Shakshuka
We'd happily eat these baked eggs for breakfast, lunch or dinner.
Parwana Afghan Kitchen’s morgh degee
The Adelaide restaurant shares the recipe for this celebratory dish of braised chicken with yoghurt and spices.
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Rice, pasta, lentils, canned tomatoes: koshari is made for self-isolation cooking
Rice and lentils served with a spiced tomato sauce and a pile of crisp onion: no wonder this Egyptian comfort food dish is so well loved.
Just in: Brisbane’s Gerard’s Bar to reboot with a Middle Eastern-inspired menu
Tapas are out. Mezze and man’oushe are in.
Faloodeh
A textural, refreshing Persian dessert.
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Big occasion chicken feasts
These chook-based recipes are sure to inspire the menu at your next dinner party.
Beetroot, chickpea and za’atar salad
Roasted beetroot. Tender chickpeas. The zing of za'atar. It's a combination that just works.
A step by step guide to making this cranberry, pistachio and almond nougat
Sweet sticky nougat isn't difficult to make, but timing is essential to its success.
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Now open: Shwarmama, a standing-room only kebab and falafel joint by Ester’s head chef
Mat Lindsay has gone in with the owners of Paramount Coffee Project, and they're serving the Middle Eastern snacks from morning till night. Your late-night kebab just got a whole lot better.
The history of Middle Eastern food in Australia
The history of Middle Eastern food in this country is a history of people, movement and spices smuggled in suitcases.