I'm originally from the Detroit area, which boasts the largest Middle Eastern population outside of the Middle East. Here are some ideas. I make Middle Eastern food a lot--really. A. LOT. But I am a completely rotten food photographer and stylist so I won't be competing.
Here are some of my favorite dishes:
Ugly but delicious, this is for whoever it was who asked me awhile ago what I do with pomegranate molasses: Persian Khoresht Fesenjan--Chicken in Walnut-pomegranate sauce.
It's Iran's national dish, more or less, and there are a zillion recipes out there. Here's one:
Another delicious Middle Eastern recipe using pomegranate molasses and walnuts is a spread called Mujammara:
I believe Syria claims it but I've had it served to me by Palestinian and Lebanese people as well.
Egypt's national dish is Ful Medames, stewed fava beans with garlic, lemon, olive oil, etc. I worked in a fancy Lebanese restaurant for awhile and we used canned fava beans. No-one ever complained:
Phatch--here is a recipe for a ubiquitous & delicious eggplant salad the Arabic name for I simply cannot remember. It's a lot like Italian caponata and it's served in Middle Eastern restaurants all the time. I don't think the jalapeno is used everywhere, though. More likely Aleppo pepper.
A wonderful, refreshing summer bread salad, especially once tomatoes are good, is fattoush:
My quibble with this recipe is that you don't usually see it with lettuce. It's sort of the Arabic version of chopped salad. It stands better without lettuce, which just gets slimy.
Shish Tawook is the easy and delicious chicken kebab which is also ubiquitous in Middle Eastern cuisine:
A wonderful Turkish version of chicken kebabs that I make a lot:
My favorite rice pudding is Lebanese, flavored with orange blossom water and dusted with pistachios:
I could go on forever, I think.