Ingredients Varieties in Arabian cuisines
Arab cuisine encompasses a variety of regional cuisines from Iraq to Morocco, and from Somalia to Yemen, and includes Levantine, Egyptian, and other cuisines. Before the cultural Arabization introduced by ancestral Arabs during the Arab Muslim conquests, it was affected to some extent by the cuisines of India, Turkey, Pakistan, and Iran the Berbers, and other traditions of the native tribes. Arabian cuisine places a great focus on the following items: Meat: lambs and chickens are the most popular, although cattle along with camel are also popular, as are other poultry in some locations, and fish in coastal areas. Pork is not often consumed; among Islamic Arabs, it is both a cultural taboo and an Islamic law prohibition; many Christian Arabs likewise avoid pork since they have never developed a taste for it. Visit one of the good Lebanese restaurants in Dubai ! Dairy products are frequently utilized, with yogurt and white mozzarella being the most common. However, fat and cream are