Welcome to the Celtnet Recipes Arabian and Levantine Recipes 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.

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 65 recipes in total:


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Arabic Aseeda
     Origin: Arabic
Ijjah Bil Tawabel
(Seasoned Savoury Cakes)
     Origin: Arabic
Quamar-el-Deen
(Dried Apricot Leather)
     Origin: Middle East
Assabeh Tamr
(Date Fingers)
     Origin: Arabic
Jerusalem Kugel
     Origin: Jewish
Quamar-el-Deen Dessert
(Dried Apricot Leather Dessert)
     Origin: Bahrain
Baba Ghanoush
     Origin: Middle East
Ka'ak Biscuits
     Origin: Lebanese
Roz Bi Haleeb
(Arab Rice Pudding with Mastic)
     Origin: Arabic
Bagels
     Origin: Jewish
Kadee
     Origin: Middle East
Samboosak
     Origin: Arabic
Batingan bi Jibn
(Baked Aubergines with Cheese)
     Origin: Arabic
Khoubz Araby
(Arabic Flatbread)
     Origin: Syria
Saudi Baharat
     Origin: Saudi Arabia
Beid bi Lamoun
(Egg and Lemon Soup)
     Origin: Middle East
Khubz'arabi
(Pita Bread)
     Origin: Arabic
Sayadieh Samak
(Baked Fish with Rice)
     Origin: Saudi Arabia
Blintzes
     Origin: Jewish
Koozy
(Leg of Lamb)
     Origin: Middle East
Shish Tawuq
(Chicken Kebab with Bharat Spices)
     Origin: Syria
Blintzes with Cream Cheese and Cinnamon
     Origin: Jewish
Lahm bi Agine Mankoushe
(Lebanese Lamb Pizza)
     Origin: Lebanon
Shourabit Silq bi Laban
(Chard and Yoghurt Soup)
     Origin: Lebanon
Boharat
     Origin: Middle East
Lamoun Makbouss
(Samboosak)
     Origin: Middle East
Spinach Blintzes
     Origin: Jewish
Challah
     Origin: Jewish
Lebanese Lamb and Pine Nut Pizza
     Origin: Lebanon
Spinach Fatayer
     Origin: Lebanon
Challah French Toast
     Origin: Jewish
Lebanese Pizza Sauce
     Origin: Lebanon
Sweet Cicely and Wild Thyme Crusted Labnah
     Origin: Lebanon
Cocoa Nib and Currant Rugleach
     Origin: Jewish
Mandelbroit
     Origin: Jewish
Syrian Baharat
     Origin: Syria
Dajaaj al Riz
(Syrian Roast Chicken with Rice)
     Origin: Syria
Mankoushe
(Lebanese Pizza Dough)
     Origin: Lebanon
Tabbouleh
     Origin: Lebanese
Falafel
     Origin: Middle East
Matzo Meal Biscuits
     Origin: Jewish
Tahinat el Beid
(Tahini with Eggs)
     Origin: Lebanon
Fasooleyah Khodra bi Zeit
(Saudi Green Bean Salad)
     Origin: Saudi Arabia
Middle Eastern Rice
     Origin: Middle East
Tajine Msir Zeetoon
(Chicken with Lemon and Olives)
     Origin: Middle East
Fattoush
     Origin: Middle East
Muhammara
(Hot Pepper Dip)
     Origin: Lebanon
Tishreeb Hummus
(Chickpea Casserole)
     Origin: Middle East
Garlic, Thyme and Lemon Pitta Bread
     Origin: Middle East
Musakhkhan
(Baked Chicken and Onions With Sumac)
     Origin: Palestinian
Zaatar
     Origin: Lebanon
Gebne Mankoushe
(Lebanese Cheese Pizza)
     Origin: Lebanon
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
Pilaf-Stuffed Onions
     Origin: Middle East
Zahtar-spiced Barbecued Mutton
     Origin: Jordan
Harees
     Origin: United Arab Emirates
Pitta Bread
     Origin: Middle East
Zhoug
     Origin: Yemen
Hummus bi Tahina
(Hummus with Tahini)
     Origin: Arabic
Prune-stuffed Chicken
     Origin: Israel

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The Surprising Recipes of Tanzania

By gwydion | Published 2008-05-01 19:48:03 | 2008 Recipes and Cookery Articles |

Recipe Information:

Tanzaia is a diverse country comprised of the mainland, Tanganyika and the island of Zanzibar. The cuisine of this country are influenced by Arabic, British, French and Indian cuisines producing a fusion of native and imported culinary influences that are vibrant and fascinating. Here you will see two typical Tanzanian recipes for a main course and a dessert...

Fruit Recipes - The Importance of Fruit

By gwydion | Published 2008-11-18 14:14:42 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fruit have been a crucial part of the human diet for half a million years and more. Here you will learn a little about why fruit are so important and why certain foods are called 'fruit'. You will also learn a little about superfoods, what they are and what the next superfoods will be.

The Origins and Importance of Main Courses

By gwydion | Published 2008-11-23 22:38:39 | 2008 Recipes and Cookery Articles |

Recipe Information:

The main course is the most important part of any formal meal, with preceding courses leading up to it. Here you will learn a little more about main courses as well as how they developed in Ancient Rome. In additional a recipe for a classic Roman main course is provided.

How to Bake Without an Oven

By gwydion | Published 2008-08-21 19:05:07 | 2008 Recipes and Cookery Articles |

Recipe Information:

When thinking of cakes, everyone automatically imagines a recipe for baking. Yet, for hundreds of years before ovens became ubiquitous cakes were being steamed rather than baked. Here you will find a recipe for a classic steamed cake that you can prepare anywhere, even on the barbecue or whilst camping. Wow your friends by giving them a freshly-steamed cake the next time you go camping.

Fish Recipes - Making the best of Fish

By gwydion | Published 2008-11-12 13:40:20 | 2008 Recipes and Cookery Articles |

Recipe Information:

Fish is the staple protein source for much of the human population. Fish is an important high-quality protein source that much of the Western diet is deficient in. In this article you will learn a little about fish as well as gaining two classic fish recipes.

How to Make Jams and Jellies

By gwydion | Published 2008-10-02 09:12:12 | 2008 Recipes and Cookery Articles |

Recipe Information:

With Autumn approaching, the mind naturally turns to how best to preserve the season's glut of fruit for the coming winter. One of the best preservation methods is to turn the fruit into jams and jellies, which will last you through the winter and well into the following spring. Here you will learn the secrets of making perfect jams and jellies with grape jam being used as an example.

Hot and Cold Soups

By gwydion | Published 2008-06-23 22:05:50 | 2008 Recipes and Cookery Articles |

Recipe Information:

The thought of a cold or chilled soup sends shivers up the spines of many diners. After all, soups are meant to be hot aren't they. But, just as a good hot soup can warm you up on a cold winter's day a chilled soup can also serve to soothe the palate and cool you on a hot summer's day. A century ago chilled soups were all the rage, and though we don't tend to make them much these days, there recipes are much in need of a revival. Here a classic hot soup is compared with a chilled soup.

The Recipes of Nigeria

By gwydion | Published 2008-08-08 18:05:06 | 2008 Recipes and Cookery Articles |

Recipe Information:

Nigeria has a very vibrant and dynamic culture and this is reflected in the country's food. Staples remain stews ('soups' in West African parlance) and staples based on grains, cassava flour and millet. Here you will see two authentic Nigerian recipes to help you gain a flavour for this country's cuisines.

How to Prepare a Vegetable Pot Roast

By gwydion | Published 2008-02-29 20:49:10 | 2008 Recipes and Cookery Articles |

Recipe Information:

Pot roasts are the preserve of the meat-eater as they need a solid lump of meat to make them work. The difficulty of producing a vegetable pot roast is in replicating the job of the meat in the dish. This recipe does that and allows vegetarians to enjoy the texture and flavour of this classic dish.

The History of Chillies and Their Use as a Spice

By gwydion | Published 2008-10-29 08:18:24 | 2008 Recipes and Cookery Articles |

Recipe Information:

Chillies (chili, chilé, ají) is an amazing spice that originates in Central and Northern South America. It was unknown in the Old World until the early 1500 but by 1549 had made its way across the world from Europe through Africa, the Near East and had reached China and Japan. Learn about the history of the spread of chillies and why this is such an amazing spice.


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