Every dish the atlas documents for Middle East & Central Asia — 690 of them, from 23 countries. Narrow it by food type, country or ingredient below.
690 dishes.
Ab-e havij bastanifresh carrot juice with a scoop of saffron ice cream floating in it
Abgooshtlamb-chickpea broth drunk with bread, solids mashed and eaten separately
AbgoraSour juice pressed from unripe grapes, used instead of lemon in stews.
AcharGreen mango or lime cured with mustard oil, chilli and fenugreek.
Achichukthin-sliced tomato-onion salad served beside plov
Ackawimild brined white cheese, soaked to desalt then melted into pastries
Adana kebabspicy hand-minced lamb skewer grilled over charcoal, served with sumac onions
Adeni teamilky cardamom-clove tea, Aden's sweet signature
Agaranthick camel cream skimmed off fermenting chal
Aish el-sarayaSyrup-soaked bread base under thick ashta cream and crushed pistachios.
Ajapsandalisummer ratatouille of aubergine, tomato, pepper and herbs
Ajikafiery Abkhazian-Megrelian paste of chili, garlic and spices
AkkoubSpiny wild thistle stalks peeled and stewed with lamb or lemon and eggs.
AlaniDried peaches stuffed with ground walnuts and sugar, eaten with coffee.
Aleppo peppersun-dried crushed red pepper, fruity and mildly hot, oiled to a coarse paste
AlmazaPale lager drunk cold with mezze along the coast.
Ambafenugreek-turmeric pickled mango sauce, Basra's gift to falafel stands
AmbarisSharp fermented goat cheese layered with salt in a jar over months.
AnushaburSweet porridge of hulled wheat with dried fruit, nuts and cinnamon.
Arabic coffeecardamom and saffron coffee served in tiny cups with dates
Aragh-e nanaDistilled mint water drunk for the stomach, alone or stirred into doogh.
ArakAniseed grape spirit poured with water and ice until it turns cloudy.
Arak eshkoliyotArak poured long over ice with fresh grapefruit juice, clouding milky white.
Arayespita halves packed with spiced minced lamb and grilled until crisp
AreekaMashed dates and crumbled bread bound with ghee, topped with cream and honey.
Areni winedry red wine from the Areni grape grown in Vayots Dzor
Armenian brandyoak-aged grape brandy from the Ararat valley, famously favored by Churchill
Armenian coffeeFinely ground coffee boiled in a jazzve and poured with its foam, grounds settling.
Arsiarice pounded with lamb into a smooth mash and finished with ghee
Aseedsmooth dough dome eaten by hand with broth or honey
AseedaStiff wheat dough beaten smooth and eaten with date syrup, honey and ghee.
Aseeda bobarpumpkin porridge with saffron, cardamom and date syrup
Ash reshtehthick herb-noodle-bean soup with fermented whey and fried mint
Ash-e dooghherb soup built on tangy doogh, thickened with chickpeas and rice
Ashlan-fucold spicy-vinegar noodle soup with starch jelly; Karakol icon
Ashtathick clotted cream perfumed with rose and orange blossom