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Middle Eastern cuisine draws deeply from Islamic culture, yet it remains incredibly diverse and abundant.
Madfun Grilled Meats (Saudi Arabia)
Grilled lamb Madfun. Photo: @anissahelou
Hospitality holds significant importance for followers of the Islamic faith. They often prepare the renowned Madfun grilled meat dish whenever guests visit. To craft this dish, goat and lamb are the most commonly used ingredients, although Bedouin families (a nomadic Arabian ethnic group) may also grill camel meat.
In Saudi Arabia, locals frequently visit markets to purchase live animals, which they then take to slaughterhouses or slaughter at home. After thorough cleaning, the meat is marinated in a mixture of spices, rose water, and turmeric. Following tradition, the meat is wrapped in a damp straw mat and buried in hot ashes for slow cooking. When eaten, you'll experience a rich, enticing flavor that lingers in your mouth.
This Middle Eastern delicacy is often presented in a large pot placed at the center of a vibrant, colorful table adorned with spices and various vegetables, suitable for communal dining.
Camel hump – United Arab Emirates
Camels are deeply intertwined with the lives of Arab people. Camel meat is highly esteemed in the Middle East, with the most renowned part being the camel hump, which is tender and lean, making it suitable for various dishes. You can enjoy this dish at restaurants or in local markets. It is also a signature dish of Middle Eastern cuisine.
Camel hump meat is incredibly tender and aromatic. Image: @anissahelou
In Dubai, camel meat is often stuffed whole to create a gigantic dish. Dubai locals meticulously clean the inside of the camel, requiring high skill and expertise to maintain its shape. They first stuff the camel with chickens, then continue to stuff sheep into the camel, ending with mushrooms, rice, spices, and continuously rotating it for 24 hours in a giant charcoal pit.
A single camel can serve 80-100 people. This dish has been around for generations and is prevalent in the weddings of the Bedouin people—a nomadic community living in the hot desert.
Gigantic stuffed camel in Dubai. Image: tourdulichdubai.net
Shish kebabs grilled meat (Turkey)
According to Nevin Halici's Turkish Cookbook, grilled meat (kebabs) was first documented in the Turkish dictionary in the 11th century. It is assumed that the Ottoman Empire (the former name of Turkey) popularized grilled meat throughout the Middle East and now in many countries worldwide, including Vietnam. Pork and lamb are common ingredients used in this dish. In Turkey, you can find this dish everywhere from street food carts to upscale restaurants.
Turkey was the first country to sell grilled meat in the world. Image: suclip.com
In addition to skewered grilled meat, Turkey is also famous for its giant skewers known to Vietnamese as Doner Kebab. Chunks of lamb, pork, and beef are roasted to golden perfection on vertical rotisseries, incredibly enticing. This dish first appeared in 1970, created by Turkish individuals in Berlin, Germany, and later became popular worldwide.
Sandwich (Lebanon)
Sandwich in Lebanon. Image: @kristinperers
Sandwich is a hallmark of Islamic cuisine, wastefulness of which is deemed sinful. The first sandwiches in Lebanon were baked on a hot metal sheet called saj and tannur. Roti is a type of sandwich baked on traditional stone ovens, while Pita bread emerged later with the development of modern ovens. Sandwiches in Lebanon are typically dense, with a white exterior instead of yellow. Similar to many other types of sandwiches, Lebanese people also eat sandwiches with vegetables, sauces, creams, etc.
However, with the creativity of chefs, they have also created manakish, also known as the Lebanese pizza. This pizza includes Roti bread, grilled meat, duckweed, sauce, and cheese on top, incredibly delicious. If you have the chance, you should try this dish.
Pigeon pie Pastilla (Morocco)
Unique pigeon pie dish in Morocco. Image: @kristinperers
Pigeon pie has been a long-standing presence in Morocco with a clever and delicate combination of savory and sweet flavors. With the incorporation of various Moroccan spices such as saffron, cinnamon, and cloves, the pigeon pie offers a fascinating and unique salty-sweet taste. After being cleaned, pigeon meat is marinated with special spices before being stewed with eggs, roasted almonds. Then, chefs will create thin layers of sweet pastry dough to wrap around the stewed dish, creating a visually appealing, enticing giant pie. Pastilla is decorated with cinnamon, powdered sugar and served at celebrations, religious events, and weddings.
Pastilla also comes in a seafood version, with a filling consisting of shrimp, squid, fish, and vermicelli. Moroccan people often enjoy a cup of mint tea after eating this dish to cleanse the palate and feel relaxed.
Tharid Stew (Bahrain)
Tharid stew is often eaten on special occasions. Image: @kristinperers
This is the favorite dish of the prophet Muhammad. Depending on each family's recipe, different versions of Tharid stew will be created. This dish is often eaten during Ramadan in Bahrain, Qatar, and the United Arab Emirates when families gather at dusk for a meal called iftar in Arabic. Tharid typically consists of beef, pork, poultry stewed with beans and vegetables, usually served with bread. The key is that the stew must be sweet, delicious, and aromatic.
When you eat, you'll feel the meat, vegetables melting in your mouth, the rich broth paired with bread is incredibly delicious. This is truly an easy-to-make, cost-effective dish that is perfect for family gatherings.
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Keywords: Stuffed camel meat, pigeon pie, and the exquisite 'beautiful and delicious' dishes of Middle Eastern cuisine
