Arabic Food: Learning about its cuisine

About Arab Food and its Recipes

Here we'd like to clarify the term, since when we refer to Arab food we're focusing on the countries that are part of the Arab world and where Arabic is the predominant language. These include Saudi Arabia, Algeria, Bahrain, Qatar, Chad, Comoros, Egypt, the United Arab Emirates, Iraq, Jordan, Kuwait, Lebanon, Libya, Morocco, Mauritania, Oman, Syria, Somalia, Sudan, Tunisia, Yemen, Djibouti, and Palestine.

An Arabic table setting expresses a unique form of affection that brings with it much unity and friendship.

Of course, each region has its own distinct characteristics and influences from neighboring countries. For example, Moroccan cuisine features a blend of Berber influences (from a group of peoples living in North Africa), as well as influences from Andalusia, all underpinned by the broader Arab culture.

What are the main ingredients of Arabic food?

The main ingredients in Arabic food are wheat, couscous, lamb, olive oil, dates, honey, and spices. Although some dishes are spicy, Arabic food in general is not very hot. Arabic cuisine is characterized by its use of fresh, natural ingredients. Dishes are often cooked with fresh vegetables and fruits and served with a variety of sauces and condiments. Most dishes are also quite simple to prepare, making them perfect for making at home!

What is the difference between Arabic food and other Middle Eastern cuisines?

Although there are many similarities between Arabic food and other Middle Eastern cuisines, there are some clear differences. For example, Turkish cuisine tends to be spicier than Arabic cuisine, while Lebanese cuisine features more seafood dishes. Ultimately, Arabic cuisine results in many regional variations; for example, the countries of the Persian Gulf have very different dishes from those of Morocco or Egypt.

Typical Arab food: Today we eat in the best Arab style

Let's get straight to the key and important part of all this: what are the best aspects to incorporate from Arab culinary culture, and the dish we propose today comes with every intention of demonstrating this potential.

Today's menu features Mandi-style chicken, a popular Sunday family dish also typical of Arab celebrations, weddings, and banquets. It originated in a city in Yemen called Hadhramaut. A little geography background reveals that Yemen was for a long time the main transit route for the spice trade. Many of the most renowned spices came from there, and it was from there that delicacies like this dish spread to the Arabian Gulf countries and the rest of the Arab world.

My 4 favorite Arabic dishes!

Falafel: Falafel is one of the most popular dishes in Arabic cuisine. It consists of fried chickpea balls or fritters, often served in pita bread with hummus, tahini, and/or yogurt sauce.

Hummus: Hummus is a paste made from cooked chickpeas, tahini, olive oil, lemon, and spices. It is served as an appetizer or starter, accompanied by pita bread or raw vegetables.

Kofta: Kofta is a minced meat dish, usually lamb or beef, cooked in the form of patties or kebabs. It is served with rice, salads, and/or yogurt.

Tabbouleh: Tabbouleh is a traditional salad made with bulgur wheat, tomatoes, parsley, onion, and lemon. It is often served as an appetizer or starter, but can also be eaten as a main course.

Typical sweets: There are many typical sweets from Arabic cuisine, many of which are very popular worldwide. The best known in Spain are Jijona nougat (almond nougat), Alicante nougat (orange nougat), and polvorones (cookies made with flour, sugar, and cinnamon), all of which have Arabic origins.

All the interesting things behind this traditional Arab food

Traditionally, chicken mandi has several fascinating characteristics, like many other Arabic dishes. One of these is that it's typically cooked in an underground oven called a "tabbun." As you can imagine, a key feature of this technique is the smoky aroma and flavor imparted by the hot coals. Historically, this oven was also used for preparing doughs and even baking bread or tortillas. A true work of art.

For us mortals who haven't been blessed with a tabun in our lives, or with a pizza oven (which works as a substitute)? there are still some ways to mimic that smoky aroma that is so fundamental to this dish.

Mandi is traditionally made with lamb or chicken, cooked in a specific way (in an underground oven) for a considerable amount of time. It is usually served with five-star rice seasoned with a selection of spices that give it its distinctive flavor.

The importance of Arab food in culture

Eating together is a way to socialize and strengthen bonds between people. For this reason, Arabic food is often served on large platters so everyone can try different dishes. People also take the time to enjoy the food and conversation, making Arabic meals very relaxed and enjoyable.

We didn't have enough space to cover all the other things Arab culture has to offer, so we could consider a second part. What do you think? I'm all ears.

Ingredients for 2 servings

100 gr of rice.

4 chicken thighs.

1 chopped garlic clove.

2 medium red onions.

1 chopped tomato.

100g of tomato paste.

2 tablespoons of butter.

Ground black pepper.

Nutmeg.

Cardamom.

Chicken soup.

2 cinnamon sticks.

Ground cloves.

Whole clove.

Saffron.

Liquid smoke.

Toasted cashew nuts.

Shall.

Water.

How to make Mandi-style chicken

Wash the rice and let it soak for an hour, then remove the water and rinse.

On the other hand, clean the chicken and season it with a pinch of saffron, turmeric, ground cloves, coriander, and ground black pepper. Finish with a drizzle of oil and coat the chicken completely with this mixture, mixing well to ensure it is fully covered. Let the chicken marinate for as long as possible, then place it in a preheated oven at 220°C (425°F) and cook for 10 minutes. After that time, lower the temperature and continue cooking for another hour, or until cooked through.

Meanwhile, place plenty of oil in the bottom of a pot over medium heat. Add the chopped onions, minced garlic, chopped cilantro, tomato, and tomato paste. Season with a pinch of nutmeg, cardamom, chicken bouillon powder, ground black pepper, 1 tablespoon of liquid smoke, and salt. Mix all the ingredients and cook for 10 minutes. Then set the sauce aside for later.

After that time, add chicken broth or hot water and 2 tablespoons of diluted cornstarch, put on the lid and cook for 10 more minutes over medium heat.

In another pot, heat a little oil with 1 tbsp of butter and season with cinnamon and a few cloves. Add half a chopped onion along with a pinch of turmeric, chicken bouillon powder, a little salt, and finally the rice. Mix everything very well and cover the rice with water. Cover and cook for 10 minutes.

Uncover the pot and add a pinch of saffron, a few drops of liquid smoke, a pinch of cardamom on top and put the lid back on, leaving it on low heat to cook for another 10 minutes.

With everything ready, proceed to prepare the dish, making sure the rice is well mixed and arrange it on a plate with the chicken pieces on one side, top with the sauce and decorate with nuts and chopped cilantro.