Drink

Adeni tea

Spiced tea from aden, yemen

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.

Dessert, Sweet

Asida

Asida (arabic: عصيدة, romanized: ‘aṣīdah) is a dish with origins from the maghreb. it is a lump of dough, obtained by stirring wheat flour into boiling water, sometimes with added butter or honey. similar in texture to fufu, it is eaten in mainly in north african countries. it is considered one of the most popular desserts and traditional dishes in many arab countries. asida is particularly popular in libya, algeria, tunisia, ethiopia, eritrea, and the rest of the middle east. as most traditional foods of these countries, it is usually eaten by hand, without the use of utensils. often served during religious holidays such as mawlid and eid, it is also served during other traditional ceremonies, for example accompanying the birth of child, such as the ‘aqīqah, the cutting of the hair of a newborn seven days after birth.a simple, yet rich dish, often eaten without other complementary dishes, it is traditionally served at breakfast and is also given to women in labor.

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.

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.

Side, Snack, Appetizer

Banana

A banana is an elongated, edible fruit – botanically a berry – produced by several kinds of large herbaceous flowering plants in the genus musa. in some countries, bananas used for cooking may be called "plantains", distinguishing them from dessert bananas. the fruit is variable in size, color, and firmness, but is usually elongated and curved, with soft flesh rich in starch covered with a rind, which may be green, yellow, red, purple, or brown when ripe. the fruits grow upward in clusters near the top of the plant. almost all modern edible seedless (parthenocarp) bananas come from two wild species – musa acuminata and musa balbisiana. the scientific names of most cultivated bananas are musa acuminata, musa balbisiana, and musa × paradisiaca for the hybrid musa acuminata × m. balbisiana, depending on their genomic constitution. the old scientific name for this hybrid, musa sapientum, is no longer used. musa species are native to tropical indomalaya and australia, and are likely to have been first domesticated in papua new guinea. they are grown in 135 countries, primarily for their fruit, and to a lesser extent to make fiber, banana wine, and banana beer and as ornamental plants. the world's largest producers of bananas in 2017 were india and china, which together accounted for approximately 38% of total production.worldwide, there is no sharp distinction between "bananas" and "plantains". especially in the americas and europe, "banana" usually refers to soft, sweet, dessert bananas, particularly those of the cavendish group, which are the main exports from banana-growing countries. by contrast, musa cultivars with firmer, starchier fruit are called "plantains". in other regions, such as southeast asia, many more kinds of banana are grown and eaten, so the binary distinction is not as useful and is not made in local languages. the term "banana" is also used as the common name for the plants that produce the fruit. this can extend to other members of the genus musa, such as the scarlet banana (musa coccinea), the pink banana (musa velutina), and the fe'i bananas. it can also refer to members of the genus ensete, such as the snow banana (ensete glaucum) and the economically important false banana (ensete ventricosum). both genera are in the banana family, musaceae.

Drink

Banana flavored milk

Banana flavored milk (korean: 바나나맛 우유) is a south korean milk beverage produced by binggrae in korea.

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

Beans

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

Breakfast

Beans

A bean is the seed of one of several genera of the flowering plant family fabaceae, which are used as vegetables for human or animal food. they can be cooked in many different ways, including boiling, frying, and baking, and are used in many traditional dishes throughout the world.

Dessert, Sweet

Bint al sahn

Bint al-sahn (arabic: بنت الصحن, romanized: bint as-saḥn, lit. 'daughter of the plate'), also known as sabayah, is a yemeni sweet dish made from a dough, which is prepared by mixing white flour, eggs, yeast and clarified butter, known as samn (سمن). it is baked in multiple layers and served with honey on top and sprinkled with habbat as sowda (black cumin) bint al-sahn is one of the most popular yemeni dishes (along with shai haleeb). it is often translated as honey cake into english, but in reality falls more under the category of a rich, flaky bread with is served with honey and melted ghee. like most breads, its best when it is fresh and warm. this recipe seems very simple in terms of the ingredients, however, it is not the easiest dish to make. for this reason, it is rarely found in yemeni restaurants and it is something which is most often made at home. the most important thing is that the layers need to be paper thin. in order to achieve this, the dough needs to be the right consistency and you also need to let the dough balls relax so that it becomes easy to toss them out.

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

Bisbas

Spice mix made with cumin, coriander, pepper, red chilies, garlic, salt, turmeric, sesame seeds, used with breads, lahooh, yogurt

Drink

Black tea

Black tea, also translated to red tea in various east asian languages, is a type of tea that is more oxidized than oolong, yellow, white and green teas. black tea is generally stronger in flavour than other teas. all five types are made from leaves of the shrub (or small tree) camellia sinensis, though camellia taliensis is also rarely used.two principal varieties of the species are used – the small-leaved chinese variety plant (c. sinensis var. sinensis), used for most other types of teas, and the large-leaved assamese plant (c. sinensis var. assamica), which was traditionally mainly used for black tea, although in recent years some green and white teas have been produced. first originating in china, the beverage's name there is hong cha (chinese: 紅茶, "red tea") due to the color of the oxidized leaves when processed appropriately. today, the drink is widespread throughout east and southeast asia, both in consumption and harvesting, including in indonesia, japan, korea and singapore. similar variants are also available in south asian countries. while green tea usually loses its flavour within a year, black tea retains its flavour for several years. for this reason, it has long been an article of trade, and compressed bricks of black tea even served as a form of de facto currency in mongolia, tibet and siberia well into the 19th century.

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.

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

Buttermilk

Buttermilk is a fermented dairy drink. traditionally, it was the liquid left behind after churning butter out of cultured cream. as most modern butter is not made with cultured cream but uncultured sweet cream, most modern buttermilk is cultured separately. it is common in warm climates where unrefrigerated fresh milk sours quickly.buttermilk can be drunk straight, and it can also be used in cooking. in making soda bread, the acid in buttermilk reacts with the raising agent, sodium bicarbonate, to produce carbon dioxide which acts as the leavening agent. buttermilk is also used in marination, especially of chicken and pork.

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.

Main

Chicken galaba

Stir fried chicken and vegetables

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.

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.

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.

Drink

Easir almutazawijin

Thick juice made from mango, banana, dates, nuts, raisins, coconut (عصير المتزوجين)

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.

Breakfast

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Side, Snack, Appetizer

Eggs

Eggs are laid by female animals of many different species, including birds, reptiles, amphibians, a few mammals, and fish, and many of these have been eaten by humans for thousands of years. bird and reptile eggs consist of a protective eggshell, albumen (egg white), and vitellus (egg yolk), contained within various thin membranes. the most commonly consumed eggs are chicken eggs. other poultry eggs including those of duck and quail also are eaten. fish eggs are called roe and caviar. egg yolks and whole eggs store significant amounts of protein and choline, and are widely used in cookery. due to their protein content, the united states department of agriculture formerly categorized eggs as meats within the food guide pyramid (now myplate). despite the nutritional value of eggs, there are some potential health issues arising from cholesterol content, salmonella contamination, and allergy to egg proteins. chickens and other egg-laying creatures are kept widely throughout the world and mass production of chicken eggs is a global industry. in 2009, an estimated 62.1 million metric tons of eggs were produced worldwide from a total laying flock of approximately 6.4 billion hens. there are issues of regional variation in demand and expectation, as well as current debates concerning methods of mass production. in 2012, the european union banned battery husbandry of chickens.

Breakfast

Eggs with fresh tomatoes

Main

Fahsa

Fahsa (arabic: فحسة, romanized: fahsa) is a yemeni stew. it is made of lamb cutlets with lamb broth. spices and hilbah (a dip made with fenugreek) are added after cooking.

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.

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.

Breakfast

Fasoulia

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

Fasoulia

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.

Side, Snack, Appetizer

Fassolia

White beans

Breakfast

Fatta mouz

Torn pieces of flatbread with bananas

Dessert, Sweet

Fatta mouz

Torn pieces of flatbread with bananas

Breakfast

Fatta tamr

Torn pieces of flatbread with dates and honey

Dessert, Sweet

Fatta tamr

Torn pieces of flatbread with dates and honey

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

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.

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.

Breakfast

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.

Dessert, Sweet

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.

Main

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.

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.

Breakfast

Furuga

Fattah with bread, yogurt and milk

Breakfast

Geymar

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

Side, Snack, Appetizer

Geymar

Kaymak, sarshir, or qashta/ashta (persian: سَرشیر saršir) (arabic: قشطة qeshta or arabic: قيمر geymar ) is a creamy dairy food similar to clotted cream, made from the milk of water buffalo, cows, sheep, or goats in central asia, some balkan countries, some caucasus countries, the countries of the levant, turkic regions, iran and iraq. in poland, the name kajmak refers to a confection similar to dulce de leche instead.the traditional method of making kaymak is to boil the raw milk slowly, then simmer it for two hours over a very low heat. after the heat source is shut off, the cream is skimmed and left to chill (and mildly ferment) for several hours or days. kaymak has a high percentage of milk fat, typically about 60%. it has a thick, creamy consistency (not entirely compact, because of milk protein fibers) and a rich taste.

Drink

Ginger juice

Side, Snack, Appetizer

Grapes

A grape is a fruit, botanically a berry, of the deciduous woody vines of the flowering plant genus vitis. grapes can be eaten fresh as table grapes, used for making wine, jam, grape juice, jelly, grape seed extract, vinegar, and grape seed oil, or dried as raisins, currants and sultanas. grapes are a non-climacteric type of fruit, generally occurring in clusters.

Drink

Guava juice

Guava () is a common tropical fruit cultivated in many tropical and subtropical regions. the common guava psidium guajava (lemon guava, apple guava) is a small tree in the myrtle family (myrtaceae), native to mexico, central america, the caribbean and northern south america. the name guava is also given to some other species in the genus psidium such as strawberry guava (psidium cattleyanum) and to the pineapple guava, feijoa sellowiana. in 2019, 55 million tonnes of guavas were produced worldwide, led by india with 45% of the total. botanically, guavas are berries.

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.

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.

Main

Harees

Harees, jareesh (arabic: هريس), boko boko, or harisa (armenian: հարիսա, romanized: harisa) is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. its consistency varies between a porridge and a gruel. harees is a popular dish known in arab states of the persian gulf, especially in the month of ramadan.

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.

Side, Snack, Appetizer

Hilbah

Hulbah, holbah, helbeh or hilbeh (arabic: حلبة) 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. hulbah 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 hulbah is often dished out of the larger batch and added to hot soup.

Side, Snack, Appetizer

Honey

Honey is a sweet, viscous food substance made by honey bees and some other bees. bees produce honey from the sugary secretions of plants (floral nectar) or from secretions of other insects (such as honeydew), by regurgitation, enzymatic activity, and water evaporation. honey bees store honey in wax structures called honeycombs, whereas stingless bees store honey in pots made of wax and resin. the variety of honey produced by honey bees (the genus apis) is the best-known, due to its worldwide commercial production and human consumption. honey is collected from wild bee colonies, or from hives of domesticated bees, a practice known as beekeeping or apiculture (meliponiculture in the case of stingless bees). honey gets its sweetness from the monosaccharides fructose and glucose, and has about the same relative sweetness as sucrose (table sugar). fifteen millilitres (1 us tablespoon) of honey provides around 190 kilojoules (46 kilocalories) of food energy. it has attractive chemical properties for baking and a distinctive flavor when used as a sweetener. most microorganisms do not grow in honey, so sealed honey does not spoil, even after thousands of years. honey use and production have a long and varied history as an ancient activity. several cave paintings in cuevas de la araña in spain depict humans foraging for honey at least 8,000 years ago. large-scale meliponiculture has been practiced by the mayans since pre-columbian times.

Side, Snack, Appetizer

Hulba

Fenugreek relish, fenugreek powder is reconstituted in water, then whipped until white, may also contain zhug

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.

Side, Snack, Appetizer

Jachnun

Jachnun or jahnun (hebrew: גַ'חְנוּן, hebrew pronunciation: ['d͡ʒaχnun/'d͡ʒaħnun]) is a yemenite jewish pastry, originating from the adeni jews, and traditionally served on shabbat morning. yemenite jewish immigrants have popularized the dish in israel.

Breakfast

Jachnun

Jachnun or jahnun (hebrew: גַ'חְנוּן, hebrew pronunciation: ['d͡ʒaχnun/'d͡ʒaħnun]) is a yemenite jewish pastry, originating from the adeni jews, and traditionally served on shabbat morning. yemenite jewish immigrants have popularized the dish in israel.

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

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.

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.

Drink

Karak

Masala chai (, lit. 'mixed-spice tea'; hindi: मसाला चाय) is an indian tea beverage made by boiling black tea in milk and water with a mixture of aromatic herbs and spices. originating in india the beverage has gained worldwide popularity, becoming a feature in many coffee and tea houses. the term chai originated from the hindi word chai, which was derived from the chinese word for tea, cha (see etymology of tea). in english, this spiced tea is commonly referred to as masala chai, or simply chai, even though the term refers to tea in general in the original language. according to stories, it originates from modern india and said that the king created masala chai as an ayurvedic energizing and refreshing beverage. numerous coffee houses use the term chai latte or chai tea latte for their version to indicate that it is made with steamed milk, much like that used to make a caffè latte, but mixed with a spiced tea concentrate instead of espresso. by 1994, the term had gained currency on the u.s. coffeehouse scene.

Breakfast

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

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.

Breakfast

Kebda

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

Side, Snack, Appetizer

Khaliat al nahl

Bread buns filled with kiri cheese, sweetened with syrup, can also have savory fillings

Breakfast

Khaliat al nahl

Bread buns filled with kiri cheese, sweetened with syrup, can also have savory fillings

Side, Snack, Appetizer

Khameer

Yeasted bread, serve with sweet or savory ingredients such as honey, cream cheese, date paste, date syrup, pumpkin purée, cheese, labneh

Breakfast

Khameer

Yeasted bread, serve with sweet or savory ingredients such as honey, cream cheese, date paste, date syrup, pumpkin purée, cheese, labneh

Side, Snack, Appetizer

Khat

Khat or qat (amharic: ጫት ch’at; oromo: jimaa, somali: qaad, khaad or khat, arabic: القات al-qāt) is a flowering plant native to the east and west hararghe zones of ethiopia. khat contains the alkaloid cathinone, a stimulant, which is said to cause excitement, loss of appetite, and euphoria. among communities from the areas where the plant is native, khat chewing has a history as a social custom dating back thousands of years analogous to the use of coca leaves in south america and betel nut in asia.the world health organization (who) classified it in 1980 as a drug of abuse that can produce psychological dependence, although the who does not consider khat addiction to be a serious problem.the legality of khat varies by region. in many countries, khat might not be a specifically controlled substance but may nevertheless be illegal under more general laws. it is a specifically controlled substance in some countries including canada, germany, the united kingdom, and the united states. by contrast, the production, sale, and consumption are legal in the nations where its use is traditional of those cultures, including djibouti, kenya, uganda, ethiopia, and yemen. in israel, which hosts a population of yemenite jews, only the consumption of the plant's leaves in its natural state is permitted.

Side, Snack, Appetizer

Khobz al tawa

Grilled flatbread

Breakfast

Khobz al tawa

Grilled flatbread

Breakfast

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.

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.

Side, Snack, Appetizer

Kidem

Yeasted wheat flour bread, serve with foul (ful)

Breakfast

Kidem

Yeasted wheat flour bread, serve with foul (ful)

Main

Koshari

Koshary, kushari or koshari (egyptian arabic: كشري [ˈkoʃɑɾi]) is egypt's national dish and a widely popular street food. a traditional egyptian staple, mixing pasta, rice and brown lentils, and topped with a zesty tomato sauce, garlic vinegar and garnished with chickpeas and crispy fried onions. it is often served with sprinklings of garlic juice; garlic vinegar and hot sauce are optional.

Breakfast

Kubaneh

Kubaneh (hebrew: כֻּבַּאנֶה) is a traditional yemenite jewish bread that is popular in israel. kubaneh is traditionally baked overnight to be served for shabbat morning accompanied by haminados (eggs that are baked in their shells along with the bread), and resek agvaniyot (grated tomato).

Side, Snack, Appetizer

Kubaneh

Kubaneh (hebrew: כֻּבַּאנֶה) is a traditional yemenite jewish bread that is popular in israel. kubaneh is traditionally baked overnight to be served for shabbat morning accompanied by haminados (eggs that are baked in their shells along with the bread), and resek agvaniyot (grated tomato).

Drink

Laban

The term leben, variously laban, liben, lben (listen) (arabic: لبن) in the middle east and north africa, refers to a food or beverage of fermented milk. generally, there are two main products known as leben: in the levant region and parts of arabia, yogurt; and in arabia and north africa (maghreb), buttermilk. leben can be served at breakfast, lunch or dinner.

Breakfast

Laban

The term leben, variously laban, liben, lben (listen) (arabic: لبن) in the middle east and north africa, refers to a food or beverage of fermented milk. generally, there are two main products known as leben: in the levant region and parts of arabia, yogurt; and in arabia and north africa (maghreb), buttermilk. leben can be served at breakfast, lunch or dinner.

Main

Lahma mahshoosha

Spiced meat dish

Breakfast

Lahma mahshoosha

Spiced meat dish

Breakfast

Lahoh

Lahoh (arabic: لحوح, romanized: laḥūḥ, somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙), hebrew: לַחוּח [lɑħɔħ]), meaning "flat" in arabic from the arabic root word "lawḥ" ("لوح"), is a spongy, flat pancake-like bread that originated from somalia. it is a type of flat bread eaten regularly in somalia, djibouti, ethiopia and yemen. yemenite jewish immigrants popularized the dish in israel. it is called laxoox/lahoh or canjeero/canjeelo in somaliland, somalia and djibouti, and called lahoh/lahuh in yemen, respectively.

Side, Snack, Appetizer

Lahoh

Lahoh (arabic: لحوح, romanized: laḥūḥ, somali: laxoox (𐒐𐒖𐒄𐒝𐒄) or canjeero (𐒋𐒖𐒒𐒃𐒜𐒇𐒙), hebrew: לַחוּח [lɑħɔħ]), meaning "flat" in arabic from the arabic root word "lawḥ" ("لوح"), is a spongy, flat pancake-like bread that originated from somalia. it is a type of flat bread eaten regularly in somalia, djibouti, ethiopia and yemen. yemenite jewish immigrants popularized the dish in israel. it is called laxoox/lahoh or canjeero/canjeelo in somaliland, somalia and djibouti, and called lahoh/lahuh in yemen, respectively.

Drink

Leem

Sweet lime juice

Drink

Lemon juice

The lemon (citrus limon) is a species of small evergreen trees in the flowering plant family rutaceae, native to asia, primarily northeast india (assam), northern myanmar or china.the tree's ellipsoidal yellow fruit is used for culinary and non-culinary purposes throughout the world, primarily for its juice, which has both culinary and cleaning uses. the pulp and rind are also used in cooking and baking. the juice of the lemon is about 5% to 6% citric acid, with a ph of around 2.2, giving it a sour taste. the distinctive sour taste of lemon juice makes it a key ingredient in drinks and foods such as lemonade and lemon meringue pie.

Main

Lentil soup

Drink

Lime juice

A lime (from french lime, from arabic līma, from persian līmū, "lemon") is a citrus fruit, which is typically round, green in color, 3–6 centimetres (1.2–2.4 in) in diameter, and contains acidic juice vesicles.there are several species of citrus trees whose fruits are called limes, including the key lime (citrus aurantiifolia), persian lime, makrut lime, and desert lime. limes are a rich source of vitamin c, are sour, and are often used to accent the flavours of foods and beverages. they are grown year-round. plants with fruit called "limes" have diverse genetic origins; limes do not form a monophyletic group.