An open door to the Arab world


Country briefing






Special topics


Arts and culture




Food in the Arab world


Regional recipes

Middle Eastern Recipes
A large collection compiled by Christina al-Sudairy

Middle Eastern recipes (Epicurious)

Middle Eastern Recipe Archives
Collection of easy Middle Eastern Usenet recipes.

Islamic dishes with vegetables
Old recipes adapted to the modern kitchen.

Islamic dishes without vegetables
Old recipes adapted to the modern kitchen.

Vegetarian Soups from the Middle East
by Habeeb Salloum


Egyptian recipes  
(Searchable Online Archive of Recipes)

Tasty vegetarian recipes from Egypt
by Marie Henein


Iraqi cookbook 
Recipes and notes on Iraqi cuisine, by Nawal Nasrallah

Iraqi Family Cookbook 
By Kay Karim


Jordan's gastronomic adventure
Introduction to the food and a recipe for mansaf

Jordanian cuisine
Includes recipes for mansaf, and stuffed lamb


Lebanese recipes 
A large selection including starters, salads, main dishes and sweets (lebmania.com)

Lebanese recipes 
(Searchable Online Archive of Recipes)

Miscellaneous recipes
Mainly Lebanese mezze dishes


Libyan recipes 
Fifty-nine recipes translated from a Libyan cookbook

Libyan cuisine 
by Daniel Rogov. Includes six recipes

Libyan recipes 
(Libya Online)


Moroccan recipes 
(Searchable Online Archive of Recipes)

Moroccan cuisine
30 recipes by Abderrahim Bargache, who presents a weekly cookery programme on Moroccan television

Moroccan recipes (Epicurious)

Moroccan food and recipes (al-Bab)


Palestinian Recipes
Appetizers, salads, main dishes, and deserts

Recipe for the traditional upside-down dish with rice and aubergine 

Traditional Palestinian dish with chicken and onions

Saudi Arabia

Saudi recipes
From Shafik al-Mansur


Syrian recipes
Including Aleppo lentil soup, samaka harra and sesame muffins

Syrian cuisine
Mezze, main dishes and desserts

Syrian food 

Syrian Recipes
by Martha Haddad


Introduction to Tunisian cuisine 

What to eat in Tunisia 
Traditonal dishes explained, plus some recipes. (Global Gourmet)

How to make a brik 
The brik (briq) - a triangle of fried pastry with filling - is a great Tunisian speciality but inexperienced eaters can get egg on their face. Recipe by Sue Nelson (Habiba Chaouch Foundation, Wisconsin)

Brik Dannouni
With lamb and cheese

Potato Briks with olives and capers
Recipe for a savoury pastry

Tunisian recipes
Five favourites

'Ujja bi'l-Hrus
Spicy eggs and sweet peppers, by Clifford Wright 

With chicken

Khadidja's Tabil
Tunisian spice mix of coriander, caraway, garlic powder, and chili powder

Tajine of beef and peas

Masfouf de Tunis
Semolina dessert, from "The Great Book of Couscous" by Copeland Marks

Salata Mishwiyya
Salad of grilled peppers, tomatoes and tuna, by Clifford Wright

Crisp almond and sesame pastries 

Tajine d'artichauts Tunisienne
Lamb, eggs and artichokes

Chicken in honey
With almonds

Couscous with fennel, red peppers and garlic
A vegetarian dish, by Paula Wolfert

Tunisian Food Information
A collection of mainly vegetarian recipes

Hot chilli sauce, by Clifford Wright


See al-bab's special page

Cookery notes

Some of the Arabic terms used in recipes

Spice guide 
Names of spices in English and Arabic, including Arabic script

Sesame seeds 
Their history and use, including some recipes.

History and use, including some recipes.

History and use, including some recipes.

History and use, including some recipes.

A medieval Islamic banquet
Interesting, but not something you're likely to try at home - unless you want to cook for 250 people using old recipes from the 10th to 15th centuries

The Lebanese food experience

Notes on Moroccan cuisine
Many cookery experts rate Moroccan cuisine among the best in the world. These notes explain why (with some menus and recipes)

Islam and food

What is halal?
Muslim Food Board (UK)

Is your diet halal?
Muslim Food Board (UK)

Haram foods
A list of what should not be eaten

Ramadan: what is it?
A brief explanation of the Muslim month of fasting

Fasting during Ramadan
The rules and the benefits, by Sheikh Mohammad bin Saleh Al-Othaimeen


In the food section



Arabesque: A Taste of Morocco, Turkey and Lebanon 
by Claudia Roden. Hardcover, 2005. ISBN 071814581X. Available from amazon.com or amazon.co.uk

The Complete Middle East Cookbook
by Tess Mallos. Hardcover, 1995. ISBN 1898697361. Available from amazon.com or amazon.co.uk

From the Lands of Figs and Olives
by Habeeb Salloum, et al. Paperback, 1996. ISBN 1860640389. Available from amazon.com or amazon.co.uk

Lebanese Cuisine 
by Anissa Helou. Paperback, 1998. ISBN 0312187351. Available from amazon.com or amazon.co.uk

A Taste of Lebanon: Cooking Today the Lebanese Way
by Mary Salloum. Paperback, 1992. ISBN 0940793903. Available from amazon.com or amazon.co.uk

Iraqi Family Cookbook
by Kay Karim. Spiral bound, 2006. ISBN 1424308860. Available from amazon.com  

Cooking of the Gulf
by Tess Mallos. Paperback, 2004. ISBN 1898259062. Available from amazon.com or amazon.co.uk

The Middle Eastern Kitchen 
by Ghillie Basan. Paperback, 2005. ISBN 1856266087. Available from amazon.com or amazon.co.uk

A New Book of Middle Eastern Food  
by Claudia Roden. Paperback, 1986. ISBN 014046588X. Available from amazon.com or amazon.co.uk

Arabian Flavours: Recipes and Tales of Arab Life 
by Salah Jamal. Paperback, 2005. ISBN 0285637185. Available from amazon.com or amazon.co.uk

Crazy Water, Pickled Lemons: Enchanting Dishes from the Middle East, Mediterranean and North Africa 
by Diana Henry. Hardcover, 2002. ISBN 1840005017. Available from amazon.com or amazon.co.uk

From Tagine to Masala 
by Mike Harrison. Paperback, 2004. ISBN 1904566561. Purchase from amazon.com or amazon.co.uk

Fond of Moroccan food? Click here for cookery book suggestions.


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Last revised on 05 August, 2015