41 Arab cuisine stubs

Arab salad or Arabic salad, is any of a variety of salad dishes that form part of Arab cuisine. Combining many different fruits and spices, and often served as part of a mezze, Arab salads include those from Algeria and Tunisia such as the "Algerian salad" and "Black Olive and Orange salad" and from Tunisia Salata Machwiya is a grilled salad made from peppers, tomatoes, garlic and onions with olives and tuna on top, those from Syria and Lebanon such as "artichoke salad" and "Beet salad", and those from Palestine and Jordan. Other popular Arab salads eaten throughout the Arab world include fattoush and tabouli.

Baladi cheese is a soft, white cheese originating in the Middle East. It has a mild yet rich flavor.

Batata harra is a Lebanese vegetable dish. It consists of potatoes, red peppers, coriander, chili, and garlic which are all fried together in olive oil.

Blunkett salad is an Arab salad typically consists of bread, horseradish, eggs and tuna.

Brik is a Berber dish. It consists of thin pastry around a filling and is commonly deep fried. The best-known version is the egg brik, a whole egg in a triangular pastry pocket with chopped onion, tuna, harissa and parsley. With a slightly different shape, but with identical ingredients and method of preparation, the Tunisian brik is known in Algeria and Libya as bourek (بوراك). Brik is also very popular in Israel, due to the large Tunisian Jewish population there. It is often filled with a raw egg and herbs or tuna, harissa and olives and is sometimes served in a pita. This is also known as a boreeka.

Chickpea salad, sometimes called hummus salad, using the Arabic word for 'chickpea', is an salad in Arab cuisine. It consists of whole cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin.

Date honey, date syrup, date molasses or rub is a thick dark brown, very sweet fruit syrup extracted from dates. It is widely used in North African and Middle Eastern cooking.

Fahsa is a Yemeni stew. It is made of lamb cutlets with lamb broth. Spices and hilbah are added after cooking.

Fatayer, Petaeer is a meat pie that can alternatively be stuffed with spinach, or cheese such as Feta or Akkawi. It is part of Lebanese cuisine and is eaten in Iraq, Iran, Syria, Egypt, Lebanon, Jordan, Palestine, Saudi Arabia,Kuwait and Israel. In Argentina, fatayer are also popular as a variety of empanada, called empanada árabe.

Fatoot is a group of Yemeni dishes based on shredded bread.

Fattoush is a Levantine salad made from toasted or fried pieces of khubz combined with mixed greens and other vegetables, such as radishes and tomatoes.

Jallab is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water. Jallab is very popular in Palestine, Syria, Jordan and Lebanon. It is made mainly of grape molasses, grenadine syrup, and rose water, then smoked with Arabic incense. It is usually sold with crushed ice and floating pine nuts and raisins.

Jameed is a Beduin-Jordanian food consisting of hard dry laban made from ewe or goat's milk. Milk is kept in a fine woven cheesecloth to make a thick yogurt. Salt is added daily to thicken the yogurt even more and the outside of the yogurt-filled cheesecloth is rinsed with water to allow any remaining whey to seep through. After a few days of salting the yogurt, it becomes very dense and can be removed from the cheesecloth and shaped into round balls. It is then set to dry for a few days. If it is dried in the sun it becomes yellow; if it is dried in the shade it remains white. It is important that the jameed is dry to the core because any dampness can spoil the preservation process. Jameed is the primary ingredient used to make mansaf, the national dish of Jordan.

Kibbeh nayyeh or raw kibbeh is a Levantine mezze. It consists of minced raw lamb mixed with fine bulgur and spices.

Kuwaiti tea refers to several varieties of tea traditionally served in that country.

Lablabi or Lablebi is a Tunisian dish based on chick peas in a thin garlic and cumin-flavoured broth, served over small pieces of stale crusty bread. It is commonly eaten in inexpensive restaurants. Raw or soft-cooked egg is nearly always added to the hot soup mix, along with olive oil, harissa, additional cumin, capers, tuna, Baklouti pepper and sometimes olives, garlic and vinegar or lemon or lime juice. Further garnishes may include cilantro (coriander), parsley and scallions. A traditional, but rarer, version, hergma, is made with cows' trotters.

Libba', Laba is a type of Yemeni cheese. It is mostly eaten in rural areas of Yemen. The libba is not sold as a product or in restaurants.

Mahyawa or mehyawa is an Iranian cuisine tangy sauce made out of fermented fish.

Makdous is a dish of oil-cured aubergines. Part of Iraqi and Levantine cuisine, they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil and salt. Sometimes chilli powder is added.

Malfouf salad or cabbage salad, is a Lebanese salad, typically consisting of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint.

Malsouqa is a Tunisian dish composed of sheets of filo dough, stuffed with a savory filling.

Maluj or Malooga is a leavened Yemeni flatbread eaten with bean dishes, scrambled eggs, spiced buttermilk, and many other Yemeni savory dishes.

Mandi is a traditional dish that originated from Hadhramaut, Yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. It is extremely popular and prevalent in most areas of the Arabian Peninsula, and even considered a staple dish in many regions. It is also found in Egypt, the Levant, and Turkey.

Masmouta salad is a salad of Arab salads, served with bread and consists mainly of potatoes, carrots, peas, green gourd and beets as per choice.

Masoob is a traditional Yemeni dessert. Masoob is a banana-based dessert made from over-ripe bananas, ground flat bread, cream, cheese, dates, and honey. It is popular in Yemen, Saudi Arabia and the UAE.

Matbukha is a Maghrebi dish of cooked tomatoes and roasted bell peppers seasoned with garlic and chili pepper. The name of the dish originates from Arabic and means "cooked" in Arabic. It is served as an appetizer, often as part of a meze table. Matbukha is popular across the Maghreb and in Israel, to where it was brought by Jewish immigrants from Morocco, Tunisia, Algeria, and Libya.

Mechouia salad or hmiss is a Tunisian salad. A very popular first course dish from Tunisia, a country in North Africa that appreciates spiciness, it is especially consumed in the summer, and is a grilled vegetable, tomatoes, peppers, onions and garlic salad, that may also contain eggplant. They are grilled in the oven or on the stove and then ground together, spiced, and then tuna and olive oil are added, and sometimes boiled eggs are placed for decoration.

Naqe'e Al Zabib is a Yemeni beverage. It is a cold drink containing raisins.

Quzi, also spelled as qoozi or ghoozi, is a rice-based dish popular in the Arab states of the Persian Gulf. It is served with very slowly cooked lamb, roasted nuts, raisins and served over rice. It is considered one of Iraq's national dishes and was introduced into Turkey by Syrian immigrants.

Raheb is a Lebanese salad with aubergines, eggplant, and tomatoes, often served as part of a selection of mezze. Raheb is Arabic for "monk."

Rubiyan salad, is a salad of Arab salads, it typically of shrimp, tomato. mayonnaise, lettuce leaves, ketchup, hot sauce, mustard, lemon juice, and salt.

Saltah is a Yemeni dish. It is widely eaten in northern parts of the country. It is mainly served for lunch. The base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq or sahowqa. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with Yemeni flat bread, which is used as a utensil to scoop up the dish.

Sfouf is a Lebanese almond-semolina cake consumed on birthdays, family reunions, and religious holidays. It is made from semolina flour flavored with turmeric, sugar, eggs, baking powder, sesame paste, aniseed, and pine nuts.

Shanklish, also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine. It is typically formed into balls of approximately 6 cm diameter, which are often covered in za'atar and Aleppo pepper, and then aged and dried. The most common spice is thyme, thus giving the cheese its appearance somewhat resembling a rum ball. Shanklish is also sold in much smaller balls or unformed.

Sumaghiyyeh is a Palestinian dish native to Gaza City, prepared traditionally on holidays. It receives its name from the spice sumac.

Sweet potato salad is an Arab salad, made typically of sweet potato, onion, olive oil, mashed garlic, salt, ground pepper, grated ginger, black pepper, cinnamon sticks, raisins, coriander, ground sugar, and water. It is very popular in the Arab world, especially in the Maghreb as well in the Levant, specifically in Lebanon.

Tharid is a traditional Arab dish made from pieces of bread in a vegetable or meat broth. It is typically consumed in especially the holy month of Ramadan and is quite popular in Iraq and Arabia.

Salsat toum or toumya is a garlic sauce common to the Levant. The word toum is how the Arabic word for garlic (ثوم) "thoum" is pronounced in the dialect of the people from the Levant region. Similar to the Provençal aioli, there are many variations with a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. There is also a variation popular in many places, such as the town of Zgharta, in Lebanon, where mint is added; it is called zeit wa toum.

Ummak huriyya salad is a salad made up of carrots, onions, garlic, salt, spices, harissa, olive oil, lemon juice and then decorated with parsley, olives and eggs.

Wheat salad, is a salad of Arab salads, it typically of wheat, corn, tomatoes, carrots, cucumber pickles, lemon, parsley, olive oil and salt.

Zaalouk or Zalouk is a Moroccan salad of cooked eggplants and tomatoes. The eggplant is first grilled and then mixed with the tomatoes and the mix is seasoned with garlic and spices.