Arabic Food Recipes — Maqluba, Kibbeh, Fattoush & Lentil Soup
Arabic food is the food of home, of guests and of family tables: a pot of maqluba flipped in front of everyone, kibbeh crisp outside and soft inside, and a bowl of lentil soup that opens the evening. These are the Arabic dishes people search for most across Saudi Arabia, Jordan and the Arab world.
Each one is written in grams and cups, in the right order, so it comes out the first time the way it does in the chef's kitchen.
The recipes
- The dish flipped in front of guests — the secret is the layering and resting the pot before it turns. · 2 h
- Fried kibbeh with a thin bulgur shell and a rich meat filling. · 90 min
- Crisp pita and vegetables in a sumac-lemon dressing — on every table. · 20 min
- Classic lentil soup — the first bowl of the evening. · 60 min
- Crinkled phyllo soaked in syrup, easy and impressive. · 60 min
- Kunafa and pistachio in chocolate — the world's most famous Arab dessert right now. · 95 min
Chef's notes
The maqluba that never collapses
Pack the layers firmly, never stir the pot while it cooks, and rest it 10 minutes before flipping. The rest is what makes the rice hold its shape.
A full Arabic table
Lentil soup to start, fattoush and kibbeh in the middle, maqluba as the main and crinkle cake to finish. A full table from five recipes.
Questions
What is the most famous Arabic dish?
It varies by country, but maqluba, kibbeh, fattoush and lentil soup are among the most searched and cooked Arabic dishes in Saudi Arabia and Jordan.
How do I stop kibbeh breaking apart when frying?
Knead the bulgur shell until it holds together, chill the kibbeh before frying, and fry in oil hot enough that the crust sets quickly.
Are the recipes halal?
Yes — every recipe on the site and in the book is halal, with no pork and no alcohol.
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