Index

Arabic gastronomy
2. Historia
3. Ingredients
4. Characteristics of Arabic food
5. Recipes
6. Culture
7. Main courses

Arab Gastronomy

Arab cuisine is the collection of kitchens belonging to thethe Arab [Link] can be done
to say that it is the set of traditional foods to the citizens of theArab States of
Gulfincluding all countries fromthe Arabian Peninsula,the northern countriesand Africawhose
The majority language is Arabic.

Arab cuisine is one of the most appealing in the culinary world due to its mix
of flavors, textures, and above all, for its unique combination of gastronomy
Mediterranean and Indian food.

Arabic cuisine can easily be seen as a balanced mix of characteristics.

Mediterranean gastronomies and Indian cuisine in the use of spices.

1. HISTORY:

The Arabs are the inhabitants of the Middle East, North Africa. They originate from the
Arabian Peninsula, desert region. This made them a nomadic people, given the difficulty
for the sowing and raising of animals, which forced them to travel through the desert in caravans in
search for water. These inhabitants of these tribes were called 'Bedouins'.
Geographically, the Arab region is located in the southwestern tip of Asia. It borders the
north with Mesopotamia and Syria, to the south with the Indian Ocean, to the west the Persian Gulf and by the

this with the Red Sea.

Arab food is the fusion of a rich combination of intertwined cultures thanks to
to the nomadic spirit of their people and their long tradition of traders.
The definition from some experts is that it is the fusion of a set of foods from
the peoples belonging to: Arab Gulf States, including the countries of the Peninsula
Arabic, North Africa, Arabic-speaking countries.
This cuisine is a balanced and delicate mix between Mediterranean Cuisine and the
Indian cuisine. She brings together the spices of India and Iran, the dishes of Lebanese and Maghreb cuisine.
 2. GEOGRAPHY and CLIMATE:

The Arab World extends over more than 596.9 million km2,
understanding North Africa and part of Northeast Africa and Southwest Asia
called the Middle East.

The Arab world can be divided into different territories:

a) The Maghreb or the West: Traditionally, the region of the North has been called Maghreb.
from Africa that includes the countries of Morocco, Tunisia, and Algeria, although more
modernly it also includes Mauritania, Western Sahara, and Libya. The latter country is,
geographically and culturally, a bridge between the Mashriq and the Maghreb with Tunisia.

b) The Mashreq or Levant: All Arab countries east of Libya are part of the Mashreq.
traditionally considered as a transition territory, although modernly it
encompasses the Maghreb and is a member of the Arab Maghreb Union. The European Union
refers to the Masires as the territory formed by Egypt, Jordan, Lebanon, the Authority
Palestine and Syria.

c) Near East: Near East, also known as the Middle East, Near
The Near East is the region of the East closest to the Mediterranean. Its limits
it varies depending on who uses the term. It is the region where agriculture first appears, the
pastoralism, civilization, and writing.

CLIMA:

The predominant climate is dry desert. The temperature in the summer months
It reaches 49ºC in many places and its precipitation is very low, averaging
less than 100 mm annually. Another characteristic of this type of climate is that it presents high
temperatures during the day and intense cold at night. In the coastal regions of the
Mediterranean climate predominates in Arab countries.

3. COMMERCIAL ACTIVITIES:

73% of the territory is unproductive and only 9% is dedicated to agriculture.

It also absorbs 40% of the active population. Among the cereals, wheat, rice, and
barley; industrial plants are also obtained such as: cotton, linen, sesame, castor, soybean and
tobacco. Another important economic activity is livestock farming; fishing in the Persian Gulf.
But the main source of income is the exploitation of oil and natural gas.

4. CULTURA:

It is important to highlight that the concept of food in Arab countries is closely related
related to Hospitality, in many cases serving a meal to the guest is a
opportunity to pay him honor. It cannot be forgotten that in most countries, Islam
It marks specific rites about when one should eat (Ramadan or days of fasting),
Aside from the particularity of religion, the customs and worship of food come closer.
to those of each Arab country.

As its name indicates, Arab cuisine belongs to the Arab countries. It is the sum of
in a set of culinary traditions of the Arab Gulf states and the northern countries
from Africa, whose majority speak Arabic. Immerse yourself in the rich Arabic cuisine along with
we, you will really be surprised.

But Arab cultures find differences within the territory of each country, generating
that Arab cuisine is a rich combination of diverse cultures.

FROM EACH CULTURE IN PARTICULAR, WE CAN HIGHLIGHT RIGOR AND SIMPLICITY

FROM THE MAGHREB, LEBANESE EXOTICISM AND THE INFLUENCE OF INDIA AND IRAN ON THE
USE OF SPICES.

Countries and regions that comprise Arabic cuisine:

Saudi Arabia - Algeria - Egypt - Jordan - Syria - Lebanon - Palestine - Morocco and covers the
regions of: Maghreb and Mediterranean.

5. CHARACTERISTICS OF ARAB CUISINE

Arab gastronomy is a rich combination of various cultures intermingled by

a common language, which incorporates the exoticism of theLebanese cuisinethe rigor and the
simplicity ofthe Maghrebianand exogenous elements such as the spices ofIndiaand ofIran,thanks to
long tradition in trade and in foreign relations (human, cultural, and political)
between Arab countries and these Asian regions.

Arab cuisine is a balanced blend of culinary traditions.

Mediterranean and the typical use of spices in Indian cuisine.

There are, however, common denominators among all these cuisines that
we call Arab cuisine, and they are: the use of meat dand the lamb,the yogurtthemintthyme
(served in a mixture calledza'atar, the unforgettabletea(preferably fromCeylon),
sesamecurry powdersaffronturmericgarliccinnamonriceCouscousand in the areas
coastal fish.

In this type of kitchens, it is preferredvegetableto themeatand is used in most of its dishes

thecucumbertheeggplantor theonionThe use of fruits is mainly limited to
citrus. The spices are very similar to those used in India.

6. TYPICAL INGREDIENTS OF ARAB CUISINE

a) Vegetables: the use of vegetables is very important within the

Arabic gastronomy, especially bell pepper, onion, tomato, eggplant and the
cucumber.
 b) Among cereals and grains: semolina wheat turned into couscous, a
eminently typical ingredient of Arab cuisine. Rice and sesame are the
grains that are most used in Arabic dishes.

c) For seasoning: curry, a mixture of different spices, just like za'atar,

saffron, turmeric, and cinnamon.

Meat: meat becomes a more secondary ingredient in Arab cuisine.

more than in other cuisines. Lamb meat is the most used followed by
for the chicken.

e) The aromatic herbs: Where flat-leaf parsley is preferred over curly parsley.
we use more in our western kitchen, they also prefer like us the
the bittersweet flavor of fresh cilantro, which they use especially for seasoning
salads and as a dressing. But the queen of herbs for the Arabs seems to be that
it is mint, which they like fresh and they also take it in infusion (the famous tea)
Arab green) and that seasons many of its dishes with meats and vegetables.
f) Tahini: The southeastern Mediterranean countries use this widely.
product in which sesame is the main ingredient of this paste
compact and so energetic, that it is used to dress salads and vegetables, but it is
ingredient throughout the Arab World. With tahini, some basic sauces are made.
from this kitchen or is it simply used as we use butter,
spreading it over the bread.
g) Honey: It is one of the main ingredients of the tasty pastries that are
so famous all over the world, but they also use it to give a little touch
sweet to the meat stews.
h) Lemon pickle: To flavor salads and tagines, although also
they prefer fresh lemon to vinegar.
i) Bulgur: Whole grain cereal made from steamed wheat grains that are then
very well dried and ground to facilitate cooking and quick digestion. Its
pleasant nutty flavor and its light texture make it one of the favorites of
this type of cuisine

The Arabs, through their trade with the East, introduced some fruits to Europe, many of
they revolutionized the world's gastronomy, then the Spaniards brought many of these
fruits to America and conducted a very important food exchange, the most notable
they are the following:

From China they brought to Europe the apricot and called it albaricoque, and they were the
creators of the orejones, which are pieces of dried fruits, and which have formed
part of many desserts and compotes, even in America.
The date that the Arabs consumed fresh and called desert bread, they traded.
drying to be part of breads and cakes. The date is used in quantity of
exquisite desserts.
The pomegranate, which is so popular in Spain, was brought by the Arabs from Persia, and
they also introduced their cultivation in the Arab countries of North Africa.
The tamarind, called 'Indian date' by the Arabs, is included in the cuisine of the World.
Arab as a spice.
 Almond is a basic ingredient of Arab pastry and also forms
part of some savory dishes, especially to give meats a crispy layer
of the avenue.

The higocuyo's origin is the Near East.

Lemon, lime, and citron, candied in sugar, are the base of the popular acitrón.

7. SALSAS ARABES:

a)Taratur sauce:Is this perhaps the most classic of all, as it accompanies dishes such
like shawarma or falafel. It is a mixture of tahini (sesame paste) with
lemon, water, and salt. Simple, but incredibly delicious.

b)Yogurt sauce:Another classic preparation within Oriental cuisine, also

widely used by Greeks. In addition to natural yogurt and lemon, it is also often
add cucumber and mint. It goes wonderfully with grilled meats.

c)Sauce for meats and poultry: It is a mixture of broth, nuts, and garlic, among other things.
things. It is generally used for meats and chicken. It is also known as
sharkasiya.

d) Tomato sauce: A tomato sauce that doesn't differ much from others,
except for a seasoning that is closer to the eastern tradition. You will even be able to
Use it in a pasta dish without any problems!

[Link] TIPICAS:

The Bedouins take it as a refreshment, especially in the scorching

desert summers, it is offered before meals as it has properties
digestive, so it is like an appetizer that prepares the stomach to accept the
spiced foods. Its preparation is very simple, just pour into
a jar three cups of yogurt, and dilute them with three glasses of water, add a
a sprig of fresh mint, one peeled and crushed garlic clove, a teaspoon of salt and
ice cubes, stir very well with a long wooden spoon, until
It should have the consistency of a syrup, consume it very cold in long glasses with ice.
Rose water: it plays an important role in gastronomy, they use it this way.
as in Western cuisine we use, for example, vanilla extract, water
distilled from red roses, it is used to flavor both sweet dishes and
salty dishes in the cuisine of the Arab World, and for the preparation of refreshing
drinks. In Arab countries, they usually add to a glass of very cold water a
teaspoon of rose water, as it has digestive and diuretic properties,
in addition to combating bad breath, and leaving the mouth fresh.
Tamarind water: It is a very popular drink, especially in Syria and Iraq.
the pulp of the tamarind is soaked in mineral water until it
release its black seeds, its flavor is very pleasant and very refreshing, the
Arabs, they add a few drops of lemon and sugar to taste, they drink it cold with
 a lot of crushed ice, and after the meal they consider it digestive and
energizing.4.
Al qahwa: It is Arabic coffee, a symbol of hospitality, its tasting is a whole
ritual. It is served to the customer and without sugar, its flavor is bitter.

Pomegranate juice: Recommended by Muhammad, it is one of the preferred juices.

the Muslim Arabs, mix ½ liter of pomegranate juice with the juice of a
lemon, a tablespoon of orange blossom water, sugar to taste and mineral water (with gas if desired)
If you wish) serve it with plenty of crushed ice.
Mint syrup: Authentic medicinal elixir, like many of the Arab beverages,
they are refreshing and comforting. The syrups of honey, apple, and lemon are
very beneficial for health, but mint is highly valued within this
gastronomy, as they believe it strengthens the stomach and benefits a lot to the
liver. They prepare it by pouring a liter of water into a large pot, adding a
a handful of mint and fresh basil leaves, orange peel, 3 cloves of
spices and sugar to taste. Everything is brought to a boil, then turned off and let sit for 5
minutes. It is served hot and with a lot of sugar.
Almond milk: It is an ideal drink for summer, famous for appearing in the
tales from One Thousand and One Nights, its preparation is very simple, crush ¾ cup
of peeled almonds, in the blender, add sugar to taste and 1 ½ cups of water,
process until achieving an emulsified and homogeneous mixture, then add ½
liter of milk, and a tablespoon of orange blossom water strain through a
small linen, and serve with plenty of crushed ice.
Mint tea: This is a very common drink in the Arab world, and also the
national drink of Morocco, as a symbol of hospitality that should never be
reject it when it is offered to us. Prepare it easily, rinse the kettle with
boiling water to heat it, put Chinese green tea, a handful of leaves of
fresh mint, crushed by hand, add sugar and then boiling water, cover and let it sit
let it rest for 5 minutes, serve it hot.
9. SOME POPULAR RECIPES:

Falafel: meatballs or croquettes made of legumes, are enjoyed with some vegetables.
shortened and a sauce, within the popular pitas. Original dish mainly from
Middle East and Turkey.
Pita bread: as we said, very popular breads around the world, with a dough
pleasant and smooth and allows for many possibilities in terms of snacks.
Vegetarian grape leaf wrap: delicious rice cooked in grape leaves and, among
other things, exquisitely spiced. A typical dish of Egyptian cuisine that enjoys
a great popularity.
Tahini: it is a paste made from sesame seeds, a good substitute for
butter and margarines.
Hummus: it is a simple chickpea pâté to make and a new way to eat it.
rich and healthy legume.
Mutabbal or eggplant cream: it is less popular than the former but it is just as
easy to make like hummus and its range of flavors on the palate will surprise you
gratefully.
 Machina: a delicious dessert made from finely chopped assorted nuts and
with a sweet dough, a very typical dessert in Arabic cuisine.

Tahini, one of the most representative ingredients of this cuisine:

Ingredients

2 large tablespoons of ground sesame seeds

1 clove of crushed garlic with black pepper, ground cumin to taste and a pinch of
ground cayenne pepper Water

2 small tablespoons of vinegar

1 lemon

Preparation

Mix the sesame seeds with garlic, cumin, pepper, lemon, and vinegar. Add a little water.
little by little and move continuously until forming a soft but not liquid mass. Spray with
very little oil and garnish with two parsley leaves

b. Couscous:

Ingredients:

½ kg of prepared couscous (Pour the box of prepared couscous into a dish and then
add

½ cup of water, oil, and a little turmeric. Let it sit.

½ hour for it to absorb the liquids. Stir well, strain it, and cook.
steam over the soup for half an hour. The couscous is poured into the dish and repeated.
for the second time the whole process. The strainer is removed from the pot, the couscous is poured into the
source and it is stirred with a fork to prevent lumps from forming

200 grams of dried chickpeas

1 chicken cut into 8

4 carrots

2 onions

½ kilo of butternut squash or pumpkin, some cauliflower or white cabbage florets.

potato scoop level with salt

½ teaspoon of turmeric
Preparation

Soak the chickpeas overnight in lightly salted water. Drain them and
cook them in water with ½ teaspoon of salt for one hour. In a large pot, fry
Sauté the onion slightly and add all the vegetables (except the pumpkin) and the chicken. It is
add 2 liters of water and bring to a boil, add the seasonings and continue cooking at
Cook over low heat for an hour, steam the couscous over this soup. Add the
cooked chickpeas and the squash in the pot with soup, keep cooking for one more hour.
low heat, remove the vegetables with a slotted spoon and drain them while keeping them
customers, do the same with the chicken. Serve the couscous in a deep dish on which
they place the vegetables and the chicken, and the broth is served in a separate dish

[Link]; chickpea pate.

Ingredients

1 cup of cooked chickpeas.

Juice of a lemon.

1 garlic.

1 tablespoon of tahini (sesame paste).

Water.

Preparation:

The chickpeas are mixed with the other ingredients in a pot and crushed until
achieve a homogeneous mixture.

We add more lemon or more garlic, according to your own taste.

Serve them over something crunchy (cookies, hard vegetables, bread, grissini, etc.).

Many people who cannot tolerate chickpeas do not give themselves the opportunity to
try this very tasty preparation. Try the chickpeas with another flavor.

d. Tabulé, Taboulé or taboulet:

This is a dish with great flavor and very easy to prepare. We can describe it
saying that it is a kind of cold salad with wheat semolina (there are various kinds,
but we highlight Bulgur and Couscous as two of the most used.

Couscous allows you to prepare this recipe more quickly than Bulgur.

Ingredients

1 cup of precooked couscous (sold in health food stores and Arab shops).

2 tablespoons of finely chopped peppermint or fresh mint.

 1 tablespoon of finely chopped parsley or cilantro leaves.

3 tomatoes cut into small cubes.

1 large onion finely chopped.

Juice of 3 lemons.

1 cucumber cut into pieces.

Extra virgin olive oil, to taste.

A pinch of sea salt.

Black olives.

A small teaspoon of cumin.

Preparation:

We start by putting the precooked couscous in a container. Then we pour in

about him a cup of boiling water with salt

We leave it for 10 minutes for the couscous to absorb all the water, and it's ready.

With a fork, we will stir the couscous so that it remains loose.

We add all the ingredients and mix them well.

We will place the olives on top, creating more color.

We put it in the fridge to give it freshness.

The amount of lemon juice that should be used is very relative, it varies according to
the tastes.

The primary goal in this preparation is to ensure that no flavor predominates, to achieve
that the mixture of aromas predominates

10. Utensils:

Here I present to you the filo pastry, it's almost

transparent and round in shape, it can be
find in large supermarkets or in
Moroccan or Pakistani butcher shops, you have to
be careful, because there is a sharp edge that is
with flour and the same is not obtained
results.
 This is the tagine that the Arabs use, it can be cooked.
any type of food made of clay, the food comes out with
more flavor as if they were in the village.

The Arabic teapot where they serve tea,

normally you turn green when they put the t on us, it is all a
art.

Here I show you the famous couscous maker while it cooks.

beef underneath or vegetables on top, it is cooked.
couscous is comfortable and remains looser, and it is made at
vapor

11. MAIN REPRESENTATIVES:

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12. ANNEXES.

13. BIBLIOGRAPHY:
14.
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