With the definition of ‘Arabic cuisine’ means a multitude of different traditions whose cradle is the Arabian Peninsula (the so-called Mashreq), traditions that spread throughout northern Africa (Maghreb).
From Morocco to Egypt, Syria, the United Arab Emirates, Qatar, Jordan; to lord it are hot climates and desert, water shortages and tasty cuisine, based on simple ingredients but combined so wise.
We list below some of the recipes given in this volume:
ayran
Beyti Kebab
Coffee ginger (Qishr)
turkish coffee
Squids rice
Onions Stuffed Saudi Arabia
Mediterranean couscous
Doner Kebab
Falafel
Fattoush chickpeas
Fattoush Lebanese
Ful mudammas
Ghorayebah
Ghotaab
Ghraybeh
harira
Lebanese Salad
Kahk
Lamb Kofta
Milk and rice
Fig jam
Mshabbak
Nummoora
Osmallieh
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