As the aromas of warm spices and slow-cooked meats waft through the air, it’s no wonder that lamb is a staple at many a Middle Eastern celebration. From holidays like Eid al-Fitr to casual gatherings with friends and family, these 20 delectable lamb recipes are sure to impress. Whether you’re in the mood for juicy kebabs, hearty stews, or savory pastries, this collection has something for everyone.
We’ll start with some show-stopping main courses: Spiced Lamb Kofta with Tahini Sauce, Slow-Cooked Lamb Shawarma with Garlic Yogurt, and Persian Lamb and Eggplant Stew (Khoresht Bademjan). Then, we’ll dive into a selection of flavorful appetizers and side dishes, including Lebanese Lamb Kibbeh with Pine Nuts, Moroccan Lamb Tagine with Apricots and Almonds, and Turkish Lamb Pide with Spiced Minced Filling.
Spiced Lamb Kofta with Tahini Sauce
Elevate your dinner game with these flavorful and aromatic lamb koftas, infused with a blend of warming spices, served with a creamy tahini sauce.
Ingredients:
For the koftas:
– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
For the tahini sauce:
– 1/2 cup tahini paste
– 1/4 cup lemon juice
– 1/4 cup olive oil
– 2 cloves garlic, minced
– Salt to taste
– 2 tablespoons water
– Chopped fresh parsley for garnish (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, breadcrumbs, parsley, garlic, cumin, smoked paprika, salt, and pepper. Mix until just combined.
3. Form into small cylinders and place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. Meanwhile, whisk together tahini paste, lemon juice, olive oil, garlic, and salt in a bowl.
6. With the motor running, slowly add water until smooth.
7. Serve koftas hot with tahini sauce spooned over the top, garnished with parsley if desired.
Cooking Time: 20-25 minutes
Slow-Cooked Lamb Shawarma with Garlic Yogurt
Elevate your shawarma game with this tender, flavorful lamb recipe that’s slow-cooked to perfection and served with a tangy garlic yogurt sauce.
Ingredients:
– 1 pound boneless lamb shoulder or leg, sliced into thin strips
– 2 tablespoons olive oil
– 2 cloves garlic, minced
– 1 tablespoon lemon juice
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika (optional)
– Salt and pepper to taste
– 4 pita breads, warmed
– Garlic yogurt sauce (recipe below)
Slow-Cooked Lamb:
1. In a large Dutch oven or slow cooker, heat the olive oil over medium-high.
2. Add the lamb strips and cook until browned on all sides, about 5 minutes.
3. Add the garlic, lemon juice, cumin, smoked paprika (if using), salt, and pepper. Stir to combine.
4. Cover the pot or slow cooker and cook for 8 hours or overnight.
Garlic Yogurt Sauce:
1. In a bowl, whisk together 1 cup plain yogurt, 2 cloves minced garlic, and 1 tablespoon lemon juice.
2. Refrigerate until ready to serve.
Assemble:
1. Slice the cooked lamb into thin strips.
2. Warm the pita breads by wrapping them in foil and baking at 350°F for 5 minutes.
3. Assemble the shawarma by spreading some garlic yogurt sauce on each pita, then adding a few slices of lamb.
Cooking Time: 8 hours (or overnight)
Persian Lamb and Eggplant Stew (Khoresht Bademjan)
This hearty stew is a staple of Persian cuisine, with tender lamb, flavorful eggplant, and aromatic spices. Serve over steamed basmati rice or crusty bread for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder or shanks, cut into bite-sized pieces
– 2 medium eggplants, sliced into 1-inch thick rounds
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon turmeric
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– Fresh parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large Dutch oven over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes. Remove from pot.
3. Add eggplant and cook until golden, about 5 minutes. Remove from pot.
4. Reduce heat to medium; add onion, garlic, cumin, coriander, turmeric, salt, and pepper. Cook until onion is translucent, about 5 minutes.
5. Add lamb broth and browned lamb back into the pot. Simmer for 30-40 minutes or until lamb is tender.
6. Stir in cooked eggplant and serve hot, garnished with parsley or cilantro.
Cooking Time: 45-60 minutes
Lebanese Lamb Kibbeh with Pine Nuts
This traditional Lebanese dish is a flavorful and aromatic mixture of ground lamb, pine nuts, onions, and spices, wrapped in a crispy phyllo dough. Perfect for special occasions or everyday meals.
Ingredients:
– 1 pound ground lamb
– 1/2 cup finely chopped onion
– 1/4 cup pine nuts
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 1 package phyllo dough (usually found in the freezer section)
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, onion, pine nuts, olive oil, cumin, paprika, salt, and pepper. Mix well.
3. Unroll phyllo dough and cut into 4 equal pieces.
4. Place a tablespoon of the lamb mixture onto each piece, leaving a 1-inch border around the edges.
5. Brush the edges with water and fold the phyllo over the filling to form a triangle or square shape. Press gently to seal.
6. Brush the tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Moroccan Lamb Tagine with Apricots and Almonds
A flavorful and aromatic stew originating from Morocco, this tagine combines the richness of lamb with the sweetness of apricots and crunch of almonds.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1/2 cup sliced almonds
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 2 cups chicken broth
Instructions:
1. Heat the oil in a large clay or ceramic tagine or Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the apricots, almonds, cumin, coriander, cinnamon, and cayenne pepper. Cook for 1 minute.
5. Add the browned lamb back into the pot with the chicken broth and salt. Bring to a boil, then reduce heat to low and simmer, covered, for 2-3 hours or until the meat is tender.
Cooking Time: 2-3 hours
Turkish Lamb Pide with Spiced Minced Filling
A flavorful and aromatic pide filled with tender lamb, onions, and spices, perfect for a cozy dinner or snack.
Ingredients:
– 1 package of pita bread (or Turkish pide dough)
– 500g minced lamb
– 1 medium onion, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and black pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat the oven to 200°C (400°F).
2. In a large pan, heat the olive oil over medium-high heat. Add the minced lamb and cook until browned, breaking it up into small pieces as it cooks.
3. Add the chopped onion, garlic, paprika, cumin, salt, and pepper to the pan and stir well. Cook for an additional 2-3 minutes or until the onions are translucent.
4. Roll out the pita bread to a thickness of about 1/4 inch (6 mm).
5. Spoon the lamb filling onto one half of the pide, leaving a small border around the edges.
6. Fold the other half over the filling to form a triangle and press the edges together to seal.
7. Place the pide on a baking sheet and bake for 15-20 minutes or until golden brown.
Cooking Time: 15-20 minutes
Grilled Lamb Chops with Sumac and Mint
Experience the bold flavors of the Middle East with this simple yet impressive grilled lamb chops recipe, infused with the brightness of sumac and the freshness of mint.
Ingredients:
– 4 lamb chops (about 1 1/2 pounds)
– 2 tablespoons olive oil
– 2 teaspoons ground sumac
– 1 tablespoon chopped fresh mint leaves
– Salt and pepper to taste
Instructions:
1. Preheat grill to medium-high heat.
2. In a small bowl, mix together olive oil, sumac, and mint.
3. Brush the mixture evenly onto both sides of the lamb chops.
4. Season with salt and pepper to taste.
5. Grill lamb chops for 4-5 minutes per side, or until they reach your desired level of doneness.
6. Let rest for a few minutes before serving.
Cooking Time: 12-15 minutes
Armenian Lamb and Bulgur Pilaf (Arish)
A hearty and flavorful pilaf dish from Armenian cuisine, perfect for a warm dinner or special occasion.
Ingredients:
– 1 lb boneless lamb shoulder, cut into small pieces
– 2 cups bulgur wheat
– 4 cups water
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– Salt and pepper to taste
– Fresh parsley or dill for garnish (optional)
Instructions:
1. Rinse the bulgur wheat and soak it in water for at least 30 minutes.
2. In a large pot, heat the oil over medium-high heat. Add the lamb pieces and cook until browned, about 5 minutes.
3. Add the chopped onion and minced garlic to the pot and cook until the onion is translucent.
4. Add the soaked bulgur wheat, cumin, salt, and pepper to the pot. Stir well.
5. Pour in enough water to cover the pilaf by about an inch.
6. Bring the mixture to a boil, then reduce the heat to low and simmer for 20-25 minutes or until the bulgur is tender.
7. Serve hot, garnished with fresh parsley or dill if desired.
Cooking Time: 40-45 minutes
Syrian Lamb Fatteh with Crispy Pita and Yogurt
A classic Syrian dish that combines tender lamb, crispy pita, and creamy yogurt for a satisfying meal.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 medium onions, finely chopped
– 2 cloves of garlic, minced
– 1 teaspoon ground cinnamon
– 1/2 teaspoon ground allspice
– Salt and black pepper, to taste
– 4-6 crispy pita breads (see note)
– 1 cup plain yogurt
– Optional: chopped fresh parsley or mint for garnish
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, cook the lamb over medium-high heat until browned, about 5 minutes.
3. Add onions, garlic, cinnamon, and allspice to the pan; cook until the onions are translucent, about 5 minutes.
4. Season with salt and black pepper to taste.
5. Meanwhile, toast the pita breads by wrapping them in foil and baking for 5-7 minutes or until crispy.
6. Serve the lamb mixture over toasted pita, topped with a dollop of yogurt.
Cooking Time: 30-40 minutes (including toasting the pita)
Egyptian Lamb Fatta with Rice and Garlic Vinegar Sauce
This classic Egyptian dish is a hearty, flavorful meal that combines tender lamb with fluffy rice and a tangy garlic vinegar sauce. A staple in many Egyptian households, this recipe is sure to become a favorite.
Ingredients:
– 1 pound lamb shoulder or shanks, cut into small pieces
– 2 cups cooked white rice
– 2 tablespoons vegetable oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 tablespoons garlic vinegar sauce (see below)
– Fresh parsley, chopped (optional)
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, coriander, salt, and pepper to the skillet. Cook, stirring occasionally, until onion is softened, about 5 minutes.
3. Stir in cooked rice and cook for an additional 2-3 minutes.
4. Serve lamb fatta with garlic vinegar sauce spooned over the top. Garnish with chopped parsley, if desired.
Garlic Vinegar Sauce:
– 1 cup red wine vinegar
– 2 cloves garlic, minced
– Salt, to taste
Combine all ingredients in a small bowl and stir until garlic is well combined. Refrigerate until ready to use.
Cooking Time: 30-40 minutes
Lamb Mansaf with Jordanian Yogurt Sauce
Discover the rich flavors of Middle Eastern cuisine with this hearty lamb dish, served with a tangy and creamy yogurt sauce.
Ingredients:
– 1 pound boneless lamb shoulder or chops
– 2 tablespoons olive oil
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon paprika
– Salt and pepper, to taste
– 1 cup all-purpose flour
– 1 cup beef broth
– 1/4 cup plain yogurt
– 1 tablespoon lemon juice
– Chopped parsley or cilantro, for garnish
Instructions:
1. Heat oil in a large skillet over medium-high heat. Add lamb and cook until browned, about 5 minutes.
2. Add onion, garlic, cumin, paprika, salt, and pepper to the skillet. Cook until onion is translucent, about 3-4 minutes.
3. Sprinkle flour over the mixture; stir to combine. Gradually add broth, whisking continuously. Bring to a boil, then reduce heat to low and simmer for 20-25 minutes or until lamb is tender.
4. In a small bowl, mix together yogurt, lemon juice, salt, and pepper. Serve sauce over the lamb.
Cooking Time: 40-45 minutes
Lamb and Okra Stew (Bamia)
This hearty stew is a staple of Middle Eastern cuisine, perfect for a cold winter’s night. With tender lamb, crunchy okra, and aromatic spices, this Bamia recipe is sure to become a family favorite.
Ingredients:
– 1 pound boneless lamb shoulder or shanks
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 cup okra, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 cup lamb broth or beef broth
– 2 tablespoons olive oil
– 2 teaspoons ground cumin
– 1 teaspoon paprika
– Salt and black pepper, to taste
– Fresh parsley, for garnish
Instructions:
1. Heat the olive oil in a large Dutch oven over medium-high heat.
2. Add the lamb and cook until browned on all sides, about 5 minutes.
3. Add the onions, garlic, okra, cumin, paprika, salt, and black pepper. Cook, stirring occasionally, for 5 minutes.
4. Stir in the diced tomatoes and broth. Bring to a boil, then reduce heat and simmer, covered, for 1 hour or until the lamb is tender.
5. Serve hot, garnished with parsley.
Cooking Time: 1 hour
Lamb Stuffed Grape Leaves (Warak Enab)
A classic Middle Eastern dish, Lamb Stuffed Grape Leaves is a flavorful and aromatic recipe perfect for special occasions.
Ingredients:
– 1 pound ground lamb
– 1/2 cup cooked rice
– 1 onion, finely chopped
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– Salt and black pepper to taste
– 20-25 grape leaves (fresh or jarred)
– Lemon juice and olive oil for serving
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, rice, onion, paprika, cumin, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. Place the stuffed grape leaves seam-side down in a single layer in a baking dish. Cover with foil and bake for 45 minutes.
6. Remove foil and continue baking for an additional 15-20 minutes, or until the leaves are tender and the filling is cooked through.
Cooking Time: 1 hour
Lamb and Chickpea Harira Soup
A hearty and flavorful North African-inspired soup that combines the rich flavors of lamb with the comforting warmth of chickpeas.
Ingredients:
– 1 pound boneless lamb shoulder or ground lamb
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 can (15 ounces) chickpeas, drained and rinsed
– 4 cups vegetable broth
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, brown the lamb in a little oil over medium-high heat, breaking it up into small pieces as it cooks.
2. Add the onions, garlic, cumin, smoked paprika, salt, and pepper to the pot. Cook until the vegetables are softened, about 5 minutes.
3. Stir in the chickpeas and vegetable broth. Bring the mixture to a boil, then reduce the heat and simmer for 20-25 minutes or until the lamb is tender.
4. Taste and adjust the seasoning as needed. Serve hot, garnished with chopped parsley if desired.
Cooking Time: 30-40 minutes
Lamb Maqluba with Spiced Rice and Vegetables
Maqluba is a traditional Middle Eastern dish where rice, meat, and vegetables are cooked together to create a flavorful and aromatic meal. This recipe combines the rich flavors of lamb, spices, and vegetables in a hearty one-pot wonder.
Ingredients:
– 1 pound lamb shoulder or neck, cut into 2-inch pieces
– 1 cup long-grain rice
– 2 cups water
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 red bell pepper, chopped
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper to taste
Instructions:
1. Heat oil in a large Dutch oven or heavy pot over medium-high heat.
2. Add lamb and cook until browned, about 5 minutes.
3. Add onion, garlic, and bell pepper; cook until vegetables are tender, about 5 minutes.
4. Add rice, water, cumin, coriander, salt, and black pepper. Stir to combine.
5. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 30-40 minutes or until rice is cooked and liquid has been absorbed.
6. Serve hot, garnished with chopped fresh parsley.
Cooking Time: 45-50 minutes
Lamb Shank with Pomegranate Molasses Glaze
A sweet and savory twist on traditional lamb shanks, this recipe combines the rich flavor of slow-cooked lamb with the deep, fruity notes of pomegranate molasses.
Ingredients:
– 4 lamb shanks
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup pomegranate molasses
– 1 cup red wine
– 1 tablespoon honey
– Salt and pepper to taste
Instructions:
1. Preheat oven to 300°F (150°C).
2. Heat olive oil in a large Dutch oven over medium-high heat. Brown lamb shanks on all sides, about 5 minutes per side.
3. Remove lamb from pot and set aside. Add chopped onion and cook until softened, about 5 minutes.
4. Add garlic and cook for an additional minute.
5. Add pomegranate molasses, red wine, and honey to the pot. Stir to combine.
6. Return lamb shanks to the pot, cover with a lid, and transfer to preheated oven.
7. Cook for 2-1/2 hours or until lamb is tender and falls apart easily.
Cooking Time: 2-1/2 hours
Lamb and Lentil Mujadara with Crispy Onions
A hearty and flavorful Middle Eastern-inspired dish that combines tender lamb, creamy lentils, and crispy onions.
Ingredients:
– 1 pound ground lamb
– 1 cup brown lentils, rinsed and drained
– 2 medium onions, thinly sliced
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large skillet, cook lamb over medium-high heat, breaking it up with a spoon, until browned, about 5 minutes.
3. Add lentils, garlic, cumin, paprika, salt, and pepper to the skillet. Cook for 1 minute.
4. Add 1 cup water to the skillet and bring to a boil. Reduce heat to low and simmer, covered, for 20-25 minutes or until lentils are tender.
5. Meanwhile, toss onion slices with olive oil and season with salt and pepper. Spread on a baking sheet and roast in the oven for 15-20 minutes or until crispy.
6. Serve lamb and lentil mixture hot, topped with crispy onions.
Cooking Time: 35-40 minutes
Lamb Arayes (Grilled Stuffed Pitas)
A classic Middle Eastern street food, Lamb Arayes are flavorful pita breads filled with spiced lamb and served hot. This recipe is a simple and delicious twist on traditional stuffed pita.
Ingredients:
– 4-6 pita breads
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
– Optional: chopped parsley or cilantro for garnish
Instructions:
1. Preheat grill to medium-high heat.
2. In a large bowl, combine lamb, onion, garlic, cumin, paprika, salt, and pepper. Mix well with your hands until just combined.
3. Split pita breads in half and hollow out the insides to create a shell.
4. Stuff each pita with about 1/4 cup of the lamb mixture.
5. Brush both sides of the pita with olive oil.
6. Place stuffed pita on grill and cook for 2-3 minutes per side, or until pita is crispy and lamb is cooked through.
7. Serve hot and garnish with chopped parsley or cilantro, if desired.
Cooking Time: 8-10 minutes
Lamb and Spinach Fatayer (Savory Hand Pies)
A traditional Middle Eastern delight, these savory hand pies are perfect for a quick snack or appetizer. Filled with tender lamb, nutritious spinach, and aromatic spices, they’re sure to please.
Ingredients:
– 1 pound ground lamb
– 1/2 cup fresh spinach leaves
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– 1 teaspoon cumin
– 1/2 teaspoon paprika
– Salt and pepper, to taste
– 2 cups all-purpose flour
– 1/4 cup warm water
– Vegetable oil, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large bowl, combine lamb, spinach, onion, garlic, olive oil, cumin, paprika, salt, and pepper. Mix well.
3. Roll out the flour on a floured surface to about 1/8 inch thickness.
4. Place 1 tablespoon of the lamb mixture onto one half of the dough, leaving a 1/2 inch border around.
5. Fold the other half of the dough over the filling, forming a triangle or circle shape. Press edges together to seal.
6. Brush tops with vegetable oil and bake for 20-25 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lamb and Freekeh Soup with Herbs
Warm up on a chilly day with this hearty and aromatic soup, featuring tender lamb, nutty freekeh, and a blend of fragrant herbs.
Ingredients:
– 1 pound lamb shoulder or neck, cut into bite-sized pieces
– 2 cups freekeh (roasted green wheat)
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 2 tablespoons olive oil
– 1 teaspoon dried thyme
– 1/2 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley or cilantro, chopped (optional)
Instructions:
1. Heat the olive oil in a large pot over medium-high heat.
2. Add the lamb and cook until browned, about 5 minutes. Remove from pot and set aside.
3. Add the onion and garlic; cook until the onion is translucent, about 5 minutes.
4. Add the freekeh, broth, thyme, and rosemary. Bring to a boil, then reduce heat and simmer for 30 minutes or until the freekeh is tender.
5. Return the lamb to the pot and season with salt and pepper. Simmer for an additional 10-15 minutes or until the lamb is cooked through.
6. Taste and adjust seasoning as needed. Serve hot, garnished with chopped parsley or cilantro if desired.
Cooking Time: 1 hour
Summary
Get ready to tantalize your taste buds with these 20 delectable Middle Eastern lamb recipes, perfect for special occasions. From classic dishes like spiced lamb kofta and slow-cooked shawarma, to flavorful stews and soups, this collection has something for everyone. Discover the rich flavors of Persia, Lebanon, Morocco, Turkey, Armenia, Syria, Egypt, Jordan, and more. Whether you’re looking for a hearty meal or a show-stopping appetizer, these recipes are sure to impress. So go ahead, fire up your oven or grill, and get ready to experience the bold and aromatic flavors of the Middle East!
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