Celtnet Recipes from the Arabian Peninsula and the Levant, Home Page





Welcome to the Celtnet Recipes section for recipes from Arabia and the Levant. Here you will find all the recipes for each and every country in Arabia and the Levant (Arabia: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia and United Arab Emirates; Levant: Israel, Jordan, Lebanon and Syria) gathered into one place. All the countries of Arabia and the Levant are represented here with a (growing) number of recipes representing each. The contries of Arabia and the Levant also include the 'Gulf States', or more formally the "Arab states of the Persian Gulf", the six Arab monarchical states of the Gulf Cooperation Council (GCC). Namely: Bahrain, Saudi Arabia, the sultanate of Oman, Kuwait, Qatar, and the United Arab Emirates (Iraq and Yemen are specifically excluded).

These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. Please not that this recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, which attempts to make a vailable a number of ancient texts (particularly those relating to recipes) available for free on this site.

Your donations keep this site going and they keep me motivated to add more and more content to the site as well.

Alphabetical list of recipes from Arabia and the Levant follows (limited to 100 recipes per page). There are 134 recipes in total:


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Aijet Beythat
(Egg Kebab)
     Origin: Saudi Arabia
Garlic, Thyme and Lemon Pitta Bread
     Origin: Middle East
Ma'amool B'jowz
(Easter Walnut Biscuits)
     Origin: Lebanon
Aish bel-Lahm
(Bread with Lamb)
     Origin: Saudi Arabia
Gebne Mankoushe
(Lebanese Cheese Pizza)
     Origin: Lebanon
Ma'amool B'Tamer
(Date Cakes)
     Origin: Middle East
Al Rangina
(Dates in Butter Sauce)
     Origin: Saudi Arabia
Gefite Fish Pate
     Origin: Jewish
Mahammara Labni
(Herbed Yoghurt Cheese)
     Origin: Middle East
Al-Motubug
(Stuffed Pastry Squares)
     Origin: Saudi Arabia
Goat Meat Kibbeh
     Origin: Lebanon
Majadra
(Lentil and Bulgur Wheat Soup)
     Origin: Lebanon
Arabic Aseeda
     Origin: Arabic
Halva
     Origin: Lebanon
Mandelbroit
     Origin: Jewish
Asparagus with Lemon Matzo Crumble
     Origin: Jewish
Halvah
     Origin: Jewish
Mankoushe
(Lebanese Pizza Dough)
     Origin: Lebanon
Assabeh Tamr
(Date Fingers)
     Origin: Arabic
Harees
     Origin: United Arab Emirates
Maouchi b'Zaatar
(Manoush and Spice Rounds)
     Origin: Lebanon
Atayef
(Pancakes)
     Origin: Lebanon
Hawayij
(Yemeni Spice Mix)
     Origin: Yemen
Matzo Balls
     Origin: Jewish
Atter Syrup
     Origin: Middle East
Herb Dressing
     Origin: Middle East
Matzo Bread
     Origin: Israel
Atter Syrup II
     Origin: Arabic
Hilbeh
(Yemeni Fenugreek Dip)
     Origin: Yemen
Matzo Brei
     Origin: Israel
Baba Ghanoush
     Origin: Middle East
Homentashn
(Poppy Pockets)
     Origin: Jewish
Matzo Meal Biscuits
     Origin: Jewish
Babini
(Tomato Salad)
     Origin: Middle East
Hor'i
(Stewed Beef Shank)
     Origin: Yemen
Matzoh Onion Stuffing
     Origin: Jewish
Bagels
     Origin: Jewish
Hummus bi Tahina
(Hummus with Tahini)
     Origin: Arabic
Meghli
(Lebanese Rice Pudding)
     Origin: Lebanon
Bameh Bzeit
(Okra Stew)
     Origin: Lebanon
Ijjah Bil Tawabel
(Seasoned Savoury Cakes)
     Origin: Arabic
Meghli
(Rice Flour Pudding)
     Origin: Lebanon
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Israeli Mamul
(Israeli Date Pastries)
     Origin: Israel
Middle Eastern Rice
     Origin: Middle East
Bayth Mashi
(Stuffed Eggs)
     Origin: Saudi Arabia
Jalik
(Middle Eastern Cucumber Soup)
     Origin: Middle East
Muhammara
(Hot Pepper Dip)
     Origin: Lebanon
Beid bi Lamoun
(Egg and Lemon Soup)
     Origin: Middle East
Jerusalem Kugel
     Origin: Jewish
Muhammara
(Syrian Sweet Pepper Spread)
     Origin: Syria
Beid Hamine
(Hamine Eggs)
     Origin: Middle East
K'naafeh
(String Pastry)
     Origin: Lebanon
Musakhkhan
(Baked Chicken and Onions With Sumac)
     Origin: Palestinian
Bint al Sahn
(Honey Cake)
     Origin: Yemen
K'naafeh Cheese Dessert
(String Pastry Cheese Dessert)
     Origin: Lebanon
Mushroom Cheese Blintzes
     Origin: Jewish
Black Forest Passover Brownies
     Origin: Jewish
K'naafeh Dessert
(String Pastry Dessert)
     Origin: Lebanon
Nammoura
     Origin: Middle East
Blintzes
     Origin: Jewish
Ka'ak Biscuits
     Origin: Lebanese
Palestinian Cardamom Coffee
     Origin: Palestinian
Blintzes with Cream Cheese and Cinnamon
     Origin: Jewish
Kadee
     Origin: Middle East
Passover Banana Sponge Cake
     Origin: Jewish
Boharat
     Origin: Middle East
Khoubiz
(Lebanese Bread)
     Origin: Lebanon
Passover Matzoh Pudding
     Origin: Jewish
Boorrma
(String Pastry Rolls)
     Origin: Lebanon
Khoubz Araby
(Arabic Flatbread)
     Origin: Syria
Patlican
(Fried Aubergine with Yoghurt Sauce)
     Origin: Middle East
Challah
     Origin: Jewish
Khubz'arabi
(Pita Bread)
     Origin: Arabic
Pesach Chremslach
(Fruit and Nut Fritters for Passover)
     Origin: Jewish
Challah French Toast
     Origin: Jewish
Kibbeh
     Origin: Lebanon
Pilaf-Stuffed Onions
     Origin: Middle East
Chebeh Rubyan
(Prawn Balls)
     Origin: Gulf States
Kocktail Yafo
(Fish Cocktail)
     Origin: Israel
Pitta Bread
     Origin: Middle East
Cinnamon Apple Cake for Passover
     Origin: Jewish
Koozy
(Leg of Lamb)
     Origin: Middle East
Potato Vegetable Kugel
     Origin: Jewish
Cocoa Nib and Currant Rugleach
     Origin: Jewish
Labni
(Cheese made from Yoghurt)
     Origin: Middle East
Prune-stuffed Chicken
     Origin: Israel
Dajaaj al Riz
(Syrian Roast Chicken with Rice)
     Origin: Syria
Lahm bi Agine Mankoushe
(Lebanese Lamb Pizza)
     Origin: Lebanon
Quamar-el-Deen
(Dried Apricot Leather)
     Origin: Middle East
Dajaj bil Hamod
(Lemon Chicken)
     Origin: Saudi Arabia
Lamoun Makbouss
(Pickled Lemons)
     Origin: Middle East
Quamar-el-Deen Dessert
(Dried Apricot Leather Dessert)
     Origin: Bahrain
Falafel
     Origin: Middle East
Leban Sauce
     Origin: Lebanon
Roz Bi Haleeb
(Arab Rice Pudding with Mastic)
     Origin: Arabic
Fasooleyah Khodra bi Zeit
(Saudi Green Bean Salad)
     Origin: Saudi Arabia
Lebanese Lamb and Pine Nut Pizza
     Origin: Lebanon
Fattoush
     Origin: Middle East
Lebanese Pizza Sauce
     Origin: Lebanon

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Recipe Information: 35

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The recipe here for moy-moy with pepper soup gives a vegetarian version of the classic West African 'pepper soup' (chilli-based stew). The moy-moy (or steamed black-eyed bean cakes) represent a Nigerian classic that's typically steamed in banana or plantain leaves. I've adapted the recipe to make them more muffin-like (which is better in terms of providing a substantial vegetarian meal).

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Recipe Information: 35

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Recipe Information: 56

Chocolate is a spice processed from the seeds of the cocao tree. It was first used and cultivated almost 3000 years ago and is a mainstay of modern snacks and sweet dishes. But chocolate is a much more versatile ingredient than this and can be used in a whloe range of sweet and savoury dishes. Here you will find recipes for a classic chocolate cake as well as a Mexican stew with chocolate.

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By Greg James | Published 2011-11-17 09:44:43 | 2011 Recipes and Cookery Articles |

Recipe Information: 115

Well you do not have to use a breather, but if you do you'll wonder why you hadn't started making use of one sooner! This may possibly sound overly dramatic plus a little unbelievable, but when you have tried your wine breather for the first time you will see how distinct a specific wine can taste.

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Recipe Information: 56

Chillies are a South American fruit, unknown to the rest of the world before 1492. Learn about this amazing spice and find two rather unusual chilli-based recipes for a jam and a sorbet

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Recipe Information: 35

A crockpot (also known as a slow cooker) can be an excellent means of cooking proper meals slowly for a long time. It allows you to make the most of poor cuts of meat and lets you cook your food over night or slowly throughout the day whilst you are at work. There are lots of recipes for crockpot meals on the internet, but you can adjuist pretty much any recipe for a stew or braising dish to the crockpot. This article shows you how to do this using a classic Turkish lamb and onion stew as an example.

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Recipe Information: 56

The egg is one of nature's finest storage foods, packed with protein and fats. Chickens have been domesticated several times throughout human history and they are mankind's commonest domesticated animal, raised for meat and eggs. Here you will learn a little about eggs, why they are important in cookery and how they have been used throughout the ages.

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Recipe Information: 114

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