A Dream of Arabian Nights - The Arabic Cuisine
Falafel, kofta or couscous. It is not possible to imagine menus without the Arabic cuisine. As different as the country cuisines of the Middle East are, they still have a lot in common.
The beans and lentils that are processed to pastes can be used in the kitchen in many different ways. For the bean soup "Baisar" or as falafel: Fried meatballs of pureed chickpea. In the Arab cuisine lamb meat is in the foreground, which is prepared as a kebab. A whole lamb including offal is used for the dish "Khouzi". It is baked with chicken, stuffed with rice and eggs, seasoned with saffron and onion and served on a drawing board. Chicken and fish are also very popular in the Arab cuisine. Pork is considered as a taboo in the Islamic countries. As a side dish, the pickled vegetables "Turshi" as well as fresh or dried fruit is served.
The most important cereal in the Arab cuisine is wheat. Couscous spread from North Africa to Syria. In other Arab countries, bulgur is endemic. So similar both wheat varieties are, so different are the according manufacturing processes. Couscous is produced by a semolina from durum wheat, bulgur in contrast from precooked durum wheat or spelt.
For dessert, something sweet is a must. "Muhallabia" is a sweet rice pudding, which is flavoured with grounded almonds, rose water as well as with pistachio or pomegranate seeds. "Ma'amoul" is equally popular: A semolina pastry stuffed with dates or almond nuts. A popular Turkish pastry is "Baklava" - a flaky pastry filled with walnuts, pistachios or almonds.
The Arabic cuisine is as diverse as the culture itself. It unites the African, Persian and Turkish cuisine. By influencing several countries this cuisine is developed based on culinary diversity. The Arab cuisine in particular combines one aspect under its umbrella: Social dining ceremonies. In large rounds families, relatives, neighbours and friends get together and enjoy the dishes of this particular cuisine. Everyone is a welcome guest for a coffee flavoured with cardamom or for a glass of black tea.
