In a rapidly evolving global economy marked by geopolitical and technological shifts, the cultural heritage of Arab nations continues to serve as a bridge between tradition and modernity. Among these cultural elements, traditional Arab cuisines have emerged not only as symbols of identity and place but also as tools of soft power with tangible economic potential, including food exports, tourism, and restaurant industry growth.
Arab cuisines are now competing on a global stage, not just for culinary excellence but for a permanent place in economic influence. From Lebanese hummus to Moroccan couscous, Egyptian molokhia, and Gulf-style machboos, these flavors carry promising export opportunities, thriving food tourism, and investments worth millions of dollars in restaurants and supply chains.
According to the TasteAtlas Awards 2025, several Arab cuisines ranked among the world’s top 100. Algeria placed 21st globally, Lebanon 26th, and Tunisia 30th. While culinary rankings are subjective, they have significant economic implications, including food exports, tourism revenue, and restaurant market size.
In 2024, Saudi Arabia’s food exports reached approximately $5.29 billion, followed by Egypt at $4.64 billion, the UAE at $3.96 billion, and Morocco at $3.55 billion. Tunisia recorded food export revenues of $2.16 billion. Notably, over 53% of Egypt’s food exports were directed to other Arab countries, highlighting strong regional market integration. Tunisia’s olive oil exports alone reached nearly €1.159 billion (approximately 3.936 billion Tunisian dinars) in just seven months, representing an increase of nearly 90% compared to the same period the previous year.
Untapped export potential remains significant, with a gap between what Arab countries could realistically export and what they currently do. International trade data reveals markets with high demand for Arab products that have yet to be fully accessed.
Food tourism is also growing, contributing increasingly to regional economies. In the Gulf region alone, visitor spending reached $135.5 billion in 2023, a 28.9% increase compared to 2019 levels. This is expected to rise to $223.7 billion by 2034, driven by rising tourism investments. Travel and tourism accounted for 11.4% of the Gulf region’s GDP in 2024, totaling around $247.1 billion. These figures underscore the expanding role of tourism, particularly food tourism, in diversifying regional economies beyond oil.
The restaurant sector in the Middle East and North Africa was valued at approximately $92.5 billion in 2024, with projections exceeding $100 billion in 2025, growing at an annual rate of nearly 9.4%. Saudi Arabia controls about 34.3% of this regional market, largely due to booming domestic tourism and increased dining-out habits among citizens. Government initiatives such as Dubai Food Festival and Michelin certifications are further boosting the sector.
Despite this growth, challenges remain, including food inflation and price disparities. Reports from the Food and Agriculture Organization have highlighted the need for aid in some Arab countries due to rising food prices, which reduce consumer purchasing power. For example, a simple meal in an economy restaurant in Doha or Riyadh averages over $8, compared to less than $4–5 in cities like Cairo or Tunis.
In summary, Arab cuisine has evolved beyond cultural identity into a genuine economic driver. With rising global recognition, increased food exports, and growing contributions from food tourism to GDP, there is a clear strategic shift that offers Arab nations a unique opportunity to tell their story through both flavor and economic impact.