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introduction
Every Arab and Islamic country is known for its famous food and dishes. Arab cuisine is known for its variety and rich in dishes that compete with international cuisine.
One of the most important characteristic of the Arab popular cuisine is that these dishes usually consist of food ingredients that are characteristic of the local Arab community as well as influenced by the Arab civilizations and civilizations of countries that have lived and lived in the Arab world, such as the Ottoman civilization. In this subject i offer you the most popular dishes in Arab countries as well as non-Arab Islamic, whose dishes are usually very close to the Arab dishes and spread from these countries Turkey and Iran to other countries and also touch on the historical assets of some of these foods.
Kingdom of Saudi Arabia:
Beef kneading: The beef kneading is a popular eater in all parts of the kingdom, with a slight difference in its preparation methods. The beef kneading is a meal consisting mainly of long grain rice, which is served in the Gulf countries. It is the main meal in Saudi Arabia, and is often cooked with lamb, goat or chicken, and meat, margarine, nuts and raisins. These eaters are also derived from the desert components, which are based mainly on meat.
Gulf Region:
Fish: There are slight differences between the countries of the Arabian Gulf and the types of fish used.
Jordan:
Al-Mansaf: The most famous meals of Badia Al-Sham between Syria, Iraq, Jordan and Palestine. The Jordanians are the most famous of its preparation. It is the national dish in Jordan and is closely related to Jordanian culture. Al-Mansaf is distinguished from the rest of the Arabic cooking using the milk of Jamid, which is made from milk after converting it to milk. Mansaf is closely associated with the customs of Badia Al Sham (Jordan), always attending celebrations, celebrations and even consolation. The way it is eaten is particularly important in these areas.
countries of the Arab Maghreb Union :
Couscous: Famous eaters in all Maghreb countries, especially Tunisia. The origin of the word comes from the Amazigh language, mentioned by Ben Duraid in the language population in the tenth century AD. Couscous is made from wheat flour or corn in the form of small granules, and is handled with spoons or by hand.
Cook with steam and add meat, vegetables, green beans, milk, butter or soft sugar according to tastes and occasions. The word couscous is derived from "Sexo", an Amazigh word meaning the way in which small wheat grains are brought.
It is one of the main meals known in most regions of North Africa (Algeria - Morocco - Mauritania - Tunisia - Libya) and the island of Sicily in Italy and even in France, which is the second favorite of the French. It was mentioned by many travelers, notably Charles André Julian in his book History of North Africa.
and Tagine : The most famous Moroccan cuisine, which is spread over more than one type, is meat with vegetables or chicken, and Morocco is known as couscous, which is cooked in the oven with vegetables as well.
Syria:
Zucchini stuffed with meat and tomatoes : One of the famous Shamya dishes, consisting of a small hollow zucchini stuffed with a mixture of seasoned rice to taste, minced meat and margarine.
Shish Berk or Shashabrak: Shami or Hijazi food consists of a paste stuffed with chopped sheep meat and placed in cooked milk.
Iraq :
Baja: popular eaters famous for Iraq. Some people eat in cold winter days because they contain high nutritional value, but preparation requires special care.
EL- Maskouf : It is the most popular dish in Iraq, which derives from its river environment, consists of grilled fish, where it brings newly caught fish and fish from the back side along the fish up to her head and then open the fish's bowels and clean and cut in the skin of the fish two or three places to hang Wedges. The best types of fish prepared for anchovy are brown or carp.
Abu Nawas Street is located along the Tigris River between Al-Jumhuriya Bridge and Al-Jadriya area, and is associated with the "Abbas Al-Anas and Fun" poet Abu Nwas. Where fresh fish are brought from the river to be siphoned off.
Palestine:
EL-Maklouba : Popular Palestinian popular food.
The Palestinian stove is a popular Palestinian dish made up of loaves of tabun bread, which contain chicken meat between its contents and taste a lot of the spices of olive oil.
Lebanon:
Raw Kubba: You will not find it except in Lebanon !. It consists of mutton or raw beef, mixed with burger and spices and decorated with fresh mint and olive oil.
Sheikha Shamia, is particularly famous in Lebanon and Syria. It is probably dated to Assyrian roots. It was and still is a luxury food consisting of meat, nuts and bulgur.
It is associated with a basic tradition that goes back to those areas, which is called al-Kubba al-Jaran, which was carried out by the ladies and takes a lot of time and effort, which requires the help of the men of the house in the old Damascus houses. It has different types of country to country and city to city (Portuguese, French, Chinese, Chinese, etc...).
Today, special machines have been designed to mix and grind the kebab, which has caused great hardship for home women in the Arab countries.
The Egyptian Arabic Republic:
Egyptian Koshary: One of the most famous popular dishes in Egypt is a mixture of rice, yellow lentils, small pasta, black lentils, onions and sauces.
It is a popular Egyptian ecclesiastical, ancient and first mentioned in history, the Arab traveler Ibn Battuta. Consisting of lentils, rice, fried onions and tomato sauce, and later added by the Egyptians (pasta).
These eateries that a tourist in Egypt can not taste from vehicles are among the most popular low-cost, high-value foods.
Al-Mulukhiya: A green plant that spread in Egypt and from there to Sudan and the rest of the Arab countries. It is considered one of the oldest dishes, as this plant dish dates back to the time of the pharaohs and it is believed that at one time it was presented to the kings and hence it is referred to as "kingship".
Sudan:
Al-Kasra and Marwa Al-Waiqah are popular Sudanese popular dishes made up of soft crushed okra. It is a very thin type of bread made from fermented corn dough.
Somalia and Djibouti :
Angelo: The Angelo is one of the most famous popular dishes in Somalia and Djibouti. It consists of Fino flour with a fermented corn batter, two eggs and salt, and a half-centimeter thick loaf. Usually eaten with ghee, honey or sugar for breakfast or dinner.
Yemen :
Lakhm: Popular popular Yemeni delicacies, made up of salted and dried shark.
The Yemenis: One of the dishes that are famous in the capital Sana'a. It consists of meat and spices and is served hot.
Turkey :
Shish Tawouk: One of the famous Turkish folk food. Grape leaves or jellips, are originally Ottoman omelets. The name "Yabrak" refers to the Turkish language in general, or the vine leaves in particular. The method of preparing them varies from one country to another and the most famous Bedouins are those of Syria and Lebanon. It consists of grape leaves, rice, meat or vegetables.
Iran :
Vsnjan: one of the popular dishes in Iran and consists of ghee and chicken added salt and spices and onion chopped and added to the chopped nut and sugar, brown and pomegranate juice and lemon. Pomegranates are occasionally paired. The chicken surface is decorated with walnuts and pomegranate, and eaten hot.
The Iranian Gelbo Kebab is made from grilled tomatoes, butter and basmati rice. Pour the saffron and serve with yoghurt.
Libya :
The Libyan Bazine dish: A traditional meal consisting of barley flour and a little wheat flour that collects in the shape of a dome and is surrounded by mullet, boiled potatoes and meat. Libyan families gather around bazines on Fridays.
Tunisia :
Tunisian lalabbi: Tunisian popular dishes consisting mainly of chickpeas and small pieces of bread. It is served with bread, tuna and warm herring.
image source : INTERNET
