المطبخ العربي

<BLOCKQUOTE>Arabic cuisine has its roots in tent cookery. Nomadic tribes could use only transportable foods such as rice and dates, or ambulatory stock like sheep and camels in their recipes - which tended to be rough sketches rather than strict formulae.
As the caravans journeyed throughout the Middle East, new seasonings and vegetables were discovered and added to the existing repertoire. Each new discovery was incorporated into the diet in quantities palatable to a particular tribe - a fact that many cooks believe is responsible for the anomalies found in some Arabic dishes today.
The nomadic Bedouin influence is broadened by other cuisines from the Arab world, notably from Syria, Lebanon, Palestine and Egypt, resulting in a highly diverse food and drink culture.
Lebanese contributions have been the greatest influence on modern Middle Eastern cuisine, in no small part due to the entrepreneurship of the Lebanese that has helped to spread Arabic cuisine throughout the world from its centre in the Levant in such areas as Aleppo, Damascus, Beirut and Nablus. Lebanese culinary influence and business skills provide the framework for the exotic cuisine recognised internationally as Arabic.
Hospitality in the Arab world is second to none, and nowhere is it better expressed than in the age-old custom of serving freshly-brewed coffee or mint tea to every guest, whether the gathering be business or social.
The foreigner who takes time to learn and experiment with this excellent cuisine will be immediately won over and rewarded with many wonderful surprises. Arabic food can rival any international gastronomy for originality and good taste, and, because it basically comprises simple, natural and easily digested foodstuffs, it ranks high in nutritional value with today's fitness-conscious society. </BLOCKQUOTE>

Glossary of Arabic Cuisine


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Arabic Bread (Khubz Arabi, pita)
Flat, round bread, which can be easily split to make a sandwich, or broken apart and used as a utensil for scooping food

Arayess
Deep-fried lamb sandwich

Ataif (gatayef, kataif)
Small pancakes stuffed with nuts or cheese and doused with syrup

Baba Ghanoush
Char-grilled eggplant, tahina, olive oil, lemon juice and garlic purée - served as a dip

Baharat (bjar)
Arabic mixed spices

Bamia
Baby okra and lamb in tomato stew

Baklawa (baklava)
Dessert of layered pastry filled with nuts and steeped in honey-lemon syrup - usually cut into triangular or diamond shapes

Basboosa
Semolina tart soaked with syrup

Bukhari Rice
Lamb and rice stir-fried with onion, lemon, carrot and tomato paste

Burghul (bulghur wheat, bulgar)
Parboiled and dried wheat kernels processed into grain, used in tabbouleh and mixed with lamb in kibbeh

Cardamom
Aromatic spice, member of the ginger family, used to flavour Arabic coffee, yoghurt and stews

Coriander (cilantro)
Lacy, green-leaf relative of the parsley family with an extremely pungent flavour akin to a combination of lemon, sage and caraway.

Ejje
Arabic omelette

Falafel
Small deep-fried patties made of highly-spiced ground chick-peas

Fatayer
Pastry pockets filled with spinach, meat or cheese

Fattoush
Salad of toasted croutons, cucumbers, tomatoes and mint

Foul (ful)
Slow-cooked mash of brown beans and red lentils, dressed with lemon, olive oil and cumin

Gahwa (kahwa)
Coffee

Haleeb
Milk

Halwa (halva)
Sesame paste sweet, usually made in a slab and studded with fruit and nuts

Hamour
Red Sea fish of the grouper family

Hommus
Purée of chickpeas, tahina, lemon and garlic - served as a dip with Arabic bread

Jarish
Crushed wheat and yoghurt casserole

Jebne
White cheese

Kabsa
Classic Arabian dish of meat mixed with rice

Kebab
Skewered chunks of meat or fish cooked over charcoal

Kamareddine
Apricot nectar used to break fast during Ramadan

Khubz Marcook
Thin, dome-shaped Arabic bread

Kunafi (kunafah)
Shoelace pastry dessert stuffed with sweet white cheese, nuts and syrup

Kibbeh (kibbe)
Oval-shaped nuggets of ground lamb and burghul

Kibbeh Naye
Raw kibbeh, eaten like steak tartar

Koshary
Cooked dish of pasta, rice and lentils to which, onions, chillis and tomato paste are added

Kouzi
Whole lamb baked over rice so that rice absorbs the juice of the meat

Kufta (kofta)
Fingers, balls or a flat cake of minced meat and spices that can be baked or charcoal-grilled on skewers

Laban
Tangy-tasting sour milk drink widely used in cooking as a substitute for milk

Labenah
Thick creamy cheese, often spiced and used as a dip

Lahma Bi Ajeen
Arabic pizza

Loubia (fassulya)
Green beans cooked in tomato sauce

Ma'amul
Date cookies shaped in a wooden mould called a tabi

Makloubeh
Meat or fish with rice, broad beans and cauliflower

Mai
Water

Mantou
Dumplings stuffed with minced lamb

Markok
Lamb and pumpkin stew

Mehshi
Means stuffed - aubergines, courgettes, vine leaves or cabbage may be stuffed with a mixture of minced meat, rice and onions

Melokhiyyah
Green, spinach-like vegetable

Mezze (mezza, meze, mezzah)
The Arabic word for appetiser

Mish mish
Apricots

Mouhammara
Mixture of ground nuts, olive oil, cumin and chillis, eaten with Arabic bread

Moutabel
Eggplant dip made with tahina, olive oil and lemon juice

Mubassal
Onion pancakes

Muhalabiyyah
Silky textured semolina pudding served cold

Musakhan
Chicken casserole with sumac

Mutabak
Sweet or savoury pastry turnovers usually stuffed with cheese, banana or meat

Najil
Saddle-back grouper

Rocca
Aromatic salad green with a peppery mustard flavour, used in salads or mixed with hot yoghurt

Sambusek
Triangular pies filled with meat, cheese or spinach

Sayyadiya
Delicately-spiced fish dish served on a bed of rice

Seleek
Lamb and rice dish where the rice is cooked in milk rather than the juice of the meat

Shai (chai)
Tea

Shaour
Red Sea fish from the emperor family

Shawerma
A cone of pressed lamb, chicken or beef roasted on a vertical spit where the meat is shaved off from the outside as the spit keeps turning. Saudi Arabia's most popular sandwich is Arabic bread filled with shawerma meat, salad, hot sauce and tahina

Sheesha (hubbly bubbly)
Pipe for smoking tobacco leaves or dried fruit through a water filter

Shish Taouk
Skewered chicken pieces cooked over charcoal

Shourba
Soup

Snober
Pine nuts

Sukkar
Sugar

Sumac
Ground powder from the cashew family, used as a seasoning

Tabbouleh
Salad of burghul, tomato, mint and parsley

Taklia
Spice consisting of ground coriander and garlic

Tahina
An oily paste made from ground sesame seeds, used in hommus, moutabel and baba ghanoush

Tamr
Dates

Taratour
A thick mayonnaise of puréed pine nuts, garlic and lemon, used as a sauce or dip

Um Ali
'Ali's mother' is a pastry pudding with raisins and coconut steeped in milk

Warak Enab (warak dawali)
Stuffed vine leaves

Yansoon
Hot spiced tea, used for medicinal purposes

Zatoon
Olives

Zattar
Blend of spices including thyme, marjoram, sumac and salt </BLOCKQUOTE>

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