Middle Eastern Side
A Middle Eastern side is rice with herbs and a crust at the bottom, a plate of pickles, fattoush. Each side is a small mezze. Together they are the table.
Featured middle eastern side recipes
- Rice with vermicelli — Samira Aoun · Beirut, Lebanon · Samira: short-grain rice, broken vermicelli toasted in butter. The everyday side.
- Jeweled rice, Persian — Darius Ahmadi · Tehran, Iran · Darius: basmati, saffron, barberries, pistachios, candied orange. Wedding plate.
- Tabbouleh, side portion — Iris · Beirut, Lebanon · Parsley-led, finely chopped, lemon, oil, bulgur. The mezze constant.
- Fattoush, dinner side — Iris · Beirut, Lebanon · Sumac-bright Levantine bread salad. Cuts through any rich plate.
- Pickled turnips, pink — Iris · Levant · Turnip, beet (for color), vinegar, salt. Three days. Goes with shawarma.
- Foul side, lemon and oil — Iris · Cairo, Egypt · Slow-cooked fava beans, lemon, cumin, olive oil. As a side or main, both.
- Bulgur pilaf, tomato — Iris · Anatolia, Turkey · Bulgur, tomato, butter, broth. The Turkish answer to plain rice.
- Roast cauliflower, tahini — Iris · Tel Aviv, Israel · Whole roasted cauliflower, tahini sauce, sumac, pine nuts.
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Middle Eastern across the edition
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