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October 7, 2025

Tag: Culinary

The Flavors of Oman: A Culinary Journey Through Tradition

Oman, on the southeastern coast of the Arabian Peninsula, is known for more than its mountains and deserts. Its food culture reflects centuries of...

Moka to Mandee – The Joys of Yemen’s Turn on the World Stage

By Amina Al-Hakimi ~ Yemen, home to its rich history and shining culture, is finally venturing into another lucrative aspect of its existence: that of...

Emirates Flavours – Swipe the Wealth of UAE Food Heritage

By Layla Al Suwaidi ~ Dubai — Cuisine here is cuisine but something more — a story — a legend of heritage, of hospitality, of...

Baklava, Breakfast, and Beyond – Revealing the Culinary Identity of Türkiye

By Eleanor Walsh ~ There is no largest meal of the day for Turkish breakfast—turkey is a hot, spicy culture of community, history, and flavor....

From Damascus Kitchens to World Tables: Syrian Culinary Heritage

Syrian culinary heritage is but a fraction of the richness of Syrian heritage and history. Everywhere throughout the country, from affluent bazaars in Damascus...

Qatar Food Culture Evolves from Origins to International Acceptance

Qatari food business is expanding naturally, and Qatar has thus become a new player in the global luxury food consumption market. Heretofore defined by...

Vegan by Nature: Israel Leads the World in Plant-Based Consumption Trend

By Lior Ben-Ami ~ On a breezy afternoon in Tel Aviv, it’s not unusual to stumble upon a sidewalk café serving shawarma made from seitan,...

Meltlng Together with Heart: The Construction of Israel’s Gastro-Cultural Melting Pot

By Yael Cohen ~ Israeli food is living evidence of its multiculturality and multihistoricity. It is a melting pot, relying on the immigrants' immigration and...

Sweet Traditions: Israel’s Leading Holiday Desserts and Treats in Search

By Eliya Barak ~ Dinner in Israel is not an empty belly; it is celebration, history, and culture. Perhaps nowhere is that more appetitively evident...

Garden to Fork: The Inside Story of Israel’s Farm-to-Fork Revolution

By Tamar Levi ~ Down in Israel's stunning valleys and emerald hilltops, a revolution is bubbling under. Away from the chaos of city bazaars and...

A Gastronomic Odyssey: Israeli Cuisine Paves the Way

By Lior Ashkenazi ~ Golden afternoon sun shines through Tel Aviv's rainbow-colored Carmel Market, intense with scents—pungent za'atar overpowers, wood spit broils hissing over shish-like...

Masgouf Magic: Iraq’s Grilled Fish Dish for Pride and Taste

By Omar Al-Janabi ~ Where the Tigris River hugs the capital city, Baghdad, pillars of smoke ascend into the air above riverbank cafes and charcoal...

Delicious Things Bringing Iraqi Families Together: Dolma Days

By Layla Al-Samarrai ~ In Kirkuk's hot kitchen, a monstrous pot simmers on the stove, the kitchen heavy with rice, garlic, and onion-spiced sautéed vegetables....

A Culinary Crossroads: Bahrain’s Food Scene Marries Tradition and Innovation

By Mariam Al-Zayani ~ MANAMA, BAHRAIN — Bahrain's rich culinary history is being revamped by a palate-leaping dualistic blend: classic dishes and multicultural street fare...

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