The Middle Eastern Kitchen: Authentic Dishes from the Middle East by Rukmini Iyer

  • Beetroot falafel with pittas (page 11)

    from The Middle Eastern Kitchen: Authentic Dishes from the Middle East The Middle Eastern Kitchen by Rukmini Iyer

    • Categories: Bread & rolls, savory; Dips, spreads & salsas; Small plates - tapas, meze; Cooking ahead; Middle Eastern; Vegetarian
    • Ingredients: canned chickpeas; red onions; cumin seeds; sumac; beetroots; lettuce; wholemeal flour; sea salt flakes; dark muscovado sugar; dried yeast; cucumbers; Greek yogurt; mint
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Notes about Recipes in this book

  • Shakshouka

    • pal_vjxg2h on March 20, 2026

      Can feed 2 if you’re both eating heavily from it. Used cumin powder because I couldn’t find my cumin seeds, half of the onions I used were sweet onions, and I baked it for about 13-14 minutes in the oven. Absolutely delightful and tasty. Gluten free breads seem to be a good makeshift accompaniment in place of wheat-based flatbread.

    • pal_vjxg2h on April 21, 2026

      Another half batch with gluten free flatbread.

  • Cumin-roast beetroot & carrots with tahini dressing

    • jfroydr on April 11, 2024

      We loved it!

    • CourtneyT on April 01, 2025

      Easy and delicious. I didn’t have enough carrots but plenty of beetroot so just adjusted the amounts. Will definitely make again.

  • Spicy couscous with nuts, dates & apricots

    • jfroydr on April 11, 2024

      Very Good!

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  • ISBN 10 1474817807
  • ISBN 13 9781474817806
  • Published Mar 04 2016
  • Format Hardcover
  • Page Count 223
  • Language English
  • Publisher Parragon

Publishers Text

The Middle East is steeped in rich culinary traditions and this new collection, featuring recipes from food writer Rukmini Iyer, showcases regional cooking at its very best. Beautifully designed and with stunning images, these evocative recipes will soon turn your kitchen into a fragrant souk.

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