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Mujaddara is the Arabic word for "pockmarked"; the lentils among the rice resemble pockmarks. [2] [3] The first recorded recipe for mujaddara appears in Kitab al-Tabikh, a cookbook compiled in 1226 by al-Baghdadi in Iraq. [3] Containing rice, lentils, and meat, it was served this way during celebrations. [3]
Fahsa (Arabic: فحسة, romanized: Fahsa) is a Yemeni stew. It is made of lamb cutlets with lamb broth . [ 1 ] Spices and hilbah (a dip made with fenugreek ) [ 2 ] are added after cooking.
According to historic recipes known from Arabic cookbooks, grains were primarily used to make porridge and pasta type dishes in Arab cuisine until the 12th century. Two types of pasta were known: itriya , a short dry noodle of Greek origin similar to orzo , and rishta , a hand-cut fresh noodle of Persian origin.
Flatbreads have been present in the Fertile Crescent since prehistoric times. They have been cooked on hot surfaces such as stones, a metal sajj plate, taboon, or tandoor.In the medieval Arab world, with the development of the brick oven or furn, a wide variety of flatbreads baked together with stuffings or toppings emerged, including sfiha, and spread across the Ottoman Empire.
Ful medames (Arabic: فول مدمس, fūl midammis IPA: [fuːl meˈdammes]; other spellings include ful mudammas and foule mudammes, in Coptic: ⲫⲉⲗ phel or fel), or simply fūl, 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 vegetables, herbs, and spices. [3]
The platter spins, turntable-style. Maybe dips land in front of you first: hummus in two variations, one with a well of olive oil and mostly whole, entirely soft chickpeas and the other dolloped ...
A dish of booza topped with pistachios served at the Bakdash ice cream shop in Damascus. Booza (Arabic: بُوظَة, romanized: Būẓah, lit. 'ice cream') is a frozen dairy dessert originally from the Levant made with milk, cream, sugar, mastic and sahlab (orchid flour), giving it its distinguished stretchy and chewy texture—much like dondurma.
Varieties of Arabic salad: Arab salad, Fattoush, Palestinian salad, Tabbouleh and Raheb. In Arab cuisine salads are often served as a first course. A variety of salads are brought to the table on small plates, as in mezze.