Template:Arab cuisine - WikiMD's WELLNESSPEDIA

Arab cuisine
Part of a series on
Regional cuisines
Eastern Arabian Bahraini Emirati Kuwaiti Omani Qatari Saudi Arabian Yemeni Maghrebi Algerian Libyan Mauritanian Moroccan Tunisian Western Saharan Levant/Mashriq Iraqi Jordanian Lebanese Palestinian Syrian Mizrahi Nile Valley Egyptian Sudanese Horn of Africa Djiboutian Somali Indian Ocean Comorian Overseas Arab Brazilian Arab Indonesian
Ingredients
Vegetables Bean Bell pepper Cabbage Chickpea Cowpea Eggplant Lentil Pomegranate Spinach Split pea Tomato Herbs & spices Barberry Black pepper Cayenne pepper Chestnut Cinnamon Cumin Garlic Hawaij Hazelnut Leek Mint Nut Onion Oregano Paprika Parsley Pistachio Saffron Sahawiq Walnut
Breads
Bataw Bazin Bint al-sahn Eish merahrah Fatoot Khmer Khobz Khubz tannur Lahoh Malooga Markook Mulawah M'semen Pita
Beverages
Arabic coffee Arabic tea Arak Araqi Ayran Date honey Hibiscus tea Jallab Naqe'e Al Zabib Qishr Salep Shahi haleeb Sharbat
Salads
List of Arab salads Arab Baba ghanoush Blunkett Fattoush Ful medames Hummus Malfouf Masmouta Matbukha Mechouia Palestinian Raheb Rubiyan Sweet potato Tabbouleh Tzatziki Ummak huriyya Wheat salad Zaalouk
Cheeses
Akkawi Areesh Caravane Domiati Egyptian Halloumi Jameed Jibneh Arabieh Laban rayeb Labneh Libba Mish Nabulsi Rumi Shanklish Syrian Testouri Yemeni
Dishes
Balila Batata harra Kabsa Mahmous Mandi Mansaf Quzi
Appetizers
Hilbah Shafoot
Holidays and festivals
Islamic New Year Ramadan Eid al-Fitr Eid al-Adha Sham el-Nessim Mawlid Christmas