① Iran - Saffron Rice with Grilled Meat (Chelow Kabab)
Food Description: This is the national dish of Iran. The core consists of saffron rice and "grilled dad" grilled meat skewers. The grilled meat is usually made with beef or lamb filling, mixed with squeezed and dried onion shreds, along with salt, black pepper, turmeric and other spices. It is then marinated with saffron water for 8 - 12 hours and then grilled on a skewer over a grill. The saffron rice is made by soaking basmati rice and layering it with white rice and rice stained with saffron juice, then simmered. Before serving, it is smeared with butter to enhance the flavor. The grilled meat is crispy on the outside and tender on the inside, with a fragrant aroma of spices. The rice is soft and fluffy with a unique floral aroma. It is served with grilled tomatoes, onion slices and lemon juice, which helps to cleanse the palate and enhance the flavor.
② Iraq - Masgouf Grilled Fish
Food Description: It is the most representative and precious dish in Iraq, as famous as Beijing Roast Duck. It uses large freshwater fish from the Tigris River, similar to carp, which have tender flesh and few bones. During the preparation process, the fish is cut open from the abdomen, stretched open with wooden sticks, then threaded with thick wood chips and placed next to the stone fire pit for slow roasting over date palm wood. When one side of the fish turns yellow and brown, the other side is placed in the embers of the fire pit for a brief roasting. The final product has a rich smoke flavor of date palm wood, with a crispy exterior and tender interior meat. When eaten, sprinkle with salt and squeeze lemon juice, and pair with raw onion slices. It tastes best when wrapped in the local hot flatbread.
③ Jordan Moussaka
Food Description: This is a traditional Jordanian dish, blending the rich flavors of Arab cuisine. The process begins by simmering the lamb until it becomes tender and falls off the bone. Then, the potatoes and eggplants are cut into pieces. The cooked lamb is then combined with the potatoes and eggplants and simmered together. Finally, a thick tomato sauce is evenly poured over it and simmered slowly. The freshness of the lamb, the softness of the potatoes, and the density of the eggplants blend together. The tangy sweetness of the tomato sauce balances the heaviness of the meat, resulting in a rich and balanced taste that is suitable for both family meals and entertaining guests.
④ Lebanon - Tabbouleh
Food Description: This Lebanese national appetizer is centered around a large amount of fresh herbs. The main ingredient is finely chopped fresh flat-leaf parsley and mint leaves, with the supporting ingredients being finely ground wheat flour that has been soaked until soft, along with deseeded diced tomatoes and extremely fine diced red onions. The seasoning only uses lemon juice, extra virgin olive oil, salt, and black pepper. After mixing, it is chilled for half an hour to allow the flavors to blend. The final product is a lush green color, with a fresh herbal flavor filling the mouth, accompanied by the sourness of lemon and the smoothness of olive oil. The wheat flour also provides a slight chewiness, which is often paired with shawarma or hummus to cleanse the palate.
⑤ Sabaya (Oman's Thin Crispy Biscuit)
Food Description: It is a typical thin crispy pastry commonly found on the streets of Oman. It is made by wrapping a special filling inside a thin dough sheet. The classic fillings include cheese, coconut, and a savory meat and vegetable version. The dough is so thin that it resembles a cicada's wing. After filling, the edges are pressed together to seal the package. It is then gently fried over low heat until both sides turn golden and crispy. Some versions may also be sprinkled with sesame seeds for added flavor. When bitten, it makes a crunchy sound. The sweet version has a rich coconut flavor and a creamy cheese taste, while the savory version has the freshness of the meat and vegetables. It is often served as a breakfast or afternoon tea snack, and pairing it with local milk tea enhances the taste even more.
⑥ Qatar - Roast Whole Lamb (Harees)
Food Description: This is a highly ritualistic and distinctive cuisine of Qatar, serving as the main highlight for celebrations and entertaining guests. Unlike other regions' roast lamb preparations, the method in Qatar involves cleaning the entire lamb first, filling the lamb's stomach with pre-soaked rice, and adding a small amount of spices for seasoning. Then, the whole lamb is fixed on the grill and slowly roasted over charcoal fire for several hours. During the roasting process, the fat and aroma of the lamb gradually seep into the rice, making the lamb tender and juicy with a golden and crispy skin, and the rice absorbs the meaty aroma, becoming soft and flavorful. When eaten, no additional excessive seasoning is needed, as the perfect blend of meat and rice flavor can be tasted.
⑦ Saudi Arabia - Mansaf
Food Description: Originally a dish of Jordan, it is also very popular in Saudi Arabia and is a must-have for important occasions. The dish is prepared by first cooking the lamb, then combining it with a sauce made from fermented goat milk yogurt. A thin layer of shakarak bread is placed at the bottom to absorb the sauce, followed by a layer of rice. The lamb pieces are placed on top, and then the yogurt sauce is poured over. Roasted almond crumbs or pine nuts are sprinkled on top for an extra flavor. When eating, it is best to use the right hand. The sourness of the yogurt cleverly balances the greasiness of the lamb, and the nuts add a crispy texture. The overall taste is rich and well-structured.
⑧ United Arab Emirates - Falafel & Hummus
Food Description: This is a common classic combination in the UAE, suitable for vegetarians. Falafel is made with chickpeas as the base, mixed with onions, garlic, sesame seeds, cilantro, etc., and then beaten into a paste. After adding baking powder and spices, it is shaped into balls and fried until golden and crispy. The hummus is made by blending cooked chickpeas with tahini, garlic, lemon juice, etc. The crispy outside and tender inside of falafel has the aroma of chickpeas and spices. Combined with the creamy and rich hummus, it can neutralize the dryness of falafel and allow the sesame fragrance and bean fragrance to overlap. It is often served with pita bread or vegetable sticks.