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How to Cook dishes from the Arab world
The Arab world is a vast region of Southwest Asia and North
Africa that stretches from the Arabian Sea in the East, to
the Atlantic Ocean in the West, and from the Mediterranean Sea
to the Horn of Africa. It encompasses the whole of the Arabian
peninsula,
Iraq,
Syria,
Jordan,
Lebanon,
Palestine,
the whole of North Africa,
Mauritania,
Sudan,
Djibouti,
and
Somalia.
Of course, not everybody in this area is an Arab, or defines
themselves as ethnically Arab, and likewise many Arabs live
outside of this area, but nevertheless many people find the
Arab world to be a useful term to describe this region.
In terms of cuisine, it should be noted that different
countries and regions within the Arab world, do have their
own particular ingredients and dishes, and there are distinct
differences between (for example)
Egyptian cuisine,
Lebanese cuisine, and
Moroccan cuisine.
Some popular Arab recipes and dishes include:
- Bathenjan makli - This is a dish from
Lebanese cuisine. It is made
from fried eggplant with
tahini sauce, lettuce, parsley and tomatoes. Sumac, bell peppers,
lemon, and garlic are also often added.
The dish is usually eaten with bread.
- Falafel - Balls or patties made from fava beans or chickpeas, and fried.
- Ful medames - This very filling dish is considered one
of Egyptian cuisine's
signature dishes. Its principal ingredient is fava beans
which are mashed and slow cooked.
The dish also contains
onion, parsley, garlic, lemon and olive oil.
Ful medames is usually as a breakfast, which is particularly
useful during the Ramadan period, when participating Muslims
do not eat or drink between dawn and sunset).
- Mansaf - This is the national dish of Jordan.
It is made from lamb which is cooked in a yoghurt-like product
can jameed. The dish is served on a large platter, at the bottom
of which is a layer of flatbread (markook), then rice, then the meat,
then a garnish of almonds and pine nuts, and finally a sauce poured
on top.
- Masgouf - A traditional dish from Iraq.
A fish is cut open and spiced with pepper, salt and tamarind.
The skin is brushed with olive oil, and then slowly cooked
until the fish becomes crispy. Before serving, the masgouf
is sprinkled with lemon, and it is eaten garnished with chopped
onions and tomatoes, as well as with flatbread, rice, salad,
and pickles.
- Mrouzia - This is one of
Moroccan cuisine's
most famous dishes. It is prepared in a
tajine (a special heavy clay pot),
and is made from
lamb with raisins and almonds.
- Musakhan - This is a Palestinian dish made of roasted
chicken with onions. It is flavored with allspice, fried pine nuts,
saffron and sumac, and is eaten on top of taboon bread (flatbread).
- Sfiha - Meat pies, originally from Syria,
although they have since become popular throughout the region.
The pies made from ground mutton and have no top dough.
- Shawarma - Thinly cut slivers of meat (chicken, goat or lamb).
It is eaten in pita bread, usually with
hummus, tomato and cucumber.
On this page, you will find a selection of Arab cookbooks.
Related pages on this web site:
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By May Bsisu
William Morrow Cookbooks
Released: 2005-09-06
Hardcover (384 pages)
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It is one of the world's oldest and most intriguing cuisines, yet few have explored the diverse dishes and enchanting flavors of Arab cookery beyond hummus and tabouleh. In 188 recipes, The Arab Table introduces home cooks to the fresh foods, exquisite tastes, and generous spirit of the Arab table. May S. Bsisu, who has lived and cooked in Jordan, Lebanon, Kuwait, England, and now the United States, takes you along a reassuringly down-to-earth and warmly personal path through exciting culinary territory. The Arab Table focuses intimately on the foods of Arab countries such as Lebanon and Saudi Arabia, Egypt and Syria. The book offers a bountiful range of appealing dishes: cold and hot mezza, or little dishes; vibrant salads and fresh vegetable preparations; savory soups, stews, and hearty casseroles; baked and grilled meats, poultry, and fish; cooling drinks; and ambrosial desserts. There are recipes for familiar dishes including Falafel, Chicken and Lamb Kebabs, and Baklava, as well as a diverse selection of lesser known delights greatly enjoyed around the world, such as Eggplant Pomegranate Salad, Zucchini with Bread and Mint, Grilled Halloumi Cheese Triangles, and Arab Flatbread. Celebration dishes, the cornerstone of Arab cuisine, include Moroccan and Lebanese Couscous, Baked Lamb with Rice and Chickpeas, and Baked Sea Bass with Rice and Caramelized Onions. No Arab cookbook would be complete without an ample selection of soups and stews, the customary way to break the fast at the end of each day during Ramadan. The Arab table is also well known for its sweets: Semolina Pistachio Layer Cake, Milk Pudding, and, of course, date-, nut-, and cream-filled pastries perfumed with rose and orange-blossom water are just a sampling of the desserts included here. Along with these treasured recipes collected from May's extended family, friends, neighbors, and her own discoveries, The Arab Table is also a resource for learning about the traditions and customs associated with this time-honored cuisine. Throughout, essays on Arab holidays, from Eid Al Adha, the feast celebrating the end of the pilgrimage to Mecca, to Ramadan and Mubarakeh, the celebration for the birth of a baby, are explained and menus are provided for each. May enlightens readers as to customary greetings (How do you say Happy Ramadan?), gifts (What do you bring to an Arab home during Ramadan?), and wishes (How do you acknowledge the birth of a baby?) that are traditionally extended during these special occasions. Now you can bring the abundance and flavors of The Arab Table to your table. |
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By Salah Jamal
Souvenir Press
Paperback (210 pages)
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Linking a culture's food to its history and politics, this collection of recipes offers rare insight into real Middle Eastern cuisine and family life. This distinctly different guide to Arab cooking provides authentic recipes for salads, meats, and desserts accompanied by thoughtful tales of Arab culture, etiquette, and history. As the author recollects his childhood in Nablus, adventures in Maghreb, tales of Bedouin women, and various religious customs, he reveals the ancient traditions tied to the food at a Middle Eastern dinner table. The simple and inexpensive recipes include falafel, hummus, couscous, rice, oven-cooked meats, and traditional salads, soups, and sweets. An appetizing mix of food and history, this cookbook explores the knowledge, technical skills, religious teachings, climate, and lifestyle necessary to fully savor the tastes of a true Middle Eastern meal.
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By Miriam A. Hashimi
Garnet Education
Hardcover (200 pages)
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Around 200 traditional recipes are presented in this book - a feast of dishes for picnics, barbecues and dinner parties. Many are based on vegetables, pulses and fish, so form the basis of a nutritious, healthy diet. |
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By Gary Paul Nabhan
University of Arizona Press
Paperback (160 pages)
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The landscapes, cultures, and cuisines of deserts in the Middle East and North America have commonalities that have seldom been explored by scientists—and have hardly been celebrated by society at large. Sonoran Desert ecologist Gary Nabhan grew up around Arab grandparents, aunts, uncles, and cousins in a family that has been emigrating to the United States and Mexico from Lebanon for more than a century, and he himself frequently travels to the deserts of the Middle East. In an era when some Arabs and Americans have markedly distanced themselves from one another, Nabhan has been prompted to explore their common ground, historically, ecologically, linguistically, and gastronomically. Arab/American is not merely an exploration of his own multicultural roots but also a revelation of the deep cultural linkages between the inhabitants of two of the world’s great desert regions. Here, in beautifully crafted essays, Nabhan explores how these seemingly disparate cultures are bound to each other in ways we would never imagine. With an extraordinary ear for language and a truly adventurous palate, Nabhan uncovers surprising convergences between the landscape ecology, ethnogeography, agriculture, and cuisines of the Middle East and the binational Desert Southwest. There are the words and expressions that have moved slowly westward from Syria to Spain and to the New World to become incorporated—faintly but recognizably—into the language of the people of the U.S.–Mexico borderlands. And there are the flavors—piquant mixtures of herbs and spices—that have crept silently across the globe and into our kitchens without our knowing where they came from or how they got here. And there is much, much more. We also learn of others whose work historically spanned these deserts, from Hadji Ali (“Hi Jolly”), the first Moslem Arab to bring camels to America, to Robert Forbes, an Arizonan who explored the desert oases of the Sahara. These men crossed not only oceans but political and cultural barriers as well. We are, we recognize, builders of walls and borders, but with all the talk of “homeland” today, Nabhan reminds us that, quite often, borders are simply lines drawn in the sand. |
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By David Scott
Rider & Co
Paperback (160 pages)
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By Aida Karaoglan
Caravan Books
Hardcover (160 pages)
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PC Publishing
Paperback (128 pages)
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This book offers an introduction to the popular dishes of Egypt, Maghreb, Turkey, Jordan, and Lebanon. It provides a culinary journey through the countries of the South East Mediterranean. With its emphasis on lamb and chicken, yogurt, mint and thyme, grains, lentils, chick peas, and nuts - to name but a few - Arab cuisine is wholesome, healthy, and above all tasty. This series is designed as an introduction to the most famous tastes and flavours of a wide range of tradition cuisines. Each title has: a wealth of national and regional recipes; abundant full-colour photographs; and simple instructions for carrying out each step of the recipes. |
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