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Lahmacun Turkish Pizza

Submitted by: lysis

A flavorful sauce of ground lamb, herbs, tomatoes, and bell peppers top this Turkish flatbread.

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No Fail Bean Pie

Submitted by: Jolli

Living In: College Park, Georgia, USA

A sweet and rich custard-like pie flavored with cinnamon and nutmeg could remind you of a pumpkin pie -- but this traditional Ramadan favorite treat is made with canned beans.

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Kebab Massalam

Submitted by: 77rezride

Ground lamb is mixed with turmeric, green chili peppers, and coriander seeds, then formed into meatballs, and skewered with red bell pepper in these tasty meat sticks.

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Cardamom Rose Meringues

Submitted by: chikalin

Home Town: Englewood, New Jersey, USA

Living In: Greensboro, North Carolina, USA

Crisp light meringue cookies, made without flour, have the exotic flavors of roses and cardamom.

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Almond Dukkah

Provided by: Almond Board Of California

A spicy, crumbly seasoning mix made from sesame seeds, coriander, cumin, and almonds makes a tasty flavoring for pita bread. Dip the bread in olive oil, then into the almond dukkah to serve.

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Hummus from Scratch

Submitted by: RCROYER

Garbanzo beans and soybeans are cooked until tender in a pressure cooker, then mixed with tahini and other flavors. Stovetop cooking instructions are included as well.

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Badam (Almond) Sherbet

Submitted by: NP

Living In: London, Greater London, England, U.K.

An Indian-style sherbet is a milk-based drink that can be served frosty cold or even warm. This one blends milk, cream, almonds, and rosewater for an exotic but refreshing sweet drink.

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Lentils and Rice with Fried Onions (Mujadarrah)

Provided by: Melissa Mueller

Fried onions are mixed with rice and lentils, and topped with yogurt or sour cream. So simple, and so delicious!

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Baba Ghanoush

Provided by: Winky

This classic, pungent Middle Eastern spread is best when refrigerated for three hours prior to serving.

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Beef Samosas

Submitted by: sassyangelkiwi Donna-Maree Aus

Home Town: Whangarei, Northland, New Zealand

Beef and potatoes are the main ingredients folded inside these wonderful deep fried samosas. Chicken livers may be substituted for beef, if you choose. My friend from Bangladesh gave me this savory, spicy recipe. You just can't buy better in the shops.

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Harira

Provided by: Usman

This Moroccan soup has lamb, lentils, chickpeas, noodles, egg and more and is spiced with cinnamon, ginger, cayenne and turmeric.

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Kofta Kebabs

Submitted by: SRKELZ

Home Town: Cashmere, Washington, USA

Living In: Tempe, Arizona, USA

These lamb kebabs have 6 different kinds of spices; the first time I smelled them I knew immediately that I had to find the recipe. The most affordable way to purchase the spices is in bulk at either a health food store or an Asian or Middle-Eastern market. They are very good!

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Chicken Biryani

Provided by: Nazia

For a traditional Pakistani/Indian dish, simmer tender morsels of chicken in a creamy, spicy blend of onion, garlic, ginger, turmeric, cumin, tomatoes, yogurt, mint, cardamom and cinnamon. Finish by steaming with fragrant saffron rice and potatoes.

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Syrian Bread

Provided by: Sue Litster

Mix the dough in your bread machine and bake in the oven. A versatile Middle Eastern style flat bread that you can serve with lunch or dinner.

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Fava Bean Breakfast Spread

Provided by: Beverly Estes

A deliciously seasoned fava bean, onion, and tomato dip recipe! Traditionally served with pita bread for breakfast in Egypt.

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Tabbouleh I

Provided by: jen

The combination of nutty cracked wheat or bulgur mixed with wonderfully ripe tomatoes, cucumbers, and green onions, and lots of fresh mint and parsley is sensational. A bit of olive oil and lemon juice finish it off beautifully.

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Cucumber and Tomato Salad

Provided by: Tigrgrrl

A refreshing, light salad for any hot, humid summer day! A great main dish for vegetarians, as well. The basil may be substituted with fresh parsley or mint. Be sure to make this salad just before serving.

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Pakistani Spicy Chickpeas

Provided by: Komal

Tender cooked chickpeas are simmered lightly with tomatoes, lemon juice and onions in a spicy blend of toasted cumin seeds, chili powder and lemon pepper. Served warm, this makes a deliciously fragrant appetizer.

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Ash-e-jow (Iranian/Persian Barley Soup)

Submitted by: Autumn Leaves

Living In: Toronto, Ontario, Canada

I've seen a lot of recipes for this soup; however, my mother-in-law adds tomato paste for a bit of a different flavour and she doesn't add any lentils or beans. It's thick, filling, and delicious, and you could make it vegetarian by using vegetable stock.

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Ashley's African Peanut Soup

Submitted by: Ashley Breanne

Living In: Olympia, Washington, USA

The way the ingredients go together gives this African-inspired chicken, sweet potato, and peanut soup its unique flavor. The slow-cooker soup uses pantry basics, like peanut butter, canned tomatoes, and spices, and spins them in a deliciously different way.

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