Tabkha of Arabian Master Chief

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Moroccan food is incredibly diverse, thanks to the country’s interaction with other cultures and nations over the centuries, including Berber, Moorish, Arab and Mediterranean influences.

Traditional Algerian cuisine, a colorful combination of Berber, Turkish, French, and Arab tastes, can be either extremely mild or packed with flavorful seasonings. Ginger, saffron, onion, garlic, coriander, cumin, cinnamon, parsley, and mint are essential in any Algerian pantry.

The irresistible tastes of Saudi dishes are often enjoyed on dinner tables all across the Arab world. In fact, the popularity of Saudi cuisine can be attributed to the fact that whenever connoisseurs of good taste sampled these delicacies, their natural response was to learn how to recreate it.

Laced with herbs and a hit of spice, Tunisian cuisine is a combination of French, Arabic, Mediterranean and Middle Eastern flavours. Seafood is commonly eaten by coastal dwellers and features in fusion recipes like fettuccine with fresh seafood and a green harissa dressing, grilled mullet with lemon and celery salad, and fricassee salad with grilled cedar plank salmon. The spicy paste harissa is a staple side to every Tunisian meal.

Egyptian cuisine is characterized by dishes such as ful medames, mashed fava beans; kushari, a mixture of lentils, rice, pasta, and other ingredients; molokhiya, chopped and cooked bush okra with garlic and coriander sauce; and feteer meshaltet.

Lybian cusine includes additional common foods and dishes include: Asida is a dish made up of a cooked wheat flour lump of dough, sometimes with added butter, honey or rub. Breads, including flatbreads. Bureek, turnovers. Couscous, a North African dish of semolina. Ghreyba, butter cookies.

Emirati cuisine is a blend of many Middle Eastern and Asian cuisines. The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world.

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