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Unlike all other cultures, Arabic culture is a blend of most cuisines. You are unlikely to be surprised when you visit any country in the desert or the Atlantic border.
It is a shared heritage because of the location of the states; you will be familiar with more than half of the Arabian food.
The tradition of hospitality in the industry might have begun in this region. Arabic food is also largely influenced by Indian culture. The two have strong connections from previous centuries.
Interaction of the Arab and the Indian culture has a lot to do with the current dishes and cuisines styles. The trade was not only about jewelry and other expensive material but also ingredients.
Spices were originally expensive because of the source. The first trade between the east and west was also tedious for both of the parties hence the high cost of ingredients.
Arabic food has undergone major revolutions to its high rating in the market today.
Here are some of the foods you must try
Khubz
It is popularly known as tandoor hence tandoori bread. It is a flatbread with less sugar and more yeast. There are no many ingredients with the bread other than flour and water. It is mainly served with grilled meat or hummus.
Kefta
If you like grilled meat, this is a great option. Don’t visit any Arabic nation and leave without tasting this. The grilled fish is served in the form of grounded meat like beef.
The meat is seasoned with parsley and paprika. Onions are also common ingredients in grilling the meat to give it a seekh kebab taste. While most people associate this the Indian kofte, there is no gravy in this case.
Tahini
Tahini is mainly from sesame seeds. The preparation style varies depending on the intended accompaniment. It can be ground or toasted to make a paste as an accompaniment for meat or bread.
It is used as a condiment for most Arabic dishes; popular accompaniments of Tahini are hummus, baba ghanoush, several types of halva, and mezze.
Labneh
This is can be best described as traditional yogurt. It is a popular accompaniment for any Arabic meal. It is a blend of all the animal proteins and more creamy than the Indian variety.
In this case, all the water is drained out. There is no technical preparation style. It takes several days to be ready for use as a condiment.
Mansaf
It is a large tray that mostly serves lamb and jameed broth. The broth is often a combination of cheese specifically from fermented yogurt. Usually, the dish is served with a flatbread together with white rice and layered meat.
The large platter is seasoned with almonds and multiple types of nuts. A creamy jameed sauce helps in keeping food on the large platter fresh and delicious. It is a common dish in feasting.
Tajine
The dish gets its name from the design of the pot. The conical design at the top distinguishes the pot from others hence making it special for vegetables and meat.
Unlike in other stews where the broth is added, and paste and moisture are from within the pot in preparation of Tajine. The pot is designed for this purpose; it is airtight and thus retaining all the moisture to condensation.
Food is cooked with its own juices. Tajine is best served with couscous, which is an alternative to rice.
Kanafeh
It is like a cheesecake. The primary ingredient of the cake is semolina dough and phyllo pastry that looks like a thin noodle. Arabs use it as a dessert.
It can also be a snack because of its crunchy exterior. Soaking in syrup makes it soft cheese. This is probably why it is the best cheesecake option.
Halva
It is a sweet confection similar to the Indian soft bread. It has a spongy feel on the teeth and matches the semolina texture. Halva means grain-based sweets made of wheat. Nuts are the main ingredient of this Arabian dish.
They are used to make tahini paste and other types of butter. Tahini paste is used in most of the Arabic delicacies to soften and color it brownish for a more attractive look.
Arabic cuisine styles focus on flavor and appearance. You will know the Halva dish is delicious before tasting because of the brown crunchy look.
Tea and coffee
Arabic coffee is also known as Al Kahwa. It is primarily characterized by cardamom and served in small cups and dates. Most of the Arabic restaurants will serve you with coffee as a complimentary for any meal.
It is more of a ritual in this part of the world. Green tea is common parts of the world today but has its roots in Arabic land. Mint leaves are easily found in this region.
It is a ceremonial drink where at least 3 glasses of Al Kahwa
are offered and it is regarded impolite to refuse.