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    RecipesManiac.com   >   National + Regional Cookbooks   >   Middle Eastern   >   Arab

       
     

    How to Cook dishes from the Arab world


    Arabia 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.

      Bathenjan makli

    • 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.

      Sfiha

    • Shawarma - Thinly cut slivers of meat (chicken, goat or lamb). It is eaten in pita bread, usually with hummus, tomato and cucumber.


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    Scheherazade's Feasts: Foods of the Medieval Arab World

    By Habeeb Salloum & Leila Salloum Elias

    University of Pennsylvania Press
    Released: March 15th, 2019
    Paperback (232 pages)

    Scheherazade s Feasts: Foods of the Medieval Arab World
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    Scheherazade's Feasts: Foods of the Medieval Arab World
    • Manufacturer: University of Pennsylvania Press
    • Brand: University of Pennsylvania Press
    • ISBN: 0812224493
    • EAN: 9780812224498
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    • Paperback
    • Format: Download: Adobe Reader
    • Edition: Reprint
    • Number of Pages: 232
    • Authors: Habeeb Salloum, Muna Salloum, Leila Salloum Elias
    • Publication Date: March 15th, 2019
    • Release Date: March 15th, 2019
    Physical Description:
    • Size: 8.7 Inches by 7.9 Inches by 0.8 Inches
    • Weight: 1.1 Pounds
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    The Arab Table: Recipes and Culinary Traditions

    By May Bsisu

    William Morrow & Company
    Released: September 6th, 2005
    Hardcover (384 pages)

    The Arab Table: Recipes and Culinary Traditions
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    • Manufacturer: William Morrow Cookbooks
    • Brand: William Morrow & Company
    • PartNumber: illustrations
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    • Edition: First Edition
    • Number of Pages: 384
    • Author: May Bsisu
    • Publication Date: September 6th, 2005
    • Release Date: September 6th, 2005
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    • Size: 10.0 Inches by 8.0 Inches by 1.21 Inches
    • Weight: 3.0 Pounds
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    Arab Cooking on Saskatchewan Homesteads: Recipes And Recollection (Trade Books based in Scholarship)

    By Habeeb Habeeb

    University of Regina Press
    Released: September 8th, 2005
    Paperback (316 pages)

    Arab Cooking on Saskatchewan Homesteads: Recipes And Recollection (Trade Books based in Scholarship)
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    Arab Cooking on Saskatchewan Homesteads: Recipes And Recollection (Trade Books based in Scholarship)
    • Manufacturer: University of Regina Press
    • Brand: University of Regina Press
    • ISBN: 0889771820
    • EAN: 9780889771826
    Details:
    • Paperback
    • Edition: Spi
    • Number of Pages: 316
    • Author: Habeeb Habeeb
    • Publication Date: September 8th, 2005
    • Release Date: September 8th, 2005
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    • Size: 8.0 Inches by 10.0 Inches by 1.0 Inches
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    Arab Cooking: Egypt, Maghreb, Turkey, Jordan, Lebanon

    By Casa Editrice (Editor) Bonechi

    Brand: PC Publishing
    Released: April 1st, 2001
    Paperback (128 pages)

    Arab Cooking: Egypt, Maghreb, Turkey, Jordan, Lebanon
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    • Manufacturer: Bonechi
    • Brand: Brand: PC Publishing
    • ISBN: 8847604834
    • EAN: 9788847604834
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    • Number of Pages: 128
    • Author: Casa Editrice (Editor) Bonechi
    • Publication Date: April 1st, 2001
    • Release Date: April 1st, 2001
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    • Size: 10.5 Inches by 8.0 Inches by 0.5 Inches
    • Weight: 1.25 Pounds
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    The Arab-Israeli Cookbook - recipes: The Recipes

    By Robin Soans

    Aurora Metro Books
    Released: January 26th, 2006
    Paperback (96 pages)

    The Arab-Israeli Cookbook - recipes: The Recipes
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    • Manufacturer: Aurora Metro Books
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    • ISBN: 0951587757
    • EAN: 9780951587751
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    • Edition: Illustrated
    • Number of Pages: 96
    • Author: Robin Soans
    • Publication Date: January 26th, 2006
    • Release Date: January 26th, 2006
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    • Weight: 0.23809924296 Pounds
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    The Arabesque Table: Contemporary Recipes from the Arab World

    By Reem Kassis

    Phaidon Press
    Released: April 7th, 2021
    Hardcover (256 pages)

    The Arabesque Table: Contemporary Recipes from the Arab World
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    • Manufacturer: Phaidon Press
    • Brand: Phaidon Press
    • ISBN: 1838662510
    • EAN: 9781838662516
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    • Number of Pages: 256
    • Author: Reem Kassis
    • Publication Date: April 7th, 2021
    • Release Date: April 7th, 2021
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    • Size: 10.1 Inches by 7.7 Inches by 1.2 Inches
    • Weight: 2.65 Pounds
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    The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist

    By Ramzi Choueiry

    SKYHORSE
    Released: July 19th, 2016
    Paperback (176 pages)

    The Arabian Cookbook: Traditional Arab Cuisine with a Modern Twist
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    • ISBN: 1510706445
    • EAN: 9781510706446
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    • Edition: Bilingual
    • Number of Pages: 176
    • Author: Ramzi Choueiry
    • Publication Date: July 19th, 2016
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    • Size: 10.75 Inches by 9.0 Inches by 0.5 Inches
    • Weight: 1.984160358 Pounds
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