In Arab cuisine salads may precede a meal, served in huge variety on small plates as part of a mezze, or accompany it. Tabbouleh, a salad of finely chopped parsley, with tomatoes, mint, onion, and soaked bulgur, is one of the most popular Arab salads. Mixed vegetable salads, and salads of cooked eggplant or chick peas are common. Green salad, which is better known as the "Salata Khadra", usually requires six cucumbers a little ground black pepper, a few tomatoes, a bundle of fresh parsley, salt and juice of one lemon. This traditional Arabic salad is one of the easiest to prepare. Herbs and spices are common and abundant in Arab salads.
Pita, also known as "Arabic bread", and other flat breads are commonly served alongside salads, as are leavened breads and varieties of other sour doughs. Arabic salads are not very complex or difficult to prepare.
Name | Image | Region | Description |
---|---|---|---|
Arab salad | Arab world | Combines many different vegetables and spices, and often served as part of a mezze | |
Baba ghanoush | Levant | Also eggplant salad is a dish of cooked eggplant mixed with tahina, olive oil and various seasonings. [1] [2] The Arabic bābā means "father", while ghannūj could be a personal name. [3] The word combination is also interpreted as "father of coquetry" or "indulged/pampered daddy." [2] | |
Cucumber and yogurt salad | Arab world | Is made of salted strained yogurt (usually from sheep or goat milk) or diluted yogurt [4] | |
Fattoush | Levant | A bread salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables. [5] | |
Ful medames salad | Levant | Made of beans, chopped tomatoes, onion, parsley, lemon juice, olive oil, pepper and salt. | |
Hummus salad | Levant | Is made of dry chickpea, soda carbonate, lemon juice, garlic, tahini, salt, olive oil, and cumin. [6] | |
Malfouf salad | Levant | Is made of cabbage, lemon juice, olive oil, garlic, salt and much fresh or dried mint. [7] [8] [9] | |
Mechouia salad | Tunisia | Tunisian salad of grilled vegetables: tomatoes, peppers, onions and garlic | |
Qrymutah | Central Syria | Bulgur, onion, parsley, cucumber, lemon juice, olive oil. Served with grape leaves. | |
Raheb | Levant | Made with eggplant (aubergine) and tomatoes. | |
Rubiyan salad | Arab world | Is made of shrimp, tomato. mayonnaise, lettuce leaves, ketchup, hot sauce, mustard, lemon juice, and salt. [10] [11] | |
Shepherd salad | Levant | Chopped salad of finely diced tomato and cucumber. Usually made of tomatoes, cucumbers, onions and parsley, and dressed with fresh lemon juice, olive oil and black pepper. Generally, the cucumbers are not peeled. The key is using very fresh vegetables and chopping them as finely as possible. [12] | |
Shʿifurah | Coastal Syria | Shanklish cheese with chopped tomato and onion and olive oil. [13] | |
Tabbouleh | Levant | Finely chopped parsley, bulgur, mint, tomato, scallion, and other herbs with lemon juice, olive oil and various seasonings, generally including black pepper and sometimes cinnamon and allspice. | |
Wheat salad | Arab world | Is made of wheat, corn, tomatoes, carrots, cucumber pickles, lemon, parsley, olive oil and salt. [14] | |
Baba ghanoush, also spelled baba ganoush or baba ghanouj, is a Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini. The aubergine is traditionally baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. It is a typical meze ('starter') of the regional cuisine, often served as a side to a main meal and as a dip for pita bread.
Tabbouleh, also transcribed tabouleh, tabbouli, tabouli, or taboulah, is a Levantine salad made mostly of finely chopped parsley, with tomatoes, mint, onion, soaked uncooked bulgur, and seasoned with olive oil, lemon juice, salt and sweet pepper. Some variations add lettuce, or use semolina instead of bulgur.
Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Ful medames, 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. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can sometimes be also found in other cuisines in the Middle East, and Africa, though cooked differently.
Levantine cuisine is the traditional cuisine of the Levant, in the sense of the rough area of former Ottoman Syria. The cuisine has similarities with Egyptian cuisine, North African cuisine and Ottoman cuisine. It is particularly known for its meze spreads of hot and cold dishes, most notably among them ful medames, hummus, tabbouleh and baba ghanoush, accompanied by bread.
Markook bread, also known as khubz ruqaq, shrak, khubz rqeeq, mashrooh, and saj bread, is a kind of Middle Eastern unleavened flatbread common in the Levant and the Arabian peninsula. It is baked on a convex metal griddle or in a tannour.
Sahawiqzhoug or zhug is a hot sauce originating in Yemeni cuisine. In other countries of the Arabian Peninsula it is also called mabooj.
Palestinian cuisine consists of foods from or commonly eaten by Palestinians, whether in Palestine, Israel, Jordan, or refugee camps in nearby countries, or by the Palestinian diaspora. The cuisine is a diffusion of the cultures of civilizations that settled in the region of Palestine, particularly during and after the Islamic era beginning with the Arab Ummayad conquest, then the eventual Persian-influenced Abbasids and ending with the strong influences of Turkish cuisine, resulting from the coming of the Ottoman Turks. It is similar to other Levantine cuisines, including Lebanese, Syrian and Jordanian.
Israeli cuisine primarily comprises dishes brought from the Jewish diaspora, and has more recently been defined by the development of a notable fusion cuisine characterized by the mixing of Jewish cuisine and Arab cuisine. It also blends together the culinary traditions of the various diaspora groups, namely those of Middle Eastern Jews with roots in Southwest Asia and North Africa, Sephardi Jews from Iberia, and Ashkenazi Jews from Central and Eastern Europe.
Many cuisines feature eggplant salads and appetizers.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Bulgur, or burghul, is a cracked wheat foodstuff found in West Asian cuisine.
Masmouta salad is an Arab salad, served with bread and consisted mainly of potatoes, carrots, peas, green gourd and beets as per choice.
Malfouf salad or cabbage salad, is a Lebanese salad, typically consisting of shredded cabbage, lemon juice, olive oil, garlic, salt and dried mint.
Chickpea salad, sometimes called hummus salad, using the Arabic word for 'chickpea', is a salad in Arab cuisine. It consists of whole cooked chickpeas, lemon juice, garlic, tahini, salt, olive oil, and cumin.
Wheat salad, is an Arab salad which typically consists of wheat, corn, tomatoes, carrots, cucumber pickles, lemon, parsley, olive oil and salt.
Rubiyan salad, is a type of Arab salad, typically made of shrimp, tomato. mayonnaise, lettuce leaves, ketchup, hot sauce, mustard, lemon juice, and salt.
Mutabbaq Samak a rice-based dish popular in the Arab states of the Persian Gulf and in some southern cities in Iraq. It is basically spiced fried fish, usually Stromateus and caramelized onions served over rice that is cooked in well-spiced fish stock. Fish can be whole fish or fish filet. It is considered a national dish in Iraq and Kuwait where the dish is pronounced in both of their colloquial dialects as "im'tabbag simach". In Arabia, raisins, cardamom and tomato broth are added too.