Zesty, aromatic, and utterly irresistible—Middle Eastern beef dishes are about to become your new kitchen obsession. Whether you’re craving a quick weeknight dinner or a show-stopping feast for friends, these 20 flavorful recipes bring the vibrant spices and rich traditions of the region right to your table. Get ready to explore a world of taste that will have everyone asking for seconds!
Spiced Beef Kofta Kebabs
Kick your weeknight dinner up a notch with these Spiced Beef Kofta Kebabs. Packed with warm Middle Eastern spices and grilled to juicy perfection, they’re a flavor-packed meal ready in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground beef (80/20 blend for best juiciness)
– 1/4 cup finely chopped yellow onion
– 2 cloves garlic, minced
– 1 tbsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper (adjust for heat preference)
– 1 tsp kosher salt
– 2 tbsp olive oil (or any neutral oil)
– 4 metal or soaked wooden skewers
– 1/4 cup plain Greek yogurt (for serving, optional)
– Fresh parsley, chopped (for garnish, optional)
Instructions
1. Preheat your grill or grill pan to medium-high heat (about 400°F).
2. In a large bowl, combine the ground beef, chopped onion, minced garlic, cumin, coriander, smoked paprika, cayenne pepper, and kosher salt.
3. Use your hands to mix the ingredients until just combined—overmixing can make the kebabs tough.
4. Divide the mixture into 4 equal portions and shape each into a log around a skewer, pressing firmly so it adheres.
5. Brush the formed kebabs lightly with olive oil to prevent sticking.
6. Place the kebabs on the preheated grill and cook for 4–5 minutes per side, or until internal temperature reaches 160°F and they have visible grill marks.
7. Let the kebabs rest off the heat for 3 minutes to allow juices to redistribute.
8. Serve immediately with a dollop of Greek yogurt and a sprinkle of fresh parsley if desired.
You’ll love the tender, juicy texture and the smoky, aromatic blend of spices in every bite. Try stuffing them into warm pita with crisp veggies for a handheld feast, or slice them over a grain bowl for a protein-packed lunch.
Beef Shawarma with Garlic Sauce
Zesty, juicy, and packed with flavor—this Beef Shawarma with Garlic Sauce is your new weeknight hero. Marinate thinly sliced beef in bold spices, then sear it to crispy perfection. Drizzle with creamy garlic sauce for a restaurant-quality meal at home.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs flank steak, thinly sliced against the grain (freeze for 15 minutes for easier slicing)
– 1/4 cup olive oil, or any neutral oil
– 3 tbsp lemon juice, fresh squeezed for best flavor
– 4 garlic cloves, minced (about 2 tbsp)
– 1 tbsp paprika
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp cayenne pepper, adjust to taste
– 1 tsp salt
– 1/2 tsp black pepper
– 4 pita breads, warmed
– 1 cup plain Greek yogurt, full-fat for creaminess
– 2 tbsp tahini
– 1 garlic clove, minced (about 1/2 tbsp)
– 2 tbsp chopped fresh parsley, for garnish
Instructions
1. In a large bowl, combine 1/4 cup olive oil, 3 tbsp lemon juice, 4 minced garlic cloves, 1 tbsp paprika, 1 tsp cumin, 1 tsp coriander, 1/2 tsp cayenne, 1 tsp salt, and 1/2 tsp black pepper.
2. Add 1.5 lbs sliced flank steak to the bowl, tossing thoroughly to coat every piece. Tip: Let it marinate at room temperature for 10 minutes for deeper flavor penetration.
3. Heat a large skillet or grill pan over medium-high heat until a drop of water sizzles, about 2 minutes.
4. Place beef slices in a single layer in the skillet, working in batches to avoid overcrowding.
5. Cook beef for 2–3 minutes per side until browned and crispy at the edges, flipping once. Tip: Do not move the beef too early to ensure a good sear.
6. Remove cooked beef to a plate and repeat with remaining batches.
7. While beef cooks, make garlic sauce: In a small bowl, whisk 1 cup Greek yogurt, 2 tbsp tahini, 1 minced garlic clove, and a pinch of salt until smooth.
8. Warm 4 pita breads in a dry skillet for 30 seconds per side or wrap in a damp towel and microwave for 20 seconds.
9. Assemble by placing beef on pitas, drizzling with garlic sauce, and sprinkling with 2 tbsp chopped parsley. Tip: Add sliced tomatoes or pickles for extra crunch.
Deliciously tender beef with crispy edges pairs perfectly with the cool, tangy garlic sauce. Serve it wrapped in warm pita with extra sauce for dipping, or pile it over rice for a hearty bowl. The spices meld into a savory, aromatic bite that’s irresistibly satisfying.
Middle Eastern Beef and Rice Pilaf
Tired of boring weeknight dinners? Transform your kitchen into a Middle Eastern feast with this savory beef and rice pilaf. Bold spices, tender meat, and fluffy rice come together in one pot—no fancy skills required.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1 cup basmati rice, rinsed until water runs clear
– 1 onion, finely diced
– 2 cloves garlic, minced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp ground cinnamon
– 1/4 tsp ground allspice
– 2 cups beef broth (low-sodium preferred)
– 1/4 cup toasted pine nuts (optional for crunch)
– Salt and black pepper, to taste
Instructions
1. Heat olive oil in a large skillet or Dutch oven over medium-high heat until shimmering.
2. Add diced onion and cook for 5–7 minutes, stirring occasionally, until softened and translucent.
3. Add minced garlic and cook for 1 minute until fragrant.
4. Add ground beef, breaking it up with a wooden spoon, and cook for 8–10 minutes until fully browned and no pink remains.
5. Drain excess fat from the skillet, leaving about 1 tablespoon for flavor.
6. Stir in ground cumin, cinnamon, and allspice, coating the beef evenly, and cook for 1 minute to toast the spices.
7. Add rinsed basmati rice to the skillet and stir to combine with the beef mixture for 2 minutes.
8. Pour in beef broth, scraping up any browned bits from the bottom of the pan.
9. Bring the mixture to a boil, then reduce heat to low, cover, and simmer for 18–20 minutes until the rice is tender and liquid is absorbed.
10. Remove from heat and let it sit, covered, for 5 minutes to steam.
11. Fluff the pilaf with a fork, then season with salt and black pepper to taste.
12. Garnish with toasted pine nuts if using.
Out of the pot, this pilaf delivers fluffy rice infused with warm spices and juicy beef. Serve it straight from the skillet with a side of tangy yogurt or pile it into pita pockets for a handheld meal.
Beef and Eggplant Moussaka
Brace your taste buds for a flavor explosion. This Beef and Eggplant Moussaka layers savory ground beef, tender roasted eggplant, and a creamy béchamel into a comforting casserole that’s pure satisfaction. It’s a guaranteed crowd-pleaser.
Serving: 6 | Pre Time: 25 minutes | Cooking Time: 55 minutes
Ingredients
– 2 large eggplants, sliced into 1/2-inch rounds
– 1.5 lbs ground beef (80/20 blend for best flavor)
– 1 large yellow onion, finely diced
– 3 cloves garlic, minced
– 1 (28 oz) can crushed tomatoes
– 1/4 cup dry red wine (or substitute with beef broth)
– 1 tsp dried oregano
– 1/2 tsp ground cinnamon
– 1/4 cup olive oil (or any neutral oil), divided
– 4 tbsp unsalted butter
– 1/4 cup all-purpose flour
– 2.5 cups whole milk, warmed
– 1/4 tsp freshly grated nutmeg
– 1 cup grated Parmesan cheese, divided
– Kosher salt and freshly ground black pepper
Instructions
1. Preheat your oven to 425°F.
2. Arrange the eggplant slices in a single layer on two baking sheets.
3. Brush both sides of the eggplant slices with 2 tablespoons of the olive oil and season generously with salt and pepper.
4. Roast the eggplant for 20-25 minutes, flipping halfway through, until golden brown and tender. Set aside. Reduce oven temperature to 375°F.
5. Tip: Salting the eggplant before roasting is optional for modern varieties, but roasting draws out moisture and concentrates flavor.
6. Heat the remaining 2 tablespoons of olive oil in a large skillet or Dutch oven over medium-high heat.
7. Add the diced onion and cook for 5-7 minutes, stirring occasionally, until softened and translucent.
8. Add the minced garlic and cook for 1 minute until fragrant.
9. Add the ground beef to the skillet, breaking it up with a wooden spoon.
10. Cook the beef for 6-8 minutes, until no longer pink and nicely browned.
11. Stir in the dried oregano and ground cinnamon.
12. Pour in the red wine to deglaze the pan, scraping up any browned bits from the bottom.
13. Let the wine simmer for 1-2 minutes until mostly evaporated.
14. Add the can of crushed tomatoes to the skillet. Season the mixture with 1 teaspoon of salt and 1/2 teaspoon of black pepper.
15. Bring the meat sauce to a simmer, then reduce the heat to low.
16. Let the sauce simmer uncovered for 15-20 minutes, stirring occasionally, until thickened. Remove from heat.
17. Tip: Simmering the meat sauce develops a richer, deeper flavor profile.
18. While the sauce simmers, make the béchamel. Melt the butter in a medium saucepan over medium heat.
19. Whisk in the flour and cook for 1-2 minutes until the mixture (roux) is bubbly and pale golden.
20. Gradually whisk in the warmed milk, ensuring no lumps form.
21. Bring the mixture to a gentle simmer, whisking constantly.
22. Cook for 3-5 minutes, whisking frequently, until the sauce thickens enough to coat the back of a spoon.
23. Remove the béchamel from the heat. Whisk in the grated nutmeg and 1/2 cup of the Parmesan cheese until smooth. Season with 1/4 teaspoon of salt and a pinch of pepper.
24. Tip: Warming the milk before adding it to the roux helps prevent a lumpy sauce.
25. Assemble the moussaka in a 9×13 inch baking dish. Spread half of the roasted eggplant slices in an even layer on the bottom.
26. Spoon all of the meat sauce over the eggplant layer and spread it evenly.
27. Top the meat sauce with the remaining roasted eggplant slices.
28. Pour the prepared béchamel sauce over the top layer of eggplant, spreading it to the edges with a spatula.
29. Sprinkle the remaining 1/2 cup of Parmesan cheese evenly over the béchamel.
30. Bake at 375°F for 35-40 minutes, until the top is golden brown and the casserole is bubbling at the edges.
31. Let the moussaka rest for 15-20 minutes before slicing and serving.
Unbelievably rich and satisfying, each bite delivers creamy béchamel, savory spiced beef, and melt-in-your-mouth eggplant. The resting time is crucial—it allows the layers to set for clean slices. Serve it with a crisp green salad to cut through the richness, or enjoy leftovers straight from the fridge; the flavors deepen overnight.
Grilled Beef Kabobs with Sumac Marinade
Sizzling skewers of tender beef get a zesty Middle Eastern twist with a bright sumac marinade—perfect for your next backyard barbecue or weeknight dinner hack. Skip the boring grilled chicken and elevate your protein game with these juicy, flavor-packed kabobs that come together in under 30 minutes.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1.5 lbs beef sirloin, cut into 1-inch cubes (or use tenderloin for extra luxury)
– ¼ cup olive oil, or any neutral oil like avocado
– 3 tbsp sumac, plus extra for garnish
– 2 tbsp lemon juice, freshly squeezed for best acidity
– 3 garlic cloves, minced
– 1 tsp kosher salt
– ½ tsp black pepper, freshly ground
– 1 large red onion, cut into 1-inch chunks
– 1 large bell pepper, any color, cut into 1-inch pieces
– Metal or soaked wooden skewers
Instructions
1. Whisk together olive oil, sumac, lemon juice, minced garlic, kosher salt, and black pepper in a large bowl until fully combined.
2. Add beef cubes to the marinade, tossing to coat every piece evenly. Let sit at room temperature for 10 minutes—this quick marinade infuses flavor without over-tenderizing.
3. Preheat your grill to medium-high heat, aiming for 400–450°F, or use a grill pan on the stovetop if outdoors isn’t an option.
4. Thread marinated beef, red onion chunks, and bell pepper pieces alternately onto skewers, leaving small gaps for even cooking.
5. Place kabobs on the hot grill and cook for 4–5 minutes per side, turning once, until beef reaches 135°F for medium-rare or 145°F for medium—use a meat thermometer for precision.
6. Remove kabobs from the grill and let rest for 3 minutes on a cutting board; this keeps the juices locked in for maximum tenderness.
7. Sprinkle with extra sumac before serving for a vibrant, tangy finish.
Charred edges give these kabobs a smoky crunch, while the sumac marinade delivers a citrusy punch that cuts through the rich beef. Crumble them over a grain bowl with tahini drizzle or stuff into warm pita with tzatziki for a handheld feast.
Beef and Chickpea Stew
Forget bland winter meals—this beef and chickpea stew is the cozy hug you need. Fire up your Dutch oven for a hearty, protein-packed dinner that simmers into perfection. Serving: 6 | Pre Time: 15 minutes | Cooking Time: 90 minutes
Ingredients
– 2 lbs beef chuck, cut into 1-inch cubes
– 2 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 4 cloves garlic, minced
– 2 carrots, sliced into ½-inch rounds
– 2 celery stalks, chopped
– 1 tbsp tomato paste
– 1 tsp smoked paprika
– ½ tsp ground cumin
– 4 cups beef broth (low-sodium recommended)
– 1 (15 oz) can chickpeas, drained and rinsed
– 1 (14.5 oz) can diced tomatoes
– 2 bay leaves
– Salt and black pepper (adjust to taste)
– Fresh parsley, chopped for garnish
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven over medium-high heat until shimmering, about 2 minutes.
3. Add the beef in a single layer, working in batches if needed, and sear for 3–4 minutes per side until browned.
4. Transfer the beef to a plate, leaving any drippings in the pot.
5. Reduce the heat to medium and add the onion, garlic, carrots, and celery to the pot.
6. Sauté for 5–7 minutes, stirring occasionally, until the vegetables soften.
7. Stir in the tomato paste, smoked paprika, and cumin, cooking for 1 minute to bloom the spices.
8. Pour in the beef broth, using a wooden spoon to scrape up any browned bits from the bottom.
9. Return the seared beef to the pot along with the chickpeas, diced tomatoes, and bay leaves.
10. Bring the mixture to a boil, then reduce the heat to low and cover the pot.
11. Simmer for 1 hour and 15 minutes, stirring halfway through, until the beef is fork-tender.
12. Remove the bay leaves and season with salt and black pepper to your preference.
13. Ladle the stew into bowls and garnish with fresh parsley. Zero in on that rich, savory broth—it’s thick with tender beef and creamy chickpeas, perfect for soaking up with crusty bread. Try topping it with a dollop of sour cream or serving over mashed potatoes for a comforting twist.
Middle Eastern Beef Stuffed Grape Leaves
Brace your taste buds for a flavor explosion! These Middle Eastern Beef Stuffed Grape Leaves are a savory, satisfying project that’s totally worth the effort. They’re the ultimate make-ahead appetizer or main dish that impresses every time.
Serving: 6 | Pre Time: 45 minutes | Cooking Time: 60 minutes
Ingredients
– 1 jar (16 oz) grape leaves in brine, rinsed and drained
– 1 lb ground beef (80/20 blend for best flavor)
– 1 cup long-grain white rice, rinsed
– 1 medium yellow onion, finely diced
– 1/4 cup fresh parsley, finely chopped
– 1/4 cup fresh dill, finely chopped
– 1/4 cup fresh mint, finely chopped (or 1 tbsp dried)
– 1/4 cup olive oil (or any neutral oil)
– 3 tbsp lemon juice, freshly squeezed
– 1 tsp ground allspice
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 4 cups chicken broth, low-sodium
– 1 lemon, thinly sliced
Instructions
1. In a large bowl, combine the ground beef, rinsed rice, diced onion, parsley, dill, mint, 2 tbsp olive oil, 2 tbsp lemon juice, allspice, salt, and black pepper. Mix thoroughly with your hands until fully incorporated.
2. Lay one grape leaf flat on a clean surface, shiny side down. Place 1 heaping teaspoon of the beef mixture near the stem end.
3. Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly upward into a compact cylinder. Repeat with all leaves and filling.
4. Tip: Pack rolls snugly in a single layer at the bottom of a large pot to prevent them from unraveling during cooking.
5. Arrange the stuffed grape rolls seam-side down in the pot, layering if necessary.
6. Pour the chicken broth over the rolls until they are just submerged. Drizzle with the remaining 2 tbsp olive oil and 1 tbsp lemon juice.
7. Place the lemon slices on top of the rolls. Cover the rolls with a heat-proof plate to weigh them down during cooking.
8. Bring the liquid to a boil over high heat, then immediately reduce to a low simmer. Cover the pot with its lid.
9. Simmer for 50-60 minutes, or until the rice inside the rolls is fully cooked and tender. Tip: Check doneness by carefully removing one roll and cutting it open to ensure no hard rice grains remain.
10. Remove the pot from heat and let it cool, uncovered, for 15 minutes before serving. Tip: This resting time allows the flavors to meld and makes the rolls easier to handle.
11. Gently transfer the rolls to a serving platter using a slotted spoon.
Melt-in-your-mouth tender grape leaves give way to a warmly spiced, savory beef and rice filling. The bright lemon and fresh herbs cut through the richness perfectly. Serve them warm or at room temperature with a dollop of Greek yogurt or tzatziki for a cool, creamy contrast.
Beef and Spinach Fatayer
Just discovered the ultimate savory hand pie? Meet your new obsession. Juicy beef, vibrant spinach, and warm spices tucked into golden dough—these fatayers are the handheld dinner upgrade you didn’t know you needed.
Serving: 12 | Pre Time: 25 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (85% lean for best flavor)
– 10 oz fresh spinach, roughly chopped (or frozen, thawed and squeezed dry)
– 1 medium yellow onion, finely diced
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1/2 tsp ground allspice
– 1/4 tsp black pepper
– 1 tsp salt (adjust to taste)
– 1 tbsp lemon juice
– 1 package (16 oz) store-bought pizza dough, thawed if frozen
– 1 large egg, beaten (for egg wash)
Instructions
1. Preheat your oven to 400°F and line a baking sheet with parchment paper.
2. Heat olive oil in a large skillet over medium-high heat until shimmering.
3. Add diced onion and cook for 4–5 minutes, stirring often, until softened and translucent.
4. Add ground beef to the skillet, breaking it up with a spoon, and cook for 6–7 minutes until fully browned and no pink remains.
5. Stir in cumin, allspice, black pepper, and salt, coating the beef evenly—toasting the spices briefly enhances their aroma.
6. Add chopped spinach and cook for 2–3 minutes, just until wilted and incorporated.
7. Remove skillet from heat and stir in lemon juice; let the filling cool slightly to prevent soggy dough.
8. On a lightly floured surface, roll out pizza dough to a 1/8-inch thickness.
9. Use a 4-inch round cutter or glass to cut dough into circles, re-rolling scraps as needed.
10. Place 1 heaping tablespoon of filling in the center of each dough circle.
11. Fold dough over filling to form a triangle, pinching edges firmly to seal—a fork crimp ensures no leaks during baking.
12. Arrange fatayers on the prepared baking sheet, spacing them 1 inch apart.
13. Brush each fatayer lightly with beaten egg wash for a shiny, golden finish.
14. Bake at 400°F for 18–20 minutes, until dough is puffed and deeply golden brown.
15. Let cool on the sheet for 5 minutes before serving; they’re hottest and crispiest fresh from the oven.
Flaky, tender dough gives way to a spiced beef and spinach filling that’s savory with a bright lemon kick. Serve these warm with a side of tangy yogurt sauce or pack them cold for a next-day lunch—they stay deliciously portable.
Spicy Beef Kibbeh
Whip up a Middle Eastern classic with a fiery twist. This Spicy Beef Kibbeh delivers crispy, torpedo-shaped shells packed with savory-spiced beef and pine nuts. Perfect for parties or a bold weeknight dinner.
Serving: 4 | Pre Time: 30 minutes | Cooking Time: 20 minutes
Ingredients
– 1 cup fine bulgur wheat, soaked in warm water for 15 minutes then drained
– 1 lb ground beef (80/20 blend for juiciness)
– 1 medium yellow onion, finely chopped
– 1/4 cup pine nuts, toasted for extra crunch
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp paprika
– 1/2 tsp cayenne pepper, adjust to heat preference
– 1/2 tsp ground allspice
– 1 tsp salt
– 1/4 tsp black pepper
– Vegetable oil for frying, about 2 cups
Instructions
1. Combine the soaked bulgur, half of the chopped onion, cumin, paprika, cayenne, allspice, salt, and black pepper in a large bowl.
2. Knead the mixture with your hands for 5 minutes until it forms a smooth, cohesive dough. Tip: Wet your hands slightly to prevent sticking.
3. Heat 1 tbsp olive oil in a skillet over medium-high heat (350°F).
4. Add the remaining chopped onion and sauté for 4-5 minutes until translucent.
5. Add the ground beef to the skillet and cook for 6-7 minutes, breaking it up with a spoon, until browned and no pink remains.
6. Stir in the toasted pine nuts and cook for 1 more minute. Remove from heat and let cool slightly.
7. Take a golf-ball-sized portion of the bulgur dough and hollow it out with your thumb to form a shell.
8. Fill the shell with 1 tbsp of the beef mixture, then seal the edges tightly to form an oval shape. Tip: Keep a bowl of water nearby to moisten your fingers for easier sealing.
9. Repeat with the remaining dough and filling to make about 12 kibbeh.
10. Heat vegetable oil in a deep pot to 375°F, using a thermometer for accuracy.
11. Fry the kibbeh in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Tip: Do not overcrowd the pot to maintain oil temperature.
12. Drain on a paper towel-lined plate.
Oozing with spiced beef, these kibbeh boast a crackling exterior that gives way to a tender, fragrant interior. Serve them hot with a dollop of cool tzatziki or hummus to balance the heat, or tuck them into pita with fresh herbs for a handheld feast.
Beef and Lentil Mujadara
Just when you thought comfort food couldn’t get better—enter this hearty, protein-packed twist on a classic. Juicy ground beef meets earthy lentils and caramelized onions for a one-pot wonder that’s ridiculously satisfying. Skip the takeout and get ready for a flavor explosion that’ll have everyone asking for seconds.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 45 minutes
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1 cup brown lentils, rinsed
– 2 large yellow onions, thinly sliced
– 3 cups water
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp ground coriander
– 1/2 tsp ground cinnamon
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley, for garnish
Instructions
1. Heat 1 tbsp olive oil in a large pot or Dutch oven over medium heat.
2. Add the sliced onions and cook, stirring occasionally, for 20–25 minutes until deeply golden brown and caramelized—don’t rush this step for maximum sweetness.
3. Remove half the onions to a plate and set aside for garnish.
4. Add the remaining 1 tbsp olive oil to the pot with the onions.
5. Crumble in the ground beef and cook for 5–7 minutes, breaking it up with a spoon, until no pink remains.
6. Stir in the cumin, coriander, cinnamon, salt, and pepper, and cook for 1 minute to toast the spices.
7. Add the rinsed lentils and water, scraping up any browned bits from the bottom of the pot.
8. Bring to a boil, then reduce heat to low, cover, and simmer for 25–30 minutes until lentils are tender and most liquid is absorbed—check at 25 minutes to avoid overcooking.
9. Remove from heat and let sit, covered, for 5 minutes to allow flavors to meld.
10. Fluff with a fork and top with reserved caramelized onions and chopped parsley.
Get ready for a dish where tender lentils soak up all the spiced beef goodness, with crispy onions adding a sweet crunch. Serve it warm with a dollop of Greek yogurt or pile it into pita for a handheld feast—it’s comfort food that feels totally fresh.
Beef and Tomato Shakshuka
Tired of the same old breakfast? This Beef and Tomato Shakshuka flips the script. Think savory ground beef simmered in a spiced tomato sauce, crowned with perfectly poached eggs—it’s a one-pan wonder that’s equal parts cozy and craveable.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 25 minutes
Ingredients
– 1 tbsp olive oil (or any neutral oil)
– 1 lb ground beef (85% lean works great)
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp red pepper flakes (adjust to heat preference)
– 1 (28 oz) can crushed tomatoes
– 4 large eggs
– Salt and black pepper, to season throughout
– Fresh parsley, chopped (for garnish)
– Crusty bread, for serving
Instructions
1. Heat olive oil in a large skillet over medium-high heat.
2. Add ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 5-7 minutes.
3. Tip: Drain excess fat for a less greasy result.
4. Add diced onion and cook until softened and translucent, about 4 minutes.
5. Stir in minced garlic, cumin, smoked paprika, and red pepper flakes; cook for 1 minute until fragrant.
6. Pour in crushed tomatoes and season with salt and black pepper.
7. Reduce heat to medium-low and simmer the sauce for 10 minutes, stirring occasionally, until slightly thickened.
8. Tip: Taste and adjust spices now—add more red pepper flakes if you like it spicy.
9. Create 4 small wells in the sauce with the back of a spoon.
10. Crack an egg into each well.
11. Cover the skillet and cook for 5-7 minutes, or until egg whites are set but yolks are still runny.
12. Tip: For firmer yolks, cook an extra 1-2 minutes.
13. Remove from heat and garnish with chopped parsley.
14. Serve immediately directly from the skillet with crusty bread for dipping.
Serve this shakshuka hot, letting the rich, spiced tomato sauce mingle with the creamy egg yolks. The beef adds a hearty, savory depth that makes it a standout meal any time of day. Scoop it up with bread for the ultimate comforting bite.
Middle Eastern Beef Pita Sandwiches
Nail your next meal prep with these flavor-packed handhelds. Think tender spiced beef, crisp veggies, and creamy sauce all hugged by warm pita. Perfect for a quick dinner or a crowd-pleasing lunch.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 15 minutes
Ingredients
– 1 lb ground beef (80/20 blend for juiciness, or leaner if preferred)
– 4 large pita breads (or pocketless naan)
– 1 tbsp olive oil (or any neutral oil)
– 1 medium yellow onion, finely diced
– 3 garlic cloves, minced
– 1 tbsp ground cumin
– 1 tsp paprika (smoked adds depth)
– 1/2 tsp ground cinnamon
– 1/2 cup plain Greek yogurt (full-fat for creaminess)
– 1 tbsp lemon juice (freshly squeezed)
– 1 cup shredded lettuce
– 1 medium tomato, diced
– 1/4 cup fresh parsley, chopped (cilantro works too)
– Salt and black pepper (adjust to taste)
Instructions
1. Heat olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add diced onion and cook, stirring occasionally, until softened and lightly browned, 4-5 minutes.
3. Stir in minced garlic and cook for 30 seconds until fragrant.
4. Add ground beef to the skillet, breaking it up with a spatula into small crumbles.
5. Cook beef until no pink remains, 5-6 minutes, draining excess fat if desired.
6. Sprinkle cumin, paprika, cinnamon, 1 tsp salt, and 1/2 tsp black pepper over the beef.
7. Stir spices into the beef and cook for 1 minute to toast them, enhancing flavor.
8. Remove skillet from heat and let the beef mixture rest while you prepare other components.
9. In a small bowl, whisk together Greek yogurt and lemon juice until smooth for the sauce.
10. Warm pita breads in a dry skillet over medium heat for 30 seconds per side, or wrap in a damp towel and microwave for 20 seconds.
11. Assemble sandwiches by spreading 2 tbsp yogurt sauce inside each pita.
12. Divide beef mixture evenly among pitas, topping with shredded lettuce, diced tomato, and chopped parsley.
13. Fold pitas gently to enclose the fillings. Vibrant and satisfying, these sandwiches boast juicy, spiced beef against cool, crunchy veggies, all tied together with a tangy yogurt sauce. Serve them immediately with extra sauce for dipping, or pack them for a picnic—just wrap tightly to keep everything snug.
Beef and Bulgur Tabbouleh
Kick your salad game up a notch with this protein-packed twist on a classic. We’re swapping traditional parsley for hearty ground beef and nutty bulgur. Get ready for a meal that’s satisfying, fresh, and packed with flavor.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 1 cup fine bulgur wheat
– 1 ¼ cups boiling water
– 3 tbsp olive oil, or any neutral oil
– ¼ cup fresh lemon juice (about 2 lemons)
– 1 cup finely chopped fresh parsley
– ½ cup finely chopped fresh mint
– 1 cup diced English cucumber
– 1 cup halved cherry tomatoes
– ½ cup finely chopped red onion
– 1 tsp salt, adjust to taste
– ½ tsp black pepper
Instructions
1. Place 1 cup fine bulgur wheat in a large heatproof bowl. Pour 1 ¼ cups boiling water over it, cover tightly with plastic wrap, and let sit for 15 minutes until water is absorbed and bulgur is tender.
2. Tip: Fluff the hydrated bulgur with a fork to separate grains and prevent clumping.
3. Heat 1 tbsp olive oil in a large skillet over medium-high heat. Add 1 lb ground beef and cook for 6-8 minutes, breaking it into small crumbles with a spatula, until no pink remains and it’s lightly browned.
4. Transfer the cooked beef to a paper towel-lined plate to drain excess grease and let cool slightly.
5. In a small bowl, whisk together the remaining 2 tbsp olive oil, ¼ cup fresh lemon juice, 1 tsp salt, and ½ tsp black pepper to make the dressing.
6. Tip: Whisk the dressing vigorously for 30 seconds to emulsify the oil and lemon juice for a smoother consistency.
7. In the large bowl with the fluffed bulgur, add the cooled beef, 1 cup chopped parsley, ½ cup chopped mint, 1 cup diced cucumber, 1 cup halved cherry tomatoes, and ½ cup chopped red onion.
8. Pour the dressing over the bowl and toss everything together until evenly combined.
9. Tip: Let the tabbouleh rest at room temperature for 10 minutes before serving to allow the flavors to meld.
10. Serve immediately or refrigerate for up to 2 days.
Serve this tabbouleh slightly warm or chilled for a refreshing contrast. The bulgur adds a pleasant chew, while the beef brings a savory depth that pairs perfectly with the bright herbs and lemon. Scoop it into lettuce cups for a low-carb meal or pack it for a next-level lunch that won’t get soggy.
Beef and Yogurt Kebab Wrap
Whip up a protein-packed dinner that’s bursting with flavor and ready in under 30 minutes. This Beef and Yogurt Kebab Wrap combines juicy, spiced beef with a tangy yogurt sauce, all wrapped in a warm tortilla for the ultimate handheld meal. It’s a weeknight lifesaver that feels like a restaurant treat.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 10 minutes
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 4 large flour tortillas (burrito-size, about 10-inch diameter)
– 1 cup plain Greek yogurt (full-fat recommended for creaminess)
– 1 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp paprika
– 1/2 tsp cumin
– 1/2 tsp salt (adjust to taste)
– 1/4 tsp black pepper
– 1/4 cup chopped fresh parsley (or cilantro as an alternative)
– 1 tbsp lemon juice (freshly squeezed preferred)
Instructions
1. In a medium bowl, combine 1 cup plain Greek yogurt, 1/4 cup chopped fresh parsley, 1 tbsp lemon juice, and 1/4 tsp black pepper. Mix thoroughly and refrigerate until ready to use—this allows the flavors to meld.
2. In a separate bowl, add 1 lb ground beef, 1 tsp garlic powder, 1 tsp paprika, 1/2 tsp cumin, and 1/2 tsp salt. Use your hands to mix until the spices are evenly distributed throughout the beef.
3. Heat a large skillet over medium-high heat and add 1 tbsp olive oil, swirling to coat the pan. Tip: Let the oil heat for 30 seconds until it shimmers to prevent sticking.
4. Add the spiced beef mixture to the skillet, breaking it into small pieces with a spatula. Cook for 6-8 minutes, stirring occasionally, until the beef is browned and no pink remains.
5. While the beef cooks, warm 4 large flour tortillas in a dry skillet over medium heat for 30 seconds per side, or wrap them in a damp paper towel and microwave for 20 seconds to make them pliable.
6. Remove the beef from heat and let it rest for 2 minutes to allow the juices to redistribute, which keeps it moist.
7. Assemble each wrap by placing a warm tortilla flat, spooning a quarter of the beef down the center, and topping with a generous dollop of the yogurt sauce.
8. Fold the sides of the tortilla inward, then roll tightly from the bottom to enclose the filling. Tip: If the tortilla cracks, it may be too dry—re-warm briefly to soften.
9. Serve immediately. For extra crispiness, place the assembled wraps seam-side down in the skillet over medium heat for 1-2 minutes per side to lightly toast.
Ready to devour? The beef stays juicy with a smoky spice kick, while the cool yogurt sauce adds a tangy contrast that cuts through the richness. Serve these wraps sliced in half for easy sharing, or pair them with a simple side salad for a complete meal that’s sure to become a regular in your rotation.
Beef and Herb Meatballs in Tahini Sauce
Perfectly tender meatballs swimming in a creamy tahini sauce—this is the cozy dinner upgrade you didn’t know you needed. Packed with fresh herbs and savory beef, it’s a flavor bomb that comes together fast. Skip the takeout and get ready to impress.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 25 minutes
Ingredients
- 1 lb ground beef (80/20 blend for juiciness)
- 1/4 cup fresh parsley, finely chopped (or sub with cilantro)
- 2 tbsp fresh dill, finely chopped
- 1/2 cup plain breadcrumbs
- 1 large egg
- 2 cloves garlic, minced
- 1 tsp ground cumin
- 1/2 tsp black pepper
- 1/2 tsp salt
- 2 tbsp olive oil (or any neutral oil)
- 1/2 cup tahini paste (stirred well before using)
- 1/2 cup water
- 2 tbsp lemon juice (freshly squeezed for brightness)
- 1/4 tsp paprika (for garnish)
Instructions
- Preheat your oven to 400°F and line a baking sheet with parchment paper.
- In a large bowl, combine the ground beef, parsley, dill, breadcrumbs, egg, minced garlic, cumin, black pepper, and salt.
- Mix with your hands until just combined—overmixing can make the meatballs tough.
- Shape the mixture into 1-inch meatballs, placing them on the prepared baking sheet.
- Brush the meatballs lightly with 1 tablespoon of olive oil.
- Bake for 15–18 minutes, until the meatballs are browned and reach an internal temperature of 160°F.
- While the meatballs bake, heat the remaining 1 tablespoon of olive oil in a saucepan over medium heat.
- Whisk in the tahini paste, water, and lemon juice until smooth and creamy.
- Simmer the sauce for 3–5 minutes, stirring constantly, until it thickens slightly—if it gets too thick, add a splash more water.
- Transfer the baked meatballs to the saucepan, gently tossing to coat them evenly in the tahini sauce.
- Sprinkle with paprika for a pop of color.
Outrageously creamy and herb-packed, these meatballs boast a velvety tahini sauce that clings to every bite. Serve them over fluffy rice or with warm pita for dipping—the sauce is so good, you’ll want to drizzle it on everything.
Beef and Apricot Tagine
Obliterate boring weeknight dinners with this sweet-savory Moroccan-inspired tagine. Tender beef simmers with dried apricots in a cozy spiced broth—it’s a one-pot wonder that practically cooks itself. Get ready to impress with minimal effort.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 2 hours
Ingredients
– 1.5 lbs beef chuck, cut into 1-inch cubes (or use stew meat)
– 1 tbsp olive oil (or any neutral oil)
– 1 large yellow onion, diced
– 3 garlic cloves, minced
– 1 tbsp grated fresh ginger
– 1 tsp ground cumin
– 1 tsp ground cinnamon
– 1/2 tsp ground turmeric
– 1/4 tsp cayenne pepper (adjust to spice preference)
– 1 cup dried apricots, halved
– 2 cups beef broth (low-sodium preferred)
– 1 tbsp honey
– Salt, to season
– Fresh cilantro, chopped for garnish
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear.
2. Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat until shimmering.
3. Add the beef in a single layer, working in batches if needed, and sear for 3–4 minutes per side until browned. Transfer to a plate.
4. Reduce heat to medium and add the diced onion to the pot. Sauté for 5 minutes until softened.
5. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
6. Add the cumin, cinnamon, turmeric, and cayenne pepper, toasting the spices for 30 seconds to bloom their flavors.
7. Return the seared beef and any accumulated juices to the pot.
8. Pour in the beef broth and add the halved dried apricots and honey, stirring to combine.
9. Bring the mixture to a simmer, then reduce heat to low, cover, and let it cook gently for 1.5–2 hours until the beef is fork-tender.
10. Taste and season with salt as needed, typically about 1/2 teaspoon.
11. Serve hot, garnished with fresh chopped cilantro.
Here, the beef melts into a rich, aromatic sauce with pops of sweet apricot in every bite. For a creative twist, spoon it over fluffy couscous or scoop it up with warm flatbread—it’s comfort food with a global flair.
Middle Eastern Beef and Hummus Platter
Grab your plates—this Middle Eastern Beef and Hummus Platter is a flavor-packed feast that’s perfect for sharing. Bold spices meet creamy hummus and fresh veggies for a meal that’s both hearty and vibrant. Skip the takeout and build your own platter in under an hour.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (80/20 blend for juiciness)
– 1 cup hummus (store-bought or homemade)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp ground cumin
– 1 tsp paprika
– ½ tsp garlic powder
– ½ tsp salt (adjust to taste)
– ¼ tsp black pepper
– 1 lemon, cut into wedges
– ¼ cup fresh parsley, chopped
– 4 pita breads, warmed
– 1 cup cherry tomatoes, halved
– ½ cucumber, sliced
Instructions
1. Heat 1 tbsp olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
2. Add 1 lb ground beef to the skillet, breaking it apart with a spatula into small crumbles.
3. Cook the beef for 5–7 minutes, stirring occasionally, until no pink remains and it’s browned evenly.
4. Sprinkle 1 tsp ground cumin, 1 tsp paprika, ½ tsp garlic powder, ½ tsp salt, and ¼ tsp black pepper over the beef.
5. Stir the spices into the beef and cook for 1 more minute to toast them, releasing their aroma.
6. Remove the skillet from heat and let the beef rest for 2 minutes to absorb the flavors.
7. Spread 1 cup hummus onto a large serving platter in an even layer, using the back of a spoon.
8. Spoon the spiced beef over the hummus, leaving some hummus visible around the edges.
9. Arrange 1 cup halved cherry tomatoes and ½ sliced cucumber around the beef on the platter.
10. Drizzle 1 tbsp olive oil over the vegetables and beef for a glossy finish.
11. Garnish the platter with ¼ cup chopped fresh parsley and lemon wedges for squeezing.
12. Warm 4 pita breads in a toaster or oven at 350°F for 3–5 minutes until soft and pliable.
Warm pita breads scoop up the spiced beef and creamy hummus for a satisfying bite. The juicy tomatoes and crisp cucumber add a fresh crunch that balances the rich flavors. Serve it family-style with extra lemon wedges to brighten each mouthful.
Beef and Pomegranate Molasses Glaze
Make your weeknight dinner unforgettable with this sweet-tangy glaze. Sear juicy beef, then simmer it in a glossy pomegranate molasses sauce that clings to every bite. It’s restaurant-worthy flavor in under 30 minutes—perfect for impressing guests or treating yourself.
Serving: 4 | Pre Time: 10 minutes | Cooking Time: 20 minutes
Ingredients
– 1.5 lbs beef sirloin tips, cut into 1-inch cubes (or flank steak)
– 2 tbsp olive oil, or any neutral oil
– 1/2 cup pomegranate molasses
– 1/4 cup low-sodium beef broth
– 2 tbsp soy sauce
– 1 tbsp honey, adjust to taste for sweetness
– 3 garlic cloves, minced
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/4 tsp salt, plus more for seasoning beef
– Fresh pomegranate arils for garnish, optional
– Chopped parsley for garnish, optional
Instructions
1. Pat the beef cubes dry with paper towels to ensure a good sear, then season all over with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Add the beef cubes in a single layer, working in batches if needed to avoid overcrowding, and sear for 3–4 minutes per side until deeply browned. Tip: Don’t move the beef too soon—let it form a crust for maximum flavor.
4. Transfer the seared beef to a plate and set aside.
5. Reduce the heat to medium and add the minced garlic to the same skillet, sautéing for 30 seconds until fragrant.
6. Pour in the pomegranate molasses, beef broth, soy sauce, honey, smoked paprika, and 1/4 tsp salt, stirring to combine.
7. Bring the sauce to a simmer, then let it cook for 2–3 minutes until slightly thickened. Tip: Taste and adjust honey for sweetness or add a splash of broth if too thick.
8. Return the beef and any accumulated juices to the skillet, tossing to coat evenly in the glaze.
9. Simmer the beef in the sauce over medium-low heat for 5–7 minutes, stirring occasionally, until the beef is cooked through and the glaze is sticky. Tip: For extra gloss, baste the beef with sauce during the last minute.
10. Remove from heat and garnish with fresh pomegranate arils and chopped parsley if desired.
This dish delivers tender beef with a sticky, caramelized glaze that balances sweet pomegranate and savory umami. Try it over fluffy rice or with roasted veggies to soak up every drop of sauce.
Beef and Pine Nut Stuffed Bell Peppers
Forget boring weeknight dinners—these stuffed peppers are a flavor-packed upgrade. Featuring savory beef, crunchy pine nuts, and melty cheese, they’re a complete meal in one colorful package. Ready in under an hour, they’re perfect for meal prep or impressing guests.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 35 minutes
Ingredients
- 4 large bell peppers (any color), tops removed and seeds cleaned out
- 1 lb ground beef (80/20 blend for best flavor)
- 1/2 cup pine nuts, toasted for extra crunch
- 1 cup cooked white rice (or quinoa for a gluten-free option)
- 1/2 cup shredded mozzarella cheese (or Monterey Jack for more melt)
- 1/4 cup grated Parmesan cheese
- 1 small yellow onion, finely diced
- 2 cloves garlic, minced
- 1 (15 oz) can crushed tomatoes
- 1 tbsp olive oil (or any neutral oil)
- 1 tsp dried oregano
- 1/2 tsp salt, adjust to taste
- 1/4 tsp black pepper
Instructions
- Preheat your oven to 375°F (190°C).
- Heat 1 tbsp olive oil in a large skillet over medium-high heat.
- Add the diced onion and cook for 3–4 minutes until translucent.
- Add the minced garlic and cook for 1 minute until fragrant.
- Add the ground beef to the skillet, breaking it up with a spoon.
- Cook the beef for 5–7 minutes until no pink remains, stirring occasionally.
- Drain any excess grease from the skillet using a spoon.
- Stir in the crushed tomatoes, dried oregano, salt, and black pepper.
- Simmer the mixture for 5 minutes to blend flavors.
- Remove the skillet from heat and stir in the cooked white rice and toasted pine nuts.
- Let the filling cool slightly for 2–3 minutes to prevent the peppers from becoming soggy.
- Stand the bell peppers upright in a baking dish.
- Spoon the beef mixture evenly into each pepper, packing it down gently.
- Top each pepper with shredded mozzarella cheese and grated Parmesan cheese.
- Cover the baking dish loosely with aluminum foil.
- Bake at 375°F for 25 minutes.
- Remove the foil and bake for an additional 10 minutes until the cheese is bubbly and golden.
- Let the peppers rest for 5 minutes before serving to set the filling.
Outstandingly tender peppers cradle a rich, savory filling with pops of nutty crunch from the pine nuts. The melted cheese forms a golden crust that contrasts beautifully with the juicy interior. Serve them over a bed of greens for a lighter meal or with a dollop of sour cream for extra creaminess.
Beef and Za’atar Spiced Flatbread
Just when you thought flatbread couldn’t get any better—enter this beefy, herby masterpiece. Juicy ground beef meets earthy za’atar in a crispy, golden vessel. Skip the takeout menus; this is your new weeknight hero.
Serving: 4 | Pre Time: 15 minutes | Cooking Time: 20 minutes
Ingredients
– 1 lb ground beef (80/20 blend for best flavor)
– 2 tbsp za’atar spice blend (or make your own with thyme, sumac, sesame seeds)
– 1 cup all-purpose flour, plus extra for dusting
– 1/2 cup warm water (about 110°F)
– 2 tbsp olive oil, divided (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper, freshly ground
– 1/4 cup plain Greek yogurt (for serving, optional but recommended)
– Fresh parsley, chopped (for garnish)
Instructions
1. In a medium bowl, combine 1 cup flour, 1/2 cup warm water, 1 tbsp olive oil, and 1/2 tsp salt. Mix until a shaggy dough forms. Tip: Water temperature is key—too hot kills yeast-like texture, too cold slows gluten development.
2. Knead dough on a lightly floured surface for 3-4 minutes until smooth. Cover with a damp towel and let rest for 10 minutes.
3. While dough rests, heat a large skillet over medium-high heat. Add 1 tbsp olive oil and 1 lb ground beef. Cook for 5-6 minutes, breaking into small crumbles with a spatula.
4. Drain excess fat from beef. Stir in 2 tbsp za’atar, 1/2 tsp salt, and 1/2 tsp black pepper. Cook for 1 more minute until fragrant. Remove from heat.
5. Divide dough into 4 equal balls. Roll each into a 1/8-inch thick oval on a floured surface. Tip: Roll outward from center to prevent tearing and ensure even thickness.
6. Heat a clean skillet or griddle over medium heat. Cook each flatbread for 2-3 minutes per side until puffed and golden brown with charred spots.
7. Top warm flatbreads evenly with beef mixture. Tip: Spread beef immediately after cooking flatbreads so heat melts spices into the bread.
8. Garnish with chopped parsley and dollops of Greek yogurt if using.
Delight in the contrast of crispy, blistered flatbread against the savory, spiced beef. The za’atar adds a tangy, herbal punch that cuts through the richness perfectly. Serve it folded street-style for easy eating, or slice into wedges for a shareable appetizer with extra yogurt for dipping.
Summary
Lavish your table with these 20 Middle Eastern beef recipes, each bursting with authentic flavors and easy enough for any home cook. We hope you find a new family favorite! Don’t forget to leave a comment telling us which dish you loved most and share this roundup on Pinterest to spread the delicious inspiration.
