Middle Eastern-inspired recipes: Make chicken shawarma and feta dip Aug. 19, 201905:09 Ramadan, one of the most sacred times of the year in the Islam faith, begins on Friday, April 1, after sunrise. During this holy month, Muslims around the world will take time to pray and reflect, as […]
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Middle Eastern-inspired recipes: Make chicken shawarma and feta dip
Aug. 19, 201905:09
Ramadan, one of the most sacred times of the year in the Islam faith, begins on Friday, April 1, after sunrise. During this holy month, Muslims around the world will take time to pray and reflect, as well as fast from sunrise to sunset.
Throughout this holy time, those who observe will fast during the day from dawn (after eating the first meal known as suhoor or sehri), until sunset, when they break the fast with iftar, a meal enjoyed among friends and family. Children, typically younger than 14, women who are pregnant, breastfeeding or menstruating and anyone who is ill, elderly or traveling, are exempt from fasting.
Fasting during Ramadan can be quite rigorous, especially during longer, hotter days, so it’s of utmost importance to eat well-balanced, nutritious and filling meals when not fasting. So, here are a month’s worth of recipes to keep one feeling focused and satiated until Eid al-Fitr celebrations on Sunday, May 1.
Nathan Congleton / TODAY
Chicken Shawarma
Ayesha Nurdjaja
With just a little advance prep, you can serve up this Middle Eastern classic in just a few minutes when you and your loved ones are ready to break the fast.
Edy's Grocer
Grilled Za'atar Chicken
Edouard Massih
The quickest and the most efficient way of adding a ton of flavor to protein is making this za'atar marinade. Unlike other marinades that might require some time, this one just needs a good rub on your choice of protein and it's good to go.
Nathan Congleton / TODAY
Chicken Biryani
Palak Patel
A family-favorite dish that originated among the Muslims of the Indian subcontinent, biryani gets its warm and comforting flavor from a variety of spices like cumin, coriander and garam masala.
KEN GOODMAN PHOTOGRAPHY
Kofta Kebabs
Jet Tila
A kebab is simply any meat or seafood cooked on a skewer or spit, with origins in many Middle Eastern cuisines: It's a technique you need to know because of its limitless applications using a wide range of proteins that make for a wonderful main dish accompanied with rice, hummus and salads.
Nathan Congleton / TODAY
Roasted Vegetable and White Bean Salad
Samin Nosrat
Samin Nosrat believes that cooking a bunch of vegetables is one of the most luxurious things you can do for someone. This dish shows that simple, humble ingredients can be extraordinarily delicious — and nourishing.
Nathan Congleton / TODAY
Pita Stuffed with Meat (Arayes)
Ruthie Rousso
Arayes, pita bread stuffed with a mixture of beef, lamb and spices and then grilled, are popular throughout the Middle East. Here, the dish is served with a refreshing herb salad and creamy tahini sauce.
Nathan Congleton / TODAY
Za'atar, Sumac and Lemon Grilled Chicken with Eggplant and Tahini
Eden Grinshpan
For this za'atar and lemon grilled chicken, you marinate juicy chicken thighs in olive oil, lemon juice, zest, zaatar, sumac, garlic, salt and black pepper, then grill them and serve them with fire-roasted eggplant, tahini sauce, juicy pomegranate seeds and flatbread.
LOUISE HAGGER / FOOD STYLING: EMILY KYDDAD / PROP STYLING: ALEXANDER BREEZE
Prawn and Chicken Fried Noodles (Mie Goreng Udang)
Lara Lee
Enjoyed by both young and old folks alike, this comforting Indonesian meal is an incredibly satiating dinner for the whole family. It's a dish that can be made from whatever is lurking in your fridge or pantry, so feel free to swap out the prawns and chicken for tofu and include any greens that need using up. Serve with kerupuk or prawn crackers for extra crunch.
Laura Vitale
Baked Falafel
Laura Vitale
After a day of fasting, try baking crispy falafel in the oven, instead of deep-frying them, for a lighter, healthier plant-based meal.
Yossy Arefi / Courtesy of Modern Potluck, Clarkson Potter
Spice-Roasted Carrots with Lentils
Kristin Donnelly
A vegetarian spin on shawarma, this warming dish has plant-based proteins, fragrant spices and sweet dates, which are rounded out by a creamy yogurt topping.
Nathan Congleton / TODAY
The Most Basic Dal
Priya Krishna
Dal is both an ingredient and a staple dish in Indian cuisine using lentils or legumes. Though many stews may simmer for hours, this version is perfect for a weeknight, since it's both easy and flavorful. It cooks really quickly, it has the depth of flavor of a dish that has been sitting on the stove all day, and served with rice or roti (and maybe some sliced cucumbers on the side), it's a complete meal.
Christopher Testani for The New York Times
Chicken with Potatoes, Arugula and Garlic Yogurt
Melissa Clark
This all-on-one-sheet-pan meal has everything to complete a day of fasting. Bone-in chicken gets bathed with harissa for some tangy heat that's perfectly balanced by bitter arugula, comforting potatoes and garlicky yogurt.
Mike Smith / TODAY
Sumac-Dusted Chana Masala
Kanchan Koya
Chickpeas and other legumes are packed with fiber and plant-based protein and therefore deeply satisfying and healthy. The spices in this recipe are not just belly-warming and flavor-enhancing but also help the digestibility of the legumes, which can be challenging for some.
Dan Churchill
Lamb Burgers
Dan Churchill
Make a large batch of lamb burgers to repurpose throughout the week to enjoy at iftar on your busier days. You can serve them with pita, grains or salad — whatever you're craving.
Jerrelle Guy
Sheet Pan Vegetable Coconut Curry Rice
Jerrelle Guy
Grab the sheet pan and make an iftar feast for six with this hearty vegetarian recipe filled with your favorite vegetables, curried rice, crunchy cashews and plump raisins for added sweetness.
Nathan Congleton / TODAY
Lemon, Harissa and Olive Spatchcock Chicken
Clodagh McKenna
Spatchcocking chicken is a really great way to get lots of flavors right into the chicken. The combination of the zesty lemons, sweet and smoky harissa, and earthy olive is very North African. You can also use this recipe with meaty fish, like hake or cod. The bulgur wheat is so refreshing and works perfectly alongside the chicken.
Nathan Congleton / TODAY
Flank Steak Shawarma with Garlicky Tahini and Beet Tabbouleh
Aarti Sequeira
Sumac, the lip-smacking, sour berry, is dried, ground and then savored throughout the Middle East on everything from salads and spice blends to grilled meats, like in this instance. This shawarma gets smothered in a garlicky tahini sauce and packed in a flatbread wrap with a vibrant beet tabbouleh.
Tyler Essary / TODAY
Roasted Eggplant with Tahini and Pine Nuts
Alon Shaya
Roasting eggplant turns its white flesh golden-brown and gives it a wonderfully tender texture — perfect for an appetizer, side dish or even a vegetarian main. The smoky tahini sauce, crunchy pine nuts and fresh herbs enhance the delicate, mild flavor of the eggplant.
Nathan Congleton / TODAY
Pomegranate Molasses Turkey Breast And Drumsticks
Molly Yeh
If you like cranberry sauce with your turkey, you'll love it with pomegranate molasses. It's a little more tart, sweet and sticky but still brings the same fruity flavor.
Yasmin Fahr
Lemony Chicken Thighs with Couscous and Spinach Salad
Yasmin Fahr
Inspired by the classic Moroccan pairing of lemon, chicken and olives, this dish is salty, tangy and bright and with a pleasant chewiness from the couscous. Serve the chicken with the couscous salad as is or shred leftover chicken and mix with the couscous to serve the next day, making sure to brighten up the leftovers with a squeeze of lemon juice.
Courtesy Madeline Smithburg
Baked Masala-Spiced Salmon
Madeleine Smithberg
This fish recipe is quick, easy and flavorful. It is also a cinch to adapt to a small or large group, depending on the night or size of your family. The basic recipe is one part mustard to three parts maple syrup with one generous part masala. It goes great with a simple green salad.
Zach Pagango / TODAY
Spiced Chicken with Lebanese Couscous
Julie Taboulie
The moist, tender chicken shares the stage with pearl onions and cremini mushrooms, all finished with fresh herbs, butter and white wine sauce over Lebanese couscous. This can be presented as a formal, special-occasion meal or as a rustic comfort food served straight from the pot.
TODAY
Short Ribs with Spiced Couscous and Raisin Salad
Alon Shaya
Spiced couscous provides a fluffy bed for tender braised short ribs, while the sweet and spicy raisin salad adds brightness to this flavorful dish. This succulent dish is definitely a showstopper. Plus, short ribs have the perfect amount of intermuscular fat, so it's very hard for them to dry out.
Dominique Khoury
Seasonal Lentil Soup
Dominique Khoury
"This beautiful Lebanese dish has been passed down from generations of women within my family and has nourished us with nutrient rich lentils, vibrant seasonal vegetables and warm spices!" says Dominique Khoury. "You can make this dish in one large soup pot, enjoy it over several days for lunch or dinner and create large batches and freeze it for future family dinners to come. It is filled with layers of wholesome, bright and delicious flavors and is enjoyed best with a slice of warm toast, family and friends!"
Samantha Okazaki / TODAY
Slow-Cooker Lamb Shanks and Couscous
Al Roker
This slow-cooker meal is perfect because you can prep in the morning, spend time with the family and then have a finished meal waiting for you eight hours later.
Nathan Congleton / TODAY
No-Cook Couscous Salad with Chickpeas and Feta
Alejandra Ramos
No need to boil water to prep this no-cook couscous salad! Couscous, which is a type of very tiny semolina pasta, really just needs to be rehydrated before serving. For this salad, you'll combine the couscous with a few staple pantry ingredients, then let it soak in the dressing for a couple hours (or even overnight if you'd like to prep it in advance). Serve it chilled or room temperature — no heat required!
Ryan Liebe for The New York Times
Grilled Za'atar Chicken with Garlic Yogurt and Cilantro
Melissa Clark
This spicy, herby chicken is full of bright, zesty flavors and is very easy to make. The yogurt tenderizes the chicken as it marinates, making the meat very tender. It goes with everything — but is especially nice with pita or other flatbread and a big cucumber-tomato salad.
Michael Persico / Houghton Mifflin Harcourt
Kale, Apple, Walnut and Sumac Onion Tabbouleh
Michael Solomonov
This flavorful salad can easily be prepared in advance and served at room temperature, leaving the stove available for other dishes.
Getty Images stock
Moroccan-Spiced Carrot Salad
Alejandra Ramos
Middle Eastern spices turn plain carrots into a flavorful sensation. Once you taste the combo of spicy harissa, fresh herbs, zesty lemon and smoky cumin with naturally sweet and earthy carrots you may never make them any other way again.
Elena Heatherwick
Fava Bean and Herb Salad with Toum
Yotam Ottolenghi
This fresh, sharp salad and toum-yogurt makes a lovely side to heartier dishes, grilled meat (particularly when rich and fatty) and just about anything battered and fried. Toum, which literally translates to "garlic" in Arabic, is a Levantine condiment made by whipping together raw garlic and oil with a good amount of lemon juice.
Nathan Congleton / TODAY
Hoda's Mom's Baklava
Sami Kotb
"Sure, spending time with family and friends is great, but we all know that one of the best parts of the holidays is eating sweet, butter-laden treats," says Hoda. "My mom, Sami, always made flaky, nutty, syrupy baklava for special occasions and it remains one of my all-time favorite indulgences."
Rachel Gurjar
Rice Kheer
Rachel Gurjar
Kheer is a creamy milk and sugar-based pudding made in many regions of India. It is flavored with warm spices like cardamom and cinnamon and topped with almonds and rose petals. Made on numerous special occasions, the dessert can be served warm or cold.
Aarti Sequeira
Cardamom-Date Coffee Ice Cream Sandwich
Aarti Sequeira
This dessert is loaded with flavors — coffee, Medjool dates and cardamom — that combine for a decadent end to a special feast.
Courtesy Kanchan Koya
Indian-Spiced Khichdi
Kanchan Koya
As easy on the stomach as it is nourishing, this rice porridge is packed with plant-based protein from the lentils, hearty vegetables and healthy, root-based spices like stomach-soothing ginger and its inflammation-fighting cousin turmeric. It's a savory start that will sustain you through sundown.
Getty Images stock
Baked Eggs in Spiced Tomato Sauce (Shakshuka)
Alejandra Ramos
Shakshuka is a flavorful and nourishing dish that comes together with minimal effort — something that can easily be made before sunrise. The sauce and yolk combined make a glorious dipping sauce for crusty toast.
TODAY
Dairy-Free Date Shake
Samah Dada
This vegan treat is naturally sweetened with dates and frozen bananas, which are balanced by warm flavors like cinnamon and vanilla. This is a great dessert on a hot day or a perfect on-the-go breakfast drink.
Samantha Okazaki / TODAY
Crock-Pot Coconut Cinnamon Oatmeal with Dates
Melissa Clark
This comforting oatmeal is perfect for early risers, as it cooks overnight in the crockpot and is ready to go by morning.
Tyler Essary / TODAY
Golden Hummus Avocado Toast
Evette Rios
Forget store-bought hummus and whip up this super simple recipe with warm, earthy notes of cumin and turmeric. Keep it on hand to top on suhoor and iftar dishes throughout the week, like on this well-rounded recipe for avocado toast with nutrient-dense microgreens and protein-rich goat cheese and soft-boiled eggs.
Maneet Chauhan
Spice-Rack Omelet
Maneet Chauhan
The bold spices, aromatics and fresh herbs make this omelet extra flavorful and healthful for any egg lovers' ideal breakfast dish.
TODAY
Yogurt with Honey and Pomegranate
Laura Vitale
This five-ingredient breakfast bowl is made with plain Greek yogurt (which has the most protein and no added sugar), juicy pomegranate seeds and a generous drizzle of honey.
Elena Heatherwick
Sweet Potato Shakshuka with Spicy Butter and Pickled Onions
Yotam Ottolenghi
A far cry from a classic shakshuka, yes, but we've found that sweet potatoes provide just the right amount of moisture and heft to serve as a base for these eggs.
Nathan Congleton / TODAY
Divine Start Smoothie
Catherine McCord
When you drink this green machine, you have all of your bases covered: a handful of kale and spinach for a mild greens flavor and a ton of antioxidants, banana and date for just the right amount of sweetness, chia seeds for protein and omega-3 fatty acids, flax seeds for fiber and frozen coconut meat and coconut milk for healthy fat and plenty of tropical flavor.
Zach Pagano / TODAY
'1 Banana Only' Banana Bread Muffin Tops
Samah Dada
This small-batch vegan, gluten-free recipe uses just one banana and is perfectly portioned for one or two people. It can be multiplied, of course, for a bigger group, but only takes 30 minutes for a filling start to the day.
Nathan R. Congleton / TODAY
Egg, Spinach, Quinoa and Feta Power Breakfast
Joy Bauer
Combine four nutrient-rich foods for a delicious, protein-packed breakfast.
Courtesy Sunda New Asian
Crazy Rice
Billy Dec
This dish is a take on nasi goreng, an Indonesian style of fried rice that uses fish sauce, which delivers a great deal of umami to the dish. The great thing about this dish is that it can be enjoyed for iftar or suhoor.
