8 New Middle Eastern Cooking Books Reshaping 2025 Culinary Trends

Najmieh Batmanglij spent four decades refining authentic Persian recipes to fit modern kitchens, driven by a desire to preserve her culture through food after exile. In this 40th Anniversary Edition, she offers over 400 recipes accompanied by rich context—from cooking the perfect tahdig to exploring Persian ceremonies and poetry. You’ll gain both culinary skills and a deeper appreciation for Iran's history and traditions, making this book ideal whether you're a home cook or a professional chef eager to explore Middle Eastern flavors. The detailed steps and cultural narratives ensure you not only recreate dishes but also understand their significance.

Amina Al-Saigh's "Souk to Table" springs from her deep Iraqi heritage and vibrant experience as a food blogger, aiming to simplify Middle Eastern cooking for busy home cooks. You dive into 100 recipes that balance traditional authenticity with accessible techniques, from quick weeknight meals to more elaborate weekend dishes. The book equips you with practical guidance on stocking your kitchen with essential Arabic spices and ingredients, while each recipe is paired with stunning photos that make the flavors almost tangible. This approach makes it ideal if you want to explore genuine Middle Eastern dishes without spending hours in the kitchen, offering both variety and cultural richness.

This tailored book explores the rapidly evolving landscape of Middle Eastern cooking as it stands in 2025. It covers the latest culinary discoveries, modern techniques, and emerging flavor trends that define the region’s dynamic food culture. Designed to match your culinary background and specific interests, it delves deep into innovative ingredient uses and contemporary recipe adaptations that are shaping Middle Eastern kitchens today. By focusing on what matters most to you, the book reveals how tradition and modernity intermingle to produce exciting new dishes and cooking styles. This personalized guide makes it easy to stay ahead of culinary trends by offering a focused journey through the freshest developments and breakthroughs in Middle Eastern cuisine.

When Michael Mina, a celebrated California chef, revisited his Egyptian roots after decades of focusing on global cuisine, he crafted a book that blends tradition with innovation in Egyptian cooking. In "My Egypt," you’ll learn how foundational spices and acidity elevate classic dishes such as ful medames and hawawshi, alongside Mina’s creative twists like Harissa Ratatouille and Feta-Brined Spatchcock Chicken. This book is ideal if you want to deepen your understanding of Egyptian culinary traditions while exploring fresh, contemporary interpretations that reflect Mina’s journey between cultures.

What started as a quest to preserve the culinary heritage of the Assyrian community became a revealing journey through 4,000 years of Middle Eastern recipes. Matay de Mayee compiles the ancient dishes passed down through generations, offering you not just recipes but a cultural narrative intertwined with the roots of the region's cooking. You’ll learn about the origins of staples still found in Middle Eastern kitchens today, such as in the chapters exploring cuneiform-era dishes and traditional cooking techniques. This book suits anyone curious about how history flavors their plate and those eager to expand their repertoire with time-honored, authentic recipes.

When Michael Solomonov and Steven Cook first translated their acclaimed restaurant Zahav’s vibrant flavors into home cooking, they uncovered the challenge of simplifying complex dishes without losing authenticity. Zahav Home offers 125 recipes that bring Israeli-inspired Middle Eastern cuisine to your kitchen with an emphasis on heart-healthy, quick, and approachable meals. You’ll learn how to leverage a strategically stocked pantry, like using amba or harissa from jars, to create dishes such as spatchcocked chicken or leg of lamb with authentic flair, even on busy weeknights. The book also explores foundational techniques like making schug and garlic confit, making it a solid choice if you want to deepen your practical skills in Middle Eastern cooking at home.

This tailored book explores the rich techniques and vibrant recipes of Middle Eastern cooking, focusing on your specific interests and culinary background. It examines the latest 2025 developments while diving deeply into traditional methods, regional ingredient uses, and emerging flavor profiles. By matching your skill level and goals, the book offers a personalized journey through authentic Middle Eastern dishes, helping you uncover both timeless classics and contemporary innovations that define this diverse cuisine. Through this tailored approach, you engage directly with content that matters most to your palate and kitchen ambitions, providing a unique opportunity to master the nuances of Middle Eastern culinary arts with fresh insights and up-to-date knowledge.

Arto der Haroutunian’s Middle Eastern Cookery revives a culinary tradition often overshadowed by more familiar cuisines, offering you a detailed journey from Georgia to Armenia and beyond. Drawing on his deep connection to the region and decades of culinary writing, Haroutunian presents recipes alongside cultural stories and historical context, enriching your understanding of each dish’s roots. You’ll learn not only how to prepare authentic mezze, pilaffs, and grills but also the significance of spices like mint in Armenian cooking or cumin in Persian dishes. This book suits anyone eager to explore the diversity and heritage of Middle Eastern flavors beyond the usual fare, blending practical cooking skills with cultural appreciation.

After exploring the rich and diverse culinary traditions of the Levant, Salma Hage offers a fresh take on vegetarian Middle Eastern cooking that goes beyond the usual falafel and hummus. You’ll find 140 recipes that range from garlic-infused mezze to inventive fusion dishes like Black Lime and Herb Tofu, each reflecting the cultural and religious mosaic of the region. The book’s vibrant photography and double-page tablescapes not only showcase the food’s colors but also the communal spirit of Levantine dining. Whether you’re looking to deepen your plant-based repertoire or explore authentic, region-specific flavors, this book provides approachable yet distinctive recipes that invite you to experience the heart of Middle Eastern home cooking.

After exploring the rich culinary landscapes of Lebanon and Spain, Emma Yang created this dual cookbook to bridge two vibrant traditions through small plates. You’ll find yourself mastering over 110 recipes ranging from Lebanese Kibbeh’s intricate spice blends to Spanish Gambas al Ajillo’s succulent seafood, each accompanied by stunning photography and nutritional details. The book goes beyond recipes, offering historical insights that deepen your appreciation of mezze and tapas culture. Whether you’re a beginner eager to try something new or a seasoned cook seeking authentic and fusion dishes, this collection invites you to savor the shared joy of communal dining with flavorful, approachable meals.