Middle Eastern Recipes...?!

Middle Eastern Recipes...?

I love cooking all sorts of ethnic foods, but have had a hard time finding middle eastern recipes. Does anyone have any good authentic recipes? And could you also tell me what country they are from?

Here are a few good ones

MIDDLE EASTERN CHICKEN

4 (6 oz.) chicken breasts, boneless, skinless
8 oz. figs, sliced
2 oz. Sabra or 4 oz. sherry
1 tsp. parsley, fresh, chopped
1 oz. olive oil
1 oz. butter
3 oz. flour
1 lime
1/2 orange
Salt, pepper, and garlic (crushed)
1 chicken bouillon cube

Flatten chicken breasts with a meat mallet. Season each breast with salt, pepper and garlic and dredge in flour. Heat olive oil in a saute pan and cook chicken breasts until golden brown on both sides. Take chicken out of pan and set aside.
Add Sabra or sherry to pan along with butter and figs. Add the juice from the lime and orange and add the bouillon cube. Reduce liquid by half and place chicken breasts back in the pan to heat. Add the parsley. Place chicken breasts on plates and pour sauce over chicken. Garnish with orange and lime slices and serve with rice pilaf. Serves: 4. (Prep and Cooking Time: 30 minutes)

MIDDLE EASTERN VEGETABLE AND LAMB
CASSEROLE

Meatballs for 8 or 12 (see below)
1 tbsp. butter
1 med. sized eggplant (1 1/4 - 1 1/2 lbs.), cut in 1" cubes
2 red bell or green peppers, cut in 1" squares
1 lb. green beans, cut in 1" lengths (or 2 - 10 oz. pkgs. frozen cut green beans, defrosted)
1 lg. onion, chopped
2 lg. cloves garlic, minced
2 tart, firm apples, peeled & diced
1 (about 14 oz.) can sliced tomatoes
1 c. regular strength beef broth
1 tsp. each salt & dry basil
1/2 tsp. pepper
2 tsp. oregano leaves
5 crookneck squash, cut in 1/2" thick slices
1/2 lb. okra, tops peeled (or 10 oz. pkg. frozen whole okra)
3 tbsp. lemon juice

Prepare meatballs (see below) and cook in butter in a large frying pan over medium high heat until browned. Transfer to a large (about 3 1/2 quart) casserole. Add eggplant, red pepper, fresh beans (if used), onion, garlic and apple.
Discard fat in frying pan. Drain juice from tomatoes into pan (set tomatoes into pan (set tomatoes aside); add the broth, salt, basil, pepper, and oregano. Heat to boiling, scraping up browned bits in pan and pour into casserole; mix gently. Cover tightly and bake in a 350 degree oven for 1 hour.

After 1 hour, mix squash, okra, and frozen beans (if used) with other vegetables in casserole. Bake, covered until vegetables are tender, about 30 minutes. Then stir in lemon juice and distribute tomato slices over top. Bake for 10 minutes, then let stand, covered, for about 15 minutes before serving. Makes 8 to 12 servings.

MEATBALLS FOR 12: Use 3 pounds meat, 3 eggs, 1/3 cup parsley, 1 1/2 teaspoons salt, and 3/4 teaspoon each pepper and allspice. Shape mixture into 48 balls.