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Saudi Arabian Cuisine
Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) encompasses the cuisines and foods of Saudi Arabia. In spite of the existence of many common dishes, Saudi Arabian dishes vary between regions as the culture itself varies. Traditional cuisine Foods and dishes Some of the common food items in Saudi Arabian cuisine include wheat, rice, lamb, chicken, yogurt, potatoes, seafood and dates. Some additional foods and dishes include: * Hininy * Madfoon * Mandi * Jalamah * Ka'ak * Kabsa * Khmer * Markook * Aseedah * Mutabbaq * Sambusak * Saleeg * Dates mohalla * Mabshoor * Manthoo * Roz bukhari * Kanafeh * Muhallebi * Basbousa * Umm Ali Beverages Traditional coffeehouses (maqha) used to be ubiquitous, but are now being displaced by food-hall-style cafes. According to the Saudi Arabian Cultural Mission, "serving Gahwah (Coffee) in Saudi Arabia is a sign of hospitality and generosity". Traditionally, the coffee beans were r ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kabsa
), ''makbūs/machbūs'' ( ar, مكبوس/مچبوس) , country = Saudi Arabia , region = Arabian Peninsula , creator = , course = Meal , served = , main_ingredient = Rice (usually long-grain, almost always basmati), chicken, vegetables, and a mixture of spices (cardamom, saffron, cinnamon, black lime, bay leaves and nutmeg) , variations = , calories = 265 , serving_size = 200 g , other = Kabsa ( ar, كبسة ''kabsah'') is an Arab mixed rice dish, served on a communal platter, that originates from Saudi Arabia It is commonly regarded as a national dish in all the countries of the Arabian Peninsula (Saudi Arabia, Kuwait, Bahrain, Qatar, the United Arab Emirates, Oman, and Yemen). It can also be found in regions such as southern Iran, the Negev desert in Israel, and the Malabar Coast of India. The dish is also popularly known as ''makbūs/machbūs'' ( Gulf pron.: ). The dish is made with rice ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Khmer (food)
Khmer is the traditional dish of Bareg, native to Yemen Yemen (; ar, ٱلْيَمَن, al-Yaman), officially the Republic of Yemen,, ) is a country in Western Asia. It is situated on the southern end of the Arabian Peninsula, and borders Saudi Arabia to the Saudi Arabia–Yemen border, north and .... Preparation Khmer is prepared from a dough of Red Fife wheat, self-raising flour, warm water, yeast and a pinch of salt. The mixture is beaten by hand until soft and creamy, then left out to ferment. Khmer is traditionally baked on a metallic circular stove called a daawo. Lacking that, it can also be baked in an ordinary pan. Saudi Arabian cuisine Yemeni cuisine References {{arab-cuisine-stub ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Om Ali
Om Ali, Omali, Umm Ali, or Oumm Ali ( arz, أم على), meaning "Mother of Ali", is a traditional Egyptian dessert, and is a national dessert of Egypt. There are numerous variations with different composition. The dish, which is traced back to the early years of Egypt's Mamluk era, is named after the wife of the Sultan of Egypt who asked her cooks to come up with the most delicious dessert that they could create. The chosen recipe was distributed throughout the country, and became a national dish of Egypt. History The Egyptian dessert is said to have originated as a celebration of the death of Shajar al-Durr, who had been married to Egypt's final Sultan from the Ayyubid dynasty, As-Salih, and subsequently to the first of Egypt's Mamluk Sultans, Izz al-Din Aybak. Shajar al-Durr plotted the murder of Aybak, after which she became ruler of Egypt. Ultimately, she was herself killed in retribution, whereafter Aybak's first wife, who was known as Om Ali, asked to have a dessert p ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Basbousa
Basbousa () is a sweet, syrup-soaked semolina cake that originated in Egypt. The semolina batter is baked in a sheet pan, then sweetened with orange flower water, rose water or simple syrup, and typically cut into diamond (lozenge) shapes or squares. The dish has also spread within most areas of the former Ottoman Empire, and is generally featured in Middle Eastern cuisines, Greek cuisine, Azerbaijani cuisine, Ethiopian cuisine, and many others. Names It is found in the cuisines of the Middle East, the Balkans and the North Africa under a variety of names. *Arabic: هريسة ''harīsa'' (meaning mashed or crushed), نمورة ''nammoura'', بسبوسة ''basbūsah'' * * *Greek: ραβανί (''ravani''), ρεβανί (''revani''), σάμαλι (''samali'') * * * Macedonian and * * * Basbousa is the most common name for this dessert in the Middle East but it may be named differently depending on the region; It is often called "hareesa" in the Levant. Note that "harissa" in No ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Muhallebi
Muhallebi is a milk pudding commonly made with rice, sugar, milk and either rice flour, starch or semolina, popular as a dessert in the Middle East. While the dessert is called Muhallebi in Greece, Turkey and Iraq, the Egyptian variant is called Mahalabia, the levantine variant is called Mahalabiyeh. History Legend has it that ''muhallebi'' ( ar, مهلبية) was introduced into Arab cuisine in the late seventh century by a Persian cook from what was then Sassanid Persia (224–651), who served it to an Arab general by the name of Al-Muhallab ibn Abi Sufra. He liked it so much, he named it after himself. The earliest recipes, dating to the 10th century, featured three versions: milk thickened with ground rice, milk with rice grains and chicken, and an egg custard without rice. The earliest recipe for ''muhallabiyya'' is attributed to Ibn Sayyar al-Warraq of Baghdad. Two 13th-century Arab cookbooks, one by al-Baghdadi and another from Andalusia, have a spiced pudding variation ma ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Kanafeh
Knafeh ( ar, كنافة) 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. It is popular in the Middle East. Variants are also found in Turkey, Greece, and the Balkans. In Arabic, the name may refer to the string pastry itself, or to the entire dessert dish. In Turkish, the string pastry is known as , and the cheese-based dessert that uses it as . In the Balkans, the shredded dough is similarly known as , and in Greece as , and is the basis of various dishes rolled or layered with it, including dessert pastries with nuts and sweet syrups. 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. uses a white-brine cheese called Nabulsi. It is prepared in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pilaf
Pilaf ( US spelling) or pilau ( UK spelling) is a rice dish, or in some regions, a wheat dish, whose recipe usually involves cooking in stock or broth, adding spices, and other ingredients such as vegetables or meat, and employing some technique for achieving cooked grains that do not adhere to each other. At the time of the Abbasid Caliphate, such methods of cooking rice at first spread through a vast territory from South Asia to Spain, and eventually to a wider world. The Spanish ''paella'', and the South Asian ''pilau'' or ''pulao'', and ''biryani'', evolved from such dishes. Pilaf and similar dishes are common to Balkan, Caribbean, South Caucasian, Central Asian, East African, Eastern European, Latin American, Middle Eastern, and South Asian cuisines. It is a staple food and a popular dish in Afghanistan, Albania, Armenia, Azerbaijan, Bangladesh, Bulgaria, China (notably in Xinjiang), Cyprus, Georgia, Greece (notably in Crete), India, Iraq (notably in Kurdistan), Iran ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Manti (dumpling)
Manti is a type of dumpling popular in most cuisines of the Caucasian cuisine, South Caucasus, Balkan cuisine, Balkans, Central Asian cuisine, Central Asia, and Afghan cuisine, Afghanistan. Manti is also popular among Chinese Islamic cuisine, Chinese Muslims, and it is consumed throughout Soviet cuisine, post-Soviet countries, where the dish spread from the Central Asian republics.More Than Just Another Dumpling , The School of Russian and Asian Studies, retrieved 25 January 2014 The dumplings typically consist of a spiced meat mixture, usually Lamb and mutton, lamb or ground beef, wrapped in a thin dough sheet which is then boiled or steamed. The size and shape of manti vary significantly depending on geographic location. Manti resemble the Chinese cuisine, Chinese jiaozi and baozi, Korean cuisine, Korean mandu (fo ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Tharid
Tharid ( ar, ثريد, also known as ''trid'', ''taghrib'', ''tashreeb'' or ''thareed'') is a bread soup from Arab cuisine found in many Arab countries. Like other bread soups, it a simple meal of broth and bread in this instance crumbled flatbread moistened with broth or stew. Historically, the flatbread used was probably stale and unleavened. As an Arab national dish it is considered strongly evocative of Arab identity during the lifetime of the Islamic prophet Muhammad. According to a widespread legend, this unremarkable and humble dish was the prophet's favorite food. It is especially consumed in the holy month of Ramadan. Origin The dish belongs to Arabian cultures. The dish is notable in that it was mentioned in a number of hadith attributed to the Islamic prophet Muhammad, in which he said that tharid was the best among all dishes, and that it was superior to other dishes in the way that Aishah was superior to other women. Spread Tharid is not only widespread in the Arab ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Jallab
Jallab ( ar, جلاب / ALA-LC: ''jallāb'') is a type of fruit syrup popular in the Middle East made from carob, dates, grape molasses and rose water. Jallab is very popular in Palestine, Syria, Jordan, Lebanon and Egypt. It is made mainly of grape molasses, grenadine syrup, and rose water, then smoked with Arabic incense. It is usually sold with crushed ice and floating pine nuts and raisins. See also * Levantine cuisine * List of grape dishes * List of smoked foods * Grape syrup Grape syrup is a condiment made with concentrated grape juice. It is thick and sweet because of its high ratio of sugar to water. Grape syrup is made by boiling grapes, removing their skins, squeezing them through a sieve to extract the juice, ... References External links * Levantine cuisine Levantine drinks Grape dishes Iraqi cuisine Jordanian cuisine Lebanese cuisine Non-alcoholic drinks Palestinian cuisine Syrian cuisine Smoked food Sugar substitutes {{Levantine-cuisi ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Saleeg
Saleeg ( ar, سليق ) is a white-rice dish, cooked with broth (chicken or other meat) and milk. It originates in Hejaz region in the west of Saudi Arabia, where it is commonly regarded as a national dish of the region. The dish is very popular in the city of Taif. Saleeg originated in the Hijaz region but is now popular all over the Arab world. Some people say that it tastes like the Italian risotto. It is usually eaten during traditional celebrations such as Shabana. A traditional large plate called '' tabasi'' is regularly used for serving Saleeg, and the roasted meat is usually on top of the rice. Saleeg is generally accompanied by a Daggus salad, a spicy tomato sauce, and decorated with ghee. Etymology The name comes from the word ''Saleeg'' (Arabic: سليق), literally meaning to boil, since alluding to the technique used in the cooking where the ingredients are all boiled. History Ibrahim Alyamani is the oldest Saudi chef that introduced Saleeg to the people. He in ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Samosa
A samosa () or singara is a fried Indian pastry with a savory filling, including ingredients such as spiced potatoes, onions, and peas. It may take different forms, including triangular, cone, or half-moon shapes, depending on the region. Samosas are often accompanied by chutney, and have origins in medieval times or earlier. Samosas are a popular entrée, appetizer, or snack in the cuisines of South Asia, the Middle East, Central Asia, East Africa and their South Asian diasporas. The English word ''samosa'' derives from Hindi word '' ( hi, समोसा), traceable to the Middle Persian word ()Lovely triangles '''', 23 August 2008. 'triangular pas ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
