Arabian Cuisine and Culture

Cooking can be a job, a daily task or a hobby, and I think that it also could be a means for discharging negative energy. Cooking is a kind of creativity.  It is at once child’s play and adult joy, if done with care, and is an act of love.

For each person there is a style of cooking (and eating).  There is the Arabian, Italian, Indian, etc.  And each group is distinctive by its ingredients, traditions, and customs.

Personally, I prefer Arabian cuisine, which spans the Arab world from the Maghreb to the Mashriq. It is rich with ingredients that correspond with proper nutrition while also being an inexpensive choice.

Arabian cuisine is renowned for its meats, legumes, rice, herbs, spices and hot beverages like coffee, which are served more often than cold drinks.

Also it is distinguished by its traditional and old food -with some modern additions- like Maqluba ,Musakhan ,Dawali (grape leaves), Shishbarak, Mujaddara, and Kubba. And the numerous kinds of appetizers like Tursu and Hummus.  Also salads such as Tabbouleh, Fattoush, and Baba ghanoush. And do not forget the famous sweets like Kunafah ,baklava, Ma’amoul, and Muhallabeia(blancmange).

Recently, Arab cuisine has been influenced by other cultures and cuisines, so some new ingredients and recipes can be seen in cookbooks and social media.  However, it retains its native origins.

Essential to any cooking in the Arab world is the concept of hospitality and generosity!  This includes warmly welcoming guests, servicing and catering to them regardless of the host economic status.  Meals are generally large family affairs with much sharing and a great deal of warmth over the dinner table.

It’s a nice experience to recognize Arab cuisine and its delicious meals.  I recommend!

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