| More

 

Arabic Cooking Terms

'ARAQ anise flavored liqueur from grapes
'AWWAMAAT Lebanese doughnuts

BABA GHANNOUJ eggplant puree with sesame
BAQLI Purslane
BAAMIEH Okra
BANADOURA tomatoes
BAQDOUNIS parsley
BAQLAWA many-layered sweet pastry
BATINJAAN eggplant
BAYD eggs
BOEREK Turkish pastry
BOUZA ice cream
BURGHUL cracked wheat

DJAAJ chicken

GHAMEH stuffed sheep's stomach

HABASH turkey
HALEEB milk
HREESI wheat porridge
HUMMUS chick peas

KAFTA ground meat patties
KA'K hard rolls or cakes
KATAIF sweet stuffed pancakes
KHUSHAAF raisins with water and sugar

KHYAAR cucumbers
KNAAFEH cheese pastry
KIBBEH ground meat and burghul mixture
KISHK laban ferrnented with burghul
KIZBARA coriander
KOUSA marrow squash
KROUSH MAHSHIEI I stuffed intestines

LABAN cultured milk; yoghurt
LABNEH cream cheese made from laban
LAHM meat
LOUBIEH green beans

MA'AMOUL easter cakes made with semolina
MAHSHI anything which is stuffed
MI'L'AAQ grilled
MALFOUF cabbage
MA'EZ ZAHR orange blossom essence
MA'EL WARD rose water
MEZA hors diceuvres
MOGHLIE rice pudding
MUJADDARAH lentil stew
MURABBA jam
MUSTIKAH gum arabic

QARNABEET cauliflower
QATER sugar syrup
QAWWRAMA preserved meat
QOUZI stuffed baby lamb

SAHLAB corn flour
SAMBOUSIK hot pastry filled with meat and nuts
SAMMAK sumac seasoning from sour purple seeds

SAMNEH clarified butter popular shortening
SHARAB syrup
SHOURABA soup
SMAISKEH fillet of lamb
SMEED semolina
SILQ Swiss chard

TABBOULEH salad of chopped mint, parsley and burghul
TAHEENI sesame oil
TARATOUR sesame sauce
TEEN figs

YAKHNIE stew

ZA'TAR thyme; marjoram
ZAYT oil

'ARAQ: anise flavored liqueur from grapes
'AWWAMAAT: Lebanese doughnuts

BABA GHANNOUJ: eggplant puree with sesame
BAQLI: Purslane
BAAMIEH: Okra
BANADOURA: tomatoes
BAQDOUNIS: parsley
BAQLAWA: many-layered sweet pastry
BATINJAAN: eggplant
BAYD: eggs
BOEREK: Turkish pastry
BOUZA: ice cream
BURGHUL: cracked wheat

DJAAJ: chicken

GHAMEH: stuffed sheeps stomach

HABASH: turkey
HALEEB: milk
HREESI: wheat porridge
HUMMUS: chick peas

KAFTA: ground meat patties
KA'K: hard rolls or cakes
KATAIF: sweet stuffed pancakes
KHUSHAAF: raisins with water and sugar

KHYAAR: cucumbers
KNAAFEH: cheese pastry
KIBBEH: ground meat and burghul mixture
KISHK: laban ferrnented with burghul
KIZBARA: coriander
KOUSA: marrow squash
KROUSH MAHSHIEI: I stuffed intestines

LABAN: cultured milk; yoghurt
LABNEH: cream cheese made from laban
LAHM: meat
LOUBIEH: green beans

MA'AMOUL: easter cakes made with semolina
MAHSHI: anything which is stuffed
MI'L'AAQ: grilled
MALFOUF: cabbage
MA'EZ ZAHR: orange blossom essence
MA'EL WARD: rose water
MEZA hors: h'odeuvres
MOGHLIE: rice pudding
MUJADDARAH: lentil stew
MURABBA: jam
MUSTIKAH: gum arabic

QARNABEET: cauliflower
QATER: sugar syrup
QAWWRAMA: preserved meat
QOUZI: stuffed baby lamb

SAHLAB: corn flour
SAMBOUSIK: hot pastry filled with meat and nuts
SAMMAK: sumacÑseasoning from sour purple seeds
SAMAK: hash

SAMNEH: clarified butter popular shortening
SHARAB: syrup
SHOURABA: soup
SMAISKEH: fillet of lamb
SMEED: semolina
SILQ: Swiss chard

TABBOULEH: salad of chopped mint, parsley and burghul
TAHEENI: sesame oil
TARATOUR: sesame sauce
TEEN: figs

YAKHNIE: stew

ZA'TAR: thyme; marjoram
ZAYT: oil

Thanks to Raymond Bandar for this information, he is from Lebanon, so some terms may be different in other Middle Eastern Countries.

rev. 10/12

Back to Good Cooking