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Main » 2011 » April » 10 » Food from Arab World
11:07 PM
Food from Arab World

 Most cities are recently seeing an increase in restaurants serving Arabic food. Arabic food, it seems, is only just becoming familiar to the Western world, particularly in the United States. However, there are a few Arabic foods that most people have already tried or at least heard about.


Some Popular Arabic Dishes


Egyptian Food

Ful and Falafel: can be cooked several ways: in ful midamess, the whole beans are boiled, with vegetables if desired, and then mashed with onions, tomatoes, and spices. This mixture is often served with an egg for breakfast, without the egg for other meals . A similar sauce, cooked down into a paste and stuffed into aysh baladi (Bread), is the filling for the sandwiches sold on the street. Alternatively, ful beans are soaked, minced, mixed with spices, formed into patties (called ta'miyya in Cairo and falafel in Alexandria), and deep-fried. These patties, garnished with tomatoes, lettuce, and tahina sauce, are stuffed into aysh and sold on the street.

Koshari: Lentils, Rice, spaghetti and Marconi with Tomato Sauce and garlic sauce and chili. It considered being a fast food in the Middle East, especially in Egypt. It is easy and inexpensive to make.


Lebanese Food

Hummus: a dip made of garbanzo beans, sesame seed paste, lemon garlic and sometimes olive oil, is already sold at most major deli and grocery stores.

Shawirma: is a sandwich of rotisserie lamb or beef wrapped in pita bread.

Baklawa: it is the most preferred Arab pastry. It is made from walnuts or pistachios, cinnamon, and orange blossom wrapped in a thin pastry shell and soaked in syrup.


Saudi Arabia Food

Kabsa: the Arabic recipe contains rice with beef or lamb and lemon wrapped in grapevine leaves and cooked.


Morocco, Algeria, Turkey, Tunisia and Libya

Couscous or kuskus is a dish consisting of spherical granules made by rolling and shaping moistened semolina wheat and then coating them with finely ground wheat flour. The finished granules are about one millimeter in diameter before cooking. Traditional couscous requires considerable preparation time and is usually steamed.


By Nouran Radwan


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