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Budget-Friendly Middle Eastern Recipes That Are Sure to Please



Here are some tasty Middle Eastern recipes that are also budget-friendly:

  • Hummus: 


  • This classic dip is made from chickpeas, tahini, lemon juice, and garlic. It's incredibly versatile and can be served with pita bread, vegetables, or used as a spread in sandwiches or wraps.Here is an elaborate hummus recipe:

    Ingredients:

    • 1 (15-ounce) can chickpeas, drained and rinsed
    • 1/4 cup tahini
    • 3 tablespoons lemon juice
    • 2 garlic cloves, minced
    • 1/2 teaspoon salt
    • 1/4 teaspoon ground cumin
    • 1/4 teaspoon black pepper
    • 1/4 cup extra-virgin olive oil
    • Paprika, for garnish (optional)
    • Sumac, for garnish (optional)

    Instructions:

    1. In a food processor, combine the chickpeas, tahini, lemon juice, garlic, salt, cumin, and pepper. Process until smooth and creamy.
    2. With the food processor running, slowly drizzle in the olive oil until the hummus reaches your desired consistency.
    3. Transfer the hummus to a serving bowl and garnish with paprika and sumac, if desired.
    4. Serve with pita bread, vegetables, or crackers.

    Here are some tips for making the best hummus:

    • Use high-quality tahini. Tahini is made from sesame seeds, and the quality of the tahini will make a big difference in the taste of your hummus. Look for tahini that is made from hulled sesame seeds and has a smooth, creamy texture.
    • Peel the chickpeas. Peeling the chickpeas will give your hummus a smoother texture. To peel the chickpeas, simply rinse them under cold water and rub them between your fingers. The skins will come right off.
    • Add water or lemon juice as needed. If your hummus is too thick, add a tablespoon or two of water or lemon juice to thin it out.
    • Garnish with your favorite toppings. Hummus is traditionally served with pita bread, vegetables, or crackers. You can also garnish your hummus with paprika, sumac, olive oil, or your favorite herbs.

  • Falafel:


  • These deep-fried balls of ground chickpeas and fava beans are a popular street food in the Middle East. They're full of flavor and can be served in a pita bread with hummus, tahini, and vegetables, or as part of a salad.
  • 1 teaspoon ground cumin
  • 1 teaspoon ground coriander
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon baking powder
  • Oil for frying

    • Instructions:

    1. Drain and rinse the soaked chickpeas.
    2. In a food processor, combine the chickpeas, onion, parsley, cilantro, garlic, cumin, coriander, salt, pepper, and baking powder. Pulse until the mixture is coarse and crumbly..
    3. Soaking the chickpeas overnight will help them to soften and make them easier to digest.
    4. If you don't have time to soak the chickpeas overnight, you can quick-soak them by bringing them to a boil in water for 5 minutes, then removing them from the heat and letting them sit in the hot water for an hour.
    5. You can add other ingredients to your falafel mixture, such as chopped spinach, grated carrots, or roasted red peppers.
    6. If you are frying the falafel patties in a large batch, you can lower the heat to medium-low to prevent them from browning too quickly.
    7. Serve the falafel with your favorite toppings, such as hummus, tahini, vegetables, or pita bread.

  • Tabbouleh:


  • This refreshing salad is made with bulgur wheat, tomatoes, cucumbers, parsley, mint, and lemon juice. It's light and healthy, and it's a great way to use up leftover vegetables.Instructions:
    1. Rinse the bulgur wheat in a fine-mesh strainer until the water runs clear.
    2. In a medium bowl, combine the bulgur wheat and water. Let stand for 30 minutes, or until the bulgur wheat has absorbed all of the water.
    3. Drain off any excess water from the bulgur wheat.
    4. Add the parsley, mint, cucumber, tomato, olive oil, lemon juice, salt, and pepper to the bulgur wheat.
    5. Stir to combine.
    6. Serve immediately, or chill for later.

    Here are some tips for making the best tabbouleh:

    • Use fine bulgur wheat. Fine bulgur wheat will give you a light and fluffy tabbouleh.
    • Don't overcook the bulgur wheat. Overcooked bulgur wheat will be mushy and unpleasant.
    • Use fresh herbs. Fresh herbs will give your tabbouleh a bright and flavorful taste.
    • Use ripe tomatoes. Ripe tomatoes will add sweetness and acidity to your tabbouleh.
    • Don't over-mix the tabbouleh. Over-mixing will break down the herbs and make your tabbouleh mushy.
    • Serve immediately, or chill for later. Tabbouleh is best served chilled, but it can also be served immediately.

  • Shakshuka:

  • Kibbeh:


  •  These fried pastries are made with ground lamb or beef, bulgur wheat, onions, and spices. They're a popular appetizer or snack in the Middle East.Ingredients:
    • 1 cup fine bulgur wheat
    • 1 cup water
    • 1 large onion, quartered
    • 1 pound ground beef or lamb
    • 1 teaspoon ground allspice
    • 1/2 teaspoon ground cinnamon
    • 1/2 teaspoon salt
    • 1/4 teaspoon black pepper
    • Vegetable oil, for frying

    Instructions:

    1. In a medium bowl, combine the bulgur wheat and water. Let stand for 30 minutes, or until the bulgur wheat has absorbed all of the water.
    2. Drain off any excess water from the bulgur wheat.
    3. In a food processor, combine the onion, ground beef or lamb, allspice, cinnamon, salt, and pepper. Pulse until the mixture is well combined.
      Food processor with onion, ground beef or lamb, spicesOpens in a new windowFeel Good Foodie
    4. Add the bulgur wheat to the meat mixture and pulse until just combined. Do not overmix, or the kibbeh will become tough.
    5. Shape the kibbeh mixture into small patties or balls.
      Kibbeh shaped into patties or ballsOpens in a new windowThe Spruce Eats
    6. Heat the vegetable oil in a frying pan over medium heat.
    7. Fry the kibbeh in batches until golden brown and cooked through, about 3-4 minutes per side.
    8. Drain the kibbeh on paper towels and serve hot.

    Tips:

    • For a smoother kibbeh, you can grind the bulgur wheat in a food processor before adding it to the meat mixture.
    • If you are not comfortable frying the kibbeh, you can bake it in a preheated oven at 350 degrees Fahrenheit for about 20 minutes, or until cooked through.
    • Kibbeh can be served as an appetizer, snack, or main course. It is often served with hummus, tahini, or yogurt sauce.

  • Lamb Kofta:


  • These grilled meatballs are made with ground lamb, onions, parsley, mint, and spices. They're a popular main dish in the Middle East and can be served with rice, vegetables, or pita bread.Ingredients:

    Instructions:

    1. In a large bowl, combine the ground lamb, grated onion, breadcrumbs, parsley, mint, cumin, coriander, salt, and pepper. Mix well to combine.
      Ground lamb combined with other ingredientsOpens in a new windowPlatings + Pairings
    2. Form the kofta mixture into small patties or meatballs.
      Kofta mixture formed into pattiesOpens in a new windowGimme Delicious
    3. Heat the vegetable oil in a grill pan or frying pan over medium heat.
    4. Grill or pan-fry the koftas in batches until cooked through, about 3-4 minutes per side.
    5. Serve hot with your favorite sides.

    Tips:

    • You can add other ingredients to your kofta mixture, such as chopped pine nuts, grated carrots, or chopped zucchini.
    • If you are grilling the koftas, make sure to brush them with oil before grilling to prevent them from sticking.
    • If you are pan-frying the koftas, cook them over medium heat to prevent them from burning.
    • Koftas can be served as an appetizer, main course, or snack. They are often served with hummus, pita bread, or rice.

  • Chicken Shawarma:


  • This popular dish is made with marinated chicken that is grilled on a spit. It's often served in pita bread with hummus, tahini, and vegetables.Ingredients:

    Instructions:

    1. In a large bowl, combine the chicken, olive oil, lemon juice, garlic, cumin, coriander, salt, pepper, and cayenne pepper (if using). Mix well to coat the chicken in the marinade.
      Chicken combined with marinadeOpens in a new windowMom On Timeout
    2. Cover the bowl and refrigerate for at least 30 minutes, or up to overnight.
    3. Preheat the oven to 400 degrees Fahrenheit.
    4. Spread the onion and tomato on a baking sheet.
    5. Arrange the chicken pieces on top of the onion and tomato.
    6. Bake for 25-30 minutes, or until the chicken is cooked through and the vegetables are tender.
    7. Serve hot in pita bread with your favorite toppings.

    Tips:

    • You can also grill the chicken shawarma. To do this, preheat your grill to medium heat. Grill the chicken pieces for 5-7 minutes per side, or until cooked through.
    • If you don't have time to marinate the chicken, you can still make shawarma. Simply skip the marinating step and cook the chicken as directed. The chicken will still taste delicious, but it won't have as much flavor as the marinated chicken.
    • Shawarma can be served as a main course or a snack. It is often served with hummus, tahini, cucumber, and parsley. You can also add other toppings, such as baba ghanoush, tabouleh, or pickled vegetables.

These are just a few ideas for tasty Middle Eastern recipes that are also budget-friendly. With a little creativity, you can find many more recipes that fit your budget and taste buds.

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