2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
Arabic cuisine has become popular all over the world thanks to the skillful combination of aromas and flavors that make it unique.
It is considered one of the most ancient and is proud of the culinary traditions preserved over time, which continue to impress many master chefs today.
Traditional dishes such as falafel, doner kebabs, shish kebabs and all kinds of appetizers are now available all over the world, but there is nothing better if you consume them in their natural environment, namely in one of the countries of the Arab world.
The reason for this lies in the fact that not only the products for the preparation of Arabic specialties are important, but also their appliances, some of which are nowhere else to be found.
For example, there are widespread dishes such as keskes (couscous or a special vessel for preparing Moroccan couscous specialties), mehraz (bronze mortar for crushing spices or nuts), makla (deep frying pan) and others.
Perhaps the most interesting device, however, is the so-called. tajin, which is a clay vessel with a conical lid, designed for longer stewing of dishes.
It prepares many Arabic specialties that bear the same name as the dish in which they are prepared. Here is a traditional recipe for tajine:
Tajine with chicken, honey and pears
Ingredients: 1 tsp fresh ginger juice, 2 finely chopped onions, 6 tbsp sunflower oil, 1 whole chicken, 2 cinnamon sticks, 6 coriander stalks, 5 pears, 2 tbsp. butter, 4 tablespoons honey, 2 tablespoons orange water, salt and pepper to taste.
Preparation: Heat the tajine and fry the onion and the chicken cut into 8 parts in the oil. Add cinnamon, salt and white pepper to taste, ginger and coriander stalks.
Pour 1 tsp water. The dish is left to simmer for about 40 minutes. Separately, the pears are cut and caramelized in butter and honey over low heat.
Orange water is added to them. The pears prepared in this way are placed in a bowl, mixed with the other products and after the coriander stalks are removed, the dish is ready to serve.
See also irresistible recipes for dishes prepared in tajine: Kofta Tajine, Lamb with chickpeas in tajine, Tajine with beef, Chicken with green olives in tajine.
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When we talk about Arabic cuisine , it should be borne in mind that it is necessary to distinguish itself from Muslim countries such as Turkey, Afghanistan, Pakistan, Iran, etc., because their cuisine obeys other rules and has preserved its own traditions.
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There is hardly anything more characteristic of Arabic cuisine than the skillful combination of different spices. Whether fresh or dried, they give the unique taste and aroma of all Arabic dishes. There are no strict rules for mixing them, and even pre-prepared mixtures containing more than 20 types of spices and aromatic herbs have been required.
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Arabic cuisine, preferred by many because of the richness of aromas and flavors it possesses, is famous as one of the most ancient. Although it covers vast areas and covers different countries and localities, it also has a number of common features in terms of food preparation and products used.
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Arabic cuisine uses mainly beef, lamb, goat, poultry, legumes, rice, vegetables, canned and fresh fruits. Pork is taboo in Arabic cuisine, but wonderful dishes are prepared from fish, eggs, lactic acid products. Spices are widely used, and in large quantities.
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Arabic cuisine, best known for its specialties such as hummus, lamb shish kebab, kafta, falafel, tabouleh and many other traditional dishes, is also proud of its pastries. Especially popular are the various types of cookies stuffed with nuts or dried fruits, which are consumed with pleasure as soon as the fast during Ramadan ends and the festivities begin.
