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Arab cuisine is the cuisine of most Arab countries.

Contents 1 History 2 Ingredients 3 Culture 4 Structure of meals 4.1 Breakfast 4.2 Lunch 4.3 Dinner 4.4 Ramadan Meals 4.4.1 Futuur 4.4.2 Suhur 5 Local Arab cuisines 5.1 Egypt 5.2 Iraq 5.3 The Levantine 5.3.1 Northern 5.3.2 Southern 5.4 Morocco 5.5 Yemen 6 See also

Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as leben (لبن) (yoghurt without butterfat). As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients.

Arabian cuisine today is the result of a combination of richly diverse cuisines, spanning the Arab world from Iraq to Morocco and incorporating Lebanese, Egyptian and others. It has also been influenced to a degree by the cuisines of India, Turkey, Berber and others.

There is a strong emphasis on the following items in Arabian cuisine:

1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish.
2. Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter, eggs and cream are also used extensively.
3. Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon, and sumac.
4. Beverages: hot beverages are used more than cold, coffee being on the top of the list, although it may give way to the inescapable tea (preferably Ceylon)
5. Grains: rice is the staple and is used for most dishes with wheat as the main source for bread as well as bulgur and Semolina, which are also used extensively.
6. Legumes: Lentils are widely used as well as fava beans and chick peas (garbanzo beans).
7. Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, eggplants, zucchini, okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.
8. Nuts: pine nuts, almonds and pistachios are often included.
9. Greens: Parsley and mint are popular as seasonings in many dishes, while spinach and Jew's Mallow (called "molokhia" in Arabic) are used in cooked dishes.
10. Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Laban, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.

Notably, many of the same spices used in Arabian cuisine are also those emphasized in Indian cuisine. This is a result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in the Arab Gulf states.

Essential to any cooking in the Arabian Peninsula is the concept of hospitality. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinnertable. Formal dinners and celebrations generally entail large quantities of lamb, and every occasion entails large quantities of Arabic coffee.

In an average Arab gulf state household, a visitor might expect a dinner consisting of a very large platter, shared commonly, with a vast mountain of rice, incorporating lamb or chicken, or both, as separate dishes, with various stewed vegetables, heavily spiced, sometimes with a tomato sauce. Most likely, there would be several other items on the side, less hearty. Tea would certainly accompany the meal, as it is almost constantly consumed. Coffee would be included as well.

There are many regional differences in Arab cuisine. For instance mujadara in Syria or Lebanon is different from mujadara in Jordan or Palastine. Some dishes such as mensaf (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries.

Unlike in most Western cuisines, cinnamon is used in meat dishes as well as in sweets such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region.

There are two basic structures for meals in the Arab world, a regular structure and a structure specific for the month of Ramadan.

Cafés often offer Croissants for breakfast. Breakfast is often a quick meal consisting of bread and dairy products with tea and sometimes with jam. The most used is labneh and cream (kishta, made of cow milk; or qaimar, made of domestic buffalo milk). Labneh is served with olives, dried mint and drizzled with olive oil. Pastries such as manaqeesh, sfiha, fatayer and kahi are sometimes eaten for breakfast. Flat bread with olive oil and za'tar is also popular.

Traditionally, however, breakfast used to be a much heavier meal especially for the working class such as lentil soup (shorbat ‘adas), or heavy sweets such as knafa. Foul, which is fava beans cooked with chick peas garbanzo beans, garlic, lemon and olive oil is a popular working class breakfast as well.

Lunch is considered the main meal of the day, traditionally eaten after the noon prayer. It is the meal where the family groups together and, when entertaining, it is the meal of choice to invite guests.

Rarely do meals have different courses, however, salads and maza are served as side dishes to the main meal. It usually consists of a portion of meat, poultry or fish, a portion of rice, lintel, bread or burgle and a portion of cooked vegetables in addition to the fresh ones with the maza and salad. Usually the vegetables and meat are cooked together in sauce (often tomato, although others are also popular) to make maraq, which served on rice. Most households would add bread whether other grains were available or not.

Drinks are not necessarily served with the food; however, there is a very wide variety of drinks such as shineena (or laban), Karakaden, Naqe’e Al Zabib, Irq soos, Tamr Hindi as well as fruit juices. During the 20th century coke and similar drinks have also become popular.

Dinner was traditionally the lightest meal although in modern times and due to changing lifestyles dinner became more important.

Dinner may vary in its types and depending on whether guests are expected or not can it be from just some fruit (mainly watermelon, melon and grapes) with bread and cheese to a full meal similar to that of lunch. Pastries are also eaten for dinner, or charcoal grilled food such as kebab and shawarma. Other simpler meals can be just dipping za’tar or duqqa or dibs with bread and olive oil.

In addition to the two meals mentioned hereafter, during Ramadan sweets are consumed much more than usual. Sweets and fresh fruits are served between these two meals. Although most sweets are made all year round such as knafeh, baklawa and basboosa, some are made especially for Ramadan such as Qataeif.

Futuur, or fast-breaking, is the meal taken at dusk when the fast is over. The meal consists of three courses: first, an odd number of dates based on Islamic tradition. Then soup would be served, the most popular is lentil soup, but a wide variety of soups such as chicken, freeka (a soup made from a form of whole wheat and chicken broth), potato, maash and others. The third course would be the main dish, usually eaten after an interval where Maghreb prayer is conducted.

The main dish is mostly similar to what is usual for lunch, except that cold drinks are also served.

Is the meal eaten just before dawn when fasting must begin.

Main article Egyptian cuisine

Egyptian cuisine consists of local culinary traditions such as Ful Medames, Kushari and Molokhia, while sharing similarities with food found throughout the eastern Mediterranean like kebab and falafel. Most Egyptians perhaps consider Ful Medames, or mashed fava beans, to be the national dish. Ful is also used in making Ta'miyya (Arabic: طعمية). Bread accompanies most Egyptian meals; local bread is called Eish Masri or Eish Baladi (Egyptian Arabic: عيش), a word which also means life.

Fresh mashed garlic with other herbs is used in spicy tomato salad and is also stuffed in boiled or baked aubergines (eggplant). Garlic fried with coriander is added to Mulukhiyya (Arabic: ملوخية), a popular green soup made from finely chopped leaves. Fried onions are added to Kushari (Arabic: كشري), a dish consisting of brown lentils, macaroni, rice, chickpeas and a spicy tomato sauce. Mahshi is also vary popular, as well as Dukkah, which is a dry mixture of chopped nuts, seeds and Middle Eastern spices and flavors.

Main article Cuisine of Iraq

The Iraqi cuisine is generally a heavy cuisine with more spices than most Arab cuisines. Iraq's main food crops include wheat, barley, rice, vegetables, and dates. Vegetables include eggplant, okra, potatoes, and tomatoes. Beans such as chickpeas and lentils are also quite common. Common meats in Iraqi cooking are lamb and beef; fish and poultry are also used. Soups and stews are often prepared and served with rice and vegetables. Although Iraq is not a coastal area, the population is used to consuming fish, however, freshwater fish is more common than saltwater fish. Masgouf is one of the most popular dishes. Biryani although influenced by the Indian cuisine, is much milder with a different mixture of spices and a wider variety of vegetables including potatoes, peas, carrots and onions among others. Dolma is also one of the popular dishes. The Iraqi cuisine is famous for its extremely tender kabab as well as it’s tikka. A wide verity of spices pickles and Amba are also extensively used.

Main articles Levantine cuisine, Lebanese cuisine, Syrian cuisine, Palestinian cuisine

Levantine cuisine is the traditional cuisine of the Levant region. Though now divided into Syria, Lebanon, Jordan, Palestine, and Israel, the region was a more united entity before the fall of the Ottoman Empire, and shared most of the same culinary traditions. Although almost identical, there are some variances within the Levantine area. It can be divided into two basic sub-categories: Northern Levantine and Southern Levantine.

Some of the basic similarities are the extensive use of olive oil, zatar and garlic.

In general, Levantine foods have much in common with other eastern Mediterranean foods, such as Greek and Turkish cuisines.

Main articles Lebanese cuisine, Syrian cuisine, Palestinian cuisine

The northern area includes Lebanon as well as Syria and Galilee cuisines. It includes a wide array or mezze of bread dips, stuffings and side dishes such as hummus, falafel, ful, tabouleh, labaneh and baba ghanoush.

It also includes copious amounts of garlic and olive oil, often seasoned by lemon juice –almost no meal goes by without including these ingredients. Most often foods are either grilled, baked or sautéed in olive oil; butter or cream is rarely used other than in a few desserts. Vegetables are often eaten raw or pickled as well as cooked. While the cuisine doesn't boast an entire repertoire of sauces, it focuses on herbs, spices and the freshness of ingredients.

The primary cheese of the Palestinian mezze is Ackawi cheese which is a semi-hard cheese with a mild salty taste and sparsely filled with roasted sesame seeds.

Main article Palestinian cuisine

However in the West Bank, the E Gaza Strip and Jordan the population has a cooking style of their own involved in roasting various meats, baking flat breads and cooking thick yogurt-like pastes from goat milk.

The southern parts have a much heavier cuisine. Musakhan is a common main dish, famous in the Jerusalem and northern West Bank area. Its main component is Taboon bread that is topped with pieces of cooked sweet onions, sumac, saffron and allspice. For large dinners it can be topped by one or two roasted chickens on a single large Taboon bread.

Maqluba is another popular meal in central Palestine. Mujaddara, another food of the West Bank as well as in the Levant in general, consists of cooked green lentils with bulgar sauteed with olive oil. Mansaf is a traditional meal of both the West Bank and Jordan having roots from the Bedouin population of Jordan and the Judea. It is mostly cooked on occasions such as Eid, a birth or a large dinner gathering. Mansaf is cooked as a lamb leg or large pieces of lamb on top a markook bread that has been topped with yellow rice usually. A type of thick dried cheesecloth yogurt from goat's milk thats called jameed is poured on top of the lamb and rice to give it its distinct flavor and taste. The dish is garnished with cooked pine nuts and almonds.

Main article Cuisine of Morocco

Spices are used extensively in Moroccan food. Contrary to the rest of the Arab world, the most common red meat is beef. However, lamb is still the meat of choice, only avoided due to its higher cost. Dairy products are used less than in other countries in the Arab world.

Among the most famous Moroccan dishes are Couscous, Pastilla (also spelled Bsteeya or Bastilla), Tajine, Tanjia and Harira. Although the latter is a soup, it is considered as a dish in itself and is served as such or with dates especially during the month of Ramadan.

The most popular drink is green tea with mint. Traditionally, making good mint tea in Morocco is considered an art form and the drinking of it with friends and family members is one of the important rituals of the day. The technique of pouring the tea is as crucial as the quality of the tea. The tea is accompanied with hard sugar cones or lumps.

Main article Yemeni cuisine

The cuisine of Yemen is rather distinct from other Arab cuisines. Like most other Arab cuisines, Chicken and lamb are eaten more often than beef, Fish is eaten mostly in coastal areas. However, unlike most others, cheese, butter and other dairy products are less common, especially in the cities and other urban areas.

Although each region has their own variation, saltah (سلطة) is considered the national dish or Yemen. The base is a brown meat stew of Turkish (maraq مرق), a dollop of fenugreek froth, and sahawiq (سهاويق) or sahowqa (a mixture of chillies, tomatoes, garlic and herbs ground into a salsa.) Rice, potatoes, scrambled eggs, and vegetables are common additions to saltah. It is eaten with flat bread, which serves as a utensil to scoop up the food.

Other dishes widely known in Yemen are: Aseed, Fahsa, Thareed, Samak Mofa, Lahm Mandi, Fattah, Shafut, Bint AlSahn, Jachnun.

Like other Arabs, the most widespread beverages are tea and coffee, tea usually with cardamom or mint and coffee with cardamom. Karakaden, Naqe’e Al Zabib and Diba’a are the most widespread cold beverages.

• Muslim dietary laws
• Halaal

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