Introduction of popular and original Arabic food:
Mandi (mandi):
This traditional Yemeni dish is very popular throughout the Arabian Peninsula. The way to prepare this dish is completely unique. Meat and rice are cooked in an underground pit. This method is an ancient method that uses the earth element to trap the heat and smoke or steam of food. Mandi is usually served on special occasions such as weddings in Saudi Arabia.
Mashwi (Mashwi) Arajaj:
This dish is a Saudi Arabian kebab that is battered, marinated and grilled with boneless chicken breasts. Common ingredients for flavoring meat are spice powder and dried herbs such as paprika or red pepper powder, ginger, garlic, onion, black pepper, salt, oil, and lemon juice. Spicy and juicy chicken is usually accompanied by garlic sauce and mixed salad.
Sentence (jalamah):
This dish has been a common dish in Asir (a region of Saudi Arabia) for centuries. Jalmeh is cooked with pieces of lamb meat along with fat, onions and a combination of Arabic spices such as cinnamon, black pepper and coriander. This dish is often served with bread or with rice. Jalma is usually made in ceremonies and celebrations such as Eid al-Adha.
Jalamah (Jalaamah):
Jalameh is a lamb dish that is traditionally prepared in the region of Saudi Arabia. It consists of pieces of very young lamb cooked in fat, onion and a combination of Arabic spices such as cardamom, cinnamon, coriander and black pepper. This special dish is usually prepared on festive occasions such as Eid al-Adha.
Baba Ghanoush (Baba Ghanoush):
Baba Ghanoush is a Middle Eastern food that has Lebanese roots. Babaghnoush is one of the most famous Arabic dishes, which consists of fried and pureed eggplant, garlic, olive oil, lemon juice and tahini. Sometimes mint, onion and various spices are added to it. Its name was adapted from the Arabic phrase Baba Ganjoj, where Baba means father or grandfather and Ganjoj means ruined, which refers to the supposed invention of Baba Ghannoosh by one of the royal harems.
Masgouf (masgouf):
Masquf is a seafood dish that is found all over Iraq. It is often referred to as the national food of this country. The fish used to prepare masqov is usually freshwater carp, which is buttered, marinated, put on a skewer and grilled by the fire. To give it a crispy appearance, the fish is usually covered with salt before cooking, while if the fish is fresh and of good quality, the marinating step may be omitted. Although this dish is found throughout Iraq, it is more popular in the cities along the Tigris river.
Majdra (mojdareh):
The vegetable combination of lentils and rice is a classic Levantine dish that is best served with fresh salads. This dish is combined with cooked rice and lentils enriched with large amounts of fried onions in olive oil. When served, this combination is covered with fried onions and usually eaten with plain or garlic-flavored yogurt and flat bread.
Chris (kris):
A staple during Ramadan in many Middle Eastern countries is a plate of rabbit, a hearty meal that combines whole wheat and meat. This centuries-old dish probably originated in Saudi Arabia, but has since spread throughout the Middle East and India.
Falafel (Falafel):
Falafel is one of the most popular Arabic dishes around the world. This Arabic fast food is actually fried balls prepared with chickpeas and a mixture of different herbs and spices. Falafel is usually served with a variety of salads, vegetables and sauces in pita bread or lavash. This extremely famous and nutritious food is very popular in the West.
Homs (Hummus):
Hummus is an Arabic appetizer made by adding lemon juice, garlic, salt, cumin, red pepper and olive oil to mashed chickpeas. This dish has become one of the most famous Arabic dishes, especially in the United States and Europe. Since hummus is both plant-based and easy to make, it can be included in any meal.
Photos (FATTUSH):
This delicious traditional bread salad is common in Lebanon and Syria and is often served at dinner. Fattoosh is a mixture of different vegetables, small pieces of fried bread (pita bread) and pomegranate, and there are no strict rules for the vegetables used in it. The word fatush in Arabic comes from "fatah" which literally means opening and victory.
Tabouleh:
Tabbouleh, like hummus and fattoush, is a common taste in the Arab world and is known as the national food of Lebanon. This salad is made with parsley, mint, onion, tomato, semolina, lemon juice, olive oil, black pepper and salt. Tabbouleh is a very simple dish but with a very distinctive taste. The taste of this salad is very enjoyable for those who try Arabic food for the first time.
This salad is usually served as an appetizer and is sometimes accompanied by pita bread and hummus. It is better to leave the tabbouleh in the refrigerator for a few hours before serving so that the taste will be better.
Bait Al Mandi Arabic Restaurant in Dolat Abad Tehran tries to offer you an attractive experience by following the principles of cooking Arabic food and using special spices.