Arab cuisine
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Arab cuisine |
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Arab cuisine is the cuisine of the
These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.Medieval cuisine
Breads
The
"In the farthest end of Karkh of Baghdad, a baker I saw offering bread, wondrous fair.
From purest essence of wheat contrived. Radiant and absolute, you may see your image reflected, crystal clear.
Barazij rounds glowing with lovely whiteness, more playful than gorgeous singing girls,
They look like crystal trays, and were they indeed so, they would have served us as plates.
Raqaq bread was made in two varieties, labiq (soft, thin flatbreads) and jarmazaj (dry, thin bread flavored with tamarisk seeds).
Sauces
Numerous recipes for sauces (sibagh) have survived from historic Arabic cookbooks. The 10th-century Kitab al-Tabikh written by Ibn Sayyar al-Warraq gives several recipes to be served with roasted fish, attributed to the various sources.
To
From the seventh
There are similar recipes meant for poultry dishes prepared with seasonings like ginger, pomegranate, spikenard, and cloves.
A surviving poem about sibagh is attributed to Caliph Al-Mu'tamid:[3]
The concept of sibagh is so subtle that none but the wise its depths may sound.
Walnut and garlic with yogurt whey are the most you may need for it.
Or make it with vinegar, mahrut, and coriander. But with anjudhan it will be even better.
If not, then mustard and garlic mixed with anjudhan and onion, equal parts, will make your relish.
Or with just vinegar and onion eat your fish and it will still be a tasty dish.
Sweets
Described as the "food of kings" and "supreme judge of all sweets",
- Lauzinaj mugharraq or "drenched lauzinaj" is believed to be an earlier version of the Ottoman dish baklava. It was made by filling thin pastry dough with a mixture of ground almond (and sometimes other nuts like pistachio or walnut), rose water, and sometimes luxury flavorings like mastic, ambergris, or musk.
- Lauzinaj yabis was made with ground almonds cooked in boiling honey or sugar until reaching a taffy-like consistency. The raw version, closer to marzipan in consistency, was made by blending the almonds with sugar and flavoring with camphor, musk, and rose water. The finished confection was molded into animal or other shapes, or cut into squares and triangles.
Vegetables
Vegetables include
Some vegetables are consumed raw, but the following are usually boiled: asparagus, cauliflower, white soy beans, leeks, orach, a variety of mushroom known as ghushina[clarification needed], chard, cabbage, carrot, turnip, fresh fennel and eggplant.[7]
Some vegetable dishes are served cold. One example of such a dish is eggplant with fried onion, fresh herbs and olive oil dressed with fermented sauces, vinegar and caraway. There are several cold eggplant dishes that are similar, some made with smoked eggplant, adding nuts like ground walnuts or almonds, and sometimes different seasonings like saffron, cassia, and galangal.
A dish for fried carrots with fresh herbs, dressing and spices was described by the poet Kushajim:[8][9]
Dinars of carnelian and gold in a vessel so delicate, it may almost melt and flow.
All radiating with luster like carnelian shimmering on pearls.
In the vessel harmoniously combined, here together and there disperse.
The spices emitting fragrance like wine mingled with sweet breeze.
On top are pearls and silver decked with gems,
Which the cook delicately fashioned, a gorgeous dish with flavor and perfume.
The scattered rue is flowers of turquoise gems, vibrantly green,
Jiggling with murri and olive oil, ebbing and flowing with sheen.
Diet and foods
Arab cuisine uses specific and unique foods and spices. Some of those foods are:
- Dairy products—widely used, especially yogurt, buttermilk and white cheese. Butter and cream are also used extensively.
- Herbs and spices—amounts and types used generally varies from region to region.
- Herbs and spices include sesame, saffron, black pepper, allspice, turmeric, garlic, cumin, cinnamon, parsley, coriander and sumac.
- Spice mixtures include baharat, ras el hanout, za'atar, and harissa.
- Beverages—hot beverages are served more often than cold, coffeebeing at the top of the list in Middle-Eastern countries and tea at top in Maghreb countries.
- In Jordan, Palestinian culture, Egypt, some parts of Syria, Morocco, and Algeria, tea is much more prevalent as a beverage. Other Arabic drinks include Andalucian horchata and Maghrebi avocado smoothie.
- Grains—rice is the staple and is used for most dishes; wheat is the main source for bread. Bulgur and semolina are also used extensively.
- According to historic recipes known from Arabic cookbooks, grains were primarily used to make porridge and pasta type dishes in Arab cuisine until the 12th century. Two types of pasta were known: itriya, a short dry noodle of Greek origin similar to orzo, and rishta, a hand-cut fresh noodle of Persian origin.
- Legumes—lentils are widely used in all colours, as well as fava beans, peanuts, chickpeas (garbanzo beans), scarlet runner beans, green peas, lupini beans, white beans, and brown beans.
- Vegetables—popular vegetables in Arab cuisine include carrots, eggplant (aubergine), zucchini (courgette), artichokes, okra, onions, and olives. Potatoes are also eaten as vegetables in Arab culture.
- are favored in Arab cuisine.
- Nuts—almonds, pine nuts, pistachios, and walnuts are often included in dishes or eaten as snacks.
- Greens—parsley, coriander and mint are popular as seasonings in many dishes, while spinach and mulukhiyah (leaves from the plant of the Corchorus genus) are used in cooked dishes.
- Dressings and sauces—the most popular dressings include various combinations of Labaneh(strained yogurt) is often seasoned with mint, onion, or garlic, and served as a sauce with various dishes.
Structure of meals
There are two basic structures for meals in the
Year-round
Breakfast
Lunch
Lunch is considered the main meal of the day, and is traditionally eaten between 1:30 pm and 2:30 pm. It is the meal for which the family comes together. Rarely do meals have different courses; however, salads and mezze are served as side dishes to the main meal.
The platter usually consists of a portion of meat, poultry or fish, a portion of rice, lentils, bread and a portion of cooked vegetables, in addition to the fresh ones with the mezze and salad.
The vegetables and meat are usually cooked together in a sauce (often tomato, although others are also popular) to make maraqa, which is served with rice. Most households add bread.
Drinks are not necessarily served with the food; however, there is a very wide variety of drinks such as
During the 20th century,
Dinner
Dinner is traditionally the lightest meal, although in modern times, dinner has become more important with regards to entertaining guests due to the hours of the workday.
Ramadan
Iftar
This is followed by a soup or anything they would like, the most popular being
The third course is the main dish, usually eaten after an interval, when Maghreb prayer is conducted. The main dish is mostly similar to what is served in lunch year-round, except that cold drinks are served.
Suhur
Suhur is the meal eaten just before dawn, when fasting must begin. It is eaten to help the person make it through the day with enough energy until dusk.
Sweets
In addition to the two meals eaten during
Arab hospitality
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Essential to any cooking in the Arab world is the concept of hospitality and generosity. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinner table. Formal dinners and celebrations generally involve large quantities of lamb, and every occasion entails large quantities of Arabic coffee or Arabic tea.
Khaleej
Coffee ceremony
In the Khaleej al-Arab region, a visitor is greeted by a great table of dried fruits, fresh fruits, nuts and cakes with syrup. Dried fruits include figs, dates, apricots and plums. Fresh fruits include citruses, melons and pomegranate. Arabic coffee is most favored, but Arabic tea is also a great refresher. Spices are often added to the coffee and other drinks.
Guests dinner
In the Khaleej al-Arab region, a guest should expect a dinner consisting of a very large platter called Kabsa, shared commonly, with a large amount of spiced rice, with spicy lamb, chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato-based sauce.
Different types of bread are served with toppings specific to the region. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would also be served.
Maghreb
Tea/coffee ceremony
In the
or olive oil.There are also many different cookies and cakes included accompanied by plates with different kinds of nuts. Mint tea is often served with it in a traditional Maghrebian teapot.
Dinner guests
In the Maghreb region, a guest may find a table with different kinds of stews, called marqas or tajines. Dishes such as couscous and other semolina-based foods are also to be found.
These main dishes are accompanied by smaller
Levantine
Coffee/tea ceremony
In an average Arab Levantine household, a visitor might expect a table full of mezzes, breads topped with spices including za'atar and nuts. In the Levant, Arabic coffee is a much-loved beverage, but Arabic tea is also much enjoyed in Jordan and Palestinian culture.
Dinner guests
In the Levant, a guest will find a table with different kinds of
Regional differences
There are many regional differences in the Arab cuisine. For instance, mujadara in Syria and Lebanon is different from mujadara in Jordan and Palestinian culture. Some dishes, such as mansaf (the national dish of Jordan), are native to certain countries and rarely, if ever, make an appearance in other countries.
Unlike most Western recipes,
Many Arabic food words are borrowed from Aramaic, the language originally spoken by the indigenous Christian inhabitants of Iraq and Syria.[11]
Regional Arab cuisines
Arabian Peninsula
South Arabian and Eastern Arabian cuisine today is the result of a combination of diverse influences, incorporating Levantine and Yemeni cuisines.[13]
Bukhari rice (رز بخاري) (Ruz al Bukhari) is a very popular dish eaten in the Hejaz region of Saudi Arabia. It is made with spicy tomato sauce, flavoured chicken and a fresh salad.
.The cuisine of Yemen is in some ways distinct from other Arab cuisines. As in most Arab countries, chicken, goat, and lamb are eaten more often than beef, and fish is eaten mostly in coastal areas.
However, cheese, butter, and other dairy products are less common, especially in the cities and other urban areas. As with other Arab cuisines, the most widespread beverages are tea and coffee; tea is usually flavored with cardamom, clove, or mint, and coffee with cardamom. Karakaden, Naqe'e Al Zabib, and diba'a are the most widespread cold beverages.
Although each region has their own variation,
Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread known as mulawah, which serves as a utensil to scoop up the food.
Other dishes widely known in Yemen include
Bedouin cuisine
The
Bedouins also use many different dried beans including white beans, lentils, and chickpeas. Vegetables that are commonly used are those that could be dried, such as pumpkins, but also vegetables that are more heat-resistant, such as aubergines.
They drink a lot of fresh verbena tea, Arabic tea, Maghrebi mint tea, or Arabic coffee. A daily break to freshen up with drinks is a much-loved tradition.
Common breads in the Maghreb are ) are also regularly prepared.
Breakfast consists of baked beans, bread, nuts, dried fruits, milk, yoghurt, and cheese with tea or coffee. Snacks also include nuts and dried fruits.
Levant
Levantine cuisine is the traditional cuisine of the Fertile Crescent. Although now divided into Syria, Lebanon, Jordan, and Palestine, the region has historically been more united, and shares many culinary traditions. Although very similar, there is some variation within the Levantine area.
The main ingredients used include olive oil,
Salads are also often seasoned with lemon juice or pomegranate molasses. Most often, foods are either grilled, baked, fried, or sautéed in olive oil; butter and cream are usually reserved for desserts. Vegetables are often eaten raw or pickled, as well as cooked.
Levantine cuisine is also famous for its wide range of cheeses, including shanklish, halloumi, and arisheh.
The main alcoholic drink in the Levant is arak, a distilled spirit of the anise drinks family (like the Greek ouzo and the French pastis). Levantine cuisine also incorporates wines made in Syria and Lebanon, such as the renowned Domaine de Bargylus.
North Levant
Some ingredients are viewed as unique to Syrian and Lebanese cuisine, including
Kibbeh, a dish based on spiced ground meat and bulgur wheat, is famous in Syria and Lebanon. It is considered the national dish of both countries.[19] The city of Aleppo, in Syria, is particularly notable for supposedly having 17 different types of kibbeh,[20] which includes kibbeh with sumac (kibbeh sumaqiyye), kibbeh with quince (kibbeh safarjaliyeh), kibbeh with yogurt (kibbeh labaniye), and raw kibbeh (kibbeh nayyeh). The latter dish is quite popular among Christians and is frequently consumed on Christmas or Easter.[21] It is also very popular in Lebanon.
Another famous dish is
A quintessential breakfast dish is .
Kishk is a famous Syrian soup, alongside many soups made of lentils.
South Levant
In Jordan and Palestine (and to a lesser extent in southern Syria), there is a much stronger emphasis on roasting various meats, and cooking thick yogurt-like pastes from goat's milk.
Another common main dish is Musakhan, famous in northern Jordan, the northern West Bank, and Jerusalem. It consists of taboon bread, topped with pieces of cooked sweet onions, sumac, saffron, and allspice. For large dinners, it can be topped by one or two roasted chickens on a single large taboon bread.
Maqluba (lit. 'upside-down') is another popular meal in Jordan and central Palestine.[28] It consists of meat, rice, and fried vegetables placed in a pot which is flipped upside down when served, hence the name.[29]
The primary cheese of the Palestinian mezze is
The Palestinian city of
Iraq
Iraq is home to the first cookbook ever recorded in history, historically in Baghdad and Mesopotamia. The Kitab al-tabikh is the oldest surviving Arabic cookbook, written by al-Warraq in the 10th century. It is compiled from the recipes of the 8th and 9th century courts of the Abbasid Caliphate in Baghdad. Due to its location, Iraq shares similarities in cooking and cuisines between both the surrounding regions of the Arab world as well as Turkish and Persian cuisine. Iraqi cuisine mainly consists of meat, rather than appetizers. In Iraqi cuisine, the most common meats are chicken and lamb. The national dish of Iraq is the Masgouf fish, usually enjoyed with grilled tomatoes and onions. Iraqi cuisine uses more spices than most Arab cuisines. Iraq's main food crops include wheat, barley, rice, vegetables, and
, potatoes, and tomatoes. Pulses such as chickpeas and lentils are also quite common. Common meats in Iraqi cuisine are lamb and beef; fish and poultry are also used.Soups and stews are often prepared and served with rice and vegetables. Biryani, although influenced by Indian cuisine, is milder with a different mixture of spices, and a wider variety of vegetables, including potatoes, peas, carrots, and onions. Dolma is also one of the most popular dishes.
The Iraqi cuisine is famous for its extremely tender kebab, as well as its tikka. A wide variety of spices, pickles, and amba are also extensively used.
North Africa
Egypt
Egypt has a very rich cuisine with many unique customs. These customs also vary within Egypt itself, for example, in the coastal areas, like the coast of the
Sudan
In comparison to its
Maghreb
Maghreb cuisine is the cooking of the
Moroccan cuisine has long been considered one of the most diverse in the world. This is because Morocco has interacted extensively with the outside world for centuries. Over the centuries, chefs in Moroccan cuisine in Fes, Meknes, Marrakech, Rabat and Tetouan have been the basis for what is known as Moroccan cuisine today. Moroccan cuisine also ranked first in the Arab world and Africa, and second in the world in 2012 after France.
Libyan cooking, like Tunisian, includes hot spices. Typical foods are
.Gallery
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Kebbeh كبة-كبيبة
-
Baba Ghanoushبابا غانوج
-
Hummus حمص
-
Labnehلبنة
-
Ka'ak كعك - كحك
-
Coffee قهوة
-
Halva حلاوة
-
Shish taouk شيش طاوك
-
Toum تومية
-
Awamehعوامة
-
Sfouf صفوف
-
Limonanaليمون نعناع
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Harees هريس
See also
References
- ISBN 0-231-11154-1.
- ^ Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens. Brill. pp. 121–122.
- ^ Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens. Brill. pp. 182–184.
- ISBN 978-0-19-931361-7. Archivedfrom the original on 2022-10-31. Retrieved 2020-06-06.
- ^ Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens. Brill. p. 129.
- ^ Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens. Brill. p. 221.
- ^ Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens. Brill. p. 220.
- ^ Nasrallah, Nawal (2007). Annals of the Caliphs' Kitchens. Brill. p. 229.
- ^ Mishan, Ligaya (12 February 2020). "The Rise of Palestinian Food". The New York Times. Archived from the original on 3 August 2020. Retrieved 6 August 2020.
- Encarta Encyclopedia 2007. Archived2009-10-31.
- ^ a b Zaouali, Lilia (2007). Medieval Cuisine of the Islamic World. University of California Press.
- ^ "Desserts & Sweets in Arabia" Archived 2019-03-28 at the Wayback Machine.
- ^ "Daily Traditional Gulf Cuisine food recipes". Shahiya.com. Archived from the original on 2016-01-11. Retrieved 2016-01-07.
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- ^ "Hadhramaut continues to highlight Arabic presence in Malaysia - Culture & Art - 13/12/2013". KUNA.net. 2013-12-13. Archived from the original on 2015-12-25. Retrieved 2016-01-07.
- ^ "KUNA : Hadhramaut continues to highlight Arabic presence in Malaysia - Culture & Art - 13/12/2013". 158.50.10.7. 2013-12-13. Archived from the original on 2016-01-11. Retrieved 2016-01-07.
- ^ Grace Chen (2012-07-07). "Middle Eastern restaurants thriving in Malaysia". The Star. Malaysia. Archived from the original on 2017-03-03. Retrieved 2016-01-07.
- ^ "Top 10 National Dishes -- National Geographic". Travel. 2011-09-13. Archived from the original on October 14, 2016. Retrieved 2020-08-08.
- ^ "NPR web: Food Lovers Discover The Joys Of Aleppo". NPR.
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- ^ الهواري, د عبد القادر. أسلمة العالم (in Arabic). ببلومانيا للنشر والتوزيع. p. 54.
- OCLC 864676073.
- ^ Al Khan, Mohammed N. (31 July 2009). "Shawarma: the Arabic fast food". Gulf News. Archived from the original on 4 March 2018. Retrieved 7 January 2018.
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manaeesh.
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- ^ Shaheen (29 January 2020). "Maqluba--The Paella of Palestine". Arab America. Retrieved 2020-07-20.
- ^ Lam, Francis (5 January 2017). "A Middle Eastern Layer Cake for Dinner". The New York Times. Retrieved 13 November 2018.
- ^ National Dish of Egypt - Falafel, archived from the original on 2019-09-22, retrieved 2019-09-22
- ^ "Umm Ali Recipe - Egyptian Bread Pudding". Archived from the original on 2016-12-13. Retrieved 2013-08-14.
- ^ Shulman, Martha Rose (23 February 2009). "Couscous: Just Don't Call It Pasta". The New York Times. Archived from the original on 25 February 2009. Retrieved 12 June 2017.
- ISBN 978-0-412-08111-8.
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- ISBN 978-1-111-79970-0.
- ^ a b c "North African Cuisine." Archived 2016-04-03 at the Wayback Machine Jamaica Observer Archived 2011-02-22 at the Wayback Machine. Accessed June 2011.
- ^ Mourad, Mazouz. "The Momo Cookbook." Archived 2011-09-19 at the Wayback Machine The Globalist Archived 2019-09-12 at the Wayback Machine. Accessed June 2011.
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- ^ a b c d "Libya" Archived 2014-12-18 at the Wayback Machine. Foodspring.com Archived 2014-12-18 at the Wayback Machine. Accessed June 2011.
External links
- Media related to Arabic cuisine at Wikimedia Commons