Raw Nuts

Written by Sarah Bednar
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Raw nuts in Arabic cooking are used both for eating and for decoration. They are also eaten as snacks, and can be bought by the pound at a Middle Eastern grocery. The most popular nuts used in Arabic cooking are almonds, cashews, Turkish pistachios, hazelnuts and pine nuts. These nuts can be found in both sweet and savory dishes.

Raw Nuts Are a Crunchy Treat

Many nuts make appearances in Middle Eastern recipes. Almonds are often mixed with rice, or used as a garnish. They are delicious in pastries such as baklava. Salted, they are a treat just as a snack. Cashews appear in rice and salads. Hazelnuts are a component of some Arabic pastries. Coconut is sweetened, found in desserts and as decoration.

Pine nuts are a favorite ingredient in rice dishes and as a snack for munching. They are sold by the bag at Arabic food stores. Pistachios make puddings and top salads. They are sometimes finely ground and sprinkled into foods. Walnuts are included in flaky pastries. Raw nuts complement sweet cheese desserts such as kunafi.

Raw nuts are used often in Arabic cooking, and are a favorite snack as well. Most people cannot get them fresh from a street vendor, but Arabic food stores offer them by the pound, sometimes mixed together, They are a delicious appetizer, main course and dessert ingredient. Their distinct flavors make everything taste rich and exotic.


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