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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 ...
Saleeg (Arabic: سَلِيق , romanized: Salīg, Hejazi Arabic pronunciation:) is a white-rice dish, cooked with broth (chicken or other meat) and milk. It originates in Hejaz region in the west of Saudi Arabia , where it is commonly regarded as a national dish of the region.
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.
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.
Khabees (Arabic: الخبيص sometimes pronounce as Khabeesa) is a traditional sweet dish popular in Gulf Arab States, and common in Qatar, Bahrain, Kuwait, Oman, Saudi Arabia and the United Arab Emirates. It is made of flour and oil and is commonly served as a traditional dish for breakfast, especially during Eid days.
Dates are usually consumed as snacks in between meals or offered to guests alongside Arabic coffee in the majlis. Other basic meals are rice and meat, chicken, and strained yogurt. Seafood diet is various with multiple ways to prepare fish for consumption. Squids, oysters, crabs, as well as shrimps all form basic staple food for the coastal Arabs.
A cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighboring cuisines. [1] [2] Ful medames: Egypt
Maqluba (also attested by a variety of other spellings in English; Arabic: مَقْلُوبَة, romanized: maqlūba, lit. 'upside-down') is a traditional Levantine dish, a variety of Pilaf [1] that is popular across Palestine, Jordan, Syria, Lebanon, and Iraq.