Sebit (Squid Dish): A Popular Seafood Specialty in Arab Cuisine
From Mediterranean coasts to Gulf kitchens—how “Sebit” became a seafood favorite
“Al-Sebit” (السبيط) is the Arabic name for squid, a type of marine mollusk belonging to the cephalopod family, which also includes cuttlefish and octopus. It is a well-known seafood delicacy across various Arab countries, particularly in coastal regions such as Egypt, Tunisia, Yemen, and the Gulf states.
Squid is appreciated for its tender texture and mild flavor, making it versatile for different cooking styles. In Egypt and the Levant, Sebit is often grilled, fried, or cooked in tomato-based sauces with spices and herbs. In Tunisia and North Africa, it may be stuffed with rice, seafood, or minced meat before being baked or stewed.
Nutritionally, squid is rich in protein, omega-3 fatty acids, vitamin B12, and minerals like phosphorus and selenium, making it both a flavorful and healthy seafood choice when prepared without excessive frying.
In some Gulf dialects, the term “Sebik” or “Sebik dish” refers to a prepared squid meal—whether fried, curried, or stewed. Its popularity is tied to local fishing traditions and the abundance of fresh catch in coastal markets.
