We love to get out of our comfort zone and try dishes from other cultures, enjoy new flavors and, above all, learn other ways of cooking. Among the cuisines of the world we fall in love with the Arabic: so rich, so varied and so tasty.
Arab gastronomy is extensive, the result of the union of several cultures. In it, vegetables, cereals and legumes prevail over other foods. The breads -also protagonists- are prepared, for the most part, in a pan or in special ovens and are characterized by their flat shape. we show you the 37 best recipes of arabic food.
Meat and poultry recipes
Cut the thighs into four or five pieces each, removing a little excess fat if necessary, and place in a zip-lock freezer bag along with the olive oil and all the spices. Massage well with your hands to cover all the pieces. Store in the fridge for at least two hours, better a few more.
Preheat the oven to 200ºC and cover a tray or dish with aluminum foil. Lightly grease with oil and add the chicken, separating the pieces in a single layer. Grill for 15-20 minutes, turning the pieces halfway through.
Let it rest a bit out of the oven and cut into thin pieces using a good knife. Heat a non-stick frying pan or grill with a dash of oil and sauté the meat over medium-high heat for a few 5-8 minutesuntil the small pieces are very crispy.
Set up the sauce beating the yogurt with the lemon juice, the parsley or cilantro, the minced garlic clove, a little oil and salt and pepper. Spread the pita bread or tortillas with a little sauce and add chicken, lettuce, onion and tomato to taste.
Full recipe | Chicken shawarma: this is how the Arabic version of the döner kebab is prepared
Other Arab meat and poultry recipes
Joejis Aluminum induction Moroccan tajine pot, steel base electric tajine, 28 cm non-stick induction tajine pot, Moroccan tagine for lamb, pork, poultry, fish Moroccan tajine
Legume and cereal recipes
Classic Traditional Hummus
Ingredients for 4 people: 400 g of cooked chickpeas, 70 g of extra virgin olive oil, 60 g of toasted sesame seeds, 50 ml of water, 1 clove of garlic, 5 g of salt, 30 g of lemon juice, 5 g of ground cumin and 100 g of natural yogurt (optional).
Elaboration: Wash the chickpeas well to remove the liquid in which they are submerged in the preserve. We drain and introduce in the glass of a kitchen robot. Add the peeled clove of garlic (if we remove the germ it will be softer), the sesame, the cumin, the salt, the lemon juice and the water. Blend until a semi-homogeneous mass is obtained before incorporating the extra virgin olive oil. Continue blending for a few minutes or until a creamy mixture is obtained. We can add more creaminess to the chickpea hummus if we add a little natural yogurt. Many Lebanese restaurants use it and it looks great, but this is completely optional. The consistency of hummus is something very personal, so we recommend adjusting the thickness point by adding a little more water and/or oil until you get the desired consistency. At the moment of serving, sprinkle with a splash of extra virgin olive oil, assorted seeds and sweet paprika. Other toppings that we can add are olives or chopped parsley. To taste.
Full recipe | How to make homemade chickpea hummus, the original traditional recipe is also the easiest
Other Arabic recipes of legumes and cereals
Baba ganoush or Lebanese eggplant pâté (microwaved)
Ingredients for 4 people: 1 aubergine, 1 clove of garlic, 2 g of ground cumin, 2 g of sweet paprika, 2 g of salt, ground black pepper to taste, 10 g of tahini, 60 g of extra virgin olive oil, 10 ml of juice lemon, coarse salt.
Elaboration: cut the aubergine in half, lengthwise, and sprinkle abundantly with coarse salt. Let stand 30 minutes, time in which the eggplant will release its juices. We wash, dry with absorbent paper and ready to start with the recipe. This is an optional step. We cut the meat of the aubergine, making deep incisions but without reaching the base. Place in a microwave-safe container, cover with cling film, pierce several places and cook at maximum power for 10-12 minutes or until tender. Peel the aubergine and place its meat in the glass of a blender or food processor. Add the rest of the ingredients and blend until all the ingredients are integrated and a creamy puree is obtained. If we want it cold, we keep the baba ganoush in the fridge. It can also be served right away.
Full recipe | Baba ganoush or Lebanese eggplant pâté, microwaved
Other Arabic vegetable recipes
More savory Arab recipes: eggs, breads and more
Shakshuka or eggs in pan with tomato and pepper
Ingredients for 4 people: 2 onions, 1 red pepper, 1 green pepper, 1 yellow pepper, 4 g ground coriander, 3 g ground cumin, 5 g sweet paprika, ground cinnamon to taste, 5 g harissa, 40 ml concentrated tomato, 800 g tomato, 25 ml extra virgin olive oil, fresh coriander to taste, salt, ground black pepper, flat pita bread (optional).
Elaboration: Pour the oil into a frying pan and sauté the diced onions over medium heat. we salt and pepper Then add the peppers cut into small pieces and let everything cook together for 10 minutes. We lower the heat and add the spices, stir and let everything cook again for five more minutes. Add the harissa and cook again for another 10 minutes. Add the tomato concentrate and cook again for another 10 minutes and finally the fresh tomatoes, peeled, seeded and diced, which we will leave for another 10 minutes until they are cooked with the rest of the ingredients. We preheat the oven to 200 degrees. In a tray or refractory frying pan, we pour our chackchouka base, and make six holes where we will crack an egg into one of them. Bake for seven to nine minutes, or until we see the clear curds. We serve very hot.
Full recipe | Shakshuka
Arabic recipes for sweets and desserts
It is best to assemble this cake between plate and plate, because the essential thing is to keep the wafers crisp for as long as possible. If you have everything ready, it is very quick to get it in a few minutes and it is worth it to find the contrast with the soft filling.
Ingredients for 8 people: 10 wafers of brick dough, sunflower oil for frying, sliced almonds for decoration, icing sugar for dusting. For the cream: 500 ml whole milk, 115 g sugar, 1 teaspoon vanilla extract, 3 egg yolks, 35 g cornstarch, 450 ml whipping cream (35% MG), 50 g sugar.
Elaboration: We start by preparing the pastry cream so that it has enough time to cool down. Bring 375 ml of milk to a boil with the sugar and vanilla. In a separate bowl, beat the yolks with the Cornstarch and the rest of the milk (125 ml). When the milk-sugar mixture begins to boil, remove it from the heat and gradually add it to the yolk mixture, stirring non-stop until everything is well integrated. Put this mixture in a saucepan over medium heat, stirring constantly until the mixture thickens. Once the cream is made, we cover it with plastic wrap, putting it directly in contact with the cream, to prevent a crust from forming. Let it cool down and put it in the fridge. Once the cream is cold, we mount the cream with the sugar and mix it with the pastry cream, until there is a smooth and uniform mixture. We keep it in the fridge. Heat a large frying pan with sunflower oil and when it is hot, start frying the brick wafers for about 10 seconds on each side as they are done right away. They should be golden but not burnt. As we take them out of the pan we are putting them on absorbent paper so that the excess oil is removed. To assemble the cake, place a wafer on the tray where we are going to serve it and cover it with cream, spreading it well, place another wafer on top, taking care not to squeeze it so as not to break it, and proceed in the same way, until we finish with the wafers and the cream. On the last wafer we do not spread cream but the almonds that we will have previously toasted a little in a pan. Finally, sprinkle with a little icing sugar.
Full recipe | Arabic cake: recipe
Other Arabic recipes for sweets and desserts
In DAP | Za’atar, the Arabic spice mix that will transform your dishes: how to make it and use it in your kitchen (with seven recipes to try)
In DAP | How to use the eight most important spice mixtures in gastronomy in the kitchen (such as curry, harissa or ras el hanout)