Şiş tavuk, Tavuk şiş or Shish taouk is a traditional Turkish shish (brochette), which can also be found in Syrian, Palestinian, Jordanian, Lebanese, Egyptian, Israeli and Iraqi cuisines, but is made in kabab houses in many cities around the world.
Shakshouka (Arabic: شكشوكة; Hebrew: שקשוקה) (also shakshuka) is a dish of eggs poached in a sauce of tomatoes, chilli peppers, and onions, often spiced with cumin. It is believed to have a Tunisian origin.
Egyptian cuisine consists of the local culinary traditions of Egypt. Egyptian cuisine makes heavy use of legumes and vegetables, as Egypt’s rich Nile Valley and Delta produce large quantities of high-quality crops.
This traditional Lebanese dipping sauce really packs a punch and goes perfect with everything from meat to bread. It contains only a handful of ingredients common to every kitchen and is quick and easy to make.
Hawawshi is a delicious Middle-Eastern meat and bread snack. The great thing about it is that you can alter the seasonings and spices to suit.
An Egyptian side dish consisting of a mixture of herbs, nuts, usually hazelnut, and spices. It is typically used as a dip with bread or fresh vegetables, and eaten as an hors d’œuvre.
A popular preparation method is for the eggplant to be baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky taste. Often, it is eaten as a dip with khubz or pita bread, and is sometimes added to other dishes. It is usually of an earthy light-brown colour.
Aish Merahrah is an Egyptian flat bread made with 5 -10% ground fenugreek seeds and maize. It is part of the traditional diet of the Egyptian countryside, prepared locally in village homes in Upper Egypt.