Mizrahi Jewish cuisine

Influenced by the diverse local culinary practices of countries such as Morocco, Libya, Egypt, Iraq, Iran, Yemen, and Syria, Mizrahi cuisine prominently features rice, legumes, meats (especially lamb and chicken), and an array of spices such as cumin, turmeric, and coriander.

Signature dishes include kubbeh (dumplings), pilafs, grilled meats, and stews like hamin.

Jews of the Mizrahi communities cook foods that were and are popular in their host countries, while following the laws of kashrut.

Cooked, stuffed and baked vegetables are central to the cuisine, as are various kinds of beans, chickpeas, lentils and burghul (cracked wheat).

Coming from the Mediterranean, especially Israel in the past centuries, and "sunny" climes, Mizrahi cuisine is often light, with an emphasis on salads, stuffed vegetables and vine leaves, olive oil, lentils, fresh and dried fruits, herbs and nuts, and chickpeas.

Various flatbreads such as pitas, laffa, malawah, and lavash are used instead of challah, which was only used by Ashkenazim of Europe, and in the Turban-shaped variety by Moroccan Jews.

Hilbah, a paste made from fenugreek seeds and hot pepper, is added to soups and other traditional Yemenite dishes.

One, a blend of powdered ginger, cinnamon, cloves and cardamom, is added to coffee and baked goods.

The other, a blend of turmeric, black pepper, onion, cumin, cardamom and cloves, is added to soup.

Pastes and sauces are very often served on the side in small dishes on the table during meals, to be added by each diner as desired.

[5] Olives and pickled vegetables, such as cucumbers, carrots, cabbage and cauliflower, are a standard accompaniment to meals.

[8] On Shabbat, the Jews of North Africa in Tunisia and Morocco serve chreime, fish in a spicy tomato sauce.

Makroudh are pastries stuffed with spiced dates and scented with orange-flower water prepared for Rosh Hashanah by Algerian Jews.

Iranian Jews often eat a mixture of shredded apples mixed with rose water called faloodeh seeb.