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).

Side, Snack, Appetizer

Amba

Amba or anba (arabic: عنبة, but also mis-spelled عمبة, أمبة, همبة, hebrew: עמבה) is a tangy mango pickle condiment of indian origin. it is typically made of pickled green mangoes, vinegar, salt, turmeric, chili and fenugreek. it is somewhat similar to savoury mango chutneys.

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

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.

Breakfast

Bagila bil dihin

Broad beans (fava beans) and eggs over flatbread soaked in boiled broad bean water

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.

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

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

Main

Beef

Beef is the culinary name for meat from cattle (bos taurus). in prehistoric times, humans hunted aurochs and later domesticated them. since that time, numerous breeds of cattle have been bred specifically for the quality or quantity of their meat. today, beef is the third most widely consumed meat in the world, after pork and poultry. as of 2018, the united states, brazil, and china were the largest producers of beef. beef can be prepared in various ways; cuts are often used for steak, which can be cooked to varying degrees of doneness, while trimmings are often ground or minced, as found in most hamburgers. beef contains protein, iron, and vitamin b12. along with other kinds of red meat, high consumption is associated with an increased risk of colorectal cancer and coronary heart disease, especially when processed. beef has a high environmental impact, being a primary driver of deforestation with the highest greenhouse gas emissions of any agricultural product.

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.

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.

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.

Breakfast

Cheese

Cheese is a dairy product produced in wide ranges of flavors, textures, and forms by coagulation of the milk protein casein. it comprises proteins and fat from milk, usually the milk of cows, buffalo, goats, or sheep. during production, milk is usually acidified and the enzymes of either rennet or bacterial enzymes with similar activity are added to cause the casein to coagulate. the solid curds are then separated from the liquid whey and pressed into finished cheese. some cheeses have aromatic molds on the rind, the outer layer, or throughout. over a thousand types of cheese exist and are produced in various countries. their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and how long they have been aged for. herbs, spices, or wood smoke may be used as flavoring agents. the yellow to red color of many cheeses is produced by adding annatto. other ingredients may be added to some cheeses, such as black pepper, garlic, chives or cranberries. a cheesemonger, or specialist seller of cheeses, may have expertise with selecting the cheeses, purchasing, receiving, storing and ripening them.for a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus mucor miehei, but others have been extracted from various species of the cynara thistle family. non-vegetarian cheese has a high carbon footprint. cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. cheese is valued for its portability, long shelf life, and high content of fat, protein, calcium, and phosphorus. cheese is more compact and has a longer shelf life than milk, although how long a cheese will keep depends on the type of cheese. hard cheeses, such as parmesan, last longer than soft cheeses, such as brie or goat's milk cheese. the long storage life of some cheeses, especially when encased in a protective rind, allows selling when markets are favorable. vacuum packaging of block-shaped cheeses and gas-flushing of plastic bags with mixtures of carbon dioxide and nitrogen are used for storage and mass distribution of cheeses in the 21st century.

Main

Chicken

The chicken (gallus domesticus) is a domesticated junglefowl species, with attributes of wild species such as the grey and the ceylon junglefowl that are originally from southeastern asia. rooster or cock is a term for an adult male bird, and a younger male may be called a cockerel. a male that has been castrated is a capon. an adult female bird is called a hen and a sexually immature female is called a pullet. originally raised for cockfighting or for special ceremonies, chickens were not kept for food until the hellenistic period (4th–2nd centuries bc). humans now keep chickens primarily as a source of food (consuming both their meat and eggs) and as pets. chickens are one of the most common and widespread domestic animals, with a total population of 23.7 billion as of 2018, up from more than 19 billion in 2011. there are more chickens in the world than any other bird. there are numerous cultural references to chickens – in myth, folklore and religion, and in language and literature. genetic studies have pointed to multiple maternal origins in south asia, southeast asia, and east asia, but the clade found in the americas, europe, the middle east and africa originated from the indian subcontinent. from ancient india, the chicken spread to lydia in western asia minor, and to greece by the 5th century bc. fowl have been known in egypt since the mid-15th century bc, with the "bird that gives birth every day" having come from the land between syria and shinar, babylonia, according to the annals of thutmose iii.

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.

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.

Dessert, Sweet

Daheen

Caramel-like dessert made with date syrup and topped with coconut, a popular dessert in iraq. it is famous in the city of najaf as this city is considered as its origin.

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.

Dessert, Sweet

Dates

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

Side, Snack, Appetizer

Dates

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

Breakfast

Dates

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

Main

Djaj mahshi

Whole chicken stuffed with a rice, vegetable and spice filling

Main

Dolma

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

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.

Drink

Dried lime tea

Dried lime tea, also known as chai noomi basra, noomi basra tea or loomi tea, is a type of herbal tea made from dried limes that is traditional to the arab states of the persian gulf and iraq.

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.

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

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

Fatat batinjan

Minced meat and eggplant casserole

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

Fish

Many species of fish are caught by humans and consumed as food in virtually all regions around the world. fish has been an important dietary source of protein and other nutrients throughout human history. the english language does not have a special culinary name for food prepared from fish like with other animals (as with pig vs. pork), or as in other languages (such as spanish pescado vs. pez). in culinary and fishery contexts, fish may include so-called shellfish such as molluscs, crustaceans and echinoderms; more expansively, seafood covers both fish and other marine life used as food.since 1961, the average annual increase in global apparent food fish consumption (3.2 percent) has outpaced population growth (1.6 percent) and exceeded consumption of meat from all terrestrial animals, combined (2.8 percent) and individually (bovine, ovine, porcine, etc.), except poultry (4.9 percent). in per capita terms, food fish consumption has grown from 9.0 kg (19.8 lb) in 1961 to 20.2 kg (45 lb) in 2015, at an average rate of about 1.5 percent per year. the expansion in consumption has been driven not only by increased production, but also by a combination of many other factors, including reduced wastage, better utilization, improved distribution channels and growing consumer demand, linked with population growth, rising disposable incomes and urbanization.europe, japan and the united states of america together accounted for 47 percent of the world's total food fish consumption in 1961, but only about 20 percent in 2015. of the global total of 149 million tonnes in 2015, asia consumed more than two-thirds (106 million tonnes at 24.0 kg per capita). oceania and africa consumed the lowest share. the shift is the result of structural changes in the sector and in particular the growing role of asian countries in fish production, as well as a significant gap between the economic growth rates of the world's more mature fish markets and those of many increasingly important emerging markets around the world, particularly in asia.

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.

Side, Snack, Appetizer

Fried eggplant

Sliced, battered and deep-fried eggplant, serve with tahini, garden vegetables, flatbread

Side, Snack, Appetizer

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.

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.

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.

Main

Goat

Goat meat or goat's meat is the meat of the domestic goat (capra aegagrus hircus). the common name for goat meat is simply "goat", though meat from adult goats is referred to as chevon, while that from young goats can be called capretto (it.), cabrito (sp. and por.) or kid. in south asian and caribbean cuisine, mutton commonly means goat meat. in south asia, where mutton curry is popular, "mutton" is used for both goat and lamb meat. the culinary name "chevon", a blend of chèvre 'goat' and mouton 'sheep', was coined in 1922 and selected by a trade association; it was adopted by the united states department of agriculture in 1928.: 19  according to market research, consumers in the united states prefer "chevon" to "goat" "cabrito", a word of spanish and portuguese origin, refers specifically to the meat of a young, milk-fed goat. it is also known as chivo.

Main

Habeet

Stewed lamb, serve with rice

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.

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

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.

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".

Side, Snack, Appetizer

Ka'ak bi simsim

Ka’ak al-quds/jerusalem bagel is a type of bread baked in jerusalem. it has a ring shape but is otherwise unlike a traditional boiled bagel. instead, it is derived from the ka'ak bread ring which is found throughout the middle east. typically, this is a yeasted, crusty bread which is shaped into an oblong ring and covered in sesame seeds. the dough has a lighter texture than a traditional bagel.

Breakfast

Kahi

Layered and baked phyllo soaked in syrup or honey

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.

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

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.

Side, Snack, Appetizer

Kesra

Fermented flatbread commonly made with sorghum or millet flour

Main

Khash

Khash (armenian: խաշ; known by the derivations khashi (georgian: ხაში) and azerbaijani: xaş, respectively) is a dish of boiled cow or sheep parts, which might include the head, feet, and stomach (tripe). it is also known by other designations, namely pacha (persian: پاچه; albanian: paçe; mesopotamian arabic: pacha, پاچة; serbo-croatian: pača; bulgarian: пача; greek: πατσάς), kalle-pache (persian: کله‌پاچه; turkish: kelle paça; azerbaijani: kəllə-paça), kakaj šürpi (chuvash: какай шÿрпи) or serûpê (kurdish: سه‌روپێ, romanized: serûpê). considered originating in traditional armenian cuisine, khash and its variations are also traditional dishes in afghanistan, albania, azerbaijan, bosnia and herzegovina, bulgaria, georgia, greece, iran, iraq, turkey, north macedonia, mongolia and some persian gulf countries.

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

Kibbeh

Kibbeh (, also kubba and other spellings; arabic: كبة, romanized: kibba) is a family of dishes based on spiced ground meat, onions, and grain, popular in middle eastern cuisine.in levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. it may also be layered and cooked on a tray, deep-fried, grilled, or served raw. in mesopotamian cuisine, versions with rice or farina are found. some recipes add semolina.kibbeh is considered to be a national dish of lebanon and syria, especially in aleppo, and is a popular dish in the levant. versions are found in cyprus, egypt, israel, iraq, iran, the persian gulf, armenia, and turkey, and among assyrian people. it is also found throughout latin american countries that received substantial numbers of immigrants from the levant during the late 19th and early 20th centuries, as well as parts of north america.

Main

Kibbeh bi laban

Meatballs cooked in a laban yogurt sauce

Dessert, Sweet

Kleicha

Cookies, commonly filled with dates, sugar and walnuts

Main

Kofta

Kofta are a family of meatball or meatloaf dishes found in middle eastern, south caucasian, south asian, balkan, and central asian cuisines. in the simplest form, koftas consist of balls of minced meat – usually beef, chicken, pork, lamb or mutton, or a mixture – mixed with spices and sometimes other ingredients. the earliest known recipes are found in early arab cookbooks and call for ground lamb. there are many national and regional variations. there are also vegetable and uncooked versions. shapes vary and include balls, patties, and cylinders. sizes typically vary from that of a golf ball to that of an orange.

Main

Kubba hamouth

Meat dumpling soup with vegetables, turnips, swiss chard

Main

Kubba Mosul

Meat pie, made with a thin layer of spiced minced meat between layers of bulgur dough

Side, Snack, Appetizer

Kumpir

A baked potato, known in some parts of the united kingdom (though not generally scotland) as a jacket potato, is a preparation of potato. it may be served with fillings, toppings or condiments such as butter, cheese, sour cream, gravy, baked beans, and even ground meat or corned beef. some varieties of potato, such as russet and king edward, are more suitable for baking than others, owing to their size and consistency. despite the popular misconception that potatoes are fattening, baked potatoes can be part of a healthy diet.

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.

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.

Side, Snack, Appetizer

Laffa

Laffa, also known as lafa or iraqi pita, is a large, thin flatbread in israeli cuisine with an iraqi origin. laffa is a simple bread that is traditionally dairy-free and vegan and cooked in a tannur (tandoor) or taboon oven. it is most often used to wrap falafel, kebab, and shawarma to make sandwiches, to dip in hummus, matbucha and other dips, or with shakshouka, and other dishes. it is also the traditional bread used in sabich, an israeli eggplant sandwich.laffa is similar to many tandoor breads found in asia including naan and pita. though they are similar, laffa is unique in that it does not form a pocket and is much thicker and chewier than pita or naan.

Main

Lahmajoun

Lahmacun (arabic: لحم بعجين, armenian: լահմաջուն also lahmajun and other spellings) is a middle eastern flatbread and meat dish. it consists of a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.due to its shape and superficial similarity, it is sometimes described as armenian pizza, turkish pizza, or similar names. however, unlike pizza, lahmacun is not usually prepared with cheese and the crust is thinner.lahmacun is a popular dish in armenia, where it is also called lamadjo; in turkey (lahmacun), iraq, lebanon and syria), palestine, (lahm bi 'ajin) and in armenian, turkish, and arab communities worldwide.

Main

Lamb

Lamb, hogget, and mutton, generically sheep meat, are the meat of domestic sheep, ovis aries. a sheep in its first year is a lamb and its meat is also lamb. the meat from sheep in their second year is hogget. older sheep meat is mutton. generally, "hogget" and "sheep meat" are not used by consumers outside norway, new zealand, south africa and australia. hogget has become more common in england, particularly in the north (lancashire and yorkshire) often in association with rare breed and organic farming. in south asian and caribbean cuisine, "mutton" often means goat meat. at various times and places, "mutton" or "goat mutton" has occasionally been used to mean goat meat.lamb is the most expensive of the three types and in recent decades sheep meat is increasingly only retailed as "lamb", sometimes stretching the accepted distinctions given above. the stronger-tasting mutton is now hard to find in many areas, despite the efforts of the mutton renaissance campaign in the uk. in australia, the term prime lamb is often used to refer to lambs raised for meat. other languages, for example french, spanish, italian and arabic, make similar or even more detailed distinctions among sheep meats by age and sometimes by sex and diet—for example, lechazo in spanish refers to meat from milk-fed (unweaned) lambs.

Dessert, Sweet

Lokma

Lokma are pastries made of leavened and deep fried dough balls, soaked in syrup or honey, sometimes coated with cinnamon or other ingredients. the dish was described as early as the 13th century by al-baghdadi as luqmat al-qādi (لقمة القاضي), "judge's morsels.

Main

Mahshi

Dolma is a family of stuffed dishes associated with ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the ottoman empire. some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. wrapped dolma are known as sarma. they can be served warm or at room temperature.

Side, Snack, Appetizer

Makdous

Makdous (arabic: المكدوس or sometimes المقدوس) is a dish of oil-cured aubergines. part of iraqi and levantine cuisine (jordan, lebanon, palestine, israel, syria), they are tiny, tangy eggplants stuffed with walnuts, red pepper, garlic, olive oil, and salt. sometimes chilli powder is added.makdous is usually prepared by syrian households around fall to supply for winter, and is usually eaten during breakfast, supper or as a snack.

Main

Makhlama

Fried eggs with tomatoes, onions, herbs and spices, may also include lamb, beef, serve with flatbread

Breakfast

Makhlama

Fried eggs with tomatoes, onions, herbs and spices, may also include lamb, beef, serve with flatbread

Main

Malleh

Preserved fish, fish such as kingfish and tuna are salted and dried for preservation, then rehydrated, stewed, cooked in a biryani (mixed rice dish) with spices, preserved black limes

Breakfast

Manakish

Manakish (arabic: مناقيش, romanized: manāqīsh), or in singular form man'ousheh, or other spellings, sometimes called arabic: فَطَايِر, romanized: faṭāyir, is a popular levantine food consisting of dough topped with thyme, cheese, or ground meat. similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch. traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time.manakish are popular across the levant, and can also be found in neighboring regions, and centers of levantine emigration.

Main

Manakish

Manakish (arabic: مناقيش, romanized: manāqīsh), or in singular form man'ousheh, or other spellings, sometimes called arabic: فَطَايِر, romanized: faṭāyir, is a popular levantine food consisting of dough topped with thyme, cheese, or ground meat. similar to a pizza, it can be sliced or folded, and it can be served either for breakfast or lunch. traditionally, women would bake dough in a communal oven in the morning, to provide their family with their daily bread needs, and would prepare smaller portions of dough with different toppings for breakfast at this time.manakish are popular across the levant, and can also be found in neighboring regions, and centers of levantine emigration.

Main

Mandi

Mandi (arabic: مندي) is a traditional dish that originated from hadhramaut, yemen, consisting mainly of meat and rice with a special blend of spices, cooked in a pit underground. it is extremely popular and prevalent in most areas of the arabian peninsula, and even considered a staple dish in many regions. it is also found in egypt, india, the levant and turkey. in yemen mandi is popular among the hadhrami people. mandi was usually made from rice, meat (lamb, camel, goat or chicken), and a mixture of spices called hawaij. the meat used is usually a young and small sized lamb to enhance the taste further. the main technique which differentiates mandi from other meat dishes is that the meat is cooked in the tandoor (taboon in arabic), which is a special kind of oven which is usually a pit dug up in the ground and covered with clay all around its sides.mandi is considered the main dish served during special events, such as eid, weddings, and feasts in yemen, somalia and southern saudi arabia.

Main

Maqluba

Maqluba or maqlooba (arabic: مقلوبة) is a traditional iraqi, lebanese, palestinian, jordanian, and syrian dish served throughout the levant. it consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." the dish goes back centuries and is found in the kitab al-tabikh, a collection of 13th century recipes.

Main

Marak kubbeh adom

Meat dumplings in a beet and root vegetable broth, a dish from iraqi jews

Main

Maraq

Stewed meat and vegetables, for example, meat, chicken, fish, vegetables, may be served as an appetizer

Side, Snack, Appetizer

Markook

Markook bread (arabic: خبز مرقوق, romanized: khubz marqūq), also known as khubz ruqaq (arabic: رقاق), shrak (arabic: شراك), khubz rqeeq (arabic: رقيق), mashrooh (arabic: مشروح), and saj bread (arabic: خبز صاج), is a kind of middle eastern unleavened flatbread common in the levant and the arabian peninsula. it is baked on a convex metal griddle (a saj) or in a tannour.markook shrak is a type of thin bread. the dough is unleavened and usually made with only flour, water, and salt, and after being rested and divided into round portions, flattened and spread across a round cushion until it is thin then flipped onto the saj. it is often folded and put in bags before being sold. it is commonly compared to pita bread, also found in middle eastern cuisine, although it is much larger and thinner. in some arab countries, such as yemen, different names are given for the same flatbread, such as khamir, maluj and ṣaluf, depending on the regional dialects. by israelis, markook may also be referred to as laffa, though markook and laffa are distinct types of flatbread.

Main

Masgouf

Masgouf (arabic: المسكوف), is a mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of iraq.

Dessert, Sweet

Meghli

Meghli, moghli, meghleh, (arabic: مغلي), or karawiyah, is a levantine dessert based on a floured rice pudding and spiced with anise, caraway, and cinnamon. the dish is often garnished with dried coconut flakes and various nuts including almonds, walnuts, pine nuts, and pistachios. meghli is commonly served to celebrate the birth of a child.

Side, Snack, Appetizer

Mombar

Mombar (in ِarabic: ممبار) or sheep fawaregh (in ِarabic: فوارغ) is a kind of arab sausage dish especially popular in egypt. syria, algeria, tunisia, and libya. it is made from sheep casing stuffed with a rice and meat mixture and deep fried.

Main

Moussaka

Moussaka (, uk also , us also ) is an eggplant- or potato-based dish, often including ground meat, which is common in the balkans and the middle east, with many local and regional variations. the best-known version in europe and the americas is the greek variant created in the 1920s by nikolaos tselementes. many versions have a top layer made of milk-based sauce thickened with egg (custard) or flour (béchamel sauce). in greece, the dish is layered and typically served hot. the versions in egypt, turkey and the rest of the middle east are quite different. in egypt, messa'aa can be made vegan or vegetarian as well as with meat; in all cases, the main ingredient is the fried eggplant. in turkey, mussaka consists of thinly sliced and fried eggplant served in a tomato-based meat sauce, warm or at room temperature. in saudi arabia muṣagga‘a is eaten hot, but in other arab countries, it is often eaten cold, but occasionally hot as well. vegan variants are prepared for fast days.

Side, Snack, Appetizer

Muhammara

Muhammara (arabic: محمرة "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs. it is associated with aleppo, but can also be found in turkey, especially in southeastern regions, where arab dishes are more common in the local cuisine because of the syrian cultural influence. in turkey, muhammara is referred to as acuka and is served as part of the mezze platter appetizer course.

Side, Snack, Appetizer

Murri

Murrī or almorí (in andalusia) was a type of fermented condiment made with barley flour, known from maghrebi and arab cuisines. almost every substantial dish in medieval arab cuisine used murrī in small quantities. it could be used as a substitute for salt or sumac, and has been compared to soy sauce by rudolf grewe, charles perry, and others due to its high glutamates content and resultant umami flavor.

Dessert, Sweet

Mushabak

Zalabiyeh (arabic: زلابية) is a fritter or doughnut found in several cuisines across the middle east and west asia. the fritter version is made from a semi-thin batter of wheat flour which is poured into hot oil and deep-fried. the earliest known recipe for the dish comes from a 10th-century arabic cookbook and was originally made by pouring the batter through a coconut shell. zalabiyeh is also the arabic language term used by mizrahi jews for a deep-fried yeast dough, often topped with either honey or syrup, and known as burmuelos in ladino.