This list of following veggies are quite popular across the world and contains Vegetable Names in Arabic that’ll help you learn some vocabulary!
Arabic is considered a very pious language in Islam, as many disciples believe that Allah used to converse with Muhammad via this language. As it holds a lot of significance, here are some popular Vegetable Names in Arabic language that’ll help you gain more knowledge on its vocabulary.
Check out our article on vegetable names in Bengali here
Popular Vegetable Names in Arabic
Arabic Name: Bathenjan
Brinjal can be grilled, stuffed, roasted for curry, and stir-fries.
Arabic Name: Bamieh
It is a powerhouse of Vitamin-A, C, K, and B6.
Arabic Name: Bassal
Onions impart zestiness to meat, chicken, and all curry dishes.
Arabic Name: Kazbara
Generally used for seasoning salads, and curries, the coriander leaves also go well in chutney.
5. Green Onions
Arabic Name: Al Bassalo al akhdar
The chopped green onions serve as a salad or topping for snacks and miso soups.
Arabic Name: Fetr
Thanks to the meaty flavor of mushrooms, it is an excellent meat substitution for vegans.
Arabic Name: Thawm / Thoum
The pungent zest of garlic cloves gradually mellows down upon cooking for stews, or meat dishes.
Arabic Name: Karnabeet
High in fiber, vitamins, and minerals, cauliflower can be a delicious replacement for a high-carb food.
9. Green peas
Arabic Name: Bazellaa
The subtle taste of peas complements well with Biryani, pulao, and almost every vegetable.
Arabic Name: Batates
Good sources of carbohydrates, potatoes are cherished in grilled, boiled, or roasted form.
Arabic Name: Tamatem
Arabic Name: Kheyar
Cucumber goes well in soups and pickles.
Arabic Name: Malfouf / Karnab
The shredded cabbage serves as salad dressing, sandwich filling, and an integral part of soups.
Arabic Name: Fegl
The goodness of crunchy and mild-flavored radish fits makes great match salads and soups.
Arabic Name: Karafs
Leaves and stalks of aromatic celery pep up the dull taste of soups, sauces, and braises.
Arabic Name: Yaqtin
Round, rib skinned, yellow-fleshed pumpkins are abundant sources of fiber, carbs, and multiple vitamins.
17. Sweet Potato
Arabic Name: Batata Holwa
Apart from pie and pudding, you can relish by adding sugar, butter, and cinnamon in mashed sweet potatoes.
Arabic Name: Karnab
Kale is packed with Vitamin-A, B, C, K, folate, fibers, and omega-3 fatty acids.
19. Green Beans
Arabic Name: Fasouliya
These low-calorie beans pair well with potato, garlic, shallot, and chilies while sauteing and stir-frying.
Arabic Name: Bangar / Jodhur Alshamandar
Crispy and piquant beetroot is loaded with fiber, folate, manganese, potassium, iron, and vitamin-C.
Arabic Name: Gazar
Mild sweet carrots are the star ingredients of delicacies like ‘Gazar ka Halwa’ and ‘Biryani’.
Arabic Name: Zanjabeel
Citrusy flavored ginger with an earthy note work as a condiment in tea, sauces, and beverages.
Arabic Name: Sabanekh
High in vitamins A, C, K, iron, and magnesium, this leafy veggie is beneficial for vision and bone health.
Arabic Name: Khass
You can stack this veggie in a sandwich or use it as a wrap for cheese fillings.
Arabic Name: Barasia
A close cousin of onion, garlic, and chives, Barasia goes well in Arabic dishes.
Arabic Name: Koosah
The cucumber-flavored zucchini is preferred cooked with butter, fresh herbs over raw consumption.
27. Bell pepper
Arabic Name: Felfel
Coming in a broad range of colors, bell pepper is admired for its vital role in pizza toppings.
Arabic Name: Lift
Turnip features sweet flavor with an earthy undertone that mellows down upon stir-frying and braising.
Arabic Name: Helion / Alhaliun
Asparagus is blanched for preserving its best color and texture.
Arabic Name: Himmas / Garbanzo
Chickpeas play a starring role in hummus, where cooked chickpeas are mixed with tahini, lemon juice, and garlic.