"meal addition or side dish. Sandwiches usually using markook or khubz, such as Shawarma and Falafel are also common bread meals. Shawarma can be served as a sandwich or meal with shaved meat and bread. Shawarma can be chicken or beef, and is adorned with a variety of garnishes. These can include pickles, hummus, or a garlic yogurt mix. Falafel, fried chickpeas, parsley and onion are fried into small patties and are adorned with similar toppings as shawarma. ""Mahshi"" (pl. mahshi) dishes are composed of rice stuffed vegetables such as, eggplants, baby pumpkins, potatoes, carrots and marrows as well as"
"by adding water in very low heat for several hours, etc. They are the primary ingredient in falafel. However, the most popular way of preparing them in Egypt is by taking the mashed, cooked beans and adding oil, salt and cumin to them. The dish, known as ""ful medames"", is traditionally eaten with bread (generally at breakfast) and is considered the Egyptian national dish. Broad beans (Amharic: ""baqella"") are one of the most popular legumes in Ethiopia. They are tightly coupled with every aspect of Ethiopian life. They are mainly used as an alternative to peas to prepare a flour"
"as well as the sweetened ""Nabulsi"" cheese used to fill it. Baqlawa, a pastry introduced at the time of the Ottoman Sultan Suleiman the Magnificent, is also an integral part of Palestinian cuisine. Chick-pea based falafel, which substituted for the fava beans used in the original Egyptian recipe, and added Indian peppers, introduced after the Mongol invasions opened new trade routes, are a favorite staple in Mediterranean cuisine. Entrées that are eaten throughout the Palestinian Territories include ""waraq al-'inib,"" boiled grape leaves wrapped around cooked rice and ground lamb. ""Mahashi"" is an assortment of stuffed vegetables such as zucchinis, potatoes,"
"has been very expensive for most Egyptians throughout history, so a great number of vegetarian dishes have been developed. Some consider kushari (a mixture of rice, lentils, and macaroni) to be the national dish. Fried onions can be also added to kushari. In addition, ful medames (mashed fava beans) is one of the most popular dishes. Fava bean is also used in making falafel (also known as ""ta‘miya""), which may have originated in Egypt and spread to other parts of the Middle East. Garlic fried with coriander is added to molokhiya, a popular green soup made from finely chopped jute"
"made by pounding raw meat and burghul together with seasoning and served with dips of lemon juice and chili sauce. Vegetables and pulses are the predominant staple of the great majority of the people in the Middle East. They are boiled, stewed, grilled, stuffed, and cooked with meat and with rice. Among the green leaf vegetables, many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onions and garlic, as well as carrots, turnips, and beets are equally common. Squash, tomato, eggplants, and okra are distinctive elements in the cookery of the region. (Use"
"with other vegetables, cooked to be served and consumed as part of a meal. In Syria and Lebanon, the young leaves are used to make a special kind of egg omelette (along with onions and flour) called "". Many egg, fish, and other dishes employ fresh or dried fennel leaves. Florence fennel is a key ingredient in some Italian and German salads, often tossed with chicory and avocado, or it can be braised and served as a warm side dish. It may be blanched or marinated, or cooked in risotto. Fennel seeds are the primary flavor component in Italian sausage."
"in Jordan and nearby countries continues to be prepared using the traditional method of ""straining set yogurt in cloth bags"". Traditional foods of the Eastern Mediterranean region include falafel, fuul, halawa, hummus, kanafeh, labaneh, medammis and tahini. among others. The most popular traditional foods in the region are those prepared from legumes, specifically, falafel, fuul, hummus and medammis. Traditional food Traditional foods are foods and dishes that are passed through generations or which have been consumed many generations. Traditional foods and dishes are traditional in nature, and may have a historic precedent in a national dish, regional cuisine or local"
"falafel is kosher and gluten-free. The menu also includes tabbouleh, homemade French fries to be dipped in saffron aioli, salad with lemon-mint dressing, smoothies, and hot toasted pita brushed with olive oil and a mixture of sesame, salt, and the herb ""za'atar"" (grown on a mountain near Jerusalem). The chef is Einat Admony, from Bnei Brak, near Tel Aviv, who co-owns it with her husband Stefan Nafziger. The restaurant is small. Its decor was described by ""Zagats"" as ""almost 'literally a hole-in-the-wall'"". In 2012, ""Time Out"" described Taïm's falafel as ""wildly popular."" In 2013, ""Zagat's"" gave Taïm a food rating"
"in the world, olive oil is the main cooking oil in Jordan. Herbs, garlic, spices, onion, tomato sauce and lemon are typical flavours found in Jordanian food. The recipes to the meals of the cuisines of Jordan can vary from extremely spicy to mild. The most common and popular of the appetizers is hummus, which is a puree of chick peas blended with tahini, lemon, and garlic. Ful Medames is another well-known appetizer. A worker's meal, today it has made its way to the tables of the upper class. A successful mezze must of course have koubba maqliya, labaneh, baba"
"Filfel chuma Filfel chuma (), also spelled pilpelshuma (lit: ""pepper garlic""), is the typical hot sauce of Libyan Jewish cuisine. It comes from the Libyan cuisine, where it is known as maseer ( or ""mseyer""). It is also known by other names like filfil mukhalal () and filfil makbos (). It is made from powdered sweet and hot peppermints and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added. It serves as a condiment and as an ingredient in dishes such as salads, meat, fish, legumes and rice, and egg dishes such"
"protein, complex carbohydrates, and fiber. Key nutrients are calcium, iron, magnesium, phosphorus, potassium, zinc, copper, manganese, vitamin C, thiamine, pantothenic acid, vitamin B, and folate. Phytochemicals include beta-carotene. Falafel is high in soluble fiber, which has been shown to be effective in lowering blood cholesterol. Chickpeas are low in fat and contain no cholesterol, but a considerable amount of fat is absorbed during the frying process. Falafel can be baked to reduce the high fat content associated with frying. The current record, 74.75 kg (164.4 lb), was set on 28 July 2012 in Amman, Jordan by the Landmark hotel. Using"
"Mfarakeh Mfarakeh (, also spelled ""mofarakah"" or ""mufaraqah"" also known as Batata Wa Bayd () is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish. This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea. Mfarakeh is traditionally served as part of a mezze in the Arab world, especially in Levant (Jordan, Lebanon, Palestine, Syria). The word ""mfarakeh"" () is derived from the Arabic verb, , meaning ""the rubbed"". The root is also used to describe the"
"but have not lost their shape. Whisked eggs are then poured over the potatoes and gently stirred until all the egg is cooked; garnishes like coriander leaves are spread about just before serving. Mfarakeh Mfarakeh (, also spelled ""mofarakah"" or ""mufaraqah"" also known as Batata Wa Bayd () is an Arab dish made of potato, egg, ghee, cumin powder, salt and pepper, in addition chopped coriander leaf for garnish. This dish is very simple to make for breakfast, lunch or dinner. It is eaten with Arabic bread (Pita) and Arabic tea. Mfarakeh is traditionally served as part of a mezze"
"depending on the overall cooking time for the dish. Usually the vegetable mixture is onions, carrots, and celery (either common ""pascal celery"" or celeriac), with the traditional ratio being 2:1:1, two parts onion, one part carrot, and one part celery. Mirepoix is the flavour base for a wide variety of Western dishes: stocks, soups, stews and sauces. Similar flavour bases include the Italian ""soffritto"", the Spanish ""sofrito"", ""refogado/sufrito"" (braised onions, garlic and tomato) from Portuguese-speaking nations, the German ""suppengrün"" (leeks, carrots and celeriac), the Polish ""włoszczyzna"" (leeks, carrots, celery root and parsley root), the US Cajun / Creole holy trinity"
"Ful medames Ful medames (, ' ; other spellings include ""ful mudammas"" and "" foule mudammes""), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. Ful medames is also a common part of the cuisines of many Arab, Middle Eastern and African cultures, including in Djibouti, Lebanon, Iraq, Syria, Libya, Palestine, Jordan, Israel, Ethiopia, Sudan, Yemen, Somalia and Saudi"
"herbs, spices, and the freshness of ingredients. In Palestine and Jordan, the population has a cooking style of their own, involved in roasting various meats, baking flat breads, and cooking thick yogurt-like pastes from goat's milk. Musakhan is a common main dish, famous in northern Jordan, the city of Jerusalem, and northern West Bank. The main component is taboon bread, which is topped with pieces of cooked sweet onions, sumac, saffron, and allspice. For large dinners, it can be topped by one or two roasted chickens on a single large taboon bread. The primary cheese of the Palestinian mezze is"
"served in a pita, with pickles, tahina, hummus, cut vegetable salad and often, ""harif"", a hot sauce, the type used depending on the origin of the falafel maker. Variations include green falafel, which include parsley and coriander, red falafel made with ""filfel chuma"", yellow falafel made with turmeric, and falafel coated with sesame seeds. ""Shawarma"", (from ""çevirme"", meaning ""rotating"" in Turkish) is usually made in Israel with turkey, with lamb fat added. The shawarma meat is sliced and marinated and then roasted on a huge rotating skewer. The cooked meat is shaved off and stuffed into a pita, plainly with"
"mint, then dressed with olive oil or vinegar before serving. Ful medames Ful medames (, ' ; other spellings include ""ful mudammas"" and "" foule mudammes""), or simply fūl, is a dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetable, herb and spice ingredients. It is notably a staple food in Egypt, especially in the northern cities of Cairo and Gizah. Ful medames is also a common part of the cuisines of many Arab, Middle Eastern and African cultures, including in Djibouti, Lebanon, Iraq, Syria,"
"is also served in some restaurants during the week. The basic ingredients are meat and beans or rice simmered overnight on a hotplate or ""blech"", or placed in a slow oven. Ashkenazi ""cholent"" usually contains meat, potatoes, barley and beans, and sometimes kishke, and seasonings such as pepper and paprika. Sephardi ""hamin"" contains chicken or meat, rice, beans, garlic, sweet or regular potatoes, seasonings such as turmeric and cinnamon, and whole eggs in the shell known as ""haminados"". Moroccan Jews prepare variations known as ""dafina"" or ""skhina"" (or ""s′hina"") with meat, onion, marrow bones, potatoes, chickpeas, wheat berries, eggs and"
"was laid for modern Middle Eastern food when rice, poultry and various fruits were incorporated into the local diets. Figs, dates and nuts were brought by merchants to conquered lands, and spices were brought back from the Orient. The area was also influenced by dumplings from Mongol invaders; turmeric, cumin, garlic and other spices from India; cloves, peppercorns and allspice from the Spice Islands; okra from Africa; and tomatoes from the New World, via the Moors of Spain. Religion has also influenced the cuisine; neither Jews nor Muslims eat pork, making lamb the primary meat. Since the Qur'an forbids alcohol"
"of the region, second only to cereals. Fava beans are eaten both green and dried. Dried, they are boiled into one of the most popular Egyptian foods: ful medames, a domestic and street food, eaten for breakfast or any other meal, mashed and dressed in oil, lemon, and chili. Similar dishes are found in all other parts of the region. The famous Falafel, now popular in Europe and America, was originally made from dried fava, crushed and formed into a rissole with herbs and spices, then fried. It is also made from chickpeas or a mixture of the two. Green"
"or dried fruits. Butter and clarified butter (also known as smen) are, traditionally, the preferred medium of cooking. Olive oil is prevalent in the Mediterranean coastal areas. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products. Most regions in the Middle East use spices. Typically, a stew will include a small amount of cinnamon, nutmeg, cloves, cumin, and coriander. Black pepper is common, and chili peppers are used occasionally, especially as a separate sauce or as a pickle."
"Jalfrezi Jalfrezi (also jhal frezi, zalfrezi, zalfraizi, jaffrazi, and many other alternative spellings) is a curry dish originating in the Indian subcontinent and popular throughout the region and beyond. It consists of a main ingredient such as meat, fish, paneer or vegetables, stir-fried and served in a thick spicy sauce that includes green chilli peppers. Common further ingredients include bell peppers, onions and tomatoes. Jalfrezi recipes appeared in cookbooks of the British India as a way of using up leftovers by frying them with chilli and onion. This English language usage derived from the colloquial Bengali word ""jhālpharezī"": in Bengali,"
"Parsley and mint are commonly used both in cooking and in salads. Thyme and thyme blends (za'atar) are common in Syria, Lebanon, Jordan and Israel, and a mixture of dried thyme and sumac (crushed sour berries) is a common breakfast item with oil and bread. Sumac is also sprinkled over grilled meat. Garlic is common to many dishes and salads. Lamb and mutton have always been the favored meats of the Middle East. Pork is prohibited in both Islam and Judaism, and as such is rarely eaten in the region. Prominent among the meat preparations are grilled meats, or kebabs."
"snack or served as part of a meze (assortment of appetizers). Falafel is a common food eaten in Western Asia. The fritters are now found around the world as a replacement for meat and a form of street food. The word falāfil originated from the , it is the is the plural of """" , not to be mistaken with the word filfal meaning ""pepper"". The word itself spread and is used in other languages such as Persian ""pilpil"" (), One Coptic dictionary proposes a Coptic origin via the unattested phrase ""*pha la phel"" (), meaning ""that which has lots"
"sauce; and ""feteer meshaltet"". Egyptian cuisine shares similarities with food of the Eastern Mediterranean region, such as rice-stuffed vegetables, grape leaves, ""shawerma"", ""kebab"" and ""kofta"", with some variation and differences in preparation. Some consider ""kushari"", a mixture of rice, lentils, and macaroni, to be the national dish. ""Ful medames"" is also one of the most popular dishes. Fava bean is also used in making falafel (most commonly referred to as ""ta‘ameya"" in Egypt, and served with fresh tomatoes, tahina sauce and arugula). Ancient Egyptians are known to have used a lot of garlic and onions in their everyday dishes. Fresh"
"the chapli kebab is featured on the menu of South Asian restaurants across the world. The chapli kebab is prepared with raw, marinated mince and the meat can be either beef or lamb/mutton. The main ingredients include wheat flour, different herbs and spices such as garam masala and chili powder, coriander leaves, followed by smaller quantities of onions, tomatoes, eggs, ginger, coriander or cumin seeds, green chillies, corn starch, salt and pepper, baking powder, as well as a seasoning of lemon juice or pomegranate seeds. The kebabs can be fried shallow or deep in vegetable cooking oil over medium heat."
"of Palestinian and Jordanian cuisine. In Tunisia and Algeria, freekeh is usually prepared as a main ingredient in a tomato-based soup called ""chorba't frik"", which is considered a traditional national dish. In Turkey, where this food is known as ""firik"", a pilaf dish based on freekeh, called ""firik pilavı"", is found in traditional Southern Anatolian cuisine. It may be combined with bulgur; legumes such as chickpeas and various herbs and spices, and sometimes meat, may be added. With the influx since 2011 of millions of Syrian refugees, ""firik"" is available in markets all over Turkey. Freekeh's nutritional attributes are comparable"
"as shakshouka. It is very similar to the Tunisian harissa. Filfel chuma Filfel chuma (), also spelled pilpelshuma (lit: ""pepper garlic""), is the typical hot sauce of Libyan Jewish cuisine. It comes from the Libyan cuisine, where it is known as maseer ( or ""mseyer""). It is also known by other names like filfil mukhalal () and filfil makbos (). It is made from powdered sweet and hot peppermints and crushed garlic. Other ingredients, such as ground caraway seeds, cumin, lemon juice and salt are sometimes added. It serves as a condiment and as an ingredient in dishes such as"
"your own discretion with this commentary, as Squash and tomatoes originate from the Americas, and are not 'distinctive' to the region as the above suggested.) Eggplant is often fried in slices and dressed in yogurt and garlic, or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as baba ghanoush. Tomato is the most ubiquitous ingredient in Middle Eastern cookery. It is used fresh in a variety of salads, cooked in almost every stew and broth, and grilled with kebab. Beans and pulses are crucial to the diet"
"or yogurt. In Lebanon, kafta is usually prepared by mixing the ground beef with onion, parsley, allspice, black pepper, and salt. In Morocco, kufta may be prepared in a tagine. In Pakistan, kofta is made from ground beef with onion, spices, and salt. Nargisi kofta with hard boiled egg encased in spicy kofta are also popular. In Jordan, they are usually made of beef, chicken, lamb, or a mixture of chicken and beef with allspice, parsley, mint, onion, black pepper, and salt and are fried in olive oil or cooked in tomato or pomegranate stews. Kofta in the Palestinian Community"
"Kibbeh Kibbeh (), (also spelled and pronounced kibbe, kebbah, kubbeh, kubbah or kubbi depending on region, and known in Egypt as kobeiba and in Turkey as içli köfte) is a Levantine dish made of bulgur, minced onions, and finely ground lean beef, lamb, goat, or camel meat with Middle Eastern spices (cinnamon, nutmeg, clove, allspice). Other types of ""kibbeh"" may be shaped into balls or patties, and baked, cooked in broth, or served raw. ""Kibbeh"" is considered to be the national dish of many Middle Eastern countries. Kibbeh is a popular dish in Middle Eastern cuisine. Mainly, it is found"
"and garlic, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus, falafel, ful, tabouleh, labaneh, and baba ghanoush. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice—almost no meal goes by without including these ingredients. Most often foods are either grilled, baked, fried, or sautéed in olive oil; butter and cream are rarely used, other than in a few desserts. Vegetables are often eaten raw or pickled, as well as cooked. While the cuisine does not boast a multitude of sauces, it focuses on"