List of Middle Eastern dishes
Appearance
This is a list of dishes found in Middle Eastern cuisine, a generalized term collectively referring to the cuisines of the Middle East. The Middle East is home to numerous different cultural and ethnic groups. This diversity is also reflected in the many local culinary traditions in choice of ingredients, style of preparation, and cooking techniques.
Middle Eastern dishes
Name | Image | Country/region | Description |
---|---|---|---|
Asida | North Africa and Middle East | A lump of cooked wheat flour dough, sometimes with butter or honey added[1] | |
Baba ghanoush | Levant | Mashed eggplant with virgin olive oil and various seasonings | |
Baklava | Middle East | A layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. | |
Bichak | Morocco | A stuffed tricornered appetizer. | |
Dolma | Middle East | A family of stuffed dishes from Ottoman cuisine that can be served warm or cold. | |
Duqqa | Egypt | A dip of herbs and spices. | |
Falafel | Middle East | deep-fried balls or patty-shaped fritters made from ground chickpeas, broad beans, or both. | |
Fesikh | Egypt | Fermented, salted mullet. | |
Freekeh | Levant | A cereal food made from green wheat that goes through a roasting process in its production. It is an Arab dish that is especially popular in Levantine, Arabian Peninsula, Palestinian and Egyptian cuisine, but also in North African and other neighboring cuisines.[1][2] | |
Ful medames | Egypt | Mashed fava beans with olive oil, chopped parsley, onion, garlic, and lemon juice. | |
Hawawshi | Egypt | A traditional Egyptian food very similar to the Middle eastern pizza-like Lahmacun. It is meat minced and spiced with onions and pepper, parsley and sometimes hot peppers and chilies, placed between two circular layers of dough, then baked in the oven. | |
Hummus | Middle East | A Middle Eastern dip, spread or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice and garlic. | |
Kashk bademjan | Iran | A staple Iranian dish of kashk and eggplant either, with garnishes of caramelized onions, roasted nuts, herbs and spices. | |
Kebab | Middle East | A wide variety of grilled or barbecued meat dishes often skewered (Shish Kebabs) originating in the Middle East and later on adopted in Turkey, Azerbaijan, Southern Europe, South Asia and Asia Minor, now found worldwide. | |
Kibbeh | Levant | Kibbeh (also kubba or Köfte) is the basis of family of Middle Eastern dishes, and involves a filling of spiced ground meat and onions surrounded by a grain-based outer shell that is fried or baked. | |
Kibbeh nayyeh | Levant | A Levantine mezze that consists of minced raw lamb mixed with fine bulgur and spices. | |
Kushari | Egypt | Made from rice, lentils, chickpeas and macaroni covered with tomato sauce and fried onions. | |
Mulukhiyah | Egypt | The leaves of the Corchorus species are used as a vegetable in Middle Eastern, East African, North African, and South Asian cuisine. Mulukhiyyah 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. | |
Qatayef | Egypt | An Arab dessert commonly served during the month of Ramadan, a sort of sweet dumpling filled with cream or nuts. It is usually prepared using Akkawi cheese as a filling.[3][4] | |
Shawarma | Levant | A dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. | |
Shish taouk | Levant | Marinated cubes of chicken are skewered and grilled. | |
Tabbouleh | Levant | A Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur (soaked, not cooked), and seasoned with olive oil, lemon juice, salt and sweet pepper. | |
Toum | Levant | A garlic sauce as prepared in Lebanon, the Levant, and Egypt similar to the European aioli. It contains garlic, salt, olive oil or vegetable oil, and lemon juice crushed using a wooden mortar and pestle.[5] There is a variation popular in many villages, such as Zgharta, where mint is added, called "Zeit and Toum".[6] |
See also
References
- ^ a b Clifford A. Wright. "Did You Know: Food History - Famous Everyday Dishes from the Medieval Arab World". cliffordawright.com. Archived from the original on 4 July 2015. Retrieved 3 July 2015.
- ^ Anissa Helou, "Freekeh", in Alan Davidson (editor), The Oxford Companion to Food
- ^ Sadat, Jehan; Sādāt, Jīhān (February 2002). A Woman of Egypt. ISBN 9780743237086. Retrieved 3 July 2015.
- ^ Abu-Zahra, Nadia (1999). The Pure and Powerful. ISBN 9780863722691. Retrieved July 3, 2015.
- ^ "Toum". Allrecipes.com. Retrieved July 3, 2015.
- ^ Fayed, Saad. "Toum Lebanese Dipping Sauce - Recipe". About.com Food. Retrieved July 3, 2015.