Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. Mulukhiyah was a known dish in the Medieval Arab world. [30], In the later Middle Ages, a new technique was created, with thin batter being dripped onto the metal sheet from a perforated container, creating hair-like strings. Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. durum) that is roasted and rubbed to create its flavour. Pita bread is used to scoop it. [28][1], The 13th century anonymous Kitab al tabikh fi-l-Maghrib wa-l-Andalus (Book of Dishes from Maghreb and Al-Andalus) uses the word 'kunfa' to describe a crpe made with thin batter on an Indian pan or "mirror" (the tbaq), and says it is equivalent to ruqq. Variants are also found in Turkey, Greece, and the Balkans. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned Also described are large thin crpes resembling fabric, called ruqq, cooked on a round sheet of metal called a tbaq, layered with fruit, and drenched with sugar. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Nablus is still renowned for its kanafeh, which consists of mild white cheese and shredded wheat surface, which is covered by sugar syrup. [17][18] Its form in Arabic, , renders as knfa when transliterated. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. [39] A previous record attempt was made by rival Nablus in 2009, with a 75-meter tray, weighing 1,350 kilograms. Halva is popular in Iran and the Middle East. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. The pastry spread from the Arab lands to neighboring countries including Iran and Greece, and to Turkey where the string pastry itself is known as tel kadayf ("string crpes"), also used in related pastries such as dolma kadayif. It is sometimes served with a sauce of garlic or olive oil. These very thin threads are also known as "kadaif noodles" and are used to make the outer shell of the Greek dessert kataifi. [2][19][17][20] Early attestations are found in Egyptian stories in Alf layla wa-layla, the One Thousand and One Nights. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. Without meat, it was a medieval Arab dish commonly consumed by Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. The story is variously said to have happened in Fatimid Egypt, or in the Umayyad Caliphate in Syria. It also gives a recipe for Abbasid Qatyif (the crpes being called musahhada in Al-Andalus), which uses the same batter, but the kunfa is made thinner, "like a fine tissue". [29][1], Ibn al-Jazari gives an account of a 13th-century market inspector who rode through Damascus at night, ensuring the quality of kunfa, qat'if, and other foods associated with Ramadan, during the Mamluk period. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. One of the most well-known preparations of the dessert is knafeh Nabulsiyeh, which originated in the city of Nablus, and is the most representative Palestinian dessert. The name of the dish comes from the term "large tray" or "large dish". [38], The world's largest plate of the dessert was made in Antakya, Turkey, in 2017. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. Often the top layer of pastry is tinted with red food coloring (a modern shortcut, instead of baking it for long periods of time). Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. It is cooked in small copper plates, and then served very hot in syrup with clotted cream (kaymak) and topped with pistachios or walnuts. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. Containing rice, lentils, and meat, it was served this way during celebrations. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. It is made with chopped walnuts, cinnamon, ginger, powder of rose, sugar, rose water and olive oil.[36]. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Learn how and when to remove this template message, https://en.wikipedia.org/w/index.php?title=Fasolada&oldid=1056526985, Articles needing additional references from February 2013, All articles needing additional references, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 22 November 2021, at 09:01. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate In the Hatay region of Turkey, which was formerly part of Syria and has a large Arab population, the pastry is called knefe and the wiry shreds are called tel kadayf. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Mulukhiyah was a known dish in the Medieval Arab world. [41], Middle Eastern dessert made of filo pastry, "Definition and meaning of Kanafeh in Arabic in the dictionary of the meanings of the whole, the lexicon of the mediator, the contemporary Arabic language - Arabic Arabic dictionary - Page 1", "Kunafa, Qatayef: Ramadan's most favorite desserts", "The Ramadan Experience in Egypt - ASHARQ AL-AWSAT English Archive", "An Anonymous Andalusian Cookbook of the 13th Century", " - / ", "78-meter-long knefe dessert eaten in 20 minutes in Turkey's Hatay", "WEST BANK: Palestinian Knafeh enters Guinness World Records", "Search Results Guinness World Records", https://en.wikipedia.org/w/index.php?title=Knafeh&oldid=1126784025, Short description is different from Wikidata, Articles lacking reliable references from July 2018, Creative Commons Attribution-ShareAlike License 3.0, This page was last edited on 11 December 2022, at 06:19. Mulukhiyah was a known dish in the Medieval Arab world. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. In Turkish, the string pastry is known as tel kadayf, and the cheese-based dessert that uses it as knefe. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. The pastry is heated in butter, margarine, palm oil, or traditionally semneh and then spread with soft white cheese, such as Nabulsi cheese, and topped with more pastry. The earliest known history of this food in Western Asia comes from the 10th century in the Arabic cookbook Kitab al-Tabikh (English: The Book of Dishes) by Ibn Sayyar al-Warraq. [8][9][14] Knafeh Nabulsiyeh uses a white-brine cheese called Nabulsi. A mid-15th century Ottoman Turkish translation of Muhammad bin Hasan al-Baghdadi's Kitab al-Tabikh added several new contemporary recipes, including one for this kadayif, though it does not specify where it originated. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. In the Turkish cuisine, there is also yass kadayf and ekmek kadayf, none of which is made of wiry shreds. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Knafeh (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi, soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. For this particular Greek dessert, the filling is usually a blend of coarsely chopped nuts, such as walnuts and pistachios, mixed with honey and a light cream. The name of the dish comes from the term "large tray" or "large dish". This South Azerbaijani variant is prepared in Tabriz, Iran. The recipe on how to prepare it is mentioned in the 14th century Arabic book Kanz al-Fawa'id fi Tanwi' al-Mawa'id. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. It gives a number of dessert recipes for kunfa, where the crpes are served layered with fresh cheese, baked, and topped with honey and rose syrup; or cut up into shreds like rose leaves and cooked with honey, nuts, sugar, and rosewater. Halva is popular in Iran and the Middle East. A semi-soft cheese such as Urfa peyniri (cheese of Urfa) or Hatay peyniri (cheese of Hatay), made of raw milk, is used in the filling. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. Variants are also found in Turkey, Greece, and the Balkans. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned Recipes vary considerably, often including meat like bastrma and olive oil. info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. Containing rice, lentils, and meat, it was served this way during celebrations. [31] This became the basis for the modern kunafa/kanafeh. Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. [17] Another view is that it comes from a Semitic root with a meaning of "side" or "wing", from the Arabic kanafa, "to flank or enclose". The Arabic version is called fasoulia (Arabic: ) and is found in Egypt, Iraq, Israel, Jordan, Lebanon, Libya, Palestine, Saudi Arabia, Sudan, Syria, and Yemen. Name and origin. Turkish delight or lokum (Ottoman Turkish: ) is a family of confections based on a gel of starch and sugar.Premium varieties consist largely of chopped dates, pistachios, hazelnuts or walnuts bound by the gel; traditional varieties are often flavored with rosewater, mastic gum, bergamot orange, or lemon.The confection is often packaged and eaten in small cubes dusted Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. [21][22], According to etymologist Sevan Nianyan, the Turkish term tel kadayf ("string-pancake" or "string-crpe"), referring to the vermicelli-like pastry often used in kanafeh and other dishes, is based on the Arabic word qatayif (a pancake or crpe). In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. These vermicelli-like threads become very crispy when fried or baked, which is why the kataifi provides a nice crunch when you bite into it. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. Bulgur does not require cooking, although it can be included in cooked dishes; soaking in water is all that is needed. It is fried together with butter and fillings or toppings such as nuts, sweetened cheese, or clotted cream, and mixed with rosewater and sugar. It is sometimes served with a sauce of garlic or olive oil. Without meat, it was a medieval Arab dish commonly consumed by Name and origin. Pita bread is used to scoop it. Some sources state that it comes from the Coptic Egyptian word kenephiten, meaning a bread or cake. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Muhammara (Arabic: "reddened") or mhammara is a spicy dip made of walnuts, red bell peppers, pomegranate molasses, and breadcrumbs.It is associated with Aleppo, but can also be found in Turkey, especially in southeastern regions, where Arab dishes are more common in the local cuisine because of the Syrian cultural influence, as well as in Western Armenian cuisine. Rit xtayi is typically cooked in Ramadan in the world's biggest covered Bazaar of Tabriz. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. It is popular in the Middle East. Lima beans are sometimes used instead of white beans. Shish taouk or shish tawook (Arabic: ; Hebrew: ; Turkish: tavuk i) is a traditional marinated chicken shish kebab of Ottoman cuisine that later became part of Middle Eastern cuisine.It is widely eaten in the Middle East and Caucasus. Name and origin. A common story is that the dish was created, and prescribed by doctors, to satisfy the hunger of caliphs during Ramadan. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. Lahmacun is often wrapped around vegetables, including Sfiha or sfeeha (Arabic: , romanized: afa) is a dish consisting of flatbread cooked with a minced meat topping, often lamb flavored with onion, tomato, pine nuts, and spices. It is popular in the Middle East. The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables.It is sometimes called the "national food of the Greeks".. Fasolada is made by simmering beans with tomatoes and other vegetables such as carrots, onion, parsley, celery, and bay leaf. The origin of jalebi is unknown, however there is documented early history of a Middle Eastern variety known as zalabiyeh. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. [24] It is also reported to have been mentioned in writing as early as the tenth century, and to be of Fatimid origin. Its counterparts are Italian fagiolata, the Portuguese and Brazilian feijoada, Romanian fasole and Spanish fabada. Ibn Sayyar al-Warraq's tenth century Kitab al-Tabikh (Book of Dishes), a collection of Arabic and Persian recipes and food advice of the Abbasid caliphs, mentions neither the word kunfa, nor a description of the dish as it is known today. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. Baba ghanoush (UK: / b b n u /, US: /- n u ,- n u /; Arabic: , romanized: bb annj), also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. Variants are also found in Turkey, Greece, and the Balkans. Kibbeh nayyeh or raw kibbeh (Arabic: ) is a Levantine mezze.It consists of minced raw lamb mixed with fine bulgur and spices.. Kibbeh nayyeh is often served with mint leaves, olive oil, and green onions. In the 13th century Persia, a cookbook by Muhammad bin Hasan al-Baghdadi mentioned info) pronounced lahmajoun) or Lahmajo (Armenian: ) is a flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs including onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." The English language borrows the word from Levantine and Egyptian Arabic, and widely transliterates it as kanafeh, kenafeh, knafeh, kunafah, kunafeh, konafa, kunafa, and similar variations. A thick syrup of sugar, water, and a few drops of rose water or orange blossom water is poured on the pastry during the final minutes of cooking. Kanafeh Nabulsieh originated in the Palestinian city of Nablus,[8][33] hence the name Nabulsieh. Tzatziki (Greek: ), also known as tarator or cack (Turkish pronunciation: [dadk]), is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East.It is made of salted strained yogurt or diluted yogurt mixed with cucumbers, garlic, salt, olive oil, sometimes with vinegar or lemon juice, and herbs such as dill, mint, parsley and thyme. [34] In the Middle East, this variant of kanafeh is the most common. Containing rice, lentils, and meat, it was served this way during celebrations. [1] It is popular in the Middle East. Coarse bulgur is used to make pottages, while the medium and fine grains are used for breakfast cereals, salads such as ksr, pilavs, breads, and in dessert puddings such as kheer. [37], It originated in Gaza Strip, Palestine, and is made of soft bulgur, cinnamon, pecan nuts, and dairy fats. According to the Egyptian historian al-Maqrizi (d. 1442), mulukhiyah was the favorite dish of caliph Muawiyah ibn Abi Sufyan (r. 661680) the founder of the Umayyad Caliphate Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Maqluba or Maqlooba (Arabic: ) is a traditional Iraqi, Lebanese, Palestinian, Jordanian, and Syrian dish served throughout the Levant.It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name maqluba, which translates literally as "upside-down." Mansaf (Arabic: ) is a traditional Jordanian dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur.. It is sometimes called the "national food of the Greeks".[1]. Lahmacun is often wrapped around vegetables, including durum) that is roasted and rubbed to create its flavour. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. The name of the dish comes from the term "large tray" or "large dish". In one recipe, qatyif are stuffed with nuts, deep-fried, and topped with honey-sugar syrup, which is essentially unchanged in today's version. Fasolada (Greek: ) or fasoulada (Greek: ) is a Greek, Mediterranean, and Cypriot soup of dry white beans, olive oil, and vegetables. Some types of dolma are made with whole vegetables, fruit, offal or seafood, while others are made by wrapping grape, cabbage, or other leaves around the filling. Kebab (Arabic: , kabb, ; Turkish: kebap, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East.Many variants of the category are popular around the world, including the skewered shish kebab and the doner kebab with bread.. Kebabs consist of cut up or ground meat, sometimes with vegetables and various other accompaniments Pita bread is used to scoop it. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. It is a popular dish eaten throughout the Levant.It is considered the national dish of Jordan, and can also be found in Kuwait, Saudi Arabia and Syria. Dolma (Turkish for stuffed) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Knafeh[3] (Arabic: ) is a traditional Middle Eastern dessert made with spun pastry called kataifi,[4][5][6] soaked in a sweet, sugar-based syrup called attar, and typically layered with cheese, or with other ingredients such as clotted cream, pistachio or nuts, depending on the region. It is popular in the Middle East. [7][1][8][9][10][11] Variants are also found in Turkey, Greece, and the Balkans.[12]. [15][16] It is prepared in a large round shallow dish, the pastry is colored with orange food coloring, and sometimes topped with crushed pistachio nuts. Ful medames (Arabic: , fl mudammas IPA: [ful mudammas]; other spellings include ful mudammas and foule mudammes), or simply fl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper, and other vegetable, herb, and spice ingredients. It is sometimes served with a sauce of garlic or olive oil. [25][26][27] However, dishes mentioned in historical texts are not necessarily the same as the modern versions of kanafeh. Freekeh (sometimes spelled frikeh) or farik (Arabic: / ALA-LC: farkah; pronounced free-kah /fik/) is a cereal food made from green durum wheat (Triticum turgidum var. [40] Neither attempt was officially listed as breaking the record; according to the website of the Guinness World Records, there is no current record holder for the title. Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices. Kibbeh (/ k b i /, also kubba and other spellings; Arabic: , romanized: kibba; Turkish: ili kfte) is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine.. durum) that is roasted and rubbed to create its flavour. In khishnah kanafeh the cheese is rolled in the pastry. Crushed pistachios are sprinkled on top as a garnish. The name is used for a broad variety of recipes, generally a thick paste made from flour, butter, liquid oil, saffron, rosewater, milk, cocoa powder, and sweetened with sugar. Lahmacun is often wrapped around vegetables, including Without meat, it was a medieval Arab dish commonly consumed by The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. Halva (also halvah, halwa, and other spellings, Persian : ) is a type of confectionery originating from Persia and widely spread throughout the Middle East. [1], There are many types of kanafeh pastry:[32][bettersourceneeded]. 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