Arabic Cuisines

Arab cuisine (Arabic: المطبخ العربي) is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula. These cuisines are centuries old and reflect the culture of trading in Baharat (spices), herbs, and foods. Grains are the basis of the Middle Eastern diet, where wheat and rice are considered staple foods. Barley & maize is used in the region. Bread is a universal food eaten by all classes at nearly every meal. Many types of rice are produced and consumed in the region. Plain rice is served under grilled meats or in meat and vegetable stews. More complex rice dishes have layers of meat, vegetables, sauces, nuts, or dried fruits. Meat and vegetable stews are served with rice, bulgur, or bread. Kibbeh is a pie (or dumpling) made with meat and cereal.