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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.
These recipes also cover all historical periods from ancient stone-age recipes through the latest fusion recipes. This recipe page (and all the other recipe pages on this site) are brought to you in association with the 'One Million People' campaign, detailed below. If you find this and the other recipes on this page informative and/or useful please consider giving a small donation. Thank you! 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 79 recipes in total:
| Arabic Aseeda Origin: Arabic | Jerusalem Kugel Origin: Jewish | Pitta Bread Origin: Middle East |
| Asparagus with Lemon Matzo Crumble Origin: Jewish | Ka'ak Biscuits Origin: Lebanese | Potato Vegetable Kugel Origin: Jewish |
| Assabeh Tamr (Date Fingers) Origin: Arabic | Kadee Origin: Middle East | Prune-stuffed Chicken Origin: Israel |
| Baba Ghanoush Origin: Middle East | Khoubz Araby (Arabic Flatbread) Origin: Syria | Quamar-el-Deen (Dried Apricot Leather) Origin: Middle East |
| Bagels Origin: Jewish | Khubz'arabi (Pita Bread) Origin: Arabic | Quamar-el-Deen Dessert (Dried Apricot Leather Dessert) Origin: Bahrain |
| Batingan bi Jibn (Baked Aubergines with Cheese) Origin: Arabic | Koozy (Leg of Lamb) Origin: Middle East | Roz Bi Haleeb (Arab Rice Pudding with Mastic) Origin: Arabic |
| Beid bi Lamoun (Egg and Lemon Soup) Origin: Middle East | Lahm bi Agine Mankoushe (Lebanese Lamb Pizza) Origin: Lebanon | Samboosak Origin: Arabic |
| Black Forest Passover Brownies Origin: Jewish | Lamoun Makbouss (Samboosak) Origin: Middle East | Saudi Baharat Origin: Saudi Arabia |
| Blintzes Origin: Jewish | Lebanese Lamb and Pine Nut Pizza Origin: Lebanon | Sayadieh Samak (Baked Fish with Rice) Origin: Saudi Arabia |
| Blintzes with Cream Cheese and Cinnamon Origin: Jewish | Lebanese Pizza Sauce Origin: Lebanon | Shish Tawuq (Chicken Kebab with Bharat Spices) Origin: Syria |
| Boharat Origin: Middle East | Mandelbroit Origin: Jewish | Shourabit Silq bi Laban (Chard and Yoghurt Soup) Origin: Lebanon |
| Challah Origin: Jewish | Mankoushe (Lebanese Pizza Dough) Origin: Lebanon | Spinach Blintzes Origin: Jewish |
| Challah French Toast Origin: Jewish | Matzo Balls Origin: Jewish | Spinach Fatayer Origin: Lebanon |
| Cinnamon Apple Cake for Passover Origin: Jewish | Matzo Bread Origin: Israel | Stuffed Roast Chicken for Passover Origin: Jewish |
| Cocoa Nib and Currant Rugleach Origin: Jewish | Matzo Brei Origin: Israel | Sweet Cicely and Wild Thyme Crusted Labnah Origin: Lebanon |
| Dajaaj al Riz (Syrian Roast Chicken with Rice) Origin: Syria | Matzo Meal Biscuits Origin: Jewish | Syrian Baharat Origin: Syria |
| Falafel Origin: Middle East | Matzoh Onion Stuffing Origin: Jewish | Tabbouleh Origin: Lebanese |
| Fasooleyah Khodra bi Zeit (Saudi Green Bean Salad) Origin: Saudi Arabia | Middle Eastern Rice Origin: Middle East | Tahinat el Beid (Tahini with Eggs) Origin: Lebanon |
| Fattoush Origin: Middle East | Muhammara (Hot Pepper Dip) Origin: Lebanon | Tajine Msir Zeetoon (Chicken with Lemon and Olives) Origin: Middle East |
| Garlic, Thyme and Lemon Pitta Bread Origin: Middle East | Muhammara (Syrian Sweet Pepper Spread) Origin: Syria | Tishreeb Hummus (Chickpea Casserole) Origin: Middle East |
| Gebne Mankoushe (Lebanese Cheese Pizza) Origin: Lebanon | Musakhkhan (Baked Chicken and Onions With Sumac) Origin: Palestinian | Zaatar Origin: Lebanon |
| Gefite Fish Pate Origin: Jewish | Mushroom Cheese Blintzes Origin: Jewish | Zaatar Mankoushe (Lebanese Zaatar Pizza) Origin: Lebanon |
| Halva Origin: Lebanon | Palestinian Cardamom Coffee Origin: Palestinian | Zahtar Origin: Jordan |
| Halvah Origin: Jewish | Passover Banana Sponge Cake Origin: Jewish | Zahtar-spiced Barbecued Mutton Origin: Jordan |
| Harees Origin: United Arab Emirates | Passover Matzoh Pudding Origin: Jewish | Zhoug Origin: Yemen |
| Hummus bi Tahina (Hummus with Tahini) Origin: Arabic | Pesach Chremslach (Fruit and Nut Fritters for Passover) Origin: Jewish | |
| Ijjah Bil Tawabel (Seasoned Savoury Cakes) Origin: Arabic | Pilaf-Stuffed Onions Origin: Middle East |
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Pork and Aubergine in Hot Sauce is a classic Chinese dish, heavily influenced by the cuisine of Sichuan, China, with its use of hot chilli sauce and mouth-tingling Sichuan pepper (actually a citrus fruit rather than a true pepper!). Learn the secrets of this simple but delicious dish today.
British cookery is often treated as 'poor relation' in terms of European cuisine. And whilst this may well have been true in the past, there has always been one area of cookery where Britain has always excelled... the production of desserts. Here you will find recipes for two classic British desserts.
Spices are an ubiquitous component of our daily lives. Learn here why black pepper is such an important spice and why the age-old quest for spices is a search for a black pepper replacement.
'Thai Food' by David Thompson is one of those rare 'must have' culinary books that presents the culture and history of Thailan from a food perspective. This well-written book presents over 300 recipes covering all aspects of Thai cuisine and represents the most comprehensive collection and examination of Thai Food printed in the English Language.
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.
The Romans were the first peoples to formally add a dessert course at the end of a meal. Here you will learn a little about why we like sweet desserts and why they all, in one way or another, echo the fruit our ancestors used to eat. You will also see two recipes for classic fruit-based desserts.
A curry in a South Asian or Southeast Asian dish of meat or vegetables cooked in a spiced gravy. The traditions of classic curries lie in India (and the name derives from there) but these days curries have become a truly international dish. Here a classic spice blend and classic curry made from it is presented.
Liberia is a West African country formed by freed slaves. It is one of only two African countries never to have come under European rule. Liberia is also one of the few African countries with a tradition of baking. Sitting alongside these are ingredients sourced directly from the rainforest.
'Efo' is the generic term in Nigerian for a stew (which, confusingly, are typically called 'soups' in West Africa). The recipe given below is for the archetypal 'soup' base which can be extended by the addition of meat and vegetables. If you want a classic Nigerian meal then this is the basis you need.
Chilli recipes to blow your brains out... Here are three recipes from India and Africa, incorporating the world's hottest chillies. Each could claim itself to be... The world's hottest chilli dish...