13 Middle Eastern Dinners So Fragrant Your Kitchen Will Smell Like a Spice Market

Cumin, cinnamon, saffron, garlic, lemon and a drizzle of tahini. Just reading those words probably makes you hungry. Middle Eastern dinners are all about generous platters, warm spices and food that is meant to be shared with the people you love. The great news is that most of these recipes use simple ingredients you can find at any grocery store. Ready for a trip from Beirut to Cairo to Tehran without leaving your kitchen? Let us go..

Chicken Shawarma Plates, the Star of Middle Eastern Dinners

Chicken shawarma is street food royalty from Lebanon to Egypt, and you can make a great version at home without a spinning rotisserie. Chicken thighs soak in yogurt, lemon, garlic and warm spices like cumin, paprika, turmeric and cinnamon, then roast until the edges char. Slice it thin and pile it on rice or tuck it into warm pita with garlic sauce. It might become your favorite of all Middle Eastern dinners.

You will need: 2 pounds boneless chicken thighs, 1/2 cup plain yogurt, juice of 1 lemon, 4 garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon turmeric, 1/2 teaspoon cinnamon, 1 teaspoon salt, 2 tablespoons olive oil, pita, rice, tomatoes, cucumbers, garlic sauce.

How to make it: 1. Mix the yogurt, lemon, garlic, spices, salt and oil. 2. Marinate the chicken for at least 2 hours. 3. Spread it on a sheet pan and roast at 425°F for 25 minutes. 4. Broil 3 minutes to char the edges. 5. Rest, then slice thin. 6. Serve with rice or pita, vegetables and garlic sauce.

Crispy Falafel Pita Sandwiches

Falafel might be the most famous meatless meal in the Middle East. These crispy balls are made from soaked, uncooked chickpeas blended with herbs, garlic and cumin, then fried until crunchy outside and bright green inside. Stuff them into a warm pita with tahini sauce, pickles, tomato and cucumber. Here is a tip: never use canned chickpeas, or the falafel will fall apart. Do you like yours crunchy or soft?

You will need: 1 cup dried chickpeas (soaked overnight), 1 small onion, 4 garlic cloves, 1 cup parsley, 1/2 cup cilantro, 2 teaspoons cumin, 1 teaspoon coriander, 1 teaspoon salt, 1/2 teaspoon baking soda, oil for frying, pita, tahini sauce, vegetables.

How to make it: 1. Drain the soaked chickpeas well. 2. Pulse them with the onion, garlic, herbs and spices until finely chopped but not smooth. 3. Stir in the baking soda and chill 30 minutes. 4. Shape into small balls. 5. Fry at 350°F for 3 to 4 minutes until deep golden. 6. Stuff into pita with tahini sauce and vegetables.

Saudi Chicken Kabsa, Middle Eastern Dinners in One Pot

Kabsa is the beloved national dish of Saudi Arabia, and it is a one pot wonder. Chicken simmers with tomatoes, onions and a warm spice blend of cardamom, cinnamon, cloves and dried lime, then long grain rice cooks right in that flavorful broth. It is finished with toasted almonds and raisins, and the whole family eats from one big platter. Would you share your dinner from one plate?

You will need: 3 pounds chicken pieces, 2 cups basmati rice (soaked 20 minutes), 1 onion, 4 garlic cloves, 2 tomatoes (chopped), 2 tablespoons tomato paste, 2 teaspoons kabsa spice or baharat, 1 cinnamon stick, 4 cardamom pods, 1 dried lime, 4 cups water, 1/4 cup toasted almonds, 1/4 cup raisins, oil, salt.

How to make it: 1. Saute the onion and garlic in oil. 2. Brown the chicken with the spices. 3. Add the tomatoes, paste, dried lime and water and simmer 35 minutes. 4. Remove the chicken and roast it at 425°F for 10 minutes. 5. Add the rice to the broth, cover and cook 20 minutes. 6. Serve the rice topped with chicken, almonds and raisins.

Maqluba, the Upside Down Rice Dish Everyone Films

Maqluba means upside down in Arabic, and the big moment is the flip. Layers of fried eggplant, cauliflower, potatoes and chicken go into a pot, then spiced rice and broth on top. When it is done, the pot is flipped onto a platter and lifted to reveal a tall, beautiful cake of rice. Everyone at the table cheers, and the phones always come out. Would you be brave enough to flip it?

You will need: 2 pounds chicken pieces, 1 eggplant, 1 small cauliflower, 2 potatoes, 2 tomatoes, 2 cups basmati rice (soaked), 2 teaspoons baharat or seven spice, 1 teaspoon turmeric, 4 cups chicken broth, oil, salt, toasted pine nuts or almonds.

How to make it: 1. Boil the chicken with the spices for 30 minutes and keep the broth. 2. Slice and fry or roast the eggplant, cauliflower and potatoes. 3. Layer tomato slices, chicken and vegetables in a deep pot. 4. Add the rice, seasoned with spices and salt. 5. Pour in hot broth to cover by 1 inch, cover and cook 30 minutes on low. 6. Rest 10 minutes, flip onto a platter and top with nuts.

Beef Shish Kebabs for Middle Eastern Dinners Inside or Out

Few things beat the smell of beef kebabs on a hot grill. Cubes of sirloin marinate in olive oil, lemon, garlic, onion juice and spices like cumin, paprika and allspice, then cook quickly over high heat so they stay juicy. No grill? A broiler or grill pan works great. Serve them with rice, grilled tomatoes and a big bowl of yogurt sauce. Do you eat kebabs straight off the stick?

You will need: 2 pounds beef sirloin (1 1/2 inch cubes), 1/4 cup olive oil, juice of 1 lemon, 1 grated onion, 4 garlic cloves, 2 teaspoons cumin, 2 teaspoons paprika, 1 teaspoon allspice, 1 teaspoon salt, 1/2 teaspoon pepper, skewers, peppers and onions.

How to make it: 1. Mix the oil, lemon, onion, garlic and spices. 2. Marinate the beef for 4 hours or overnight. 3. Thread onto skewers with peppers and onions. 4. Grill over high heat for 8 to 10 minutes, turning often. 5. Rest 5 minutes. 6. Serve with rice and yogurt sauce.

Lebanese Shish Tawook With Garlic Sauce

Shish tawook is the chicken kebab of Lebanon, and its secret is the yogurt marinade. The yogurt and lemon make the chicken incredibly tender, while tomato paste, paprika and garlic give it a lovely color. Grill until lightly charred and serve with toum, a fluffy white garlic sauce that people swear they could eat with a spoon. Quick poll: how much garlic is too much? A) A little B) A lot C) There is no such thing.

You will need: 2 pounds boneless chicken breast (cubed), 1/2 cup plain yogurt, juice of 1 lemon, 2 tablespoons olive oil, 1 tablespoon tomato paste, 4 garlic cloves, 1 teaspoon paprika, 1/2 teaspoon oregano, salt, skewers, toum or garlic sauce for serving.

How to make it: 1. Whisk the yogurt, lemon, oil, tomato paste, garlic and spices. 2. Coat the chicken and marinate for 4 hours. 3. Thread onto skewers. 4. Grill or broil 10 to 12 minutes, turning a few times. 5. Check that the inside reaches 165°F. 6. Serve with rice, pickles and garlic sauce.

Persian Joojeh Kabab With Saffron Rice

Joojeh kabab is a Persian favorite that is bright yellow from saffron and fragrant from lemon and onion. The chicken gets basted with saffron butter on the grill, so it comes out golden and juicy. It is served with fluffy saffron rice, sometimes topped with sweet and tart barberries, plus grilled tomatoes. If you have never cooked with saffron, this is a lovely way to start, and a tiny pinch goes a long way.

You will need: 2 pounds boneless chicken thighs (cubed), 1 grated onion, juice of 2 lemons, 1/2 cup plain yogurt, 1/2 teaspoon ground saffron bloomed in 3 tablespoons hot water, 2 tablespoons melted butter, salt and pepper, skewers, cooked basmati rice, cherry tomatoes.

How to make it: 1. Mix the onion, lemon, yogurt, half the saffron water, salt and pepper. 2. Marinate the chicken overnight. 3. Thread onto skewers with the tomatoes. 4. Mix the rest of the saffron with the melted butter. 5. Grill 10 to 12 minutes, basting with the saffron butter. 6. Serve over rice.

Tahdig, the Crispy Golden Rice Everyone Fights Over

In Persian homes, the best part of the rice is at the very bottom of the pot. Tahdig is a golden, crunchy layer of rice that forms when you cook it slowly with butter and yogurt. When it is flipped out, it looks like a giant golden cake. It goes perfectly with any stew or kebab and makes Middle Eastern dinners feel like a party. Be honest, would you share the crispy bottom?

You will need: 2 cups basmati rice, 8 cups water, 2 tablespoons salt, 1/2 cup plain yogurt, 1 egg yolk, a pinch of saffron bloomed in 2 tablespoons hot water, 4 tablespoons butter, 2 tablespoons oil.

How to make it: 1. Rinse the rice until the water runs clear. 2. Boil in salted water for 6 minutes and drain. 3. Mix 1 cup of the rice with the yogurt, egg yolk and saffron. 4. Heat the butter and oil in a nonstick pot and press the yogurt rice into the bottom. 5. Mound the rest of the rice on top, cover with a towel wrapped lid and cook 45 minutes on low. 6. Flip onto a plate.

Turkish Lahmacun, Thin and Crispy Middle Eastern Dinners

Lahmacun is often called Turkish pizza, but it has no cheese at all. A paper thin dough is spread with a mix of minced lamb or beef, tomatoes, peppers, onions, parsley and spices, then baked in a very hot oven until crisp at the edges. To eat it, add fresh parsley, onion and lemon, then roll it up. It is light, fast and wonderful for a fun Friday night.

You will need: 1 pound pizza dough, 1/2 pound ground lamb or beef, 1 tomato, 1 small red pepper, 1 small onion, 1/2 cup parsley, 2 garlic cloves, 1 tablespoon tomato paste, 1 teaspoon paprika, 1/2 teaspoon cumin, 1/2 teaspoon chili flakes, salt, lemon wedges.

How to make it: 1. Heat the oven to 500°F with a baking sheet inside. 2. Pulse the vegetables, herbs and garlic in a food processor. 3. Mix with the meat, tomato paste and spices. 4. Roll the dough into very thin rounds. 5. Spread a thin layer of the meat mix right to the edges. 6. Bake 6 to 8 minutes, then top with parsley, onion and lemon.

Egyptian Koshari, the Ultimate Budget Comfort Bowl

Koshari is the everyday hero of Cairo street food. It layers rice, lentils, small pasta and chickpeas, then tops it all with a tangy tomato sauce spiked with vinegar and garlic, and a pile of crispy fried onions. It sounds like a lot, but every spoonful just works. It is also completely plant based and very cheap to make. Have you ever tried mixing rice and pasta in one bowl?

You will need: 1 cup brown lentils, 1 cup rice, 1 cup elbow pasta, 1 can chickpeas, 2 large onions (thinly sliced), oil. Sauce: 1 can (15 ounces) tomato sauce, 4 garlic cloves, 2 tablespoons vinegar, 1 teaspoon cumin, 1/2 teaspoon chili flakes, salt.

How to make it: 1. Fry the onions in oil until dark golden and crispy, then drain. 2. Boil the lentils for 20 minutes until tender. 3. Cook the rice in a little of the onion oil. 4. Boil the pasta and warm the chickpeas. 5. Simmer the sauce ingredients for 15 minutes. 6. Layer rice, lentils, pasta and chickpeas, then top with sauce and onions.

Mujadara, Lentils and Rice With Caramelized Onions

Mujadara proves that a few humble ingredients can taste amazing. Lentils and rice cook together with cumin, and then the real star arrives: a big pile of onions slowly fried until sweet, dark and crispy. It is filling, full of fiber and costs very little to make, so it is one of the best budget Middle Eastern dinners. Serve it warm with a cool cucumber yogurt salad on the side.

You will need: 1 cup brown or green lentils, 1 cup long grain rice, 3 large onions (thinly sliced), 1/2 cup olive oil, 1 1/2 teaspoons cumin, 1 teaspoon salt, 4 cups water, plain yogurt and cucumber for serving.

How to make it: 1. Fry the onions in olive oil over medium heat for 30 to 40 minutes until deep brown and crisp. 2. Remove half for the topping. 3. Boil the lentils in the water for 15 minutes. 4. Add the rice, cumin, salt and the rest of the onions. 5. Cover and simmer 20 minutes until the rice is tender. 6. Top with the crispy onions and serve with yogurt.

Baked Fish With Tahini Sauce, Lebanese Style

Samke harra is a Lebanese way of cooking fish that is spicy, nutty and bright. White fish fillets bake with a creamy tahini lemon sauce, garlic, cilantro and a little chili, then get topped with toasted pine nuts. It is quick, light and full of flavor, and it feels fancy enough for guests. If you enjoy fish like this, our Mediterranean dinner recipes are a perfect next stop.

You will need: 4 white fish fillets such as cod or sea bass, 1/2 cup tahini, juice of 2 lemons, 1/2 cup water, 3 garlic cloves, 1/2 cup chopped cilantro, 1/2 teaspoon chili flakes, 1 teaspoon cumin, 2 tablespoons olive oil, salt, 2 tablespoons toasted pine nuts.

How to make it: 1. Heat the oven to 400°F. 2. Season the fish with salt and cumin and drizzle with oil. 3. Bake for 10 minutes. 4. Whisk the tahini, lemon, water, garlic, cilantro and chili into a smooth sauce. 5. Pour it over the fish and bake 8 more minutes. 6. Top with the pine nuts and serve.

Yemeni Chicken Mandi to Finish Your Middle Eastern Dinners

Mandi comes from Yemen, where it is traditionally cooked in an underground oven, so the chicken picks up a gentle smoky flavor while it roasts over fragrant spiced rice. At home, the oven does a great job, and a pinch of smoked paprika adds that smoky touch. Serve it on a big platter with a spicy tomato salsa. So which recipe will you try first: A) shawarma B) maqluba C) falafel D) mandi?

You will need: 1 whole chicken (cut in half), 2 tablespoons mandi spice or baharat, 1 teaspoon turmeric, 1 teaspoon smoked paprika, 2 tablespoons butter, 2 cups basmati rice, 1 onion, 4 cardamom pods, 2 bay leaves, 1 cinnamon stick, 4 cups chicken broth, salt, toasted almonds.

How to make it: 1. Rub the chicken with the spices, butter and salt. 2. Roast at 400°F for 50 minutes, until the inside reaches 165°F. 3. Meanwhile, saute the onion with the whole spices. 4. Add the rice and broth and cook covered for 20 minutes. 5. Set the chicken on the rice. 6. Top with almonds and serve.