Middle Eastern
Levant, North African and Anatolian classics — mezze, grilled kebabs, slow-cooked stews.
A region spanning Lebanon, Turkey, Greece, the Levant and North Africa — built on olive oil, lemon, fresh herbs and slow cooking. Mezze spreads with hummus and tabbouleh, grilled kebabs, shawarma, falafel and pillowy flatbreads. The food of the souk, the tabouna oven and the family table. For specific sub-cuisines see our [Lebanese](/recipes/lebanese/), [Turkish](/recipes/turkish/), [Moroccan](/recipes/moroccan/) and [Mediterranean street food](/recipes/mediterranean-street-food/) pages.
Chicken Shawarma-style yoghurt-marinated grilled wrap
Yoghurt-marinated chicken thighs with warm shawarma spices, charred on a hot griddle and wrapped in pillowy flatbread with garlic sauce, pickled cabbage and tahini.
Döner Kebab-style Flatbread Wrap
Pyramid-piled spiced lamb on warm flatbread with salad and garlic yogurt. Late-night high-street classic, made at home for a fraction of the price.
Falafel-style crispy chickpea and herb fritters
Soaked dried chickpeas blended with parsley, coriander and warm spices, formed into patties and fried until deeply golden — the Middle Eastern street-food icon.
Lamb Kofta-style spiced minced lamb skewers
Hand-minced lamb skewers with onion, parsley and warm Middle Eastern spices, grilled over high heat and served with mint yoghurt, sumac onions and warm flatbread.
Maqluba-style upside-down chicken and rice with cauliflower and aubergine
Palestinian 'upside-down' rice — spiced chicken, cauliflower and aubergine layered with rice, flipped onto a platter so the crispy bottom becomes the crown.
Sabich-style fried aubergine and egg pita with amba and tahini
Crisp fried aubergine slices, hard-boiled egg, Israeli salad and pickled cabbage stuffed into warm pitta with tahini, amba and zhug — Iraqi-Israeli street food at its best.
Shakshuka-style eggs poached in spiced tomato sauce
Sweet peppers and tomatoes simmered with smoked paprika, cumin and harissa, with eggs cracked in to poach until just set — North African / Middle Eastern brunch icon.
Shish Kebab-style marinated lamb cubes on flatbread
Cubes of marinated lamb shoulder grilled on skewers with onion and pepper, served on flatbread with garlic yoghurt, sumac, pickled chillies and fresh herbs.
Frequently asked questions
Common questions about Middle Eastern fakeaway at home.
What is Middle Eastern food?
A region spanning Lebanon, Turkey, Greece, the Levant and North Africa, built on olive oil, lemon, fresh herbs and slow cooking. Mezze spreads, grilled kebabs, shawarma, falafel and pillowy flatbreads.
Is Middle Eastern food healthy?
Generally yes, olive oil, vegetables, legumes, herbs and lean grilled meats dominate. Mezze-based meals are particularly balanced.
What is the difference between shawarma and kebab?
Both are grilled or roasted meats, but shawarma is typically shaved from a vertical spit while kebabs (shish, kofta) are skewered. Shawarma is served in flatbread with tahini or garlic sauce; kebabs come with grilled vegetables and rice or bread.