Arab cuisine

Arab cuisine (Arabic: مطبخ عربي‎‎) is defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Mashriq or Levant and the Persian Gulf. The cuisines are often centuries old and resemble and culture of great trading in spices, herbs, and foods. The three main regions, also known as the Maghreb, the Mashriq, and the Khaleej have many similarities, but also many unique traditions. These kitchens have been influenced by the climate, cultivating possibilities, as well as trading possibilities. The kitchens of the Maghreb and Levant are relatively young kitchens which were developed over the past centuries. The kitchen from the Khaleej region is a very old kitchen. The kitchens can be divided into the urban and rural kitchens.

The Arabian cuisine uses specific and sometimes unique foods and spices. Some of those foods are:

The Bedouins of the Arabian Peninsula, Middle-East and North-Africa relied on a diet of dates, dried fruit, Nuts, wheat, barley, rice, and meat. The meat existed out of big animals like cows, sheep and lambs. Dairy like milk, cheese, yoghurt, buttermilk (Labneh). The bedouins would also use many different dried beans like white beans, lentils and chickpeas. Vegetables which were used a lot among the bedouins are variants which could be dried like pumpkins. But also vegetables which are more heat-resistant like aubergines. They would drink a lot of fresh Verbena tea, Arabian tea, Maghrebi mint tea or Arabic coffee. A daily break to freshen up with drinks is a much loved tradition. The bread which is eaten a lot is called Khobz as well in the Khaleej as in the Maghreb regions. Dishes like Marqa, Stews, Tajines were prepared traditionally among the bedouins. Breakfast existed of baked beans, bread, nuts, dried fruits, milk, yoghurt and cheese and tea or coffee. Snacks included nuts and dried fruits.

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Wikipedia