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Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). [1] These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique ...
A Middle Eastern dip, spread or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice and garlic. Kashk bademjan: Iran: A staple Iranian dish of kashk and eggplant either, with garnishes of caramelized onions, roasted nuts, herbs and spices. Kebab: Middle East
Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) varies according to the diverse landscapes and regions of the country.The environmental, geographic, and cultural diversity within this vast area has led to a wide variety of dishes.
A dallah is a traditional Arabic coffee pot that contains Arabic coffee, which is usually served to guests in the majlis or dewaniya.. Eastern Arabian cuisine, also called Khaleeji cuisine (Arabic: المطبخ الخليجي), is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf.
This is an accepted version of this page This is the latest accepted revision, reviewed on 5 January 2025. Culinary tradition 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, sumac, chickpeas, mint, rice and ...
Awameh (عوامة)—Arabic for "swimmer", a Levantine pastry similar to doughnut holes, made of deep-fried dough, soaked in sugar syrup or honey and cinnamon, sometimes sprinkled with sesame; Baklava (البقلاوة)—sweet pastry made of layers of filo; Batata b'kaak (فطيرة البطاطس)—potato pancake
Shawarma (/ ʃ ə ˈ w ɑːr m ə /; Arabic: شاورما) is a Middle Eastern dish that originated in the Levantine region 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.
Lebanese stews, often served with rice or flatbread, are made with ingredients found locally available. Lebanese mulukhiyah stew with chicken served with rice, vinegar, onions and toasted pita bread. Bamieh bi-zeit (okra and tomato stew) is one of the most popular stews. [60]