STAPLE INGREDIENTS

Chickpeas: Essential for dishes like hummus and falafel. 

Olive oil: Widely used for cooking and dressing salads. 

Eggplants: Key ingredient in dishes like baba ghanoush and stews. 

Rice: A staple for dishes like kabsa and mandi. 

Dates: Integral to the diet and often eaten as a snack or dessert. 

Lamb: Frequently used in stews, grilled dishes, and rice dishes. 

Wheat: Used for making bread, especially lavash and simit. 

Lamb: A primary protein in kebabs and stews. 

Eggplants: Found in dishes like imam bayildi and stuffed eggplants. 

Rice: Used for iconic dishes like tahdig and pilaf. 

Pomegranates: Often used in sauces, salads, and as garnishes. 

Saffron: A prized spice that flavors and colors many dishes. 

Chickpeas: Found in hummus and falafel. 

Tahini: A sesame paste used in sauces and spreads. 

Za’atar: A blend of herbs and spices used as a seasoning.

Rice: Essential for dishes like biryani and dolma. 

Lamb: A common protein in kebabs, stews, and rice dishes. 

Dates: Widely consumed as snacks and used in desserts. 

Fish: Common in coastal areas and often grilled or fried. 

Cardamom: Used in traditional coffee and desserts. 

Ghee: A clarified butter used for cooking and flavoring. 

Flatbread (Malawah, Lahoh): Served with almost every meal. 

Fenugreek: A key ingredient in the national dish, saltah. 

Honey: Famous for Yemeni honey, used in desserts and with bread.