[Contents]

Glossary
of
Arabic Terms

    
    'ARAQ anise f lavored liqueur from grapes
    'AWWAMAAT Lebanese doughnuts
    
    BABA GHANNOUJ eggplant puree with sesame
    BAQLI Purslane
    BAAMIEH Okra
    BANADOURA tomatoes
    BAQDOUNIS parsley
    BAQLAWA many-layered sweet pastry
    BATINJAAN eggplant
    BAYD eggs
    BOEREK Turkish pastry
    BOUZA ice cream
    BURGHUL cracked wheat
    
    DJAAJ chicken
    
    GHAMEH stuffed sheeps stomach
    
    HABASH turkey
    HALEEB milk
    HREESI wheat porridge
    HUMMUS chick peas
    
    KAFTA ground meat patties
    KA'K hard rolls or cakes
    KATAIF sweet stuffed pancakes
    KHUSHAAF raisins with water and sugar
    
    KHYAAR cucumbers
    KNAAFEH cheese pastry
    KIBBEH ground meat and burghul mixture
    KISHK laban ferrnented with burghul
    KIZBARA coriander
    KOUSA marrow squash
    KROUSH MAHSHIEI I stuffed intestines
    
    LABAN cultured milk; yoghurt
    LABNEH cream cheese made from laban
    LAHM meat
    LOUBIEH green beans
    
    MA'AMOUL easter cakes made with semolina
    MAHSHI anything which is stuffed
    MI'L'AAQ grilled
    MALFOUF cabbage
    MA'EZ ZAHR orange blossom essence
    MA'EL WARD rose water
    MEZA hors diceuvres
    MOGHLIE rice pudding
    MUJADDARAH lentil stew
    MURABBA jam
    MUSTIKAH gum arabic
    
    QARNABEET cauliflower
    QATER sugar syrup
    QAWWRAMA preserved meat
    QOUZI stuffed baby lamb
    
    SAHLAB corn flour
    SAMBOUSIK hot pastry filled with meat and nuts
    SAMMAK sumac—seasoning from sour purple seeds
    SAMAK hsh
    
    SAMNEH clarified butter popular shortening
    SHARAB syrup
    SHOURABA soup
    SMAISKEH fillet of lamb
    SMEED semolina
    SILQ Swiss chard
    
    TABBOULEH salad of chopped mint, parsley and burghul
    TAHEENI sesame oil
    TARATOUR sesame sauce
    TEEN figs
    
    YAKHNIE stew
    
    ZA'TAR thyme; marjoram
    ZAYT oil
    



(From Food from the Arab World Marie Karam Khayat and Margaret Clark Keatinge, Khayat's, Beirut 1959)

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