75 Dishes

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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.

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Cholent

Cholent (yiddish: טשאָלנט, romanized: tsholnt or tshulnt) or hamin (hebrew: חמין) is a traditional jewish stew. it is usually simmered overnight for 12 hours or more, and eaten for lunch on shabbat (the sabbath). cholent was developed over the centuries to conform with jewish laws that prohibit cooking on the sabbath. the pot is brought to a boil on friday before the sabbath begins, and kept on a blech or hotplate, or left in a slow oven or electric slow cooker, until the following day. cholent originated in ancient judea, possibly as far back as the second temple period, and over the centuries various jewish diaspora communities created their own variations of the dish. there are many variations of the dish, which is standard in both the ashkenazi and sephardi kitchens. the basic ingredients of cholent are meat, potatoes, beans and barley. sephardi-style hamin often uses rice or wheat kernels and chickpeas instead of beans and barley, and chicken instead of beef. a traditional sephardi addition is whole eggs in the shell (güevos haminados), which turn brown overnight. ashkenazi cholent often contains kishke (a sausage casing) or helzel (a chicken neck skin stuffed with a flour-based mixture). slow overnight cooking allows the flavors of the various ingredients to permeate and produces the characteristic taste of cholent.

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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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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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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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Fatat batinjan

Minced meat and eggplant casserole

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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.

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Fesikh

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

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Fogaiyya

Stew with lamb or beef, vegetables, rice, chickpeas, chard, spices, garlic, lemon juice

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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.

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Galayet bandora

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

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Hamasees

Stewed sorrel greens and lentils

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Jerusalem mixed grill

Jerusalem mixed grill (hebrew: מעורב ירושלמי) (me'orav yerushalmi) is a grilled meat dish considered a specialty of jerusalem. it consists of chicken hearts, spleens and liver mixed with bits of lamb cooked on a flat grill, seasoned with onion, garlic, black pepper, cumin, turmeric, olive oil and coriander.the dish is said to have been invented at the mahane yehuda market, with various restaurants claiming to be the originators. in 2009, israeli chefs created a giant portion that weighed in at 440 pounds (200 kilos), winning a guinness world record for the largest jerusalem mixed grill. they also prepared the world's smallest dish: jerusalem mixed grill in a pita the size of a coin.according to the late haaretz food critic daniel rogov, world-renowned chefs have pleaded with one of the steakhouses, sima, for the recipe which includes a secret ingredient described as "georgian pepper."

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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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Kersha

Stewed tripe

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Kibbeh bi laban

Meatballs cooked in a laban yogurt sauce

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Kidra

Mixed rice and lamb

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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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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.

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Kousa mahshi

Squash, zucchini stuffed with minced meat, rice, spices

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Kugel

Kugel (yiddish: קוגל kugl, pronounced [ˈkʊɡl̩]) is a baked pudding or casserole, most commonly made from lokshen or jewish egg noodles (לאָקשן קוגל lokshen kugel) or potato. it is a traditional ashkenazi jewish dish, often served on shabbat and jewish holidays.

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Lamb shank

A meat shank or shin is the portion of meat around the tibia of the animal, the leg bone beneath the knee and shoulder. lamb shanks are often braised whole; veal shanks are typically cross-cut. some dishes made using shank include: bulalo, a filipino beef shank stew. ossobuco alla milanese, an italian veal shank dish. persian biryani, with different shanks. nihari a spicy national dish of pakistan and a popular dish in north india with origin in delhi, india. cazuela with beef shank meat, popular in 19th century chile during the nitrate boom.

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Madfoon

Quzi (arabic: قوزي), also spelled as qoozi or ghoozi, is a rice-based dish popular and is considered as one of iraq's national dishes. it is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. the dish was introduced into turkey by syrian immigrants. the dish can also be found in some arab states of the persian gulf.

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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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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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Mangal

Mangal is a middle eastern barbecue—both the event and the grilling apparatus itself.

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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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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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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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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.

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Musakhan

Musakhan (arabic: مسخّن, lit. 'something that is heated'), also known as muhammar (arabic: محمر, lit. 'reddish'), is a palestinian dish composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. originating in the tulkarm and jenin area, musakhan is often considered the national dish of palestine. the dish is particularly popular among palestinians, israeli arabs and jordanians. in israel, it is eaten by israeli arabs and israeli druze in galilee, especially around iksal and sandala, and in the triangle. the dish can be found in syria, lebanon and jordan as well.musakhan is simple to make and the ingredients needed are easily obtainable, which may account for the dish's popularity. many of the ingredients used—olive oil, sumac and pine nuts—are staples of palestinian cuisine. the dish is typically eaten with one's hands. it is usually presented with the chicken on top of the bread, and could be served with soup.

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Omelette

In cuisine, an omelette (also spelled omelet) is a dish made from beaten eggs, fried with butter or oil in a frying pan (without stirring as in scrambled egg). it is quite common for the omelette to be folded around fillings such as chives, vegetables, mushrooms, meat (often ham or bacon), cheese, onions or some combination of the above. whole eggs or egg whites are often beaten with a small amount of milk, cream, or water.

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Quzi

Quzi (arabic: قوزي), also spelled as qoozi or ghoozi, is a rice-based dish popular and is considered as one of iraq's national dishes. it is served with very slowly cooked lamb, roasted nuts, and raisins served over rice. the dish was introduced into turkey by syrian immigrants. the dish can also be found in some arab states of the persian gulf.

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Rumaniyya

Eggplant and lentils cooked with sour pomegranata juice and thickened with tahini

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Sabich

Sabich or sabih (hebrew: סביח [saˈbiχ]) is an israeli sandwich of pita or laffa bread stuffed with fried eggplants, hard boiled eggs, chopped salad, parsley, amba and tahini sauce. its ingredients are based on a traditional quick breakfast of iraqi jews and is traditionally made with laffa, which is nicknamed iraqi pita. sabich is sold in many businesses throughout israel.

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Samak mashwi

Grilled fish

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Samosa

A samosa () is a fried or baked pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. it may take different forms, including triangular, cone, or half-moon shapes, depending on the region. samosas are often accompanied by chutney, and have origins in medieval times or earlier. samosas are a popular entrée, appetizer, or snack in the cuisines of south asia, the middle east, central asia, east africa and their diasporas. the english word samosa derives from hindi word 'samosa' (hindi: समोसा), traceable to the middle persian word sanbosag (سنبوسگ) 'triangular pastry'. similar pastries are called sambusak in arabic; medieval arabic recipe books sometimes spell it sambusaj. the spelling samoosa is used in south africa.