Arab Culture - Cuisine

Cuisine

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 yoghurt products, such as leben (لبن) (yoghurt without butterfat). 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. In an average Arab household in the Persian Gulf area, 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.