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The National Dish From 10 Arab Countries

The National Dish From 10 Arab Countries

Discoverer the flavors of the Arab World with as we list the national dish of ten Arab countries.

A country’s national dish should represent the flavor of a whole country. Different opinions and lifestyles come together over food – especially in the Arab world.

Here are 10 Arab national dishes that you must try.

Egypt: Kushari


This 19th century Egyptian dish is a mix of rice, macaroni and lentils, topped off with spiced tomato sauce and garlic vinegar, and garnished with chickpeas and crispy fried onions.

Lebanon: Tabbouleh


Despite their love for meat, their national dish is vegetarian. This salad is made of tomatoes, finely chopped parsley, mint, bulgur, and onion, and is seasoned with olive oil, lemon juice, and salt.

Libya: Bazeen


This unleavened bread is made with barley, water and salt. It is commonly served with tomato sauce, eggs, potatoes and meat.

Oman: Shuwa


So a whole goat or sheep is wrapped in palm leaves, marinated and cooked in an underground oven overnight. Next day, throw it over some rice and it’s a party.

Qatar: Machboos


This is a favorite all over the Middle East. Simply rice, meat, onions, tomatoes and a whole lot of spices. You’d want to eat this every day.

Sudan: Ful medames

Ful medames

Also popular in Egypt, this dish is cooked fava beans served with vegetable oil, and cumin. To add flavor, it is also common to have it garnished with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables.

Palestine: Musakhan


The combination is easy, the outcome is delicious. Roasted chicken is baked with onions, sumac, allspice, saffron and fried pine nuts, and then served over taboon bread.

Iraq: Samak masgouf

Samak masgouf

Despite how simple it sounds, this Iraqi dish takes a while to prepare. It’s a seasoned carp, grilled to perfection over open fire.

Algeria: Couscous


Couscous has made it big around the world, but it originated in the Maghreb (western North Africa). Small balls of semolina, steamed and eaten either alone or with a stew spooned on top

Syria: Kibbeh


These meat-balls can be eater baked, cooked in broth, grilled, fried or even raw. They are made of burghul, minced onions and finely ground lean beef or lamb, seasoned with cinnamon, nutmeg, clove and allspice.

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