Arabic cuisine based on the use of poultry, beef, lamb, goat meat, a variety of vegetables, legumes and fruits, and necessarily, rice. Given the fact that the Arabs are mostly Muslim, the use of pork in cooking is strictly forbidden by religion. Arabic cuisine is impossible without the use of a huge variety of spices (onion, garlic, cinnamon, pepper, herbs and roots, and olives). In preparation of Arabian foods almost always used olive oil. But meat dishes made of heat treatment at all without the use of oil, the temperature of the pan should be at least 300 C. This dish has a very delicate flavor and very rich in meat juice. In Arab cuisine very popular meat dish is a dish of lamb, which is stuffed with a variety of spices, almonds and raisins. Among the first courses in the Arabic cuisine is dominated by meat soups and noodles with peas, green beans, peas, and potatoes or beans and rice. Of the main dishes in Arabic cuisine are popular pilaf, grilled meat and chicken stewed in tomato sauce. Of side dishes side dishes can be identified particularly in the Arab favorite kitchen mess, mess burgul, which is made from wheat or corn. In Saudi Arabia, a porridge sprinkled with sour milk. If burgul prepare for the big feast, it sure is filled with fat, or small pieces of meat, and the porridge should be spread in the form of a beautiful flat pyramid. Arabs also like porridge made from flour, which can be mixed with olive oil and cayenne pepper.
Of fruit used in Arab cuisine, especially popular dates.
Among drinks in Arabic cuisine is traditional coffee brewed in copper or brass vessels, resembling a kettle. Serves coffee, no sugar, but with the addition of cloves or cardamom. Also in Arabic cuisine very popular Gishrei drink made from coffee husks. The taste of this drink tastes like coffee mixed with tea. This drink is brewed in a small clay jug and serve in cups, always with sugar.
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