Summer is the perfect time to indulge in the vibrant flavors of Middle Eastern cuisine. I’m excited to share five of my favorite recipes that bring a taste of the season to my kitchen!
Tabbouleh
Prep & Cook Time
Prep time: 30 minutes | Cook time: 0 minutes
Ingredients
- 1 cup bulgur wheat
- 1 ½ cups boiling water
- 1 cup finely chopped parsley
- ½ cup finely chopped mint
- 1 medium tomato, diced
- 1 cucumber, diced
- ¼ cup olive oil
- ¼ cup lemon juice
- Salt and pepper to taste
Instructions
- In a bowl, soak the bulgur wheat in boiling water for about 20 minutes until tender.
- Once the bulgur is ready, fluff it with a fork and let it cool.
- Add the parsley, mint, tomato, and cucumber to the bulgur.
- Drizzle with olive oil and lemon juice, then mix well.
- Season with salt and pepper to taste. Serve chilled.
Servings
Serves 4-6.
Nutrition Info
Approx. 150 calories per serving.
Shakshuka
Prep & Cook Time
Prep time: 10 minutes | Cook time: 20 minutes
Ingredients
- 2 tbsp olive oil
- 1 onion, chopped
- 1 bell pepper, chopped
- 3 cloves garlic, minced
- 1 can (14 oz) diced tomatoes
- 1 tsp paprika
- 1 tsp cumin
- 4-6 eggs
- Salt and pepper to taste
- Fresh cilantro or parsley for garnish
Instructions
- Heat olive oil in a skillet over medium heat. Add onion and bell pepper, cooking until soft.
- Stir in garlic, followed by the diced tomatoes, paprika, and cumin. Simmer for 10 minutes.
- Make wells in the sauce and crack eggs into each well.
- Cover and cook until the eggs are just set.
- Season with salt and pepper, then garnish with cilantro or parsley before serving.
Servings
Serves 2-4.
Nutrition Info
Approx. 250 calories per serving.
Falafel
Prep & Cook Time
Prep time: 15 minutes | Cook time: 5 minutes (per batch)
Ingredients
- 1 cup dried chickpeas (soaked overnight)
- 1 small onion, chopped
- 2 cloves garlic, minced
- 1 cup fresh parsley
- 1 tsp cumin
- 1 tsp coriander
- Salt and pepper to taste
- Oil for frying
Instructions
- In a food processor, combine soaked chickpeas, onion, garlic, parsley, cumin, coriander, salt, and pepper. Process until a coarse mixture forms.
- Form small balls or patties from the mixture.
- Heat oil in a frying pan over medium heat and fry the falafel until golden brown on all sides, about 5 minutes.
- Drain on paper towels and serve with tahini sauce or in pita.
Servings
Serves 4-6.
Nutrition Info
Approx. 200 calories per serving (2-3 falafel).
Grilled Halloumi Salad
Prep & Cook Time
Prep time: 10 minutes | Cook time: 10 minutes
Ingredients
- 8 oz halloumi cheese, sliced
- 2 cups mixed salad greens
- 1 cup cherry tomatoes, halved
- ½ cucumber, sliced
- ¼ cup olive oil
- 2 tbsp balsamic vinegar
- Salt and pepper to taste
Instructions
- Preheat the grill or grill pan to medium-high heat.
- Grill the halloumi slices for about 2-3 minutes on each side until golden.
- In a large bowl, combine salad greens, tomatoes, and cucumber.
- Drizzle with olive oil and balsamic vinegar, and toss gently.
- Top the salad with grilled halloumi and season with salt and pepper.
Servings
Serves 2-4.
Nutrition Info
Approx. 300 calories per serving.
Baba Ganoush
Prep & Cook Time
Prep time: 10 minutes | Cook time: 30 minutes
Ingredients
- 1 large eggplant
- 2 tbsp tahini
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 2 tbsp lemon juice
- Salt to taste
- Pomegranate seeds and parsley for garnish
Instructions
- Preheat your oven to 400°F (200°C). Prick the eggplant with a fork and roast for 30 minutes until soft.
- Once cooled, scoop out the flesh and place it in a food processor.
- Add tahini, olive oil, garlic, lemon juice, and salt. Blend until smooth.
- Serve garnished with pomegranate seeds and parsley.
Servings
Serves 4-6.
Nutrition Info
Approx. 120 calories per serving.
Final Thoughts
These Middle Eastern recipes not only celebrate the flavors of summer but also bring a refreshing twist to my dining table. I can’t wait for you to try them—they’re sure to become your seasonal favorites!