TAFATHALO
"Tafathalo" means "Do me the honour". It is an
invitation to come to the table.
Sharing a meal with others is an old honoured tradition in the Arabic
World and an expression of hospitality.
The Arabic cuisine is mainly a combination of Mediterranean, Middle
Eastern, and Indian food. It has been affected by the mingling of Arab
and non-Arabs over the centuries. European cultures such as the Spanish,
Italian, French and Greek also had impact on the Arab cooking. Turkish
cuisine had impact on the entire Arab world, Persian and Indian cuisine
had impact on the eastern side of the Arabic countries.
INGREDIENTS
The Arabic cuisine contains a combination of a rich diversity of Mediterranean,
Middle Eastern, and Indian food.
You will find the following items most of the time;
- Cinnamon, Curry powder, Fish (in coastal areas), Garlic, Lamb (or
veal), Mild to hot sauces, Mint, Onion, Rice, Saffron, Sesame, Yogurt,
Spices (similar to the Indian cuisine) due to heavy trading between
the two
regions. Tea, Thyme (or oregano), Turmeric, Variety of fruits (primarily
citrus), Variety of vegetables such as cucumbers, eggplants, lettuce,
tomato, green pepper, green beans, zucchini and parsley.
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CULTURE OF THE ARABIC CUISINE
The essential concept in the Arabic cuisine is hospitality.
Formal dinners and celebrations normally include large quantities
of lamb (or veal), chicken, rice, stewed vegetables with tomato sauce
and dishes seasoned with a variety of herbs and spices. Several other
side dishes and salads are included.
Tea is inescapable and is the favourite hot drink and
is constantly consumed. Coffee would be included as well.
The Middle Eastern diet consists of many ingredients not normally
used in the American kitchen, such as lentil soups, fava beans, olive
and sesame seed oils, olives, feta cheese, and dates.
Some of the Arabic dishes need a lot of preparation time, such as
the stuffed grape leaves, stuffed zucchini, green peppers or cabbage.
Muslim
Arabs do not consume pork meat or alcohol. Although, the Arabic
market in many Arabic countries, such as Iraq, Lebanon, Egypt and Syria,
sell pork meat and a variety of liquors and alcohol because the Christian
Arabs consume these products.
The word "halal" means "allowed", is a way of
describing the meat product which has been ritually slaughtered, similarly
to the Jewish "kosher" tradition.
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COMMON ELEMENTS OF ARABIC COOKERY
BREAD
Bread is highly regarded in the Arab world. If anybody notices a scrap
of bread on the street, they would pick it up and put on the side
where no one can step on it accidentally.
Bread is an essential ingredient on the table in the
Arabic cuisine. It is used on the side, in salads, or in certain dishes
such as the "fatteh"
DAIRY
Yogurt made from sheep, cow or goat's milk is used in many ways;
- Diluted with water as a refreshing drink.
- Drained and thickened as a condiment.

MEAT
Lamb is used in most of the Arabic countries, although some countries
use veal more than lamb. The most prized dish an Arabic house can serve
to their guests is baby lamb stuffed with spiced rice. The Bedouins
use sheep and camel meat too.
FRUITS
Fresh and dried fruits and nuts are widely used. Example of the fruits
and nuts used are; pomegranates, lemons, dates, apples, figs, oranges,
apricots, mango, almonds and pistachios.
GRAINS
Rice is a staple in all the Arabic countries. It is cooked in countless
ways. It served alongside meat, fish, and stewed vegetables.
Wheat is another staple and is used as whole grain, cracked or as
flour for bread and a variety of pastries. Bulgur is another favorite
grain in some Arabic countries and is used in breakfast in North African
countries and cooked similarly to rice in Iraq.
OIL
Olive oil is the most common for cooking and dressing. It is produced
in Lebanon, Syria, Palestine and parts of North Africa.
Sesame oil is also used in some countries where olive oil is scarce.
SALADS
Salads are always available whether at lunch or dinner. They are made
with a variety of fresh vegetables and simple fresh dressing of lemon
(or lime) juice, salt (and pepper) and olive oil.
SPICES
Spices are the essence of the Arabic
cuisine. The most common spices used include but not limited to; cinnamon,
allspice, anise seeds,
nutmeg, sumac, cardamom, cloves, cumin, caraway, black pepper, saffron,
and turmeric. The Arabs have been long known in history for their
spice trade with other countries.
VEGETABLES
Vegetables are used raw and cooked. A wide variety of vegetables is
used. The favorites are eggplant, zucchini, cauliflower, okra, green
beans and spinach.
A variety of fresh and dried beans and legumes is also used such as
peas and lentils.
MAZZA (or MEZZAH)
Mazza are side dishes or appetizers that are made of assortment of
little tidbits in small plates. They accompany the main dish.
They typically include salads, grains, pulses and vegetables.
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FOOD FOR EVERY SPECIAL OCCASSION
In the Middle East, food has a special place in social interactions,
especially in observing of religious traditions.
Major holidays for Muslims and Christians are marked with special
food customs and special dishes.
The major Muslim holidays are the Eid that marks the end of the fasting
month of Ramadan, the Eid that marks the pilgrimage season to Mecca
and the feast of the Hijri New Year.
The major Christian feasts are the Christmas, Easter and the Lenten
season that precedes it.
Social functions such as birth of a child, marriage or death bring
people together to share their experiences.
THE SPIRIT OF THE ARAB TABLE

The essential ingredient in every Arab meal and every Arab country
is the hospitality and generosity (karam).
Customs of the Arab Table:
- Entertain warmly and joyously.
- Hospitality is a must, whether a person is a dear friend or merely
an acquaintance, whether invited or just dropped by.
- If invited to an Arab home for dinner, no gift is expected but chocolate
or flowers are appreciated, and you are expected to return the invitation
and entertain the hosts at your home.
- If you are the host, remember to say "tafathalo", which
means "do me the honour", when you want to invite the guests
to come to the table.
- Normally the host will invite the guests to try each dish and encourage
them to take a couple of things from each plate to enjoy the different
flavors.
- If you are the guest, do not feel that you have to fill your plate
just because your host is insisting that you try every dish.
- After the meal, the guest says "daymah" or "amer",
which means "May the blessings stay with your home".
FOOD INTRODUCED TO THE WEST BY ARABS
Apricots, Artichoke, Bananas, Buckwheat, Cherries, Coffee, Dates,
Eggplants, Figs, Ginger, Grapefruit, Lemons, Limes, Oranges, Pomegranates,
Quinces, Rice, Scallions, Spinach, Strawberries, Sugar, Sugarcane.
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TERMINOLOGY OF ARABIC COOKING WORDS
BABA GHANNOUJ
BAAMIEH
BANADOURA (Tamatah/Tamatem)
BAQDOUNIS (Ma’adanosse)
BAQLAWA
BATINJAAN
BAYDH
BOREK
BURGHUL
DAJAAJ
HALEEB
HAREESI
HUMMUS
KA'K
KATAIF
KIHYAAR
KNAAFEH (Kunafah)
KIBBEH
KIZBARA
KOUSA
KUFTA
LABAN
LABNEH
LAHM
LOUBIEH
MA'AMOUL
MAHSHI
MALFOUF (Lahannah)
MA'E WARD
MEZA
MUJADDARAH
MURABBA
MISTIKAH
QARNABEET
QOUZI (Quzi)
SAMBOUSIK
SAMMAK
SAMNEH
SHARAB
SHOURABA
SMEED
SILQ
TAHEENI
TEEN
YAKHNIE
ZA'TAR
ZAYT
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eggplant puree with sesame butter
okra
tomatoes
parsley
layered sweet pastry
eggplant
eggs
fillo pastry normally filled
with
ground meat
cracked wheat
chicken
milk
wheat porridge
chick peas
type of cookies
stuffed pancakes - dessert
cucumbers
cheese pastry
ground meat and burghul mixture – main dish
coriander
marrow squash
ground meat patties
cultured milk; yoghurt
cream cheese made from laban
meat
green beans
cookies made with semolina
any stuffed vegetables
cabbage
rose water
hors d’oeuvres
lentil, rice and pasta mixture
jam
gum arabic
cauliflower
stuffed baby lamb
hot pastry filled with meat and nuts
sumac
clarified butter shortening
syrup
soup
semolina
Swiss chard
sesame butter
figs
stew
thyme or oregano
oil
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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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.
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