince.
