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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