The arab

Speaking of Arab cuisine, it should be borne in mind that it unites the traditions of not one country, but several - Syria, Iraq, Saudi Arabia, Egypt, Lebanon and Libya. In this regard, there are quite a lot of common features both in the methods of preparation and in the assortment of products that are used to make individual dishes. That is why we are talking about a single national cuisine of the Arabs.

In dishes of Arab cuisine, the first place rightfully belongs to beef, goat meat, veal, poultry meat, legumes, rice, vegetables, as well as canned and fresh fruits. Despite the fact that Muslims do not use pork, they gladly cook a variety of meals from fish, fermented milk products (especially cheese) and eggs.

Olive oil and all kinds of spices are very popular: garlic, onions, olives, cinnamon, red and black peppers - all of which are necessarily included in most recipes for Arab cuisine.

Interestingly, the cuisine of Arab countries is characterized by heat treatment of meat dishes with the addition of a minimum amount of vegetable oil: for this, the pan is hot up to 300 degrees, a little fat is added and meat is fried. Thus, the protein instantly folds, forming a mouth-watering crust that prevents meat juice from leaking out. In this case, the finished dish is characterized by special juiciness and extraordinary tenderness.

One of the most popular meat dishes of Arab cuisine is undoubtedly considered to be baked young lamb, which is filled with rice, raisins, almonds and various spices. In some countries, traditional meat dishes include Kubba (boiled or fried balls of meat or fish), lamb on a spit, and stew with Yahni vegetables. Among dairy products, the most common is varenets - "Lyaban hamid, " which makes cheese, cottage cheese and a cool drink called "Huneina. "

The favorite national dishes of residents of southeastern countries (Iraq and Turkey) are lamb pilaf with the addition of figs, raisins and almonds. In addition, wheat tortillas on sour milk "Iash" are also popular, and candied fruits and halva are common from sweets.

Undoubtedly, for those people who are not indifferent to the recipes of Arab cuisine, the traditional drink of these hot countries - coffee - plays a special role. The process of its preparation and consumption is a complex ritual, usually associated with the reception of important guests. First, the coffee beans are fried, after which they are thoroughly manually crushed in a special mortar, and with a prerequisite - observing a certain rhythm.

You need to brew coffee exclusively in brass or copper vessels that resemble our kettles. The finished fragrant drink is usually served to guests in the order of seniority in small cups. During the feast, coffee is offered three times, after which, according to tradition, you need to thank the owner and refuse. Interestingly, it is customary to enjoy this drink without sugar, and with the addition of spices and spices - cardamom, cloves, nutmeg and saffron.