Category:Arabian Cuisine

As the region is quite diverse in all forms of its nature as well as culture, it is not surprising to find that similar diversity in the cuisine of the region. Arabian food constitutes an important and vital part of most buffet spreads. The specialties commonly found in the cuisine of Arabia include Hoummus- a dip made from chickpeas and sesame seeds, Ghuzi- a whole roast lamb on a bed of rice mixed with nuts and Wara enab- vine leaves stuffed with rice. Local dishes include, Matchbous- spiced lamb with rice, Hareis- a rich delicacy of slow-cooked wheat and tender lamb and Seafood served with specially seasoned rice. Delicious regional desserts include, Umm Ali (literally 'Mother of Ali')- a type of bread pudding, Esh asaraya- a sweet kind of cheesecake with a cream topping, Mehalabiya-a pudding sprinkled with rosewater and pistachios. A traditional Middle Eastern snack is the shawarma - grilled slice of lamb or chicken, mixed with salad and rolled inside a pocket of Arabic bread - that is sold in many small outlets around the city. All in all the cuisine of Arabia is unique and diverse.