79 Dishes

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Beef stroganoff

Beef stroganoff or beef stroganov (uk: , us: ; russian: бефстро́ганов, romanized: befstróganov, ipa: [bʲɪfˈstroɡənəf]) is an originally russian dish of sautéed pieces of beef served in a sauce of mustard and smetana (sour cream). from its origins in mid-19th-century russia, it has become popular around the world, with considerable variation from the original recipe. mushrooms are common in many variants.

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Chawarma

Shawarma (; arabic: شاورما) is a popular levantine dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. originally made with lamb or mutton, it is now also made of chicken, turkey, beef, or veal. thin slices are shaved off the cooked surface as it continuously rotates. shawarma is one of the world's most popular street foods, especially in egypt, iraq, the countries of the levant, the caucasus, the arabian peninsula and the rest of the middle east.

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Chicken burger

A chicken sandwich is a sandwich that typically consists of boneless, skinless chicken breast or thigh served between slices of bread, on a bun, or on a roll. variations on the "chicken sandwich" include the chicken burger, chicken on a bun, chickwich, hot chicken, or chicken salad sandwich. in american english, a sandwich is any two pieces of bread with filling, including rolls and buns; in british english (and also some other national english varieties such as those of australia and new zealand), the word sandwich is defined more narrowly, to require the pieces of bread to be sliced from a loaf, and a roll or bun with filling would not generally be called a sandwich. a bun with a cooked chicken breast as filling would generally be called a chicken sandwich in the us, but in british english, commonly spoken in the uk, australia and new zealand such a dish is not considered a sandwich, and would generally be called a chicken burger instead; most americans would not consider such as dish to count as a burger, since americans generally consider a burger to require a patty made from ground/minced meat.

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Coq au vin

Coq au vin (; french: [kɔk o vɛ̃], "rooster/cock with wine") is a french dish of chicken braised with wine, lardons, mushrooms, and optionally garlic. a red burgundy wine is typically used, though many regions of france make variants using local wines, such as coq au vin jaune (jura), coq au riesling (alsace), coq au pourpre or coq au violet (beaujolais nouveau), coq au champagne, etc.

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Cordon bleu

A cordon bleu or schnitzel cordon bleu is a dish of meat wrapped around cheese (or with cheese filling), then breaded and pan-fried or deep-fried. veal or pork cordon bleu is made of veal or pork pounded thin and wrapped around a slice of ham and a slice of cheese, breaded, and then pan fried or baked. for chicken cordon bleu, chicken breast is used instead of veal. ham cordon bleu is ham stuffed with mushrooms and cheese.

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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.

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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.

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Curry chicken

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

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Dajaj mashwi

Grilled chicken

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Djaj mahshi

Whole chicken stuffed with a rice, vegetable and spice filling

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Djej a batata

Chicken and french fries baked in the oven

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Duck à l'orange

Duck à l'orange, orange duck, or canard à l'orange is a french dish in cuisine bourgeoise consisting of a roast duck with a bigarade sauce.another dish called canard à l'orange is braised rather than roasted. in that case, it is cooked until spoon-tender.

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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.

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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.

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Fatat batinjan

Minced meat and eggplant casserole

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Hamburger

A hamburger (or burger for short) is a food consisting of fillings —usually a patty of ground meat, typically beef—placed inside a sliced bun or bread roll. hamburgers are often served with cheese, lettuce, tomato, onion, pickles, bacon, or chilis; condiments such as ketchup, mustard, mayonnaise, relish, or a "special sauce", often a variation of thousand island dressing; and are frequently placed on sesame seed buns. a hamburger topped with cheese is called a cheeseburger.the term burger can also be applied to the meat patty on its own, especially in the united kingdom, where the term patty is rarely used, or the term can even refer simply to ground beef. since the term hamburger usually implies beef, for clarity burger may be prefixed with the type of meat or meat substitute used, as in beef burger, turkey burger, bison burger, portobello burger, or veggie burger. in australia and new zealand, a piece of chicken breast on a bun is known as a chicken burger, which would generally not be considered to be a burger in the united states; where it would generally be called a chicken sandwich, but in australian english and new zealand english a sandwich requires sliced bread (not a bun), so it would not be considered a sandwich.hamburgers are typically sold at fast-food restaurants, diners, and specialty and high-end restaurants. there are many international and regional variations of hamburgers.

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Hashweh

Mixed rice with ground lamb, ground beef, pine nuts

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Honey mustard chicken

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Hummus kawarma

Hummus topped with minced lamb, onions and parsley, serve with flatbread

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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.

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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.

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Kebab hindi

Minced lamb or beef meatballs stewed in a spicy tomato sauce

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Kibbeh bi laban

Meatballs cooked in a laban yogurt sauce

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Kibbeh bil sanieh

Baked kibbeh, made with bulgur wheat, minced meat and onions and baked in a pan

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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.

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Kofta bi tahini

A baked casserole of seasoned meatballs topped with potato slices and covered with a tahini sauce

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Kousa mahshi

Squash, zucchini stuffed with minced meat, rice, spices

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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.

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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.

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Makhlouta

Stewed whole grains and pulses

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Malfouf

A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. it is common to the cuisines of central, northern, eastern and southeastern europe and much of western asia, northern china, as well as parts of north africa. meat fillings are traditional in europe, and include beef, lamb, or pork seasoned with garlic, onion, and spices. grains such as rice and barley, mushrooms, and vegetables are often included as well. fermented cabbage leaves are used for wrapping, particularly in southeastern europe. in asia, seafoods, tofu, and shiitake mushrooms may also be used. chinese cabbage is often used as a wrapping. cabbage leaves are stuffed with the filling which are then baked, simmered, or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. the sauce varies widely by cuisine. in sweden and sometimes in finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. in eastern europe, tomato-based sauces and sour cream are typical. in lebanon, the cabbage is stuffed with rice and minced meat and only rolled to the size of a cigar. it is usually served with a side dish of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint. the cabbage roll is a staple in romanian cuisine with variations of the recipe and sizing depending on the region, typically taking up to 6 hours to cook. traditionally made with pork, beef, bacon, rice, spices and aromatics, broiled in a tomato sauce and served with polenta, sour cream and spicy pickled peppers. nancy krcek allen, who wrote a cooking textbook, stated that the origins are unclear and that it is possible multiple groups of people invented it at the same time. a version called holishkes is traditionally eaten by jews on simchat torah; stuffed cabbage is described by gil marks to have entered jewish cooking some 2,000 years ago. recipes vary depending on region; northern poles prefer a savory sauce, while galicia and ukraine favor sweet-and-sour, for example.

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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

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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.

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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.

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Mansaf

Mansaf (arabic: منسف) is a traditional arab dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.it is a popular dish eaten throughout the levant. it is considered the national dish of jordan, and can also be found in kuwait, saudi arabia and syria. the name of the dish comes from the term "large tray" or "large dish".

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Manti

Manti is a type of dumpling popular in most turkic cuisines, as well as in the cuisines of the south caucasus and balkans, central asia, afghanistan and chinese muslims. manti are also consumed throughout russia and other post-soviet countries, where the dish spread from the central asian republics. the dumplings typically consist of a spiced meat mixture, usually lamb or ground beef, in a thin dough wrapper and either boiled or steamed. size and shape vary significantly depending on the geographical location. manti resemble the chinese jiaozi, korean mandu, mongolian buuz and the tibetan momo and the dish's name is cognate with the korean mandu, chinese mantou and japanese manjū, although the modern chinese and japanese counterparts refer to different dishes.the name, depending on the language, can refer to a single dumpling or to more than one dumpling at a time; in english, it is often used as both a singular and plural form.

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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.

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Marag

Hyderabadi marag or marag is a spicy mutton soup served as a starter in hyderabad, india and part of hyderabadi cuisine. it is prepared from tender mutton with bone. it is thin soup. the soup has become one of the starters at hyderabadi weddings.

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Mashawi

Barbecue varies by the type of meat, sauce, rub, or other flavorings used, the point in barbecuing at which they are added, the role smoke plays, the equipment and fuel used, cooking temperature, and cooking time. the meat may be whole, ground (for hamburgers), or processed into sausage or kebabs. the meat may be marinated or rubbed with spices before cooking, basted with a sauce or oil before, during or after cooking, or any combination of these.

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Méchoui

Méchoui (arabic: مشوي) or meshwi is a whole sheep or lamb spit-roasted on a barbecue in maghrebi cuisine. the word comes from the arabic word šawā (شواء, "grilling, roasting"). this dish is very popular in north africa.in algeria and morocco , the term méchoui "refers to the method of cooking a lamb or a sheep cooked whole on the spit". in tunisia, however, it applies to any piece of meat or fish grilled with embers.

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Mongolian beef

Mongolian beef is a dish from taiwan consisting of sliced beef, typically flank steak, usually made with onions. the beef is commonly paired with scallions or mixed vegetables and is often not spicy. the dish is often served over steamed rice, or in the us, over crispy fried cellophane noodles. it is a staple dish of american chinese restaurants. despite its name, the dish has nothing to do with mongolian cuisine. mongolian beef is among the meat dishes developed in taiwan where mongolian barbecue restaurants first appeared. thus, none of the ingredients or the preparation methods are drawn from traditional mongolian cuisine but from chinese cuisine. a variation is known as mongolian lamb which substitutes the beef in the dish for lamb.

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Moules frites

Moules-frites or moules et frites (french pronunciation: ​[mul.fʁit]]; dutch: mosselen-friet) is a main dish of mussels and french fries originating in belgium. the title of the dish is french, moules meaning mussels and frites fries, with the dutch name for the dish meaning the same. it is considered the national dish of belgium.

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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.

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Muhammar

Muhammar is a traditional dish from bahrain. it is a sweet rice dish seasoned with spices and date molasses, and is usually eaten with fried or grilled fish. the rice is parboiled and then steamed.

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Mujaddara

Mujaddara (arabic: مجدرة mujadarah, with alternative spellings in english majadra, mejadra, moujadara, mudardara, and megadarra) consists of cooked lentils together with groats, generally rice, and garnished with sautéed onions.