Middle Eastern starters

    From moreish meze to elegant first course salads, we have loads of starters from throughout the Middle East. Find recipes for moutabel, fattoush, houmous, baba ghanoush and lots more.

    67 recipes

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    88 reviews
     
    10min

    This basic recipe for houmous is quick and easy - you'll have no reason to buy it from the supermarket again!

    Recipe by: TAZF18

     
    7 reviews
     
    40min

    This chickpea puree is simply divine. Chickpeas are blended with lemon zest, lemon juice, tahini, olive oil and garlic. Serve as a dip with vegetables or pitta bread. It also does well as a sandwich filler.

    Recipe by: joshscrivener

     
    47 reviews
     
    1hr45min

    Classic houmous made with chickpeas, onion, tahini, garlic, lemon, cumin and olive oil - then flavoured and coloured with beetroot.

    Recipe by: KIMBERLEE

     
    2 reviews
     
    2hr15min

    This is a very simple and tasty, creamy vegan dip to serve with pitta bread or crudités, and is good for pre-dinner nibbles, or as a starter or for a party table. I'm not really sure how many this recipe serves but with pitta bread, there would be plenty for at least 6 to 8 people.

    Recipe by: AndreaJW

     
    2 reviews
     
    20min

    I really liked the kofte kebabs from my local take away so decided to attempt my own. Tastes great with pitta bread and a raita dip.

    Recipe by: philp8110

     
    7 reviews
     
    10min

    This recipe makes enough for a large party. The tofu makes the houmous mild and creamy. Add as much garlic as you like!

    Recipe by: Nina

     
    381 reviews
     
    12min

    These crunchy wholemeal baked pitta chips make a lovely accompaniment to houmous, baba ganoush or any dip.

    Recipe by: Dawn

     
    5 reviews
     
    10min

    This creamy, garlicky Middle Eastern dip is unbelievably simple to make – and you can do it for a fraction of the price of the store-bought versions.

    Recipe by: Maggie Pannell

     
    34 reviews
     
    5min

    This version of the delicious, creamy Middle Eastern dip uses yoghurt and is delightful with raw vegetables or toasted pitta triangles. It is much lower in fat than classic houmous.

    Recipe by: sal

     
    10 reviews
     
    10min

    An exotic dip consisting of walnuts and a touch of pomegranate. Originally from Syria, this is also popular in parts of Lebanon and Turkey, where it is called Cevizli Biber. Serve with pitta bread.

    Recipe by: MRSHELLOKITTY

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