Manakish is highly regarded as one of the best street foods in the Middle East. Manakish, also known as manaqish or manaeesh, is a popular Levantine dish that has gained widespread popularity in countries like Lebanon, Syria, Jordan, and Palestine. It is a versatile and delicious street food that offers a variety of flavors and toppings.

Manakish starts with a flatbread base that is topped with a variety of delicious ingredients. One of the most popular toppings is za'atar, a fragrant blend of herbs, sesame seeds, and spices. The combination of thyme, sumac, sesame, and other herbs creates a distinctive and aromatic flavor. Other toppings include cheese, ground meat (like spiced lamb or beef), or a medley of vegetables and herbs. The toppings can be customized to suit individual preferences, making it a versatile and customizable street food option.

Manakish is made with fresh dough that is hand-stretched and topped with the desired ingredients. It is then baked in a hot oven or on a traditional saj griddle until the dough becomes crispy and slightly charred. The baking process imparts a beautiful texture to the flatbread, with a contrast of a soft interior and a slightly crunchy exterior.

Manakish is readily available from street vendors, bakeries, and small shops across the Middle East. It is often served hot and can be enjoyed on the go. The convenient size and portable nature of Manakish make it an ideal street food option for a quick and satisfying snack or meal.

It holds cultural significance in the Levantine region. It is deeply rooted in the culinary traditions of the area and is considered a staple in the local cuisine. It is commonly enjoyed for breakfast, lunch, or as a mid-day snack. Families and friends often gather around Manakish to share a meal and enjoy the flavors together.

Shawarma is one of the best street foods in the Middle Easst that has gained widespread popularity around the world. It consists of thinly sliced marinated meat, typically lamb, beef, or chicken, that is slowly roasted on a vertical spit. The meat is then shaved off in thin slices and served in a wrap or pita bread with various accompaniments and sauces.

The meat used in shawarma is marinated for several hours or overnight in a flavorful mixture of spices, herbs, and other ingredients. Common marinade ingredients include garlic, cumin, coriander, paprika, turmeric, lemon juice, and yogurt. The marination process helps to tenderize the meat and infuse it with delicious flavors.

Traditionally, shawarma is cooked on a vertical rotisserie or spit. The marinated meat is stacked in layers on the spit and slowly roasted as it rotates. The outer layer of the meat gets crispy and caramelized, while the inner layers remain juicy and flavorful. The slow cooking process allows the meat to retain its moisture and develop a rich taste.

Shawarma is typically served as a filling in a wrap or pita bread. The sliced meat is placed in the bread along with various accompaniments and sauces. Common toppings include fresh vegetables like lettuce, tomatoes, cucumbers, and onions. Sauces such as tahini (sesame paste), garlic sauce, hummus, or spicy chili sauce are often added for additional flavor.

Shawarma is known for its mouthwatering flavors. The combination of marinated meat and spices results in a savory, aromatic, and sometimes slightly tangy taste. The slow roasting process creates a delicious contrast between the crispy outer layer and the tender, juicy interior of the meat.

Kebabs are a popular type of grilled or skewered meat dish that can be found in various cuisines around the world, including the Middle East, South Asia, and Central Asia. The term "kebab" refers to a wide range of meat preparations, but the common feature is that the meat is cooked on skewers or grilled, resulting in a flavorful and often charred exterior.

Kebabs can be made with different types of meat, such as lamb, beef, chicken, or even fish. The choice of meat varies depending on regional preferences and availability. Kebabs are often made using cuts of meat that are tender and suitable for grilling, such as cubes of meat, minced meat, or ground meat mixed with spices and other ingredients.

Kebabs are typically seasoned or marinated to enhance the flavor of the meat. Marinades can include a variety of ingredients such as spices, herbs, yogurt, lemon juice, vinegar, garlic, and onion, among others. The marinade helps to tenderize the meat and infuses it with a combination of flavors.

The meat for kebabs is often threaded onto skewers, which can be metal or wooden. The skewered meat is then grilled over an open flame, charcoal, or in some cases, on a stovetop grill or oven. The cooking method helps to seal in the juices and develop a charred and smoky flavor on the outside while keeping the meat tender and juicy on the inside.

Arayes (also spelled Arayess or Arayes) is one of the best street foods in the Middle East that consists of grilled or baked stuffed pita bread filled with a flavorful mixture of ground meat, spices, and herbs. It is commonly found in countries like Lebanon, Syria, and Jordan, and is enjoyed as a street food or appetizer.

To make Arayes, ground meat, typically a combination of beef and lamb, is mixed with a variety of spices and herbs. Common spices used include cumin, paprika, cinnamon, and black pepper, while herbs like parsley and sometimes mint are added for freshness. The mixture is seasoned to taste and can be customized based on personal preferences.

The pita bread used for Arayes is usually split open, creating a pocket that can be filled with the meat mixture. The seasoned ground meat is spread evenly inside the pita bread, and the bread is then pressed together, sealing the filling inside.

Arayes can be cooked in different ways. One popular method is grilling the stuffed pita bread on a barbecue or grill pan, which adds a smoky flavor and creates a crispy exterior. Alternatively, they can be baked in the oven until the meat is cooked through and the bread is toasted.

Once cooked, Arayes are typically served hot and can be enjoyed as a standalone snack or appetizer. They are often accompanied by condiments like tahini sauce, garlic sauce, or yogurt-based dips. Arayes can also be served alongside a fresh salad or pickles to balance the flavors.

Manakeesh, also known as manaqish or manakish, is a popular Levantine dish that originated in Lebanon and can also be found in other Middle Eastern countries like Syria, Jordan, and Palestine. It is a type of flatbread topped with various savory ingredients and often enjoyed as a breakfast or a snack.

The base of manakeesh is a round flatbread that is similar to pita bread but slightly thicker. The dough is typically made with flour, water, yeast, salt, and olive oil. It is traditionally baked in a hot oven or on a hot griddle, resulting in a soft and slightly chewy bread with a slightly crispy bottom.

Once the flatbread is prepared, it is topped with a variety of ingredients, which can vary based on personal preferences and regional variations. The most common topping for manakeesh is za'atar, a Middle Eastern spice blend made with dried thyme, sesame seeds, sumac, and other herbs and spices. The za'atar is mixed with olive oil to create a paste that is spread over the dough. The manakeesh is then baked until the bread is golden and the za'atar is fragrant.

In addition to za'atar, manakeesh can also be topped with other ingredients such as cheese, commonly akkawi or halloumi cheese, or minced meat like ground lamb or beef. The cheese or meat is usually mixed with herbs, spices, and sometimes vegetables like tomatoes or onions to enhance the flavors.

Manakeesh is typically served warm and can be enjoyed on its own or accompanied by other dishes. It is often folded or rolled up and eaten by hand. It is commonly served for breakfast, brunch, or as a quick snack throughout the day. In some countries, manakeesh is also enjoyed as part of a mezze spread or as a street food option.

Fatayer is a popular Middle Eastern pastry that comes in different shapes and sizes. It is commonly found in countries such as Lebanon, Syria, Jordan, and Palestine. Fatayer are typically small, triangular pastries that are filled with a variety of savory ingredients.

The dough used for fatayer is similar to that of other Middle Eastern pastries, such as pita bread or flatbread. It is made with basic ingredients like flour, water, yeast, salt, and sometimes a small amount of sugar and oil. The dough is typically left to rise for some time to achieve a soft and elastic texture.

Once the dough is prepared and the fillings are made, small portions of dough are rolled out into circles or ovals. The filling is then placed in the center of each piece of dough, and the edges are folded over to create a triangular shape. The fatayer are usually baked in an oven until the dough is golden and cooked through.

Fatayer can be enjoyed warm or at room temperature. They are commonly served as an appetizer, snack, or part of a mezze spread. Fatayer can be found in bakeries, street food stalls, or made at home. They are loved for their delicious flavors, the combination of soft dough and flavorful fillings, and their versatility as a portable and satisfying snack.

Falafel is a popular Middle Eastern dish made from ground chickpeas or fava beans, mixed with herbs, spices, and other ingredients. It is typically shaped into small patties or balls and deep-fried until crispy and golden brown. Falafel is enjoyed in various Middle Eastern and Mediterranean cuisines and is often served as a street food, in sandwiches, or as part of a mezze platter.

The main ingredients in falafel are chickpeas or fava beans, which are soaked and ground into a coarse paste. The ground legumes are combined with ingredients such as chopped onions, garlic, fresh herbs like parsley and cilantro, and a blend of spices like cumin, coriander, and paprika. Baking soda or baking powder may be added to help the falafel hold its shape and achieve a light and fluffy texture.

Once the Falafel mixture is prepared, it is shaped into small balls or patties and deep-fried until crispy on the outside and cooked through. The deep-frying process gives the falafel its signature crunchy exterior while maintaining a moist and flavorful interior.

Falafel is commonly served in a pita bread pocket or wrapped in flatbread, along with a variety of accompaniments. It is often topped with tahini sauce, a creamy sesame seed paste, and garnished with fresh vegetables like lettuce, tomatoes, cucumbers, and pickles. Additional condiments such as hot sauce, yogurt, or garlic sauce may also be added for added flavor. This dish is one of the best street foods in the Middle East.

Kibbeh (also spelled kibbe or kibbeh) is a traditional Middle Eastern dish that is popular in countries like Lebanon, Syria, Iraq, and Turkey. It is a versatile dish that comes in different forms but is typically made with a mixture of ground meat, bulgur wheat, onions, and spices.

Kibbeh Nayyeh is a raw version of kibbeh that is a delicacy in Middle Eastern cuisine. To prepare it, high-quality fresh lamb meat is finely ground and mixed with soaked bulgur wheat, minced onions, and a blend of aromatic spices. The resulting mixture is served raw, often shaped into small patties or balls, and drizzled with extra-virgin olive oil. It is typically accompanied by fresh herbs, such as mint or parsley, and served with pita bread. Kibbeh Nayyeh offers a unique and intense flavor experience for those who appreciate raw preparations.

Baked kibbeh is a popular variation of the dish that involves layering the kibbeh mixture in a baking dish. The mixture is spread on the bottom of the dish, forming a base layer, followed by a stuffing layer made with a mixture of cooked ground meat, onions, pine nuts, and spices. Another layer of the kibbeh mixture is then placed on top, and the dish is baked until the crust becomes golden and crispy. The result is a delicious combination of tender meat and bulgur wheat with a flavorful filling, encased in a satisfying crust.

Kibbeh Kras refers to kibbeh cooked in a yogurt-based sauce. The kibbeh mixture is shaped into small balls or patties, which are then simmered in a tangy and creamy yogurt sauce seasoned with garlic and sometimes dried mint. The yogurt sauce adds a delightful richness and tanginess to the dish, while the kibbeh absorbs the flavors of the sauce. Kibbeh Kras is often served with rice or bread, and its comforting and fragrant qualities make it a favorite among Middle Eastern food enthusiasts.

Each variation of kibbeh offers a unique culinary experience, showcasing the versatility and creativity of Middle Eastern cuisine. Whether you prefer the raw and intense flavors of Kibbeh Nayyeh, the comforting combination of baked kibbeh, the creamy goodness of Kibbeh Kras, or the crispy delights of Fried Kibbeh, there is a kibbeh preparation to suit every taste and occasion.

Tabouleh, also spelled tabbouleh or tabouli, is a traditional Middle Eastern salad that is widely enjoyed across the region. It is particularly popular in Lebanon, Syria, and other Levantine countries. Tabouleh is known for its fresh ingredients, vibrant colors, and invigorating flavors.

The main ingredients in tabouleh are parsley, bulgur wheat, tomatoes, onions, mint, lemon juice, and olive oil. The salad is typically prepared by finely chopping the parsley and mint leaves and combining them with soaked bulgur wheat. The bulgur wheat adds a nutty flavor and a pleasant chewy texture to the salad. Diced tomatoes and onions are added to the mixture to provide a refreshing sweetness and crunch. The salad is then dressed with a generous amount of lemon juice and olive oil, which impart a tangy and rich flavor.

Tabouleh is a versatile dish that can be adjusted to personal preferences. Some variations include the addition of other ingredients like cucumber, bell peppers, or pomegranate seeds for added freshness and texture. The balance of herbs, grains, and vegetables can also be adjusted based on taste.

Traditionally, tabouleh is served as part of a mezze spread, alongside other small dishes. It is often enjoyed as a refreshing appetizer or a side dish to complement grilled meat or kebabs. Tabouleh is typically served chilled, allowing the flavors to meld together and creating a cool and refreshing salad.

In addition to its delicious taste, tabouleh is also known for its nutritional value. It is rich in fiber, vitamins, and antioxidants, thanks to the abundance of fresh herbs and vegetables. The olive oil used in the dressing provides healthy fats, while the lemon juice offers a dose of vitamin C.

Foul meddamas , also known as ful medames, is one of the best street foods in the Middle East that originated in Egypt but is enjoyed in various countries across the region. It is a hearty and flavorful dish made primarily from cooked fava beans. Foul meddamas is often eaten for breakfast or as a street food snack.

To prepare foul meddamas, dried fava beans are soaked overnight and then simmered until they become tender. The cooked beans are traditionally mashed or partially mashed, creating a thick and chunky texture. Some variations may also use canned fava beans for convenience.

The mashed fava beans are seasoned with ingredients such as garlic, lemon juice, olive oil, cumin, and salt. These seasonings add a tangy and savory flavor to the dish. Foul meddamas is typically served warm, topped with additional ingredients like chopped tomatoes, onions, parsley, and sometimes a drizzle of olive oil.

In addition to the toppings, foul meddamas is often accompanied by other elements like pita bread or flatbread for scooping and dipping. It can be enjoyed as a standalone dish or as part of a larger meal with other Middle Eastern mezze or side dishes.

Foul meddamas is a nutritious dish that is rich in protein, fiber, and various vitamins and minerals. It is a popular choice among vegetarians and vegans due to its plant-based protein content.