Arab cuisine

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Arab cuisine refers to the regional culinary traditions of the Arab world, spanning the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries old and reflect Arab trade in ingredients, spices, herbs, and commodities. The regions share many similarities, but also have unique traditions. Climate, cultivation, and commerce have influenced them. Across the region, staple ingredients include wheat and rice, lamb and chicken, yoghurt and other dairy products, and a wide range of legumes and vegetables, seasoned with herbs and spices such as cumin, cinnamon, saffron, and sumac. Coffee and tea, often flavored with cardamom, are popular beverages along with arak in some places. Hospitality and generosity towards guests are central to Arab food culture, typically shared through large shared meals, with regional customs dictating how guests are welcomed and received. During Ramadan, people break their daily fast each evening with iftar, traditionally with dates. Regional cuisine...

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