53 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 Tunisian salad typically consists of bread, horseradish, eggs and tuna.

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, Debes (Arabic: دِبس‎, pronounced [Dibss] or rub is a thick dark brown, very sweet fruit syrup extracted from dates. It is widely used in Middle Eastern cooking.

Dried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to the Arab states of the Persian Gulf and Iraq.

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 Levantine cuisine and is eaten in Iraq, Iran, Syria, Egypt, Lebanon, Palestine, Kuwait, Saudi Arabia, Jordan 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.

Hilbah, also spelled Holbah, is a condiment made from ground fenugreek seeds, and a traditional Yemeni food, now popularized among other cultures as well, especially by Yemenite Jews in Israel, who have introduced it to other ethnic groups. Hilbah greatly expands when added to water, and when whisked in a bowl it takes on a light, frothy texture. It is consumed almost every day domestically in Yemen, and can be eaten by itself or added to Saltah and Fahsa. A dollop of Hilbah is often dished out of the larger batch and added to hot soup.

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.

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

Kömbe is a kind of börek from [[Sivas, Malatya Province Turkey. It exists in both the cuisine of Turkey and that of Azerbaijan and is popular among both Turkish and Azerbaijani people.

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 and Somalia as well. 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,India, 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 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.

Mutabbaq Samak a rice-based dish popular in the Arab states of the Persian Gulf and in some southern cities in Iraq. It is basically spiced fried fish, usually Stromateus and caramelized onions served over rice that is cooked in well-spiced fish stock. Fish can be whole fish or fish filet. It is considered a national dish in Iraq and Kuwait where the dish is pronounced in both of their colloquial dialects as "im'tabbag simach". In Arabia, raisins, cardamom and tomato broth are added too.

Nabulsi is one of a number of Palestinian white brined cheeses made in the Middle East. Its name refers to its place of origin, Nablus, and it is well known throughout the West Bank and surrounding regions. Nabulsi, along with Akkawi cheese, is one of the principal cheeses consumed in Jordan. It is produced primarily from sheep milk; alternatively, goat's milk may be used. Nabulsi cheese is white and rectangular in shape. It is semi-hard with no gas holes. It becomes soft and elastic when heated. It is a typical ewe's or goat's milk cheese, but is traditionally flavored with mahleb and mastic added to the boiling brine. It can be eaten fresh as salty table cheese or can be fried in oil, and it is also a major ingredient of the Palestinian dessert knafeh.

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

Mlabbas, and Noghl, or Nuql, or sugar-coated almonds, is a traditional Syrian, Iranian and Afghan confection. It is made by boiling sugar with water and rose water and then coating roasted almonds in the mixture. It can also be made with other nuts such as walnuts or other items. Noghl is often eaten along with tea.

Qarymutah or qrymutah is a little-known popular dish from rural areas of central Syria, totally vegetarian, consisting of a mixture of bulgur with vegetables and seasonings wrapped in grape leaf. Some people in Salamiyah, where this dish originates from, say that its name comes from the time when the Qarmatians ruled. It was formerly known as "poor man's food". Depending on the place, it may also be known as farifa (الفَريفيرة), muqrita (المقَيريطة) or mniqiah (المنيقريعة).

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, and raisins 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."

Ras el hanout or rass el hanout is a spice mix found in varying forms in Tunisia, Algeria, and Morocco. The name in Arabic means "head of the shop" and implies a mixture of the best spices the seller has to offer. Ras el hanout is used in many savory dishes, sometimes rubbed on meat or fish, or stirred into couscous, pasta or rice.

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 traditional Yemeni dish. In the Ottoman Empire saltah was used as a charitable food, and was made with left over food that was donated by the wealthy or the mosques. 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. Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten traditionally with khubz mulawah, which is a Yemeni flat bread, and it is used as a utensil to scoop up the dish.

Iraqi samoon or stone samoon is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens, like pizza. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries among Iraqi Diaspora.

Sayadieh is a seasoned fish and rice dish from Lebanese cuisine, made with cumin and other spices. The spice mix is called baharat in Arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander. Historically it was a fisherman's meal, found along the Lebanese coast, but the dish can now be found throughout the Middle East, where it is prepared at home for special occasions and meals with guests, and also served in restaurants. It can be made with a variety of fish, usually firm, white fish, such as haddock or cod. Whole fish is used so the fish head and bones can be used to flavor the stock. The dish is garnished with slivered almonds and toasted pine nuts.

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, sesame paste, aniseed, and pine nuts, and raised with baking powder.

Shafoot also known as shafuta, is a traditional and a very popular appetizer food in Yemen. It is typically made of lahoh or shredded bread, "Hakeen" or Yogurt, Zhug and Leek. Shafoot is served cold as it is kept in the fridge after mixing its ingredients for some time so that the lahoh absorbs the liquid added into it. It is widely spread in the North part of Yemen, especially during the month of Ramadan.

Shanklish, also known as chancliche, shinklish, shankleesh, sorke, or sürke, is a type of cow's milk or sheep milk cheese in Levantine cuisine.

Shaʿifūra (شعيفورة) or jaʿifūra (جعيفورة) is a typical Syrian salad consisting of shanklīsh cheese with chopped tomato and onion and olive oil.

Stuffed dates are boiled dates filled with meat, mint and parsley. It is a popular Levantine dish and is served on rice or bulgur. Variations can include fresh or dried dates.

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.

A tahini roll or tahini bread roll is a sweet pastry found commonly in the cuisines of Armenia as Թահինով Հաց; Cyprus and Greece as ταχινόπιττα or τασιηνόπιττα; Turkey as tahinli çörek; and in Arab cuisine as khubz tahini. They are a popular street food in Cyprus.

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 Arabia.

Salsat toum or toumya is a garlic sauce common to the Levant. Similar to the Provençal aioli, there are many variations, 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.

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.

Syrian flowers is a mixture of herbs and dried flowers for its infusion, traditional from the Mediterranean Levant area. Its origin is in the ancient souks of Damascus and its area. In markets such as the historic Al-Buzuriya, in the center of the capital, they are sold by weight or packed.