Top 100 Foods
in Arabian Peninsula

Marinated and spit-roasted, shawarma is a delicious Middle Eastern meat treat whose origins can be traced back to the Ottoman Empire era, while its name stems from the Arabic pronunciation of the Turkish word çevirme (lit. to turn; turning), and refers to the rotating skewer on which the meat is cooked. Shawarmas are made with either lamb, turkey, chicken, beef, or a mix of different meats which are slow-cooked for hours and basted in their own juices and fat, gaining an incomparable succulence, but the real secret to a perfect shawarma is in the marinade. Depending on the variety, the meat must be marinated for at least a day, preferably two, especially when using beef. These marinades are either yogurt or vinegar-based and typically include spices and flavorings such as cinnamon, cloves, cardamom, nutmeg, black pepper, allspice, dried lime, spicy paprika, garlic, ginger, lemon, bay leaf, and sometimes even orange slices. Shawarma is traditionally served either on its own or enjoyed tucked inside a warm flatbread such as pita or lavash. However, what really sets it apart from the Turkish döner kebab, Greek gyros, or other similar foods is the extent of garnishes and condiments offered with it. For example, Israeli shawarmas are typically topped with tahini and come with generous servings of hummus and pickled mango slices, while in other countries, shawarma is often complemented with garlic mayo or a zesty toumaia garlic sauce, both fresh and pickled vegetables, salads like tabbouleh or fattoush, and amba sauce–a tangy chili and mango pickle dip. Once a common staple of the Middle Eastern working man, shawarma has today become the ultimate Arabic street food, found not only in Arabia and Levant but in virtually any nook and corner of the globe.Expand

Kunāfah consists of two crunchy layers of shredded and buttered kataifi or knefe dough, filled with a luscious cheese cream that's often flavored with orange zest and cardamom, then drenched in a sugar syrup infused with lemon juice and orange blossom water. Turkish künefe is traditionally made with Hatay, Urfa, or Antep cheese. It is usually topped with pistachios and is best served warm. Elegant and amazingly simple to make, this dessert is nothing short of what cheese-filled pastry dreams are made of. Some authors speculate that it originated from the Fatimid Egypt or pre-Islamic Syria, while others claim that the Palestinian city of Nablus is its birthplace - hence the name kanafeh nabulsieh. Nevertheless, this decadent dessert has been a part of a long culinary tradition in Türkiye and Egypt, and it is listed as one of Egypt's national dishes.Expand

Shakshouka is a delicious combination of eggs poached in a spicy tomato sauce. Although it has an unusual name, the dish is straightforward and easy to make. It is usually made in a skillet in which onions, tomatoes, and spices are cooked until they form a delicious tomato sauce. Eggs are then added directly to the tomato sauce and poached until done. Merguez sausage can also be added to the dish. It is believed that shakshouka originated in Tunisia, but the dish is well-known and commonly eaten throughout North Africa and the Middle East as well. Almost every region has formed their distinctive variety of shakshouka: in Egypt, eggs are usually scrambled and served in a sandwich, and in Israel it is often served with salty feta cheese on top. The consistency of the sauce and eggs is also variable – the sauce can be thinner or thicker, while the eggs can be completely firm or soft. For a more nutritious meal, meat, most commonly sausages, can be included in the dish. Shakshouka is suitable for any meal of the day and is usually served warm or sizzling hot, with bread on the side. Because it is budget-friendly, simple, and easy to prepare, the dish has recently gained popularity both in Europe and North America.Expand

Hummus is a creamy dip made primarily from cooked and mashed chickpeas blended with tahini, olive oil, lemon juice, and garlic. It originates from the Middle East, where it has been a dietary staple for centuries, especially in countries like Lebanon, Palestine, Israel, Syria, and Jordan. Hummus’s roots can be traced back to ancient times (earliest mention of hummus dates back to 13th-century Egypt), when legumes and seeds were common sources of nutrition in the Levant. Over time, the combination of chickpeas and tahini evolved into a dish that balances earthy, nutty, and tangy flavors. While recipes vary slightly across regions, the core ingredients remain consistent, emphasizing freshness and quality. The smooth texture and rich taste make hummus both versatile and widely appealing, able to serve as a simple snack or a complement to more elaborate meals. Preparation involves soaking and cooking dried chickpeas until tender, then blending them with tahini paste, freshly squeezed lemon juice, crushed garlic, and extra virgin olive oil to create a velvety consistency. Salt is added to enhance the flavors, and the mixture is often garnished with a drizzle of olive oil, a sprinkle of paprika or sumac, and sometimes fresh herbs or whole chickpeas. Hummus can be served chilled or at room temperature, paired with pita bread, vegetables, or as part of a larger mezze platter. Hummus enjoys widespread popularity not only in the Middle East but globally, embraced as a healthy and flavorful dish. It is commonly found in homes, restaurants, and markets, representing both everyday nourishment and a dish for social gatherings.Expand

Qatayef is an Arabian dessert and a staple of the Ramadan holiday feast. It is a sweet pancake that is usually filled with cheese or nuts such as walnuts, almonds, pistachios, or hazelnuts. Qatayef can also be consumed plain, topped with clotted cream, or drizzled with sugar syrup. It is believed that nothing is better after the Ramadan fasting than a few nights of socializing and feasting on qatayef, which is either prepared throughout the streets in food stalls or brought over to friends as a sweet gift. Although the dish has Fatimid origins, today it is very popular throughout Levant and Egypt as well, where it is baked in numerous households. The biggest qatayef was made in the city of Bethlehem, currently holding a record with a weight of 104 kilograms and 3 meters in diameter. Apart from the sweet version, qatayef can also come as a savory snack filled with cheese or served plain as a side dish.Expand

Ful medames is an ancient, pre-Ottoman and pre-Islamic national dish of Egypt, a traditional breakfast food consisting of slowly simmered fava beans seasoned with a squeeze of lemon juice, olive oil, garlic, and selected spices. Some remnants of the dish were found in the 12th Dynasty Pharaonic tombs in Egypt, and any food that has been found in an ancient tomb must have been a wildly popular culinary treat. Because it is a breakfast food that is also good for breaking the fasting, the dish is extremely popular during Ramadan. Although it's an Egyptian dish, it is also prepared throughout North Africa and the Middle East. Ful medames is a staple of the Egyptian diet, so much that the price of beans is regulated by the government in order to ensure that they are affordable to the poorest citizens. The creamy, earthy stew is usually spiced with the addition of chilis and cayenne pepper. It is recommended to prepare it a day in advance because the beans need to be soaked and cooked overnight. When eaten, the hearty stew is traditionally served out of big metal jugs, and once on the plate, it is often mopped up with pieces of fresh pita bread and topped with pickled beets, parsley, onions, tomatoes, and cumin. Filling, savory, nutritious, and easy to prepare, ful medames is a literal blast from the past.Expand

Due to their crunchy texture and a variety of different flavors, samosas provide a perfect introduction to the world of Indian cuisine for newcomers. These deep-fried, triangular pastries are filled with a variety of ingredients ranging from vegetables to meat, such as onions, lentils, spiced potatoes, peas, or ground meat. It is said that the popular, golden-brown snack travelled to India along the old trade routes from Central Asia, which is why samosas are also prevelent in Middle Eastern countries where they are typically served for Ramadan. In Saudi Arabia, for example, they are typically filled with meat or cheese and can be shaped as triangles, squares, and rolls. These savory triangles are typically served hot and accompanied with chopped onions, yogurt, or fresh, homemade Indian chutneys made with a variety of ingredients such as mint, coriander or tamarind. However, not all samosas are savory - some versions can contain a number of sweet ingredients such as pomegranate, mango, and raisins. Sweet or savory, they can be found throughout India at numerous street stalls and roadside eateries, freshly made and traditionally paired with masala chai tea.Expand

Creamy texture and mild flavor are the main attributes of labneh; a traditional Middle Eastern strained yogurt that is prepared with yogurt and salt. No strict guidelines are used to produce it; plain full-fat yogurt is mixed with salt and left to strain for twelve to twenty-four hours. During straining, the yogurt whey separates, and what is left is a thick and firm cheese-like product. Its texture can vary from creamy to dense, but it always has a relatively mild and slightly salty flavor. The name labneh is native to the Middle East, but strained yogurt varieties are found in numerous other countries and regions such as Greece, Turkey, Cyprus, Central Asia, the United States, Mexico, and the United Kingdom. It usually employs cow milk, but other kinds, such as goat yogurt in Greece, are also common. In many Levantine countries, labneh is enjoyed as a part of a mezze, served alongside flatbreads and other small dishes. It can be eaten plain, garnished with olive oil or chopped mint, but it can also be served as a creamy spread over bread or bagels. It is often incorporated as a condiment in many meat and vegetable dishes. Because of its thick consistency, it can be rolled into balls and preserved in olive oil, or covered in crushed nuts or spices, then served as a decorative appetizer.Expand

Mansaf is the national dish of Jordan that plays a key role in all celebrations and festivals in the country. The meat is slowly cooked in fermented, yogurt-like goat's milk called jameed, resulting in a unique dish that is not just a meal, but a social tradition. Mansaf, an Arabic word for explosion, is commonly offered to guests as a sign of appreciation, value, and respect. It can be made with goat, lamb, beef, or chicken meat, where goat signifies the highest level of respect and value, and chicken the least, so beef or chicken is rarely to be seen in Mansaf. Traditionally, cooked goat's head will be placed in the center and offered to the most important guests at an event. Mansaf is served on a large platter over rice and khubz flatbread, garnished with almonds and pine nuts. Guests eat the dish communally, with their right hand, while the left hand is placed behind their back. The host must continually cover the rice with cooked yogurt sauce, ensuring that the guests don't complain about lack of hospitality. Mansaf is also significant in resolving conflicts between tribes or families, when the heads of each tribe visit one another, sacrifice a goat to cook the dish, then offer it as an act of peace and respect, eating the dish together as a way of marking the end of a conflict.Expand

Malawach is a laminated flatbread that originated among Yemenite Jewish communities and is now widely eaten in Israel, where it has become a common household and street-food item. It comes from a culinary context in Yemen where dough-based dishes that relied on layering and frying were common in home kitchens, and Jewish communities preserved specific styles of preparation that later spread as migration increased during the twentieth century. The dough is made from flour, water, salt and fat, mixed into a soft and pliable base that is rolled out thinly, coated generously with oil or margarine, folded or rolled to create layers, and flattened again before cooking; the layering produces a flaky structure that resembles other laminated breads, though the handling method is specific to this dish. Cooking is done on a hot pan or skillet without additional oil, relying on the fat within the layers to create browning and separation, and the result is a soft, slightly crisp flatbread with distinct strata that pull apart easily. A notable aspect is the versatility of its serving style, as malawach is eaten either plain or accompanied by hard-boiled eggs, grated tomatoes, zhug, cheese, honey or sugar, depending on whether it is served as a savory or sweet meal. It is eaten throughout Israel in homes, bakeries and market stalls and remains part of Yemenite Jewish cooking in diaspora communities, pairing well with tea, yogurt drinks, fresh salads or dips that balance its richness.Expand

Bateel is a prestigious brand that has redefined the concept of dates, transforming them from a traditional Arabian fruit into a symbol of luxury and refined taste. Its origin lies in Al-Ghat, Saudi Arabia, where organically cultivated plantations with tens of thousands of palm trees are located.

Founded in 1991, the brand opened its first boutique in Dubai, marking the beginning of its international expansion. Bateel combines traditional cultivation methods with modern processing and packaging techniques, creating products that unite natural authenticity with elegance.

The dates are hand-picked, carefully selected, and packaged immediately after harvest to preserve their freshness and nutritional value. The most renowned varieties include Khidri, Medjool, and Segai, while the brand is particularly known for its filled dates.

Its approach blends the cultural heritage of the Arabian Peninsula with contemporary principles of international gastronomy. In doing so, Bateel has become an ambassador of Arabian tradition in a modern, global context.Expand

Jofal is a well-known producer of high-quality olive oil in Saudi Arabia. The company is recognized for offering premium olive oil products, focusing on purity and taste.

With a commitment to delivering natural, cold-pressed olive oils, Jofal has established itself as a trusted brand in the Middle Eastern market, catering to both culinary and health-conscious consumers. The company often emphasizes sustainable farming practices and the use of traditional methods in its olive oil production, ensuring superior quality.Expand

Moktalef Alwanoh Apiaries is a Saudi producer of natural honey based in Al-Baha Province in southwestern Saudi Arabia. The apiaries were established and are managed by beekeeper Naif Saeed Al-Ghamdi, who has more than 15 years of experience in honey production and works as a certified beekeeping instructor.

The business is presented as the first model apiary in Al-Baha Province recognized by the Saudi Ministry of Environment, Water and Agriculture and the Food and Agriculture Organization of the United Nations (FAO). It operates more than 1,500 colonies of local bees and produces over 3,000 kilograms of honey annually. Its range includes more than 15 varieties, such as sidr, samra, talh, citrus blossom, moringa, and eucalyptus honey, as well as honeycomb, bee pollen, royal jelly, natural honey blends, and gift sets. Particular attention is devoted to modern queen-rearing techniques, royal jelly and pollen production, and the development of sustainable beekeeping practices.

Moktalef Alwanoh primarily serves the Saudi market, selling its products through its online store and delivering throughout the country. The company reports more than 10,000 completed orders and a range of over 50 products. Its future development focuses on transitioning towards certified organic production and expanding its selection of natural honey and other bee products.Expand

Al Jouf Development Agriculture Company is one of the largest agricultural companies in Saudi Arabia, specializing in the production of olive oil. The company is based in the Al Jouf region, which is known for its favorable climate for olive cultivation.

They utilize advanced agricultural techniques to produce high-quality olive oil. The company also engages in the cultivation of other crops, including fruits and vegetables.Expand

Jomara is a premium Saudi Arabian brand that combines the long-standing tradition of date cultivation with a modern approach to sustainable production and luxurious presentation. The dates are grown on organic plantations in an oasis near the Tuwayq Mountains, where the unique microclimate, fertile soil, and pure spring water create ideal conditions for palm growth.

Each fruit is handpicked and carefully sorted to ensure exceptional freshness and natural sweetness. Jomara produces exclusively organic dates, free from pesticides and chemicals, with special attention devoted to preserving their nutritional value and authentic flavor.

The product range includes a variety of types - from traditional plain dates to gourmet filled versions with pistachios, almonds, and candied orange peel. Through its sustainable and eco-conscious production methods, Jomara promotes the principles of healthy eating and natural sweetness.

Their dates are rich in fiber, minerals, and antioxidants, making them one of the most valued natural superfoods. At the same time, the brand maintains a deep connection to the cultural heritage of Arabia, where dates hold both symbolic and everyday significance.

By carefully blending tradition, quality, and innovation, Jomara has become a symbol of contemporary luxury rooted in authenticity.Expand

Zaki Al-Salem is one of the most renowned and expansive agricultural enterprises in Saudi Arabia, located in the Al-Ahsa region - an area often described as the agricultural heart of the country. The family business, managed by brothers Zaki and Jafar Al-Salem, continues a long-standing tradition of farming established by their father and grandfather, preserving generational knowledge and expertise.

The farm covers approximately 3,000,000 square meters, with a primary focus on cultivating the native Al-Hassawi rice, a variety that holds a special place in Saudi culinary heritage. Zaki Al-Salem Farm produces nearly half of the nation’s total Al-Hassawi rice output, making it a key player in preserving and promoting local agricultural identity.

In addition to rice, the farm cultivates fruits, vegetables, watermelons, sunflowers, and other crops, using an advanced irrigation system based on artesian wells from the Al-Ahsa oasis. Modern soil management techniques and efficient resource use ensure high productivity and sustainability even in harsh desert conditions.

The visual identity of the brand reflects a balance between tradition and modernity, while the farm itself stands as a symbol of resilience and intelligent agriculture in an arid environment. Thanks to its consistency in quality, sustainable practices, and dedication to the local community, Zaki Al-Salem has become a model of how domestic agricultural producers can successfully combine heritage, innovation, and social responsibility.Expand

Aryaf Alnahl is a Saudi producer of natural honey operated by Mohammed Al-Shabahi Apiaries. The brand produces local wild honey from different regions of Saudi Arabia, placing its beehives among mountains, valleys, plains, and seasonal pastures rich in native nectar-producing plants.

The company states that all its honey comes exclusively from its own apiaries, without sourcing from third-party producers, allowing direct control over product origin and quality. Production follows the flowering seasons of Saudi Arabia’s diverse flora, and the range includes mountain sidr, samra, qatad, talh, athel, clover, dabyan, citrus blossom, moringa, and spring honey, as well as Talh Sayal Honey and other seasonal varieties. The honey is presented as natural and free from industrial processing, while its purity and quality are verified through laboratory testing.

Aryaf Alnahl primarily serves the Saudi Arabian market, delivering its products throughout the country via its online store. The brand is positioned in the premium segment through its own production, traceable origins, laboratory testing, and internationally awarded honey varieties. Looking ahead, it aims to maintain product quality, expand its range, and continue developing innovative offerings.Expand

Mugrubi Apiaries is a Saudi family-run beekeeping enterprise that produces organic honey from desert oases, remote pastures, and rural valleys in the Najd region and northern Saudi Arabia. The family has been engaged in beekeeping for approximately 40 years across three generations. The apiary is managed by engineer Jassim Mohammed Al-Mugrubi, a beekeeping expert at the Saudi Ministry of Environment, Water and Agriculture.

The beehives are placed in natural areas far from farms, industrial facilities, and other potential sources of pollution. This approach allows the bees to forage on native desert trees and wildflowers, while the producer oversees the extraction, transportation, storage, grading, and packaging of the honey.

The range includes organic sidr, talh, and samra honey, as well as spring blossom honey, with characteristics that vary according to the location and flowering season.Expand

Mirzam Chocolate Makers is an artisanal chocolate workshop based in Dubai, founded in 2016. It is known for producing high-quality chocolate using the "bean-to-bar" method, sourcing only the finest cocoa beans.

The production process at Mirzam is transparent and open to visitors. At their workshop, guests can observe the entire chocolate-making process through a glass wall, from roasting the beans to the final packaging.

In addition to the workshop and store, Mirzam also operates a small café, where visitors can enjoy warm beverages and freshly prepared chocolate treats, completing the full chocolate experience.Expand

The Date Room is an Emirati family-owned date producer established by the Al Dhaheri family in 2018. The brand draws on the family’s multigenerational tradition of cultivating date palms in Al Ain in the United Arab Emirates. Its dates come from family-owned farms located within the Al Ain oases, which form part of a UNESCO World Heritage Site. The company grows six local varieties: Kholas, Fardh, Lulu, Bumaan, Khadrawi, and Razaiz. They differ in color, firmness, sweetness, and aromas that may resemble caramel, butter, or nuts. The fruits are harvested at an appropriate stage of ripeness and then sorted by hand according to their quality and size. Further processing and packaging take place at the company’s facility in the Jebel Ali area of Dubai. The range includes plain dates, stuffed dates, and varieties coated in chocolate. Fillings include pistachios, almonds, cashews, macadamia nuts, and caramelized pecans. The brand also produces date cakes, maamoul, syrups, oils, and other date-based products.Expand