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Cuisine in different arab countries

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  • Cuisine in different arab countries

    Click on the links below for each country to reveal the recipes.

    EGYPT
    The Egyptian cuisine is influenced by the Lebanese, Syrian, Greek, Turkish and Italian cuisine. The Egyptian farmers have long grown a variety of vegetables and fruits, accordingly the Egyptian cuisine includes "Mezza" dishes, stuffed vegetables and pasta.
    The fertile land around the Nile river, along with the moderate weather allowed the farmers to grow, dates, figs, sugarcane, strawberries, watermelon, mangoes, pomegranates, oranges, grapes, artichokes, okra, radishes, cabbage, fava beans, and turnips.

    Popular Dishes (click on each of the hyperlinks for the recipe)

    Kushari which is a combination of lentils and pasta served with spicy sauce.

    Melokhia (or Mulukhiyya)
    ; is made with crushed leaves of the Melokhia (Jew's Mallow) plant cooked with chicken broth, crushed and fried coriander and garlic. Melokhia could also be served with meat or rabbit instead of chicken.
    The Melokhia is an herb in the larger family of the mint (called from the corchorus plant). It is a rather bitter herb with a natural thickening agent.
    Melokhia has been known as a popular food in Egypt since the time of the Pharaohs, and later spread to countries in the Levant. The Levantine style leaves the leaves whole.
    Fattah made with chicken, rice and creamy yogurt sauce.
    Fool Medammas made with fava beans, which are commonly eaten as a breakfast food in Egypt.

    And of course we must not forget the famous and delicious "Ta'mia" or "Falafel" the spicy patty made from dried beans, a great vegetarian dish. Makes a great sandwich too.
    IRAQ

    Iraq's cuisine is the most varied cuisine of all the Middle Eastern countries and is known for its sophistication.
    Iraqi's use a variety of vegetables such as; eggplant, okra, green beans, green peas, zucchini, chard, fava beans, wheat, barley, rice, and bulgur. For flavoring they use vinegar, tamarind, dried lime, dill, dates and pomegranates. They use a lot of lamb meat and fish.

    Popular Dishes (click on each of the hyperlinks for the recipe)


    Masgoof
    is made with fire grilled "shabbout" fish unique to the Tigris River, served with lemon slices.
    The Masgoof is a traditional Iraqi dish, it is an open cut fish grilled and spiced with salt, pepper and tamarind. While keeping the skin on, it is then brushed with olive oil.
    After marinating the fish, it is then placed on wooden sticks and then barbecued on a large flame. After the fish is well cooked and crispy, it is often sprinkled with the juice of a lemon, ready to be served.
    Traditional garnishes for Masgoof include chopped onions and tomatoes, as well as the clay-oven flatbreads common to Iraq and much of the Middle East.
    Like many other Iraqi dishes it is usually served with rice, along with salad and pickles.

    The "Dolmah" is made with stuffed grape leaves, peppers, eggplant, tomato, onion, zucchini, and cabbage leaves. These vegetables are stuffed with a mixture of minced lamb meat, rice, onions, and parsley.

    Iraqis are well known for many types of "Kibbeh" or "koubba", particularly the versions that come from Mosul, a northern city in Iraq, which are made with cracked wheat and minced meat. There is Kibbet Hamidh (lemony), Kibbet Seniyyeh, and Kibbeh Fried.
    Quzi (stuffed spring lamb), this is a traditional special occasion main dish in Iraq and Jordan, where a whole lamb is often prepared to serve large crowds. It is a beautiful presentation that will impress your guests.
    Jajeek; is a simple, refreshing, healthy and delicious appetizer made with cucumber, garlic and yogurt.

    Klaichah
    ; is one of Iraq's most famous date cookies, made with delicious Iraqi dates well known for their high quality and unmatchable taste.
    LEBANON

    Lebanon's climate which is different from one small area to the other, have shaped the culinary traditions in this small country. The coastal plains grow dates, bananas, citrus and sugarcane, while the lower mountains grow olives, grapes, figs and almonds. The higher mountains grow apricots, walnuts, peaches and cherries. The valleys grow wheat.

    Lebanese are famous in the Middle East with their "Mazzah" small dishes, which are served before the main dish. Lebanese use a lot of fresh fruits, vegetables and olive oil in their cuisine. Due to the harsh winters in the mountainous areas, villagers are used to preserving a lot of their food. They managed to pickle everything from cucumbers, cauliflower to grape leaves. They make fruit leathers of apricot, figs, peaches and apples and preserve cheeses and make syrups.

    Popular Dishes (click on each of the hyperlinks for the recipe)

    Kibbeh is the national dish and is eaten in a variety of ways, including raw "Kibbeh Nayeh" made with ground lamb and bulgur.

    Tabouleh; a salad of chopped parsley, tomatoes and bulgur is a typical side dish well known all around the Middle East and the world.
    Hummus Bi Tahina the famous dip made with chick peas and sesame seed paste (tahina). Everyone loves Hummus. It is the dip that can be served anytime you need a great appetizer, be it with pita bread, or as a vegetable dip. Hummus makes every dinner table more enjoyable because of the flavor that is loved by the young and old alike. It is easy and quick to make, and it is for all seasons.

    Don’t you all love the Baba Ghannouj? Check out the recipe.
    Ghrybe (ghorayebah), and Ma'mool, are tasty Lebanese cookies although well known all over the Middle East.
    MOROCCO

    Morocco's cuisine is varied depending on the location.

    Southern Morocco
    Since sugar cane and dates are abundant, the cuisine is famous for its sweets.
    Meat is marinated in mint, olive oil, lemon juice, and orange juice.

    Northern Morocco and Mountain Area

    The mountains are rich with nuts and fruits such are apples, figs, lemon, apricots and pomegranates. Hence, preserved lemons are used to flavor the dishes. In the North, cooks prefer coriander and garlic.

    Popular Dishes (click on each of the hyperlinks for the recipe)


    Harira is basically chicken soup thickened with flour and eggs and flavored with saffron and cinnamon, but the recipes varies for Harira from family to family. Shorabat Adas Wa Hummus; is another delicious soup.
    Couscous is Morocco's national dish, made with spiced turnips, squash, potatoes and chicken nestled on a bed of couscous (which is made of semolina flour, salt and water).

    Tajine
    (or Tagine); is lamb or chicken stew with sweet and sour flavouring such as honey and vinegar or fruits and nuts. Tajines are spiced with ginger and saffron. A tajine or tagine is the name of a type of North African dish (Algeria, Morocco, Libya and Tunisia) as well as the special pot in which they are cooked. The traditional tajine pot is formed entirely of heavy clay which is sometimes painted or glazed. It consists of two parts; a base unit which is flat and circular with low sides, and a large cone or dome-shaped cover that rests inside the base during cooking. The cover is so designed to promote the return of all condensate to the bottom. With the cover removed, the base can be taken to the table for serving.
    Tajine dishes are slow-cooked at low temperatures, resulting in extremely tender meat with aromatic vegetables and sauce.
    Bistilla (Pastilla); is a delicious pie made with flaky pastry filled with chopped meat, chicken or fish, parsley, ground almonds and seasoned with ginger, nutmeg, cinnamon, saffron and cardamom.
    Tea; mint tea and green tea with fresh peppermint are consumed in breakfast and after meals.
    PALESTINE

    The Palestinian cuisine is heavily influenced by centuries of contacts with millions of pilgrims, visitors, conquerors and settlers who brought with them their own cooking customs. Palestenian cooks are known for creating several different dishes from the same ingredients.

    Popular Dishes (click on each of the hyperlinks for the recipe)

    Mjaddara a side dish of brown lentils with rice and caramelized onions. A fully nutritious meal, Mjaddara is easy to make and very tasty.

    Kunafa
    is a dessert made with shredded pastry and cheese, prepared specifically for festive occasions.
    Msaqa'a, made with eggplants and tomatoes.

    Qatayef
    , this sweet is prepared only during the Muslim Holy month of Ramadan. You will find stands set up everywhere you go in Palestine with a hot plate where they pour the batter and in seconds you have round qatayef (pan- cakes) which are placed on top of each other and weighed according to the amount you want to buy. As soon as you reach home, you need to separate them and leave them to cool, otherwise they will stick to each other.
    Fattoush, a popular Palestinian salad prepared a lot during the fasting month, Ramadan. It is a fresh spring salad that combines many nutritious ingredients.

    Maklubit Betinjan (Maqluba)
    is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down". It is made with richly succulent braised lamb and sometimes tomatoes. When the casserole is inverted, the top is bright red from the tomatoes that cover golden eggplant.

    Musakhan
    is a common main dish that originated in the Jenin and Tulkarm area in the northern West Bank. It consists of a roasted chicken over taboon bread that has been topped with pieces of fried sweet onions, sumac, allspice and pine nuts.
    Mansaf is a traditional meal in the central West Bank and Naqab region in the southern West Bank, having its roots from the Bedouin population of Jordan. It is mostly cooked on occasions such as holidays, weddings, births a large gatherings, or to honour a guest.

    Mansaf is cooked as a lamb leg or large pieces of lamb on top of taboon bread that has usually been smothered with saffron rice. A type of thick and dried cheesecloth yogurt from goat's milk, called jameed, is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is also garnished with cooked pine nuts and almonds.
    SYRIA

    Syrian cuisine is characterized by details and precision. Vegetables used in salads are precisely cut. Flatbread in "Fattah Dajaj" – chicken with rice and yogurt – is cut in small precise pieces and fried. Garnishes are a mark of the Syrian cuisine.

    Popular Dishes (click on each of the hyperlinks for the recipe)

    Eggplant is widely used, in breakfast, lunch and dinner. Its preparation is an art, and is used in many different ways, as diced and cooked with eggs, marinated and tossed into salads "Fattoush Betinjan" deep fried in Maklubit Betinjan (Maqluba) is an upside-down rice and eggplant casserole, hence the name which is literally translated as "upside-down", made with braised lamb and tomatoes. When the casserole is inverted, the top is bright red from the tomatoes that cover golden eggplant. Upside-down eggplant casserole makes a nice presentation and it is easy to prepare. It also makes a great idea for leftovers.
    Arabic cuisine makes great use of eggplant; it is pickled, sautéed, stuffed, and cooked in a variety of sauces and salads and grilled for spreads in "Betinjan Muttabbal".
    Kibbeh, although well known in Lebanon and Iraq, is also prepared in many different ways in Syria. It is cooked in pomegranate flavored sauce or fried.

    Aleppo
    in the north, is well known in the Middle East as the haute cuisine of sweets and deserts, such as the "Halawet al Jibin" and "Maamuniya" a specialty of Aleppo, ma’amuniyya is an excellent and simple to prepare tasty dessert. Who hasn’t heard of the Baklawa? If you haven't click on the link on how to make some.
    THE GULF STATES

    The Gulf States have a similar cuisine due to the shared geography and history. Indian spices are widely used, due to the impact of the ancient traders who traveled from India carrying the spices through the Gulf States on their way to the Mediterranean states.

    Popular Dishes (click on each of the hyperlinks for the recipe)


    Seafood
    , is used daily in stews or fried. "Kan'ad" – king mackerel, "Hamour", "Zubaydi" – similar to trout but only exist in the Gulf, "Crab", "Lobster" and "Shrimp" are also widely used. Rubyian and rice is one example.
    Makboos Samak is a delicious and rich platter made with fish, lentil, and variety of herbs and spices.
    Harees, soaked, dried and crushed wheat kernels (jereesh) cooked with chunks of meat, chopped onions and tomatoes.
    Custard with cardamom rose water; a traditional custard in The United Arab Emirates, a holiday favourite.
    TUNISIA

    Tunisia has the spiciest food among the North African countries. The cuisine here is known as the “food of the sun” or the “sun cuisine”.

    Popular Dishes (click on each of the hyperlinks for the recipe)
    Classical Tunisian Cuisine Ingredients

    Harisa
    ; is a condiment made from crushed hot peppers, garlic, olive oil, caraway seeds ,coriander seeds and salt. It is used almost daily. It is the most important condiment used in Algerian, Libyan and Tunisian cooking.
    Harisa comes from the Arabic word for "to break into pieces," which is done by pounding hot chilies in a mortar.
    Maraqat al-Safarjal (Quince and Lamb soup); this sweet recipe can be made with prunes or dried apricots instead of the quince. Dried rose petals are traditionally used as a flavoring. This particular combination of lamb and fruit appears to be derived from the Persian cuisine via the Ottoman Turks. Although the Greeks know a similar dish called arni me kithouma.
    Brik (Breek); a snack, it is somewhat like a turnover, but different. Like a soufflé, it must be served immediately. A Tunisian brik always has an egg in it, but it can have other goodies such as tuna, potatoes, capers and parsley. The casing is a cross between phyllo dough and a spring roll sheet. A brik is deep fried, olive oil is best, then drained on a paper towel.
    Apricot, oranges, almonds, prunes and cherries are favoured fruits in Tunisia.
    Wheat, fava beans, and chickpeas are also other favourates.
    A wide variety of seafood is used year around, including shrimp, tuna, sardines, red mullet and octopus.
    Lamb and couscous are always found on the Tunisian table.
    YEMEN

    Yemen has a diverse geography in its lands.
    A very common spice used in Yemen is "Hawajat", which a mixture of turmeric, black pepper, cumin, coriander and cardamom. It is added to almost all kinds of dishes. Yemen's cuisine is low in fat.

    Popular Dishes (click on each of the hyperlinks for the recipe)

    Batata Yakhni, a typical Yemeni meal that includes rice, and broiled chicken, potatoes, tomatoes and cabbage cooked into a stew.

    Z'hug
    is a condiment made with ground green chilies mixed with parsley, cilantro, garlic, cardamom, cumin and olive oil.

    Hilbah
    , consists of but not limited to cooked vegetables (tomatoes, potatoes, beans) stirred together with a stew. The stew is added to the mix of vegetables for about five minutes and finally al-Hilbah (fenugreek) is added with black pepper and salt.
    Sayadiah, a golden fish and rice dish, with fragrant spices such as cardamom, cinnamon, cloves and coriander.
    Basboosa, a popular desert made with semolina, eggs and yogurt.
    Coffee, Yemen is famous for its Mocha coffee. Mocha is named after the port from which the best Yemeni coffee beans are shipped. Coffee houses are plenty in Yemen. Many restaurants have upper lounges for people to drink coffee or tea and share their stories.
    Mohalabia, is a delicate pudding made with ground rice and milk.
    Saltah, this dish is served at lunch. It is very delicious and tasty. It stimulates the appetite. Saltah is considered to be one of the main dishes for majority of Sana’a people.
    أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

  • #2
    Re: Cuisine in different arab countries

    wow jazakhallah khair sis! so many varieties i think i will go crazy trying to chose 1. no wait I WILL HAVE ALL OV THEM HAHAHAHAAHAHA! lol do not worry i hav not gone mad, inshallah som day i shall prepare them!

    Comment


    • #3
      Re: Cuisine in different arab countries

      wich is ure favourite sis hayat? :)

      Comment


      • #4
        Re: Cuisine in different arab countries

        Originally posted by Yokel View Post
        wow jazakhallah khair sis! so many varieties i think i will go crazy trying to chose 1. no wait I WILL HAVE ALL OV THEM HAHAHAHAAHAHA! lol do not worry i hav not gone mad, inshallah som day i shall prepare them!
        Insha'Allah! I just ate a quick made soup, i mean a 10min soup because these recipes got me truly madly deeply hungryyy :hidban: so now they do not mean more than a awesome picture I hope nobody see the thread during fasting hours :p I can look more as here are 3 hours more to eat if i want or need to hamdulillah wshukran :inlove:
        أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

        Comment


        • #5
          Re: Cuisine in different arab countries

          Originally posted by Yokel View Post
          wich is ure favourite sis hayat? :)
          Well i like kibbeh/koubbah, fattoush(salad), couscous, mousakhan and maqluba(rice) :inlove::inlove::inlove: and mostly from them i think i choose fattoush(salad) and couscous :up: but which you like mostly???
          أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

          Comment


          • #6
            Re: Cuisine in different arab countries

            Originally posted by .: hayat :. View Post
            Insha'Allah! I just ate a quick made soup, i mean a 10min soup because these recipes got me truly madly deeply hungryyy :hidban: so now they do not mean more than a awesome picture I hope nobody see the thread during fasting hours :p I can look more as here are 3 hours more to eat if i want or need to hamdulillah wshukran :inlove:
            lol i m also hungry now after looking at these piks! i will hav to pretend i m eating the meals tho because i dont think i can make them right now soooooo tired! n its going to b worse later wen im working during the day. if i visit this thread lol

            Comment


            • #7
              Re: Cuisine in different arab countries

              Originally posted by Yokel View Post
              lol i m also hungry now after looking at these piks! i will hav to pretend i m eating the meals tho because i dont think i can make them right now soooooo tired! n its going to b worse later wen im working during the day. if i visit this thread lol
              I still have some soup :up::D
              أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

              Comment


              • #8
                Re: Cuisine in different arab countries

                Originally posted by .: hayat :. View Post
                Well i like kibbeh/koubbah, fattoush(salad), couscous, mousakhan and maqluba(rice) :inlove::inlove::inlove: and mostly from them i think i choose fattoush(salad) and couscous :up: but which you like mostly???
                mansaf looks tasty! nice colors mashallah!

                Comment


                • #9
                  Re: Cuisine in different arab countries

                  Originally posted by .: hayat :. View Post
                  I still have some soup :up::D
                  lol just pour it inside a letter n then post it to me. i will eat the letter

                  Comment


                  • #10
                    Re: Cuisine in different arab countries

                    Originally posted by Yokel View Post
                    lol just pour it inside a letter n then post it to me. i will eat the letter
                    :rotfl:i just thought at letters received with ... antrax ... just take care when you receive letters and you think to eat them :p :embar::bangbang:
                    أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

                    Comment


                    • #11
                      Re: Cuisine in different arab countries

                      Originally posted by .: hayat :. View Post
                      :rotfl:i just thought at letters received with ... antrax ... just take care when you receive letters and you think to eat them :p :embar::bangbang:
                      lol no thanx i dont want to b sik! i hav plenty ov goats to look after! :p :up:

                      Comment


                      • #12
                        Re: Cuisine in different arab countries

                        wich recipes u hav tried from this thread?

                        Comment


                        • #13
                          Re: Cuisine in different arab countries

                          Originally posted by Yokel View Post
                          wich recipes u hav tried from this thread?
                          Well, i made couscous and falafel few times :up: also salad and rice but not these ones exactly (fattoush and maqluba...)
                          أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

                          Comment


                          • #14
                            Re: Cuisine in different arab countries

                            salam alaikum!
                            nice thread! shukran.... :hidban:
                            wa salam
                            "what can my enemies do to me: my garden and my paradise are in my brest, whereever i go they are with me. if my enemies kill me, i become a martyr and if they banish me from my country, i go abroad as a tourist, and by imprisoning me, try me, they allow me to have solitude" - Imam Ibn Taymiyah :salams

                            Comment


                            • #15
                              Re: Cuisine in different arab countries

                              Originally posted by rukayya View Post
                              salam alaikum!
                              nice thread! shukran.... :hidban:
                              wa salam
                              Waleykum Salaam wShukran wAfwan :)
                              أشهد أن لا إله إلاَّ الله و أشهد أن محمد رسول الله

                              Comment

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