Glossary Of Arabic Terms Recipes
GLOSSARY OF ARABIC TERMS
Steps:
- LABNEH cream cheese made from laban LAHM meat LOUBIEH green beans MA'AMOUL Easter cakes made with semolina MAHSHI anything which is stuffed MI'L'AAQ grilled MALFOUF cabbage MA'EZ ZAHR orange blossom essence MA'EL WARD rose water MEZA hors diceuvres MOGHLIE rice pudding MUJADDARAH lentil stew MURABBA jam MUSTIKAH gum arabic QARNABEET cauliflower QATER sugar syrup QAWWRAMA preserved meat QOUZI stuffed baby lamb SAHLAB corn flour SAMBOUSIK hot pastry filled with meat and nuts SAMMAK sumac seasoning from sour purple seeds SAMMAK hsh SAMNEH clarified butter popular shortening SHARAB syrup SHOURABA soup SMAISKEH fillet of lamb SMEED semolina SILQ Swiss chard TABBOULEH salad of chopped mint, parsley and burghul Tahini sesame oil TARATOUR sesame sauce TEEN figs YAKHNIE stew ZA'TAR thyme; marjoram ZAYT oil
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- Baharat. Bahar means spice in Arabic, the plural being baharat. It is also the unique name of a spice mix, usually of 7 or 8 spices, such as nutmeg, cardamom, coriander, paprika, black pepper, cinnamon, cumin, and cloves.
- Ras el Hanout. Ras el hanout is an Arabic phrase meaning “head of the shop”. Its name refers to the blend of the best spices a seller has to offer. The mixture is a blend of spices such as cardamom, cinnamon, clove, and coriander, as in baharat.
- Za’atar. A blend of spices and dried herbs combined in different proportions, za’atar is one of the essential and most consumed spice blends in the Arab world.
- Kammon Hoot. Kammon hoot is a spice blend native to Libya and is prepared with caraway, dried mint, cumin, garlic powder, coriander, and cayenne. It is generally used with seafood.
- Machbous. A version of the dishes mentioned above, machbous is prepared with baharat and lamb or fish and served with rice. Traditionally placed in the middle of the table around which the whole family gathers and eaten using only the right hand, this dish is Bahrain’s most beloved national dish.
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