Dessert, Sweet

Aish as-Saraya

Aish as-saraya (arabic: عيش السرايا, literally: "palace bread", "عيش" is the egyptian word for bread ) is an egyptian and levantine dessert, consisting of syrup-soaked breadcrumbs topped with clotted cream and pistachios. it contains neither eggs nor butter. it is popular in lebanon and the arab world.

Side, Snack, Appetizer

Akkawi

Akkawi cheese (arabic: جبنة عكاوي, romanized: jubna ʿakkāwī, also akawi, akawieh and ackawi) is a white brine cheese named after the city of akka (acre, present-day israel).

Drink

Amstel

Amstel brewery (dutch: amstelbrouwerij, dutch pronunciation: [ˈɑmstəlbrʌwəˌrɛi̯]) is a dutch brewery founded in 1870 on the mauritskade in amsterdam. it was taken over by heineken international in 1968, and the brewing plant closed down in 1982, with production moving to the main heineken plant at zoeterwoude.

Drink

Arabic coffee

Arabic coffee is a version of the brewed coffee of coffea arabica beans. most arab countries throughout the middle east have developed distinct methods for brewing and preparing coffee. cardamom is an often-added spice, but it can alternatively be served plain or with sugar. there are several different styles to brewing the coffee depending on the preference of the drinker. some methods keep the coffee light whereas others can make it dark. arabic coffee is bitter, and typically no sugar is added. it is usually served in a small cup that is adorned with a decorative pattern, known as a finjān. culturally, arabic coffee is served during family gatherings or when receiving guests. arabic coffee is ingrained within middle eastern and arab culture and tradition, and is the most popular form of coffee brewed in the middle east. it originated in the middle east, beginning in yemen and eventually travelling to mecca (hejaz), egypt, the levant, and then, in the mid-16th century, to turkey and from there to europe where coffee eventually became popular as well. arabic coffee is an intangible cultural heritage of arab states confirmed by unesco.

Drink

Arabic coffee

Arabic coffee is a version of the brewed coffee of coffea arabica beans. most arab countries throughout the middle east have developed distinct methods for brewing and preparing coffee. cardamom is an often-added spice, but it can alternatively be served plain or with sugar. there are several different styles to brewing the coffee depending on the preference of the drinker. some methods keep the coffee light whereas others can make it dark. arabic coffee is bitter, and typically no sugar is added. it is usually served in a small cup that is adorned with a decorative pattern, known as a finjān. culturally, arabic coffee is served during family gatherings or when receiving guests. arabic coffee is ingrained within middle eastern and arab culture and tradition, and is the most popular form of coffee brewed in the middle east. it originated in the middle east, beginning in yemen and eventually travelling to mecca (hejaz), egypt, the levant, and then, in the mid-16th century, to turkey and from there to europe where coffee eventually became popular as well. arabic coffee is an intangible cultural heritage of arab states confirmed by unesco.

Side, Snack, Appetizer

Arabic salad

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" (salata jaza'iriya) and "black olive and orange salad" (salatat zaytoon) 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" (salataf khurshoof) and "beet salad" (salatat shamandar), and those from palestine and jordan. other popular arab salads eaten throughout the arab world include fattoush and tabouli.a recipe for arab salad in woman's day magazine includes diced tomato, cucumber and onion. often mixed with parsley and combined with the juice of freshly squeezed lemon and olive oil, arabic salad contains no lettuce. all the vegetables, except the onion, are left unpeeled, and the salad should be served immediately. other variations include serving with fried pita slices or adding sumac to the lemon and oil dressing. among palestinians, this arabic salad is known as salatat al-bundura ("tomato salad") and is popularly served alongside rice dishes.similar salads in the middle east include the persian salad shirazi, and turkish choban salad.

Drink

Arak

Arak or araq (arabic: ﻋﺮﻕ, hebrew: ערק or ארק) is a distilled levantine spirit of the anise drinks family. it is translucent and unsweetened.

Side, Snack, Appetizer

Arayes

Grilled pita sandwiches filled with minced lamb or beef, onions, tomatoes, parsley

Side, Snack, Appetizer

Areesh

Strained yogurt, greek yogurt, yogurt cheese, sack yogurt, or kerned yogurt is yogurt that has been strained to remove most of its whey, resulting in a thicker consistency than normal unstrained yogurt, while still preserving the distinctive sour taste of yogurt. like many types, strained yogurt is often made from milk enriched by boiling off some water content, or by adding extra butterfat and powdered milk. in europe and north america, it is often made from low-fat or fat-free cow's milk. in iceland, a similar product named skyr is made. strained yogurt is generally marketed in north america as "greek yogurt" and in the uk as "greek-style yogurt", though strained yogurt is also widely eaten in levantine, eastern mediterranean, middle eastern, central asian and south asian cuisines, where it is often used in cooking, as it curdles less readily when cooked. it is used in a variety of dishes, cooked or raw, savory or sweet. straining makes even nonfat varieties thicker, richer, and creamier than unstrained. since straining removes the whey, more milk is required to make strained yogurt, increasing the production cost. thickeners such as pectin, locust bean gum, starches or guar gum may also be used to thicken yogurts. in western europe and the us, strained yogurt has increased in popularity compared to unstrained yogurt. since the straining process removes some of the lactose, strained yogurt is lower in sugar than unstrained yogurt.it was reported in 2012 that most of the growth in the $4.1 billion american yogurt industry came from the strained yogurt sub-segment, typically marketed as "greek yogurt". in the us, there is no legal or standard definition of greek yogurt, and yogurt thickened with thickening agents may also be sold as "greek yogurt".

Dessert, Sweet

Awameh

Fried dough soaked in syrup or honey

Side, Snack, Appetizer

Baba ghanoush

Baba ghanoush (uk: , us: ; arabic: بابا غنوج, romanized: bābā ġannūj), also spelled baba ganoush or baba ghanouj, is a levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. the eggplant is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. it is a typical meze ('starter') of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.a very similar dish is mutabbal (arabic: متبل lit. 'spiced'). mutabbal has no vegetables and is sometimes said to be a spicier version of baba ghanoush. mutabbal consists of mashed roasted eggplants, tahini, salt, pepper, garlic, lemon and often yogurt.

Side, Snack, Appetizer

Baharat

Bahārāt (arabic: بَهَارَات) is a spice mixture or blend used in middle eastern cuisines. bahārāt is the arabic word for "spices" (the plural form of bahār "spice"). the mixture of finely ground spices is often used to season lamb or mutton, fish, chicken, beef, and soups, and may also be used as a condiment.

Dessert, Sweet

Baklava

Baklava (, or ; ottoman turkish: باقلوا) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. it was one of the most popular sweet pastries of ottoman cuisine.the pre-ottoman origin of the dish is unknown, but, in modern times, it is a common dessert of turkish, iranian and arab cuisines, and other countries of the levant and maghreb, along with the south caucasus, balkans, and central asia.

Side, Snack, Appetizer

Balela

Balila is a levantine dish consisting of chickpeas that have been boiled along with lemon juice, garlic, and various spices. it is served as a hot mezze dish. the name is also used for a different egyptian dish made of wheat, milk, nuts, and raisins.

Breakfast

Balela

Balila is a levantine dish consisting of chickpeas that have been boiled along with lemon juice, garlic, and various spices. it is served as a hot mezze dish. the name is also used for a different egyptian dish made of wheat, milk, nuts, and raisins.

Main

Bamia

Bamia is a middle eastern, armenian, afghan, kurdish, anatolian and turkish stew prepared using lamb, okra and tomatoes as primary ingredients. additional ingredients used include tomato sauce, onion, garlic, cilantro (coriander), vegetable oil, cardamom, salt and pepper. the word "bamia" itself simply means "okra" and it is etymologically an arabic word.vegetarian bamia is very popular during fasting seasons such as easter in greece and cyprus.

Dessert, Sweet

Barazek

Barazek or barazeq (in arabic برازق barāzeq) are arab cookies whose main ingredient is sesame (سمسم sumsum) and often also contain pieces of pistachio. it probably originated during ottoman rule in the syrian capital, damascus, particularly in the al-midan neighborhood, although today it is so popular that it can be found in most pastry shops throughout the levantine area (lebanon, jordan, palestine and syria) and beyond. it is also one of the more traditional palestinian desserts and it is easy to find stalls selling barazek on the streets of jerusalem.it is considered one of the most famous syrian desserts and has a multitude of variants. all include flour, butter, sugar, and sesame; some may also include egg, milk, pistachios, honey, mahleb, yeast, and vanilla, as well as clarified butter (samneh) instead of regular butter. it has a sweet, buttery and nutty flavor, and a crisp and brittle texture.

Dessert, Sweet

Basbousa

Basbousa (arabic: بسبوسة basbūsah) is a sweet, syrup-soaked semolina cake that originated in egypt, and is also common in other countries. the semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. it is also found in most areas of the former ottoman empire, and is featured in middle eastern cuisines, greek cuisine, azerbaijani cuisine, turkish cuisine, ethiopian cuisine, yemeni cuisine and others.

Side, Snack, Appetizer

Bechamel

Bechamel sauce ( french: [beʃamɛl]) is a sauce traditionally made from a white roux (butter and flour in a 1:1 mixture) and milk. bechamel may also be referred to as besciamella (italy), besamel (greece), or white sauce (u.s.). french, italian and greek bechamel sauce recipes include salt and nutmeg as a seasoning base.bechamel sauce is one of the "mother sauces" of french cuisine.

Drink

Bedouin tea

Side, Snack, Appetizer

Bezar

Spice mix made with cumin, fennel, cinnamon, coriander, peppercorns, red chilies, tumeric

Main

Biryani

Biryani (/bɜːrˈjɑːni/) is a mixed rice dish originating among the royal khansamas of the durbar of old delhi, under the mughal empire, during the late 16th century of the then mughal court. it is made with indian spices, rice, and usually some type of meat (chicken, beef, goat, lamb, prawn, fish) or in some cases without any meat, and sometimes, in addition, eggs and potatoes.biryani is one of the most popular dishes in south asia, as well as among the diaspora from the region. similar dishes are also prepared in other parts of the world such as in iraq, thailand, singapore and malaysia. biryani is the single most-ordered dish on indian online food ordering and delivery services.

Side, Snack, Appetizer

Bissara

Bissara, also known as bessara, besarah and tamarakt (arabic: "بصارة", egypt: "tabissart" or "talkhcha") is a soup and a bean dip in north african cuisine, prepared with dried, puréed broad beans as a primary ingredient. additional ingredients include garlic, olive oil, lemon juice, hot red pepper, cumin, and salt. bissara is sometimes prepared using split peas or chickpeas. in egypt, bissara also includes herbs or leafy greens—particularly parsley, mint, dill, spinach, or molokhiya, though the latter is more commonly added by egyptian expatriates in palestine—and is eaten with bread as a dip. it is typically inexpensive, and has been described as a pauper's dish.bissara is a dish in egyptian cuisine and moroccan cuisine. in egypt, bissara is eaten exclusively as a dip for bread, and is served for breakfast, as a meze, or more rarely, for lunch or dinner. egyptian bissara includes herbs or leafy greens, hot peppers, lemon juice, and occasionally onion. it is traditionally a rural farmer's dish, though it has become more popular in urban egypt since 2011 because it is healthier than its urban counterpart, ful medames.in morocco, bissara is popular during the colder months of the year, and can be found in town squares and various alleyways. it is typically served in shallow bowls or soup plates, and topped with olive oil, paprika, and cumin. bread is sometimes eaten dipped into the dish, and lemon juice is sometimes added as a topping.bissara is relatively popular in palestine, as it resembles a traditional dish that has been known there since canaanite times.

Dessert, Sweet

Blancmange

Blancmange (, from french: blanc-manger [blɑ̃mɑ̃ʒe]) is a sweet dessert popular throughout europe commonly made with milk or cream and sugar thickened with rice flour, gelatin, corn starch, or irish moss (a source of carrageenan), and often flavoured with almonds. it is usually set in a mould and served cold. although traditionally white (hence the name, in english literally "white eating"), blancmanges are frequently given alternative colours. some similar desserts are french chef marie-antoine carême's bavarian cream, italian panna cotta, the middle eastern muhallebi, chinese annin tofu, hawai'ian haupia and puerto rican tembleque. the historical blancmange originated at some time during the middle ages and usually consisted of capon or chicken, milk or almond milk, rice, and sugar and was considered to be ideal for the sick. tavuk göğsü is a sweet contemporary turkish pudding made with shredded chicken, similar to the medieval european dish.

Dessert, Sweet

Booza

Booza (arabic: بُوظَة, romanized: būẓah, lit. 'ice cream') is an eastern mediterranean frozen dairy dessert made with mastic and sahlab (orchid flour), giving it its distinguished stretchy and chewy texture—much like dondurma. it is traditionally made through a process of pounding and stretching in a freezer drum, instead of the more usual churning method used in other ice creams.

Drink

Boza

Boza, also bosa, bozo is a fermented beverage popularly made in parts of north africa, central and western asia, caucasus and southeast europe. it is a malt drink made by fermenting various grains: wheat or millet in bulgaria, romania, north macedonia, serbia and bosnia and herzegovina and barley in ancient egypt, maize (corn) and wheat in turkey. it has a thick consistency, a low alcohol content (around 1%), and a slightly acidic sweet flavor.

Breakfast

Bread

Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. throughout recorded history and around the world, it has been an important part of many cultures' diet. it is one of the oldest human-made foods, having been of significance since the dawn of agriculture, and plays an essential role in both religious rituals and secular culture. bread may be leavened by naturally occurring microbes (e.g. sourdough), chemicals (e.g. baking soda), industrially produced yeast, or high-pressure aeration, which creates the gas bubbles that fluff up bread. in many countries, commercial bread often contains additives to improve flavor, texture, color, shelf life, nutrition, and ease of production.

Main

Brik

Brik ( breek; بريك), or “burek” is the north african version of borek, a stuffed filo pastry which 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 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.brik pastry is made by slapping a sticky lump of dough onto a hot non-stick surface in overlapping circles to produce the desired size and cooked for a short amount of time. the brik dough sheets are called malsouka or warka. typical fillings include tuna, ground meat, raw egg, chicken, or anchovies garnished with harissa, capers, or cheese.

Drink

Caffè mocha

A caffè mocha ( or ), also called mocaccino (italian: [mokatˈtʃiːno]), is a chocolate-flavoured warm beverage that is a variant of a café latte (italian: [kafˈfɛ lˈlatte]), commonly served in a glass rather than a mug. other commonly used spellings are mochaccino and also mochachino. the name is derived from the city of mocha, yemen, which was one of the centres of early coffee trade. like latte, the name is commonly shortened to just mocha.

Drink

Carakale

Carakale brewery is a jordanian microbrewery founded in 2010 in the town of fuheis near amman by yazan karadsheh, a member of the local christian community. the brewery is named after caracal, a mammal that is native to jordan.

Side, Snack, Appetizer

Caviar

Caviar (also known as caviare; from persian: خاویار, romanized: khâvyâr, lit. 'egg-bearing') is a food consisting of salt-cured roe of the family acipenseridae. caviar is considered a delicacy and is eaten as a garnish or a spread. traditionally, the term caviar refers only to roe from wild sturgeon in the caspian sea and black sea (beluga, ossetra and sevruga caviars). the term caviar can also describe the roe of other species of sturgeon or other fish such as salmon, steelhead, trout, lumpfish, whitefish, or carp.the roe can be "fresh" (non-pasteurized) or pasteurized, with pasteurization reducing its culinary and economic value.

Side, Snack, Appetizer

Chapati

Chapati (alternatively spelled chapatti, chappati, chapathi, or chappathi; pronounced as iast: capātī, capāṭī, cāpāṭi), also known as roti, rotli, safati, shabaati, phulka, (in east africa) chapo, and (in the maldives) roshi, is an unleavened flatbread originating from the indian subcontinent and staple in india, nepal, bangladesh, pakistan, sri lanka, east africa, arabian peninsula and the caribbean. chapatis are made of whole-wheat flour known as atta, mixed into dough with water, oil (optional), salt (optional) in a mixing utensil called a parat, and are cooked on a tava (flat skillet).it is a common staple in the indian subcontinent as well as amongst expatriates from the indian subcontinent throughout the world. chapatis were also introduced to other parts of the world by immigrants from the indian subcontinent, particularly by indian merchants to central asia, southeast asia, east africa, and the caribbean islands.

Main

Chicken Kyiv

Chicken kiev (ukrainian: котлета по-київськи, kotleta po-kyivsky; russian: котлета по-киевски, kotleta po-kiyevski, literally "cutlet kyiv-style") or chicken kyiv is a dish made of chicken fillet pounded and rolled around cold butter, then coated with egg and bread crumbs, and either fried or baked. stuffed chicken breast is generally known in ukrainian and russian cuisines as côtelette de volaille. since fillets are often referred to as suprêmes in professional cookery, the dish is also called suprême de volaille à la kiev. though it has disputed origins, the dish is particularly popular in the post-soviet states, as well as in several other countries of the former eastern bloc, and in the english-speaking world.

Main

Chicken tikka

Chicken tikka is a chicken dish originating in the indian subcontinent during the mughal era. the dish is popular in india, bangladesh and pakistan. it is traditionally small pieces of boneless chicken baked using skewers on a brazier called angeethi or over charcoal after marinating in indian spices and dahi (yogurt)—essentially a boneless version of tandoori chicken. the word tikka (tike in turkish, and tikə in azerbaijani) is a persian word, meaning "bits" or "pieces". it is also a chicken dish served in punjabi cuisine. the kashmiri version of the dish, however, is grilled over red-hot coals, and does not always contain boneless pieces. the pieces are brushed with ghee (clarified butter) at intervals to increase its flavour, while being continuously fanned. it is typically eaten with green coriander and tamarind chutney served with onion rings and lemon, or used in preparing a chicken tikka masala.a chicken tikka sizzler is a dish where chicken tikka is served on a heated plate with onions. the dish is also popular in afghanistan, though the afghan variant (like many other persian, turkish, and arab dishes) is less spicy compared to the variants in the indian subcontinent and uses beef and lamb in addition to chicken.

Dessert, Sweet

Chocolate

Chocolate is a food product made from roasted and ground cacao seed kernels, that is available as a liquid, solid or paste, on its own or as a flavoring agent in other foods. cacao has been consumed in some form since at least the olmec civilization (19th-11th century bce), and the majority of mesoamerican people ─ including the maya and aztecs ─ made chocolate beverages.the seeds of the cacao tree have an intense bitter taste and must be fermented to develop the flavor. after fermentation, the seeds are dried, cleaned, and roasted. the shell is removed to produce cocoa nibs, which are then ground to cocoa mass, unadulterated chocolate in rough form. once the cocoa mass is liquefied by heating, it is called chocolate liquor. the liquor may also be cooled and processed into its two components: cocoa solids and cocoa butter. baking chocolate, also called bitter chocolate, contains cocoa solids and cocoa butter in varying proportions, without any added sugar. powdered baking cocoa, which contains more fiber than cocoa butter, can be processed with alkali to produce dutch cocoa. much of the chocolate consumed today is in the form of sweet chocolate, a combination of cocoa solids, cocoa butter or added vegetable oils, and sugar. milk chocolate is sweet chocolate that additionally contains milk powder or condensed milk. white chocolate contains cocoa butter, sugar, and milk, but no cocoa solids. chocolate is one of the most popular food types and flavors in the world, and many foodstuffs involving chocolate exist, particularly desserts, including cakes, pudding, mousse, chocolate brownies, and chocolate chip cookies. many candies are filled with or coated with sweetened chocolate. chocolate bars, either made of solid chocolate or other ingredients coated in chocolate, are eaten as snacks. gifts of chocolate molded into different shapes (such as eggs, hearts, coins) are traditional on certain western holidays, including christmas, easter, valentine's day, and hanukkah. chocolate is also used in cold and hot beverages, such as chocolate milk and hot chocolate, and in some alcoholic drinks, such as creme de cacao. although cocoa originated in the americas, west african countries, particularly côte d'ivoire and ghana, are the leading producers of cocoa in the 21st century, accounting for some 60% of the world cocoa supply. with some two million children involved in the farming of cocoa in west africa, child slavery and trafficking associated with the cocoa trade remain major concerns. a 2018 report argued that international attempts to improve conditions for children were doomed to failure because of persistent poverty, absence of schools, increasing world cocoa demand, more intensive farming of cocoa, and continued exploitation of child labor.

Breakfast

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Drink

Coffee

Coffee is a brewed drink prepared from roasted coffee beans, the seeds of berries from certain flowering plants in the coffea genus. from the coffee fruit, the seeds are separated to produce a stable, raw product: unroasted green coffee. the seeds are then roasted, a process which transforms them into a consumable product: roasted coffee, which is ground into fine particles that are typically steeped in hot water before being filtered out, producing a cup of coffee. coffee is darkly colored, bitter, slightly acidic and has a stimulating effect in humans, primarily due to its caffeine content. it is one of the most popular drinks in the world and can be prepared and presented in a variety of ways (e.g., espresso, french press, caffè latte, or already-brewed canned coffee). it is usually served hot, although chilled or iced coffee is common. sugar, sugar substitutes, milk or cream are often used to lessen the bitter taste or enhance the flavor. it may be served with coffee cake or another sweet dessert, like doughnuts. a commercial establishment that sells prepared coffee beverages is known as a coffeehouse or coffee shop (not to be confused with dutch coffeeshops selling cannabis). clinical research indicates that moderate coffee consumption is benign or mildly beneficial as a stimulant in healthy adults, with continuing research on whether long-term consumption has positive or negative effects.though coffee is now a global commodity, it has a long history tied closely to food traditions around the red sea. the earliest credible evidence of the drinking of coffee in the form of the modern beverage appears in modern-day yemen from the mid-15th century in sufi shrines, where coffee seeds were first roasted and brewed in a manner similar to current methods. the yemenis procured the coffee beans from the ethiopian highlands via coastal somali intermediaries and began cultivation. by the 16th century, the drink had reached the rest of the middle east and north africa, later spreading to europe. in the 20th century, coffee became a much more global commodity, creating different coffee cultures around the world. the two most commonly grown coffee bean types are c. arabica and c. robusta. coffee plants are cultivated in over 70 countries, primarily in the equatorial regions of the americas, southeast asia, the indian subcontinent, and africa. as of 2018, brazil was the leading grower of coffee beans, producing 35% of the world total. coffee is a major export commodity as the leading legal agricultural export for numerous countries. it is one of the most valuable commodities exported by developing countries. green, unroasted coffee is the most traded agricultural commodity and one of the most traded commodities overall, second only to petroleum. despite the sales of coffee reaching billions of dollars, those actually producing the beans are disproportionately living in poverty. critics also point to the coffee industry's negative impact on the environment and the clearing of land for coffee-growing and water use. the environmental costs and wage disparity of farmers are causing the market for fair trade and organic coffee to expand.

Side, Snack, Appetizer

Cottage cheese

Cottage cheese is a curdled milk product with a mild flavor and a creamy, non-homogeneous, soupy texture. it is also known as curds and whey. it is made from cow's milk by draining the cheese, as opposed to pressing it to make cheese curd—retaining some of the whey and keeping the curds loose. an important step in the manufacturing process distinguishing cottage cheese from other fresh cheeses is the adding of a "dressing" to the curd grains, usually cream, which is largely responsible for the taste of the product. cottage cheese is not aged. cottage cheese can be low in calories compared to other types of cheese, making it popular among dieters and some health devotees, similar to yogurt. it can be used with a wide variety of foods such as yogurt, fruit, toast, granola, in salads, as a dip, and as a replacement for mayonnaise.

Main

Couscous

Couscous (arabic: كُسْكُس kuskus; berber languages: ⵙⴽⵙⵓ, romanized: seksu) – sometimes called kusksi or kseksu – is a maghrebi dish of small steamed granules of rolled durum wheat semolina that is often served with a stew spooned on top. pearl millet, sorghum, bulgur, and other cereals are sometimes cooked in a similar way in other regions, and the resulting dishes are also sometimes called couscous.: 18 couscous is a staple food throughout the maghrebi cuisines of algeria, tunisia, mauritania, morocco, and libya.: 250  it was integrated into french and european cuisine at the beginning of the twentieth century, through the french colonial empire and the pieds-noirs of algeria. in 2020, couscous was added to unesco's intangible cultural heritage list.

Dessert, Sweet

Crepe

A crêpe or crepe ( (listen) or , french: [kʁɛp] (listen), quebec french: [kʁaɪ̯p] (listen)) is a very thin type of pancake. crêpes originated in brittany, a region in western france, during the 13th century, and are now consumed around the world. crêpes are usually one of two varieties: sweet crêpes (crêpes sucrées) or savoury galettes (crêpes salées). they are often served with a wide variety of fillings such as jam or hazelnut cocoa spread. crêpes can also be flambéed, such as in crêpes suzette.

Side, Snack, Appetizer

Croissant

A croissant (uk: , us: , french: [kʁwasɑ̃] (listen)) is a buttery, flaky, french viennoiserie pastry inspired by the shape of the austrian kipferl but using the french yeast-leavened laminated dough. croissants are named for their historical crescent shape, the dough is layered with butter, rolled and folded several times in succession, then rolled into a thin sheet, in a technique called laminating. the process results in a layered, flaky texture, similar to a puff pastry. crescent-shaped breads have been made since the renaissance, and crescent-shaped cakes possibly since antiquity but using brioche dough. kipferls have long been a staple of austrian, and french bakeries and pâtisseries. the modern croissant was developed in the early 20th century when french bakers replaced the brioche dough of the kipferl with a yeast-leavened laminated dough. in the late 1970s, the development of factory-made, frozen, preformed but unbaked dough made them into a fast food that could be freshly baked by unskilled labor. the croissant bakery, notably the la croissanterie chain, was a french response to american-style fast food, and as of 2008, 30–40% of the croissants sold in french bakeries and patisseries were baked from frozen dough.croissants are a common part of a continental breakfast in many european countries.

Main

Curry chicken

Chicken curry or curry chicken is a dish originating from the indian subcontinent. it is common in the indian subcontinent, southeast asia, great britain, and the caribbean. a typical curry from the indian subcontinent consists of chicken stewed in an onion- and tomato-based sauce, flavoured with ginger, garlic, tomato puree, chilli peppers and a variety of spices, often including turmeric, cumin, coriander, cinnamon, and cardamom. outside of south asia, chicken curry is often made with a pre-made spice mixture known as curry powder.

Side, Snack, Appetizer

Dagga

Spicy tomato and dill salsa, made with tomatoes, chili peppers, garlic, dill, olive oil and salt

Main

Dajaj mashwi

Grilled chicken

Side, Snack, Appetizer

Date honey

Date honey, date syrup, date molasses, debes (arabic: دِبس, pronounced [dibs]), or rub (arabic: رُب, pronounced [rubb]; hebrew: דְּבַש תמרים dvash tmarim or סילאן, silan; persian: شیره خرما) is a thick dark brown, very sweet fruit syrup extracted from dates. it is widely used in middle eastern cooking.

Drink

Date juice

Side, Snack, Appetizer

Dates

Fruit from the date palm. a common snack, dessert.

Main

Djaj mahshi

Whole chicken stuffed with a rice, vegetable and spice filling

Drink

Doogh

Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage of yogurt and water popular across western asia, central asia, south asia, southeastern europe, north asia and eastern europe. the principal ingredients are yogurt, water and salt. herbs such as mint may be optionally added. some varieties are carbonated.

Side, Snack, Appetizer

Dukkah

Duqqa, du'ah, do'a, or dukkah (arabic: دُقَّة egyptian arabic pronunciation: [ˈdæʔʔæ], hejazi pronunciation: [dʊgːa]) is an egyptian and middle eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. it is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. pre-made versions of duqqa can be bought in the spice markets of cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. the packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. in the hejaz region it has been part of the regional cuisine for decades.

Side, Snack, Appetizer

Duqqa

Duqqa, du'ah, do'a, or dukkah (arabic: دُقَّة egyptian arabic pronunciation: [ˈdæʔʔæ], hejazi pronunciation: [dʊgːa]) is an egyptian and middle eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. it is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. pre-made versions of duqqa can be bought in the spice markets of cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. the packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. in the hejaz region it has been part of the regional cuisine for decades.

Main

Eggah

Eggah (arabic: عجة البيض ʻaggat el-bayḍ) is an egg-based dish in arab cuisine that is similar to a frittata. it is also known as arab omelet. eggah is commonly seasoned with spices such as cinnamon, cumin, coriander seeds or leaves, turmeric, raisins, pine nuts, nutmeg and fresh herbs. it is generally thick, commonly filled with vegetables and sometimes meat and cooked until completely firm. it is usually circle-shaped and served sliced into rectangles or wedges, sometimes hot and sometimes cold. eggah can be served as an appetizer, main course or side dish.variations of the eggah can include fillings such as; zucchini, onion, tomato, spinach, bread, artichoke, chicken and leek.there is a similar dish in indonesia called martabak, which involves creating an egg skin (or sometimes a thin dough) to cook it from within; it is also served with a dipping sauce. eggah is also similar to a frittata, spanish omelette, persian kuku or a french-style omelette.

Main

Fajita

A fajita (; spanish: [faˈxita] (listen)), in tex-mex cuisine, is any stripped grilled meat with stripped peppers and onions usually served on a flour or corn tortilla. the term originally referred to skirt steak, the cut of beef first used in the dish. popular alternatives to skirt steak include chicken and other cuts of beef, as well as vegetables instead of meat. in restaurants, the meat is usually cooked with onions and bell peppers. popular condiments include shredded lettuce, sour cream, guacamole, salsa, mushrooms, pico de gallo, shredded cheese, refried beans, and diced tomatoes. arrachera is a northern mexican variant of the dish.

Main

Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

Side, Snack, Appetizer

Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

Breakfast

Falafel

Falafel (; arabic: فلافل, [fæˈlæːfɪl] (listen)) is a deep-fried ball or patty-shaped fritter in middle eastern cuisine (especially in levantine and egyptian cuisines) made from ground chickpeas, broad beans, or both. nowadays, falafel is often served in a pita, which acts as a pocket, samoon, or wrapped in a flatbread known as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way. the falafel balls may be topped with salads, pickled vegetables, hot sauce, and drizzled with tahini-based sauces. falafel balls may also be eaten alone as a snack or served as part of a meze tray (assortment of appetizers). falafel is eaten throughout the middle east and is a common street food. falafel is usually made with fava beans in egypt, and called ta'amiya (except for alexandria) , and with chickpeas in the levant and iraq. it is popular with vegetarians worldwide.

Side, Snack, Appetizer

Falahiyyeh salad

A farmer's salad made with tomatoes, onions, garlic, olive oil, lemon

Main

Fasolada

Fasolada (greek: φασολάδα) or fasoulada (greek: φασουλάδα) is a greek, mediterranean, and cypriot soup of dry white beans, olive oil, and vegetables. it is sometimes called the "national food of the greeks".fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. lima beans are sometimes used instead of white beans. recipes vary considerably, often including meat like bastırma and olive oil.

Main

Fasolia khadra

Stewed green beans, beef or lamb, tomatoes, garlic, spices, serve with rice, salad

Main

Fatat batinjan

Minced meat and eggplant casserole

Main

Fatayer

A fatayer (arabic: فطاير, romanized: faṭāyir) or petaeer (persian: پطلیر) 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, yemen, jordan and israel. in argentina, fatayer are also popular as a variety of empanada, called empanada árabe.

Side, Snack, Appetizer

Fatayer

A fatayer (arabic: فطاير, romanized: faṭāyir) or petaeer (persian: پطلیر) 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, yemen, jordan and israel. in argentina, fatayer are also popular as a variety of empanada, called empanada árabe.

Breakfast

Fatteh

Fatteh (arabic: فتّة meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah) is an egyptian and levantine dish consisting of pieces of fresh, toasted, grilled, or stale flatbread covered with other ingredients that vary according to region. it is also some times referred to as shâmiyât (arabic: شاميات "damascene") in the levant area.

Main

Fatteh

Fatteh (arabic: فتّة meaning crushed or crumbs, also romanized as fette, fetté, fatta or fattah) is an egyptian and levantine dish consisting of pieces of fresh, toasted, grilled, or stale flatbread covered with other ingredients that vary according to region. it is also some times referred to as shâmiyât (arabic: شاميات "damascene") in the levant area.

Breakfast

Fattet hummus

A dip made with bread that is soaked in broth, hummus, tahini and lemon juice

Side, Snack, Appetizer

Fattet hummus

A dip made with bread that is soaked in broth, hummus, tahini and lemon juice

Side, Snack, Appetizer

Fattoush

Fattoush (arabic: فتوش; also fattush, fatush, fattoosh, and fattouche) is a levantine salad made from toasted or fried pieces of khubz (arabic flat bread) combined with mixed greens and other vegetables, such as radishes and tomatoes. fattoush is popular among all communities in the levant.

Main

Fesikh

Fesikh or fseekh (egyptian arabic: فسيخ fisīḵ pronounced [fɪˈsiːx]) is a traditional celebratory ancient egyptian dish. it is eaten by egyptians during the sham el-nessim festival in egypt, which is a spring celebration from ancient egyptian times and is a national festival in egypt. fesikh consists of fermented, salted and dried gray mullet of the genus mugil, a saltwater fish that lives in both the mediterranean and the red seas.

Main

Freekeh

Freekeh (sometimes spelled frikeh) or farik (arabic: فريكة / ala-lc: farīkah; pronounced free-kah /ˈfɹiːkə/) is a cereal food made from green durum wheat (triticum turgidum var. durum) that is roasted and rubbed to create its flavour. it is an ancient dish derived from levantine and north african cuisines, remaining popular in many countries of the eastern mediterranean basin, where durum wheat originated.the wheat is harvested while the grains are green and the seeds are still soft; it is then piled and sun-dried. the piles are carefully set on fire such that only the straw and chaff burn. under these conditions, the high moisture content of the seeds prevents them from burning. the roasted wheat is then threshed and sun-dried to achieve a uniform flavour, texture, and colour. this threshing or rubbing process of the grains gives this food its name, farīk or “rubbed”. finally, the seeds are cracked into smaller pieces that resemble green bulgur.

Dessert, Sweet

Fresh fruit

In botany, a fruit is the seed-bearing structure in flowering plants that is formed from the ovary after flowering. fruits are the means by which flowering plants (also known as angiosperms) disseminate their seeds. edible fruits in particular have long propagated using the movements of humans and animals in a symbiotic relationship that is the means for seed dispersal for the one group and nutrition for the other; in fact, humans and many animals have become dependent on fruits as a source of food. consequently, fruits account for a substantial fraction of the world's agricultural output, and some (such as the apple and the pomegranate) have acquired extensive cultural and symbolic meanings. in common language usage, "fruit" normally means the seed-associated fleshy structures (or produce) of plants that typically are sweet or sour and edible in the raw state, such as apples, bananas, grapes, lemons, oranges, and strawberries. in botanical usage, the term "fruit" also includes many structures that are not commonly called "fruits" in everyday language, such as nuts, bean pods, corn kernels, tomatoes, and wheat grains.

Breakfast

Ful medames

Ful medames (arabic: فول مدمس, fūl mudammas ipa: [fuːl mudammas]; other spellings include ful mudammas and foule mudammes), or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. ful medames is traditionally made in and served out of a large metal jug. it is notably a staple food in egypt and is considered a national dish, especially in the northern cities of cairo and gizah. ful medames is also a common part of the cuisines of many arab, middle eastern, and north african cuisines.

Main

Galayet bandora

Pan of tomatoes, stewed tomatoes with onions, spicy chili peppers, olive oil, salt, may also include meat

Dessert, Sweet

Ghazal al banat

Cotton candy, also known as fairy floss and candy floss, is a spun sugar confection that resembles cotton. it usually contains small amounts of flavoring or food coloring.it is made by heating and liquefying sugar, and spinning it centrifugally through minute holes, causing it to rapidly cool and re-solidify into fine strands. it is often sold at fairs, circuses, carnivals, and festivals, served in a plastic bag, on a stick, or on a paper cone.it is made and sold globally, as candy floss in the uk, ireland, egypt, india (also known as grandma's hair), new zealand, sri lanka, and south africa; as "girls hair" in united arab emirates, and saudi arabia; and as fairy floss in australia. similar confections include korean kkul-tarae and persian pashmak.

Dessert, Sweet

Halawet el jibn

Halawet el-jibn (arabic: حلاوة الجبن / ḥalāwat al-jibn) (cheese sweet) is a syrian dessert made of a semolina and cheese dough, filled with cream. its origin has been given as the city of homs in syria, though it is also claimed to be the city of hama, it is found in other regions in the middle east, and has been brought by syrian immigrants to other countries such as turkey and germany.

Breakfast

Halloumi

Halloumi or haloumi () is a traditional cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. its texture is described as squeaky. it has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.halloumi is often associated with the island of cyprus, where it has been produced by a multi-ethnic population for many centuries. it is also popular throughout the eastern mediterranean. it became widely available in turkey after 2000. by 2013, demand in the united kingdom had surpassed that in every other european country except cyprus.in the united states, halloumi is a registered trademark owned by the government of cyprus, while in the uk it is owned by the foundation for the protection of the traditional cheese of cyprus named halloumi. it is also protected as a geographical indication in the eu, as a protected designation of origin (pdo), which means within the eu only products made in certain parts of cyprus can be called "halloumi". pdo protection for halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk were included) the proportion of it.

Side, Snack, Appetizer

Halloumi

Halloumi or haloumi () is a traditional cypriot cheese made from a mixture of goat's and sheep's milk, and sometimes also cow's milk. its texture is described as squeaky. it has a high melting point and so can easily be fried or grilled, a property that makes it a popular meat substitute. rennet (mostly vegetarian or microbial) is used to curdle the milk in halloumi production, although no acid-producing bacteria are used in its preparation.halloumi is often associated with the island of cyprus, where it has been produced by a multi-ethnic population for many centuries. it is also popular throughout the eastern mediterranean. it became widely available in turkey after 2000. by 2013, demand in the united kingdom had surpassed that in every other european country except cyprus.in the united states, halloumi is a registered trademark owned by the government of cyprus, while in the uk it is owned by the foundation for the protection of the traditional cheese of cyprus named halloumi. it is also protected as a geographical indication in the eu, as a protected designation of origin (pdo), which means within the eu only products made in certain parts of cyprus can be called "halloumi". pdo protection for halloumi was delayed largely by disagreements among farmers of cattle, sheep, and goats regarding the inclusion of cows' milk, and (if cows' milk were included) the proportion of it.

Dessert, Sweet

Halva

Halva (also halvah, halwa, and other spellings) is a type of confectionery originating from persia and widely spread throughout the middle east. the name is used for a broad variety of recipes, generally a thick paste based on flour or semolina, finely ground seeds or nuts, and sweetened with sugar or honey.halva is popular in western, central and south asia, the balkans, the caucasus, eastern europe, north africa and the horn of africa. halva can be kept at room temperature during non-summer months with little risk of spoilage.

Main

Haneeth

Haneed also known as hanida (arabic: الحنيذ) is a slow-roasted lamb dish from yemen, it is also a shared dish in places like somalia, oman, saudi arabia, bahrain and parts of ethiopia. it is very popular in yemeni restaurants around the world. it is also similar to mandi, but haneed is cooked in a tannour oven and has a different spice rub. haneed is usually served on a plate of rice.

Side, Snack, Appetizer

Harissa

Harissa (arabic: هريسة harīsa, from maghrebi arabic) is a hot chili pepper paste, native to the maghreb. the main ingredients are roasted red peppers, baklouti peppers (بقلوطي), spices and herbs such as garlic paste, caraway seeds, coriander seeds, cumin and olive oil to carry the oil-soluble flavors. rose harissa, made with rose petals, is also made.

Side, Snack, Appetizer

Hawaij

Hawaij (arabic: حوايج, hebrew: חוויג'/חוואיג'), also spelled hawayej or hawayij, is a variety of yemeni ground spice mixtures used primarily for soups and yemeni coffee. the basic mixture for soup is also used in stews, curry-style dishes, rice and vegetable dishes, and even as a barbecue rub. it is made from cumin, black pepper, turmeric and cardamom. more elaborate versions may include ground cloves, caraway, nutmeg, saffron, coriander, fenugreek and ground dried onions. the adeni version is made of cumin, black pepper, cardamom and coriander.the mixture for coffee is made from aniseeds, fennel seeds, ginger and cardamom. although it is primarily used in brewing coffee, it is also used in desserts, cakes and slow-cooked meat dishes. in aden, the mixture is made with ginger, cardamom, cloves, and cinnamon for black coffee, and when used for tea excludes the ginger.in israel, hawaij is used extensively by yemenite jews and its use has spread more widely into israeli cuisine as a result.

Dessert, Sweet

Hininy

Hininy is a traditional food in saudi arabia, especially in najd. it is a mixture of date paste, wheat flour, milk, ghee, sugar and cardamom, and is common during ramadan

Breakfast

Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

Side, Snack, Appetizer

Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

Dessert, Sweet

Jalebi

Jalebi (hindi: जलेबी,bengali: জিলাপি,odia: ଜିଲାପି, urdu: جلیبی‎, nepali: जेरी sinhala: පැණි වළලු), is a popular sweet snack in south and west asia, africa, and mauritius. it goes by many names, including jilapi, jilebi, jilipi, zulbia, jerry, mushabak, z’labia, or zalabia. the south asian variety is made by deep-frying maida flour (plain flour or all-purpose flour) batter in pretzel or circular shapes, which are then soaked in sugar syrup. jalebi is eaten with curd or rabri (in north india) along with optional other flavors such as kewra (scented water). in some west asian cuisines, jalebi may consist of a yeast dough fried and then dipped in a syrup of honey and rose water. the north african dish of zalabia uses a different batter and a syrup of honey (arabic: ʻasal) and rose water.jalebi can be served warm or cold. they have a somewhat chewy texture with a crystallized sugary exterior coating. citric acid, lime juice and rose water is sometimes added to the syrup. similar but distinct dishes include imarti, chhena jalebi, lokma, zalabiyeh, and bamiyeh. to keep it crisp and to prevent it from getting soggy, commercially made jalebi has rangkat (which is sodium dithionite and also called hydro) added to the jalebi batter recipe

Drink

Jallab

Jallab (arabic: جلاب / ala-lc: jallāb) 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, lebanon and egypt. 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.

Side, Snack, Appetizer

Jameed

Jameed (arabic: جميد, literally "hardened") is a beduin-jordanian food (mainly the levant, iraq, arabia, balochistan and afghanistan) 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.

Side, Snack, Appetizer

Ka'ak

Ka'ak (arabic: كعك, also transliterated kaak) or kahqa is the common arabic word for biscuit, and can refer to several different types of baked goods produced throughout the arab world and the near east. the bread, in middle eastern countries, is similar to a dry and hardened biscuit and mostly ring-shaped. this pastry is popular in indonesia, and called as "kue kaak".

Main

Kabsa

Kabsa (arabic: كبسة kabsah) is an arab mixed rice dish, served on a communal platter, that originates from saudi arabia and it’s commonly regarded as a national dish in all the countries of the arabian peninsula (saudi arabia, kuwait, bahrain, qatar, the united arab emirates, oman, and yemen). it can also be found served in countries such as south of iran, the negev desert in israel, and the malabar coast of india. the dish is also popularly known as makbūs/machbūs (مكبوس/مچبوس gulf pron.: [mɑtʃˈbuːs]). the dish is made with rice and meat.

Dessert, Sweet

Kanafeh

Knafeh (arabic: كنافة) is a traditional middle eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. it is popular in the middle east. variants are also found in turkey, greece, and the balkans.in arabic, the name may refer to the string pastry itself, or to the entire dessert dish. in turkish, the string pastry is known as tel kadayıf, and the cheese-based dessert that uses it as künefe. in the balkans, the shredded dough is similarly known as kadaif/cataif, and in greece as kataifi, and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. one of the most well-known preparations of the dessert is "knafeh nabulsiyeh", which originated in the city of nablus, and is the most representative palestinian dessert. knafeh nabulsiyeh uses a white-brine cheese called nabulsi. it is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts.

Dessert, Sweet

Karabeej halab

Finger-shaped cookies with a pistachio or walnut filling, serve with natef, a meringue made from soapwort (bois de panama)

Drink

Karkade

Hibiscus tea is a herbal tea made as an infusion from crimson or deep magenta-colored calyces (sepals) of the roselle (hibiscus sabdariffa) flower. it is consumed both hot and cold. it has a tart, cranberry-like flavor.

Side, Snack, Appetizer

Kashk

Kashk (persian: کشک kašk, kurdish: keşk), qurut (tuvan and kyrgyz: курут, kazakh: құрт, turkmen: gurt, uzbek: qurt, azerbaijani: qurut, pashto: قروت, armenian: չորթան-chortan, turkish: kurut) or aaruul and khuruud (mongolian: ааруул or хурууд) is a range of dairy products used in cuisines of iranian, afghan, pakistani, turkish, kurdish, mongolian, central asian, transcaucasian and the levantine people. kashk is made from drained yogurt (in particular, drained qatiq) or drained sour milk by shaping it and letting it dry. it can be made in a variety of forms, like rolled into balls, sliced into strips, and formed into chunks. there are three main kinds of food products with this name: foods based on curdled milk products like yogurt or cheese; foods based on barley broth, bread, or flour; and foods based on cereals combined with curdled milk.

Main

Kawari

Stewed cow's trotters

Main

Kebab

Kebab is a cooked meat dish, with its origins in middle eastern cuisines. many variants are popular around the world. kebabs consist of cut up or ground meat, sometimes with vegetables, and various other accompaniments according to the specific recipe. although kebabs are typically cooked on a skewer over a fire, some kebab dishes are baked in a pan in an oven or prepared as a stew such as tas kebab. the traditional meat for kebabs is most often mutton or lamb, but regional recipes may include beef, goat, chicken, fish, and sometimes pork depending on whether or not there are specific religious prohibitions.

Main

Kebab hindi

Minced lamb or beef meatballs stewed in a spicy tomato sauce

Breakfast

Kebda

Spiced and fried liver (beef, lamb, goat), serve with flatbread, tahini, rice

Main

Kersha

Stewed tripe

Side, Snack, Appetizer

Khobbeizeh

Mallow greens, for example, stewed with small dumplings, made into a salad

Side, Snack, Appetizer

Khubz

Khubz, alternatively transliterated as khoubz, khobez, khubez, or khubooz,, is the usual word for "bread" in standard arabic and in many of the vernaculars. among the breads popular in middle eastern countries are "pocket" pita bread in the levant and egypt, and the flat tannur bread in iraq. the oldest known find of bread, by archaeologists in northern jordan, dates back 14,000 years. it was a sort of unleavened flatbread made with several types of wild cereals.