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Sep 14, 2017 · Foul meddamas: Egypt's national dish is a stew of fava beans, olive oil, parsley, onion, garlic and lemon. Tabouleh: A tasty combination of bulgur, parsley, mint, onion and tomatoes traditionally ...
- Inside The Middle East
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- Inside The Middle East
- Hummus. Which came first, hummus or pita? The big daddy chickpea spread can be slathered on anything from a burger or baked potato to the traditional hot pita bread.
- Manakeesh. It’s pizza, captain, but not as we know it. The pizza of the Arabic world, manakeesh is a round bread sprinkled with either cheese, ground meat or herbs (zaatar).
- Grilled halloumi. Halloumi: not your typical grilled cheese. These mini-slabs of chewy goodness are made from goat and sheep milk. Unlike other cheeses, no acid or bacteria is used during processing.
- Foul meddamas. Nothing foul about this delicious repast. Made of fava beans, olive oil, parsley, onion, garlic and lemon, this dish doesn’t have the most appetizing of presentations — blobby brown mush is about the best we can say of it.
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- Recipe Roundup
- Turkish Breakfast. A plate full of Turkish breakfast foods is one of the prettiest, most colorful, and most well-balanced breakfast plates you’ll ever see.
- Shakshuka. Although shakshuka originated in North Africa, it’s become very popular in the Middle East. It’s gluten-free, vegetarian-friendly, and you can enjoy it pretty much any time of day.
- Lebanese Rice. For this three-ingredient side dish, all you’ll need is rice, vermicelli, and olive oil. It’s light and filling, and you can add things like cinnamon, almonds, parsley, or salt to tweak the flavor.
- Chicken Shawarma. Whether you cook it on the grill or in the oven, shawarma is a low-carb, high-protein meal absolutely exploding with spice and flavor.
- Baharat
- Ras El Hanout
- Za’atar
- Kammon Hoot
- Arabic Rice Dishes
- Machbous
- Aashmazafran
- Muhammar
- Couscous
- Arabic Vegetable Dishes
Bahar means spice in Arabic, the plural being baharat. It is also the unique name of a spice mix, usually of 7 or 8 spices, such as nutmeg, cardamom, coriander, paprika, black pepper, cinnamon, cumin, and cloves. It is the most widely used blend in the Middle East and Arabian peninsula.
Ras el hanout is an Arabic phrase meaning “head of the shop”. Its name refers to the blend of the best spices a seller has to offer. The mixture is a blend of spices such as cardamom, cinnamon, clove, and coriander, as in baharat. But there is no specific recipe. Each vendor’s unique blend differs. Intense spices are commonly used, such as mace, al...
A blend of spices and dried herbs combined in different proportions, za’atar is one of the essential and most consumed spice blends in the Arab world. The most important feature that distinguishes this spice blend from others is the flatbreads or dipping sauces made with it. It is such a delicious mixture that it is possible to make a dish with it ...
Kammon hoot is a spice blend native to Libya and is prepared with caraway, dried mint, cumin, garlic powder, coriander, and cayenne. It is generally used with seafood.
High-aroma rice and meat dishes are staples for almost every household meal in Arab countries. Dishes in which meat is served with rice and cooked for a long time with aromatics such as turmeric, saffron, ginger, grated black lime, bay leaf, kammon hoot, and ras el hanout bare different names from country to country. Often, the same dish has a diff...
A version of the dishes mentioned above, machbous is prepared with baharat and lamb or fish and served with rice. Traditionally placed in the middle of the table around which the whole family gathers and eaten using only the right hand, this dish is Bahrain’s most beloved national dish. The dish of the same name in Kuwaiti cuisineis prepared with b...
Exclusive to the Emirates, this dish with saffron rice is prepared and served as a bed for many meat dishes. This rice dish harmonizes brilliantly with lahammurraq – a lamb dish with vegetables. You should definitely try these two dishes together for an authentic Emirates dining experience.
Bahrain’s famous sweet rice dish, muhammar, can be flavored using many ingredients. Although traditionally sweetened with date molasses, nowadays caramelized sugar or honey is also used. Its distinctive golden yellow color from the saffron is the most characteristic feature of this dish. The rice is sometimes fried to create a golden crust on one s...
Dishes made with couscous, small granules of durum wheat semolina, are known by the same name, but there are also versions made with pearl millet, sorghum, and bulgur in some regions. Couscous is one of the most essential nutrients in Algeria, Mauritania, Libya, Morocco, and Tunisia. Stews, tajine dishes, roasted meats, poultry, and fish are often ...
When we think of Arabic cuisine, vegetable dishes may come as an afterthought. This is understandable as they are not as popular as rice and meat dishes with saffron or turmeric. Dishes, salads, and appetizers made from the favorite vegetables of Arabic cuisines, such as leek, fresh fennel, asparagus, cauliflower, turnip, endive, carrot, chard, cab...
- Pita. Bread is a good side dish for nearly all meals in this region. The most popular type of bread is pita, one of the oldest types of bread in the world.
- Ayran. Milk and dairy products, especially yogurt and cheese, are pretty common in Middle Eastern countries. Ayran is basically a chilled and diluted, healthy yogurt drink.
- Börek. One of the oldest culinary values of Middle Eastern cuisine, börek is made with thin phyllo dough and is one of the essential dishes of the region.
- Pilaf. Pilaf is made with rice or grains that have been cooked with oil or butter and chopped onion before being simmered with broth. While pilaf is sometimes preferred as a main dish, but it can also be enjoyed as a side dish.
It’s made from lamb cooked in a sauce of fermented dried yogurt called “jameed” and served with rice or bulgur. Tradition: Mansaf is traditionally eaten with the right hand, signifying unity and brotherhood. 5. Dolma. Dolma refers to stuffed vegetables, a dish that is common throughout the Middle East.
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May 18, 2020 · Beef Dolmas with Apricots and Tamarind. In the Syrian Jewish kitchen, this Middle Eastern basic gets a sweet-and-sour spin. In the warmer months, try to find and use fresh grape leaves; they are ...
