Middle Eastern

Chickpeas are among the best legumes, and this is among the best recipes you can prepare with them, an eons-old Middle Eastern classic. Generally, I’m not a big fan of canned beans, but for whatever reason canned chickpeas are not bad at all, and I always keep some on hand so I can make a batch of this at the last minute, to use as a dip or a spread. You can make hummus without tahini; it will be a little looser and less complex tasting but still good.

One advantage to being married to a Lebanese man is that the food of his people is fantastic. I've never been able to perfectly replicate a single dish my mother–in–law makes until now: mahshi batinjaan, which my husband despises due to a lifelong aversion to eggplant. But ask yourself: How could he possibly resist this dish's charm? Once you slice through the silky flesh to reveal a fragrantly seasoned lamb and rice stuffing, this deceptively simple one–dish dinner is absolutely luscious and satisfying. (Editors' note: This recipe is solely the creation of Melissa Roberts and has not been formally tested by the test kitchen.)

Opening a can of tomato paste just to use a tablespoon or two for a recipe can be something of a drain on one's culinary resources—do you ever remember to use the rest of the can? This recipe is the delicious solution. Leftover tomato paste (from our Sausage–Stuffed Potatoes with Green Salad) gets puréed with roasted red peppers, walnuts, and garlic to become a luscious, deeply flavored spread. This easy recipe makes a lot, so it's perfect for a party. And it's so good that it's even worth cracking open a fresh can (it will taste just fine if you use the whole thing).

There are many variations on the Middle Eastern milk pudding known as muhallebi, but this one, delicately flavored with cardamom, is especially silky, thanks to arrowroot. It tastes best when served well chilled.

Falafel makes a great appetizer when paired with hummus for dipping. For a quick meal, serve atop a salad or inside pita bread with lettuce, tomatoes, and a drizzle of tahini.

The Middle East on a flatbread: Turkish meatballs, a tahini-spiked yogurt sauce, and muhammara, a Syrian red pepper spread.

Have you ever visited the marketplace of Jerusalem and noticed small wooden imprinted molds with handles? To be sure, the merchant is hard put to explain their significance. They are ma'amoul molds. Ma'amoul means "filled" in Arabic, and these molds make filled cookies eaten by Jews and Arabs throughout the Middle East, especially in Syria, Lebanon, and Egypt. A piece of short-pastry dough the size of a walnut is pressed into the crevices of the ma'amoul mold. A tablespoon of date or nut filling is inserted, and you close the pastry with your fingers. Holding the handle of the wooden mold, you slam it on the table, letting the enclosed dough fall out. On the top of the cookie is a lovely design. After baking and rolling in confectioners' sugar, the design stands out even more. Of course, the ma'amoul mold is not necessary to the preparation of these sweets, though it certainly adds to their beauty. The tines of a fork, tweezers with a serrated edge, or a tool of your own devising will do quite well. The following ma'amoul recipe came from Aleppo to the Syrian Jewish community on Ocean Parkway, Brooklyn. These cookies are served at Purim. A similar cookie, called karabij here (nataife in Syria), topped with marshmallow fluff, is also served at Purim. Arasibajweh—rolled cookies from the same dough and stuffed with dates—are served at the New Year or Hanukkah.

This is the standard salad-relish you find in every tavern and restaurant in Istanbul. It accompanies grilled meat and especially kebabs. Turkish food is often eaten with a spoon, and so is this salad—all its ingredients are finely chopped. Instead of a simple lemon vinaigrette, which is the most common dressing, I like to add a little balsamic vinegar and lemon zest. Add as much jalapeño as you like, but bear in mind that this Turkish salsa is meant to be refreshing and not overpoweringly hot.

We've been making tabbouleh for years, but when Fran's Iranian friend Parvine Latimore made it for a special party, we both changed our recipes. Parvine used extra lemon juice and more fresh herbs than we were used to. The result was incredible—a delicious taste of lemon with every bite of grain and a burst of freshness from the blend of fresh herbs with every mouthful.

This orange jelly with orange slices can also be made with the juice of freshly squeezed blood oranges or clementines. Many supermarkets and stores now sell these juices freshly squeezed, which makes it an easy pudding to prepare. It is set with cornstarch and is not as firm as a jelly set with gelatine.

This lovely combination of vegetables makes a great accompaniment to roast or grilled meat or chicken.

There are many versions of Turkish yogurt cake. This one is like a light, airy, fresh-tasting cheesecake. If you wish, you can make a syrup, which should be passed around in a jug for people to help themselves. I prefer the cake pure and simple, without the syrup.

Look for sweet and flavorful pomegranate molasses at specialty foods stores and Middle Eastern markets.

While the restaurant serves the ultra-spicy salsa alongside hummus, tsatsiki, and baba ghanouj, chef Eric Leyden suggests it as a lively accompaniment to meats and hearty lentil or tomato soups.

This dish is special enough for a dinner party—and it's a cinch to make.

Watercress, black pepper, and plain yogurt, which are easier to find, can be substituted here.

Serve this hearty entrée with boiled potatoes and steamed carrots.

Try serving the jam with goat cheese, pistachios, and m&âche.

This helva tastes different and better than the store bought variety. It is usually served during religious holidays.