As Temperatures Drop: Traditional Arab Winter Dishes Full of Warmth and Energy

As winter temperatures drop, traditional dishes play a vital role in warming the body and providing essential nutrients. Across the Arab world, winter comfort foods prepared by mothers at home bring not only nourishment, but also a deep sense of belonging and memory. This culinary journey explores popular winter dishes from several Arab countries, with a brief look at how they are prepared.

. Egypt | Lentil Soup, Koshari & Hummus El Sham

Yellow lentil soup is a winter staple in Egypt, rich in protein and iron, offering instant warmth and satiety.

Recipe in brief: Lentils are boiled with onions, garlic, and carrots, blended smoothly, then returned to the heat with cumin, salt, and a touch of lemon juice.

Alongside it, Hummus El Sham seasoned with cumin is served as a quick warming dish, while Egyptian Koshari—made of rice, lentils, pasta, tomato sauce, garlic vinegar, and crispy onions—remains a complete, energy-packed winter meal.

Saudi Arabia | Jareesh & Margoug

Saudi winter cuisine leans toward wheat-based, slow-cooked dishes. Jareesh is one of the most filling winter meals.

Recipe in brief: Crushed wheat is slowly cooked with meat or chicken and yogurt, seasoned with cumin and black pepper until creamy.

Margoug, combining dough, vegetables, and meat, is another hearty winter favorite.

UAE | Harees

Harees is one of the oldest Emirati winter dishes, valued for its simplicity and high nutritional value.

Recipe in brief: Crushed wheat is cooked for hours with meat, water, and salt until fully blended, then served hot with ghee.

. Tunisia | Lablabi

In cold weather, Lablabi becomes a beloved Tunisian comfort food.

Recipe in brief: Chickpeas are cooked in a cumin- and garlic-flavored broth with harissa, served over bread and topped with boiled eggs, olive oil, and lemon juice.

. Morocco | Harira

No Moroccan winter is complete without Harira, the country’s most iconic soup.

Recipe in brief: Lentils, chickpeas, tomatoes, celery, and herbs are simmered with warming spices like ginger and cinnamon. Flour is added at the end for thickness and fullness.

. Sudan | Aseeda & Mullah Tagaliya

In Sudanese homes, Aseeda paired with Mullah Tagaliya defines winter comfort.

Recipe in brief: Aseeda is made by cooking sorghum or millet flour with water until firm, served with a rich okra-based stew, dried okra, meat, and warming spices that generate internal heat.

Conclusion

Despite their differences, Arab winter dishes share a common spirit: slow cooking, simple ingredients, and genuine warmth. These meals do more than feed the body—they preserve heritage, memory, and the timeless care of mothers’ kitchens.