About
Cooking the food we grew up on, written down properly
EasternEatsHub exists because so many of the region's best dishes — Iraqi masgouf, Egyptian koshary, Saudi kabsa, Lebanese tabbouleh — are passed down by watching, not by measuring. We write them down with real quantities and real timing, so they work the first time you make them, wherever you're cooking from.
What we publish
Every recipe on the site is developed and tested in a home kitchen, not adapted from a restaurant menu. We cover mains, soups and stews, appetizers, breads, desserts and drinks from across the Levant, the Gulf, Iraq, Egypt and North Africa — and we're upfront when a dish has regional variations, since most of these recipes belong to more than one household's version of "the right way."
Why we also build tools
Alongside the recipes, we build small, free calculators — a servings scaler, a measurement converter, and more on the way — because cooking from a written recipe usually means doing some quick math in your head anyway. We'd rather do that math for you.
How we work
This is a small, independent site. We don't accept sponsored recipes or pay-to-play placements. If a recipe recommends a specific ingredient brand, it's because we genuinely think it makes a difference, not because of a paid arrangement.
Get in touch
Spotted something that needs fixing, or have a request for a recipe or tool? Visit our contact page — we read every message.