The umbrella term of Arabian cuisine covers the delectable and diverse fare from the entire Middle East region to the African influenced Morocco to Saudi in the Gulf. The luxurious food reflects the generosity of the Arabs, who like to share their delicacies with their extended family and friends.
A common feature of the cuisine is the abundant use of meats, especially lamb. Chicken and fish are also widely used. Fresh vegetables and herbs are used in all forms such as stews, salads, pickles and sauces. Oregano, mint, marjoram and coriander infuse their flavour to many of the dishes especially the tagines, soups and stews.
Spices such as turmeric, cumin, coriander and saffron are also used in almost all regions and a special spice mixture called sumac and zaatar imparts a typical flavour to the dishes of the Syria and Jordan regions.
The elaborate meals of Greece, Turkey, Lebanon and Syria start with Mezze-appetizer platter that typically consists of salads, dolmas stuffed grape leaves, falafel chickpea fritters, meat balls and fried meats. Lavish and flat breads such as pita accompany every course with condiments such as hummus (chickpea puree) and harrissa (spicy chilli sauce). Grilled meats with accompaniments are served for main course. Sweet pastries such as Baklava, basbousa (semolina cake) and mahalabia (a milk and rice custard) are served after the meal.
