15 Mouthwatering Arab Dishes Kunafah ( Pastry) You Must Try

– Arab Dishes –

In terms of anthropology, a region’s cuisine is just as important as its architecture, national clothing, traditions, and other factors in comprehending its culture.



As a result, sampling Arabic food is an essential part of every trip to the Middle East. The cuisine is ample, with a wide range of delectable alternatives to suit every taste.

These are traditionally shared dishes, which is wonderful news because it allows tourists to order as many as they like and experience a little of everything.

Arabic Food Recipes Main Dishes

Arabian cuisine is some of the world’s most wonderful and diversified cuisines. There’s even food for special occasions and seasons. I’ll give you a list of the top ten Arabian meals to try this summer. 

1. Batata Harra

This mezze will appeal to people of all tastes and nationalities — who doesn’t like potatoes? Spicy potatoes is another name for this traditional Lebanese dish, and it pretty much sums up what it is.


However, Red pepper, garlic, olive oil, coriander, and chile are used to make batata Harra. This is a simple, yet magical recipe for making a delectable dinner that will make your mouth water.

Batata harra may simply be the best potato-based food on the planet, surpassing even French fries. although it’s a great Arab Dishes


  • Garlic
  • Potato
  • Olive Oil
  • Lemon
  • Salt Paprika Chili Flackes
  • Cilantro


  •  Peeled, washed, and cut into 34-inch cubes.
  • Preheat the oven to 400 degrees Fahrenheit (205 degrees Celsius) and line a baking sheet with parchment paper.
  • Spread the potato out on a baking sheet, drizzle with olive oil, season with salt and pepper, and roast until fork-tender and golden brown (about 40 minutes flipping halfway through).
  • Make the sauce while the potatoes are roasting. Sauté in olive oil.
  • Add the paprika, red chili flakes, and cilantro leaves once the garlic has been minced. Remove from heat after a minute of frying.
  • Toss the potatoes in the garlic cilantro mixture when they’re done and serve. Serve with chopped cilantro leaves as a garnish. That’s it! Spicy potatoes that are perfectly cooked and seasoned!

Serving Suggestions

Batata Harra is often offered as part of a mezze platter. Hummus, full mudammes, Baba Ganoush, Muhammara, Tabouleh salad, falafel, and freshly made pita bread are all excellent accompaniments.

However, it’s also delicious with grilled or barbecued meats and fowl.

Do you have any leftovers? Serve in warm pita pockets to make a quick spicy potato wrap, or wrap in tortillas to make potato tacos.

2. Warak Enab

Warak enab, also known as grape leaves or vine leaves, is most commonly associated with Lebanese cuisine, but we can also find it in a variety of other Arabic cuisines, including those from the Gulf.


Grape leaves loaded with rice make up the cold mezze, which can be paired with various components including onions, tomatoes, and mint.

However, this is an excellent dish for vegetarians who want to sample Arabic cuisine. Because this cuisine is so meat-heavy, vegetarian options are few, but warak enab is unquestionably the best for Arab Dishes. 


1 jar grape leaves in a vinegar brine, drained (about 40-50 leaves)


  •  1/2 cups rice
  • 2 tomatoes, chopped
  • 5 green onions, chopped
  • 1/2 cup chopped parsley
  • 2 tbsp chopped mint
  • 1/2 cup olive oil
  • salt & pepper


  • 2 potatoes, sliced
  • 2-3 large tomatoes, chopped
  • 3/4 cup olive oil
  • 3/4 cup lemon juice
  • Salt & pepper


  • Olives (black or green)
  • sliced tomatoes


Combine a fresh collection of rinsed but raw rice, tomatoes, green onion, mint, parsley, olive oil, salt, and pepper for the insides.

However, most recipes call for cooking the rice ahead of time, but I found a few that call for raw rice, and I enjoy how it saves me time and dishes.

All that’s left to do now is wiggle those obstinate grape leaves out of the jar and start wrapping them neatly. Place the leaf backside up and a small spoonful of filling by the stem end to do so.

  • Begin rolling from the stem end of the leaf. Fold the left and right sides in after about one roll. It’s like gift-wrapping, but better. And keep on rolling. Because the rice requires room to expand as it absorbs the liquid, you don’t have to make them tight.
  • Toss potato slices into the pot’s bottom. After that, toss in the grape leaves. Stack them closely together, one on top of the other, to form a clean layer.
  • Add tomato slices on top. Pour the olive oil and any juices from the bottom of the rice bowl on top. To protect the grape leaves from floating and unrolling, cover with a plate, then cover with a lid. Simmer for about an hour on low heat. This will allow the bottom-of-the-pot potatoes to develop a lovely crust.

More details on Direction 

  • Then add the lemon juice and simmer for another hour (or until done to your liking)… Inside the grape leaves, you want the rice to be soft… (Check by slicing one open). Several recipes call for cooking them for up to three hours, so don’t be discouraged if yours takes longer.
  • Arrange them on a platter (approximately a third of them) and top with some of the lemony potatoes. Cooked and sliced tomatoes, as well as a few olives, go on top. I wished I’d had some black ones, but these were equally good, if not as authentic.
  • Arrange them on a platter (approximately a third of them) and top with some of the lemony potatoes. Cooked and sliced tomatoes, as well as a few olives, go on top. I wished I’d had some black ones, but these were equally good, if not as authentic.

I hope you make stuffed grape leaves with someone you care about soon. 

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3. Manakish

Manakish is a traditional Lebanese breakfast meal. It’s a flatbread with cheese, tomatoes, Za’atar, and other ingredients piled on top.


However, What I enjoy about Manakish is how customizable it is; you can create it exactly how you want it! This is a hearty dish to start your day with on a hot summer morning.


  • Yeast
  • Flour
  • Oil
  • Zaatar


  • Start by making the dough using instant yeast for light and spongy texture. We activate it with a little salt and sugar in warm water.
  • For the greatest results, use all-purpose flour. You can use a 1:1 gluten-free flour if you have a gluten intolerance. Oil is used in the zaatar spread to impart moisture to the dough.
  • Although olive oil is preferred, any vegetable oil can suffice. For a wonderful taste, I smear the bread dough with a mixture of zaatar and olive oil.

Making the Dough

  • Begin by soaking the yeast in warm water to activate it.
  • After around 10 minutes, you’ll witness the yeast gradually dissolving into the warm water and integrating.
  • Add the salt and sugar, mix well, and set aside for a few minutes.
  • After that, add the olive oil and stir to blend. You’ll notice some olive oil beads, which are quite normal. It’s now time to add the flour. Mix it in the bowl until it’s shaggy and you can’t mix it anymore with a wooden spoon.
  • Then, in a floured area, knead the dough with your hands. You want a dough ball with a smooth surface and as few irregularities as possible.
  • After 45-60 minutes, it will have tripled in size. That’s when you’re ready to make zaatar manakeesh.
  • Finally, add a little olive oil to the dough in the same bowl where you mixed the ingredients. Now it’s just a matter of waiting. Allow the dough to rise by covering it with plastic wrap or a cloth.


This is the simplest stage in the zaatar manakeesh process, as it only calls for two ingredients: zaatar spice and extra virgin olive oil.

In a mixing bowl, combine the two ingredients until they make a spread with the consistency of pesto.
You don’t want to use too much olive oil, as it will cause the spread to leak while baking.

However, you don’t want too much zaatar to where it looks like a paste because the flavor will be too strong for the amount of flatbread used.

Also, for a pound of dough, I found that  ⅓  cup zaatar to  ¼ cup olive oil is a reasonable ratio. You can also drizzle olive oil over the zaatar in a slow, steady stream until you get the desired consistency.

Baking and Assembling the Manakeesh

  • After the dough has risen, divide it into 6-8 equal halves. This yields enormous single-serve quantities that can be eaten as a whole breakfast or lunch meal.
  • You can also cut the dough into 12 equal halves if you want to make smaller manakish to serve as an appetizer.
  • Making larger ones is considerably faster, however, you can always cut each one into triangle slices with a pizza cutter.
  • We will spread the zaatar mixture on the round tiny flatbread. Spread evenly around the middle of the dough in a circular motion, leaving the edges dry.
  • Bake until they’re lightly golden on the rims and underneath in a preheated oven. While baking in the oven, they will bubble up and spread slightly.
  • The outcome is a chewy, crisp zaatar bread packed with toasty spices and excellent flavor.

4. Hummus

There’s a lot of debate over where hummus comes from. Is the language Israeli, Greek, or Arabic? Although the answer is unclear,

This Arab dish is undeniably a cornerstone of Arabic cuisine, making it a must-try for anybody interested in learning more about the cuisine of this region.

Chickpeas, tahini, garlic, and lemon come together in this simple recipe that is just amazing. It’s preferable to get a large quantity of hummus to share. Hummus is an amazing (Arab Dishes) to try sometime.


  • 1/2 cup tahini (roasted, not raw)
  • 1/4 cup extra virgin olive oil (plus more for garnishing)
  • 2 garlic cloves, mashed and roughly chopped
  • 2 (15-ouncecans of chickpeas (garbanzo beans), drained
  • 1/4 cup lemon juice, freshly squeezed
  • 1/2 cup water
  • 1/2 teaspoon salt
  • With a dusting of paprika, a swirl of olive oil, toasted pine nuts, and/or minced, we can use parsley as garnishes.


  • To make the tahini and olive oil, mix the tahini and olive oil in a food processor and pulse until smooth.
    Process until smooth, adding the garlic, beans, lemon juice, water, and salt as needed
  • The garlic, garbanzo beans, lemon juice, 1/2 cup water, and 1/2 teaspoon of salt are then added. Blend until completely smooth.
  • The hummus will be smoother the longer it is processed in the food processor. To taste, add extra salt or lemon juice.
  • Serve: Spoon into a serving dish, drizzle with olive oil, and decorate with paprika, toasted pine nuts, or chopped fresh parsley, if desired.
    Serve with crackers, carrots, or celery as a raw dip veggie, or toasted pita bread.

Cut the pita bread into triangles to toast it. However, you can be creative with your shapes.

5. Booza

Booza is a sort of Lebanese ice cream that is similar to Laffy Taffy in terms of stretchiness and softness. It’s not only entertaining to play with, but it’s also delicious.

Except for salep and mastic, it comprises most of the essential ice cream ingredients. It stretches because of these elements.

However, you can consider bringing this to the beach or a picnic because we all know the weather is only going to grow hotter this summer! Booza is an amazing (Arab Dishes) to try sometime.


  • 4 cup whole milk.
  • 1/2 cup cornstarch.
  • 1 cup sugar- or to taste.
  • 1/4 teaspoon salt.
  • 1/4 teaspoon ground mastic gum.
  • 2 cup heavy whipping cream.
  • Pistachios – depending on your taste


  • In a pot, combine the milk, sugar, salt, and cornstarch, stirring constantly until no lumps remain.
  • Place the saucepan over medium heat and continue to stir until it bubbles.
  • Stir in the mastic powder until it becomes thick and creamy.
  • Remove the pan from the heat, cover it, and set it aside to cool until it reaches room temperature.
  • Whip the whipping cream until firm peaks form.
  • Mix in the cornstarch mixture with the whipping cream until it reaches a smooth consistency.
  • You can either add the pistachios now or wait until serving time.
  • Fill a freezer-safe container halfway with the mixture, smooth the top, and freeze for 8 hours or until totally frozen.
  • scoop into ice cream bowls and top with sprinkles.

5. Fattoush

Fattoush is a popular mezze in the Arab world (Arab Dishes).


Mezze is a common term found on menus of Arabic restaurants, and it refers to a small dish to share at the start of a multi-course dinner or an appetizer.

also, Parsley, mint, onion, tomatoes, bulgur, lemon juice, olive oil, black pepper, and salt are used to make this salad.

however, it’s a simple dish with a distinct flavor and a surefire crowd-pleaser for people who are sampling Arabic cuisine for the first time.


  • 2 loaves pita bread
  • Extra virgin olive oil
  • Kosher salt
  • 2 tsp sumac, divided, more as needed
  • 1 heart of Romaine lettuce, chopped
  • 1 English cucumber, cut in half, seeds scraped, then chopped or sliced into half-moons
  • 5 Roma tomatoes, chopped
  • 5 green onions (both white and green parts), chopped
  • 2 cups chopped fresh parsley leaves, stems removed
  • 5 radishes, stems removed, thinly sliced
  • 1 cup chopped fresh mint leaves (optional)



  • Pita bread should be broken into little bite-size pieces. In a large skillet, heat 3 tablespoons olive oil until shimmering, then add the pita bread.
  • Fry until golden brown, flipping often. Transfer the fried pita chips to a plate lined with paper towels to drain using tongs. Season with sumac, salt, and pepper.
  • Combine the chopped lettuce, cucumber, tomatoes, green onions, sliced radish, and parsley in a large mixing basin.
  • To create the dressing, combine the lemon or lime juice, olive oil, pomegranate molasses (if using), salt, pepper, and spices in a small mixing bowl.
  • Toss lightly after pouring. Finally, toss in the pita chips, as well as additional sumac if desired. Serve in small serving dishes or on individual plates.

Take Note

I frequently used pomegranate molasses in fattoush salad dressing. If you have access to it, add 1 to 2 teaspoons to the dressing; it adds a particular touch.

however, you can also add more herbs or fresh greens to the salad, such as arugula (not traditional to fattoush but delicious!)

Also, it’s a terrific addition to a summer BBQ! it’s not a bad idea when choosing Arab Dishes.

6. Lavosh

Lavosh is fantastic since it goes with practically any cuisine or may be eaten on its own. It’s a type of thin flatbread with a soft texture.


However, when making soup, Lavos can be dipped inside to make it even more delicious! This is also a fantastic appetizer for a summer picnic!



  • Preheat the oven to 400 degrees Fahrenheit (200 degrees C).
  • Combine flour, sugar, and salt in a large mixing bowl. Mix in the water, 1 egg white, and melted butter until a stiff dough forms. Knead for about 5 minutes, or until the dough is smooth.
  • Make 10 balls out of the dough. Roll each ball until it is paper thin on a lightly floured board. Place on a baking sheet that hasn’t been buttered.
  • Sprinkle sesame seeds on top after brushing with egg white.
  • Bake for 10 to 12 minutes, until golden brown, in a preheated oven.

7. Lebanese Lamb-Stuffed Eggplant (Batenjen Mehchi)

In a rustic, cinnamon-scented recipe from Lebanese novelist Fouad Kassab’s mother, Isabelle, eggplants are filled with a mixture of spiced lamb and rice, then cooked in tomato sauce.

She makes it with new-season olive oil from the family’s groves during the autumn olive harvest. For this recipe, use smaller eggplants, such as Japanese or fairy-tale eggplants.

however, if these types are unavailable, zucchini can be used in place of the eggplant.


  • 6 cloves garlic, minced
  • 1 (16-oz.) can whole peeled tomatoes, crushed by hand
  • 1 small white onion, minced
  • 3 tbsp extra virgin olive oil
  • 12 tsp ground cinnamon
  • 14 tsp ground allspice
  • Kosher salt and freshly ground black pepper, to taste
  • 24 Japanese or fairy tale eggplants
  • 12 lb. ground lamb
  • 3 tbsp long-grain white rice
  • 3 tbsp tomato paste
  • 1 tsp dried mint


  • In a mixing dish, combine the lamb, rice, half of the tomato paste, garlic, onion, and cinnamon, allspice, salt, pepper, and 3⁄4 cup water; set aside for 30 minutes.
  • Remove the stems and hollow out the eggplants with a paring knife, keeping them intact. Fill eggplants with minced meat and lamb mixture.
    In an 8-quart saucepan, heat the oil over medium-high heat. Cook for another 4–6 minutes, or until the remaining garlic and onion are golden.
  • Cook 3 minutes after adding the remaining tomato paste, cinnamon, salt, and pepper. Boil with mint, tomatoes, and 1 cup of water.
  • Reduce heat to low and add the stuffed eggplants; simmer, covered, for 30–35 minutes, or until the eggplants are soft and I cooked the filling through.

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8. Kafta

This is a traditional Lebanese dish. It’s kebab that’s ideal for summer grilling. Kafta is a rather simple dish to prepare.


It’s basically ground beef mixed with other vegetables like onions, then spices like parsley are added.

it’s a great option to bring this (Arab Dishes) meal to your summer gatherings!

however, we can prepare Kafta in various ways.

Skillet Method


  • 1 lb. Ground Beef
  • 1 cup Chopped Onions
  • ½ bunch Parsley
  • 2 tsp 7 Spices
  •  tsp. Salt
  • ½ tsp. Black Pepper
  • 1 tb vegetable Oil

Instruction on Making Skillet Method

  • ½ bunch parsley and a medium/large onion, finely chopped
    Mix the ground beef in a large mixing bowl. Combine the diced onion, parsley, and the remaining ingredients in a mixing bowl. Using your hands, thoroughly combine everything.
  • Make patties or fingers out of the Kafta.
  • Grill for 10-15 minutes on medium heat if grilling. Flip the kafta frequently to get grill marks on both sides. If using a skillet, sauté for about 5 minutes over medium-high heat in a big skillet.
  • Cook for an additional 5 minutes after flipping the Kafta. Cook for an additional 5-7 minutes until the onion is soft, adding 2 tablespoons vegetable oil, and a big sliced onion to the Kafta.
  • Finally, add sliced tomato and continue to cook for a few minutes more.

Grilling Method

  • Cook for 7-10 minutes on medium heat. Continue to flip the meat to get grill marks on all sides.
  • ½ bunch parsley and a medium/large onion, finely chopped
  • Mix the ground beef in a large mixing bowl. Combine the chopped onion, parsley, 7 Spices, and the remaining ingredients in a mixing bowl.
  • Using your hands, thoroughly combine everything.
    Make patties or fingers out of the kafta.

9. Tabbouleh

Tabbouleh (sometimes called tabouli) is a salad made with fresh herbs and bulgur, with parsley as the key ingredient.

arab dishes

However, it’s prepared simply with olive oil and lemon juice and dotted with sliced cucumber and tomato. It’s light, refreshing, and full of healthful nutrients.


  • ½ cup bulgur
  • 1 cup diced cucumber (1 small-to-medium)
  • 3 medium bunches curly parsley
  • ⅓ cup (⅔ ounce) chopped fresh mint (optional but recommended—you can chop it in the food processor with the parsley)
  • one teaspoon fine sea salt, divided
  • ⅓ cup thinly sliced green onion
  • ⅓ cup extra-virgin olive oil
  • 3 to 4 tablespoons lemon juice, to taste
  • 1 medium clove garlic, pressed or minced
  • 1 cup diced tomato(1 large)


  • Drain the extra juice from your tomato and cucumber.
    This, fortunately, does not require any further time. When tomatoes and cucumbers are exposed to salt, they release a lot of moisture, which will make your tabbouleh overly watery if you don’t drain it. Simply put the tomato and cucumber in a bowl with some salt and set aside while you chop the parsley (recipe follows). Before tossing the salad together, drain off any excess juice. Easy!
  • Use a lot of parsley and finely cut it. Three bunches of parsley are required for this dish, and the easiest method to chop that much parsley is in a food processor. It is possible to accomplish it by hand, but it will take some time. Don’t be concerned about removing the thin parsley stems; they have a lot of taste.
  • Season with lemon juice and salt to taste. Tabbouleh should be zingy and flavorful, and to achieve that, you’ll need a lot of lemon and salt.

Tabbouleh is usually served at room temperature or chilled. It goes well with Mediterranean/Middle Eastern dishes as a side dish or salad. Also, it’s a (great Arab dish)

10. Chicken Kabsa

Chicken Kabsa is a traditional Saudi Arabian meat and rice dish. It’s even regarded as the country’s national dish! The rice is normally basmati, while the meat is usually a chicken variety.

arab dishes

Also, nuts and raisins are strewn on the top, along with spices like cardamom powder. Dinner will be delicious and filling with this recipe.

however, this spiced chicken-and-rice meal, which is Saudi Arabia’s national cuisine, has a stunning presentation with fried almonds and raisins, parsley sprigs, and a lemony yogurt sauce.


  • 1/3 cup vegetable oil
  • 2 cups onions chopped
  • ½ tsp ginger grated
  • 600 gms chicken pieces with bones and skin
  • 1 tbsp salt
  • ½ tbsp ground pepper
  • ½ tbsp cardamom powder
  • 1 dried lime
  • ½ tsp cinnamon powder
  • ¼ tsp clove powder
  • 1 bay leaf
  • 1 tbsp tomato paste
  • 2 cups tomatoes finely chopped
  • 1 ½ cup long grain rice like Basmati
  • 2 cup carrots shredded
  • 1/3 cup almonds blanched and halved
  • 1/3 cup raisins


  • Rice should be washed and soaked in cold water for 45 minutes.
  • Add the 1/3 cup vegetable oil, chopped onion, and ginger to a large pot. Fry till golden brown over medium heat.
  • Brown the chicken on both sides after adding it to the pan.
  • Mix in the cardamom powder, cinnamon powder, clove powder, dried lime, bay leaf, salt, and pepper until everything is well distributed.
  • Cook until the oil comes to the top, then add the tomato paste and sliced tomatoes. Cover and simmer the chicken for 25 minutes on medium-high heat with 1 liter  4 cups of water.
  • Cook the raisins in a small amount of oil until plump and brown, then drain and set aside. Then repeat the process with the almonds. Set aside for now.
  • Remove the chicken from the pot and place it on a baking tray once it has finished cooking. In a hot oven, broil it for 5 to 10 minutes. Set aside for now.
  • Drain the rice and return it to the saucepan from which the chicken was taken. Mix in the shredded carrots thoroughly.
  • Cover the dish with a clean tea towel and a lid (this will prevent the steam from evaporating too quickly). On medium heat, cook the rice for 20-25 minutes.
  • Serve the rice with the chicken and almonds cooked in the oven.

11. Khan Plov (Chicken Pilaf in a Lavash Crust)

This rice pilaf, like many others from the region, is strewn with saffron-infused water to create fragrant yellow rice patches. The whole pilaf is wrapped in a crispy, golden-brown, cracker-thin casing made of butter-saturated lavash.
arab dishes
Although any lavash shape will work; simply cut the pieces into strips, rectangles, or ovals to fit the pot, viola!! ready to serve. 


  • Kosher salt
  • Freshly ground black pepper
  • 1 medium yellow onion, chopped
  • 2 cups (1 lb.) mixed dried fruit, such as golden raisins, apricots, pitted prunes, and sour cherries, finely
  • 12 cup (2 1/2 oz.) shelled raw pistachios
  • 1 generous pinch saffron (10–15 strands)
  • 2 lb boneless, skinless chicken thighs
  • 1 lb. lavash (large pieces)
  • 2 cups good-quality white basmati rice
  • 2 sticks (8 oz.) unsalted butter, melted
  • 4 large garlic cloves, thinly sliced
  • chopped
  • 13 cup finely chopped candied lemon or orange (from about 3 slices)
  • 1 tsp black caraway (nigella) seeds
  • 34 cup (2 1/2 oz.) slivered almonds


  • Season the chicken with salt and pepper to taste. Carefully place the chicken in a medium pot of simmering water and poach until slightly undercooked, about 8 minutes.
  • Remove with tongs and set aside to cool completely before tearing or cutting into small pieces. (If wanted, save the broth for another use.)
  • Heat a big heavy-bottomed skillet over medium heat in the meantime. Cook, tossing the pan or stirring occasionally until the pistachios and almonds are toasted for about 3 minutes. Place in a bowl and put aside.
  • In a small bowl or kettle, combine the saffron and 3⁄4 cup hot water; put aside.
    Over high heat, bring a large saucepan of water to a boil. Add the rice and season with 3 teaspoons of kosher salt.
  • Cook for 15 minutes or until al dente; drain.
  • Toss the rice with two forks and season with extra salt to taste.
  • Meanwhile, melt 2 tablespoons of butter in a large skillet over medium-high heat. Cook, stirring regularly, for 1–2 minutes, until the garlic is lightly roasted.
  • Cook, stirring occasionally until the onion is softened, about 4 minutes. Add the chicken and 1⁄4 cup saffron water and simmer, stirring regularly, for another 3 minutes, or until most of the liquid has evaporated.

More on Directions

  • Combine the chicken and rice in a mixing bowl. Add the dried fruit, candied lemon, and black caraway seeds, along with the leftover saffron water. Remove from the equation.
  • Preheat the oven to 375 degrees Fahrenheit. Using melted butter, generously coat the bottom and sides of a 12-inch Dutch oven or another squat, ovenproof pot.
  • Lay the lavash across a baking sheet, one piece at a time, and coat one side liberally with melted butter.
  • Drape the lavash into the prepared pot, buttered side up, with one end touching the middle (the remainder should reach up the sides with 2–3 inches of overhang around the outside rim).
  • Using melted butter, generously brush the exposed side of the lavash.
  • Repeat with additional lavash, slightly overlapping the pieces, until the pot is completely covered and all of the lavash is buttered on both sides.
  • Fill the middle of the lavash with the rice mixture, then cover it with the overhang, removing any excess. If any rice remains visible, cover with the last slice of butter-coated lavash.
  • Bake for 40 minutes with the lid on the pot. Uncover and bake for another 10 minutes, or until the top is crispy and golden.
  • Remove the pot from the oven. Cover the opening with a wide serving platter and carefully invert the pot to remove the lavash-covered pilaf.
  • Allow for a 10-minute rest period. Cut the top off and serve.

12. Torshi Seer

Torshi is brine-pickled vegetables included in the cuisines of various Balkan and Middle Eastern countries, as well as Arab countries, which is an excellent choice in Arab Dishes.

However, Torshi is also popular in various parts of the world and cultures, particularly among Afghans, Albanians, Pakistanis, and Macedonians. 

I ferment entire heads of garlic in a vinegar solution until the cloves are quite soft for this sweet-tart Persian pickle. The essay The Glories of Garlic featured this recipe in our November 2014 issue. which is an excellent choice in Arab Dishes.


  • 4 heads garlic
  • 1 cup balsamic vinegar
  • 2 tbsp honey
  • 2 sprigs thyme
  • 1 cup red wine vinegar
  • 13 cup dried barberries
  • 2 tsp salt


1. Set aside garlic in a sterilized 1-quart glass jar. In a 2-quart saucepan, bring balsamic and red wine vinegar, barberries, honey, salt, and thyme to a boil; pour over the garlic, cover, and set aside to cool to room temperature.

However, before serving, keep it in a cold, dark area for at least 6 weeks.

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13. Kuku Sabzi – Persian Herb Frittata

Persian Herb Frittata is served as an appetizer or as a main course. One Persian recipe to try is Kuku or Kookoo Sabzi. Fresh green herbs, eggs, fruits, and nuts are combined in this healthy Iranian food recipe casserole.

arab dishes

A delectable Sabzi recipe, a Mediterranean dish that should be on everyone’s recipe list.

Unlike regular frittatas, the focus of this dish is the herbs used instead of the yolks. It’s made with fewer eggs, just enough to hold everything together.

its idea for breakfast, lunch, dinner, or as an appetizer, this Persian frittata is delicious.


  • 1 cup fresh cilantro
  • ½ teaspoon ground black pepper
  • 1 cup fresh parsley
  • ½ cup raisins
  • ½ teaspoon baking powder
  • 2 tablespoon olive oil
  • ½ teaspoon kosher salt
  • ½ teaspoon turmeric
  • large eggs


  • Preheat the oven to 350 degrees Fahrenheit.
  • Second, thoroughly clean all the herbs. After the herbs have been rinsed and dried, chop them very thinly and place them in a large mixing bowl with the remaining ingredients.
  • Combine all the ingredients in a cast-iron skillet or an oven-safe skillet and mix well.
  • Bake for 25-30 minutes, or until a toothpick inserted in the center comes out clean.
  • Allow time for chilling. As an appetizer, brunch, lunch, or dinner, this dish is delicious.


Cooking Kuku sabzi on the stove is also an option. I’ve never made this dish on the stove because I prefer baking.
Persian cuisine is hearty and full of fresh ingredients, making it incredibly rich.

also, this dish is also delicious with lamb.

This recipe has a lot of fresh herbs in it, so it has a lot of flavors. Minerals, vitamins, and antioxidants abound in this Kuku meal.

however, it contains healthful lipids, as well as Vitamin K, A, calcium, potassium, magnesium, selenium, and iron, to mention a few nutrients.

14. Kibbeh (Lamb and Bulgur Wheat Croquettes)

Chef Alon Shaya of Shaya in New Orleans tops hummus with baroque ingredients like fried eggplant, romanesco, and dates; here, he opts for duck, leeks, and tapenade.

arab dishes

Also, Shaya peels the garbanzo beans after boiling them for smoother hummus.


  • 1 leek, washed and thinly sliced
  • 3 tbsp unsalted butter
  • 1 tsp baking soda
  • 12 tsp minced thyme
  • 9 cloves garlic (8 peeled, 1 minced)
  • 10 tbsp fresh lemon juice
  • 5 tbsp tahini
  • 1 tsp ground cumin
  • Kosher salt, to taste
  • 12 cup olive oil, plus more
  • 1 tsp capers, rinsed and chopped
  • Pita bread, for serving
  • 1 oil-packed anchovy fillet, drained and roughly chopped
  • 14 tsp crushed red chile flakes
  • 2 skin-on duck breasts
  • 10 salt-cured black olives, pitted and roughly chopped
  • 1 lb. dried garbanzo beans, soaked overnight in 2 tsp. Baking soda and water, drained.


  • In a 6-quart saucepan, bring the beans, baking soda, peeled garlic, and 10 cups of water to a boil.
  • Reduce heat to medium-low and cook for 30 minutes, or until beans are soft.
  • Drain and set aside 14 cups of the cooking liquid. In a blender, puree the beans, lemon juice, tahini, cumin, and salt until smooth.
  • Drizzle in the reserved cooking liquid and 14 cups of oil while the motor is going. In a bowl, combine the remaining oil, capers, olives, and anchovy.
  • In an 8-inch skillet, melt butter over medium heat and saute chopped garlic, chile flakes, leek, and thyme until leek is tender about 8–10 minutes.
  • Season the flesh side of the duck with salt and pepper, then set it skin-side down in a 12-inch skillet over medium-high heat. 5–6 minutes, without flipping, until fat is rendered and skin is crisp.
  • Cook until duck is done to your liking, about 3 minutes for medium-rare; rest for 10 minutes before slicing. To serve, divide the hummus evenly among the bowls.
  • Drizzle with olive oil and top with leeks, duck, and tapenade. Pita bread is an excellent accompaniment. Cook until duck is done to your liking, about 3 minutes for medium-rare; rest for 10 minutes before slicing.
  • To serve, divide the hummus evenly among the bowls. Drizzle with olive oil and top with leeks, duck, and tapenade. Pita bread is an excellent accompaniment.

15. Sharwama

Sharwama is a sort of beef preparation from the Middle East. It has been made since the nineteenth century. It’s commonly served with gyros or on its own.

arab dishes

Also, Lamb, beef, chicken, and turkey are some meats that can be used. It’s a terrific addition to a summer BBQ!

However, who knew making grilled chicken shawarma at home could be so simple? To produce juicy, crisp Middle Eastern shawarma, you don’t need a shawarma machine or a spit.

I’ve come up with a simple marinade and cooking method that yields a wonderful batch of chicken shawarma.


  • 2 tsp cumin
  • 2 tsp paprika
  • 1 tsp allspice
  • 1 lb boneless, skinless chicken thighs (4 large thighs)
  • 6 tbsp extra virgin olive oil divided
  • 3/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/4 tsp cinnamon
  • 1 lb boneless, skinless, chicken breasts (2 large breasts)
  • 1 pinch cayenne
  • Salt and black pepper

Prepare Marinade

  • Each chicken breast should be cut into 5-6 pieces, and we should cut each chicken thigh into 3-4 pieces. Place them in a large plastic zipper bag or a marinating dish.
  • 1/4 cup olive oil, spices, 3/4 teaspoon salt, and 1/4 teaspoon black pepper, whisked together in a small bowl (if salt sensitive, use 1/2 teaspoon salt). Over the chicken pieces, pour the spice marinade.
  • Stir with a spoon until we uniformly coated the marinade on all the chicken pieces.
  • Close the zipper bag or cover the marinating dish with plastic wrap. Place the chicken in the refrigerator for at least 1 hour, or up to overnight, to marinate.

Cooking over Grill

  • Preheat the grill over medium heat after spraying it with nonstick cooking oil. Using wooden skewers, thread the marinated chicken pieces.
  • Cook for about 20 minutes, turning once every 5 minutes until the chicken is cooked through (slice into the thickest piece of meat to check for doneness).
  • Remove the chicken off the skewers after it has cooled slightly. Slice the meat into small, shawarma-like pieces with a sharp knife.
  • In a skillet over medium heat, heat 1 tablespoon of oil. Pour half of the chicken into the skillet and cook for 3-4 minutes, or until the tiniest pieces are brown and crispy. If preferred, season with more salt and pepper to taste.
  • Take the cooked chicken out of the skillet and set it aside. 1 tbsp oil, heated, and sauteed the remaining chicken in the same manner.
  • Warm the dish before serving. Toum, a creamy Middle Eastern garlic sauce, or tahini sauce go well with this dish. With cucumbers, tomato, lettuce, red onions, and Middle Eastern pickles, it also makes a fantastic pita bread sandwich.

Arab Dishes are amazing dishes to try out at home or with your loved ones either on casual events or explicit events. 

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