Middle Eastern

Uncooked meatloaf suitable to freeze. Not suitable to microwave. Note

Cake suitable to freeze. Note

Not suitable to freeze or microwave. Harissa is available at selected supermarkets and delicatessens. Note

Suitable to freeze. Not suitable to microwave. Note

Kofta suitable to freeze. Not suitable to microwave. Note

Not suitable to freeze or microwave. Note

Wrap leftover silverbeet in dampened paper towels; store in vegetable crisper for up to 3 days. Use in pasta dishes, soups and stews. Note

Armenian cooking is noted for its use of spices. In this recipe, nutmeg adds fragrance and taste to a not-too-sweet cake that cooks in two layers. Recipe can be made 2 days ahead; store in airtight container. Suitable to freeze, not suitable to microwave. Note

A traditional pastry with a savoury filling of lamb, cheese and spinach. Great for a snack or light meal. Don't forget to serve with a good squeeze of lemon juice.

Moroccan-style lamb pies

Sprinkled with freshly made za'atar, this crisp, spicy pizza slices are delicious either dipped in yoghurt, or with a spoonful dolloped on top. Great as a snack, starter or a share platter.

We have many things to thank the Greeks for, baklava is but one of them. These cigar shaped treats drenched in syrup go perfectly with a steaming hot cup of espresso.

Za'atar is a Middle Eastern spice blend typically including roasted sesame seeds, thyme and sumac, although its exact combination varies according to its maker. It is delightfully tart and fragrant, and adds a unique flavour and kick to many dishes.

When you are blessed with an over abundance of beautifully ripe and juicy stone fruit, consider taking a culinary trip to the Middle East with this fresh peaches and dates with orange blossom recipe.

Just a few moments on the grill and these perfectly spiced lamb koftas will fill your senses with the smells of a Middle Eastern celebration. Team them with traditional dips and warm pita, and you'll have a platter fit for a king.

Middle Eastern cuisine often incorporates fruit like apricots and raisins into meat dishes. Currants are little sweet, raisin-like dried fruits that give this already fragrant dish an extra flavour boost.

Named after the traditionally earthenware pot in which it is cooked, this lamb tagine with baby carrots is full of aromatic spice and flavour, and the meat is succulent and tender from the long cooking process.

Kibbeh is a classic Lebanese dish made from minced lamb and burghul (hulled, steamed wheat kernels). Fragrant spices such as cinnamon and nutmeg give this popular snack its distinctive Middle Eastern flavour.

Pomegranate molasses is thick and brown with a concentrated flavour. It possesses tart and fruity qualities similar to balsamic vinegar and complements the lamb cutlets beautifully in this recipe.

This lamb and apricot tagine with citrus couscous has so many of the characteristics we love; spicy, fragrant, savoury and sweet. The traditional lengthy cooking method ensures a depth of flavour and tender, juicy meat.

Za’atar, a blend of roasted dry spices, is easy to make, but a prepared mix of sesame seeds, marjoram, thyme and sumac can be purchased in Middle-Eastern food shops and delicatessens. Try it sprinkled on your morning toast that’s been spread with softened feta cheese or ricotta. Note

Delicious triangles of lamb kibbeh piled high with bright and refreshing tomato, pomegranate and feta.

Try this sweet, spiced classic drizzled in honey syrup for a decadent but light dessert.

Baked Middle Eastern meatballs in a homemade tomato sauce with spinach raita.

These Middle Eastern biscuits are perfumed with orange flower water.

You can substitute potato or pumpkin for the kumara, or use a combination of all three ­ it will be just as delicious. Triangles can be made a day ahead to the end of step 3, cover, and refrigerate until ready to bake. Note

Swap chicken stock for vegetable stock. Note

The sweetness of the dates and the sourness of the tamarind combine to give you wonderful for a sandwich or burger condiment. It is packed full of flavour and spice to create a real taste sensation.

Studded with pistachios, pomegranate seeds and raspberries, this deconstructed dessert is perfect for an elegant dinner party.

This spiced lentil and roasted kumara soup is just the ticket for those times when you're after a light, meat-free meal full of vitamins and flavour. Serve with crusty bread.

As well as adding a delightful red hue to a dish, paprika is full of the flavour of the peppers it was ground from. It comes in several varieties - sweet, smoky or spicy. We've used a combination of spicy and sweet here, with great results.

Served with a dollop of yoghurt sprinkled with sumac, these beautiful stuffed vine leaves are a perfect dish to share with friends.

Can be made two days ahead; keep, covered, in the refrigerator. Note

Harissa is a North African paste made from dried red chillies, garlic, olive oil and caraway seeds. It is available from Middle Eastern food shops and some supermarkets. Note

If you have an electric pressure cooker you won’t need to reduce the heat to stabilise pressure, your cooker will automatically stabilise itself. Always check with the manufacturer’s instructions before using. Recipe suitable to freeze without figs. Note

This marinade is suitable for lamb. Note

These sausages with a difference make a great dish for a relaxed meal with friends, allowing you to serve something special that isn't formal.

Give your crumbed cutlets a Middle Eastern nudge by blending your breadcrumbs with paprika and cardamom. Teamed with couscous and orange, you'll have something healthy, delicious and just a little bit different from the usual chops and veg.

This healthy Lebanese-inspired falafel platter is absolutely mouth-watering served with a summery heirloom tomato salad and pita breads.

Israeli couscous, also known as pearl couscous, is made of baked wheat rather than semolina (like the couscous from North Africa). Its granules are much larger (its size and shape is similar to a pearl) and it maintains its texture and firmness without sticking. It is available from most major supermarkets. Note

Za'atar-spiced veal chops with fattoush from Australian Women's Weekly.

Serve these juicy beef skewers piping-hot with smooth hummus, tomato salad and warm pita bread.

Slow cooker: suitable to the end of step 3. Pressure cooker: suitable to the end of step 3. Suitable to freeze at the end of step 3. Note

If you are unable to buy fresh grapevine leaves, buy those that come vacuum-packed in brine. Be sure to rinse them under cold water and dry with absorbent paper before using. Note

Baharat, an aromatic spice blend, includes some or all of the following: mixed spice, black pepper, allspice, dried chilli flakes, cinnamon, coriander seeds, paprika, clove, sumac, nutmeg, cumin seeds and cardamom seeds. It is used throughout the Middle East; here, it is often sold as “lebanese seven-spice”, and can be found in MiddleEastern food stores, […]

Veal and tomato dolmades, a family of stuffed vegetable dishes common in the Middle East and surrounding regions including the Balkans, the Caucasus, Russia, Central Asia.

These stuffed vine leaves are rich in flavour with almonds, raisins, herbs and burghul wheat all bound together and served with a refreshing yoghurt dip.

Chermoula is often made of a mixture of herbs, oil, lemon juice, pickled lemons, garlic, cumin, and salt. It is wonderful with pulled pork.

Served with homemade baba ghanoush and zingy tabbouleh, these warm falafel wraps will be a popular dinner dish.

These spiced lamb skewers are fantastic served with a cooling cucumber and yoghurt sauce.

Spiced, grilled chicken on delicately herbed couscous makes a lovely lunch or light dinner.

800g canned, rinsed, drained brown lentils can be used instead of the green lentils. Add them to the salad in step 5. Note

Do-ahead Florets can be cut 3 hours ahead. Note

Serve with couscous. Note

This soup is our take on the classic Greek avgolemono (which translates as egg and lemon). There are as many variations of this soup as there are Greek families, but the avgolemono mixture, added near the end of the cooking time, is always the crowning glory.

Serve these spiced chickpea fritters with cucumber, lettuce and a big dollop of kumara hummus wrapped in flatbread.

Moghrabieh is a pearl-sized couscous and is available from delicatessens, specialty food stores and some supermarkets.

Tabbouleh is a Levantine vegetarian dish traditionally made of tomatoes and finely chopped parsley.

Delicious as a dip, or served as a side alongside chargrilled meat or chicken, this white bean puree is lovely and garlicky. For a bit of colour, top with some thinly sliced green onions just before serving.

These two Croatian specialties, Cevapi, a spicy sausage, and Raznjici, beef kebabs, are typical Balkan ways of cooking meat. Both are delicious, homely fare traditionally served as part of a picnic menu in summer, and eaten in home-style restaurants year round.

For a lovely, light lunch serve these lamb koftas with tahini yoghurt dressing, tabbouleh salad and pita bread.

Swiss brown mushrooms, also known as roman or cremini, are light-to-darkbrown in colour with a full bodied flavour. Store on a tray in a single layer, covered with dampened absorbent paper, in a spot where cool air can circulate freely around them. Note

This traditional Middle Eastern favourite is a versatile vegetarian dish that everyone will love.

As with the word casserole, tagine also has two different culinary meanings. Originally from Moroccan kitchens and now found in many of ours, a tagine is the earthenware, cone-lidded vessel in which the spicy, fragrant North African stew with the same name is cooked. The lid serves as a vent, allowing the steam to escape, […]

Traditional to North Africa, a tagine is an aromatic casseroled stew that is traditionally cooked and served in an earthenware dish also called a tagine. Note

Labne is sometimes sold as ‘yoghurt cheese’. You can use the oil from the labne instead of the extra olive oil if you like. If you can’t find za’atar, you can make your own: combine 2 tablespoons toasted sesame seeds, 1 tablespoon dried thyme, 2 teaspoons sumac and 2 teaspoons salt. Note

Ideal as part of a low-fat diet, this salad is satisfying, tasty and healthy.

Not suitable to freeze. Not suitable to microwave. You can make the salad with fresh char-grilled tuna, if you prefer. Note

Spice up your lunch, or dinner, with these tender chilli coriander chicken kebabs with fresh pesto. Serve with either warm pita bread or steamed rice, and salad.

suitable to freeze at the end of step 3. Note

These crispy, sophisticated pastry treats are delicious with hot espresso.

A delicious Middle Eastern-styled dish of Za'atar-grilled lamb with fattoush.

A fresh and tasty dish that's bound to become a firm family favourite, grilled lamb and lebanese chickpea salad works with other meats such as beef and kangaroo as well.

The creamed rice can be served warm or cold. You can substitute ½ teaspoon vanilla extract for the vanilla bean, if you prefer. Note

Baharat is an Arab spice mix which usually contains allspice, black pepper, cardamom, cloves, dried coriander, cumin, nutmeg and chilli. Note

This Middle Eastern-inspired dish is easy, well-balanced and delicious.

Buy fresh filo from the refrigerated section of the supermarket as it is easier to work with than frozen filo pastry, which has a tendency to be brittle and crack. Note

Flourless cake is a brilliant alternative for those of us who are sensitive or intolerant to gluten. This orange version tastes amazing and is cooked with almond meal, polenta and real oranges.

You can serve the felafel with a rocket and tomato salad. If you like hummus then you’ll love this Middle-Eastern vegetarian specialty, which is also made from chickpeas. Note