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Middle East: Popular deep-fried, spherical or patty-shaped fritters made from ground chickpeas and/or broad beans, and spices and herbs. Fesikh: Egypt: Fermented, salted mullet. Freekeh: Levant: A cereal food made from green wheat that goes through a roasting process in its production.
Malfouf salad: Levant Is made of cabbage, lemon juice, olive oil, garlic, salt and much fresh or dried mint. [6] [7] [8] Mechouia salad: Tunisia Tunisian salad of grilled vegetables: tomatoes, peppers, onions and garlic Qrymutah: Central Syria Bulgur, onion, parsley, cucumber, lemon juice, olive oil.
Originally from the mountains of Lebanon and Syria, [14] tabbouleh has become one of the most popular salads in the Middle East. [15] The wheat variety salamouni [what language is this?] cultivated in the Beqaa Valley region in Lebanon, was considered (in the mid-19th century) as particularly well-suited for making bulgur, a basic ingredient of tabbouleh. [16]
Food in Israel including falafel, hummus, and salad. Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, [1] sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Cooked lentils are popular all over the Middle East and form the basis of many dishes. Mujaddara is a popular dish throughout the Arab world, and is generally made using brown or green lentils and rice, that can be seasoned with cumin, coriander, or mint. [2] It is topped with fried onions and is generally served with yogurt, among other ...
Baba ghanoush—aubergine (eggplant) salad; Hummus—ground chickpeas with tahina and olive oil; Fattoush—mixed leaf-vegetable salad with deep-fried pita bread pieces and sumac; Ful medames—ground fava beans and olive oil; Galayet bandora—a simple dish of tomatoes, onions, hot peppers, olive oil, and salt served for breakfast, lunch, or ...
This make-ahead cabbage salad is the perfect dish that only gets better with time. As it sits, the flavors meld together, with the crisp cabbage and tender, nutty farro soaking up the tangy dressing.
Sfiha, a flatbread with a minced meat topping, often lamb Shawarma in Lebanon, 1950 Maqluba, a rice and eggplant or cauliflower casserole, often with lamb Musakhan, a Palestinian dish—chicken with onions, spices and pine nuts on taboon bread Mujaddara A typical popular traditional Levantine meal