Food and cooking vocabulary list, for standard and Egyptian Arabic. Transliteration fruit, فاكهة (ج) فواكه, faakiha (pl.) fawaakih, '', fakha vegetables, خضراوات, xaDrawaat, خضروات | خضار, xuDrawaat | xuDaar jam, مربّى, murabba, '', mirabba.
Table of contents
- Complete List of Fruits and Vegetables in Arabic
- Do you know what these Arabic fruit and vegetable names are in English?
- Arab cuisine
- Speak Moroccan Arabic
The grated form is also used as a condiment. Shredded and dried daikon is called kiriboshi daikon. A leafy cabbage often eaten in the winter in Japan. The average length is about 40 cm. With a high water content and crisp texture when eaten raw, it can be mildly sweet. When simmered, it becomes softer than cabbage. Also referred to as Napa cabbage. Young green onions harvested before maturity.
Another name for these 5-mm thick onions is ko-negi. A fruit with sweet starchy orange flesh and green skin. The kabocha pumpkin is a member of the gourd family. Japanese pumpkins are smaller than their Western counterparts and weigh an average of about 1 kg. A Japanese lime that's green and round. Weighs approximately grams. The yellowish-white pulp is very juicy and sour. A root vegetable harvested through autumn and winter.
Comes in various colors and sizes. Both the root and the leaves are edible. Although Japanese turnips may have a fibrous skin, they are typically softer than Western turnips. Dried shavings of calabash, a type of gourd. Rub with salt, then wash and boil for min before use. The young leaves of the sansho plant. Kinome has a citrus-like aroma and can leave a tingling sensation on the tongue.
Leaf vegetable originating in the Tokyo region. Contains plenty of carotene and vitamin C. Versatile vegetable used for aemono, stir-fry, hot pot, and in soup. A firm jelly made from the corm of the konjac plant. High in fiber and contains almost no calories. When extruded into noodles it is called shirataki. Japanese cucumbers are slender, with dark green tender skin and very few seeds. They are usually about 20 cm long, and weigh g. Lebanese cucumbers have a similar taste and texture, and make for a suitable alternative. Also known as hen-of-the-woods mushrooms, maitake have fan-shaped caps with a dark beige color.
They grow in overlapping layers and have a meaty flavor. From northern Kyoto, around the Manganji area. This pepper grows to about 15 cm. The flesh is thick, yet soft. Sweet and flavorful, not spicy. June to August is the peak season. Lactofermented bamboo shoots, which are seasoned and cooked. Menma is used as a topping for noodle soups such as ramen.
An East Asian herb that's often used as a garnish, but can also be blanched and served as a salad. It has long pale green stems and three saw-toothed leaves at the top of each stem. A tender vegetable that can be used as a salad green, or cooked in nabe hot pots , or stir-fries. Mizuna is originally from the Kyoto region, and has feathery, light-green leaves.
The young flower buds of a type of ginger with a distinctive fragrance that stimulates the appetite. Straight, long and thick, nagaimo can grow to over 1 m in length. Contains more water than other types of Japanese yams and is not as mucilaginous. Young stems of a vegetable in the broccoli family that heralds the coming of spring. Best eaten before it flowers. Japanese eggplants are relatively small, with few seeds and a deep purple skin.
They are usually about cm long and weigh about g. A vegetable cultivated since ancient times in Japan. One variety features long white stalks, while another variety is mostly green. The Japanese leek negi has a distinctive sharp flavor and aroma. Also called garlic chives, the flat leaves are about cm long.
The smell, more pungent than that of Western chives, is similar to garlic. Sweet potato grown in the Noto peninsula. Known for its sweetness and texture. Very useful for nimono simmered dishes , tempura, and traditional sweets. A leafy green with a strong herbal aroma. Seri water dropwort is in season from winter to early spring and is often used to make ohitashi boiled vegetable salad , for which it is blanched and seasoned with dashi.
Edible mushrooms with a diameter of about cm.
The caps are thick and full of umami thanks to a high concentration of guanosine monophosphate. Sold both fresh and dried.
Complete List of Fruits and Vegetables in Arabic
Also known as beech mushrooms, shimeji come in white and brown varieties and are typically cultivated. Both the cap and stalk can be eaten. A firm texture and a nutty taste. Harvested before maturity, young ginger has a smooth skin and pink roots. Lunch is considered the main meal of the day, and is traditionally eaten between 1: It is the meal for which the family comes together, and when entertaining, it is the meal of choice to invite guests to.
Rarely do meals have different courses; however, salads and mezze an appetizer are served as side dishes to the main meal. The platter usually consists of a portion of meat , poultry or fish , a portion of rice , lentils , bread and a portion of cooked vegetables, in addition to the fresh ones with the mezze and salad.
The vegetables and meat are usually cooked together in a sauce often tomato , although others are also popular to make maraq , which is served on rice. Most households add bread, whether other grains were available or not. Drinks are not necessarily served with the food; however, there is a very wide variety of drinks such as shineena or laban , karakaden, Naqe'e Al Zabib , irq soos, tamr Hindi, and fruit juice , as well as other traditional Arab drinks. During the 20th century, carbonated soda and fruit-based drinks, sold by supermarkets, have also become very popular.
Dinner is traditionally the lightest meal, although in modern times, and due to changing lifestyles, dinner has become more important.
Do you know what these Arabic fruit and vegetable names are in English?
In addition to the two meals mentioned hereafter, sweets are consumed much more than usual during the month of Ramadan ; sweets and fresh fruits are served between these two meals. Although most sweets are made all year round such as Kanafeh , baklava , and basbousa , some are made especially for Ramadan, such as qatayef.
Iftar also called Futuur , or fast -breaking, is the meal taken at dusk when the fast is over. The meal consists of three courses: This is followed by a soup or anything they would like, the most popular being lentil soup, but a wide variety of soups such as chicken , oats , freeka a soup made from whole wheat and chicken broth , potato , maash , and others are also offered.
The third course is the main dish, usually eaten after an interval, when Maghreb prayer is conducted. The main dish is mostly similar to lunch, except that cold drinks are also served. Suhur is the meal eaten just before dawn , when fasting must begin. It is eaten to help the person make it through the day with enough energy until Maghreb time. The cuisine of Eastern Arabia today is the result of a combination of diverse cuisines, incorporating Levantine and Yemeni cuisines. It is a rice with spicy tomato sauce, flavoured chicken and a fresh salad.
It is a much eaten dish in the Hejaz district of Saudi-Arabia. Egypt has a very rich cuisine with many unique customs. These customs also vary within Egypt itself, for example, in the coastal areas, like the coast of the Mediterranean Sea and Canal, the diet relies heavily on fish. In the more rural areas, reliance on farm products is much heavier. Duck , geese , chicken , and river fish are the main animal protein sources. While Egyptians eat a lot of meat, Egyptian cuisine is rich in vegetarian dishes; three national dishes of Egypt; ful medames , ta'miya also known in other countries as falafel , and kushari , are generally vegetarian.
Fruits are also greatly appreciated in Egypt: The most famous dessert from Egypt is called Om Ali, which is similar to a bread and butter pudding made traditionally with puff pastry, milk, and nuts. It is served all across the Middle East and is also made on special occasions such as Eid. Levantine cuisine is the traditional cuisine of the Fertile Crescent. Although now divided into Syria , Lebanon , Jordan , Iraq , Egypt , and Palestine , the region has historically been more united, and shares most of the same culinary traditions. Although almost identical, there is some regional variation within the Levantine area.
Dishes include olive oil, za'atar , and garlic, and common dishes include a wide array of mezze or bread dips, stuffings, and side dishes such as hummus , falafel , ful , tabouleh , labaneh , and baba ghanoush. It also includes copious amounts of garlic and olive oil, often seasoned with lemon juice—almost no meal goes by without including these ingredients. Vegetables are often eaten raw or pickled, as well as cooked. While the cuisine does not boast a multitude of sauces, it focuses on herbs , spices , and the freshness of ingredients.
In Palestine and Jordan , the population has a cooking style of their own, involved in roasting various meats, baking flat breads, and cooking thick yogurt-like pastes from goat's milk. Musakhan is a common main dish, famous in northern Jordan , the city of Jerusalem , and northern West Bank. The main component is taboon bread , which is topped with pieces of cooked sweet onions , sumac , saffron , and allspice.
For large dinners, it can be topped by one or two roasted chickens on a single large taboon bread. The primary cheese of the Palestinian mezze is Ackawi cheese , which is a semi-hard cheese with a mild, salty taste and sparsely filled with roasted sesame seeds. It is primarily used in Kenafah. Maqluba is another popular meal in Jordan and central Palestine.
Mujaddara , another food of the West Bank, as well as in the Levant in general, consists of cooked green lentils, with bulghur sauteed in olive oil. Mansaf is a traditional meal, and the national dish of Jordan , having roots in the Bedouin population of the country. It is mostly cooked on special occasions such as Ramadan , Eid ul-Fitr , a birth, or a large dinner gathering. Mansaf is a leg of lamb or large pieces of mutton, on top of a markook bread that has been topped with yellow rice.
A type of thick dried yogurt made from goat's milk, called jameed , is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is garnished with cooked pine nuts and almonds. Levantine cuisine is also famous for its wide range of cheeses, including Shanklish, Halloum, and Arisheh. Kishk is also a famous Syrian soup, alongside many soups made of lentils. Lebanese food also has a wide range of dips including Hummous, Baba Ghannouj, and Labneh, and also caters many raw meat dishes. Syrian food could be either extremely vegetarian or a meat lover's paradise.
Lemon, oregano , za'atar , paprika, and various other Mediterranean spices and herbs are used in Syrian cuisine. To top it off,. Iraq is where the first cookbook was ever recorded in history, historically in Baghdad and Mesopotamia [ citation needed ]. Iraq is one of the oil -rich Arab countries surrounding the Persian gulf and is also part of the Levant and Mashriq sharing similarities in cooking and cuisines between both the surrounding regions of the Arab world.
Arab cuisine
Iraqi cuisine mainly consists of meat, rather than appetizers. In Iraqi cuisine, the most common meats are chicken and lamb. The national dish of Iraq is the Masgouf fish, usually enjoyed with grilled tomatoes and onions. Iraqi cuisine uses more spices than most Arab cuisines. Iraq's main food crops include wheat, barley, rice, vegetables, and dates. Vegetables include eggplant , okra , potatoes, and tomatoes. Pulses such as chickpeas and lentils are also quite common.
Common meats in Iraqi cooking are lamb and beef; fish and poultry are also used. Soups and stews are often prepared and served with rice and vegetables.
Biryani , although influenced by Indian cuisine , is milder with a different mixture of spices , and a wider variety of vegetables, including potatoes, peas, carrots, and onions. Dolma is also one of the most popular dishes. The Iraqi cuisine is famous for its extremely tender kebab , as well as its tikka. A wide variety of spices, pickles, and amba are also extensively used. Libyan cuisine derives much from the traditions of Maghreb and Mediterranean cuisines. One of the most popular Libyan dishes is Bazin , an unleavened bread prepared with barley , water and salt. Common fruits and vegetables include figs , dates , oranges , apricots and olives.
Libyan kitchen also includes hot spices, like Tunisia. Instead of the European way of boiling pasta or spaghetti in water and then throwing the water away with all the goodness it contains , the Libyans boil pasta with the sauce, which adds a real pasta flavour to the sauce.
You can make it with any type of pasta, and the simplest dish involves frying onions in oil, throwing in the tomato puree, chili powder, turmeric, then adding water and salt and leave to boil, before adding the pasta. But the proper way to do it is to add some lamb chops, chickpeas and garlic to the sauce. Serve hot with a sprinkle of extra virgin olive oil, lemon, fresh chili and crusty bread optional. One can also add other vegetables such as pumpkin, potato and green pepper, Maglouba, Shakshouka , Sherba, Usban , Zumita and Asida. Maghreb cuisine is the cooking of the Maghreb region, the northwesternmost part of Arab world along the Mediterranean Sea , consisting of the countries of Algeria , Libya , Morocco , and Tunisia.
In comparison to its Maghreb and Levantine neighbors, the cuisine of Sudan tends to be generous with spices. The Sudanese cuisine has a rich variety in ingredients and creativity.
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Simple everyday vegetables are used to create stews and omelettes that are healthy yet nutritious, and full of energy and flair. These stews are called mullah. One could have a zucchini mullah, spinach "Riglah" mullah, etc. Sudanese food inspired the origins of Egyptian cuisine and Ethiopian cuisine , both of which are very popular in the Western world.
Speak Moroccan Arabic
Popular dishes include Ful medames , Shahan ful , Hummus , Bamya a stew made from ground, sun dried okra , and Gurasa pancake , as well as different types of salads and sweets. The cuisine of Yemen is rather distinct from other Arab cuisines. Like most other Arab cuisines, chicken, goat, and lamb are eaten more often than beef. Fish is eaten mostly in coastal areas. However, unlike most Arab countries, cheese, butter, and other dairy products are less common, especially in the cities and other urban areas.