Get ready to spice up your dinner routine with these 20 mouthwatering ground lamb recipes from around the world! From classic Middle Eastern dishes like Hashweh and Papoutsakia, to Mediterranean-inspired kebabs and meatballs, to bold and aromatic stews and curries, this collection has something for every flavor lover.
Whether you’re in the mood for something rich and hearty or light and refreshing, these recipes are sure to satisfy your cravings. With a range of spice levels, ingredient combinations, and cooking methods, you’ll find inspiration for everything from weeknight meals to special occasion gatherings.
So go ahead, dive into the world of ground lamb and discover new flavors and techniques to elevate your cooking game! In this article, we’ll explore each recipe in detail, sharing tips, tricks, and variations to help you make the most of these delicious dishes.
Spiced Ground Lamb Kofta Kebabs
Savor the flavors of the Middle East with these tender and aromatic kofta kebabs, perfect for a quick dinner or impressive gathering.
Ingredients:
– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1 teaspoon smoked paprika
– Salt and pepper to taste
– 10-12 wooden skewers, soaked in water for at least 30 minutes
– Vegetable oil for brushing
Instructions:
1. Preheat grill or grill pan to medium-high heat.
2. In a large bowl, combine ground lamb, breadcrumbs, parsley, garlic, cumin, smoked paprika, salt, and pepper. Mix well with your hands until just combined.
3. Thread 1-2 tablespoonfuls of the lamb mixture onto each skewer, leaving a small space between each kofta.
4. Brush the kebabs lightly with vegetable oil to prevent sticking.
5. Grill for 8-10 minutes per side, or until cooked through and slightly charred.
6. Serve hot with your favorite sides and enjoy!
Cooking Time: 16-20 minutes
Greek Lamb Stuffed Eggplant (Papoutsakia)
Greek Lamb Stuffed Eggplant (Papoutsakia)
Experience the rich flavors of Greece with this hearty and aromatic dish, where tender lamb and savory spices fill the hollow centers of roasted eggplants.
Ingredients:
– 4 large eggplants
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 cup cooked rice
– 1 tablespoon tomato paste
– 1 teaspoon dried oregano
– 1/2 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the eggplants in half lengthwise, scoop out the flesh, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the lamb, onion, and garlic until the meat is browned, breaking it up with a spoon as it cooks.
4. Stir in the cooked rice, tomato paste, oregano, paprika, salt, and pepper.
5. Stuff each eggplant half with the lamb mixture, placing them in a baking dish.
6. Drizzle with olive oil and cover with foil.
7. Bake for 45 minutes, then remove the foil and bake an additional 15-20 minutes, or until the eggplants are tender.
Cooking Time: 60-70 minutes
Middle Eastern Lamb and Rice (Hashweh)
Hashweh is a classic Middle Eastern dish that combines tender lamb with flavorful spices, aromatic rice, and rich herbs. This hearty recipe is perfect for special occasions or everyday meals.
Ingredients:
– 1 pound ground lamb
– 2 cups cooked white rice
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– 1/2 teaspoon cinnamon
– 1/4 teaspoon cayenne pepper
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 350°F (180°C).
2. In a large mixing bowl, combine lamb, rice, onion, garlic, cumin, paprika, cinnamon, and cayenne pepper. Mix well.
3. Add salt and black pepper to taste.
4. Heat olive oil in a 9×13-inch baking dish. Add the lamb mixture and spread evenly.
5. Bake for 45-50 minutes or until golden brown and cooked through.
6. Garnish with chopped parsley, if desired.
Cooking Time: 45-50 minutes
Moroccan Lamb Meatballs with Harissa Yogurt
Discover the bold flavors of Morocco with these lamb meatballs, infused with aromatic spices and a tangy harissa yogurt sauce.
Ingredients:
– 1 lb ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1 tablespoon grated ginger
– 1 teaspoon ground cumin
– 1/2 teaspoon smoked paprika
– Salt and black pepper, to taste
– 1/4 cup olive oil
– 1/2 cup harissa yogurt sauce (see below)
– Fresh parsley, chopped (for garnish)
Harissa Yogurt Sauce:
– 1 cup plain Greek yogurt
– 2 tablespoons harissa paste
– 1 tablespoon lemon juice
– Salt and pepper, to taste
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, breadcrumbs, parsley, garlic, ginger, cumin, smoked paprika, salt, and black pepper.
3. Form into meatballs, about 1 1/2 inches in diameter. Place on a baking sheet lined with parchment paper.
4. Drizzle with olive oil and bake for 18-20 minutes or until cooked through.
5. Serve hot with harissa yogurt sauce spooned over the top.
Cooking Time: 20 minutes
Lamb and Feta Stuffed Peppers
A flavorful twist on traditional stuffed peppers, this recipe combines the savory taste of lamb with the tanginess of feta cheese. Perfect for a quick and easy dinner or as a impressive main course for special occasions.
Ingredients:
– 4 bell peppers (any color), seeded and chopped
– 1 pound ground lamb
– 1/2 cup crumbled feta cheese
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add onion and garlic; cook until softened.
4. Stuff each pepper with the lamb mixture, followed by crumbled feta cheese.
5. Drizzle with olive oil and season with salt and pepper to taste.
6. Place peppers in a baking dish and bake for 25-30 minutes or until tender.
Cooking Time: 25-30 minutes
Turkish Lamb Pide (Flatbread with Spiced Lamb)
Savor the rich flavors of Turkey with this traditional pide recipe, featuring tender lamb and aromatic spices wrapped in a crispy flatbread.
Ingredients:
– 1 cup warm water
– 2 teaspoons active dry yeast
– 3 cups all-purpose flour
– 1 teaspoon salt
– 2 tablespoons olive oil
– 250g ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon paprika
– 1/2 teaspoon cumin
– 1/4 teaspoon cinnamon
– Salt and pepper to taste
– Chopped fresh parsley, for garnish
Instructions:
1. In a large mixing bowl, combine warm water and yeast; let it sit for 5 minutes.
2. Add flour, salt, and olive oil; mix until a dough forms.
3. Knead the dough for 10 minutes, then rest for 30 minutes.
4. Preheat oven to 220°C (425°F).
5. In a separate bowl, combine lamb, onion, garlic, paprika, cumin, cinnamon, salt, and pepper; mix well.
6. Roll out the dough to a thickness of about 1/8 inch (3 mm). Place the lamb mixture in the center of the dough.
7. Fold the dough over the filling, forming a triangle or square shape.
8. Brush the edges with water and bake for 15-20 minutes, or until golden brown.
Cooking Time: 20-25 minutes
Lamb and Spinach Lasagna Rolls
A twist on classic lasagna, these rolls combine the flavors of lamb and spinach with creamy ricotta cheese and a crispy outer layer. Perfect for a unique dinner party or special occasion.
Ingredients:
– 1 pound ground lamb
– 1 cup fresh spinach leaves
– 12 lasagna noodles
– 2 cups ricotta cheese
– 1 cup shredded mozzarella cheese
– 1/4 cup grated Parmesan cheese
– 1 egg, beaten
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cook lasagna noodles according to package instructions.
3. In a large skillet, cook ground lamb over medium-high heat until browned, breaking up with spoon as it cooks. Add spinach and cook until wilted.
4. In a bowl, combine cooked lamb mixture, ricotta cheese, mozzarella cheese, Parmesan cheese, egg, salt, and pepper. Mix well.
5. Cook lasagna noodles and let cool. Place a tablespoon of the lamb mixture on each noodle, leaving a 1-inch border around edges.
6. Roll up each noodle tightly and place seam-side down in a baking dish. Brush tops with olive oil.
7. Bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Persian Lamb and Herb Stew (Ghormeh Sabzi)
Persian Lamb and Herb Stew (Ghormeh Sabzi) – A flavorful and aromatic stew originating from Iran, this dish is a staple of Persian cuisine. With its rich lamb broth, tender meat, and vibrant herbs, it’s a perfect comfort food for any occasion.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into small pieces
– 2 tablespoons vegetable oil
– 1 onion, finely chopped
– 3 cloves garlic, minced
– 1 cup fresh parsley leaves and stems
– 1/2 cup fresh cilantro leaves and stems
– 1/4 cup dried mint leaves
– 1 teaspoon ground cumin
– 1 teaspoon ground coriander
– Salt and black pepper, to taste
– 2 cups lamb broth or beef broth
– 2 tablespoons tomato paste
Instructions:
1. Heat oil in a large pot over medium-high heat.
2. Add onion and garlic; cook until onion is translucent.
3. Add lamb pieces; brown on all sides.
4. Add parsley, cilantro, mint, cumin, coriander, salt, and pepper; stir well.
5. Pour in broth and tomato paste; bring to a boil.
6. Reduce heat to low; simmer for 1 hour or until lamb is tender.
7. Serve hot with steamed rice or flatbread.
Cooking Time: 1 hour
Lamb and Apricot Tagine with Couscous
Lamb and Apricot Tagine with Couscous: A flavorful Moroccan-inspired dish that combines tender lamb, sweet apricots, and aromatic spices with fluffy couscous.
Ingredients:
– 1 pound boneless lamb shoulder or neck, cut into 2-inch pieces
– 2 tablespoons olive oil
– 1 onion, chopped
– 2 cloves garlic, minced
– 1 cup dried apricots
– 1 tablespoon ground cumin
– 1 teaspoon ground coriander
– 1/2 teaspoon ground cinnamon
– 1/4 teaspoon ground cayenne pepper
– Salt and black pepper, to taste
– 1 cup couscous
– 2 cups water or vegetable broth
Instructions:
1. Heat the olive oil in a large Dutch oven or clay tagine over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the lamb, garlic, apricots, cumin, coriander, cinnamon, cayenne pepper, salt, and black pepper. Cook for 5-7 minutes.
4. Add the couscous and water or broth. Bring to a boil, then reduce heat and simmer, covered, until the lamb is tender, about 20-25 minutes.
5. Serve hot, garnished with fresh parsley or cilantro.
Cooking Time: 30-40 minutes
Lamb and Pine Nut Dolmas (Stuffed Grape Leaves)
Experience the flavors of the Mediterranean with this classic dish, where tender lamb and crunchy pine nuts are wrapped in fragrant grape leaves.
Ingredients:
– 20-24 grape leaves
– 1 pound ground lamb
– 1/2 cup chopped fresh parsley
– 1/4 cup chopped fresh mint
– 1/4 cup pine nuts
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– Lemon wedges (optional)
Instructions:
1. Rinse grape leaves in cold water, then blanch them by submerging them in boiling water for 30 seconds.
2. In a mixing bowl, combine lamb, parsley, mint, pine nuts, garlic, salt, and pepper. Mix well.
3. Lay a grape leaf flat on a work surface, with the stem end facing you. Place about 1 tablespoon of the lamb mixture in the center of the leaf.
4. Fold the stem end over the filling, then fold in the sides and roll into a neat package. Repeat with remaining leaves and filling.
5. In a large saucepan, bring a pot of salted water to a boil. Gently add the dolmas, seam-side down. Reduce heat to low and simmer for 20-25 minutes or until grape leaves are tender.
Cooking Time: 20-25 minutes
Lamb and Chickpea Curry (Keema Matar)
A classic Indian-inspired curry that combines the rich flavor of lamb with the creamy texture of chickpeas, perfect for a cozy meal.
Ingredients:
– 1 pound lamb mince (ground)
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 medium tomato, diced
– 1 can chickpeas (14 oz), drained and rinsed
– 1 teaspoon ground cumin
– 1 teaspoon curry powder
– 1/2 teaspoon turmeric
– 1/2 teaspoon garam masala
– 1/4 teaspoon cayenne pepper (optional)
– Salt, to taste
– 2 tablespoons vegetable oil
– 1 cup water or chicken broth
Instructions:
1. Heat oil in a large pan over medium heat.
2. Add the lamb mince and cook until browned, breaking it up with a spoon as needed.
3. Add onion, garlic, tomato, cumin, curry powder, turmeric, garam masala, and cayenne pepper (if using). Cook for 5 minutes, stirring occasionally.
4. Add chickpeas, salt, and water or broth. Stir well to combine.
5. Bring the mixture to a simmer and cook for 20-25 minutes or until the lamb is cooked through.
Cooking Time: 40-45 minutes
Lamb and Mint Meatball Sliders
Elevate your sliders game with these flavorful Lamb and Mint Meatball Sliders! A refreshing twist on traditional meatballs, this recipe combines the richness of lamb with the brightness of mint.
Ingredients:
– 1 pound ground lamb
– 1/4 cup fresh mint leaves, chopped
– 1 tablespoon olive oil
– 2 cloves garlic, minced
– 1 egg
– 1/4 cup breadcrumbs
– Salt and pepper to taste
– Slider buns (6-8)
– Your favorite toppings (e.g. tzatziki sauce, feta cheese, mixed greens)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, mint, olive oil, garlic, egg, and breadcrumbs. Mix until just combined.
3. Form into small meatballs (about 1 1/2 inches in diameter). Place on a baking sheet lined with parchment paper.
4. Bake for 12-15 minutes or until cooked through.
5. Assemble sliders by placing 2-3 meatballs per bun, topping as desired.
6. Serve immediately and enjoy!
Cooking Time: 12-15 minutes
Lamb and Halloumi Burgers with Tzatziki
Elevate your burger game with the bold flavors of lamb, salty halloumi cheese, and refreshing tzatziki sauce.
Ingredients:
– 500g lamb mince
– 1/2 cup crumbled halloumi cheese
– 1 medium onion, finely chopped
– 2 cloves garlic, minced
– 1 tablespoon olive oil
– Salt and pepper to taste
– 4 hamburger buns
– Tzatziki sauce (see below)
– Lettuce, tomato, and red onion for garnish
Instructions:
1. Preheat a grill or grill pan to medium-high heat.
2. In a large bowl, combine lamb mince, halloumi cheese, chopped onion, garlic, salt, and pepper. Mix well with your hands until just combined.
3. Divide the mixture into 4 equal portions and shape each into a ball. Flatten slightly into patties.
4. Brush the grill or grill pan with olive oil. Cook the lamb burgers for 4-5 minutes per side, or until cooked to your desired level of doneness.
5. Assemble the burgers on buns with tzatziki sauce, lettuce, tomato, and red onion.
Tzatziki Sauce:
– 1 cup Greek yogurt
– 1/2 cup diced cucumber
– 1 tablespoon lemon juice
– Salt and pepper to taste
Combine all ingredients in a bowl and refrigerate for at least 30 minutes to allow flavors to meld. Serve chilled.
Cooking Time: 15-20 minutes
Lebanese Lamb Fatayer (Spiced Lamb Pies)
A classic Middle Eastern pastry filled with tender lamb and aromatic spices, perfect for a snack or light meal.
Ingredients:
– 1 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon ground cumin
– 1/2 teaspoon ground coriander
– 1/2 teaspoon paprika
– Salt and black pepper, to taste
– 2 tablespoons olive oil
– 1 package of fatayer dough (or puff pastry)
– Water, for brushing
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large pan, cook lamb, onion, garlic, cumin, coriander, paprika, salt, and pepper over medium heat until the lamb is fully cooked.
3. Roll out fatayer dough to desired thickness.
4. Place a tablespoon of the lamb mixture onto one half of the dough, leaving a 1/2 inch border around the filling.
5. Fold the other half of the dough over the filling and press edges together to seal.
6. Brush tops with water and bake for 20-25 minutes or until golden brown.
Cooking Time: 20-25 minutes
Lamb and Sweet Potato Shepherd’s Pie
This recipe combines the rich flavors of lamb with the natural sweetness of sweet potatoes, creating a comforting and satisfying shepherd’s pie that’s perfect for a cold winter’s night.
Ingredients:
– 1 lb ground lamb
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 large sweet potato, peeled and diced
– 1 cup frozen peas and carrots
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 2 tbsp olive oil
– 2 cups mashed potatoes
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a large skillet, cook lamb and onion over medium-high heat until browned, breaking up with a spoon as it cooks.
3. Add garlic, thyme, salt, and pepper; stir to combine.
4. Add sweet potatoes, peas and carrots, and olive oil; stir to combine.
5. Transfer mixture to a 9×13 inch baking dish.
6. Top with mashed potatoes and spread evenly.
7. Bake for 35-40 minutes or until potatoes are golden brown.
Cooking Time: 35-40 minutes
Lamb and Orzo Stuffed Tomatoes
Transform ordinary tomatoes into a flavorful and filling main course with this unique recipe, featuring tender lamb and nutty orzo.
Ingredients:
– 4 large tomatoes, hollowed out
– 1 pound ground lamb
– 1/2 cup cooked orzo
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon dried oregano
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. In a mixing bowl, combine lamb, orzo, onion, garlic, oregano, salt, and pepper. Mix well.
3. Stuff each tomato with the lamb mixture, dividing it evenly among the four tomatoes.
4. Drizzle olive oil over the stuffed tomatoes.
5. Place the tomatoes on a baking sheet lined with parchment paper and bake for 25-30 minutes, or until the lamb is cooked through and the tomatoes are tender.
Cooking Time: 25-30 minutes
Lamb and Pomegranate Meatballs with Tahini Sauce
Elevate your dinner game with these tender lamb meatballs infused with the sweetness of pomegranate, served in a creamy tahini sauce. A perfect combination of Middle Eastern flavors.
Ingredients:
– 1 pound ground lamb
– 1/2 cup breadcrumbs
– 1/4 cup chopped fresh parsley
– 2 cloves garlic, minced
– 1/4 cup pomegranate juice
– 1 egg
– Salt and pepper to taste
– Tahini sauce (see below)
– Fresh parsley or pomegranate seeds for garnish
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine lamb, breadcrumbs, parsley, garlic, pomegranate juice, and egg. Mix well with your hands until just combined.
3. Use wet hands to shape into meatballs, about 1 1/2 inches (3.8 cm) in diameter. Place on a baking sheet lined with parchment paper.
4. Bake for 15-20 minutes or until cooked through.
5. Meanwhile, prepare tahini sauce by whisking together 1/2 cup tahini, 2 tablespoons lemon juice, and 1/4 cup water.
Cooking Time: 20 minutes
Tahini Sauce:
– Whisk all ingredients together in a bowl until smooth. Serve with lamb meatballs.
Lamb and Lentil Stuffed Zucchini Boats
A flavorful and nutritious twist on traditional stuffed vegetables, these zucchini boats are filled with a savory mixture of lamb, lentils, and aromatic spices.
Ingredients:
– 4 medium zucchinis
– 1 pound ground lamb
– 1 cup cooked lentils
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon cumin
– 1 teaspoon paprika
– Salt and pepper to taste
– 1 tablespoon olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Cut the zucchinis in half lengthwise and scoop out the insides, leaving a shell about 1/4 inch thick.
3. In a large skillet, cook the lamb over medium-high heat until browned, breaking it up into small pieces as it cooks.
4. Add the chopped onion, minced garlic, cumin, paprika, salt, and pepper to the skillet and cook until the onion is translucent.
5. Stir in the cooked lentils and olive oil.
6. Stuff each zucchini boat with the lamb-lentil mixture and place on a baking sheet lined with parchment paper.
7. Bake for 30-40 minutes or until the zucchinis are tender and the filling is heated through.
Cooking Time: 30-40 minutes
Lamb and Sumac Flatbread (Lahmacun)
A flavorful and aromatic flatbread originating from the Middle East, Lahmacun is a perfect blend of spices, lamb, and crispy crust. This recipe brings together the classic Turkish dish with a hint of sumac’s tangy sweetness.
Ingredients:
– 2 cups all-purpose flour
– 1 teaspoon salt
– 1 tablespoon olive oil
– 1/4 cup warm water
– 1/2 pound ground lamb
– 1 onion, finely chopped
– 2 cloves garlic, minced
– 1 teaspoon sumac powder
– 1/4 teaspoon black pepper
– 1/4 cup crumbled feta cheese (optional)
Instructions:
1. Preheat oven to 400°F (200°C).
2. In a large bowl, combine flour and salt. Gradually add warm water and mix until a dough forms.
3. Knead the dough for 5 minutes, then rest for 10 minutes.
4. Divide the dough into 2-3 equal pieces. Roll out each piece into a thin circle (about 1/8 inch thick).
5. Place lamb mixture in the center of each circle, leaving a 1-inch border around edges.
6. Sprinkle sumac powder and black pepper over the lamb.
7. Fold the crust up over the filling, forming a triangle or square shape.
8. Brush with olive oil and bake for 15-20 minutes, or until crust is golden brown.
Serve:
Lahmacun can be served warm or at room temperature. Add crumbled feta cheese on top for an extra burst of flavor (optional).
Lamb and Walnut Stuffed Cabbage Rolls
This recipe combines the tender flavors of lamb with the earthy sweetness of walnuts, wrapped in a deliciously soft cabbage leaf. The result is a mouthwatering main course that’s perfect for special occasions or cozy family dinners.
Ingredients:
– 1 large head of cabbage
– 1 pound ground lamb
– 1/2 cup chopped walnuts
– 1 onion, finely chopped
– 1 tablespoon tomato paste
– 1 teaspoon paprika
– Salt and pepper to taste
– 2 tablespoons olive oil
Instructions:
1. Preheat oven to 375°F (190°C).
2. Remove the cabbage leaves from the head, blanch in boiling water for 30 seconds, then rinse with cold water.
3. In a large bowl, combine lamb, walnuts, onion, tomato paste, paprika, salt, and pepper. Mix well.
4. Lay a cabbage leaf flat on a work surface, place about 1/4 cup of the lamb mixture in the center. Fold the sides over and roll up tightly. Repeat with remaining leaves and filling.
5. Place the rolls seam-side down in a baking dish, drizzle with olive oil. Cover with foil and bake for 45 minutes.
6. Remove the foil and continue baking for an additional 15-20 minutes, or until the cabbage is tender.
Cooking Time: 1 hour
Summary
Discover the rich flavors of ground lamb with these 20 savory recipes from around the world. From classic dishes like koftas, meatballs, and stews to innovative twists on lasagna and burgers, this collection has something for every taste. Explore Mediterranean favorites like Greek stuffed eggplant and Turkish pide, or venture into Middle Eastern and North African cuisine with Moroccan lamb meatballs and Persian herb stew. Whether you’re a seasoned cook or just looking for new inspiration, these recipes are sure to delight your palate.