
Arayes
Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt
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Lamb mince mixes with grated onion, parsley, allspice, baharat, pine nuts (optional) and salt

Chicken poaches in a heavily spiced broth (saffron, ginger, cinnamon, lemon)

Bread is soaked in milk; mince is browned with onions; curry powder, turmeric and Cape Malay spices bloom

Chicken poaches with onion, cardamom and bay 35 minutes; shredded off the bone

Saudi Arabia's national dish, the one platter you'll meet at almost every gathering from family lunch through wedding banquet

Same technique as Jordan kibbeh-nayyeh-balls (these snacks are siblings across the Levant)

A fine-bulgur-and-lean-mince dough is blitzed smooth with onion, baharat, salt and a touch of ice water

A soft yeasted bread dough rises for 1 hour

Lamb shoulder is rubbed with a Yemeni spice mix (hawaij), browned, then steam-roasted at low heat for two hours until it shreds

The Saudi gathering platter built for the night when one cut of meat isn't enough

Beef is browned and simmered with onions, garlic, ginger, tomato and a touch of curry powder

Quzi is the Iraqi celebration dish, a whole slow-roasted lamb shoulder served on a platter of saffron rice with toasted…

The Saudi Ramadan staple, the snack that breaks the fast in households across the Gulf when the call to maghrib sounds

A yeasted bread dough rises for 1 hour

Basmati rice rinses thoroughly; soaks for 1 hour in salted water