Middle Eastern

Tuna is usually overcooked in the Middle East. But the best way of eating it is seared on the outside and raw on the inside, which makes it deliciously, meltingly tender. Otherwise it quickly dries out. It can be brushed with oil and cooked on the barbecue or under the broiler, but an easy and perfect way is to pan-grill it. The dressing is a glamorized version of the ubiquitous oil-and-lemon one. It is good with all kinds of fish.

The honeyed onions make an enthralling accompaniment to a delicate fish.

In Tunisia, where egg dishes are ubiquitous, they call this a tajin because it is cooked in a clay dish of that name. It can be eaten hot or cold.

This is particularly delicious with grilled fish.

This substantial omelet can be served as a main dish accompanied by salad.

An elegant and tasty omelet. Use the frozen artichoke bottoms from Egypt which you can find in Middle Eastern stores, or hearts, which are more common in supermarkets.

The traditional Iranian New Year’s Day specialty is made with a number of green herbs and leaves. Its greenness is a symbol of fruitfulness in the coming year, bringing prosperity and happiness. Any favored herbs, such as flat-leaf parsley, dill, chervil, tarragon, chives, and cilantro, may be used.

This is the common all-purpose dressing for fish. It can also be used as a marinade.

This is one of my favorites.

This makes a lovely snack meal. Merguez are spicy North African sausages. If you cannot find them, you can substitute hot Cajun or Creole sausages.

This simple herby omelet is particularly delicious. Use a good-quality feta cheese, or try another cheese. It can serve as a main dish or an appetizer.

A simple and delicious snack, it can also be served as an elegant appetizer.

Serve this as a main dish with salads and yogurt.

This Turkish way of embellishing poached eggs is also good with fried eggs.

This is usually prepared in individual portions in two-handled frying pans and served in the same pans straight from the fire. You can, of course, use one larger frying pan, or as many as are convenient. In the Middle East, the hard, dry Greek cheeses kashkaval, kefalotyri, or kasseri and the white, firm, slightly rubbery halumi are used.

In this famous Turkish soup, the stock is thickened first with a butter-and-flour roux, and then again with an egg-and-lemon finish.