Arab Cuisine

[Chae]

Mmmmhh amazing. Arabic/Middle Eastern culinary art is a treasure. Share recipes and pictures here. Videos are preferred.


I once made a semolina cake with rose water for dessert. It's called basbousa or hareesa depending on the country of origin. This recipe is the version from Yemen:



Delicious

Kanefeh, a cheese pastry — origins are in Palestine.



Falafel recipe, of course:



Stay tuned... cause I be getting cravings

[Chae]

Tabbouleh — Lebanon! It tastes so fresh, I don't know any other salad that compares. This version uses pomegranate which is a great addition.



Chicken Majboos — Oman. Ah. Fantastic.



Kibbeh - Syria.

[Chae]

Morocco. My favorite cuisine.

Mint tea



Msemmen, pancakes



Chicken tagine ahhh...

[Spermatozoa]

Here are some characteristics of Middle Eastern cooking that I found online. They are probably useful to bear in mind if you want to recreate recipes, or invent your own cuisine that incorporates elements from this style.

https://www.souschef.co.uk/bureau-of-taste/introduction-to-middle-eastern-cuisine/

The Middle East’s cuisine is, perhaps the largest unifying factor in an otherwise disparate part of the world. Far more than just ‘the land of milk and honey’, the region is rich in oils, spices, fruits and flowers.

Nicknamed the granary of the Roman Empire, flours, pulses and grains have been embedded into Middle Eastern cuisine for centuries. They are still the backbone of most dishes: couscous, bulgur wheat, freekeh, rice, semolina, fava beans and flat bread. Chickpeas for hummus and falafel and sesame seeds for oil, tahini and halva.

Spices are important in colouring and flavouring dishes. Sumac, za’atar and baharat are rubbed into meat before cooking. Cumin and coriander are used in lamb koftas, and tagines are infused with saffron. Main courses mix sweet and savoury – lamb with prunes, chicken with orange and couscous with sultanas. Desserts are sticky and sweet from atar syrup, flower water and nuts, and are often enjoyed with black coffee or herbal tea.

[Exodus]

Madroob, another Yemeni dessert.

[WinnieW]

Tabbouleh

Yummy!

Another L (Death Note) moment for me.
...enjoying half of a big Milka chocolate bar (Oreo style) right now...

[Chae]

I don't prefer garlic but maybe someone else does:

A Saudi recipe, Kabsa rice (not a quick recipe):



Batata Harra from Lebanon, garlic potatoes:



Toum, also Lebanon - garlic sauce