Eastern Arabian cuisine: Difference between revisions
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'''Arab cuisine of the Persian Gulf''' includes cuisines that are shared by the population in the [[Eastern Arabia|coastal region of Eastern Arabia]]. '''[[Seafood]]''' is a very significant part of the diet of the inhabitants of the coast of the [[Persian Gulf]]. [[Fish (food)|Fish]] is very popular, usually eaten with rice. The cuisine of eastern Arabia is different from the cuisine of the Arabs of [[Hejaz]], [[Najd]] and other parts of Arabia. [[Harees]] is also a very popular dish in the region. |
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==History== |
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[[Image:Persian Gulf map.png|thumb|left|250px|Map of the [[Persian Gulf]] and surrounding countries.]] |
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[[Image:Dattes Lagou.JPG|right|thumb|Fresh [[Phoenix dactylifera|date]]s]] |
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[[File:Joghurt.jpg|thumb|Yoghurt]] |
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Originally, the [[Arabs]] of the Persian Gulf relied heavily on a diet of [[Date Palm|dates]],<ref name=asia>{{cite web|title=The Dietary Culture of Asia|author=Naomichi Ishige - (trans.) Thomas A. Steele|publisher=Asia Society|date=September 3, 2008|accessdate=December 25, 2010|url=http://asiasociety.org/style-living/food-recipes/food/noodles-rice/dietary-culture-asia| archiveurl= https://web.archive.org/web/20101119141421/http://asiasociety.org/style-living/food-recipes/food/noodles-rice/dietary-culture-asia| archivedate= 19 November 2010 <!--DASHBot-->| deadurl= no}}</ref> [[wheat]], [[barley]], [[rice]] and [[meat]],<ref>{{cite web|title=Culture of United Arab Emirates|author=Advameg, Inc.|year=2010|accessdate=December 25, 2010|url=http://www.everyculture.com/To-Z/United-Arab-Emirates.html| archiveurl= https://web.archive.org/web/20110101012656/http://www.everyculture.com/To-Z/United-Arab-Emirates.html| archivedate= 1 January 2011 <!--DASHBot-->| deadurl= no}}</ref> with little variety, and with a heavy emphasis on [[yogurt]] products, such as "leben" (لبن) ([[yogurt]] without butterfat). Globalization and contact with ancient civilizations such as the [[Roman empire|Romans]], [[Persian empire|Persians]], and later on with the [[Ottoman empire|Ottomans]] brought the Arabs in close contact with dishes of several other cultures, as well as introducing several new ingredients in their diet.<ref name=asia /> |
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As with most [[Asia]]n cultures, the culinary heritage can find its root in either [[Persian cuisine|Persian]], [[Indian cuisine|Indian]], or [[Chinese cuisine|Chinese]] cuisine. In fact the food structure of Persian-Arabian civilization began with cooking techniques innovated in ancient Persia and carried forward by Persians during the [[Sassanid Dynasty]].<ref name=asia /><ref>{{cite web|title=Kuwait Cuisine|author=Ministry of Information, Media Information Department (Kuwait)|accessdate=December 20, 2010|url=http://www.kuwait-info.com/a_culture/culture_cuisine.asp}}</ref> With subsequent development and growth of the Ottomans ([[Turkish empire]]), Arab culture came in contact with the Ottoman empire; Turkish contributions to the Arabian culture included "kebabs", which were originally part of the cuisine of the early Persians, but were heavily favored by the Turks.<ref name=asia /><ref name=avd>{{cite web|title=Food in Iran|author=Advameg, Inc.|accessdate=December 25, 2010|url=http://www.foodbycountry.com/Germany-to-Japan/Iran.html}}</ref> |
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This multicultural inclusion in part, became possible, after advent of [[Islam]], and with the growth of Arabian influence after invasion of Persia, Balkans, and North Africa, making it possible for merchants of different nations to travel long distances coming into contact and being influenced by or influencing local cuisines they encountered. The exchange of customs and food was bidirectional, with Arabs also exporting their dietary preferences such as [[date (fruit)|date]]s, [[Common fig|fig]]s, and [[lamb and mutton|lamb]] to the areas they traveled to or conquered including the Persian empire and the Turkish population of Balkan.<ref name=asia /><ref name=avd /> This interchange of goods and ways of life, was significant in forming the current modern Arab diet. Interestingly, Arabs later on transferred these newly gained cuisines on their conquests to Africa, and as far as North Africa, West Africa, and South of [[Spain]].<ref name=asia /><ref name=spain>{{cite web|title=Arabic Influences in Spanish Food|author=Marbella Guide|date=August 24, 2009|accessdate=December 25, 2010|url=http://www.marbella-guide.com/arabic-influence-in-spanish-food/| archiveurl= https://web.archive.org/web/20110107025251/http://www.marbella-guide.com/arabic-influence-in-spanish-food/| archivedate= 7 January 2011 <!--DASHBot-->| deadurl= no}}</ref> In fact, certain Spanish [[dessert]]s such as polvorones, tocino de cielo (custard and caramel) and yemas de San Leandro (marzipan based) are heavily influenced by the Moors.<ref name=spain /> Though these influences were not carried out by the original Arabs of the Arabian sub-continent, their west ward expansion into [[Egypt]], and [[Morocco]] led to dissemination of Chinese, Indian, Arabian, and Persian cuisines and eventually their vicarious adoption by the North Africans. |
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==Ingredients== |
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Arab cuisine of the [[Persian Gulf]] today is the result of combination of diverse cuisines, incorporating [[Persian cuisine|Persian]], [[India]]n, [[Lebanon|Lebanese]] and Chinese cooking styles, and many items not originally indigenous to the [[Persian Gulf]] region, which were most probably imported on the [[dhow]]s and the [[Caravan (travellers)|caravan]]s. In addition, the cuisine is heavily dosed with spices, from hot [[sauce]]s to every variety of [[Capsicum|pepper]], to tea. This cuisine also favors [[vegetables]] such as [[cucumbers]], [[eggplants]], and [[onions]], and [[fruits]] (primarily [[citrus]]). Notably, many of the same spices used in eastern Arabia cuisine are also those emphasized in the Indian cuisine. This is a result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in Arab states of the [[Persian Gulf]]. |
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==National cuisines== |
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*[[Bahraini cuisine]] |
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*[[Emirati cuisine]] |
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*[[Kuwaiti cuisine]] |
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*[[Omani cuisine]] |
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*[[Qatari cuisine]] |
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*[[Saudi Arabian cuisine]] |
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==Culture== |
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Essential to any cooking in eastern Arabia is the concept of [[hospitality]]. Meals are sometimes family affairs, with much sharing and a great deal of warmth over the dinner table. Formal dinners and celebrations generally entail large quantities of food, and every occasion entails large quantities of [[coffee]]. |
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There are many regional differences in Arab cuisine. For instance mujadara in Syria or Lebanon is different from mujadara in Jordan or Palestine. Some dishes such as [[Mansaf|mensaf]] (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries. |
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Unlike in most Western cuisines, cinnamon is used in meat dishes as well as in sweets such as Baklava. Other desserts include variations of [[rice pudding]] and fried dough. Ground nut mixtures are common fillings for such treats. [[Saffron]] is used in everything, from sweets, to [[rice]], to beverages. [[Fruit juice]]s are quite popular in this often arid region. |
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==Influences== |
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In addition to [[Arab cuisine]], the following cuisines have influenced, or have been influenced by the Arab cuisine of the Persian Gulf, either due to trade (mostly maritime from the far east), or as a result of ancient contact: |
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* |
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*[[Indian cuisine]] |
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*[[Chinese cuisine]] |
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*[[Bengali cuisine]] |
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*[[Pakistani cuisine]] (including [[Balochi cuisine]]) |
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* |
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*[[African cuisine]] |
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== References == |
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{{reflist|2}} |
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==Further reading== |
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* Al-Hamad, Sarah, Cardamom and Lime: Tastes of the Arabian Gulf, 2015 [https://books.google.co.uk/books?id=XGIEPJns18kC&lpg=PP1&pg=PP1#v=onepage&q&f=false], Fox Chapel Publishing, ISBN 978-1-5048-0024-2 |
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==External links== |
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{{Commons category-inline|Arabic cuisine}} |
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{{portalbar|Food|Middle East}} |
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{{cuisine}} |
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{{Navboxes |
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|list = |
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{{Asia topic |title=[[Asian cuisine]] |prefix=Cuisine of}} |
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{{Middle East topic |title=[[Middle Eastern cuisine]] |prefix=Cuisine of}} |
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}} |
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[[Category:Arab cuisine]] |
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[[Category:Middle Eastern cuisine]] |
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[[Category:Arab culture]] |
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[[Category:Persian Gulf]] |
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Revision as of 00:44, 14 November 2016
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