This landlocked country is home to rich art, culture and wildlife. It is one of the smallest country in Africa and it has a very unique cuisine. Most of the dishes are made from fresh farm ingredients. Vegetables and a largely vegetarian diet is evident. If you’re a vegetarian you will be very, very happy in Rwanda!

But, if you love meat, don’t worry, there are options too! Here’s a list of some of the traditional foods to sample in Rwanda.

Ibiraya (Rwandan fries)

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Potatoes are largely grown in the country. Ibirayi is similar to the French fries you buy at your local store. The unique thing about these traditional fries is the mode of preparation.
In most cases, the locals use young unpeeled potatoes sliced into halves. The pieces are boiled in water filled with freshly ground spices. They are then deep-fried till brown and crispy. Ibirayi is served best with Brochettes (barbequed meat). Many people pair this with local beer.

Igisafuria (Plantains with chicken and vegetables)

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Depending on the region, some call it Igisafulya, while others refer to this cuisine as Igisafuria. Either way, both mean “pot” in the local language (Kinyarwanda). The name originated from the fact that all the ingredients (chicken, veggies and spices) are mixed together in one cooking pot.

Igisafuria is made by frying chicken thighs with some spinach and green plantains. You’ll really love the flavor since they all blend together. Some celery, green pepper or hot pepper is also added to make the dish spicy and hot.

Akabenzi (Pan-fried Pork)

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Rwandan people are subsistence farmers. This justifies their love for vegetable dishes. Anyhow, this
should not discourage pork lovers. What exactly makes Akabenzi special? First off, the small pieces of
pork meat can only be eaten with your bare hands.
Secondly, the locals believe that the snout of a pig resembles the logo of a Mercedes Benz. That’s why it
is even named after “Benzi” – a Mercedes Benz.

The meat is dry-fried and later garnished with coriander leaves. Akabenzi makes a perfect accompaniment for boiled rice.

Isombe (Pounded Cassava leaves)

You probably have tasted different vegetables, but the Rwandan isombe makes all the difference. The dish is a great source of fibre. It is simply made from pounded cassava leaves. The vegetables are boiled in salty water for a couple of minutes.

Chopped onions, eggplant spinach and green pepper are also added. When ready, a spoonful of traditional palm oil and ground peanuts is also added. This makes it creamy. A taste of Isombe will give you a lasting memory about Rwanda.

Agatogo (Plantains with meat and spices)

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Agatogo is a local cuisine made from a blend of plantains, meat and spices. The green plantains are fried with slightly cooked beef. Some water is also added to make a thick stew full of natural spices. Agatogo gives you a new way of having your plantains. It can also be made as a vegetarian meal. This dish is often served with rice or fried bread.

Mizuzu (Deep- fried Plantains)

With Rwanda having plantains in plenty, the people have creative ways of making delicious treats. Mizuzu is similar to banana chips you’ll find almost everywhere. However, are sliced into thick, circular pieces. The pieces are deep-fried until they turn golden brown. Natural banana honey is sprinkled for glazing.

Brochettes (Barbecued Meat)

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Different countries have their barbecued beef differently, but Rwanda’s version is exceptional. The local meat is skewered and grilled specifically over a charcoal stove. This traditional method gives brochettes a unique taste.

For maximum goodness, Rwandan brochettes are best served with French fries, boiled potatoes or charcoal-roasted bananas.

Umutsima (Corn and Cassava)

Forget the wheat cakes you and try out some yummy gluten-free treats. Umutsima is the local Rwandan cake made from cassava and corn flour. You may love it sweetened or plain.
The cake is simple to make. Unlike the cakes made from wheat, Umutsima has a porridge-like consistency. However, this should not worry you. It is not runny whatsoever. If you love cakes, this will
be a perfect, healthy alternative.

Kachumbari (Fresh Raw Veggies)

Kachumbari is a mixture of thinly-sliced raw vegetables. It is a common serving across most east African countries. For the Rwandan kachumbari, cayenne and black pepper is included for a spicy flavor. The dish is made from onions, tomatoes, coriander, chili and some lemon juice. The next time you enjoy your barbequed meat in Rwanda, try some kachumbari.

Ubugali (Cassava Porridge)

Ubugali is the local porridge made from cassava flour. It is yummy and full of health benefits. The butter added gives Ubugali a unique taste.

Matoke

Rwanda and Uganda produce bananas in large quantities. Matoke is made from bananas, fried with onions and seasoned with salt. Freshly ground spices give your matoke a hot-sweet taste that you’ll enjoy.
You may have it slightly wet, or with a spoonful of raw vegetables. Some fried beef does the trick too.

Beans and Avocados with Boiled Sweet Potatoes

This is a very simple meal but often eaten. The components are boiled sweet potatoes, cooked beans and fresh avocados. There are a LOT of avocados in Rwanda and they’re eaten regularly. These aren’t your normal avocados either – they’re giant! There aren’t a lot of spices or flavors used to make these but it’s a filling, vegetarian meal.

Want to read more about visiting Rwanda? Check out my itinerary on an amazing trip with no gorilla trekking!

I happen to think that the Middle Eastern mezze tradition is the ultimate in finger food – and party food for that matter!

I love filling a table with a mixture of salads, dips and pulses that can be eaten with fresh bread or work as condiments to the main dish.

I’ve gathered some great recipes here that you’re sure to love for your next dinner or party.

Traditional Hummus Recipe

Looking for a more traditional hummus? Than this is where to start! I love loads of olive oil on my hummus and topping with things like sumac or za’atar seasoning. However you like yours you can’t have a mezze without hummus!

Batata Harra

In my book you can’t really go wrong with potatoes so it’s no surprise this recipe is always a favorite on the mezze spread. It’s quick to make – and the smaller you make the potatoes the faster it will cook. Also don’t skimp on the garlic; it’s the best part!

Green Lentil Tabbouleh Salad

Usually tabbouleh is made with bulgur wheat but if you have someone that is celiac or you’re just looking for a way to make this recipe a bit more healthy try this version with lentils instead. The lemon and herbs in this salad add a pop of fresh flavor – don’t be afraid to go heavy with the herbs!

Traditional Tabbouleh Recipe

If you’re more into traditional dishes you’ll want to try this traditional tabbouleh that is packed full of herbs. It’s so easy to make and you can even make each of the components, store separately and quickly assemble when you’d like them.

Muhammara

With red peppers, walnuts and chili pepper flakes this is a tasty dish both in flavor and texture. It also can be eaten with veggie sticks, slathered on bread or scooped with chips. I think it also makes a tasty sandwich filling for something a little different.

Middle Eastern Vegetable Salad with Tofu Feta

I will be the first one to stand inline for the dishes that include feta so when I saw this “tofu feta” I was intrigued. But why not! Plus I love all the extra protein from the feta and the texture is just about the same. I’m guessing after leaving this overnight the flavor only intensifies. What’s not to love?

Chicken Shawarma with Dipping Sauce

Normally shwarma filling is meant to be wrapped up in bread and eaten as a sandwich but this recipe makes individual skewers that can be put out as a part of any mezze spread. The longer you marinade the meat the more flavorful the chicken will be so don’t be afraid to leave it overnight.

Assyrian Potato Chop

I’m convinced that anything with a fried potato is worthy of going in my stomach and this recipe is no exception. These potatoes are filled with ground beef but there are also a vegetarian swap as well as multiple cooking methods to try. I’d eat these alone or with a salad for sure!

Baked Red Beet Falafel with Yogurt Mint Sauce

Traditional falafel are often green due to the herbs that are blended with the chickpeas. This recipe uses beets instead which I think will make them more moist as well as giving an even bigger boost of fiber and iron. These falafel are also baked instead of fried making them much healthier.

Shirazi Salad

You’ll find variations of this salad throughout the entire Mediterranean and Middle East with slight variations. This Persian version includes mint. Some versions of this de-seed the tomatoes and cucumbers – that’s up to you!

Fattoush Salad

A good fattoush salad needs two things; plenty of flavorful dressing and a boatload of pita chips – for me at least! It’s also a great way to use of those pitas that are starting to go a bit stale.

Charmoula Sauce

Charmoula is a Moroccan marinade that is often used on fish and chicken. This recipe isn’t complete authentic but it’s pretty close and it would be versatile to use in many ways – I’m thinking for sure during grilling season!

Lebanese Garlic Sauce

By far our most favorite condiment for any Middle Eastern dish. I am convinced there is nothing that you can not add this to. I also LOVE garlic so if you’re someone that can take it or leave it this might not be for you. Let’s just say I hoard it!

Roasted Walnut Dukkah

If you’ve never had dukkah before you’re missing out. This spice blend is great alone paired with olive oil and sprinkled on bread. You can also use it as a flavor for vegetables or in a salad. Make a batch and store it in an airtight container for a few weeks – if it lasts that long!

Amlou

This might be the only sweet item on this list but it’s a delicious condiment to have in your arsenal. We eat amlou pretty often in Morocco and it’s sometimes called a Moroccan peanut butter (but there’s no peanuts in it!). You can make it as thick or as thin as you’d like – I prefer mine quite thin with lots of argan oil.

Homemade Pita Bread

If you’re making a mezze feast then you’re going to need some bread to eat it with. Sure you can go for a store bought pita but it’s truly not so difficult to make – and the homemade version tastes so much better!

“Easy” often feels like a misnomer when it comes to Middle Eastern dishes so my goal with these items was to find things you could truly make easily. These fifteen recipes require very little hands on time; they’re either made in 30 minutes or less, in a single pan, or assembled quickly.

Easy One Pot Ground Lamb and Couscous

Lamb and couscous are both traditionally items that take a long time to cook but this recipe cuts down that time in a big way! If you don’t have ground lamb accessible go ahead and use ground beef or ground turkey instead. It’s also great eaten as leftovers as the flavors get even more time to combine.

Veggie Hummus Wrap

This is an incredibly fast recipe for a quick dinner or lunch. You can make your own hummus (recipe included) or go ahead and use store bought hummus to make it even faster to prepare. I think this would make a good lunchbox choice for kids too who can pick what they want to include in their wraps.

Roasted Carrot Soup with Red Lentils

This recipe takes slightly longer to make as the carrots are roasted to bring out their natural flavors. That being said nearly all the cooking time is hands off and the spices can be adjusted how you like them; add a little more heat or reduce it if you’ll be feeding little ones as well. You also can leave this with some whole lentil pieces or puree it to be a smooth soup.

Moroccan Lamb Tagine with Apricots

This recipe really isn’t authentic (coming from a Moroccan point of view) but it is tasty and best of all it’s quick to make! The recipe also includes some substitutions and ideas you can use to make this recipe your own. Use a pressure cooker to make this even faster and ensure the meat is tender.

Lamb Koftas with Sour Cherry Sauce and Pistachios

This fast meatball recipe can be paired with rice or filled in sandwiches for a tasty Persian treat. If ground lamb isn’t your thing use ground beef or ground turkey instead. With just 45 minutes to prepare start to finish they’re a great option – or make the meatballs smaller and reduce the cook time a bit more.

Bamya Middle Eastern Okra Stew

Need a delicious Middle Eastern vegetarian main dish in 30 minutes? This is the recipe for you! Fresh okra is used in this recipe though you can also use frozen okra as well. I’d suggest sticking as close to the cooking time as possible as the longer this cooks the more the okra breaks down leaving an often undesirable texture.

Chicken with Cumin, Tahini, Lemon and Burnt Onions

This recipe looks delicious – and complex so will you believe me when I say it takes just 30 minutes to make from start to finish? I also happen to love the recipe uses chicken breasts because my kids won’t touch dark meat. Pair it with one of these great Arabic rice dishes and you’ve got yourself a meal!

Vegan Lamajoun

I love the original lamajoun so this recipe is also exciting – especially because it’s super fast to make and could easily be made ahead for a lunch. Not to mention it’s customizable based on your tastes or your picky kids. This recipe uses simple tortillas for the bread but if you have access to pita bread or lavash I think it would be even tastier.

Chickpea Shawarma Wrap

Roasted chickpeas are not only delicious but quick to make and full of protein. Instead of making meat shawarma this recipe uses chickpeas to create a tasty meal. Pair it with a salad or rice dish for a full meal – or eat them alone packed with vegetables.

Turkish Noodles with Garlic Yogurt

With just a few ingredients – that you likely have in your fridge and cabinet you can whip up this dish in 30 minutes. Noodles, ground beef and a to die for garlic yogurt sauce it’s a little bit of everything good! Leave out the meat or swap in crumbled, spiced tofu for a vegetarian option.

Roasted Eggplant with Tahini

A simple vegetarian dish that will please even the meat eaters in your family! This recipe takes about 40 minutes but almost all of that is hands-off cook time while the eggplant is in the oven. You can eat it alone, pair with a rice dish or salad.

Instant Pot Pomegranate Molasses Chicken

Truthfully I didn’t know you could make something that looks this good in an instant pot! There’s a lovely mix of spices in this recipe and everything is done in your instant pot – meaning you’ve got very minimal clean up. I also think it would be an amazing picnic or potluck dish!

I hope that you’ll enjoy adding some of these Middle Eastern flavors to your meal plan and can appreciate how quick and easy they’ll get on your table!

Za’ what?

Za’atar is a Middle Eastern spice that I have fallen head over heels in love with. Seriously.

There are no single way to make za’atar because it’s a spice mix but the basic ingredients include ground dried thyme, oregano, marjoram, or some combination of, mixed with toasted sesame seeds, and salt. Sometimes sumac is added, sometimes other spices.

BUT it’s delicious.

Personally I’m a fan of just eating it with bread and olive oil but if you are looking for more ways to use it, check out these recipes!

Labneh Za’atar Toast

A prefect anytime snack or savory breakfast this toast is delicious (and easy!) I love savory breakfasts and this is something I’d happily eat any day. Use cream cheese or labneh, ricotta or even marscapone cheese would be great too!

Za’atar Chicken with Charred Lemon and Roasted Turnips

Za’atar Fekkas

Fekkas are a type of Moroccan cookie that are typically slightly sweet. In this recipe I used the same baking technique but substituted za’atar seasoning to create a savory cracker. They’re great alone or on a cheese board!

Chicken Kebabs with Za’atar

Want a way to make your chicken kebabs stand out? Use za’atar seasoning! This recipe is not only easy but full of flavor too. You could easily add a rice dish along side the kebabs for a more filling meal or stick with a lighter salad.

Za’atar Ras al Hanout Chicken Spinach Dinner

Normally I wouldn’t choose these spices to go together as they’re quite strong on their own but the more I considered it the more I could see how the flavors would play well with each other. I also love this kind of recipe that lets you experiment a little with how much of specific spices you like.

Grilled Za’atar Beef Kabobs

Need an easy weeknight meal? This is perfect! Lots of flavors but also plenty of very recognizable ingredients make it a good choice for families. I love this recipe because not only is it easy but she gives cooking time instructions for different levels of “done-ness” AND tips for how you can get your kids in the kitchen to help prepare these.

Now you’re wondering ok where do I even get Za’atar?? Here’s my favorite that you can easily order on Amazon;

Za’atar by Z&Z

If you have a Mediterranean or Middle Eastern store nearby chances are good they also will carry za’atar. If you won’t use it all right away put it in a freezer safe bag and pop it in the freezer to extend the shelf life!

We buy a lot of rice in our house – especially since MarocBaba was diagnosed with celiac disease and our wheat intake had to be cut way back. While many Asian cultures are known for being heavy on rice, a LOT of Middle Eastern recipes also use rice either in the main dish or as a side dish.

I put together these recipes to share some a variety of rice dishes that you can serve alone or along side your main dish. Many of these can easily be reheated or have a “hands off” cooking option.

Happy rice eating!

Instant Pot Mujadara Lentils and Rice

Normally whenever I make this dish it requires multiple pans, lots of cooking time and a mess to clean up at the end. That’s why when I found this recipe from The Belly Rules it was a breath of fresh air. You can make this in the instant pot! Plus she has directions on how to cook the onions oil free if you want to lighten things up. Win, win!

Shirin Polo with Raisins or Persian Sweet Rice

We used to go to this Persian restaurant in Washington DC and you would get three different kinds of rice with your main meal – this was always my favorite because I loved the variety of flavors. Full disclaimer I also hate raisins but in this it just works. This recipe from Family Spice is easy to make and your family or guests will think you’ve spent a long time making something this tasty!

Kabuli Pulao

Afghani food is one of my favorites and this pulao is always a favorite dish. You can serve it as a side dish by omitting the chicken or make it an all in one dish by including it. You’ll need to use both the stovetop and the oven for this dish and a heavy dutch oven is your best choice for keeping things as simple as possible. This recipe from Rhubarbarians is a great one to give it a try.

Easy Lebanese Rice with Vermicelli

With only three ingredients this is a very simple rice dish to make as a side dish. Personally I always think of this dish as a Middle Eastern Rice-a-Roni but better! Start to finish it only takes 40 minutes to make and most of that is hands off time. Try Unicorns in the Kitchens‘ take on this classic Lebanese recipe.

Egyptian Koshari

This Egyptian dish is a really popular street food. It’s also carb-city in the most delicious way. The dish is entirely vegetarian while also having protein from the lentils and chickpeas as well as lots of flavor from the spicy sauce that tops it off. It’s a good, economical meal or even side dish. There are a few components needed to make this so do make sure you have the cookware you’ll need. Also don’t skimp on the caramelized onions!

Bulgur Pilaf

Bulgar is a very popular grain in the Middle East that has a great nutty taste and is easy to cook. It is a wheat product that works well in a lot of different formats. This recipe from Live Eat Learn uses bulgur plus vegetables to create a pilaf however you can easily substitute rice for the bulgur and still have a great result.

Persian Herb Rice with Fish – Sabzi Pulao Mahi

This Iranian dish is popular during Nowruz – a celebration at the beginning of spring when a lot of symbolic dishes are cooked and eaten. The rice itself has a lot of herbs mixed in to create the flavors of spring while the fish can be pan fried or baked depending on how you like your fish prepared. Total prep and cooking time for this recipe from Caroline’s Cooking is under 60 minutes making it a great dinner or party choice.

Saudi Arabian Kabsa

Kabsa is a popular dish across the Middle East and is full of a variety of flavors both in the rice as well as the chicken. This Saudi Arabian version looks complex however a quick read through the steps and you’ll be on your way to creating some delicious!

Easy Golden Rice Pilaf

This is a really simple rice side dish that you can pair with just about anything. Typically this dish is made using saffron but we all know how expensive saffron can be so feel free to substitute turmeric to save a little cash and still get that beautiful golden color. This recipe from What a Girl Eats also uses pine nuts but if you don’t have access or they’re out of your price range, diced almonds are a good substitute too.

Lebanese Hashweh Ground Beef and Rice

Typically this dish is made using pieces of lamb but that can take added time, not to mention lamb isn’t a meat everyone has access to or enjoys. Instead this recipe from Two Sleevers uses ground beef and can be prepared in an Instant Pot or pressure cooker. What’s better than a main dish or side dish that is mostly hands off? Not much in my world!

Looking for an Arabic chicken main dish to add with your rice? I have some great ones for you too!

I started putting together a Moroccan snack board and realized that I wanted to include something that would be a little different but that I couldn’t buy in the store.

Fekkas meanwhile are Moroccan. I first came to know them many, many years ago when they were served with tea. Fekkas are a type of cookie/biscuit that is slightly sweet. They have nuts in them, usually almonds and sometimes raisins as well.

They are a lot like Italian biscotti in that they are double baked, which is what makes them dry and crunchy. This is where the inspiration for these came from – I wanted to create a savory fekkas that would be perfect for my board!

What is Za’atar?

Za’atar is not as common in Morocco as it is in the Middle East. Typically when someone says “za’atar” in Morocco they are referring to dried thyme. However, in the Middle East it is more complex. Families have their own blends and combinations to make it their own.

Some of the ingredients can include; ground dried thyme, oregano, marjoram, which is then mixed with toasted sesame seeds, and salt. Sometimes sumac is also added.

Where to Buy Za’atar

The very best za’atar I’ve ever had was given to be as a gift from my friend Amnah in Jordan. It came from Palestine and the flavor is so incredible. I haven’t tried making my own but I did purchase one online from Amazon this summer to test out for this recipe.

The flavor was equally complex (though not quite as good as the gifted za’atar) and I can highly recommend it. Unless you’re using it a lot, the jar should last you quite awhile.

Za’atar by Z&Z

Don’t just stop with making these crackers though. You can mix the za’atar with olive oil for a dip. Toss it on as a “pizza” topping (za’atar is a common topping for manakish bread in Jordan/Palestine/Lebanon.

Once you’ve got your ingredients it’s time to get baking!