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The Middle Eastern & North African Table

Vibrant mezze, mains, grains, and sweets from the Middle East and North Africa.

Some menu features are temporarily unavailable. The recipes shown here are the currently available published selection.

Appetizer

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1h 45m

Stuffed Grape Leaves

Jarred grape leaves wrapped around a Levantine-style filling of long-grain rice, yellow onion, fresh herbs, lemon, olive oil, and warm spice. These vegetarian rolls are simmered gently until tender.

4 servings6 steps12 ingredients

Soup

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1h 15m

Harira

A vegetarian and vegan Moroccan-style harira made with tomatoes, chickpeas, dried brown lentils, warm spices, and vegetable broth. An all-purpose flour slurry gives the soup its traditional silky thickness.

6 servings6 steps

Salad

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55m

Tabbouleh

A Levantine parsley-forward salad with fine bulgur wheat, Roma tomatoes, English cucumber, fresh mint, lemon, and olive oil. Bright, lemony, and herb-dominant, with bulgur as a supporting ingredient.

4 servings6 steps11 ingredients

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25m

Fattoush

Crisp Levantine pita salad with Roma tomatoes, Persian cucumbers, red radishes, parsley, mint, ground sumac, lemon, and olive oil. Toasted pita is added near serving so the salad stays bright and crisp.

4 servings5 steps

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1h 10m

Zaalouk Eggplant Salad

A Moroccan cooked eggplant and tomato salad seasoned with garlic, cumin, paprika, lemon, cilantro, and parsley. Serve it warm, room temperature, or chilled as a salad, dip, or side.

4 servings7 steps10 ingredients

Main Course

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1h 20m

Vegetable Maqluba

A Levantine upside-down rice dish layered with long-grain white rice, roasted globe eggplant, cauliflower, Roma tomato, and yellow onion. The tomato-lined pot, firm packing, and 10-minute rest help it unmold cleanly.

4 servings8 steps12 ingredients

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45m

Iskender-Style Roasted Vegetables

Roasted eggplant, red bell pepper, and green bell pepper are layered over pita bread with tomato sauce, yogurt, and a warm paprika-butter finish. This vegetarian version keeps the Turkish Iskender-style bread base, sauce, yogurt, and butter drizzle.

4 servings9 steps11 ingredients

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45m

Mushroom Musakhan

Vegetarian Palestinian-style Musakhan with cremini mushrooms, sumac-seasoned onions, olive oil, toasted pine nuts, and whole wheat pita flatbread.

4 servings7 steps10 ingredients

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1h 55m

Dolma with Rice and Herbs

Vegetarian Turkish/Eastern Mediterranean bell peppers, zucchini, and beefsteak tomatoes stuffed with herb-forward rice, onion, tomato, olive oil, and lemon.

4 servings8 steps

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1h 25m

Manakish Zaatar

Levantine flatbread topped with dry zaatar seasoning blend and extra-virgin olive oil. This vegan manakish uses ordinary all-purpose flour and Fleischmann's RapidRise Instant Yeast for a soft, chewy base.

4 servings9 steps7 ingredients

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1h 20m

Mujaddara

Levantine lentils and rice topped with deeply browned yellow onions and seasoned with olive oil and cumin.

4 servings6 steps8 ingredients

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1h 35m

Vegetable Hawawshi

Vegetable Hawawshi is an Egyptian stuffed bread made from yeasted olive-oil dough wrapped around a spiced cremini mushroom, onion, and green bell pepper filling. It bakes up crisp outside and savory inside without purchased pita.

4 servings7 steps12 ingredients

Snack

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2h 20m

Feteer Meshaltet

Egyptian unleavened layered pastry made from all-purpose flour dough stretched very thin and laminated with ghee. This recipe makes two rich, flaky pastries.

8 servings9 steps4 ingredients