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Middle Eastern Style Cabbage Salad Recipe

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a Middle Eastern Style Cabbage Salad Recipe!

Middle Eastern Style Cabbage Salad in a blue dish.

This Middle Eastern style cabbage salad can be made with green or red cabbage.

It's a perfect side dish to accompany your favorite Middle Eastern main dishes or any main!

So let me tell you why you will love this delicious cabbage recipe!

Why You Will Love This Middle Eastern Cabbage Salad Recipe!

The Middle Eastern way of preparing a cabbage salad is very simple and incredibly delightful.

Here I will share a recipe for this salad which you will love because:

  • It's a light, delicious, and refreshing salad! It's a bit tangy, garlicky, and peppery to taste, with a lovely salty flavor as well.
  • You only need 6 simple ingredients for this recipe
  • This cabbage salad makes a perfect side dish to accompany grilled meats or your favorite main dishes
  • It's super easy to make!

Now let me tell you what ingredients you will need for this lovely Middle Eastern salad.

🥘 Ingredients

Green cabbage, jar labeled black pepper, bowls filled with salt, olive oil, lemon juice and garlic, and half a lemon.

You will need the following 6 ingredients to make this cabbage salad:

  • Cabbage - you can use red cabbage or green cabbage, they are both delicious!
  • Minced garlic cloves
  • Lemon juice - can sub white wine vinegar
  • Olive oil
  • Salt
  • Black pepper (freshly ground is best)

These common ingredients are easily found at your local grocery store and you may even have everything on hand and ready to go!

I hope you are excited to make this flavorful dish...let's get to it!

🔪 Instructions

Here are the simple steps to make this cabbage salad.

Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like.

Then separate the cabbage leaves between the green and the white leaves.

Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.

Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured below.

Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.

You could use a mandoline to shred the cabbage if you prefer.

Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.

Shredded green cabbage held by someone's hand over a colander.

After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.

Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.

Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
Add the garlic, lemon juice and olive oil to the cabbage after squeezing out the water from the cabbage.
Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
Now add salt and pepper to taste and get ready to enjoy!
Middle Eastern Style Cabbage Salad with shredded red cabbage in a glass bowl. There is a spoon with the red cabbage in the foreground.
Here's this cabbage salad made with red cabbage. It's equally as delicious!

And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!

Suggestions For Serving

Middle Eastern Style Cabbage Salad in a blue dish.

I love serving this Arabic cabbage salad paired with the classic kebab, or with Middle Eastern Chicken with Lemon and Olives. Arab Rice is the perfect finishing touch to round out a delicious and satisfying meal!

You'll fall in love with green cabbage again after trying this salad!

FAQ

Can you eat raw cabbage salad?

Raw cabbage salad is a great way to enjoy this healthy and delicious vegetable and can certainly be enjoyed eaten in a raw state!

Is cabbage salad healthy?

Cabbage is a very healthy and nutritious vegetable! It's full of nutrients and antioxidants, and when enjoyed raw in a cabbage salad it is healthy and so good for you!

How do I store any leftover cabbage salad?

Store any leftover Middle Eastern Cabbage Salad in an airtight container in your refrigerator and consume within 3-4 days.

Some Other Great Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

Middle Eastern Style Cabbage Salad in a blue dish.

Middle Eastern Style Cabbage Salad Recipe

Grace (adapted from and inspired by Claudia Roden's Recipe for "Cabbage Salad" from "A Book of Middle Eastern Food"
This Middle Eastern Style Cabbage Salad Recipe is simple and delicious! It pairs perfectly with kebabs or your favorite mains and is a wonderful way to enjoy cabbage!
Print Recipe Pin Recipe
Prep Time 10 mins
Resting time for salted cabbage 30 mins
Total Time 40 mins
Course Salad, Side Dish, vegetable side dish
Cuisine Arabic, Middle East
Servings 4 people
Calories 80 kcal

Ingredients
  

  • ½ pound cabbage approximately ½ of a small head of cabbage
  • 2 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 cloves garlic minced
  • ½ ts salt this is for salting the cabbage, plus additional to taste
  • ⅛ ts pepper plus additional to taste; use freshly ground for best results

Instructions
 

  • Begin by cutting the head of cabbage in half and the remove the core and the thick stem and any tough leaves as best you can. You can also remove the loose outer leaves of the cabbage if you like. Then separate the cabbage leaves between the green and the white leaves.
    Green cabbage split into the white and green parts. Some of the cabbage has been cut into long green slivers. The cabbage is on top of a wooden cutting board.
  • Cut the cabbage into long and thin slices. When cutting the cabbage, cut against the fibers you will see in the cabbage leaves as pictured.
    Green cabbage split into green and white parts on a wooden cutting board. This is a knife poised over one of the parts of the cabbage.
  • Now place the sliced or shredded cabbage into a colander, and sprinkle salt over the cabbage. Massage the salt into the cabbage, and then allow it to sit for 30 minutes. This will help to remove excess water from the cabbage and make it flexible and pliable.
    Shredded green cabbage held by someone's hand over a colander.
  • After 30 minutes, rinse the cabbage and squeeze out all the excess water. Squeeze hard, so that you can remove as much water as possible, and then put the cabbage in a large mixing bowl.
    Shredded green cabbage in a glass bowl with a yellow spoon. There are small bowls containing lemon juice, olive oil, and garlic. There is a silver pepper grinder as well.
  • Now all that's left is to add the dressing ingredients! Add the olive oil, lemon juice (or white wine vinegar), and the garlic. Mix well, and then add additional salt and ⅛ t/s or more of pepper to taste. Add freshly ground black pepper for best results.
    Green cabbage shredded to make a salad in a glass bowl, with a yellow spoon containing some of the cabbage salad. Black pepper has been added to the cabbage.
  • And just like that, your delicious Middle Eastern Cabbage Salad is ready to enjoy!
    Middle Eastern Style Cabbage Salad in a blue dish.

Notes

I've used green cabbage in this recipe, but have also used red cabbage which is equally delicious!  Feel free to use either!
The ingredients may be adjusted to suit your tastes.
Enjoy! 

Nutrition

Calories: 80kcalCarbohydrates: 4gProtein: 1gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gSodium: 301mgPotassium: 110mgFiber: 1gSugar: 2gVitamin A: 56IUVitamin C: 23mgCalcium: 27mgIron: 0.4mg
Keyword cabbage, easy salad, green cabbage, red cabbage
Tried this recipe?Let us know how it was!

Easy Arab Rice Recipe

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This page may contain affiliate links. So I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Arab Rice Recipe!

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

The Middle East's way of cooking rice is irresistibly delicious. Here I'm delighted to share a simple recipe for this seasoned rice which can be a star side dish to accompany your favorite grilled meats or stews.

So let me tell you a little bit about Arab rice!

[feast_advanced_jump_to]

What is Arab Rice?

Rice is an essential dish in the Arab world. In many parts of the Middle East, it is eaten on a daily basis.

There are many ways of cooking Arab rice although very often they are similar. For example a Lebanese rice recipe may differ from a Syrian rice recipe, or Turkish rice. However typically the same type of rice and ingredients may be used, but the quantities and techniques of cooking the rice may differ.

Most often long-grain rice or basmati rice is used (especially in the Persian rice dishes). Butter, oil, and salt are also very common ingredients, and sometimes saffron is added to the rice to turn it a beautiful yellow color.

And here, we have a magnificent version that includes vermicelli pasta.

Why You Will Love This Arab Rice Recipe

Here's why you are going to LOVE LOVE this arab rice recipe!

  • This recipe will give you the fluffiest and tender rice and vermicelli!
  • The taste of this rice is both buttery and salty and it's truly hard to stop eating it once you get started. 😃
  • The ingredients you need are easy to find at most grocery stores.
  • It's super easy to make! The hardest part is preventing your vermicelli and pine nuts from burning...but I'll address that part so no worries!

So I hope you are ready to make some delicious Arab rice!!

🥘 Ingredients

Bowls containing vermicelli pasta, basmati rice, pine nuts and salt. There is also a container of ghee.

The ingredients required for this dish are few and simple. You will need the following for this most delicious of Arabic dishes:

  • Vermicelli pasta (select vermicelli that is sold in small pieces, see below)
  • Basmati rice (can sub long grain white rice, but basmati rice is highly recommended)
  • Water (can sub chicken stock)
  • Ghee (can sub butter, but ghee is highly recommended)
  • Salt
  • Pine nuts (used as a garnish)
  • Fresh parsley (used as a garnish)

You should be able to get all or most of these ingredients at your local grocery store. There's no need to shop at a Middle Eastern grocery store unless you prefer to. The possible exception is ghee, to which I have included a link for purchase at Amazon for convenience sake.

Be sure to use vermicelli pasta, and not the Asian style vermicelli rice noodles. The vermicelli noodles are used in dishes like the delicious Singapore Noodles. Vermicelli pasta is typically sold as pasta that is broken up into small pieces. If the vermicelli that you purchase is spaghetti-like with long strands, then you will need to break up the pasta into small pieces.

So now I will show you step by step how to make this Easy Arab Rice Recipe!

🔪 Instructions

Begin by melting 1 tablespoon of ghee (or butter) on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.

Golden brown vermicelli in a saucepan.

Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.

Please note: You can rinse the rice if you like, to rid it of excess starch. I don't typically rinse but feel free to do this.

Basmati rice and golden brown vermicelli in a saucepan.

Add 2 cups of water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. I know it's tempting to peek, but it's best not to. 😊

Rice and vermicelli in water in a saucepan with a small red bowl containing salt poised over the saucepan.

During this time you can toast the pine nuts. Toasted pine nuts are mouthwateringly delicious and you'll definitely want to include these as garnish for your arab rice!

Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.

Toasted pine nuts in a frying pan.

After 20 minutes, remove the saucepan with the rice and vermicelli from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.

Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.

A saucepan containing cooked basmati rice and vermicelli topped with 4 dollops of ghee.

Fluff the cooked rice with a fork and then taste and add an extra pinch of salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!

Enjoy This Most Delicious Of Arabic Rice Recipes!

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

This Middle Eastern rice dish is the perfect side dish to accompany Middle Eastern stews or your favorite meat dishes. Truthfully, I could gobble up spoonful after spoonful of this rice on its own...it's SO SO GOOD!

I hope you will enjoy this delicious and simple rice dish soon!

You will find a printable recipe card at the bottom of this post.

FAQ

What type of rice is eaten in the Middle East?

Most typically basmati rice or long-grain rice are used for rice dishes in the Middle East.

How can I store any leftover Arab rice?

Store leftovers in an airtight container in your refrigerator and consume within 4 days.

What can I serve with Arab rice?

Arab rice is the perfect accompaniment to Middle Eastern stews, grilled meats, and salads.

Some Other Middle Eastern Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

Easy Arab Rice Recipe

Grace
You will absolutely LOVE this easy Arab rice recipe! The combination of fluffy rice and vermicelli prepared with buttery ghee is absolutely irresistable!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 27 mins
Resting Time 12 mins
Total Time 42 mins
Course accompaniment, Side Dish
Cuisine Middle East
Servings 4 people
Calories 542 kcal

Equipment

  • 1 Saucepan

Ingredients
  

  • 1 cup vermicelli pasta noodles about 3 oz of vermicelli
  • 1 cup basmati rice can sub long grain white rice
  • 2 cups water can sub chicken stock
  • 3 tablespoon ghee split 1 tablespoon to fry the vermicelli and 2 tablespoon added at the end; can sub butter
  • ½ ts salt

Garnishes

  • ¼ cup pine nuts
  • 1 ts ghee can sub olive oil if you prefer
  • 1 tablespoon fresh parsley minced

Instructions
 

  • Melt 1 tablespoon of ghee on medium heat in a saucepan. Add the vermicelli and fry until you get a nice deep golden brown color. This should take around 7 minutes and you will want to stir often and keep a close eye on it so that it doesn't burn.
    Golden brown vermicelli in a saucepan.
  • Now add the rice and stir to combine. You'll want to coat the rice in the melted fat when combining.
    Basmati rice and golden brown vermicelli in a saucepan.
  • Add water (or chicken stock) and salt and bring to the boil. Turn down the heat to low, and cover your saucepan with a tight fitting lid. Cook for 20 minutes, without removing the lid. During this time you can toast the pine nuts (see below).
    Rice and vermicelli in water in a saucepan with a small red bowl containing salt poised over the saucepan.
  • After 20 minutes, remove the saucepan from the heat and let the rice rest for 10 minutes without disturbing. Keep the lid on the saucepan during this time.
  • Now add the remaining 2 tablespoon of ghee to the top of the rice, and place the lid back on the saucepan. Allow to rest for another 2-3 minutes and during this time the ghee will melt.
    A saucepan containing cooked basmati rice and vermicelli topped with 4 dollops of ghee.
  • Fluff the rice with a fork and then taste and add extra salt if you prefer a saltier dish. Garnish with toasted pine nuts and some minced Italian parsley and enjoy!
    A gold rimmed bowl containing a combination of basmati rice and vermicelli topped with toasted pine nuts and minced Italian parsley.

Toasted Pine Nuts

  • Melt 1 ts of ghee (or olive oil) on medium low heat in a small pan. Once melted add the pine nuts and cook until they turn golden brown. Be sure to keep a close eye on them and stir very frequently to prevent them from burning. This may take around 4-5 minutes.
    Toasted pine nuts in a frying pan.

Notes

You can sub regular butter in this recipe instead of ghee, and chicken stock for water.
Please note: You can rinse the rice if you like, to rid it of excess starch. I don't typically rinse but you can if you like.
Enjoy as a side dish paired with delicious Easy Middle Eastern Chicken With Lemon and Olives!

Nutrition

Calories: 542kcalCarbohydrates: 87gProtein: 7gFat: 18gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 5gCholesterol: 29mgSodium: 408mgPotassium: 127mgFiber: 2gSugar: 0.4gVitamin A: 87IUVitamin C: 1mgCalcium: 30mgIron: 1mg
Keyword arab rice, Rice, seasoned rice
Tried this recipe?Let us know how it was!

Easy Foul Recipe Using Canned Fava Beans

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Foul Recipe Using Canned Fava Beans!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.

Fava beans...where have you been all my life? I'm so happy to have finally discovered this humble legume, which has nourished people throughout centuries.

One of the BEST ways to enjoy fava beans is in the dish Foul Medames, or foul for short.

So, here's a little bit of info on this dish, which originated in Egypt.

What is Foul Medames?

Foul medames is a humble dish which originated in Egypt. It's actually considered Egypt's National Dish, and some writers have said they think that this dish dates back to Ancient Egypt to the fourth century.

I have read that "medames" means "buried" in Egyptian. Centuries ago, the beans were buried over hot coals to cook slowly.

The dish is basically stewed fava beans, typically eaten for breakfast in Egypt. There are many variations as to how it's prepared and the accompaniments that are served with it.

Fava beans are also known as faba beans and broad beans. And, foul medames is also known by numerous names and spellings such as: ful mudammas, foul mudammas, and of course ful medames.

This dish is now enjoyed extensively throughout the Middle East, and even Africa!

Why You Will Love This Foul Recipe

Let me tell you why you will love this famous Middle Eastern dish, and this recipe!

  • This fava bean recipe is delicious! The fava beans have a meaty and earthy taste, and is supremely yummy when seasoned with cumin, salt, pepper, and lemon juice
  • Using canned beans makes preparation so incredibly easy!
  • Foul is a great source of protein and fiber, and high in nutrients. You can feel so good about having this as part of your breakfast table!

So now let me tell you what ingredients you will need to make this dish of creamy fava beans, which is famous throughout the arab world!

🥘 Ingredients

A white bowl with fava beans, small bowls with parsley, lemon juice, cumin, salt and pepper, hard boiled eggs, olive oil, and crushed garlic. There is a small white dish with red pepper flakes.

You will need the following ingredients to make this foul medames recipe:

  • Can of fava beans; be sure to select a can of fava beans that is plain and not already flavored with cumin, etc. I used Cortas Fava Beans which are cooked beans and ready to eat
  • Fresh garlic, crushed; I use a LOT of garlic in this recipe. Feel free to adjust to your tastes
  • Salt
  • Black Pepper
  • Lemon juice
  • Ground Cumin
  • Extra virgin olive oil; I recommend using a quality extra virgin olive oil
  • Parsley, minced for use as a garnish
  • Hard-boiled eggs, halved and used as a garnish
  • Aleppo pepper, an optional garnish I like to add for a little extra spice; please note these peppers are only moderately hot, and the Aleppo pepper flakes add a beautiful vibrant red color to this dish

Canned fava beans are such an easy and convenient way of making foul.

A can of Cortas Fava Beans.
Front of a can of Cortas Fava Beans.
The back of a can of Cortas Fava Beans.
Back of a can of Cortas Fava Beans.

However if you prefer to use dry fava beans, then consider using Bob's Red Mill Fava Beans. Prepare them per the package instructions and then use them in this delicious recipe. You could use a pressure cooker to cook these faster.

You should be able to get most if not all of these ingredients from your local grocery store. If you can't find canned fava beans there, then you may consider purchasing them from Amazon.

🔪 Instructions

You won't believe how easy it is to make this classic Middle Eastern dish!

Begin by rinsing the canned beans and then place in a saucepan along with ¼ cup of water. Place this on a medium heat on your stove. Mash the beans with a potato masher. If you like a bit of texture you can leave some whole, and mash the rest.

Fava beans in a saucepan with a potato masher mashing some of the beans.

Now add crushed garlic, salt, pepper, cumin, and the juice of ½ of a lemon. Mix well. Continue to heat until nicely warmed through, around 3-4 minutes. Taste and adjust for seasoning.

Crushed garlic in a mortar with a pestle on top of the garlic.
You can crush garlic using a mortar and pestle.
Mashed fava beans in a saucepan with crushed garlic, salt, pepper, cumin, and lemon juice. There is a blue spoon in the mashed beans.
Mix in seasonings, lemon juice, and crushed garlic into the mashed beans.

Place the mixture in a serving dish. Garnish with minced parsley, halved hard boiled eggs, and a bit of Aleppo pepper if desired. Now have fun pouring loads of the best Extra Virgin Olive Oil over your foul!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.

Suggestions For Serving

Serve with extra wedges of lemon, so that each person can add additional lemon juice if they like. Enjoy with warm pita bread, and your choice of fresh veggies if desired!

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a white plate in the background with sliced cucumber, pita bread, and lemon wedges.

FAQ

Do you have to peel canned fava beans?

It's not necessary to peel canned fava beans, but you can if you would like to. The ones I used were not peeled and they have a little bit of texture and more of a bite. There are also cans of peeled fava beans that you can purchase, such as Cortas Peeled Fava Beans.

Is foul medames healthy?

Foul medames has many health benefits because of the fava beans. It is a great source of protein and fiber, and high in nutrients. WebMD has a great article called "Health Benefits of Fava Beans" that you can refer to for more information.

Are canned fava beans ready to eat?

Canned fava beans are typically ready to eat. I do recommend buying plain fava beans and rinsing them with water to remove some of the sodium in the can. Then use in this foul recipe!

1,000 Foods to Eat Project

In conclusion, Singapore Mei Fun is listed in the book 1,000 Foods To Eat Before You Die, by Mimi Sheraton. I am working my way through the foods listed in this book. This is called my 1,000 Foods to Eat Project. Foul Medames is food #66 in my project!

Above all, please check out my 1,000 Foods to Eat Project page for some awesome food inspo!

Some Other Recipes You May Enjoy!

Here are some other recipes you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper.

Easy Foul Recipe Using Canned Fava Beans

Grace
Foul medames, or foul for short, is a breakfast staple throughout the Middle East. Made with fava beans, it's a protein rich and delicious dish flavored with garlic, lemon juice and other seasonings. This recipe uses canned beans and is super easy to make!
Print Recipe Pin Recipe
Prep Time 3 mins
Cook Time 4 mins
Total Time 7 mins
Course Breakfast, Side Dish
Cuisine egyptian, Middle East
Servings 3 people
Calories 103 kcal

Equipment

  • 1 small saucepan

Ingredients
  

  • 1 can fava beans ready to eat
  • ¼ cup water
  • 6 cloves garlic crushed (can adjust the amount of garlic to suit your tastes)
  • ¼ ts salt plus additional to taste
  • ¼ ts pepper plus additional to taste
  • 1 lemon ½ of the lemon should be juiced, the other ½ cut into wedges
  • ¼ ts cumin
  • 1.5 tablespoon extra virgin olive oil I recommend adding as much olive oil as you like actually!

Garnishes

  • ½ tablespoon parsley minced
  • Aleppo pepper optional garnish, to taste
  • 1 egg hard boiled and cut in half

Instructions
 

  • Rinse the canned beans and then place in a saucepan along with ¼ cup of water. Place this on a medium heat on your stove. Mash the beans with a potato masher. If you like a bit of texture you can leave some whole, and mash the rest.
    Fava beans in a saucepan with a potato masher mashing some of the beans.
  • Now add crushed garlic, salt, pepper, cumin, and the juice of ½ of a lemon. Mix well. Continue to heat until nicely warmed through, around 3-4 minutes. Taste and adjust for seasoning.
    Mashed fava beans in a saucepan with crushed garlic, salt, pepper, cumin, and lemon juice. There is a blue spoon in the mashed beans.
  • Place the mixture in a serving dish. Garnish with minced parsley, halved hard boiled eggs, and a bit of Aleppo pepper if desired. Now have fun pouring loads of the best Extra Virgin Olive Oil over your foul!
    A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a piece of pita bread dipped into the fava beans.
  • Serve with extra wedges of lemon, so that each person can add additional lemon juice if they like. Enjoy with pita bread, and your choice of veggies if desired!
    A blue patterned bowl containing foul which is made of mashed fava beans topped with olive oil, minced parsley, hard boiled eggs, and Aleppo pepper. There is a white plate in the background with sliced cucumber, pita bread, and lemon wedges.

Notes

Serve this foul with extra wedges of lemon, so that each person can add additional lemon juice if they like.
This makes for a delicious and hearty breakfast, as well as a wonderful side dish!  Enjoy with pita bread, and your choice of veggies.  Some suggested veggies include sliced cucumber, tomatoes, spring onions, or very thinly sliced onions. 
Enjoy! 

Nutrition

Calories: 103kcalCarbohydrates: 6gProtein: 3gFat: 9gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gTrans Fat: 0.01gCholesterol: 55mgSodium: 218mgPotassium: 101mgFiber: 1gSugar: 1gVitamin A: 145IUVitamin C: 22mgCalcium: 31mgIron: 1mg
Keyword fava beans, foul, foul medames, ful medames
Tried this recipe?Let us know how it was!

Easy Middle Eastern Chicken With Lemon and Olives Recipe

by Leave a Comment

This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about an Easy Middle Eastern Chicken With Lemon and Olives Recipe!

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

I received "A Book of Middle Eastern Food" by Claudia Roden for Christmas. This book has opened up a whole new world of amazing cuisines to explore. My recipe for Easy Middle Eastern Chicken With Lemon and Olives is inspired by and adapted from Ms. Roden's book.

Ms. Roden states that this dish is a speciality of Morocco.

If you'd like to taste and enjoy succulent and tender chicken with olives, tangy lemon, and deeply flavorful spices, then please read on!

[feast_advanced_jump_to]

Why You Will Love This Recipe

You will love this recipe for Middle Eastern chicken because:

  • This dish is delicious and deeply satisfying. You'll love the rich and wonderful flavors which develop over the braising period and reduction of an onion laden sauce.
  • It's easy to make this dish. There is minimal prep involved and cooking is mostly hands off.
  • You can bring a fantastic taste of one of the Middle East's special dishes to your table for your whole family to enjoy.
  • This chicken is perfect for special occasions! It can be a centerpiece of a feast or just enjoy it whenever you want!
A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

There's everything to love about making this easy chicken recipe which would be great paired with a beautiful Moroccan Orange Salad.

So now I'll tell you what you'll need for this amazing dish!

🥘 Ingredients

A whole chicken on a white plate, bowls filled with olive oil, salt and pepper, parsley, olives, ginger and paprika, and cumin and cinnamon. There are also 2 onions and a lemon.

You will need the following ingredients to make this dish:

  • One whole chicken
  • Onions (one onion sliced, and one onion finely minced) - the onions play a key role in developing the rich flavor of the sauce created during braising the chicken
  • Olive oil
  • Olives (I used black olives, you can also use green olives)
  • Ground ginger
  • Paprika
  • Cumin
  • Ground Cinnamon or cinnamon stick
  • Salt
  • Black pepper
  • Parsley (as garnish)
  • Lemon - Freshly squeezed lemon juice is a key component of this dish and will give it that wonderful tangy taste we are after.

These ingredients are readily available at most grocery stores.

🔪 Instructions

Now I'll move on to the easy instructions to make this delicious meal!

You will need a large pot with a lid to make this recipe. I highly recommend using a Dutch oven if you have one available.

Begin by heating olive oil on medium heat in a pot or dutch oven that is large enough to hold a 4-5 pound chicken. Sauté the sliced onion for around 3-5 minutes until it is softened. Now add the ginger, paprika, black pepper, cinnamon, cumin, and 1 teaspoon of the salt along with ¼ cup of water and stir for one minute to combine.

Sliced onions in the bottom of a dutch oven topped with various seasonings.
Sauté the onions then add the spices.
Sliced onions in a dutch oven tossed with seasonings so that they are a reddish color.
Stir to combine the onion and spices.

Lay the whole chicken on top of the onion and cover the pot. Turn the heat to a low simmer, and cook for 1 hr and 30 minutes.

Turn the chicken every 30 minutes during this cooking time.

A dutch oven with a whole chicken in it.
Lay the whole chicken on top of the onions.
A whole chicken at the bottom of a Dutch oven. There is brown colored braising liquid and sliced onions in the dutch oven as well.
Turn the chicken every 30 minutes.

At the end of the hour and a half, add the finely minced onion and ½ additional teaspoon of salt, then cover and cook for 30 more minutes. Be sure to stir the onion into the braising liquid.

A whole chicken at the bottom of a dutch oven topped with lots of diced onion. There is an orange colored liquid which is fat in the dutch oven.

Preheat your oven to 425F during this time.

Remove the chicken from the Dutch oven or pot and place it into a roasting pan. Baste it with some of the oil that you will find at the top of the braising liquid. Let it roast at 425F for around 20 minutes, turning after 10 minutes, so that the entire chicken is browned.

A whole chicken on a roasting rack being basted with a blue baster.
Baste the chicken with the oil from the braising liquid.
A whole chicken on a roasting rack that has been browned in the oven.
Brown the chicken in your oven at 425F.

Reducing The Sauce

We will work on reducing the sauce while the chicken is roasting. Turn up the heat to medium-high, and reduce the sauce by half. This took me around 10 minutes. If you have a lot of oil, use a spoon to skim off as much oil as you would like to remove. Pour in the lemon juice and lemon pieces and stir, then add the olives.

A dutch oven containing a dark sauce rich with onions, olives, and pieces of lemon rind. There is a blue spoon with a wooden handle resting in the dutch oven.

NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt.

Taste and adjust for seasoning by adding additional salt or pepper if necessary.

Serve by pouring the sauce over the chicken, making sure that some olives and pieces of lemon accompany each plate. Garnish with Italian parsley and enjoy!

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Ok that's it! Now get ready to enjoy an incredible chicken dinner!

Suggestions for Serving Your Middle Eastern Chicken

A white plate containing rice and chicken. The dish also contains onions, lemon, olives, and Italian parsley. There is a salad in the background, a jar and small white bowl with a spoon.

It's time to enjoy your delicious Middle Eastern Chicken With Lemon and Olives dish! I served the chicken with basmati rice, the king of rices! You can also serve it with couscous, the national dish of Morocco.

Most importantly, be sure to pour the rich delicious onion sauce over the chicken for maximum flavor and enjoyment!

FAQ

Do you need a tagine to cook Middle Eastern Chicken?

A tagine is a wonderful way to cook Middle Eastern Chicken. However for this recipe you can use a Dutch oven or large pot.

How can I store any leftovers?

Be sure to store any leftovers in an airtight container in your refrigerator. This is best enjoyed within four days.

Can I use preserved lemons in this recipe?

Absolutely yes! Preserved lemons would be fantastic in this recipe! I have tried to keep this recipe as easy as possible so am using regular lemon instead of preserved lemons. However, if you have preserved lemons they would be better for sure!

Some Other Recipes You May Enjoy!

Here are some other recipes that you may enjoy:

Join Me On A Fun Food Journey!

If you'd like to come along on this food journey with me, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here.

Cheers!

Grace

A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Easy Middle Eastern Chicken With Lemon and Olives Recipe

Grace (adapted from and inspired by Claudia Roden's Recipe for "Chicken With Olives" from "A Book of Middle Eastern Food"
Taste and enjoy succulent and tender chicken with olives, tangy lemon, and deeply flavorful spices with this Easy Middle Eastern Chicken Recipe!
Print Recipe Pin Recipe
Prep Time 5 mins
Cook Time 2 hrs 20 mins
Total Time 2 hrs 25 mins
Course Main Course
Cuisine Middle East, Moroccan
Servings 5 people
Calories 417 kcal

Equipment

Ingredients
  

  • 1 whole chicken select one between 4-5 pounds
  • 2 onions 1 sliced and 1 finely minced
  • 1 tablespoon olive oil
  • 1 cup olives can use black or green olives
  • 1 ts ground ginger
  • 1 ts paprika
  • 1 ts cumin
  • 1 ts ground cinnamon can sub 1 cinnamon stick
  • 1.5 ts salt split
  • 1 ts black pepper
  • ½ lemon juiced and the rind cut into small pieces after juicing
  • ¼ cup Italian parsley chopped for garnish

Instructions
 

  • Begin by heating olive oil on medium heat in a pot or dutch oven that is large enough to hold a 4-5 pound chicken. Sauté the sliced onion for around 3-5 minutes until it is softened. Now add the ginger, paprika, black pepper, cinnamon, cumin, and 1 teaspoon of salt along with ¼ cup of water and stir for one minute to combine.
    Sliced onions in a dutch oven tossed with seasonings so that they are a reddish color.
  • Lay the whole chicken on top of the onion and cover the pot. Turn the heat to a low simmer, and cook for 1 hr and 30 minutes. Turn the chicken every 30 minutes during this cooking time.
    A whole chicken at the bottom of a Dutch oven. There is brown colored braising liquid and sliced onions in the dutch oven as well.
  • At the end of the hour and a half, add the finely minced onion and ½ additional teaspoon of salt, then cover and cook for 30 more minutes. Be sure to stir the onion into the braising liquid. Preheat your oven to 425F during this time.
    A whole chicken at the bottom of a dutch oven topped with lots of diced onion. There is an orange colored liquid which is fat in the dutch oven.
  • Remove the chicken from the Dutch oven or pot and place it into a roasting pan. Baste it with some of the oil that you will find at the top of the braising liquid. Let it roast at 425F for around 20 minutes, turning after 10 minutes, so that the entire chicken is browned.
    A whole chicken on a roasting rack being basted with a blue baster.
  • Now turn up the heat to medium-high, and reduce the sauce by half. This took me around 10 minutes. If you have a lot of oil, use a spoon to skim off as much oil as you would like to remove. Pour in the lemon juice and lemon pieces and stir, then add the olives. NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt. Taste and adjust for seasoning by adding additional salt or pepper if necessary.
    A dutch oven containing a dark sauce rich with onions, olives, and pieces of lemon rind. There is a blue spoon with a wooden handle resting in the dutch oven.
  • Serve by pouring the sauce over the chicken, making sure that some olives and pieces of lemon accompany each plate. Garnish with Italian parsley and enjoy!
    A whole chicken on a white platter rimmed with gold. The chicken is covered with an onion sauce, and there are olives, pieces of lemon rind, and Italian parsley as garnish.

Notes

NOTE: If you are watching your salt you can parboil the olives for a bit to remove some of the salt.
Also, typically black olives have less salt than green olives, so it's advised to select black olives if you are watching your salt. 

Nutrition

Calories: 417kcalCarbohydrates: 7gProtein: 29gFat: 30gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 114mgSodium: 1230mgPotassium: 409mgFiber: 2gSugar: 2gVitamin A: 587IUVitamin C: 16mgCalcium: 57mgIron: 2mg
Tried this recipe?Let us know how it was!

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1,000 Foods to Eat Before You Die Front Jacket
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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about a fantastic Persian recipe by Louisa Shafia called Turmeric Chicken With Sumac and Lime!

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I can't remember where I first came across this recipe for Turmeric Chicken With Sumac and Lime, but I can tell you it was a LIFE CHANGING DAY! I was delighted to be able to bring a taste of Persian cooking into my own kitchen.

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post sings the praises of Near East Tabouleh Grain Salad. 🙂

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I researched parsley for my 1,000 Foods To Eat Project. Tabouleh is a Middle Eastern salad. I discovered this salad during my research on foods that utilize parsley. I made tabouleh for the first time due to this post and used Near East Tabouleh Grain Salad Mix as the base for my tabouleh. This tabouleh was excellent! You can buy this item here on Amazon, or you should be able to find it at large grocers.

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. Here I discuss how versatile, delicious, and good for you parsley is!

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This page may contain affiliate links. I receive a small commission at no cost to you when you make a purchase using my link. This post is about Za'atar Middle Eastern Spice.

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1,000 Foods to Eat Before You Die Front Jacket

What is Za'atar?

Za'atar is both an herb, as well as a spice mix. As an herb, it is native to the Middle East and the scientific name is Origanum syriacum. It is also the same as the biblical hyssop.

As a spice mix, the mix can vary depending upon what country it is from, according to flavor preference. However, it generally contains thyme, oregano, sesame seeds, salt, and sometimes sumac.

Take the time to smell this highly aromatic spice, and get a sense of the nutty and earthy aroma it has.

The Za'atar Spices I Have Tried

I've had the opportunity to sample 2 types of Za'atar so far. One is from a spice kit that my sister gave me, Chef's Daughter World Traveler Gift Collection Travel Spice Kit - 12 Artisan Spice Blends. This one contained Lebanese Za'atar, and this particular mix included sumac. Sumac is commonly used in Middle Eastern cooking, and has a tart and citrusy flavor.

  • Chef's Daughter Lebanese Za'atar
  • Lebanese Za'atar

I purchased another spice blend from my local grocery store, by McCormick. This organic seasoning contained thyme and oregano, sesame seed, and lemon peel, and salt...no sumac.

Bottle of McCormick Za'atar and some za'atar in a white dish

Other Za'atar Options

Browsing around on Amazon, I can see there are quite a few varieties to choose from, and I have zeroed in on one called USimplySeason Za'atar Spice which I'd love to try! This one contains sumac, which I absolutely love.

Are you interested in making your own Za'atar spice blend? I found a recipe for Lebanese Za'atar Spice Blend from the blog Kevin is Cooking which looks amazing and I'll have to give that a try sometime soon!

How To Use Za'atar Middle Eastern Spice

Za'atar is great for bread dipping and mixing into hummus. You can also add to flat breads and vegetables, and also great as a rub for meats or even to season seafood!

Hummus with za'atar and cucumber

So far, I have added it to my hummus and eaten pita with it (scrumptious!). This is great as a snack and I will say PERFECT FOR BREAKFAST AS WELL!!

za'atar mixed with olive oil in a dish and pita bread on the side

I have also tried it with tilapia, which was superb. The recipe for this is Quick and Easy Za'atar Spiced Tilapia.

Tilapia With Za'atar garnished with parsley, pieces of pita bread, and hummus on a white plate with salad on a white plate behind the plate with the tilapia

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1,000 Foods to Eat Project

Please follow along with me on this quest to try the 1,000 Foods To Eat Before You Die, from the book by Mimi Sheraton! Join me in this journey and discover new foods, experiences, and cuisines which I hope will add inspiration, fun, and joy to your life! Visit the 1,000 Foods to Eat Project page to view a list of the foods tried so far.

Za'atar is #26 on my list of foods to try. 26 down, 974 to go!

If you'd like to follow along and be a part of the 1,000 Foods Project, please sign up to get the latest recipes and inspiration for you to expand your food comfort zone! It's an incredible journey, please join me by signing up here. 🙂

Thank you for reading and if you have any comments or suggestions I would be honored if you would share them below!