The history of Arab cuisine goes back to the ancient civilizations of the Middle East. The Sumerians, Babylonians, Phoenicians or Canaanites, Hittites, Arameans, Assyrians, Egyptians, and Nabateans all contributed to the formation of the Arab kitchen
Arab cuisine is often full of nutrient-rich, chemical-free, locally grown foods that ensure total freshness
Formal dinners and celebrations normally include large quantities of lamb (or veal), chicken, rice, stewed vegetables with tomato sauce and dishes seasoned with a variety of herbs and spices. Several other side dishes and salads are included.
You will find the following items most of the time;
-Cinnamon, Curry powder, Fish (in coastal areas), Garlic, Lamb (or veal), Mild to hot sauces, Mint, Onion, Rice, Saffron, Sesame, Yogurt, Spices (similar to the Indian cuisine) due to heavy trading between the two regions. Tea, Thyme (or oregano), Turmeric, Variety of fruits (primarily citrus), Variety of vegetables such as cucumbers, eggplants, lettuce, tomato, green pepper, green beans, zucchini and parsley.Tea is inescapable and is the favourite hot drink and is constantly consumed. Coffee would be included as well.
Customs of the Arab Table:
- Entertain warmly and joyously.
- Hospitality is a must, whether a person is a dear friend or merely an acquaintance, whether invited or just dropped by.
- If invited to an Arab home for dinner, no gift is expected but chocolate or flowers are appreciated, and you are expected to return the invitation and entertain the hosts at your home.
- If you are the host, remember to say "tafathalo", which means "do me the honour", when you want to invite the guests to come to the table.
- Normally the host will invite the guests to try each dish and encourage them to take a couple of things from each plate to enjoy the different flavors.
- After the meal, the guest says "daymah" or "amer", which means "May the blessings stay with your home".
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