Complete List of Fruits and Vegetables in Arabic
This is a comprehensive guide to learning Arabic fruits and vegetables and their pronunciations. Listen to the audio recordings to ensure the correct pronunciation.
Vegetables in Arabic
Did you know that many vegetables used in Arabic cuisine have deep roots in the region’s history? These staples not only add flavor but also reflect the rich cultural heritage of the Arab world.
- باذنجان (Badhinjan): Eggplant, featured in dishes like baba ghanoush.
- ملوخية (Molokhia): Jew’s Mallow, eaten since the time of the Pharaohs.
- جزر (Jazar): Carrots, another popular ingredient.
- كوسة (Kousa): Zucchini, often stuffed in محشي (Mahshi).
- بصل (Basal): Onions, found in nearly every Arabic dish.
- فجل (Fijil): Radish, enjoyed as a crunchy snack with herbs and bread.
These vegetables are essential to the vibrant and diverse cuisine across the Arab world!
جزر | Gazr | Carrot | ||
بصل | Basl | Onion | ||
خس | Khas | Lettuce | ||
بنجر | Bangar | Beet | ||
كرفس | Karafs | Celery | ||
طماطم | Tamatem | Tomato | ||
بطاطس | Batates | Potatoes | ||
سبانخ | Sbanich | Sbanich | ||
يقطين | yak teen | Pumpkin | ||
ثوم | Thom | Garlic | ||
شمر | Shmr | Fennel | ||
فطر | Fetre | Mushroom | ||
فاصولياء | Fasolyaa | Bean | ||
قرنبيط | Karnbeet | Cauliflower | ||
درة | DHorah | Corn |
Arabic cuisine is known for its rich flavors and diverse ingredients. Here are some common spices that not only enhance taste but also reflect the region’s culinary traditions.
- كمون (Kamoon): Cumin is a critical spice in many savory dishes.
- كركم (Kurkum): Turmeric, often used for its color and flavor.
- قرفة (Qirfa): Cinnamon, commonly added to both sweet and savory dishes.
- فلفل أسود (Filfil Aswad): Black pepper, used to add heat and depth to meals.
- زعفران (Za’fran): Saffron is prized for its distinct aroma and color.
- حبهان (Habahan): Cardamom is used in coffee, desserts, and rice dishes.
These spices are essential to the bold and aromatic flavors of Arabic cuisine!
Fruits in Arabic
Arabic cuisine is known for its flavorful use of fruits, many with deep historical roots in the region. These fruits not only add sweetness but also reflect the rich cultural heritage.
- تمر (Tamar): Dates, cultivated for thousands of years, often eaten during Ramadan.
- تين (Teen): Figs, valued by ancient civilizations for their sweetness and nutrition.
- رمان (Roman): Pomegranates, symbolizing prosperity, used in savory and sweet dishes.
- عنب (A’nab): Grapes, eaten fresh and used for molasses and stuffed vine leaves.
- موز (Mawz): Bananas, widely enjoyed for their convenience and rich taste.
- خوخ (Khoukh): Peaches, bringing refreshing sweetness in summer.
These fruits add flavor, nutrition, and history to the vibrant cuisine of the Arab world!
تفاحة | Tuffaaha | Apple | ||
خرشوف | Kharshof | Artichoke | ||
تين | Teen | Fig | ||
بطيخ | Bateekh | Watermelon | ||
كرز | Karaz | Cherry | ||
مشمش | Mshmahs | Apricot | ||
ليمون | Laymon | Lemon | ||
بلح | Ballh | Date | ||
موز | Mawz | Banana | ||
برتقال | Bortokal | Orange | ||
كمثرى | Komethra | Pear | ||
جوز الهند | Jawz elhind | Coconut | ||
شمام | Shamam | Cantaloupe | ||
عنب | Enab | Grape | ||
توت بري | Toot bary | Cranberry |
End of lesson
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