Eastern Arabian cuisine: Difference between revisions
Just because the version is old, does not mean that it is set in stone. What is written is outright incorrect and I have provided a source that disprove this theory. Reading that introduction, despite Eastern Arabia being home to one of the oldest civilizations (Dilmun etc.) in the world and having a long agricultural tradition, that cuisine did not exist prior to Islam. It seems that certain editors want to create a false history. |
m Reverted good faith edits by MisterSalvador (talk): rv removal of referenced content and replacement with non-referenced content. (HG) (3.4.4) |
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[[Image:Dattes Lagou.JPG|right|thumb|Fresh [[Phoenix dactylifera|date]]s]] |
[[Image:Dattes Lagou.JPG|right|thumb|Fresh [[Phoenix dactylifera|date]]s]] |
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[[File:Joghurt.jpg|thumb|Yoghurt]] |
[[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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Around 10,000 years ago, agriculture blossomed near the Persian Gulf. |
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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 a heavy emphasis on [[yogurt]] products, such as "leben" (لبن) ([[yogurt]] without butterfat). |
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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 |deadurl=yes |archiveurl=https://web.archive.org/web/20101031065527/http://www.kuwait-info.com/a_culture/culture_cuisine.asp |archivedate=October 31, 2010 }}</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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There is a strong historical emphasis on the following items in Arabian cuisine; |
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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. 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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1. Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is completely prohibited—for Muslim Arabs, it is both a cultural taboo as well as being prohibited under Islamic law; many Christian Arabs also avoid pork as they have never acquired a taste for it. |
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2. Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter and cream are also used extensively. |
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3. Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat. |
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4. Beverages: hot beverages are used more than cold, [[Arabic coffee]] being on the top of the list, mostly in the Gulf countries, although [[Arabic tea]] is also served in many Arab countries. In Egypt and Jordan tea is the more important hot beverage than coffee for instance. |
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5. Grains: rice is the staple and is used for most dishes; wheat is the main source for bread, as well as bulgur and semolina, which are also used extensively. |
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6. Legumes: lentils are widely used as well as fava beans and chick peas (garbanzo beans). |
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7. Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, aubergine (eggplant), courgette (zucchini), okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate. |
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8. Nuts: almonds, pine nuts, pistachios, and walnuts are often included. |
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9. Greens: parsley, coriander and mint are popular as seasonings in many dishes, while spinach and Corchorus (called "molokhia" in Arabic) are used in cooked dishes. |
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10. Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Labaneh, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes. |
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Notably, many of the same spices used in Arabian cuisine are also those emphasized in Indian cuisine. This is a result of ancient 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 the Arab Gulf states.<ref>{{cite web|title= Arab Cuisines, Arab Foods and Arab Recipes |
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Arab Cuisine History|author=Islandtrips|year=2018|accessdate=December 6, 2018|url=http://www.islandtrips.org/arabcuisine/arabcuisine-history.php|</ref> |
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==Ingredients== |
==Ingredients== |
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Revision as of 21:44, 8 December 2018
Arab cuisine of the Persian Gulf includes cuisines that are shared by the population in the 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 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.
History
Originally, the Arabs of the Persian Gulf relied heavily on a diet of dates,[1] wheat, barley, rice and meat,[2] 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 Romans, Persians, and later on with the Ottomans brought the Arabs in close contact with dishes of several other cultures, as well as introducing several new ingredients in their diet.[1]
As with most Asian cultures, the culinary heritage can find its root in either Persian, Indian, or 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.[1][3] 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.[1][4]
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 dates, figs, and lamb to the areas they traveled to or conquered including the Persian empire and the Turkish population of Balkan.[1][4] This interchange of goods and ways of life, was significant in forming the current modern Arab diet. 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.[1][5] In fact, certain Spanish desserts such as polvorones, tocino de cielo (custard and caramel) and yemas de San Leandro (marzipan based) are heavily influenced by the Moors.[5] 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.
Ingredients
Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Persian, Indian, Lebanese and Chinese cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the caravans. In addition, the cuisine is heavily dosed with spices, from hot sauces to every variety of 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.
National cuisines
Culture
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.
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 mensaf (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries.
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 juices are quite popular in this often arid region.
Influences
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:
References
- ^ a b c d e f Naomichi Ishige - (trans.) Thomas A. Steele (September 3, 2008). "The Dietary Culture of Asia". Asia Society. Archived from the original on 19 November 2010. Retrieved December 25, 2010.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ Advameg, Inc. (2010). "Culture of United Arab Emirates". Archived from the original on 1 January 2011. Retrieved December 25, 2010.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ Ministry of Information, Media Information Department (Kuwait). "Kuwait Cuisine". Archived from the original on October 31, 2010. Retrieved December 20, 2010.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help) - ^ a b Advameg, Inc. "Food in Iran". Retrieved December 25, 2010.
- ^ a b Marbella Guide (August 24, 2009). "Arabic Influences in Spanish Food". Archived from the original on 7 January 2011. Retrieved December 25, 2010.
{{cite web}}: Unknown parameter|deadurl=ignored (|url-status=suggested) (help)
Further reading
- Al-Hamad, Sarah, Cardamom and Lime: Tastes of the Arabian Gulf, 2015 [1], Fox Chapel Publishing, ISBN 978-1-5048-0024-2
External links
