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Patthar Ka Gosht

When you talk about Hyderabadi cuisine first thing that pops up in our mind is Biryani, but there are many other popular dishes that the city of Nizam’s has to offer. Here is one tasty dish that most of you might have tried already:

“Patthar Ka Gosht” an Urdu name which when translated means Meat on Stone due to the preparation procedure of this dish.

Origins (Folklore): During one of the hunting expeditions the Nizam wanted to eat lamb and the royal cook didn’t have all the equipment handy to honor his request. To save his own skin he asked the royal guards to search and get him a flat mountain granite so that he can cook on it. The makeshift method worked and the Nizam liked the dish so much that it made to his table regularly after coming back from the hunt

Procedure: An unpolished thick granite stone is used and lots of hot charcoal placed beneath it, boneless meat ideally lamb which is marinated with ginger garlic paste, red chilli, turmeric, green chilli  and kept aside for 4-5 hours (addl. Papaya is used as a meat tenderizer and the margination process gets done in 15-20 minutes). The pieces of meat are placed on the slab when it is hot and allowed to cook until it is dry and slightly crisp

The uneven surface of the stone and the placement of the hot charcoal beneath have an effect on how the final dish would turn out. Application of ghee and knowing when to turn or flip the meat to ensure it is cooked properly is an art and very few restaurants in the city are adept at doing it.

Usage of Stone: The thickness of the stone slab makes a huge amount of difference in the cooking time as a thicker stone would take longer time to heat up and would require higher temperature to be maintained via charcoal & less cost effective. Thinner slabs take less time to heat up but they crack under higher heat conditions as most vendors use them for extended hours for business.
Most of the stones are procured from Rajasthan and Mumbai but few people prefer to import it from Arab countries as they don’t crack under extreme heat conditions. The stone in itself is quite heavy ranging from 15-20kgs to a whopping 50kgs as well.

Charcoal vs Gas based: Heating the stone via charcoal takes time and requires constant monitoring of temperature so that it doesn’t overheat and burn the meat. The slow cooking method is tasty as the meat is well cooked over a long period of time. Commercially, it is not viable for many restaurants as customers who want to have it don’t prefer to wait longer duration to get served.

Few places where they make it in the traditional way:

Bade Miyan Kebabs – Tankbund

Shahi Dastarkhwan

Mak’s Kitchen








Best places in Hyderabad for Mandi & Khabsa

If you have read articles and posts discussing Arabic cuisine viz. Mandi and Khabsa but don’t have an idea on where to go and what to order this article might help you on that

so read on…

Let’s begin with what Mandi & Khabsa is

Mandi: It is a traditional Yemeni dish which is very popularly made in many parts of the Gulf and now equally popular in Hyderabad as well.

Mandi literally means “Dew” and indicates the moist texture of the meat. It is recommended to use meat from a usually young and small sized lamb to achieve this quality. Traditionally it’s cooked in a hole dug in the ground and then covered with clay. Hotel’s claiming to be authentic prepare this inside a tandoor with the help of dry wood. The meat has to be suspended inside the tandoor whilst ensuring that it does not touch the charcoal that the dry wood turns into. A small air vent in the tandoor allows the excess smoke to be released. Stock water is used to in preparation of the rice (along with Arabic Spices) which gives it a sticky texture.It is served with Shattah (spicy tomato based gravy).

Khabsa: A popular dish which originated from Saudi Arabia and has similar method of preparation as Mandi but additional spices like black pepper, cloves, cardamom, cinnamon, black lime, bay leaves, nutmeg are used in its preparation. Saffron and tomato puree gives the rice its signature red hue. Presence of raisins makes this rice a little sweet. It is served with Shattah (spicy tomato based gravy) which is helpful if you want to make the dish more spicy

Detailed article :

The list below is based on my experience of Arabic Cuisines. Individual experiences may vary as per their palates and knowledge of Arabic Cuisines

Let’s start with place(s) for Khabsa

Spice 6 – Banjara Hills

Spice 6 – Khabsa Laham


What to order: Khabsa Laham(Available all days), Laham Mandi (Sat/Sun)
Pro: The best Khabsa Laham that you can get in Hyderabad
Cons: Getting a table during dinner on weekends would require some wait time

Table Seating : Yes
Family Section : Yes
Floor style seating : No
Branches : No

Few other notable ones:

4 Seasons – Multiple branches across the city

All Seasons – Banjara Hills



Let’s look at the places for Mandi now

Al Qaswa – Vijay nagar Colony

Al Qaswa – Chicken Mandi


What to order: Laham(Mutton) Mandi, Faham(Barbecue Chicken or Mutton) with Mandi Rice
Pro: Authentic Arabic food which is quite close to what you get in the Middle East
Cons: Ground floor where they have table style seating, no proper ventilation,  it becomes quite humid inside

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : None

Al Azeez Bbq Chicken- Mallepally

Al Azeez bbq Chicken – Faham Mandi

What to order: Laham(Mutton) Mandi, Faham(Barbecue Chicken or Mutton) with Mandi Rice
Pro: Authentic Arabic food which is quite close to what you get in the Middle East
Cons: Small place, No separate family section except a makeshift partition.

Table Seating : No
Family Section : No
Floor style seating : Yes
Branches : None

Yum Yum Tree – Madhapur

Yum Yum Tree – Chicken Mandi

What to order: Mandi and Khabsa with Chi/Mutton/Fish options
Pro: Good Arabic food and delicious burgers
Cons: Service

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : Yes Chandrayanagutta(Main Branch)

Al Saud Bait Al Mandi – King Koti

Al Saud – Laham Mandi

What to order: Mandi with Chi/Mutton/Fish options
Pro: Good Food, Soup served with Mandi is one of the best
Cons: No separate Family section or Table/Chair setup option present

Table Seating : No
Family Section : No
Branches : Yes – Chandrayanagutta & Secunderabad

Mataam al Arabi – Chandrayanagutta

Maatam al Arabi – Laham Mandi

What to order: Mandi with Chi/Mutton/Fish options
Pro: Good Food
Cons: No Table/Chair setup

Table Seating : No
Family Section : Yes
Floor style seating : Yes
Branches : No

Mataam al Yamani – Tolichowki

Mataam Al Yamani – Chicken Khabsa

What to order: Mandi and Khabsa with Chi/Mutton/Fish options
Pro: Good Food
Cons: No Table/Chair setup, Indianized taste might not appeal to all

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : No

Al Zaara Mathbaq Al Mandi – Tolichowki

Laham Mandi

What to order: Mandi with Chi/Mutton/Fish options
Pro: For a person who is trying Mandi for the first time would like it as their version is highly Indianised
Cons: Indianized taste might not appeal to all, Ambiance and Service requires a serious makeover which the owners are least interested in doing

Table Seating : Yes
Family Section : Yes
Floor style seating : Yes
Branches : No

Few other notable ones

Mataam Abu Faisal – Tolichowki

Real Arabian Dhaba – Chandrayanagutta

Mataam Al Turki – Malakpet

Mandar – Tolichowki

Ice & Spice – Tolichowki

– There are many other outlets across Hyderabad which serve Mandi and Khabsa but are they any good? consistent in taste and quality? If yes, then please leave me a comment with the name & location and I will definitely try it.



Tolichowki Food Guide


The next best thing after Charminar area to satiate your food craving is the Tolichowki food court which has become a food haven for the foodies offering a multitude of cuisines to choose from.

The following is my guide to exploring the food scene in and around Tolichowki area

Rumaan Hotel: A beef lover’s paradise, try their beef Haleem during Ramadan season or Khichdi Khatta Kheema(Beef) which is available as early as 5am in the mornings every day. Talahuwa Gosht , Beef biryani, Irani Chai are the other favorites you can try here.

*If love for food presides over the place and ambiance then visit this place & no family section available

Ice & Spice: One of the best places to try Chicken Shawarma, Veg Falafel, Veg and Non Veg Muttabbaq, Shawarma Sahan, Falafel Sahan, Arabian Shawarma

Al Zaara Mathbaq Al Mandi: One of the few places in Tolichowki area that serves Mandi in the traditional setup of sitting on the floor and eating food in a big plate. Things to try here are Laham Mandi & Fish Mandi

*Family section lacks proper ventilation, service is slow & staff untrained

4 seasons: A place where you get good Indian and Arabic food, try their Mezze platters from the exclusive menu section, Arabic mixed grilled platter or Sea food platter as the starters, Khabsa laham, Laham Mandi , Chicken or Mutton Biryani as the main course, followed by Umm ali , Badami Kheer or Qubani ka meetha as desserts. Huge seating area spanning 3 floors, but on weekends it is still not enough, option to book a table in advance is available

Mak’s Kitchen:  Try their Patthar ka Gosh (Available in the evenings) ,Chapli Kebab & Chinese dishes. Not so crowded, good place for quiet family dinners

Shah Ghouse: During Ramadan, Haleem is a must try and do not forget to try their Khichdi Khatta & Kheema available at 3am for Sehri (Meal time before fasting begins). During normal days the same Khichdi Khatta & Kheema is available from 5 am onwards along with Nihari,Paya, Zabaan, Gurda Bhaji

They serve Biryani from 11:30-12pm onwards till 2-3am in the night and a definite thing to try here along with the Chai and the kebab platter

Siddique Kebab Center:  Strapped for cash then this is the place to be, amazing food at low prices. You get grilled chicken, chicken fry, chicken 65, kebabs, tandoori chicken. Small menu but every items is tasty

Mandar: Specializes in Indian, Mughlai & Chinese and now Arabic as well. You can try their Biryani and Mandi

Kabul Darbar:  Opened few weeks back and serves the same menu as the lakdi ka pul branch. Things to try is the Sajji grill chicken & their kebabs

Nice Juice Center: Famous for their savories, chaats, juices and fruit salad’s. All the items on the menu are good, few which stand out are Mulberry with cream, Taftian, Arabian Salad, Dry fruit shakes, sitaphal juice, Chilgoza, Majuma zalzala


These are little further away from Tolichowki but worth being on this post

Mohammedia Shawarma: Located at Retibowli , this place serves good chicken shawarma’s in all three variants of bread (Samoli- Hot dog bun, Rumali Roti , Khuboos – Pita Bread) , try their special shawarma which has just meat and no vegetables

Marhaba: A popular Arabic food outlet serving Shawarma, Mutabbaq, Arabic shawarma & Mandi and all items on the menu are good to try

Al Hejaz: A budget friendly sandwich shop which serves middle eastern cuisine, small menu and all items are good to try, recommended is to try their falafel sabbah which is basically a falafel & egg sandwich


The Naan & Roti Chronicles

Differences between Roti, Naan, Chapati, Paratha, Kulcha & host of other breads out there?

Major difference is where it is made: Usage of Tandoor/Clay Oven would make it fall under the Naan style of making category & Usage of Concave Iron Griddle(Tava) makes them fall in the Roti’s style of making category.

Naan’s preparations have processed flour (Maida) leavened with yeast which results in the thick or puffed up look, where as the roti’s, phulka’s,chapathi’s are whole wheat thin bread unless you are using fillings or experimenting with different flours or yeast


Paratha – Means layers of atta, thick round flat bread popular in the north of India & made on the Tava

Chapati/Phulka – A thin flat bread made on the tava, it has very little or no salt used in its preparation so as to support the Indian spicy dishes. The word Chapat which means to slap, forms the basis of slapping the dough between your fingers and making it into round shape

Roti– The term roti means bread in Sanskrit and the preparation style is the same as Chapati. There are different methods of making Chapati/Roti. One is on direct flame and another is semi cooked on tava and then completed on direct flame, while the popular third one is directly on the tava

Naan – The word Naan refers to all breads but the Hyderabadi naan is perceived differently. It is called Sheermal in many parts of Lucknow and Northern States but it is not the sweet version what we get here in terms of our Naan. The few varieties available are:

  • The Square Naan – Called the Char Koni Naan, One of the most popular variants of Naan , designed in such a way that it can easily be torn into four pieces. Saving of food , avoiding waste and sharing the bread among others on the same table were some of the reasons for its design. This is served with Nihari as an accompaniment
  • The heart shaped Naan – It is popularly served during weddings, majorly as an accompaniment to the Marag (Mutton Broth/Spicy Mutton Soup). No need to explain the significance of heart shape at a wedding
  • The Star Shaped, Oblong shape and the round shape are only available on custom bulk orders for weddings or functions.

Naan (Square Naan or the Char koni Naan)

Kulcha – Clay oven is used to make this popular thick round bread, originated in Punjab and usually made with stuffing’s of vegetables and meat



Sheermal – A circular bread which is slightly sweet as it is kneed with milk. It goes well with Khoorma or Quorma during weddings



There are always exceptions to the above, few of them are:

Tandoori Roti – Ingredients of a Roti but made in a Tandoor hence the name


Tandoori Roti

Rumali Roti – An inverted concave iron griddle or wok surface is used to make the famous roti which when folded looks like a Rumal (Handkerchief). Origins of which are credited to Hyderabad during the Nizam’s rule who used to wipe excess oil off his hands after a heavy oil laden meal using this.

Old Forklore which you probably won’t find on the net: A lavish dinner was thrown by the Nizam for the British, during the course of the dinner a senior dignitary arrived and the Nizam in a hurry to greet him wiped his hands clean using whatever he could find nearby, which incidentally was this roti which looked a kerchief, hence the name stuck


Rumali Roti


Rumali Roti

Please feel free to drop me a line on my blog if you have any suggestions or comments about the article




Mashad Haleem

Mashad haleem

Mashad haleem

Mashhad(This is the actual spelling of the place) is a popular city in Iran and the word in Arabic means “place of martyrdom”.

Iran primarily has harees being served across during Ramadan and this Mashad available in Hyderabad also underwent the same transformation locally from harees to haleem as the normal Iranian haleem did.

Addition of Garam Masala powder with cardamom,cinnamon,black pepper pods etc. supposedly imported from Iran & most importantly boiled & soft boneless chunks of mutton are added almost at the end of haleem making process so that it doesn’t get mashed up into the wheat. This depends on vendor to vendor to make it spicy or bland

The addition of the above spices and the addition of ghee,cream along with fried onions, cashew-nuts,almonds,mint add a different flavor to it.

What to expect: If you like mutton then you would love this variant of haleem, very less amount of bones with good chunks of mutton.Be careful not to bite on the cinnamon or cardamom pods, the ones from Iran (In case if they do import) are of strong flavor and might ruin your taste.


What’s the difference between Harees & Haleem?

During Ramadan there are a lot of places that have started serving Haleem and few outlets that serve Harees as well

Confused as to the difference between them? Read on….
Harees: A meat and wheat porridge which is a popular Arab dish traditionally served during Ramadan season and during special occasions like weddings, birthday’s,anniversaries etc.

Process: The meat to wheat ratio is 1:1 and the wheat is boiled before adding, soaked over night or sometimes the wheat is beaten to a paste/pulp form during the making process. Spices used are Cinnamon, Cumin, Cardamom and few others

History of Harees coming to Hyderabad: The Arab soldiers (Mostly from Yemen) who migrated to India to serve in the Nizam’s Army stayed in the barracks area, the name got twisted into what we now know as Barkas. The warrior community called Chaush who were known for their fighting prowess and serving the Nizam as their personal bodyguards were instrumental in bringing this dish to Hyderabad. It used to be served as breakfast & lunch for the people who used to go to battle so that they have strength throughout the day, gradually it found its way to being served at Iftar’s and feasts

Variants: Hyderabad has two versions of Harees,the Khari and the Meethi available. Khari true to its name is bland by Hyderabadi standards and available at majority of the harees outlets and Meethi actually has sugar mixed with it which is available only in the barkas area. Kashmir and few other places also have rice used instead of wheat in making it.

How Harees became Haleem: The bland version of Harees had few additions made to it, Garam masala, Onions, Garlic, Ginger, Red chilli, Coriander, turmeric etc in the spices section , Gram lentils along with 1:3 ratio of wheat to meat i.e 1Kg wheat to 3Kg meat which gives the Haleem its thickness and uniqueness, hence the G.I status

Difference between Harees and Haleem in layman’s terms :

1) Ratio of wheat to meat    : 1:1 vs 1:3
2) Taste                                   : Bland vs Spicy
3) Consistency                       : Semi liquid vs Thick porridge

Common misconception is that if chicken is used for preparation of the dish then it is called Harees. Chicken was actually used in Harees because it was cheaper in price hence affordable by all & lamb became the rich man’s option. All three i.e Chicken, Mutton & Beef can be used in preparation of both Harees and Haleem.

You would find the spicier version of Harees in the market as well i.e all ingredients of Haleem are used in its preparation but with the meat to wheat ratio of Harees.

The word Haleem means Patient and Merciful and the process of making Haleem is lengthy and tiresome so you definitely need to have patience. Few articles online and in the print media state that the name should be Daleem derived from the word Daliya/Daalcha which means porridge instead of Haleem which is one of the names of Allah. Authenticity of such claims are yet to be proven hence individual discretion advised

Please feel free to leave your comments and feedback below



A Hyderabadi’s guide to understanding Arabic cuisine


Last one to two years saw a lot of Arabic restaurants that have popped up all across Hyderabad. It was limited to the Barkas area in the old city initially but slowly found its way to different parts of the city and continues to grow more and more each day.

While the food might look appealing, your experience might take a hit if you are unsure of what you need to order if the waiter is unable to explain what the dish is all about. This article is my attempt to assist fellow foodies in understanding few common dishes that are available in the restaurants these days.

Salad’s, Spices & Sauces:

Fattoush: A colorfully tossed Lebanese salad made with toasted or fried pieces of pita bread combined with vegetables. The combination of lemon and sumac gives the dish a tangy & sweet taste



Baba Ghanoush: A dish made of cooked or grilled eggplant mixed with tahini, curd & vegetables like tomatoes, onions, lemon, garlic, parsley etc along with olive oil. It is also called the egg plant salad.

Moutabel: Fried or Baked Egg plant is pounded and made into a puree with sesame paste and lemon juice.

Hummus: Chickpea paste(Kabuli Chana) with sesame along with olive oil, garlic and lemon juice.

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Moroccan Hummus: Whole chickpeas are added to hummus which gives this dip a hearty, chewy texture. Here the chickpeas are sautéed with onion, tomatoes and spices for extra flavor. Few outlets add small barbecued pieces of boneless chicken on top while serving it

Tahini:  Primarily used as a sauce or as a paste which is added to Hummus, Baba Ghanoush and also to many non-veg dishes as well, it is also served as a dip. Made from toasted and ground sesame seeds, it goes well with shawarma’s and souvlaki’s.

Stuffed Vine Leaves or Dolma: A Turkish dish where grape vine leaves are wrapped around a veg or non veg filling along with rice and herbs. Tangy taste and served cold you would have to eat is whole to avoid the filling from falling out


Stuffed Vine Leaves or Dolma

Batata  Mashwea: Charcoal grille sweet potato based dish which can be enjoyed with Pita bread

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Batata Mashwea

Dejaj Jawaneh:  Lebanese Grilled Chicken Wings, a chicken delicacy which is nicely marinated with lemon and garlic before being grilled, it is served with garlic sauce and pita bread.

Mohammara: Ground walnuts along with red peppers, bread crumbs, and red chilli paste mixed with lemon juice, olive oil

Tabouleh: Finely chopped Parsley, Onions, Tomatoes, mint & garnished with Lemon juice & Olive oil



Za’atar: It is primarily a herb belonging to the Oregano family and used majorly in Arabic cuisines. The condiment is comprised of za’atar herb mixed with sesame seeds, dried sumac and salt. It is generously sprinkled on hot pita bread and served across

Sumac: Spice made from red berries which are dried and ground into powder and has a tangy lemony flavor looks like Indian red chilli powder in appearance but very mild in taste

Shattah: It means spicy or spicy sauce. Served with Arabic rice dishes to increase the flavor and spice accordingly. Made with Tomatoes, Peppers, Garlic and lot of other spices the spice levels can range from mild to very hot at different places.




Starters & Breads

Pita Bread: Popularly known as Khoobus, Khubz etc is soft flat bread slightly leavened or puffed. Made from whole wheat flour they are available in White and Brown bread variants in the market. Shawarma meat is wrapped in it or this is served as an add-on to salads, starters or main course.


Pita Bread

Saj: Rumali roti is the word that pops up immediately when you see this. Saj bread is a flat round bread baked on an upside down iron wok hot surface.




Samoli/Samoon: Primarily a hot dog bun in which shawarma meat, garlic sauce and vegetables ( Cabbage, Tomato, Cucumber) are placed and served



Pita Pockets: One of the popular variants of the pita bread is the pita pockets, due to the puffed up nature of the pita bread caused by the high temperature baking. The layers of dough remain separated and used to form pocket in which meat and vegetables are placed and served


Pita Pocket

Shawarma: Meat cooked on a vertical rotisserie, traditionally it is supposed to be lamb but you would find beef and chicken variants as well. Thin slices of meat is shaved from the rotating cooked portion facing the hot grill and served with different vegetables and seasonings.


3 bread variants as options are provided to you at most of the places serving shawarma i.e Khuboos(Pita Bread) , Samoli/Samoon(Hot dog bun) or Saj(Rumali Roti)

Shawarma sahan:  It means a plate of shawarma – All the items that go into making a shawarma are given separately in a plate.

Shawarma Shahan

Shawarma Sahan with (L-R) Tahini , Garlic Sauce , Hummus


Arabic Shawarma: Shawarma meat is placed in Saj(Rumali roti) and then made crisp on the outside, it is cut into small pieces like spring rolls ad served with garlic sauce and pickled salad


Arabic Shawarma

Sheesh Taouk: Sheesh or Shish means Skewered and taouk means chicken in Turkish, basically marinated chicken on skewers. In Indian terminology Chicken Sheek Kebab

Falafel: A brown coloured patty or a deep fried ball made from grounded chickpeas (Chana dal) and Fava beans. They can be served as a snack, or served in a shawarma or a mezza platter. The falafel shawarma is one of the popular options for vegans who want to try shawarma and also for people who don’t prefer meat



Muttabbaq/Martabaq: Stuffed square shaped pancake or stuffed Arabic bread – Literal Arabic meaning of the name Muttabaq means folded. The stuffing inside is primarily diced meat with egg and vegetables. Vegetarian versions also available at few places which has bananas and other fruit variants as stuffing



Faham/Al Faham : It means grilled or charcoal grilled chicken but you would also get mutton as well at different places. The chicken is marinated with Arabic spices and cooked over charcoal or against a flame. One of the healthy ways of eating as the fat tends to melt and fall off the meat

 Doner Kebab: Turkish version of the shawarma but served primarily like kebabs in India. Few authentic places make these kebabs using a horizontal rotisserie where the meat is more crispier and well cooked due to smaller quantity on the rotating rod. Other variants include serving it with pita bread and vegetables, wrap style or sandwich style like the shawarma

Souvlaki’s : A greek fast food which sometimes features in Arabic menu’s and very similar to Shawarma’s . Small pieces of meat served with grilled pita bread but in a wrap. Open style is also available where the pita bread is served separately along with the meat, vegetables and sauces




Main Course

Mandi:  A popular Yemeni dish which is often compared to biryani by people in Hyderabad but it is very different from it. It is made of Rice, meat (Lamb or Chicken) and different Arabic spices. The meat is very dewy and soft and the reason of that is the preparation where it is made in a tandoor and has lots of charcoal. Care is taken to ensure that the meat doesn’t touch the tandoor or the hot charcoal . The traditional process of creating a clay tandoor to prepare the meat has given way to modern kiln for making it. The approximate cooking time is 4 hours in the traditional method and the modern style with various shortcuts does change the taste. For the rice Basmati or Long grain rice is used and addition of raisins and pine nuts give a different flavor to the dish altogether.  Chicken/Mutton Stock is also added on top of the rice to give an authentic feel and smell to it. Few styles of cooking also include cooking the rice using the meat stock water itself giving it a slightly sticky texture.


Laham Mandi

Khabsa:  A popular dish which originated from Saudi Arabia and has similar method of preparation as Mandi but additional spices like black pepper, cloves, cardamom, cinnamon, black lime, bay leaves, nutmeg are used in its preparation. Saffron and tomato puree gives the rice its signature red hue. Presence of raisins makes this rice a little sweet. It is served with Shattah (spicy sauce) to increase one’s taste accordingly


Khabsa Laham

Madbi/Madbee: Charcoal grilled/barbecued chicken (Faham) along with Mandi or Khabsa rice



Madfoon: (Madfoon means buried) , It’s a slow cooking process where a piece of chicken or lamb is wrapped in an aluminum foil and placed in a pit and then covered with coal.The pieces of meat is the most tender that you can ever get in this cooking process


Zurbian: – Rice which is very similar to biryani as majority of the ingredients are the same and it is said to be influenced by Indian biryani but few changes seen as potato has been added as one of the main ingredients


Kunafa: A cheese or cream pastry with semolina and pista with sugar syrup. A very tasty and sweet dessert which is very popular across the arab countries

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Umm Ali: a popular dessert originating from Egypt , also known as bread pudding . It is an almond semolina flour cake with pistachio, cinnamon topping. Raisins & coconut powder are also added at many locations.


Umm Ali

Basbusa or Basbousa: A sweet cake which is made with coconut, yogurt, semolina, eggs and almond topping.



Baklava: A sweet pastry which has layers of paper thin dough filled with chopped pista, almond and other dry fruits and held together by sugar syrup or sometimes honey.



Many more items to be added onto this list. Please feel free to leave comments below…..

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