48 Dishes

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Asida

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

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Chicken schnitzel

A schnitzel is a thin slice of meat. the meat is usually thinned by pounding with a meat tenderizer. most commonly, the meat is breaded before frying. breaded schnitzel is popular in many countries and is made using veal, pork, chicken, mutton, beef, or turkey. schnitzel is very similar to the dish escalope in france, tonkatsu in japan, cotoletta in italy, kotlet schabowy in poland, milanesa in argentina, chuleta valluna in colombia, and chicken-fried steak and pork tenderloin of the united states.

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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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Elmussalammiya

Stewed liver, dates and spices

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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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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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Fettat adis

Stewed lentils and vegetables with bread pieces added

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Fish casserole

Fish and vegetables in a tomato sauce with apricots, tamarind, raisins

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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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Kajaik

Stew made with dried fish

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Kamounia

Kamounia (arabic: كمونية), sometimes spelled kamouneya, is a beef and liver stew prepared with cumin. it is a part of sudanese cuisine and tunisian cuisine. lamb is also sometimes used as a primary ingredient, and additional spices are sometimes used. it is sometimes served with or atop cooked rice. additional basic ingredients can include broth, garlic, olive oil and parsley.

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Kawari

Stewed cow's trotters

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Khoodra mafrooka

Stewed mulukhiyah leaves (molohiya, mulukhiya, mulukiyah, mouloukhiya) with beef or chicken, vegetables

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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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Lamb chops

A meat chop is a cut of meat cut perpendicular to the spine, and usually containing a rib or riblet part of a vertebra and served as an individual portion. the most common kinds of meat chops are pork and lamb. a thin boneless chop, or one with only the rib bone, may be called a cutlet, though the difference is not always clear. the term "chop" is not usually used for beef, but a t-bone steak is essentially a loin chop, a rib steak and a rib cutlet.

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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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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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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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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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Naeamia be dakwa

Stewed onions and tomatoes with yogurt and dakwa (peanut butter)

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Naeamia be wayka

Stewed onions and tomatoes with yogurt and wayka (okra powder)

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Nyaba

Stewed greens and peanut butter with chicken stock, serve with bread

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Pasta bake

Baked pasta casserole, pasta baked with cheese, tomato paste, ketchup, butter, salt and pepper

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Rijla

Red lentils and purslane stewed with onions, tomato paste, lamb

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Sabaroag stew

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Sharmout abiyad

Stew made with dried meat, onions and okra

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Shish taouk

Shish taouk or shish tawook (arabic: شيش طاووق; hebrew: שישליק עוף; turkish: tavuk şiş) is a traditional marinated chicken shish kebab of ottoman cuisine that later became part of middle eastern cuisine. it is widely eaten in the middle east and caucasus. a similar dish in persian cuisine is the traditional jujeh kabab. it is also served in kebab houses in many cities around the world.

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Waykaab

Milk cooked with okra powder (wayka), serve with kisra

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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.

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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.

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Fish

Smoked or deep-fried, serve with a chili relish

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Perch

Perch is a common name for fish of the genus perca, freshwater gamefish belonging to the family percidae. the perch, of which three species occur in different geographical areas, lend their name to a large order of vertebrates: the perciformes, from the greek: πέρκη (perke), simply meaning perch, and the latin forma meaning shape. many species of freshwater gamefish more or less resemble perch, but belong to different genera. in fact, the exclusively saltwater-dwelling red drum is often referred to as a red perch, though by definition perch are freshwater fish. though many fish are referred to as perch as a common name, to be considered a true perch, the fish must be of the family percidae. the type species for this genus is the european perch, p. fluviatilis.

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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.

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Bussaara

Stew

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Dama be potaatas

Stewed beef and vegetables, serve with gorraasa flatbread

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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.

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Goraasa be dama

Stewed beef and vegetables, serve with gorraasa flatbread

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Kissra be omregayga

Fried beef or chicken with an onion and wayka (okra powder) sauce

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Lamb stew

Stew made with lamb, onions and dried okra, serve with asida (porridge)

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Mulukhiyah

Mulukhiyah, molokheyya, molokhia or mulukhiyyah (arabic: ملوخية, romanized: mulūkhiyyah) are the leaves of corchorus olitorius, commonly known in english as denje'c'jute, nalta jute, tossa jute, jute mallow or jew's mallow. it is used as a vegetable and is popular in middle east, east african, west african and north african countries and is called “saluyot” in the philippines. mulukhiyah is rather bitter, and when boiled, the resulting liquid is a thick, highly mucilaginous broth; it is often described as "slimy", rather like cooked okra. mulukhiyah is generally eaten cooked, not raw, and is most frequently turned into a kind of soup or stew, typically bearing the same name as the vegetable in the local language. traditionally mulukhiyah is cooked with chicken or at least chicken stock for flavor and is served with white rice, accompanied with lemon or lime.

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Ras koruf

Lamb's head soup

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Shorbat adas

Lentil soup