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 frequently utilized.

Mint and thyme (sometimes in a blend called za'atar) are extensively and is almost universally used herbs; spices are used far less than in Indian cuisine, but the amount and varieties vary greatly from place to region. Saffron, turmeric, Sesame, cinnamon, garlic, cumin and sumac are among the herbs and spices used. Baharat is a spice blend.

Hot beverages are preferred over cold beverages, with coffee topping the list, however tea is also consumed in many Arab nations.

Rice is the staple grain and is used in almost all recipes, with wheat serving as the primary source of bread, as well as burghol and Semolina.

Lentils, fava beans, and chick peas are all popular legumes (garbanzo beans).

Vegetables and fruits: Cucumbers, aubergine (eggplant), zucchini, okra, and onions, as well as fruits (particularly citrus), are frequently used as spices for meals in this cuisine. Along with dates, figs, and pomegranates, olives play an important role in the cuisine.

Pine nuts, almonds, and pistachios are common additions –and this all could be experienced at an Arabic restaurant in Dubai!

Greens: Parsley & mint are common spices, while spinach & Corchorus (also known as "molokhia" in Arabian) are used in prepared recipes.

Dressings and sauces: Olive oil, lemon juice, parsley, and/or garlic, as well as tahini, are among the most famous dressings (sesame paste). Thinned yogurt, known as labaneh, is sometimes seasoned with mint, onion, or garlic and eaten as a sauce with a variety of foods.

Most of the same spices that are used in Arab cuisine are also utilized in Indian cuisine. This is due to substantial trade between the two areas, as well as the current condition of things in the affluent oil states, where many South Asian employees live in the Persian Gulf.