Introduction

These Turmeric Basil Focaccia Rolls combine the warm golden color of turmeric with fresh basil for a soft, flavorful, and aromatic bread. Crispy on the outside and pillowy on the inside, they are perfect alongside soups, salads, or served as a snack. This easy recipe will guide you step by step to bake these delicious homemade rolls.

Ingredients

For the Dough

• 3 ½ cups (420 g) all-purpose flour

• 1 teaspoon fine sea salt

• 1 teaspoon ground turmeric

• 2 ¼ teaspoons (1 packet) active dry yeast

• 1 tablespoon sugar

• 1 cup (240 ml) warm water (110 °F / 43 °C)

• 2 tablespoons olive oil, plus extra for drizzling

For the Filling & Topping

• 1 cup fresh basil leaves, torn

• Flaky sea salt, for sprinkling

• Additional olive oil, for brushing

Instructions

Step 1: Activate Yeast

In a small bowl, whisk warm water and sugar. Sprinkle yeast on top, stir gently, and let sit 5–7 minutes until foamy.

Step 2: Mix Dry Ingredients

In a large bowl, combine flour, salt, and turmeric. Make a well in the center.

Step 3: Form the Dough

Pour the yeast mixture and 2 tablespoons olive oil into the well. Stir until a shaggy dough forms.

Step 4: Knead

Turn dough onto a lightly floured surface. Knead 8–10 minutes until smooth and elastic. Add small amounts of flour if too sticky.

Step 5: First Rise

Shape dough into a ball, place in a lightly oiled bowl, cover, and let rise 1–1½ hours until doubled in size.

Step 6: Shape Rolls

Punch down the dough, flatten into a ½″ rectangle, scatter torn basil, fold, and divide into 12 pieces.

Step 7: Second Rise

Roll each piece into a ball, place on a parchment-lined baking sheet 1 inch apart, cover loosely, and rise 30 minutes.

Step 8: Prepare for Baking

Preheat oven to 400 °F (200 °C). Flatten slightly, dimple tops, brush with olive oil, and sprinkle with flaky sea salt.

Step 9: Bake

Bake 18–22 minutes until golden and crisp. Rotate halfway for even browning.

Step 10: Cool & Serve

Transfer rolls to a wire rack, rest 5 minutes, and serve warm or at room temperature.

Tips & Variations

• Herb swaps: Replace half the basil with rosemary or thyme.

• Garlic oil: Brush rolls with garlic-infused olive oil before baking.

• Cheesy twist: Insert a cube of mozzarella before the second rise.

• Whole wheat option: Substitute up to half the flour with whole-wheat flour.

Serving & Storage

• Serve with soups like minestrone, tomato soup, or a green salad.

• Store cooled rolls at room temperature in a sealed container for 2 days.

• Freeze baked rolls for longer storage; reheat in the oven.

Introduction

Tunisian Tagine is a unique and hearty dish, different from its Moroccan counterpart. This traditional casserole combines eggs, meat, and vegetables, creating a rich, flavorful meal that is both satisfying and culturally significant.

Ingredients

• 200–300g lamb or chicken, diced

• 2 potatoes, thinly sliced

• ½ cup peas

• 1 onion, chopped

• 2–3 eggs, beaten

• 2 tbsp olive oil

• Fresh parsley or cilantro, chopped

• Spices: salt, pepper, paprika, turmeric

• Optional: cheese for topping

Instructions

Step 1: Prepare Meat and Vegetables

In a skillet, heat olive oil and cook the meat until browned. Add onions, potatoes, and peas, sautéing until slightly tender.

Step 2: Combine with Eggs

Beat eggs and season with salt, pepper, and paprika. Pour over the meat and vegetable mixture. Stir gently to combine evenly.

Step 3: Cook the Tagine

Reduce heat and cook slowly until the eggs set and the top is golden. Alternatively, bake in a preheated oven at 180°C (350°F) for 20–25 minutes.

Step 4: Serve Warm

Serve Tunisian Tagine warm with fresh bread and a side salad for a satisfying, wholesome meal.

Cultural Significance

Tunisian Tagine is a staple in family meals and festive occasions, reflecting Tunisia’s rich culinary heritage. Its combination of eggs, meat, and vegetables showcases local flavors and traditional cooking techniques.

Conclusion

Enjoy this traditional Tunisian Tagine recipe to experience the authentic taste and comforting flavors of Tunisia. Perfect for family gatherings or when you want a wholesome, hearty meal.

Introduction

Kabsa is a beloved traditional rice dish from the Arabian Peninsula, usually made with chicken or lamb. This version adds a coastal twist by featuring fresh fish fillets, creating a lighter and aromatic meal while preserving the authentic essence of Kabsa.

Ingredients

• 2 cups basmati rice

• 2–3 fish fillets (such as tilapia or cod), marinated

• 2 garlic cloves, minced

• 1 lemon, juiced

• 1 onion, chopped

• 2 tbsp vegetable or olive oil

• Spices: 2 cardamom pods, 1 cinnamon stick, 2–3 cloves, salt, pepper

• Fresh parsley or coriander for garnish

• Water or fish broth as needed

Instructions

Step 1: Marinate the Fish

Mix fish fillets with lemon juice, minced garlic, salt, and pepper. Set aside for 15–30 minutes.

Step 2: Prepare the Rice

Heat oil in a pot, sauté onions until translucent. Add spices (cardamom, cinnamon, cloves) and toast for 1–2 minutes. Add rice and stir to coat with spices. Pour in water or fish broth and cook until rice is tender.

Step 3: Cook the Fish

Pan-fry marinated fish fillets until golden and cooked through. Keep warm.

Step 4: Assemble the Dish

Place cooked rice on a serving platter and top with fish fillets. Garnish with fresh parsley or coriander.

Step 5: Serve

Serve with a fresh salad and a squeeze of lemon for an aromatic and flavorful coastal twist on traditional Kabsa.

Cultural Significance

This fish variation reflects the culinary preferences of Arabian coastal regions, blending seafood with the traditional aromatic rice dish while keeping the flavors and heritage of Kabsa intact.

Conclusion

Kabsa with fish fillet offers a unique and delicious take on a classic Middle Eastern dish. Perfect for family meals or special occasions, it brings together tradition, aromatic spices, and fresh seafood for a satisfying experience.

Introduction

Berkoukes is a cherished Algerian dish featuring large couscous grains cooked in a rich, spiced tomato-based sauce with vegetables and meat. Known for its comforting flavors and hearty texture, Berkoukes is a favorite for family meals and special occasions across Algeria.

Ingredients

• 200–300g lamb or beef, diced

• 1 cup chickpeas, soaked overnight

• 1 zucchini, chopped

• 2 carrots, chopped

• 2 potatoes, diced

• 3–4 tomatoes, pureed or chopped

• Spices: 1 tsp cumin, 1 tsp paprika, ½ tsp coriander, salt, pepper

• Olive oil or vegetable oil for cooking

• Water or broth as needed

Instructions

Step 1: Prepare the Meat and Vegetables

In a large pot, heat oil and brown the meat. Add carrots, zucchini, and potatoes, sautéing for a few minutes.

Step 2: Add Spices and Sauce

Stir in cumin, paprika, coriander, salt, and pepper. Add pureed tomatoes and enough water or broth to cover the ingredients.

Step 3: Simmer Slowly

Add chickpeas and bring to a boil. Reduce heat and simmer gently for 45–60 minutes, until vegetables and meat are tender.

Step 4: Add Couscous Grains

Stir in Berkoukes (large couscous grains), ensuring they absorb the sauce. Cook for an additional 15–20 minutes, stirring occasionally.

Step 5: Serve Hot

Serve Berkoukes warm with fresh bread and a side salad for a complete traditional Algerian meal.

Cultural Significance

Berkoukes is more than a dish; it represents warmth, hospitality, and family tradition in Algerian households. Often prepared for gatherings and festive occasions, it brings people together over hearty, flavorful meals.

Conclusion

Enjoy this traditional Algerian Berkoukes recipe to experience the rich flavors and cultural heritage of Algeria. Perfect for family dinners, celebrations, or whenever you crave a comforting, satisfying meal.

Introduction

Mezze is a cherished tradition in Arab culture, offering more than just food—it’s a social experience. This assortment of small, flavorful dishes brings people together, fostering hospitality, sharing, and conversation around the table. Discover how to enjoy and serve authentic Middle Eastern mezze in your own home.

What is Mezze?

Mezze refers to a variety of cold and hot appetizers, including dips, salads, fried treats, and stuffed vegetables. Designed for communal eating, it embodies Arab generosity and culinary heritage.

Popular Mezze Dishes

1. Hummus

A creamy chickpea dip blended with tahini, garlic, and lemon juice. Perfect as a starter or accompaniment to bread and vegetables.

2. Baba Ghanoush

A smoky eggplant dip mixed with tahini and olive oil. A staple in Middle Eastern mezze platters.

3. Tabbouleh

A fresh salad of parsley, bulgur, tomatoes, and mint dressed with lemon juice and olive oil. Light, healthy, and refreshing.

4. Falafel

Crispy deep-fried chickpea patties, flavored with herbs and spices. A favorite street food and appetizer across the Arab world.

5. Warak Enab (Stuffed Grape Leaves)

Grape leaves filled with rice, herbs, and spices. Served cold or warm, it’s a classic component of traditional mezze.

Cultural Significance of Mezze

Mezze is often served before main courses during celebrations, gatherings, and family meals. It symbolizes hospitality, generosity, and togetherness, allowing everyone to share and enjoy a variety of flavors in a single sitting.

Conclusion

Enjoying mezze is a delicious way to experience the warmth of Arab hospitality and explore the rich culinary heritage of the Middle East. From hummus to stuffed grape leaves, each dish tells a story of culture, flavor, and tradition.

Introduction

Arab cuisine isn’t just a collection of recipes — it’s a reflection of daily life, hospitality, and shared meals. Many traditional Arab dishes were created to be filling, practical, and deeply satisfying, using simple ingredients elevated by spices, herbs, and cooking techniques passed down for generations.

If you’re curious about Arab food beyond restaurant menus or takeout, these dishes are a great place to start. They’re widely loved, culturally significant, and — with a few adjustments — easy to prepare at home.

Below are ten traditional Arab dishes that represent the heart of Arab home cooking, from everyday staples to celebratory meals.

1. Hummus

Hummus is a cornerstone of Arab cuisine and appears on tables almost daily in many households. Made from chickpeas, tahini, lemon juice, garlic, and olive oil, it’s simple yet endlessly adaptable.

What makes hummus special is its balance: creamy, tangy, and rich without being heavy.

How it’s usually served:
With warm pita bread, vegetables, or as part of a shared table of small dishes.

2. Falafel

Falafel is a popular street food and home favorite made from ground chickpeas or fava beans mixed with herbs and spices, then fried until crisp.

Crispy outside and tender inside, falafel is filling, affordable, and naturally vegetarian.

Common serving styles:

• Stuffed in pita bread

• Served with salad and tahini

• Enjoyed as a snack or light meal

3. Shawarma

Shawarma is one of the most recognizable Arab street foods. Traditionally cooked on a vertical rotisserie, marinated meat is shaved thin and wrapped in flatbread with garlic sauce, pickles, and vegetables.

At home, shawarma can be recreated using a pan, oven, or grill with the right spice blend.

Why people love it:
Bold seasoning, juicy meat, and endless customization.

4. Kabsa

Kabsa is a fragrant rice dish popular across the Arabian Peninsula. It’s cooked with tomatoes, spices, and meat — often chicken or lamb — and served as a shared family meal.

Each region has its own variation, but the essence remains the same: deeply seasoned rice and tender meat.

Often served for:
Family gatherings and special occasions.

5. Fattoush

Fattoush is a fresh, tangy salad made with vegetables, toasted pita bread, and a dressing flavored with sumac.

What sets fattoush apart is its contrast: crunchy bread, juicy vegetables, and a bright, lemony finish.

Best enjoyed:
As a side dish alongside grilled meats or rice-based meals.

6. Mansaf

Mansaf is a traditional Jordanian dish made with lamb cooked in a fermented yogurt sauce and served over rice. It’s strongly associated with hospitality and celebrations.

While traditionally made with dried yogurt (jameed), simplified versions are often prepared at home using yogurt-based sauces.

Cultural note:
Mansaf is commonly shared from a large platter, emphasizing community and generosity.

7. Kofta

Kofta refers to seasoned minced meat shaped into logs or patties and grilled or baked. It’s a flexible dish found across many Arab countries.

Seasonings usually include onion, parsley, and warm spices, giving kofta a deep, savory flavor.

How it’s served:
With rice, flatbread, or wrapped in pita with sauce and vegetables.

8. Tabbouleh

Tabbouleh is a herb-forward salad made primarily with parsley, mint, tomatoes, bulgur, lemon juice, and olive oil.

Unlike many salads, parsley is the main ingredient, not a garnish.

Why it stands out:
It’s light, refreshing, and packed with fresh flavor.

9. Kunafa

Kunafa is a beloved dessert made with shredded pastry layered with cheese or cream, baked until golden, and soaked in syrup.

The appeal lies in contrast: crisp topping, soft filling, and warm syrup.

Usually enjoyed:
Fresh and shared, often during gatherings or holidays.

10. Lentil Soup (Shorbat Adas)

Shorbat adas is a simple yet nourishing soup made with red lentils, onions, garlic, and spices.

It’s especially popular during Ramadan but eaten year-round as a comforting starter or light meal.

Why it’s so common:
Affordable, filling, and easy to prepare.

Final Thoughts

Traditional Arab dishes are rooted in practicality, flavor, and togetherness. Whether served at large celebrations or quiet family dinners, these meals reflect a culture that values sharing and balance.

Exploring them at home isn’t just about trying new food — it’s about understanding a culinary tradition built around warmth and hospitality.

Introduction

Rice is a staple in many cultures, but in the Arab world, it takes on a whole new dimension of flavor and tradition. From the rich pilafs of the Levant to the fragrant rice dishes of the Gulf, Arabic rice dishes are deeply woven into the culinary heritage of the region. In this blog, we’ll explore the history, variations, and cooking techniques of popular Arabic rice dishes, and how they have evolved over centuries.

🍚 Traditional Arabic Rice Dishes

1. Kabsa: The Heart of Gulf Cuisine

Kabsa is perhaps the most iconic Arabic rice dish from the Arabian Peninsula. It is a fragrant, spiced rice dish typically made with chicken, lamb, or seafood, and often garnished with roasted almonds and raisins. The key to kabsa is the combination of spices like cinnamon, cloves, black lime, and saffron, which are cooked into the rice, creating an incredibly flavorful and aromatic dish.

History & Variations: Kabsa has roots in the Bedouin tribes of the Arabian Peninsula. While the basic concept remains the same, regional variations exist. In some parts of Saudi Arabia, kabsa is made with lamb, while in other areas, chicken or fish is the preferred protein.

Key Ingredients: Long-grain rice, meat (lamb, chicken, or seafood), tomatoes, onions, garlic, and an aromatic blend of spices.

Modern Twist: Some chefs now experiment with kabsa by adding vegetables like carrots and peas, giving it a modern, vibrant twist while maintaining its traditional flavors.

2. Maqluba: The Upside-Down Dish

Maqluba, meaning “upside down” in Arabic, is a layered rice dish with meat (often chicken or lamb), vegetables (like cauliflower, eggplant, and carrots), and a fragrant blend of spices. Once cooked, the pot is flipped upside down, revealing a stunning display of layered ingredients.

History & Variations: Maqluba originates from the Levant, particularly Jordan, Palestine, and Lebanon. Its origins are believed to date back to the medieval period, with each region adding its twist to the dish.

Key Ingredients: Rice, meat, vegetables, nuts, and spices like allspice, cumin, and cinnamon.

Modern Twist: Vegetarians have adopted maqluba, replacing the meat with mushrooms or chickpeas for a delicious plant-based alternative.

3. Mandi: The Fragrant Dish of the Yemeni Highlands

Mandi is a traditional Arabic rice dish from Yemen, typically made with lamb, chicken, or goat, and seasoned with a blend of aromatic spices like turmeric, cumin, and saffron. The dish is cooked in a special pot called a tannur (a traditional clay oven), which gives it a distinct smoky flavor.

History & Variations: Mandi is thought to have been introduced to Yemen by traders from the Indian subcontinent, though it has become synonymous with Yemeni cuisine. In the Gulf, it has evolved into a favorite dish for large gatherings and special occasions.

Key Ingredients: Basmati rice, lamb or chicken, yogurt, saffron, cinnamon, and a unique spice mix known as bukhari spice.

Modern Twist: Mandi is often served with a side of green salad and tangy tomato chutney, adding freshness to the rich flavors.

4. Riz Bi Dajaj: Arabic Chicken Rice

Riz bi Dajaj is a simple and comforting Arabic chicken rice dish commonly prepared in households across the Levant. The rice is cooked with chicken, onions, and spices such as cinnamon and cumin, resulting in a wholesome and satisfying meal.

History & Variations: Popular in Syria, Lebanon, and Palestine, this dish is often served with yogurt or a fresh salad.

Key Ingredients: Chicken, rice, onions, garlic, and spices.

Modern Twist: Some variations replace chicken with seafood or vegetables for a lighter alternative.

5. Roz Mandi Bil Samak: Fish Rice from the Coast

Roz Mandi Bil Samak is a traditional coastal Arabic rice dish made with fish and aromatic spices. The rice is cooked in fish stock, while the fish is baked or fried and placed on top.

History & Variations: This dish originates from coastal Arab regions where seafood is abundant. Spices like turmeric and coriander give the rice a delicate yet rich flavor.

Key Ingredients: Fish, rice, fish stock, tomatoes, onions, and spices.

Modern Twist: A squeeze of lemon or a drizzle of olive oil is often added for extra brightness.

6. Arabic Pilaf: A Versatile Rice Dish

Arabic pilaf varies widely across the region, from richly spiced Levantine versions to simpler Egyptian styles. The rice is cooked with meat, vegetables, and spices such as cumin, cinnamon, and cardamom, resulting in fluffy, aromatic grains.

History & Variations: Pilaf was introduced to the Arab world from Central Asia and adapted over time with local ingredients.

Key Ingredients: Rice, meat, onions, garlic, and spices.

Modern Twist: Pilaf can be prepared with quinoa or couscous, or made vegetarian with roasted vegetables.

❓ FAQ (SEO SUPPORT)

What are the most popular Arabic rice dishes?

Kabsa, maqluba, mandi, riz bi dajaj, and Arabic pilaf are among the most popular traditional rice dishes.

What spices are commonly used in Arabic rice dishes?

Common spices include cumin, cinnamon, cardamom, cloves, saffron, and black lime.

Are Arabic rice dishes spicy?

They are aromatic and flavorful but not usually spicy unless chili is added.

Conclusion

Rice is more than just a side dish in Arab cuisine; it’s the foundation of many hearty and flavorful meals. From the spiced kabsa of the Gulf to the beautifully layered maqluba of the Levant, Arabic rice dishes reflect the region’s cultural diversity and deep culinary history. Whether smoky, savory, or subtly spiced, these dishes offer a delicious way to explore Arab traditions through food.

Introduction

Tunisian tagine is often misunderstood. Unlike the Moroccan tagine cooked slowly in a clay pot, the Tunisian version is closer to a savory baked omelet or casserole. It’s rich, hearty, and deeply rooted in Tunisian home cooking.

Made with meat, eggs, spices, and sometimes potatoes or cheese, Tunisian tagine is commonly prepared for family meals, gatherings, and special occasions. It’s filling, nutritious, and surprisingly simple to make.

Below is a traditional Tunisian tagine recipe that serves about six people and can be prepared with ingredients easily found at home.

Ingredients for Tunisian Tagine (Serves 6)

• 200 g lamb meat, diced

• 100 g lamb liver, diced

• 2 medium potatoes, diced into small cubes

• 1 medium onion, finely grated

• 1 medium tomato, finely chopped

• 12 eggs, whisked

• Cheese, diced (optional, to taste)

• Fresh parsley, chopped (to taste)

• 1 teaspoon turmeric

• ½ teaspoon black pepper

• ½ teaspoon salt (adjust to taste)

• Vegetable oil (as needed)

• About 500 ml water

How to Prepare Tunisian Tagine

1. Sauté the Onion

Heat a small amount of vegetable oil in a pot over medium heat. Add the grated onion and cook gently until soft and translucent, without browning.

2. Cook the Meat

Add the diced lamb meat and lamb liver to the pot. Stir for a few minutes, then add the chopped tomato and water. Mix well and let it simmer over medium heat until the meat is fully cooked and the liquid has reduced slightly. This usually takes about 25–30 minutes.

3. Season the Mixture

Add turmeric, black pepper, and salt. Stir well and allow the flavors to combine for a few minutes.

4. Fry the Potatoes

In a separate pan, heat vegetable oil and fry the diced potatoes until golden and cooked through. Drain excess oil and set aside.

5. Combine Everything

Add the fried potatoes, chopped parsley, whisked eggs, and diced cheese to the meat mixture. Stir gently until all ingredients are evenly combined. Remove from heat.

6. Bake the Tagine

Pour the mixture into a greased oven-safe dish. Preheat the oven to 180°C (356°F) and bake for 20–25 minutes, or until the tagine is set and lightly golden on top.

7. Serve

Remove from the oven and let it rest for a few minutes before slicing. Serve warm, either on its own or with bread and a simple salad.

Tips for a Better Tunisian Tagine

• Cut ingredients into small pieces for even cooking

• Don’t overbake — the tagine should stay moist inside

• Cheese is optional but adds richness

• You can replace lamb with chicken or minced meat if preferred

Final Thoughts

Tunisian tagine is a comforting, protein-rich dish that reflects the simplicity and warmth of Tunisian home cooking. Easy to prepare and highly customizable, it’s a great introduction to Tunisian cuisine for anyone looking to try something traditional yet approachable.

Prepared once, it often becomes a regular family favorite.