Travel Reference
In-Depth Information
soojuk
fried, spicy lamb sausage
bulgur wheat, parsley and tomato-based salad, with a sprinkling of sesame seeds, lemon and garlic;
also spelt tabouli
tabbouleh
tahini
thin sesame seed paste
waraq
aynab
vine leaves stuffed with rice and meat
MIDDLE EASTERN & ARABIAN MAIN COURSES
bamiya
okra-based stew
fasoolyeh
green-bean stew
felafel
deep-fried balls of mashed chickpeas, often rolled in Arabic bread with salad and hummus
hareis
slow-cooked wheat and lamb
kabbza
lamb or chicken cooked with onion, tomato, cucumber, grated carrot and other fruit
skewered, flame-grilled chunks of meat, usually lamb, but also chicken, goat, camel, fish or squid; also
known as
sheesh
or
shish kebab
kebab
kebab
mashwi
meat paste moulded onto flat skewers and grilled
kebsa
whole stuffed lamb served on a bed of spiced rice and pine nuts; also known as
khuzi
kofta
ground meat peppered with spices, shaped into small sausages, skewered and grilled
makbus
casserole of meat or fish with rice
mashboos
grilled meat (usually chicken or lamb) and spiced rice
mashkul
rice served with onions
mihammar
lamb cooked in yoghurt sauce and stuffed with nuts, raisins and other dried fruit
muaddas
rice served with lentils
mushkak
game
seasoned camel meat grilled on a skewer - usually tough as old boots!
samak
mashwi
fish barbecued over hot coals after basting in a date purée
shish ta-
wooq
kebab with pieces of marinated, spiced chicken
shuwa
lamb cooked slowly in an underground oven
Middle Eastern equivalent of Greek
gyros
or Turkish
döner kebap
; strips are sliced from a vertical spit
of compressed lamb or chicken, sizzled on a hot plate with chopped tomatoes and garnish, and then
stuffed or rolled in Arabic bread
shwarma
ta'amiyya
see
felafel
MIDDLE EASTERN PASTRIES & DESSERTS
