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Rebab (Arabic: ربابة, rabāba, variously spelled rebap, rubob, rebeb, rababa, rabeba, robab, rubab, rebob, etc) is the name of several related string instruments that independently spread via Islamic trading routes over much of North Africa, Middle East, Central Asia, Southeast Asia, and parts of Europe. [1]
It is a typical meze (starter) of the regional cuisine, often served as a side to a main meal and as a dip for pita bread. [7] A very similar dish is mutabbal (Arabic: متبل, lit. 'spiced'), which is sometimes said to be a spicier version of baba ghanoush.
Middle East, Arab culture. Many cuisines feature eggplant salads and appetizers. Fattoush: The Levant: A Levantine bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables, [11] fattoush belongs to the family of dishes known as fattat (plural) or fatta, which use stale flatbread ...
[54] Meze is a selection of small dishes [59] served in Mediterranean cuisine, Middle Eastern cuisine, and Balkan cuisine. Mezedakia is a term for small mezes. [59] Pembuka (lit. "opening") is Indonesian for an hors d'oeuvre. [60] Yemekaltı is Turkish for an hors d'oeuvre.
The first step in the process involved creating a fermented starter called budhaj or budhaq. This entailed mixing water and raw barley to form a dough, then wrapping the dough in fig leaves which are left to sit for 40 days. During this time a variety of different surface molds, bacteria, yeasts, and microorganisms ferment within the dough cake.
Sujuk or sucuk (/suːˈd͡ʒʊk/) is a dry, spicy and fermented sausage which is consumed in several Turkish, Balkan, Middle Eastern and Central Asian cuisines.Sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but beef is mainly used in Turkey, Bosnia and Herzegovina, Albania, Armenia, Bulgaria, Kazakhstan, and Kyrgyzstan.
It is a starter served when receiving guests and especially during Ramadan evenings during the round meal of the holy month, usually accompanied by Algerian Chorba or Harira. Other forms include bourek packed with chicken and onions, shrimp and béchamel sauce , or a vegetarian alternative usually made of mashed potatoes and spinach.
Middle East: A group of rice- or meat-and-herb filled vegetable dishes of Ottoman origin. Variations are eaten across the Levant, the eastern Mediterranean and the Arab world. Can be served warm or cold. Similar to the Greek stuffed grape leaves, dolmadakia or sarma. Duqqa: Egypt: A dip or seasoning of herbs, oil and spices. Falafel: Middle East