Gulf & Arabian cuisine
Loomi: The Sun-Dried Lime That’s Been Quietly Flavoring This Whole Blog
Country of origin: Widely used across the Gulf, Iraq, and Iran Loomi (also called limoo amani…
Egyptian cuisine
Zalabia: The Piped, Lattice-Shaped Cousin of Luqaimat
Country of origin: Widely shared across Egypt, the Levant, and the Gulf This round’s pick is…
Egyptian cuisine
Mahalabia: The Milk Pudding That’s Been on Middle Eastern Tables for Over a Thousand Years
Country of origin: Widely shared across the Levant, Egypt, and the Gulf, with roots reaching back…
Bahrain
Karak: The Gulf’s Tea Culture, Built by Migration
Country of origin: Gulf region (UAE, Qatar, Bahrain, Kuwait), with roots directly tied to South Asian…
Egyptian cuisine
Sambousek: The Middle East’s Answer to the Samosa, and Maybe Its Ancestor
Country of origin: Widely shared across the Levant, Gulf, and Iraq, with roots connecting to a…
Bahrain
Balaleet: The Gulf’s Sweet Noodles for Breakfast
Country of origin: Gulf region (UAE, Bahrain, Qatar, Kuwait) Balaleet is Sweet, saffron-and-cardamom-spiced vermicelli noodles, traditionally…
Egyptian cuisine
Bamia: The Okra Stew That Splits Opinion Along Texture Lines
Country of origin: Widely shared across the Levant, Egypt, Iraq, and the Gulf Bamia is a…
Bahrain
Luqaimat: The Gulf’s Golden Fried Dumplings
Country of origin: Gulf region (UAE, Saudi Arabia, Bahrain, Kuwait, Qatar, Oman) Today’s random pick lands…
Gulf & Arabian cuisine
Harees: The Ancient Porridge Behind the Gulf’s Ramadan Table
This round returns to Gulf and Arabian cuisine with harees (also spelled hareesa or, in some…