Get the latest Middleeastern recipes from Group Recipes. http://www.grouprecipes.com/tag/middleeastern This crisp pastry is hearty and full of flavor. I serve it with a side of fiery mango sambal and honey. http://www.grouprecipes.com/98522/vegetable-samosas.html Yayla Çorbası is a classic comfort dish in Turkey. The soup is smooth, creamy, and tangy with a wonderful taste of mint. A must try for all those who love yogurt and creamy soups! http://www.grouprecipes.com/98378/turkish-yogurt-soup.html This recipe is made for garlic lovers. You can use less garlic if you prefer. You can usually find tahini near the peanut butter in the grocery store. http://www.grouprecipes.com/98241/creamy-garlic-hummus.html Pomegranate molasses is my favorite new ingredient and found in Asian markets. If you can't find it, use pomegranate juice added to regular molasses. But do try to find the pomegranate molasses; it is unique and hard to substitute. The walnut sauce is wonderful. Make extra and serve over rice another day. http://www.grouprecipes.com/95811/turkish-stuffed-eggplant-with-walnut-sauce.html Kabsa are Arabic rice dishes made with exotic spices. Each region has their own special version. This one has chicken other may or may not have meat in them. http://www.grouprecipes.com/95347/chicken-and-rice-kabsa.html Exotic, middle eastern flavor and recipe for zatar, a middle easterm popular spice blend made of ground up herbs and spices.Zatar is fabulous to flavor salad dressing, topping breads, vegetables such as tomatoes, cucumbers, mixed into thick yoghurt for dips and spreads or whatever you wanted this exotic spice blend used for http://www.grouprecipes.com/95326/exotic-zatar-chicken.html This recipe was given to me by my cousin, Kim. Kim's dad was Jimrug1 and my mother's brother. Grandmother prepared this bread every Easter and it is delicious. The texture of the bread dough is very firm, and bakes to the texture similar to a pretzle; however, it is not chewy like a pretzle. The glaze is not a thick glaze but adds a nice sweetness to the bread. It is hard to eat just one for sure. The leftover baked breads can be frozen and will reheat nicely in the microwave on a reheat setting, just use your judgement depending on the size of your breads. I made these as part of my Easter dinner and is one of the illustrations shown within my Roma Stuffed tomatoes recipe. http://www.grouprecipes.com/92067/grandmother-demanes-easter-bread-dough.html This is served at Ali Baba’s Terrace , a Turkish restaurant, and recipe typically filled with meat, cheese etc and is fried http://www.grouprecipes.com/91408/pacanga-boregi--turkish-filled-pastry.html Ground Walnuts replace Tahini in this recipe. When combined with the garlic and Cilantro, it makes for a simple but quite exotic tasting sauce. Many Middle Eastern cooks prefer to fry the fish before baking to lend a little color and extra depth of flavor. If you would like to keep this recipe a little more figure friendly, simply skip the fry step all together. This is the third of my family’s favorite Middle Eastern Fish recipes. Hope you enjoy… http://www.grouprecipes.com/88053/fish-with-walnut-sauce.html The dark flavor of the caramelized onions give this fish dish it’s unique Middle Eastern twist. It is especially appealing when molded and garnished with parsley and Lemon wedges. http://www.grouprecipes.com/88048/fish-with-rice-onions-and-walnuts.html