Arab cuisine is rich and varied, competing with the most famous international cuisine and may outweigh all of them in terms of the variety of ingredients used in it and in terms of the number of dishes are endless, both as main dishes or appetizers. From Mashreq to the Maghreb, popular dishes are influenced by the many civilizations that have passed through this region. The different geographical nature made this region one of the richest areas with different dishes and culinary arts. Here you will find 10 popular Middle Eastern dishes from different countries. If you want to try any of these you must check New Brunswick eateries.

1- Al-Mandi

Popular eateries whose origins date back to the Arabian Peninsula and specifically the Yemeni city of Hadramout, and spread to the Gulf States and the rest of the Arab countries. 

Their components are meat (chicken or red meat) that are cooked underground in a certain way and for a relatively long period of time. In addition to the rice and spices that give it its distinct flavor, which is likely to come from the Yemeni coast, which has been a key passage for the trade of spices for many centuries.

2- Al-Kubba

Akla Shamia, is famous for its special in Lebanon and Syria. It is probably dated to Assyrian roots. It was and still is a luxury food consisting of meat, nuts and bulgur. 

It is associated with a basic tradition that goes back to those areas, which is called Al-Kubba Al-Jaran, which was carried out by the ladies and takes a lot of time and effort, which requires the help of the men of the house in the old Damascene houses. It has different types of country to country and from city to city (Portuguese, French, Chinese, and other).

Today, special machines have been designed to mix and grind the kebab, which has made it very difficult for home women in the Arab countries.

3 - Kashri

A famous Egyptian eatery, ancient and first mentioned in history, the Arab traveler Ibn Battuta. Consisting of lentils, rice, fried onions and tomato sauce, and later added to the Egyptians (pasta).

These eaters that a tourist in Egypt can not taste from vehicles are among the most popular low-cost, high-value food.

4 - The knight

Al-Kabsa is a meal of meals consisting mainly of long grain rice, which is served in the Gulf countries. It is the main meal in Saudi Arabia, and is often cooked with lamb, goat or chicken, and meat, margarine, nuts and raisins. These eaters are also derived from the desert components, which are based mainly on meat.

5 - Mansaf

The most famous meals in Syria are Syria, Iraq, Jordan and Palestine. Jordanians are the most famous of its kind. It is the national dish in Jordan and is closely related to Jordanian culture. Al-Mansaf is distinguished from the rest of the Arabic cuisine by using the milk of Jamid, which is made from milk after converting it to cream milk. Mansaf is closely associated with the customs of Badia Al-Sham (Jordan), always attending celebrations, celebrations and even consolation. The way it is eaten is particularly important in these areas.

6- Heater

A famous Palestinian folklore, also known as the Levant. Its components are derived from the Palestinian environment, my bread (tabun), as well as onions, olive oil and Palestinian municipal sesame (growing in the wild), chicken, almonds and pine.

7- Yibraq

Grape leaves or jellips are originally Ottoman omelets. The name "Yaprak" or "Yaprak" means "tree leaf" in general, or "vine leaves" in particular. The method of preparing them varies from one country to another and the most famous Bedouins in Syria and Lebanon. It consists of grape leaves, rice, meat or vegetables.

8. The roof

The most popular dish in Iraq, which derives from its river environment, consists of grilled fish, where it brings freshly caught river fish and slips from the back side along the fish up to its head and then opens the fish's intestines and cleans and clears two or three openings in the skin of the fish. The best types of fish prepared for anchovy are brown or carp. 

Abu Nawas Street is located along the Tigris River between Al-Jumhuriya Bridge and Al-Jadriya area, and is associated with the "Abbas Al-Anas and Fun" poet Abu Nwas. Where fresh fish are brought from the river to be harvested.

9 - couscous

The origin of the word comes from the Amazigh language, mentioned by Ben Duraid in the language population in the tenth century AD. 

 The word Xxxo is derived from Sexo, an Amazigh word meaning the way in which small wheat grains are brought.

It is one of the main meals known in most regions of North Africa (Algeria - Morocco - Mauritania - Tunisia - Libya) and the island of Sicily in Italy and even in France, which is the second favorite of the French. It was mentioned by many travelers, notably Charles André Julian in his book  History of North Africa.

10 - Malukhya

A green plant spread in Egypt and from there to Sudan and the rest of the Arab countries. It is considered one of the oldest dishes, as this vegetarian dish dates back to the time of the pharaohs and it is believed that at one time it was presented to the kings and hence it is referred to as "kingship".

Author's Bio: 

Angelina is regular contributor at The Independent.