Meat: Beef, goat, lamb and poultry are ubiquitous.Ingredients A plate of various Middle Eastern foods, including hummus dip, falafel balls, tabbouleh salad, kibbeh, grape leaves and meat If you wish to try cuisine from the Gulf, your best bet is to befriend a local and get invited home for a meal. Many dishes include a spice mixture related to Indian masalas, and spices also commonly used in India, including cumin and fenugreek, feature in Yemeni cuisine.Īs being a chef is traditionally considered to be a low-class job in the Gulf, and the oil-rich Gulf states provide their citizens with a comprehensive welfare state, cuisine from the Gulf is very hard to find in restaurants even in their respective countries. Yemeni cuisine also has much in common with the cuisines of the Indian Subcontinent as well as the Levant, reflecting its long history of maritime trade. Iranian food, with its common use in savory dishes of pomegranate molasses, cherries, plums, almond paste and various distinctive herbs and spices, has some commonalities with Levantine food but is in many ways quite a distinct cuisine, and it's also different though somewhat related to the cuisines of the Indian Subcontinent. North African cuisine, Greek cuisine, Balkan cuisines and Central Asian cuisines are similar, influenced by a common Turkish heritage from long-term Ottoman rule on the one hand (Balkans, Middle East, North Africa) and Turkic culture on the other (much of Central Asia). They have been formed by the Mediterranean climate, commercial routes to Europe, Asia and Africa, and the Abrahamic religions of Judaism, Islam and Christianity. While the Middle East is vast and diverse, similar culinary traditions can be found across the region.
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