Believe it or not, winters can
get pretty cold in parts of the Middle East. In fact, there are even regions of
Jordan, Syria and Lebanon that see snow quite regularly.
So, what do most Arabs do in the
winter to help keep them warm besides sitting around the soba (gas heater)
praying for spring?
Well, during winter, hot drinks and hot food are always on the menu for staying warm in an Arab winter. Here are just a few of them:
Mousakhan is one of the most tasty
winter Arabic food recipes
you’ll ever eat. This Palestinian specialty contains layers of oil-soaked bread
with chicken, pine-nuts, onions and sumac which adds a tart kick. Eaten, fresh
from the oven, this is one of those hearty winter food traditions that’s sure to keep you
warm.
Freekah is grain made from
roasting the young, green grains of durum wheat. Because rice wasn’t always
available in the region, it’s been a staple in Middle-Eastern cuisines for
centuries. While it looks as fluffy and light as couscous, it has a smoky,
nutty taste that is actually quite filling. As a result, you’ll it in many winter Middle Eastern recipes
such as hearty chicken and vegetable stews.
Speaking of stews, mujadara loubieh is one of the most hardcore Lebanese winter dishes
you’ll ever eat. That’s because it’s got the boldest of flavors, yet it’s made
with the simplest of ingredients. Kidney beans and bulgur are stewed in a
caramelized onion sauce that creates a mouth-watering aroma and yummy taste.
That’s it! All of the tasty goodness comes solely from the trifecta of flavors
from the beans, bulgur and onions.
Of course, soup is another winter
food staple of many cultures, and that includes Arabs. Shorbet adas (lentil soup) is perhaps the most well-known of soups for
Arabs to make in the winter. (In truth, you’ll also often find it on the tables
of many Muslim Arabs during Ramadan.) What’s more, Iraqis have a winter soup
that’s truly their own called quba
hammouth – a rather tasty and tangy meat dumpling soup.
Khobeizeh means “mallows” in
Arabic and is actually the leaf of the malva (or musk mallow) plant. It’s
harvested and eaten this time of year because it’s the only time they’re
available. (Seriously, in Jordan, you’ll often find cars parked on the
side of the road, their occupants outside picking fresh khobeizeh.) The leaves
are sautéed with onions in a dish also called khobeizeh, which is, of course,
named after the leaves. Khobeizeh is
usually served with warm homemade pita bread and a drizzle of olive oil and
lemon juice. Even better than it’s taste, Arabs swear by khobeizeh to help
fight winter colds.
Kishik is a Lebanese delicacy made from
yogurt and bulgur that’s fermented and dried, then ground into a coarse powder.
Kishi is then used in manakish or
eaten as soup with potatoes, meat or solely with garlic. Indeed, many Arabs
enjoy it all winter long as a warming comfort food.
Finally, on the subject of wintry comfort food, there’s
nothing that’ll make you feel quite as comfy cozy as sahlab. Sahlab is the dried powder made from orchid roots. Heated
with milk, sugar and cinnamon this warm “Arab milkshake” is creamy wintry treat
that’s famous among all Arabs.
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