A special and distinctive file of famous Gulf and Levantine foods
Gulf and Levantine cuisine is famous for its distinctive and delicious cuisine and today we will present some of the most famous Gulf and Levantine cuisines. Whereas
Gulf cuisine focuses on rice, lamb, fish, and spices such as saffron and cardamom, while Levantine cuisine is known for appetizers (small dishes) such as hummus, falafel, tabbouleh, and grilled meats. Both traditions share Middle Eastern roots but differ in ingredients, cooking techniques, and cultural influences.
1-Saudi Al-Muftah
Ingredients
Whole lamb cleaned
Lamb spices:
2 chopped onion
Salt/pepper to taste
1/2 teaspoon nutmeg
1 star anise
1 teaspoon cinnamon
5 cloves
6 cardamom seeds
2 loums
4 bay leaves
2 tsp saffron
5 garlic cloves
cinnamon stick
For rice:
10 cups American rice
1 tablespoon saffron
1/2 cup rose water
1 ounce lamb lemonade
4 tablespoons ghee
Oil in a bowl
A very hot piece of charcoal. Rice spices:
2 tablespoons of spices (beef swir)
cinnamon stick
4 cloves
5 cardamom pods
1 tablespoon crushed garlic
salt/pepper to taste
Preparation
Place the lamb in a large pot that can be filled with hot water and put it on the fire.
When the water starts to boil, remove the foams from the surface and season with the spices in the ingredients and add onions to it.
Leave the fire for 3 hours (possibly for a shorter time depending on the type of lamb).
In the meantime, we will prepare the rice.
Soak the rice with water with a tablespoon of vinegar.
-Soak the saffron with rose water.
In a pot on the fire, put lamb leiyeh and ghee and roast until they melt.
Add all the spices and stir.
Add the rice and stir for several minutes to soak in the spices and fat.
Add the beef broth until the rice is submerged.
Cover the pot and simmer on the heat until the rice is flattened.
After the rice is cooked, the rose water with saffron is poured over the rice.
Put out the fire under the pot, then heat the charcoal on the fire until it becomes very hot, and put the oil plate on the rice, put the hot charcoal in the oil, and cover the pot immediately again, until we get the taste of grilling.
-Leave the rice covered for a quarter of an hour until it tastes like barbecue.
-Then pour the rice into a very large bowl and place the lamb on top and serve hot, healthy and well.
2- Saudi Kabsa
Saudi Kabsa Ingredients:
Kilo of lamb.
4 cups basmati rice, soaked for a quarter of an hour.
3 fruits of chopped onions.
1/4 cup of tomato sauce.
2 chopped green chili peppers.
3 grated carrots.
teaspoon zest of lemon zest.
1/4 cup oil.
Kabsa spices:
1 tablespoon cinnamon powder.
1/2 tablespoon ground cardamom.
1/2 tablespoon of ground ginger.
2 tbsp ground cloves.
tablespoon salt.
1 tablespoon black pepper.
1 tablespoon cumin.
1/2 tablespoon turmeric.
Instructions:
Mix all the spices together, stir and set aside.
Put a pot on the fire with oil, leave until hot, then add the onions, and stir until it changes color to yellow.
Place the pieces of meat on it and continue to stir until the meat changes color to brown.
Place a tablespoon of the spice mixture and stir, add the carrots, lemon zest and tomato sauce.
Add the water and leave the ingredients on the fire until the meat is cooked, until the ingredients are cast and then season with salt.
After soaking the rice, it is drained from the water, added to the ingredients, poured water over it and brought to a boil.
Leave the kabsa on low heat until the rice is cooked.
Scoop the kabsa into a large serving dish and with bliss and healing.
3- Jordanian Mansaf
Ingredients
Amounts of Jordanian mansaf :
Kilo of lamb meat
Half a kilo of short grain rice
A kilo of liquid frozen milk
Half a kilo of whipped curd
Tablespoon starch powder
Two loaves of saj bread
Soft spices (salt –white pepper-turmeric)
Coarse spices for boiling meat (onion-cardamom love-black pepper love-bay leaf)
2 onions, cut into slices
Arab ghee
Chopped nuts and parsley for garnish
Method of preparation
To prepare the meat:
Sauteing onions with Arabic ghee until wilted
Add the meat to the onion and stir it until it takes the taste
Add coarse spices and water to it to start boiling
After half of the water is cooked and half of the water is drained of impurities
To prepare yogurt:
We mix the frozen, sour milk with starch together
We put the mixture in a saucepan on fire, stirring constantly until it starts to boil, and then add about one glass of meat broth to the yogurt
Finally, add the boiled meat pieces with a little margarine to the boiling milk and leave them a little on the fire
To prepare rice:
We prepare the rice and cook it normally with ghee and add soft spices
To provide a breather:
Put the loaf of bread in a serving dish and drink it with a little milk, then add rice on top of it, then half the meat on top of the rice and decorate with chopped parsley and nuts and serve the cooked yogurt next to it.
A second way to prepare a salad dresser :
The original mince of salt, the capital of the Jordanian Balqa, does not put any spices with the meat, except a natural mixture of a plant collected from the mountains called haddouk, similar to fenugreek to some extent, mixed with a little turmeric to give the mixture a color that tends to pale yellow, and no onions or any of the spices you mentioned are added
Secondly, the meat is not boiled, the meat is washed well, then added to the milk (frozen), which has started boiling, which you must continue to stir until it boils, then add the raw, unboiled meat and not treated with any kind of spices, and then leave on low heat until the meat is cooked .Salt is not added because the milk has enough salinity in it.
4. as an Iraqi
Ingredients
A kilo of meat cut into longitudinal slices
Half a glass of yogurt
Half a cup of tomato paste
Half a glass of olive oil
Half a cup of lamb roll
A spoonful of hot sauce
Lemonade
A tablespoon of white pepper
A tablespoon of red pepper
Tablespoon garlic powder
Tablespoon cardamom powder
A tablespoon of cloves
A tablespoon of salt
3 tbsp shawarma spices
2 bay leaves
Method of preparation
In a deep bowl, mix all the spices with yogurt, tomato sauce and olive oil, then add the meat, cover the bowl and leave in the refrigerator for 24 hours.
We take the meat out of the refrigerator and put it in a colander to get rid of the liquid.
In a pot on a high-temperature Fire, add the lamb roll and stir it until it changes color to red.
Then add the marinated meat to the lamb and stir them well until cooked and the color changes to Brown and decorate with parsley and onions and serve with tahini sauce and Arabic bread .
-5 pieces of meat:
Ingredients
One and a half kilos of lamb cut into pieces
2 a cup of washed Egyptian rice
2 a glass of hot milk
Salt / pepper to taste
A teaspoon of seven spices
A teaspoon of cinnamon
2 a spoonful of margarine for rice
spoons of margarine for decoration
Water for boiling meat
chopped onion in the middle
Oil for frying
The method of slicing with meat :
١-in a pressure cooker pot over medium heat, put the meat and onion and fry for several minutes, then add water and season with salt and pepper .
٢-when the water starts to boil, the foams are removed from the face, then seasoned with salt, pepper, seven spices and cinnamon.
٣-cover the saucepan and leave until the water boils and the bowl whistle starts to whistle.
٤-reduce the temperature and leave on the fire for an hour, then remove from the heat .
٥ - safety standards are observed, the lid of the pressure cooker is opened, the meat is lifted, filtered of impurities and the broth is placed separately. .
٦-we prepare another bowl and put it on medium heat, put the margarine and roast the rice for ٤ minutes .
يضاف-add ٢ one and a half cups of meat broth to the rice and when the water boils, stir and cover the pot and reduce the temperature and leave to level .
٨-when the rice is leveled, add milk to it and leave it on a quiet fire, stirring from time to time.
٩-when the milk dries and the rice grains become mashed, remove from the heat.
١٠-pour the rice boil into a serving dish.
١١-and the meat is placed in the middle and sprinkled with margarine after heating it.
١٢-serve this dish hot and healthily
- 6 preheated toppings bread
Ingredients ingredients of the dough
A glass of Brown wholemeal flour :
, And warm milk.
Four glasses of flour.
Two teaspoons of sugar;،
And salt. A teaspoon of soft instant yeast. A tablespoon of olive oil.
Chicken ingredients:
A kilogram of chicken.
A large onion. A stick of cinnamon. Ten grains of the right cardamom. A teaspoon of salt.
Components of the onion mixture:
Four large onions are coarsely chopped.
Half a glass of olive oil. Three to four tablespoons of sumac
. Half a teaspoon of salt. Fried pine nuts.
Method of preparation preparation of chicken:
Put the onion pieces inside the chicken, add cloves of cardamom, two sticks of cinnamon, put the ingredients in a saucepan on the fire, add water،
And cover the saucepan and boil the chicken for thirty-five to forty minutes
. Preparation of onion mixture:
Put the chopped red onion in a saucepan on the fire
, Add both: olive oil, a little salt, sumac and leave the mixture on the fire until the onion becomes soft.
Preparation of the dough:
Put qualitative flour in the blender bowl and then add olive oil, yeast
Sugar, a pinch of salt and turn on the mixer on a quiet speed, then gradually add the milk and continue stirring for five minutes.
Form the dough into round discs, let it rest for sixty minutes. Sprinkle a small amount of flour on the workbench, lay out the dough،
And supply it using a crossbow in the form of a round loaf, the size as desired. Put the loaf of dough in the grill for several seconds, turn it over on the second side until it becomes golden, then turn it over several times in order not to swell the loaf.
Remove the loaf from the grill, place it on a clean kitchen towel and wrap loosely with the towel. Repeat the preparation of bread from the dough to the end of the quantity.
Application:
Put the loaf and distribute a copious amount of onion mixture on it, then add the chicken pieces and decorate the convector with pine nuts, wrap the convector bread and put it in a serving dish or it can be put in the oven in order to brown it and then serve.
- 7 slices of meat and vegetables
Ingredients
Flour - 6 cups
Salt - a teaspoon
Beef, cut into cubes - 1 kilogram
Green beans - 1 kilogram
Lumi-8
Onions of medium size, finely chopped - 4
Tomato paste - 4 teaspoons
Tomatoes of medium size, finely chopped - 8
Ghee-Cup
Zucchini, boiled and cut into slices - 500 g
Boiled eggplant, cut into cubes - 500 g
Mixed Arabic spices - a tablespoon
Salt - two teaspoons
Black pepper - a teaspoon
Mode of operation
1-in a bowl, put the flour, salt and a little water. Knead the mixture with your hands until you get a firm dough.
2-cover the bowl with adhesive nylon paper and set aside for 30 minutes until the dough relaxes.
3-roll out the dough on a floured surface. Heat a large frying pan over medium heat. Cook the dough for two minutes on each side until tender.
4-melt the ghee in a saucepan over medium heat. Add the onion and stir until wilted.
5-add the Lomi, meat and tomato paste. Stir the mixture for 10 minutes until the ingredients overlap.
6-add the tomatoes and Arabic spices. Immerse the mixture in water. Reduce the heat and boil the mixture for an hour on low heat until the meat is cooked. Season with salt and black pepper.
7. add the zucchini and boiled eggplant. Stir the ingredients until they interfere.
8-break the disc into pieces and place them on a serving plate. Add the meat and vegetable mixture on top of the pinch.
9-serve the dish hot on your trip.
- 8 cell capacity
Ingredients
A kilo of fresh lamb, cut into medium-sized pieces.
A kilo of medium grain rice (Egyptian rice).
A large head of garlic .
Six sticks of cinnamon.
Two tablespoons of municipal margarine.
Salt -to taste -. A teaspoon of soft cinnamon. A pinch of black pepper.
300 g of ripe love chickpeas .
Nuts for decoration ( toasted almonds and pine nuts). Method of preparation wash the meat thoroughly and put it on the fire until fully cooked
. Soak the rice in warm water for about a quarter of an hour . Bring a cooking bowl (cooker) and put a spoonful of municipal margarine in it
, Then add the peeled whole garlic and simmer, stirring, until slightly browned.
Add the cooked meat to the garlic and stir them a littleso that the meat takes on the flavor of garlic.
Then add the chickpeas to the bowl, stirring them a little. Add cinnamon sticks, salt and spices mentioned by ingredients.
I simmer all the ingredients for ten minutes with the bowl well closed so that the substances are homogeneous with each other. Put the meat stock on the fire and let it heat up.
Bring the container for the capacity (Crock-Pot) or alternatively an airtight container،
Grease the bowl with a little municipal margarine. Bring the bowl in which the meat and the rest of the ingredients are from the fire, take all these ingredients and drain them from the margarine, and keep it،
And put it in the Crock-Pot in an orderly manner. Bring the soaked rice and drain it well from the water and pour the margarine on it that you saved from filtering the meat, then stir it together until it takes the taste،
And add a pinch of salt with rice, and then pour the rice into the container without stirring
. Add the meat broth to the capacity quietly until it is slightly infused, then close the capacity well،
Put in the oven to simmer at medium temperature for about half an hour
(Note: the oven must be turned on from below a short time before putting the power inside).
After that, take the capacity out of the oven and pour it with a flat bowl, decorate with appetizing nuts, and serve the capacity with several types of salads،
Such as a mixed vegetable salad, and a yogurt salad with cucumbers.
- 9 mince oven meat
Ingredients
To prepare the meat:
1 1/2 kilos of lamb
1 onion, finely chopped
3 crushed garlic cloves
1/3 cup vegetable oil
1 tablespoon of soggy spices
1 teaspoon saffron
Salt to taste
1/2 teaspoon black pepper
To prepare rice:
3 tbsp plumper
1 onion, finely chopped
2 cups of basmati rice
3 cups of water
2 cinnamon sticks
1 teaspoon cumin
4 cardamom beads
1 teaspoon of salt
1/2 teaspoon black pepper
Method of preparation
Mix in a bowl both onions, garlic, vegetable oil, Mandi spices, saffron with salt and pepper, stir well, then add the meat, mix the ingredients until the meat absorbs all the flavors and put it in the fridge for two hours or for the whole night .
We start by preparing the rice, heat the fat in a saucepan over high heat, then add the onion and stir until it becomes soft, then add cinnamon, cumin, cardamom, salt and pepper with a glass of water and stir for two minutes, then add rice and water and let it boil .
We seal the pot with aluminum foil, make small holes in it, and then protect the oven well .
Put the marinated meat on top of the foil and cover with an additional aluminum foil on top so that it cooks well .
We put the saucepan in the oven for an hour and a half until the rice and meat are completely cooked .
Put the meat aside, remove the aluminum foil, stir the rice a little, then return the meat to the pot on top of the rice, put a pot with vegetable oil in the middle of it, heat a piece of charcoal on the fire, put it in the oil, immediately close the pot with aluminum and leave it covered so that the rice and meat absorb the flavor well .
We remove the aluminum foil, pour the rice and meat into the serving dish, so that the soggy meat is ready to serve .
-10 fried kibbeh
Ingredients for fried kibbeh
Three and a half glasses of fine bulgur.
A kilo of haberdashery meat.
Three tablespoons of cold water.
One onion cut into quarters.
Half a lemon.half a lemon.
Two Leaves of fresh green mint.
Salt, pepper to taste.
Ingredients for kibbeh filling
Onion finely chopped.
Five hundred grams of meat is fat-free.
Vegetable oil for frying.
One eighth of a teaspoon of white pepper.
One eighth of a teaspoon of ginger.
One eighth of a teaspoon of black pepper.
One eighth of a teaspoon of salt.
Four tablespoons of pomegranate molasses.
How to prepare fried kibbeh
How to prepare kibbeh
We soak bulgur in water for half an hour.
Mix the chopped onion with mint, salt, pepper, peel half of our lemon, then add the fine bulgur drained from the water in an electric blender until we get a smooth mixture.
Add the minced meat to the previous mixture of water, and repeat the mixing process well until the ingredients are mixed, then pour the mixture into a deep bowl and start the kneading process by hand well.
How to prepare the filling
Put the vegetable oil in a wide frying pan and let it simmer a little until the oil warms up, then add the chopped onion and leave until it wilts, then add the meat and stir it with onions, add white pepper, black pepper, ginger, stir the ingredients together, and leave it on low heat until the meat is cooked.
We divide the kibbeh into small balls according to the desired size, then make a small hole in each ball, put in it a little of the filling that we have prepared in advance, then close it well and gently, and repeat the process with the rest of the balls.
We heat copious oil in a deep frying pan, put the kibbeh kernels in it and leave until they are browned on all sides and take on a golden color.
We put the kibbeh on drying paper to get rid of excess oil, and serve hot.
- 11 Lebanese fried dumplings
Lebanese kibbeh ingredients
Two kilograms of fine bulgur.
A kilogram of ground beef.
Two grains of boiled potatoes.
Two onions.
Two tablespoons of red pepper, ground not hot.
Peel a sour lemon.
Four tablespoons of salt.
Ingredients for the Lebanese kibbeh filling
One and a half kilograms of minced lamb.
Four pieces of onions.
Three hundred grams of walnuts.
Two hundred grams of pine nuts.
Two teaspoons of black pepper, to taste.
Three teaspoons of salt, to taste.
How to prepare Lebanese fried kibbeh
Preparation of kibbeh dough
We wash the bulgur well and put it in a bowl, leave for ten minutes.
Finely chop the bulgur, meat, lemon zest, onion and potatoes in a meat grinder, then rub the ingredients well, Season them with salt and ground red pepper, until a soft, easy-to-form dough forms afterwards.
Preparation of the filling
Put the meat in the pan and stir it well, then add the onion, season with salt and black pepper, stir all the ingredients well, leave on the fire until cooked.
We form balls from the dough, then we make a hole and stuff it with meat filling, and then we close it well and dip it in copious oil until it takes on a golden color.
12-Syrian fried kibbeh
Ingredients of Syrian kibbeh
Five hundred grams of fine bulgur.
Four hundred grams of lean meat.
Two small onions.
A tablespoon of grated lemon peel.
A teaspoon of ground basil or basil.
A teaspoon of fine marjoram.
A teaspoon of salt.
Half a teaspoon of paprika.
A cup of water, as desired.
Two tablespoons of white flour.
Ingredients for Syrian kibbeh filling
Three hundred grams of finely minced meat.
Three large onions, finely chopped.
Two tablespoons of olive oil.
A tablespoon of butter.
One hundred grams of pine nuts.
Salt and black pepper, as desired.
How to prepare Syrian fried kibbeh
Preparing the kibbeh dough
Soak the bulgur with half a cup of water for ten minutes.
We put the bulgur, flour, onions, salt, and pepper in the kibbeh machine, then mix them well until they blend together, and then add: Paprika, basil, and marjoram, and grind them for five minutes.
We put the mixture in a bowl and add the meat to it, then we start kneading the dough well until all the mixture is mixed together. If there are cracks in the dough, a little water can be added. After finishing kneading, place the dough in the refrigerator until the filling is prepared.
Preparing the kibbeh filling
We put olive oil, butter, and onions in a frying pan and stir them until the onions wilt, then add the minced meat, stir them, then leave them for a while until the meat is cooked, then add the toasted pine nuts, and leave them until they cool.
We form kibbeh discs in the usual way and fill them with a spoonful of filling, then fry them in hot oil until they become golden in color.
13 - Syrian chickpea fattah
Ingredients
Three hundred grams of chickpeas, soaked overnight in cold water with a teaspoon of baking soda.
Two loaves of Arabic bread.
Sheep fat.
One hundred grams of pine nuts.
Four cloves of garlic.
Five hundred grams of yogurt.
Three tablespoons of red grape vinegar or lemon juice.
Three tablespoons of tahini.
Vegetable oil.
Salt - as desired -.
Black pepper - as desired.
Pomegranate seeds.
Aleppo red pepper.
Chopped parsley.
Preparation method
Wash the chickpeas, cover them with cold water, and cook them until they are cooked but still firm.
Season with salt and pepper.
Cut the bread into small squares and fry it in plenty of oil until it turns light brown.
Melting sheep fat.
Mix yogurt, tahini, garlic and vinegar with a little salt.
Place the chickpea broth in a bowl, then add the yogurt mixture, add the crispy bread, pine nuts, parsley, and pomegranate seeds, then water it with sheep fat or local ghee.
14 - Shawarma fattah
Ingredients
Three large pieces of chicken fillet.
Three loaves of Arabic bread.
Three tablespoons of butter.
A teaspoon of salt.
Four tablespoons of corn oil.
Two cups of short-grain rice.
Three tablespoons of pine nuts.
Half a teaspoon of crushed chili.
A teaspoon of mixed spice.
A large onion, cut into wings.
Five cups of hot chicken broth.
Half a teaspoon of black pepper.
Two tablespoons of sumac.
A teaspoon of cinnamon.
Yogurt mixture ingredients:
Four cups of milk (yogurt).
A teaspoon of salt.
Four cloves of crushed garlic.
Corn oil - for frying-.
Preparation method
Cut the bread into small squares using kitchen scissors.
Put an amount of oil in a deep frying pan at a medium height, then place the frying pan on medium heat until the oil heats up well.
Fry the bread until it turns light golden.
Transfer the bread to a piece of kitchen paper until the excess oil is removed.
Wash the rice several times, then soak it for thirty minutes.
Place the butter in a deep pot, then place the pot over medium heat until the butter melts.
Filter the rice and add it to the butter.
Stir the rice with the butter using a wide plastic spoon for several seconds until it is covered with butter.
Add salt and three cups of broth and leave the rice to boil for several minutes until it absorbs most of the broth.
Reduce the heat and then cover the pot.
Leave the rice on the fire for thirty minutes or until it is completely cooked.
Cut the chicken into very thin slices using a sharp knife.
Put the oil in a wide frying pan and put the frying pan on medium heat.
Add the pine nuts and stir the pine nuts using a slotted spoon until they turn light golden.
Transfer the pine nuts to a piece of kitchen paper to remove excess oil.
Add the chicken and stir the chicken over high heat until its water dries up and is completely cooked.
Add spices, onions, cinnamon, salt, pepper and sumac.
Stir the chicken with the spices for several seconds, then add half a cup of broth and stir for several minutes until the onions soften.
Preparing the yogurt mixture:
Place the milk, salt and garlic in a deep dish, then stir the milk until mixed using a wide plastic spoon.
Distribute the fried bread in a deep serving dish and reserve a little bread for decoration.
Distribute an amount of broth to soak the bread while keeping it crispy.
Distribute the rice on the bread and distribute the yogurt mixture until it covers the rice completely.
Distribute the chicken and onion mixture over the yogurt.
Distribute the pine nuts and the rest of the bread, then serve the shawarma fattah directly.
15- Syrian eggplant fattah
Ingredients
A kilogram of eggplant.
Half a kilogram of minced meat.
A cup of chopped onions.
A cup of vegetable oil.
A quarter cup of ingredients: pine nuts, peeled almonds, and tamarind drink.
One and a half teaspoon of salt.
Two kilograms of tomatoes.
Two teaspoons of pomegranate molasses.
Half a teaspoon of ingredients: sweet pepper, black pepper, cinnamon, and parsley.
A cup of vegetable oil.
Two loaves of bread.
Sauce ingredients:
A cup of tahini.
A cup of milk.
Two crushed cloves of garlic.
Preparation method
Fry the pine nuts and almonds, stir them until they change color, then set them aside in a bowl.
Fry the onions, meat, salt, black pepper, sweet pepper, and cinnamon, then mix the ingredients, and leave them on the fire for ten minutes.
Add half the amount of pine nuts and almonds, stir a little, then clean the eggplant without removing its neck, then peel it, leaving a little of the peel on it.
We fry the eggplant in it and form a slit in one direction of the eggplant, being careful not to split the ends.
Stuff the eggplant with two tablespoons of the filling, then place it in an oven tray and mix the tomatoes, tamarind, pomegranate molasses, and salt, then distribute the mixture over the eggplant.
We cover the tray with tin foil, then place it in a preheated oven at medium heat, and leave it for twenty-five minutes.
We begin by preparing the sauce, mixing the yogurt, garlic, and tahini well, cutting the bread into cubes, then frying it in oil until its color changes to golden.
We distribute the bread in a serving dish, then add the eggplant on top, then the tomato sauce, then the yogurt sauce with tahini, and finally decorate it with parsley, almonds, and the remaining pine nuts.
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Ingredients & Flavors
Gulf cuisine:
Heavy use of rice, lamb, dates, fish, saffron, cardamom, cinnamon.
Sweet-savory combinations are common (e.g., dates with meat).
Influences from Indian spices due to historical trade.
Levantine cuisine:
Staples include chickpeas, lentils, bulgur, olive oil, lemon, mint, parsley.
Flavors are lighter, herbaceous, and often vegetarian-friendly.
Dairy products like labneh and halloumi are widely used.
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Cultural Notes
Gulf meals are often lavish and celebratory, reflecting hospitality traditions.
Levantine meals emphasize sharing and variety, with mezze encouraging conversation and community.
Both cuisines highlight seasonal ingredients and regional identity, making them central to cultural heritage.
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