Glossary of Arabic Cuisine129

Arabic cuisine is a diverse and vibrant culinary tradition that has been shaped by centuries of cultural exchange and geographic influences. From the bustling souks of Marrakech to the opulent palaces of Dubai, Arabic cuisine offers a tantalizing array of flavors, aromas, and textures.

To fully appreciate the richness of Arabic cuisine, it is essential to understand the unique terminology used to describe its ingredients and cooking techniques. This glossary provides a comprehensive guide to some of the most commonly used Arabic kitchen terms:

A* Al Dente (إلى دانتي): A term used to describe pasta or rice that is cooked until it is firm to the bite.
* Arayes (عرايس): A type of grilled sandwich made with pita bread stuffed with minced meat, vegetables, and spices.
* Asida (عصيدة): A thick porridge made from wheat flour or semolina, often served with honey or fruit.

B* Baklava (بقلاوة): A sweet pastry made with layers of filo dough filled with chopped nuts, honey, and spices.
* Barley (شعير): A cereal grain commonly used in soups, stews, and pilafs.
* Basmati Rice (أرز بسمتي): A long-grained fragrant rice often used in biryani and other dishes.

C* Couscous (كسكس): A type of steamed semolina used as a base for various dishes, such as tagines and stews.
* Cumin (كمون): A spice with a warm, earthy flavor, often used in meat dishes and spice blends.

D* Date (تمر): A sweet fruit that is a staple in Arabic cuisine, used in desserts, pastries, and bread.
* Dukkah (دقة): A spice blend made with cumin, coriander, sesame seeds, and nuts, often used as a condiment for bread or dips.

F* Falafel (فلافل): Fried balls made with ground chickpeas, herbs, and spices.
* Feta Cheese (جبنة فيتا): A salty, crumbly cheese used in salads, pastries, and as a sandwich filling.
* Filo Dough (رقاق): Thin, unleavened sheets of dough used to make pastries like baklava and bourek.

G* Garam Masala (غرام ماسالا): A spice blend made with cumin, coriander, cardamom, cinnamon, and other spices, often used in meat dishes and biryani.

H* Halloumi (حلوم): A semi-hard cheese made from goat's or sheep's milk, often grilled or fried.
* Harissa (هريسة): A spicy paste made with chili peppers, garlic, and coriander, used as a condiment or marinade.

I* Ishta (عشطة): A thick, clotted cream used in desserts and pastries.

J* Jallab (جلاب): A sweet drink made with carob molasses, grape molasses, and rose water.

K* Kabsa (كبسة): A traditional Saudi dish made with rice, meat, and vegetables, often served with a tomato-based sauce.
* Kibbeh (كبة): A type of dumpling made with bulgur wheat, minced meat, and spices, often used as a filling for pastries or served as a soup.

L* Labneh (لبنة): A thick, strained yogurt used as a spread, dip, or ingredient in pastries.
* Lamb (حمل): A type of meat commonly used in Arabic cuisine, especially in grilled dishes and stews.

M* Maamoul (معمول): A sweet pastry filled with dates, nuts, or pistachios, often made for special occasions.
* Makdous (مقدوس): Pickled baby eggplant stuffed with walnuts, garlic, and spices.
* Mansaf (منسف): A traditional Jordanian dish made with lamb cooked in a fermented yogurt sauce, served with rice.

N* Nigella Seeds (حبة البركة): Small, black seeds that have a slightly bitter taste and are often used as a spice in bread and desserts.

O* Olive Oil (زيت زيتون): A staple ingredient in Arabic cuisine, used in cooking, marinating, and as a dressing.

P* Pita Bread (خبز عربي): A flat, round bread that is a staple in Arabic cuisine, often used to wrap sandwiches and dips.

Q* Qatayef (قطايف): Thin pancakes filled with cream or nuts, often served with syrup or honey.
* Quince (سفرجل): A fruit that is often used in desserts and jams.

R* Ras El Hanout (رأس الحانوت): A complex spice blend that can contain up to 30 different spices, often used in tagines and meat dishes.

S* Saffron (زعفران): A valuable spice with a rich, earthy flavor, often used in rice dishes and desserts.
* Shawarma (شاورما): A type of grilled meat, often chicken or lamb, that is served in a pita bread with vegetables and sauces.
* Sumac (سماق): A spice made from dried, ground sumac berries, often used to add a tangy flavor to dishes.

T* Tahini (طحينة): A paste made from ground sesame seeds, used in dips, sauces, and desserts.
* Tabbouleh (تبولة): A salad made with bulgur wheat, parsley, tomatoes, and mint, often dressed with lemon juice and olive oil.
* Tagine (طاجين): A slow-cooked stew made in a conical ceramic pot, often with meat, vegetables, and spices.

U* Umm Ali (أم علي): A bread pudding made with puff pastry, milk, and nuts.

V* Vine Leaves (ورق العنب): Used to make stuffed grape leaves, often filled with rice, meat, and vegetables.

W* Walnut (جوز): A common ingredient in desserts, salads, and pastries.
* Watermelon (بطيخ): A large, juicy fruit that is a popular summer treat.

Y* Yogurt (زبادي): A staple in Arabic cuisine, used as a condiment, ingredient in dips, and as a base for sauces.

Z* Za'atar (زعتر): A spice blend made with thyme, oregano, marjoram, and sesame seeds, often used on bread and as a condiment.

2024-12-17

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