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A traditional Algerian and Moroccan soup of Maghreb. Hawawshi: Egypt: A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven. Hummus: Middle East
This is an accepted version of this page This is the latest accepted revision, reviewed on 28 February 2025. Culinary tradition Middle East bakery in the 1910s. Photo by National Geographic Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and ...
Lunch is considered the main meal of the day, and is traditionally eaten between 1:30 pm and 2:30 pm. It is the meal for which the family comes together. Rarely do meals have different courses; however, salads and mezze are served as side dishes to the main meal.
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levant during the Ottoman Empire, [1] [3] [4] [5] consisting of meat that is cut into thin slices, stacked in an inverted cone, and roasted on a slow-turning vertical spit.
Arak is an anise-flavoured liquor, and is the Lebanese national drink, usually served with a traditional convivial Lebanese meal. Another historic and traditional drink is Lebanese wine . [ 13 ] [ 14 ] [ 15 ]
Tips for Making Lebanese Desserts. Use natural sweeteners.Instead of processed sugar, choose sweeteners like honey, date syrup, or even whole dates.
Abud—a dense, unleavened traditional Jordanian Bedouin flatbread baked directly in a wood fire by burying in ash and covering with hot embers. Ka'ak (كعك)—a traditional Jordanian bread made mostly in a large leaf- or ring-shape and covered with sesame seeds. Karadeesh—a traditional Jordanian bread made from corn.
All that’s needed for a soup to be called matzo ball soup is chicken broth and a matzo ball or two – big, round dumplings made by binding matzo meal with some eggs and fat (either oil or ...