A guide to the 6 best Arab snacks

Arab love for food is evident in our extensive mezza choices, our acrobatic ability to stuff numerous vegetables into a roll, and the tens of dishes we can make from just aubergine.

But when we're not busy preparing delectable dishes like kibbeh and warak enab, our mouths are still not empty. No, it's time for Arab snacks, one of the most underrated features of Arab cuisine.

Here's a quick guide to our contribution to the snack universe, which really, has been centuries in the making.

Note: we're not claiming sole ownership of these little pieces of heaven. Just because we are saying these are snacks frequently eaten by Arab, doesn't mean we're saying they're exclusively Arab.

A stroll down the corniche on a summer evening is never complete without stopping for a freshly grilled corn on the cop. The best way to enjoy this snack is by adding salt and butter on top, and if you are really cool you can add a sprinkle of paprika or cheddar cheese! Boiled corn on the cob is also a firm favorite.

A very healthy snack option filled with proteins and fibers. Balila consists of boiled chickpeas mixed with lemon juice, cumin and salt. You can also add garlic, olive oil and a dash of Tabasco sauce to give the snack an extra kick.

Growing up in the UAE meant overdosing on Oman chips as a child. But only the cool kids knew how to upgrade this beloved snack to pure heaven by placing it inside a bun smothered with Craft cheese, then topped with Bu Sakr hot sauce. Yum.

If you don’t want to eat foul (broad beans) as a Friday dish with all the trims, tahini and pickles, then you can enjoy it as a simple snack with lemon and cumin. Foul trucks are a fixture in the bustling streets of many Arab cities such as Damascus, Beirut, Amman and Cairo.

Spring doesn’t officially start until you’ve consumed as much Auoja (green almonds) and Janarek (green plums) as your stomach can handle, with a dash of salt of course! Arab expats in the GCC will build you a statue if you bring them any of these two snacks after a visit to Lebanon, Syria or Palestine.

There is hardly the type of seed that Arabs haven’t roasted, salted and cracked between their teeth! From watermelon to pumpkin to sunflower to pistachios, Arabs cultivated the seeds of these foods and made them a national snack best enjoyed in front of the TV with a cold beer or a cup of tea in hand.