There is a strong emphasis on the following items in Arab cuisine:

Like most other Arab cuisines, chicken and lamb are eaten more often than beef.

However, there has been a noticeable increase in Afghan and Arab cuisine into the area also.

There are many regional differences in Arab cuisine.

The view from the rooftop cafeteria is better than the food for anyone hoping to sample the joys of Arab cuisine, however.

He is considered Canada's foremost expert on Arab cuisine.

Chard has a slightly bitter taste and is used in a variety of cultures around the world, including Arab cuisine.

The cuisine of Yemen is rather distinct from other Arab cuisines.

(the dish was probably influenced by the Arab cuisine of Muslim Spain).

Iraqi cuisine utilizes more spices than most Arab cuisines.

Used in Arab cuisine, both the herb and spice mixture are popular throughout the Middle East.

It is well known for having multiple restaurants that offer a variety of local Arab cuisine as well as fast food.

Almost every substantial dish in medieval Arab cuisine used murrī in small quantities.

Along with other spiced salts, za'atar has been used as a staple in Arab cuisine from medieval times to the present.

The Byzantine kitchen was also influenced by Arab cuisine from which it imported the use of eggplants and oranges.

Filfil Mahshi an Arab cuisine dish that consists of stuffed green peppers.

Ramzi Shwayri, Lebanon's first television chef, is changing the face of Arab cuisine.

In Arab cuisine, rice is an ingredient of many soups and dishes with fish, poultry, and other types of meat.

Mujadara is a popular rice and lentil dish, adopted from Arab cuisine, known in Israel as mejadra.

In Arab cuisine, the unmilled grain is often cooked to make couscous, porridges, soups, and cakes.

Notably, many of the same spices used in Arab cuisine are also those emphasized in Indian cuisine.

Jallab (Arab cuisine)

Arab salad is any of a variety of salad dishes that form part of Arab cuisine.

Next, the couple opens the buffet for the guests, which is usually a wide variety of salads, meats, stews, sweets, fruits, and other Arab cuisine dishes.

Qatayef, (grabbers in Arab cuisine)