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Middle Eastern Home-Cooked Meals
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MANSAF
Mansaf (Arabic: منسف /ˈman.saf/) is a traditional Jordanian dish made of lamb, cooked in a sauce of fermented dried yogurt and served with rice or bulgur.
It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Palestine, Kuwait, Saudi Arabia, and Syria. The name of the dish comes from the term "large tray" or "large dish". The dish evolved greatly between the 1940s and late 1980s, undergoing changes in the recipe as well as in the preparation process.
KABSA
Kabsa (Arabic: كبسة, romanized: kabsah), also known as Makboos (Gulf Arabic: مكبوس) or Machboos is a traditional Saudi Arabian mixed rice dish, often considered the national dish of Saudi Arabia and popular throughout the Middle East. It features a spiced rice, typically cooked in a broth made from a meat like chicken or lamb, and is garnished with roasted nuts and raisins
BAMIA
Bamia is a Middle Eastern and Central Asian main dish, a stew made with okra, lamb, and tomatoes as primary ingredients. It is commonly made in the following countries and cultures: Afghani, Albanian, Armenian, Assyrian, Jordanian, Azerbaijani, Egyptian, Greek, Iranian, Iraqi, Kurdish, Lebanese, Palestinian, Romanian, Somali, Sudanese, Syrian, Tanzania, and Turkish. Additional ingredients used can include tomato sauce or tomato paste, onion, garlic, cilantro (coriander), pomegranate molasses, vegetable oil, cardamom, salt and pepper.
