Arabic Cuisine involves a blend of different spices, herbs, and foods. Arab people use their regional traditions in their cuisine that reflects their culture through it. An arabic cuisine restaurant serves unique traditional dishes from three regions, including Maghreb, Fertile Crescent, and the Arabian Peninsula. These provide a taste of culture influenced by the climate, cultivation, and creativity in each tradition.
History Of Arabic Cuisine
Arabic cuisine dates back to the medieval period. The diet and food of that era included bread, sauces, sweets, and vegetables. People consumed high-quality wheat flour in the form of Labiq and Jarmazaj. These were soft, thin flatbreads and dry, thin bread flavored with tamarisk seeds, respectively.
The sauce is made of different ingredients and recipes. It was called Sibagh and is generally composed of two recipes. One is prepared by rue, caraway, thyme, asafetida, and casia added to the mustard sauce. And the other sauce recipe blends vinegar-soaked raisins with garlic, walnut, mustard, vinegar, and seasonings like asafetida and anise.
Arabian sweets are considered the food of kings. Their almond-based confection called Lauzinaj became a part of European cuisine in the 13th century and continues to embark on its beauty in taste.
Vegetables included fried carrots, boiled asparagus, radish, onions, leeks, fenugreek, and a variety of mushrooms. Some vegetables were consumed raw and served cold with sauces.
Diversity In Arabic Cuisine Restaurant
The Arabic cuisine restaurant is rich with a variety of diets and foods. It includes lamb, chicken, goat, and beef meat, dairy products, grains, legumes, beverages, vegetables, fruits, and nuts. Dressings, sauces, and greens are also extensively used in Arab food culture.
The tradition involves hospitality and generosity to guests and family members as well. The dining procedure is generally formal and involves numerous dishes starting from Arabic coffee or tea.
The food culture is divided into Khaleej, Maghreb, and Levantine. Each has its tea/coffee ceremony and dinner guests hospitality methodology.
The regional differences are also well respected by all. These regional differences depict different cuisine styles. Some spices, herbs, and sauces have unique preparation recipes using different mixes and fillings.
An arabic cuisine restaurant, unlike other ethnicities, has two different meal structures. The regular schedule that is followed all year round is replaced with a Ramadan meal structure during Ramadan.
The breakfast, lunch, and dinner structure goes on year-round. Breakfast consists of dairy products and croissants. Cow’s milk cream is highly consumed by Arabs at breakfast. Lunch is the main meal. Families come together for lunch from 1:30 pm to 2:30 pm. Dinner is a light meal the entire day. But, because the guests arrive in the evening, dinner has also turned into a meal with importance. During Ramadan, people consume iftar during dusk and suhur before dawn.
An arabic cuisine restaurant brings dishes, rich with many spices, herbs, and foods with traditional importance. The dishes have their uniqueness in flavor and recipes involved in preparation. It gives importance to salads, snacks, desserts, fruits and nuts, dairy products, vegetables, and meat equally. Some dishes were later inherited by other countries due to its taste and richness.