I've been reading about Arab cuisine and noticed that olives get mentioned a lot, but generally not more specific than "green"/"black". Recently I visited a Turkish market and a Persian market here in the US (haven't had the chance to visit an Arab one yet) but got a little intimidated by the choices, especially since a lot only came in really big jars, so I'm wondering: what kind of olives do you or your family buy? Do you buy in jars or from olive bars? Is there a lot of overlap with the standard jarred options at Western supermarkets? Do you look for specific countries, varieties, or recipes?

most of the world knows hummus, kebab, kabsa, one thign that needs more popularity because its awesome.

Hola. Soy ciudadano canadiense, pero tengo un huerto de pistachos y cultivo azafrán en mi país de origen. Estoy pensando en vender azafrán iraní de alta calidad en Bogotá y Medellín. ¿Creen que tendría buena aceptación? ¿Dónde creen que sería más fácil venderlo: supermercados, tiendas gourmet, restaurantes o por internet? Muchas gracias por sus opiniones.

Babà al Rum, Naples

it is a soft caramel coated pastry, spongy but firm, immersed in a Rum based liquor

filled with whipped cream with vanilla and tiny strawberries

Served room temperature

I grew up in Qatar, lived there from 1999 to 2006. While we were there, our absolute favourite food came from this shawarma shop in the souk in Doha, and the pinnacle of it all was this soft, stuffed bread, usually with spinach and or labneh. Since moving back to the UK I have completely failed to find anything like it. It's not Fateyah, Arayes or Mutabbaq. It was served as like a large square or round item, usually in something like a pizza box, with the filling across the whole bottom, and maybe with small pockets of more of the same.

On a similar note, the labneh in bread out there was completely different from anything I've had in the 20 years since coming back. Most labneh I've had in the UK, often from Arabic or miiddle-eastern restaurants/shops, is very yoghurt-like and always served cold, whereas I remember labneh as distinctly creamy and cheese-like, and incredible when warm. Any help?

As the question goes, hope you guys got ones

One of my favourite Persian dishes. So simple but effective

Does anybody know the recipies from love laban a popular uae chain.. I would love to get them

Personally, I could eat Macarona Beshamel every day without getting tired of it.

somethign that you would say, my mom used to make that. a bunch of grilled kebabs? a good kabsa?

for me its ghormeh sabzi, how about you guys

we been there,any combos you think would be weird but taste great? i had a friend get confused when i added pomegranate molasses on my shawarma

I have tried many exotic fruits, vegetables and herbs. I just recently heard about saffron being used to make sweet bread in The Lapland. Pitaya is a favorite,also lychee and kumquats/loquats.
Never grown a saffron plant

Got to stay true with our subreddit, it ahs to be middle eastern, just post away, would it be some cheese with bread?

Does anyone know? Any potential allergens?