42 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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Chicken galaba

Stir fried chicken and vegetables

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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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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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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.

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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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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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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.

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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.

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Harees

Harees, jareesh (arabic: هريس), boko boko, or harisa (armenian: հարիսա, romanized: harisa) is a dish of boiled, cracked, or coarsely-ground wheat, mixed with meat and seasoned. its consistency varies between a porridge and a gruel. harees is a popular dish known in arab states of the persian gulf, especially in the month of ramadan.

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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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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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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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Lahma mahshoosha

Spiced meat dish

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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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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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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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Mukhbaza

A three-part dish of oven baked fish, thin flatbread and dips such as sahawiq

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Sayadieh

Sayadieh (arabic: صيادية) is a seasoned fish and rice dish from syrian cuisine/lebanese cuisine, made with cumin and other spices. the spice mix is called baharat in arabic and its preparation varies from cook to cook but may include caraway, cinnamon, cumin and coriander. historically it was a fisherman's meal, found along the lebanese & syrian coast, but the dish can now be found throughout the middle east, where it is prepared at home for special occasions and meals with guests, and also served in restaurants. it can be made with a variety of fish, usually firm, white fish, such as haddock or cod. whole fish is used so the fish head and bones can be used to flavor the stock. the dish is garnished with slivered almonds and toasted pine nuts.

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Shafoot

Shafoot (arabic: شفوت) also known as shafuta, is a traditional and a very popular appetizer food in yemen. it is typically made of lahoh (a sourdough flatbread) or shredded bread, "haqeen" (traditional buttermilk) or yogurt, zhug and leek. shafoot is served cold as it is kept in the fridge after mixing its ingredients for some time so that the lahoh absorbs the liquid added into it. it is widely eaten in the north part of yemen, especially during the month of ramadan.

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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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Zurbiyaan

Mixed rice with saffron, lamb, chicken

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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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Fahsa

Fahsa (arabic: فحسة, romanized: fahsa) is a yemeni stew. it is made of lamb cutlets with lamb broth. spices and hilbah (a dip made with fenugreek) are added after cooking.

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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.

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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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Lentil soup

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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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Matfaiya

Tomato-based stew with kingfish and vegetables

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Ogda

Meat and vegetable stew, made with lamb, chicken, fish, carrots, potatoes, zucchini, tomato, serve with flatbread

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Saltah

Saltah (arabic: سلتة) is a traditional yemeni dish. in the ottoman empire saltah was used as a charitable food, and was made with left over food that was donated by the wealthy or the mosques. it is widely eaten in northern parts of the country. it is mainly served for lunch. the base is a brown meat stew called maraq, a dollop of fenugreek froth, and sahawiq (a mixture of chillies, tomatoes, garlic, and herbs ground into a salsa). rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. it is eaten traditionally with khubz mulawah, which is a yemeni flat bread, and it is used as a utensil to scoop up the dish. saltah is an old yemeni dish that some say is thousands of years old. it is said that its ingredients were only maraq and hulbah (fenugreek). it has been developing since then and is split into two dishes: saltah and fahsah.

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Shorbat adas

Lentil soup

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Shorwa

Chorba from arabic (شوربه) from the word chareb (شرب, drink) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

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Shurba

Chorba from arabic (شوربه) from the word chareb (شرب, drink) or shorba is a broad class of stews or rich soups found in national cuisines across the middle east, algeria, central europe, eastern europe, central asia, middle east, balkans and the indian subcontinent. it is often prepared with added ingredients but served alone as a broth or with bread.

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Tabeekh

Stewed vegetables

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Tharid

Tharid (arabic: ثريد, also known as trid, taghrib, tashreeb or thareed)(turkish: tirit) is a traditional arab and turkish dish made from pieces of bread in a vegetable or meat broth. it is typically consumed in especially the holy month of ramadan and is quite popular in arabia.

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Vegetable soup

Vegetable soup is a common soup prepared using vegetables and leaf vegetables as primary ingredients. it dates to ancient history, and is a mass-produced food product in contemporary times.