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How to Cook dishes from the Arab world
The Arab world is a vast region of Southwest Asia and North
Africa that stretches from the Arabian Sea in the East, to
the Atlantic Ocean in the West, and from the Mediterranean Sea
to the Horn of Africa. It encompasses the whole of the Arabian
peninsula,
Iraq,
Syria,
Jordan,
Lebanon,
Palestine,
the whole of North Africa,
Mauritania,
Sudan,
Djibouti,
and
Somalia.
Of course, not everybody in this area is an Arab, or defines
themselves as ethnically Arab, and likewise many Arabs live
outside of this area, but nevertheless many people find the
Arab world to be a useful term to describe this region.
In terms of cuisine, it should be noted that different
countries and regions within the Arab world, do have their
own particular ingredients and dishes, and there are distinct
differences between (for example)
Egyptian cuisine,
Lebanese cuisine, and
Moroccan cuisine.
Some popular Arab recipes and dishes include:
- Bathenjan makli - This is a dish from
Lebanese cuisine. It is made
from fried eggplant with
tahini sauce, lettuce, parsley and tomatoes. Sumac, bell peppers,
lemon, and garlic are also often added.
The dish is usually eaten with bread.
- Falafel - Balls or patties made from fava beans or chickpeas, and fried.
- Ful medames - This very filling dish is considered one
of Egyptian cuisine's
signature dishes. Its principal ingredient is fava beans
which are mashed and slow cooked.
The dish also contains
onion, parsley, garlic, lemon and olive oil.
Ful medames is usually as a breakfast, which is particularly
useful during the Ramadan period, when participating Muslims
do not eat or drink between dawn and sunset).
- Mansaf - This is the national dish of Jordan.
It is made from lamb which is cooked in a yoghurt-like product
can jameed. The dish is served on a large platter, at the bottom
of which is a layer of flatbread (markook), then rice, then the meat,
then a garnish of almonds and pine nuts, and finally a sauce poured
on top.
- Masgouf - A traditional dish from Iraq.
A fish is cut open and spiced with pepper, salt and tamarind.
The skin is brushed with olive oil, and then slowly cooked
until the fish becomes crispy. Before serving, the masgouf
is sprinkled with lemon, and it is eaten garnished with chopped
onions and tomatoes, as well as with flatbread, rice, salad,
and pickles.
- Mrouzia - This is one of
Moroccan cuisine's
most famous dishes. It is prepared in a
tajine (a special heavy clay pot),
and is made from
lamb with raisins and almonds.
- Musakhan - This is a Palestinian dish made of roasted
chicken with onions. It is flavored with allspice, fried pine nuts,
saffron and sumac, and is eaten on top of taboon bread (flatbread).
- Sfiha - Meat pies, originally from Syria,
although they have since become popular throughout the region.
The pies made from ground mutton and have no top dough.
- Shawarma - Thinly cut slivers of meat (chicken, goat or lamb).
It is eaten in pita bread, usually with
hummus, tomato and cucumber.
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