Savor the Flavors: 10 Must-Have Arab Dishes from Across the Regions
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Fatima Saif
- . November 9, 2025
- . Update: November 25, 2025 7:29 pm
Arab cuisine is a wonderful and exotic experience that runs across the continents, starting with the Mediterranean coasts of Lebanon, to the deserts of Saudi Arabia, and the spice markets of Morocco. Every region contributes its own flavor and spices, styles of cooking, and ingredients. Whether it is one of the simple mezzes among friends, or a big feast ready to celebrate a festival, each food has a story behind it about culture, community, and history. The following are some of the ten favorite Arab dishes that bring the flavor to the warmth, hospitality, and ancient flavor of the Arab world.
1. Hummus (Levant Region)
A typical dip prepared out of mashed chickpeas, tahini, olive oil, and lemon juice. This is a creamy delight that is a must-have on every Levantine table, and it goes hand in hand with pita bread.
2. Falafel (Levant & Egypt)
Falafel is crispy on the outside, soft on the inside, and consists of herbs and fava beans or chickpeas, which have been ground. It is a favorite and a popular street food item that is a vegetarian.
3. Shawarma (All over the Arab world)
Thin-cut slices of marinated meat, usually chicken, beef, or lamb, are roasted on a vertical spit and served in flatbread with sauces and pickles. A beloved on-the-go meal.
4. Kibbeh (Lebanon & Syria)
Kibbeh is considered the national dish in Lebanon; it is a mixture of bulgur wheat, minced meat, and spices. It is cooked either fried, baked, or raw, depending on the regional customs.
5. Kabsa (Saudi Arabia, Bahrain, & Gulf Region)
It is a luscious rice-prepared meal that includes chicken or lamb, tomatoes, and a mixture of tastes such as cardamom, cinnamon, and saffron. A popular holiday special of the Gulf.
6. Mandi (Yemen)
Like Kabsa, Mandi is also a smoked rice and meat dish that is cooked in a tandoor pit. Its aroma is rich, and its texture is tender, hence it is irresistible.
7. Harees (UAE & Oman)
A cooked dish consisting of wheat and meat that is cooked slowly and is normally eaten during Ramadan and Eid. Its soft and creamy texture and a light taste become the symbols of coziness and joy.
8. Couscous (Morocco, Algeria, and Tunisia)
Semolina that was steamed and then served with vegetables and meat or chickpeas. It is the most iconic and versatile dish in North Africa, and it is often spiced.
9. Tagine (Morocco)
Tagine is a combination of meat, vegetables, and dried fruits cooked in a clay pot and cooked slowly with the spices, cumin, and saffron, to give rich and deep flavors.
10. Baklava (The Arab World in General)
A pastry prepared using filo pastry, layers of nuts, and either honey or syrup. It is available in the Arab world, and it is a sign of celebratory happiness and decadence.
