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  Kibbeh

  Kibbeh or kibbe (also kubbeh) (Arabic: كبة‎, pronounced [ˈkibbeh] or [ˈkubbah]) is a Levantine Arab/Assyrian dish made of burghul and chopped meat. The best-known variety is a torpedo-shaped fried croquette stuffed with minced beef or lamb. Other types of kibbeh may be shaped into balls or patties,...
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  Tabouli

  Tabbouleh (Arabic: تبولة‎; also tabouleh or tabouli) is a Lebanese salad dish. Traditionally a mountain dish from the Eastern Mediterranean, it has become one of the most popular Middle Eastern salads. Its primary ingredients are finely chopped parsley, bulgur, mint, tomato, spring onion, and other...
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  Ayran

  Ayran or airan (from Turkish ayran ) is a Turkish drink made of yoghurt and water, popular in Armenia, Azerbaijan, Bosnia, Bulgaria, Iran, Iraq, Lebanon, Syria, Turkey, and other parts of the Balkans, the Middle East, and Central Asia. It is similar to Armenian tahn, Indian lassi, and Iranian doogh...
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  Mujaddara

  Mujaddara or moujadara (Arabic: مجدرة‎, Greek: Μουκ̌έντρα), also known as mejadra or mudardara, consists of cooked lentils together with groats, wheat or rice, garnished with roasted onions that have been sauteed in vegetable oil. Cooked lentils are popular all over the Middle East and form the...
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  Kebab

  Kebab (also occasionally transliterated as kebap, kabab, kebob, kabob, kibob, kebhav, kephav) refers to a variety of meat dishes in Arabic,Turkish, Persian, Cypriot, Iraqi, Pakistani, Central Asian, South Asian and some of the African cuisines. The best-known kebab dishes in the West consist of...
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  Fattoush

  Fattoush (Arabic: فتوش, also fattush) is a Levantine salad made from toasted or fried pieces of pita bread (khubz 'arabi) combined with mixed greens and other vegetables. Fattoush belongs to the family of dishes known as fattat (plural) or fatta, which are made in the Levant by Arab cooks using...
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  Kadaif

  kunāfah (Arabic: كنافة),künefe is a very fine vermicelli-like pastry used to make sweet pastries and desserts. It is sometimes known as shredded phyllo. Kunafah is of Fatimid origin. Kunafah has long been present in Egypt and the Levant. It has also been a staple of the cuisines of the former...
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  Baklava

  Baklava is a rich, sweet pastry made of layers of phyllo dough filled with chopped nuts and sweetened with syrup or honey. It is characteristic of the cuisines of the former Ottoman Empire, as well as Iran, the Caucasus and much of central and southwest Asia. The history of baklava is not well...
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  Kofta

  Kofta (see section Names for other names) is a Middle Eastern and South Asian meatball or dumpling. In the simplest form, koftas consist of balls of minced or ground meat — usually beef or lamb — mixed with spices and/or onions. The vegetarian variety like lauki kofta, shahi aloo kofta are popular...
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  Dolma

  Dolma (pl. dolmas or dolmades) is a family of stuffed vegetable dishes in the cuisines of the former Ottoman Empire and surrounding regions, including Turkey and Cyprus, the Balkans, many Arab countries, Iran and the Caucasus and Central and South Asia. Perhaps the best-known is the grape-leaf...