It is an Egyptian dish made of rice, macaroni and lentils mixed together, topped with a spiced tomato sauce, and garlic vinegar, garnished with chickpeas and crispy fried onions.

Tabbouleh is Levantine vegetarian dish (sometimes considered a salad) traditionally made of tomatoes, finely chopped parsley, mint, bulgur and onion, and seasoned with olive oil, lemon juice, and salt. Some variations add garlic or lettuce, or use couscous instead of bulgur. Tabbouleh is traditionally served as part of a mezze in the Arab world.
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It means grilled meat in Arabic. It’s a favorite dish in Oman often prepared for special occasions like Eid. The process of cooking the Shuwa dish takes a long time. In fact, Omanis usually prepare the meat on the first day of Eid, and eat it on the second or the third day. The Shuwa is marinated in Omani spices, then wrapped in banana leaves or palm leaves and put in an underground sand oven, where it gets cooked over …

Machboos is a traditional rice dish and meat. The dish is considered the national dish in some nations. Machboos consists of three parts; the meat (traditionally made with either lamb or chicken) well cooked and tender, the rice which is cooked with the meat’s stock, and stuffing which is ironically not stuffed into anything and consists of split beans, raisins and onion.

Dish of cooked fava beans served with vegetable oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice and chili pepper. It is a staple meal in Egypt, especially in the northern cites of Cairo and Gizah. https://en.wikipedia.org/wiki/F…

This dish consisting of seasoned, grilled carp. It is considered the national dish of Iraq.

Couscous is a Maghrebi (Northwest Africa) dish made of small steamed balls of semolina, usually served with a stew spooned on top. Couscous is a staple food in Morocco.

This is a Levantine dish made of bulgur (cracked wheat), minced onions, and finely ground lean beef, lamb, goat or camel meat with Middle-Eastern spices . https://en.wikipedia.org/wiki/K…

It is an unleavened bread in the cuisine of Libya prepared with barley, water and salt. Bazin is prepared by boiling barley flour in water and then beating it to create a dough using a magraf, which is a unique stick designed for this purpose. Bazeen is typically served with a tomato sauce, eggs, potatoes and mutton

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Musakhan is a Palestinian Arab cuisine dish, composed of roasted chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over taboon bread. It is also known as Muhammar . It is the national dish of Palestine. Musakhan is a dish that one typically eats with one's hands. It is usually presented with the chicken on top of the bread and could be served with soup.

Samak Masgouf or seasoned grilled dish is a very important dish in Iraq served in important locations. It is a very traditional and arguably the national dish of Iraq. Traditionally the fish is cooked whole over an open fire and served whole. However, modern cooks use a large filet of fish baked in the oven. The dish is paired with tangy, spiced sauce and served over a bed of rice.

Kabuli Palaw is considered the national dish of Afghanistan. It is made by cooking basmati with mutton, lamb, beef or chicken, and oil. Kabuli palaw is cooked in large shallow and thick dishes. Fried sliced carrots and raisins are added. Chopped nuts like pistachios, walnuts, or almonds may be added as well. The meat is covered by the rice or buried in the middle of the dish. Kabuli palaw rice with carrots and raisins is very popular in Saudi Arabia, …

Chakhchoukha is consider like on of the national dish of Algeria. It is mostly eaten during special celebrations. The dishes is a mix of rougag flatbread and marqa stew.

Rice And Ilish is a national dish of Bangladesh made with rice and Hilsa fish. It is made on the Bangla new year occasion which is called Pahela Baishakh. This is a traditional dish of Bangla new year.

Ambuyat is a dish derived from the interior trunk of the sago palm. It is a starchy bland substance, similar to tapioca starch. Ambuyat is the national dish of Brunei, and a local delicacy in the Malaysian states of Sarawak, Sabah, and the federal territory of Labuan, where it is sometimes known as linut.

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It is one of the national and most popular rice recipes in Djibouti, very easy to make and very flavorful. It is a one-pot lamb and rice dish. Beef or lamb is stewed until tender, then cooked in a lightly spiced tomato rice.

Khoresh Ghormeh Sabzi is a very popular dish in Iran and neighboring Azerbaijan Republic.It is often said to be the Iranian national dish. The history of Ghormeh sabzi dates back at least 500 to 2,000 years.

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Mansaf is a traditional Jordanian dish, Mansaf is a dish of rice, lamb, and a dry yoghurt made into a sauce called jameed.

Thieboudienne is a coastal dish of fish and rice, which is considered the national dish of Mauritania. It is served in a white and red sauce, usually made from tomatoes.