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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!

As the holiday season approaches, many of us are on the lookout for recipes that will add a touch of festive flair to our gatherings. And what’s more seasonal than cranberries? These tart and tangy fruits are the perfect addition to any holiday party or get-together. One classic way to enjoy cranberries is in a jello salad – a sweet and savory treat that’s sure to be a hit with your guests. In this article, we’ll explore 20 delicious and festive cranberry jello salads that are perfect for the holidays.

Cranberry Orange Jello Salad with Walnuts

A refreshing and tangy side dish perfect for the holiday season!

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry orange Jell-O
– 1 cup cold water
– 1/2 cup granulated sugar
– 1/4 cup chopped walnuts
– 1/2 cup heavy cream or half-and-half

Instructions:

1. In a large bowl, dissolve the Jell-O in boiling water.
2. Add the cold water and stir until the Jell-O is fully dissolved.
3. Stir in the sugar until it’s completely dissolved.
4. Chill the mixture in the refrigerator for at least 3 hours or overnight.
5. Just before serving, fold in the heavy cream or half-and-half to give it a creamy texture.
6. Sprinkle the chopped walnuts on top of the salad and serve chilled.

Cooking Time: None! This recipe is all about chilling and setting.

Sparkling Cranberry Jello Salad

Add a pop of color and flavor to your holiday gatherings with this refreshing Sparkling Cranberry Jello Salad! A perfect combination of sweet and tangy, this recipe is sure to be a hit.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry sauce mix
– 1 cup cold water
– 1 cup sparkling water
– 1 cup crushed ice
– 1/2 cup chopped fresh mint leaves
– 1/4 cup granulated sugar

Instructions:

1. In a large bowl, dissolve the cranberry sauce mix in boiling water.
2. Add cold water and stir until the mixture is clear.
3. Chill for at least 3 hours or overnight.
4. Just before serving, stir in sparkling water and crushed ice.
5. Garnish with chopped fresh mint leaves and sprinkle with granulated sugar.

Cooking Time: 3 hours (or overnight chilling)

Creamy Cranberry Jello Salad

A refreshing and tangy side dish perfect for the holidays or any gathering.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry gelatin
– 1 cup cold water
– 1 cup heavy cream
– 1/2 cup granulated sugar
– 1 cup whole cranberries, fresh or frozen
– 1 tablespoon orange zest
– Salt to taste

Instructions:

1. In a small bowl, sprinkle the gelatin over the boiling water and stir until dissolved.
2. Add the cold water and stir until combined.
3. In a large bowl, combine the cream, sugar, and cranberries. Stir until the sugar is dissolved.
4. Pour the gelatin mixture into the bowl with the cream mixture and stir until well combined.
5. Fold in the orange zest.
6. Refrigerate for at least 3 hours or overnight until set.

Cooking Time: None! This salad sets in the refrigerator.

Layered Cranberry Jello Salad

A sweet and tangy holiday treat that’s perfect for parties or family gatherings.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1 cup cold water
– 1 cup heavy cream, whipped
– 1/2 cup chopped fresh parsley
– 1/4 cup granulated sugar
– 1/4 teaspoon salt

Instructions:

1. In a small bowl, dissolve the cranberry jello in boiling water.
2. Add the cold water and stir until the jello is fully dissolved.
3. Pour the mixture into a 9×13-inch dish or a decorative mold.
4. Refrigerate for at least 3 hours or overnight to allow the jello to set.
5. Just before serving, top the jello with whipped cream, chopped parsley, sugar, and salt.

Cooking Time: None! This recipe is refrigeration-only.

Cranberry Pineapple Jello Salad

A refreshing and tangy side dish perfect for holiday gatherings or potlucks.

Ingredients:

– 1 package (0.25 oz) cranberry jello
– 1 cup boiling water
– 1 cup cold pineapple juice
– 1 cup diced fresh pineapple
– 1/2 cup chopped pecans (optional)
– Whipped cream or whipped topping (optional)

Instructions:

1. In a large bowl, dissolve the cranberry jello in the boiling water.
2. Add the cold pineapple juice and stir until dissolved.
3. Refrigerate for at least 3 hours or until chilled.
4. Just before serving, fold in the diced pineapple and chopped pecans (if using).
5. Top with whipped cream or whipped topping (if desired).

Cooking Time: None! This salad is a no-bake, easy-to-make treat.

Cranberry Apple Jello Salad

A refreshing twist on a classic jello salad, this Cranberry Apple Jello Salad combines the tartness of cranberries with the sweetness of apples. Perfect for holiday gatherings or potlucks.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry sauce
– 1 envelope (0.25 oz) apple flavor jello
– 1 cup cold water
– 1/2 cup diced apples (about 1 medium)
– 1/4 cup chopped walnuts (optional)

Instructions:

1. In a large bowl, dissolve the cranberry sauce in the boiling water.
2. Add the apple flavor jello and stir until completely dissolved.
3. Add the cold water and stir until well combined.
4. Stir in the diced apples and chopped walnuts (if using).
5. Pour into a 9×13-inch dish or individual cups.
6. Refrigerate for at least 3 hours or until set.

Cooking Time: None! This is a no-cook recipe.

Cranberry Lime Jello Salad

Add a refreshing twist to your holiday gatherings with this sweet and tangy Cranberry Lime Jello Salad. Perfect for potlucks, parties, or as a light dessert.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1 cup cold cranberry sauce
– 1/2 cup freshly squeezed lime juice
– 1/4 cup sugar
– 1 cup heavy cream, whipped until stiff peaks form
– Fresh cranberries and lime wedges for garnish (optional)

Instructions:

1. In a large bowl, dissolve the jello in boiling water.
2. Add the cold cranberry sauce and stir until well combined.
3. Stir in the lime juice and sugar until dissolved.
4. Chill the mixture in the refrigerator until set, about 3-4 hours.
5. Just before serving, fold in the whipped cream to create a light and airy texture.
6. Garnish with fresh cranberries and lime wedges, if desired.

Cooking Time: None! This recipe is a no-bake treat.

Cranberry Raspberry Jello Salad

This refreshing salad is perfect for any occasion, whether it’s a holiday gathering or a summer potluck. With its sweet and tangy flavors, you’ll be hooked from the first bite!

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) cranberry-raspberry jello
– 1 cup cold water
– 1 cup heavy cream
– 1/2 cup chopped fresh raspberries
– 1/4 cup granulated sugar
– 1/4 teaspoon salt

Instructions:

1. In a large bowl, dissolve the jello in boiling water.
2. Add the cold water and stir until the jello is fully dissolved.
3. Refrigerate for at least 30 minutes or until the mixture has thickened slightly.
4. Just before serving, whip the heavy cream until stiff peaks form.
5. Fold the whipped cream into the jello mixture until well combined.
6. Stir in the chopped raspberries and sugar.
7. Sprinkle with salt to balance the sweetness.

Cooking Time: 30 minutes (plus chilling time)

Cranberry Pomegranate Jello Salad

Brighten up your holiday gatherings with this refreshing and flavorful Cranberry Pomegranate Jello Salad. A sweet and tangy combination of cranberries, pomegranate juice, and jello, perfect for a light and easy side dish or dessert.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1 cup cranberry sauce
– 1/2 cup pomegranate juice
– 1 cup cold water
– 1 cup heavy cream, whipped
– Fresh pomegranate seeds and chopped pecans for garnish (optional)

Instructions:

1. In a large bowl, dissolve the jello in boiling water.
2. Add cranberry sauce and pomegranate juice; stir until well combined.
3. Refrigerate until set, about 3-4 hours.
4. Just before serving, fold in whipped heavy cream.
5. Garnish with fresh pomegranate seeds and chopped pecans, if desired.

Cooking Time: None! This salad is a refrigerated-only dish, no cooking required.

Enjoy your Cranberry Pomegranate Jello Salad!

Cranberry Cream Cheese Jello Salad

A refreshing and tangy twist on traditional jello salads, this cranberry cream cheese version is perfect for holiday gatherings or special occasions.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry flavor Jell-O
– 1 cup cold water
– 8 ounces cream cheese, softened
– 1/2 cup granulated sugar
– 1 cup heavy cream
– 1/4 teaspoon salt
– 1/2 cup chopped fresh cranberries (optional)

Instructions:

1. In a large bowl, dissolve the Jell-O in boiling water.
2. Add cold water and stir until completely dissolved.
3. In a separate bowl, beat the softened cream cheese with sugar until smooth.
4. Fold in heavy cream and salt until well combined.
5. Pour the jello mixture into a 9×13 inch baking dish.
6. Top with the cream cheese mixture and spread evenly.
7. Refrigerate for at least 3 hours or overnight to set.
8. Garnish with chopped cranberries, if desired.

Cooking Time: None required! This salad sets in the refrigerator.

Cranberry Pecan Jello Salad

A classic Southern side dish that combines the sweetness of cranberries with the crunch of pecans, perfect for your next holiday gathering.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1 cup cold water
– 1/2 cup heavy cream
– 1/4 cup granulated sugar
– 1/4 cup chopped pecans
– 1/4 teaspoon salt

Instructions:

1. In a large bowl, dissolve the cranberry jello in the boiling water.
2. Add the cold water and stir until the jello is fully dissolved.
3. Stir in the heavy cream, sugar, and salt until well combined.
4. Fold in the chopped pecans.
5. Pour the mixture into a 9×13-inch serving dish or individual cups.
6. Refrigerate for at least 3 hours or overnight until set.

Cooking Time: None! This salad is a no-bake treat.

Cranberry Coconut Jello Salad

A sweet and tangy twist on traditional jello salads, this Cranberry Coconut Jello Salad combines the flavors of fresh cranberries and toasted coconut with a hint of citrus. Perfect for holiday gatherings or potlucks.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry gelatin
– 2 cups cold water
– 1 cup granulated sugar
– 1 cup fresh or frozen cranberries, rinsed and drained
– 1/2 cup shredded coconut, toasted
– 1 tablespoon freshly squeezed orange juice
– Salt to taste

Instructions:

1. In a small bowl, dissolve the gelatin in the boiling water.
2. Add the sugar and stir until dissolved.
3. Add the cranberries and let them sit for about 10 minutes, allowing them to rehydrate.
4. Stir in the toasted coconut, orange juice, and salt.
5. Pour the mixture into a 9×13-inch dish or individual serving cups.
6. Refrigerate until set, at least 3 hours or overnight.

Cooking Time: None! Let it chill out in the fridge instead

Cranberry Mandarin Jello Salad

Cranberry Mandarin Jello Salad Recipe

A refreshing and tangy side dish perfect for the holidays or any gathering.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry Jello
– 1 cup cold water
– 1/2 cup mandarin oranges, drained and diced
– 1/4 cup chopped pecans
– 1 tablespoon granulated sugar
– 1 teaspoon vanilla extract

Instructions:

1. In a small bowl, dissolve the cranberry Jello in the boiling water.
2. Add the cold water to the Jello mixture and stir until fully dissolved.
3. Stir in the mandarin oranges, pecans, sugar, and vanilla extract.
4. Pour the mixture into a 9×13 inch dish or a mold of your choice.
5. Refrigerate for at least 3 hours or overnight until set.

Cooking Time: None required. Chill time is 3-24 hours.

Cranberry Mint Jello Salad

A refreshing twist on traditional jello salads, this Cranberry Mint Jello Salad is perfect for potlucks and holiday gatherings.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry sauce jello
– 1 cup cold water
– 1/2 cup granulated sugar
– 1/4 cup crushed fresh mint leaves
– 1 cup heavy cream, whipped until stiff peaks form
– 1 cup diced red apple (such as Gala or Fuji)
– Salt to taste

Instructions:

1. In a large bowl, dissolve the cranberry sauce jello in boiling water.
2. Add cold water and stir until gelatinous.
3. Refrigerate for at least 3 hours or overnight until set.
4. Just before serving, fold in whipped cream and crushed mint leaves.
5. Arrange diced apple on top of the salad.

Cooking Time: 3 hours (or overnight)

Cranberry Ginger Jello Salad

Cranberry Ginger Jello Salad Recipe

Summary: A refreshing and tangy jello salad that combines the sweetness of cranberries with the spiciness of ginger, perfect for a light and easy dessert or snack.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1/4 cup granulated sugar
– 1/2 cup cold water
– 1/4 cup freshly squeezed ginger juice (about 2-3 inches of fresh ginger)
– 1 cup heavy cream, whipped
– Chopped pecans or walnuts for garnish (optional)

Instructions:

1. In a small bowl, dissolve the cranberry jello in the boiling water.
2. Add the sugar and stir until dissolved.
3. Add the cold water and whisk until smooth.
4. Stir in the ginger juice.
5. Pour the mixture into a 9×13-inch pan or individual serving cups.
6. Refrigerate for at least 3 hours or overnight until set.
7. Just before serving, top with whipped heavy cream and garnish with chopped nuts if desired.

Cooking Time: 3 hours (or overnight)

Cranberry Vanilla Jello Salad

A refreshing and tangy twist on traditional jello salads, this Cranberry Vanilla recipe is perfect for holiday gatherings or potlucks.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry Jell-O
– 1 envelope (0.25 oz) vanilla flavored gelatin
– 1 cup cold water
– 1 cup heavy cream, whipped
– 1/2 cup granulated sugar
– 1/4 cup chopped pecans or walnuts (optional)

Instructions:

1. In a small bowl, dissolve cranberry Jell-O in boiling water.
2. Add vanilla gelatin and stir until dissolved.
3. Add cold water and stir well.
4. Pour mixture into a 9×13 inch dish or mold.
5. Refrigerate for 3-4 hours or overnight until set.
6. Just before serving, top with whipped cream and sprinkle with chopped nuts (if using).

Cooking Time: 3-4 hours or overnight

Cranberry Almond Jello Salad

This refreshing salad combines the sweetness of cranberries with the crunch of almonds, perfect for a light and flavorful side dish or dessert.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1 cup cold water
– 1/2 cup granulated sugar
– 1/4 cup sliced almonds
– 1/4 cup fresh or frozen cranberries, chopped

Instructions:

1. In a small bowl, dissolve the jello in the boiling water.
2. Add the cold water and stir until the jello is fully dissolved.
3. Stir in the sugar until it’s fully dissolved.
4. Refrigerate for 30 minutes to allow the mixture to set.
5. Just before serving, fold in the chopped cranberries and sliced almonds.

Cooking Time: 30 minutes (plus chilling time)

Cranberry Blueberry Jello Salad

A sweet and tangy dessert salad that combines the flavors of cranberries, blueberries, and orange zest.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry jello
– 1 envelope (0.25 oz) unsweetened blueberry jello
– 1 cup cold water
– 1 cup heavy cream, whipped until stiff peaks form
– 1 cup fresh or frozen blueberries
– 1/2 cup chopped pecans (optional)
– Orange zest, for garnish

Instructions:

1. In a small bowl, dissolve the cranberry jello in the boiling water.
2. Add the cold water and stir until dissolved.
3. Pour into a 9×13-inch dish or a large bowl.
4. Refrigerate until set, about 3 hours.
5. Just before serving, whip the heavy cream until stiff peaks form.
6. Spoon the whipped cream over the jello mixture.
7. Top with blueberries and chopped pecans (if using).
8. Garnish with orange zest.

Cooking Time: None! This dessert salad is a no-bake recipe.

Cranberry Honey Jello Salad

A refreshing and tangy twist on traditional jello salads, this recipe combines the sweetness of honey with the tartness of cranberries for a delightful side dish.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened lemon-flavored gelatin
– 1 cup cold water
– 1 cup cranberry sauce
– 1/2 cup honey
– 1/4 cup chopped pecans or walnuts (optional)
– Salt to taste

Instructions:

1. In a small bowl, sprinkle the gelatin over the boiling water and stir until dissolved.
2. Add the cold water and stir to combine.
3. Stir in the cranberry sauce and honey until well combined.
4. Pour the mixture into a 9×13-inch dish or individual serving cups.
5. Refrigerate for at least 3 hours or until set.
6. Just before serving, sprinkle with chopped nuts if desired.

Cooking Time: None, as this is a refrigerated salad

Cranberry Cinnamon Jello Salad

Brighten up your holiday gatherings with this sweet and tangy Cranberry Cinnamon Jello Salad, perfect for a side dish or dessert.

Ingredients:

– 1 cup boiling water
– 1 envelope (0.25 oz) unsweetened cranberry sauce-flavored Jell-O
– 1 cup cold water
– 1/2 cup granulated sugar
– 1/4 teaspoon ground cinnamon
– 1/2 cup heavy cream, whipped
– Fresh or frozen cranberries, for garnish

Instructions:

1. In a small bowl, dissolve the Jell-O in the boiling water.
2. Add the cold water and stir until the mixture is clear.
3. Stir in the sugar and cinnamon until dissolved.
4. Pour the mixture into a 9×13-inch dish or mold.
5. Refrigerate for at least 3 hours or overnight until set.
6. Top with whipped cream and garnish with fresh or frozen cranberries.

Cooking Time: 3 hours (or overnight)

Summary

Get ready to impress your guests with these 20 delicious and festive cranberry jello salads! From classic combinations like Cranberry Orange Jello Salad with Walnuts to unique twists like Sparkling Cranberry Jello Salad, there’s a recipe for every taste. Try Creamy Cranberry Jello Salad or Layered Cranberry Jello Salad for a show-stopping centerpiece. Add some extra flavor with cranberry and pineapple, apple, lime, raspberry, pomegranate, or coconut – the possibilities are endless! These refreshing desserts are perfect for holidays, parties, and gatherings all year round.