34 Dishes

Side, Snack, Appetizer

Al aswad salad

Fried and mashed eggplant with peanut butter, lemon juice, spices, may also add yogurt (zabadi)

Side, Snack, Appetizer

Elmaraara

Raw sheep offal with onions, peanut butter and salt

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

Kawal

Fermented leaves from the legume cassia obtusifolia, used in sauces as a meat substitute or as a meat extender

Side, Snack, Appetizer

Moukhbaza

Mashed banana paste with chili peppers

Side, Snack, Appetizer

Olives

The olive, botanical name olea europaea, meaning 'european olive' in latin, is a species of small tree or shrub in the family oleaceae, found traditionally in the mediterranean basin. when in shrub form, it is known as olea europaea 'montra', dwarf olive, or little olive. the species is cultivated in all the countries of the mediterranean, as well as in australia, new zealand, north and south america and south africa. olea europaea is the type species for the genus olea. the olive's fruit, also called an "olive", is of major agricultural importance in the mediterranean region as the source of olive oil; it is one of the core ingredients in mediterranean cuisine. the tree and its fruit give their name to the plant family, which also includes species such as lilac, jasmine, forsythia, and the true ash tree. hundreds of cultivars of the olive tree are known. olive cultivars may be used primarily for oil, eating, or both. olives cultivated for consumption are generally referred to as "table olives". about 90% of all harvested olives are turned into oil, while about 10% are used as table olives.

Side, Snack, Appetizer

Tamia

Deep-fried chickpea fritters, serve with ful medames, on a roll as a sandwich

Side, Snack, Appetizer

Torshi

Torshi (persian: ترشی torshi, meaning "sourness") are the pickled vegetables of many middle eastern and balkan cuisines. torshi is common in arab, turkish, afghan, bosnian, armenian and iranian cuisine. iran has hundreds of types of torshi, according to regional customs and different events. in some families, no meal is considered complete without a bowl of torshi on the table. toursi is a traditional appetizer (meze) to go with arak, rakı, ouzo, oghi, tsipouro, and rakia. in some regions, notably in turkey (turşu suyu) and bosnia (rasol), the pickle juice or torshi water is a popular beverage. in bulgarian cuisine, the most popular types are tsarska turshiya ("king's pickle") and selska turshiya ("country pickle"). torshi is often made in homes in the autumn, even in cities. it is also sold by specialists and in supermarkets, and is served in restaurants. in 2021, turkey's pickle exports reached the level of 300 million dollars.

Side, Snack, Appetizer

Umfitit

Raw sheep offal with onions, peanut butter

Side, Snack, Appetizer

Vegetables and grains

Beans, cabbage, cassava, corn (maize), eggplant, onions, peanuts, potatoes, rice, sesame, sorghum, tomatoes

Side, Snack, Appetizer

Aish baladi

Flatbread

Side, Snack, Appetizer

Gorraasa

Wheat flatbread

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

Kisra

Kisra (also spelled kissra) is a popular thin fermented bread made in chad, sudan and south sudan*also a mabaan recipe. it is made from durra or wheat. there are two different forms of kisra: thin baked sheets, known as kisra rhaheeefa, which is similar to injera; and a porridge known as kisra aseeda or aceda. the latter is usually paired with a meat and vegetable stew, such as mullah. as of 1995, the then-undivided country of sudan ate an estimated 20,000 to 30,000 short tons (18,000 to 27,000 t) of sorghum flour annually in kisra.

Side, Snack, Appetizer

Sujuk

Sujuk or sucuk is a dry, spicy and fermented sausage which is consumed in several balkan, middle eastern and central asian cuisines. sujuk mainly consists of ground meat and animal fat usually obtained from beef or lamb, but horse meat is also often used in bulgaria, kazakhstan and kyrgyzstan.

Side, Snack, Appetizer

Domiati

Domiati cheese, also referred to as white cheese (egyptian arabic: جبنة بيضا gebna bēḍa [ˈɡebnæ ˈbeːdɑ]), is a soft white salty cheese made primarily in egypt, but also in sudan and other middle eastern countries. typically made from buffalo milk, cow milk, or a mixture, it can also be made from other milks, such as sheep, goat or camel milk. it is the most common egyptian cheese. unlike feta and other white cheeses, salt is added directly to the milk, before rennet is added. it is named after the seaport city of damietta (also spelled damiata, or domyat).

Side, Snack, Appetizer

Fruit

Bananas, lemons, mango, pineapples

Side, Snack, Appetizer

Rice

Rice is the seed of the grass species oryza sativa (asian rice) or less commonly oryza glaberrima (african rice). the name wild rice is usually used for species of the genera zizania and porteresia, both wild and domesticated, although the term may also be used for primitive or uncultivated varieties of oryza. as a cereal grain, domesticated rice is the most widely consumed staple food for over half of the world's human population, especially in asia and africa. it is the agricultural commodity with the third-highest worldwide production, after sugarcane and maize. since sizable portions of sugarcane and maize crops are used for purposes other than human consumption, rice is the most important food crop with regard to human nutrition and caloric intake, providing more than one-fifth of the calories consumed worldwide by humans. there are many varieties of rice and culinary preferences tend to vary regionally. the traditional method for cultivating rice is flooding the fields while, or after, setting the young seedlings. this simple method requires sound irrigation planning but reduces the growth of less robust weed and pest plants that have no submerged growth state, and deters vermin. while flooding is not mandatory for the cultivation of rice, all other methods of irrigation require higher effort in weed and pest control during growth periods and a different approach for fertilizing the soil. rice, a monocot, is normally grown as an annual plant, although in tropical areas it can survive as a perennial and can produce a ratoon crop for up to 30 years. rice cultivation is well-suited to countries and regions with low labor costs and high rainfall, as it is labor-intensive to cultivate and requires ample water. however, rice can be grown practically anywhere, even on a steep hill or mountain area with the use of water-controlling terrace systems. although its parent species are native to asia and certain parts of africa, centuries of trade and exportation have made it commonplace in many cultures worldwide. production and consumption of rice is estimated to have been responsible for 4% of global greenhouse gas emissions in 2010.

Side, Snack, Appetizer

Sudani rice

White rice with spices such as turmeric, coriander and cardamom

Side, Snack, Appetizer

Dakwa

Spicy peanut butter and vegetable salad, made with peanut butter, tomatoes, onions, chili peppers, lemon or lime juice and seasonings, may include meat, serve with rice

Side, Snack, Appetizer

Jeerjeer salata

Salad of arugula (rocket), tomatoes, onion, cucumber, sprinkled with lemon juice

Side, Snack, Appetizer

Jibna salaata

Salad of feta cheese, tomato and cucumber

Side, Snack, Appetizer

Salata aswad be zabadi

Fried and mashed eggplant with yogurt, peanut butter, lemon juice, spices, serve with flatbread

Side, Snack, Appetizer

Salatat shamandar

Beet salad with vinaigrette

Side, Snack, Appetizer

Hummus

Hummus (, ; arabic: حُمُّص, 'chickpeas'; full arabic name: ḥummuṣ bi-ṭ-ṭaḥīna arabic: حمص بالطحينة, 'chickpeas with tahini') is a middle eastern dip, spread, or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic. the standard garnish in the middle east includes olive oil, a few whole chickpeas, parsley, and paprika.in middle eastern cuisine, it is usually eaten as a dip, with pita bread. in the west, it is now produced industrially, and is often served as a snack or appetizer with crackers.

Side, Snack, Appetizer

Mish

Mish (egyptian arabic: مش meš [meʃ]) is a traditional egyptian cheese that is made by fermenting salty cheese for several months or years. mish may be similar to cheese that has been found in the tomb of the first dynasty pharaoh hor-aha at saqqara, from 3200 bc. it is generally prepared at home, although some is sold in local markets. when ripe it is a yellowish-brown color, and tastes sharp, salty and pungent. products similar to mish are made commercially from different types of egyptian cheese such as domiati or ras, with different ages.

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

Tahini

Tahini or tahina is a middle eastern condiment made from toasted ground hulled sesame. it is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. tahini is used in the cuisines of the levant and eastern mediterranean, the south caucasus, as well as parts of north africa. sesame paste (though not called tahini) is also used in some east asian cuisines.

Side, Snack, Appetizer

Toum

Salsat toum or toumya (arabic pronunciation of ْتُوم 'garlic') is a garlic sauce common to the levant. similar to the provençal aioli, there are many variations, a common one containing garlic, salt, olive oil or vegetable oil, and lemon juice, traditionally crushed together using a wooden mortar and pestle. there is also a variation popular in many places, such as the town of zgharta, in lebanon, where mint is added; it is called zeit wa toum ('oil and garlic'). salsat toum (garlic sauce) is used as a dip, especially with french fries, chicken and artichoke, and in levantine sandwiches, especially those containing chicken. it is also commonly served with grilled chicken dishes.

Side, Snack, Appetizer

Baharat

Bahārāt (arabic: بَهَارَات) is a spice mixture or blend used in middle eastern cuisines. bahārāt is the arabic word for "spices" (the plural form of bahār "spice"). the mixture of finely ground spices is often used to season lamb or mutton, fish, chicken, beef, and soups, and may also be used as a condiment.

Side, Snack, Appetizer

Dukkah

Duqqa, du'ah, do'a, or dukkah (arabic: دُقَّة egyptian arabic pronunciation: [ˈdæʔʔæ], hejazi pronunciation: [dʊgːa]) is an egyptian and middle eastern condiment consisting of a mixture of herbs, nuts (usually hazelnut), and spices. it is typically used as a dip with bread or fresh vegetables for an hors d'œuvre. pre-made versions of duqqa can be bought in the spice markets of cairo, where they are sold in paper cones, with the simplest version being crushed mint, salt, and pepper. the packaged variety that is found in markets is composed of parched wheat flour mixed with cumin and caraway. in the hejaz region it has been part of the regional cuisine for decades.

Side, Snack, Appetizer

Ni'aimiya

Seasoning for stews

Side, Snack, Appetizer

Zaatar

Za'atar ( zah-tar; arabic: زَعْتَر, ipa: [ˈzaʕtar]) is a culinary herb or family of herbs. it is also the name of a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, often salt, as well as other spices. as a family of related middle eastern herbs, it contains plants from the genera origanum (oregano), calamintha (basil thyme), thymus (typically thymus vulgaris, i.e., thyme), and satureja (savory) plants. the name za'atar alone most properly applies to origanum syriacum, considered in biblical scholarship to be the ezov (hebrew: אזוב [eˈzov]) of the hebrew bible, often translated as "hyssop" but distinct from modern hyssopus officinalis. used in levantine cuisine, both the herb and spice mixture are popular throughout the mediterranean region of the middle east.

Side, Snack, Appetizer

Tahini sauce

Sauce made with tahni (sesame seed paste), a popular topping or condiment for meat, vegetables, falafel and many other dishes in middle eastern cuisine