14 Cheap Middle Eastern-Inspired Recipes

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Bring the vibrant flavors of the Middle East to your table without straining your wallet.

We’ve gathered 14 cheap Middle Eastern-inspired recipes that combine aromatic spices, hearty legumes, and simple techniques to create memorable meals on a budget.

From fragrant rice dishes to savory flatbreads, these accessible recipes prove that exotic flavors don’t require expensive ingredients!

Spiced Roasted Cauliflower

Spiced roasted cauliflower is a delightful dish that perfectly marries the earthy flavor of cauliflower with a blend of aromatic spices.

This recipe is simple enough for a weeknight dinner yet impressive enough for a gathering. Each bite offers a satisfying crunch and a warm, spicy kick that will keep you coming back for more.

Whether served as a side dish or a main attraction, this roasted cauliflower is sure to be a hit. It’s a healthy, vegetarian option that can easily accommodate various dietary preferences.

Plus, it requires minimal prep time and is roasted to perfection in the oven!

Ingredients

• 1 medium head of cauliflower, cut into florets
• 3 tablespoons olive oil
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1/2 teaspoon turmeric
• 1/2 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped for garnish

Instructions

1. Preheat the oven to 425°F (220°C).
2. In a large bowl, combine the cauliflower florets with olive oil, cumin, coriander, turmeric, paprika, salt, and pepper. Toss until the cauliflower is evenly coated.
3. Spread the cauliflower onto a baking sheet in a single layer.
4. Roast in the oven for about 25-30 minutes, turning halfway through, until the cauliflower is golden brown and tender.
5. Once done, remove from the oven and sprinkle with fresh parsley before serving.

Shakshuka with Feta

Shakshuka is a delightful Middle Eastern dish that combines poached eggs with a rich, spiced tomato sauce.

Feta cheese adds a creamy and tangy flavor that perfectly complements the savory sauce. It’s delicious and quite simple to make, making it an ideal choice for breakfast or brunch.

This dish is all about bold flavors, featuring ingredients like tomatoes, bell peppers, and spices that create a warm and inviting aroma in your kitchen.

Whether you enjoy it on its own or with some crusty bread for dipping, shakshuka with feta is sure to please your taste buds!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 1 bell pepper, chopped
• 3 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 can (28 ounces) crushed tomatoes
• Salt and pepper to taste
• 4 large eggs
• 1 cup feta cheese, crumbled
• Fresh parsley, chopped (for garnish)

Instructions

1. Heat olive oil in a skillet over medium heat. Add chopped onion and bell pepper, cooking until soft, about 5 minutes.
2. Stir in minced garlic, cumin, and paprika, cooking for another minute until fragrant.
3. Add crushed tomatoes, salt, and pepper. Simmer for 10-15 minutes until the sauce thickens slightly.
4. Make small wells in the sauce and crack an egg into each well. Cover and cook for about 5-8 minutes, until the egg whites are set but yolks are still runny.
5. Sprinkle crumbled feta on top and return the lid for an additional minute. Garnish with fresh parsley before serving.

Cucumber and Tomato Salad

This Cucumber and Tomato Salad is a refreshing dish that balances crunch and juiciness perfectly.

With its vibrant colors and fresh flavors, it’s an easy side dish that can brighten up any meal.

The combination of crisp cucumbers and sweet tomatoes tossed with herbs and a simple dressing makes it a delightful addition to your table.

Simple to prepare, this salad requires minimal ingredients and can be whipped up in just a few minutes.

It’s perfect for a quick lunch or as a side for your favorite Middle Eastern dishes. Enjoy a taste of the Mediterranean with each bite!

Ingredients

• 2 large cucumbers, sliced
• 1 cup cherry tomatoes, halved
• 1/4 cup red onion, thinly sliced
• 1/4 cup fresh parsley, chopped
• 2 tablespoons olive oil
• 1 tablespoon lemon juice
• Salt and pepper to taste

Instructions

1. In a large bowl, combine the sliced cucumbers, halved cherry tomatoes, and red onion.
2. Add the chopped parsley and toss gently to mix the ingredients.
3. In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper.
4. Pour the dressing over the salad and toss gently until everything is well coated.
5. Serve immediately or let it chill in the refrigerator for about 15 minutes for the flavors to meld.

Spicy Chickpea Stew

This Spicy Chickpea Stew is a delightful blend of flavors that brings a little warmth to your meal.

Tender chickpeas simmered in a rich tomato base and a variety of spices make this a comforting dish that doesn’t take long to prepare.

Whether you’re a seasoned cook or just starting out, you’ll find this recipe simple and rewarding.

The taste is a harmonious mix of spicy and savory, making it perfect for a cozy dinner or meal prep for the week.

Serve it with rice or crusty bread for a satisfying experience. It’s not only affordable but also packed with nutrients, making it a great choice for anyone looking to eat well on a budget.

Ingredients

• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1 can (15 oz) diced tomatoes
• 1 can (15 oz) chickpeas, drained and rinsed
• 2 cups vegetable broth
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in a pot over medium heat. Add diced onion and sauté until soft, about 5 minutes.
2. Add minced garlic, cumin, smoked paprika, and cayenne pepper. Stir for 1-2 minutes until fragrant.
3. Add diced tomatoes and chickpeas. Pour in vegetable broth and bring to a simmer.
4. Cook for about 20 minutes, allowing the flavors to meld. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh cilantro. Enjoy with rice or your favorite bread!

Vegetable Tagine

Vegetable tagine is a delightful North African dish that brings together a variety of fresh vegetables and aromatic spices.

It’s a colorful and flavorful meal that’s not only healthy but also easy to prepare. The slow-cooked veggies meld together, creating a rich, savory stew that warms the soul and satisfies the appetite.

This recipe is particularly simple, making it perfect for a weeknight dinner.

You can customize it with whatever vegetables you have on hand, and it pairs wonderfully with couscous or crusty bread.

Plus, it’s a fantastic way to enjoy the vibrant flavors of the Middle East without breaking the bank!

Ingredients

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 1 bell pepper, chopped
• 1 zucchini, diced
• 1 cup cherry tomatoes, halved
• 1 can chickpeas, drained and rinsed
• 2 teaspoons ground cumin
• 1 teaspoon ground cinnamon
• 1 teaspoon paprika
• Salt and pepper, to taste
• 1 1/2 cups vegetable broth
• Fresh cilantro, for garnish

Instructions

1. In a large pot, heat olive oil over medium heat. Add the chopped onion and garlic, cooking until softened.
2. Stir in the carrots, bell pepper, and zucchini. Cook for about 5 minutes until they begin to soften.
3. Add the cherry tomatoes and chickpeas, mixing in the cumin, cinnamon, paprika, salt, and pepper. Cook for another 2-3 minutes.
4. Pour in the vegetable broth, bring to a boil, then reduce the heat and let it simmer for 20-25 minutes until the vegetables are tender.
5. Serve hot, garnished with fresh cilantro, alongside couscous or bread if desired.

Hummus and Pita Platter

The Hummus and Pita Platter is a delightful and simple dish that brings together creamy, rich hummus with warm, soft pita bread.

Perfect for sharing, this platter is not only tasty but also a healthy option packed with protein and fiber.

It’s an easy dish to whip up for gatherings or a cozy night in, making it a go-to choice for any occasion.

The hummus has a smooth texture with a hint of garlic and lemon, while the pita bread adds a satisfying chewiness.

Pair it with fresh veggies like carrots, celery, and bell peppers for a colorful and crunchy addition.

This combination is sure to please everyone, whether they are fans of Middle Eastern cuisine or just looking for a tasty snack!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 tablespoons lemon juice
• 1 clove garlic, minced
• 1/2 teaspoon ground cumin
• Salt, to taste
• Water, as needed for consistency
• Pita bread, cut into triangles
• Fresh veggies (carrots, celery, bell peppers) for dipping
• Pine nuts or chopped parsley, for garnish (optional)

Instructions

1. Make the Hummus: In a food processor, combine the chickpeas, tahini, olive oil, lemon juice, garlic, cumin, and salt. Blend until smooth. If the mixture is too thick, add water a tablespoon at a time until you reach your desired consistency.
2. Serve: Transfer the hummus to a serving bowl. Drizzle with olive oil and sprinkle with pine nuts or chopped parsley if desired.
3. Prepare the Pita and Veggies: Arrange the pita triangles and fresh vegetables around the hummus on a large platter.
4. Enjoy: Serve immediately and enjoy with dipping!

Falafel Wraps with Tahini Sauce

Falafel wraps are not only a flavorful option but also a satisfying meal that’s easy to whip up at home.

These wraps feature crispy falafel, fresh veggies, and a drizzle of creamy tahini sauce, which all come together to create a delightful combination of textures and tastes.

The warm, soft wrap contrasts beautifully with the crunchy falafel and vibrant vegetables, making each bite a little burst of flavor.

This recipe is perfect for a quick lunch or dinner, and you can customize it with your favorite toppings.

Plus, it’s budget-friendly and can be made in under 30 minutes, making it ideal for busy weeknights. Enjoy the essence of Middle Eastern cuisine right in your kitchen!

Ingredients

• 1 can (15 oz) chickpeas, drained and rinsed
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon ground cumin
• 1/2 teaspoon ground coriander
• 1/2 teaspoon baking powder
• Salt and pepper to taste
• Oil for frying
• 4 large pita breads or tortillas
• 1 cup lettuce or spinach
• 1 cup cherry tomatoes, halved
• 1/2 cup tahini sauce

Instructions

1. Make the Falafel Mixture: In a food processor, combine chickpeas, onion, garlic, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is well combined but still slightly chunky.
2. Form the Falafel: Shape the mixture into small patties or balls, about 1-2 inches in diameter.
3. Fry the Falafel: Heat oil in a skillet over medium heat. Fry the falafel for about 3-4 minutes on each side, or until golden brown and crispy. Drain on paper towels.
4. Assemble the Wraps: Lay out the pita breads or tortillas and place a layer of lettuce or spinach. Add a few falafel, sprinkle with cherry tomatoes, and drizzle with tahini sauce.
5. Wrap and Serve: Roll up the wraps tightly, cut in half, and enjoy your homemade falafel wraps!

Lentil and Rice Pilaf

Lentil and Rice Pilaf is a hearty and satisfying dish that combines the earthy flavors of lentils with the comforting texture of rice.

It’s an easy recipe to whip up, making it perfect for weeknight dinners or meal prep.

With the addition of colorful vegetables and a squeeze of lemon, this dish is not only filling but also refreshingly vibrant.

The blend of spices adds warmth and richness, making each bite a delightful experience. Plus, it’s budget-friendly, so you can enjoy a nutritious meal without breaking the bank!

Ingredients

• 1 cup basmati rice
• 1/2 cup brown or green lentils
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon turmeric
• 2 cups vegetable broth
• 1 cup mixed vegetables (carrots, peas, or corn)
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lemon wedges for serving

Instructions

1. Rinse the lentils and rice under cold water until the water runs clear. Drain and set aside.
2. In a large pan, heat a splash of oil over medium heat. Add the diced onion and sauté until translucent.
3. Stir in the minced garlic, cumin, and turmeric, cooking for another minute until fragrant.
4. Add the lentils and broth to the pan. Bring it to a boil, then reduce to a simmer and cover for about 15 minutes.
5. Stir in the rice and mixed vegetables. Cover and cook for an additional 15-20 minutes until the rice and lentils are cooked through and the liquid is absorbed.
6. Fluff with a fork, season with salt and pepper, and garnish with fresh cilantro. Serve with lemon wedges on the side.

Chicken Shawarma Rice Bowl

The Chicken Shawarma Rice Bowl is a tasty and satisfying meal that brings the flavors of the Middle East right to your kitchen.

With marinated chicken that’s grilled or sautéed to perfection, this dish is not only delicious but also simple to prepare, making it perfect for weeknight dinners or meal prep.

This dish combines tender chicken with fluffy rice and vibrant toppings like fresh tomatoes and herbs, creating a balance of flavors that feels refreshing and hearty all at once.

It’s a great way to enjoy a healthy yet filling meal that everyone in the family will love.

Ingredients

• 2 cups cooked rice (white or brown)
• 1 lb boneless, skinless chicken thighs
• 3 tablespoons olive oil
• 2 cloves garlic, minced
• 2 teaspoons ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• 1 teaspoon ground coriander
• Salt and pepper to taste
• 1 cup cherry tomatoes, halved
• Fresh cilantro or parsley, for garnish
• Lemon wedges, for serving

Instructions

1. Marinate the Chicken: In a bowl, mix olive oil, garlic, cumin, paprika, turmeric, coriander, salt, and pepper. Add the chicken thighs and coat well. Let it marinate for at least 30 minutes.
2. Cook the Chicken: Heat a skillet over medium-high heat and add the marinated chicken. Cook for about 6-7 minutes on each side, or until fully cooked and slightly charred. Remove from heat and let rest.
3. Prepare the Rice Bowl: Fluff the cooked rice and divide it into bowls. Slice the cooked chicken and place it on top of the rice.
4. Add Toppings: Scatter halved cherry tomatoes and sprinkle with fresh cilantro or parsley. Serve with lemon wedges on the side for a zesty finish.

Minted Yogurt Sauce

Minted yogurt sauce is a refreshing and zesty addition to many Middle Eastern dishes.

With its creamy texture and cool mint flavor, it beautifully balances out the spices of grilled meats, wraps, and roasted vegetables.

This sauce is not only simple to make but also versatile—perfect for dipping or drizzling.

Combining yogurt with fresh mint and a hint of garlic creates a delightful taste that elevates any meal.

Serve it alongside pita bread for a snack, or use it as a condiment to enhance your favorite dishes. Here’s how to whip it up!

Ingredients

• 1 cup plain yogurt
• 1/4 cup fresh mint leaves, finely chopped
• 1 clove garlic, minced
• 1 tablespoon lemon juice
• Salt, to taste

Instructions

1. In a mixing bowl, combine the yogurt, chopped mint, minced garlic, and lemon juice.
2. Stir well until all ingredients are blended smoothly.
3. Add salt to taste, mixing thoroughly.
4. Refrigerate for at least 30 minutes to allow flavors to meld.
5. Serve chilled with your favorite dishes or as a dip with pita bread.

Zaatar Roasted Potatoes

Zaatar roasted potatoes are a delightful side dish that brings a burst of flavor to your table.

The zaatar, a Middle Eastern spice mix, enhances the potatoes’ natural earthiness, making each bite savory and aromatic.

It’s a simple recipe, perfect for both weeknight dinners and special occasions.

With crispy exteriors and soft interiors, these potatoes are not just tasty but also easy to prepare.

Toss them in olive oil, sprinkle with zaatar, and roast until golden brown. Pair them with your favorite proteins or enjoy them on their own!

Ingredients

• 2 pounds baby potatoes, halved
• 3 tablespoons olive oil
• 2 tablespoons zaatar spice blend
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Fresh parsley, for garnish

Instructions

1. Preheat your oven to 425°F (220°C).
2. In a large bowl, combine the baby potatoes, olive oil, zaatar, salt, and black pepper. Toss until the potatoes are evenly coated.
3. Spread the potatoes in a single layer on a baking sheet.
4. Roast for 25-30 minutes, or until golden brown and crispy, stirring halfway through for even cooking.
5. Remove from the oven and garnish with fresh parsley before serving.

Date and Nut Energy Balls

Date and nut energy balls are a deliciously sweet and nutritious snack that’s perfect for a quick pick-me-up.

With their chewy texture and rich, caramel-like flavor from the dates, these bites are a delightful treat that can satisfy your cravings without any guilt.

They’re incredibly easy to make and require just a handful of ingredients. You can whip them up in no time, making them a great option for busy days or as a post-workout snack.

Plus, they offer a boost of energy that keeps you going!

Ingredients

• 1 cup pitted dates
• 1 cup mixed nuts (almonds, walnuts, or your choice)
• 1/4 cup rolled oats
• 1 tablespoon honey or maple syrup (optional)
• 1 teaspoon vanilla extract
• 1/4 teaspoon salt
• Sesame seeds or shredded coconut for rolling (optional)

Instructions

1. Soak the Dates: If your dates are a bit dry, soak them in warm water for about 10 minutes to soften.
2. Blend Ingredients: In a food processor, combine the soaked dates, mixed nuts, rolled oats, honey or maple syrup, vanilla extract, and salt. Blend until the mixture is sticky and well combined.
3. Shape the Balls: Use your hands to form small balls from the mixture, about the size of a tablespoon.
4. Coat (Optional): Roll the energy balls in sesame seeds or shredded coconut for added flavor and texture, if desired.
5. Chill: Place the balls in the refrigerator for at least 30 minutes to set before enjoying.

Eggplant Baba Ganoush

Eggplant Baba Ganoush is a delightful Middle Eastern dip that combines roasted eggplant with tahini, garlic, and lemon juice.

The smoky flavor of the eggplant pairs beautifully with the creamy texture of the tahini, creating a dip that’s both rich and refreshing.

It’s not only tasty but also simple to whip up, making it a perfect appetizer for any occasion.

This dip can be served with warm pita bread or fresh vegetables, making it a versatile choice for gatherings or a cozy night in.

With just a few ingredients and minimal prep time, you can enjoy a flavorful, healthy snack that’s sure to impress.

Ingredients

• 2 medium eggplants
• 1/4 cup tahini
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• Salt to taste
• Paprika for garnish
• Fresh parsley for garnish

Instructions

1. Roast the Eggplants: Preheat your oven to 400°F (200°C). Place the whole eggplants on a baking sheet and roast for about 30-40 minutes, turning occasionally, until the skin is charred and the flesh is soft.
2. Cool and Drain: Allow the roasted eggplants to cool, then cut them open and scoop out the flesh into a bowl. Drain any excess liquid.
3. Blend the Ingredients: Add the tahini, olive oil, minced garlic, lemon juice, and salt to the eggplant flesh. Blend until smooth and creamy.
4. Serve: Transfer the Baba Ganoush to a serving bowl. Drizzle with extra olive oil, sprinkle paprika on top, and garnish with fresh parsley. Enjoy with pita chips or veggies!

Stuffed Bell Peppers with Quinoa

Stuffed bell peppers with quinoa are a delightful and nutritious dish that brings the flavors of the Middle East right to your plate.

The tender peppers are filled with a savory mixture of quinoa, vegetables, and spices, creating a satisfying meal that’s both healthy and colorful.

This recipe is not only easy to prepare but also a fantastic way to use up leftover ingredients you might have on hand.

With a combination of textures and flavors, these stuffed peppers are sure to please everyone at the table.

They’re perfect for a weeknight dinner or a casual gathering with friends. Plus, they are extremely versatile; you can easily swap in your favorite veggies or proteins. Give them a try!

Ingredients

• 4 large bell peppers (any color)
• 1 cup quinoa, rinsed
• 2 cups vegetable broth or water
• 1 can black beans, drained and rinsed
• 1 cup corn, fresh or frozen
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 teaspoon cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley or cilantro for garnish

Instructions

1. Preheat your oven to 375°F (190°C).
2. In a saucepan, combine the quinoa and vegetable broth. Bring to a boil, then reduce to a simmer and cover. Cook for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
3. While the quinoa cooks, cut the bell peppers in half and remove the seeds and membranes. Place them in a baking dish.
4. In a large bowl, combine the cooked quinoa, black beans, corn, onion, garlic, cumin, paprika, salt, and pepper. Mix well.
5. Stuff each bell pepper with the quinoa mixture, pressing down gently to pack it in.
6. Cover the baking dish with foil and bake for 25 minutes. Remove the foil and bake for an additional 10 minutes to give the peppers a slight char.
7. Garnish with fresh parsley or cilantro before serving.