Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisinesspanning the Arab

world, from the Maghreb to the Fertile Crescent and the Arabian Peninsula.[1] The cuisines are often
centuries old and reflect the culture of great trading in spices, herbs, and foods. The three main
regions, also known as the Maghreb, the Fertile Crescent, and the Arabian Peninsula, have many
similarities, but also many unique traditions. These cuisines have been influenced by the climate,
cultivating possibilities, as well as trading possibilities.

The Arab cuisine uses specific and sometimes unique foods and spices. Some of those foods
are:

 Meat: lamb and chicken are the most used, with beef, goat. Other poultry is used in some regions,
and fish is used in coastal areas including the Mediterranean sea, Atlantic Ocean or the Red
sea. Pork is completely prohibited for Muslim Arabs, being both a cultural and
religious taboo (Haram) and prohibited under Islamic law; many Christian Arabs also do not eat
pork.[2]
 Dairy products: dairy products are widely used, especially yogurt, Buttermilk and white
cheese. Butter and cream are also used extensively.
 Herbs and spices: The amounts and types used generally varies from region to region. Some of
the included herbs and spices are sesame, saffron, Black
pepper, Allspice, turmeric, garlic, cumin, cinnamon, Parsley, Coriander and sumac. Spice
mixtures include baharat, Ras el hanout, Za'atar, Harissa.
 Beverages: hot beverages are served more than cold, coffee being at the top of the list in the
Middle-eastern countries and tea at top of the Maghreb countries. In Jordan, Palestine, Egypt,
some parts of Syria, Morocco, and Algeria, tea is much more important as a beverage. Other
Arabic drinks include Andalucian Horchata and Maghrebi avocado smoothie.
 Grains: rice is the staple and is used for most dishes; wheat is the main source
for bread. Bulgurand semolina are also used extensively.
 Legumes: lentils are widely used in all colours, as well as fava beans, chickpeas (garbanzo
beans), scarlet runner beans, green peas, lupini beans, white beans, and brown beans.
 vegetables: Arab cuisine favors vegetables such as
carrots, eggplant (aubergine), zucchini (courgette), artichokes, okra, onions, and Olives. Potatoes
are also eaten as vegetables in Arab culture.
 Fruits: Arab cuisine favors fruits such as Pomegranate, Dates, Figs, oranges, citruses,
watermelons, Cantaloupe, Honeydew melon, grapes, peaches, and nectarines.
 Nuts: Almonds, peanuts, pine nuts, pistachios, and walnuts are often included in dishes or eaten
as snacks.
 Greens: Parsley, Coriander and mint are popular as seasonings in many dishes,
while spinach and mulukhiyah (leaves from the plant of the Corchorusgenus) are used in cooked
dishes.
 Dressings and sauces: The most popular dressings include various combinations of olive
oil, lemon juice, parsley, or garlic, as well as tahini (sesame paste). Labaneh (strained yogurt) is
often seasoned with mint, onion, or garlic, and served as a sauce with various dishes.