Arab cuisine of the Persian Gulf

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Arab cuisine of the Persian Gulf includes cuisines that are shared by the population in the coastal region of Eastern Arabia. Seafood is a very significant part of the diet of the inhabitants of the coast of the Persian Gulf. Fish is very popular, usually eaten with rice. The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz, Najd and other parts of Arabia. Harees is also a very popular dish in the region.

Eastern Arabia historical region encompassing the entire coastal strip of Eastern Arabia

Eastern Arabia was historically known as Bahrain until the 18th century. This region stretched from the south of Basra along the Persian Gulf coast and included the regions of Bahrain, Kuwait, Al-Hasa, Qatif, United Arab Emirates, Qatar, Southern Iraq, and Northern Oman. The entire coastal strip of Eastern Arabia was known as “Bahrain” for ten centuries.

Seafood food from the sea, e.g. fish, shrimp, crab, mussel, seaweed

Seafood is any form of sea life regarded as food by humans. Seafood prominently includes fish and shellfish. Shellfish include various species of molluscs, crustaceans, and echinoderms. Historically, sea mammals such as whales and dolphins have been consumed as food, though that happens to a lesser extent in modern times. Edible sea plants, such as some seaweeds and microalgae, are widely eaten as seafood around the world, especially in Asia. In North America, although not generally in the United Kingdom, the term "seafood" is extended to fresh water organisms eaten by humans, so all edible aquatic life may be referred to as seafood. For the sake of completeness, this article includes all edible aquatic life.

Persian Gulf An arm of the Indian Ocean in western Asia

The Persian Gulf, is a mediterranean sea in Western Asia. The body of water is an extension of the Indian Ocean through the Strait of Hormuz and lies between Iran to the northeast and the Arabian Peninsula to the southwest. The Shatt al-Arab river delta forms the northwest shoreline.

Contents

History

Map of the Persian Gulf and surrounding countries. Persian Gulf map.png
Map of the Persian Gulf and surrounding countries.
Fresh dates Dattes Lagou.JPG
Fresh dates
Yoghurt Joghurt.jpg
Yoghurt

Originally, the Arabs of the Persian Gulf relied heavily on a diet of dates, [1] wheat, barley, rice and meat, [2] with little variety, and with a heavy emphasis on yogurt products, such as "leben" (لبن) (yogurt without butterfat). Globalization and contact with ancient civilizations such as the Romans, Persians, and later on with the Ottomans brought the Arabs in close contact with dishes of several other cultures, as well as introducing several new ingredients in their diet. [1]

Arabs are a population inhabiting the Arab world. They primarily live in the Arab states in Western Asia, North Africa, the Horn of Africa, and western Indian Ocean islands. They also form a significant diaspora, with Arab communities established around the world. Arabs are the world's second largest ethnic group.

Wheat Cereal grain

Wheat is a grass widely cultivated for its seed, a cereal grain which is a worldwide staple food. The many species of wheat together make up the genus Triticum; the most widely grown is common wheat.

Barley Species of plant

Barley, a member of the grass family, is a major cereal grain grown in temperate climates globally. It was one of the first cultivated grains, particularly in Eurasia as early as 10,000 years ago. Barley has been used as animal fodder, as a source of fermentable material for beer and certain distilled beverages, and as a component of various health foods. It is used in soups and stews, and in barley bread of various cultures. Barley grains are commonly made into malt in a traditional and ancient method of preparation.

As with most Asian cultures, the culinary heritage can find its root in either Persian, Indian, or Chinese cuisine. In fact the food structure of Persian-Arabian civilization began with cooking techniques innovated in ancient Persia and carried forward by Persians during the Sassanid Dynasty. [1] [3] With subsequent development and growth of the Ottomans (Turkish empire), Arab culture came in contact with the Ottoman empire; Turkish contributions to the Arabian culture included "kebabs", which were originally part of the cuisine of the early Persians, but were heavily favored by the Turks. [1] [4]

Asia Earths largest and most populous continent, located primarily in the Eastern and Northern Hemispheres

Asia is Earth's largest and most populous continent, located primarily in the Eastern and Northern Hemispheres. It shares the continental landmass of Eurasia with the continent of Europe and the continental landmass of Afro-Eurasia with both Europe and Africa. Asia covers an area of 44,579,000 square kilometres (17,212,000 sq mi), about 30% of Earth's total land area and 8.7% of the Earth's total surface area. The continent, which has long been home to the majority of the human population, was the site of many of the first civilizations. Asia is notable for not only its overall large size and population, but also dense and large settlements, as well as vast barely populated regions. Its 4.5 billion people constitute roughly 60% of the world's population.

Indian cuisine regional cuisines native to India

Indian cuisine consists of a wide variety of regional and traditional cuisines native to the Indian subcontinent. Given the range of diversity in soil type, climate, culture, ethnic groups, and occupations, these cuisines vary substantially from each other and use locally available spices, herbs, vegetables, and fruits. Indian food is also heavily influenced by religion, in particular Hindu, cultural choices and traditions. The cuisine is also influenced by centuries of Islamic rule, particularly the Mughal rule. Samosas and pilafs can be regarded as examples.

Chinese cuisine culinary traditions of China

Chinese cuisine is an important part of Chinese culture, which includes cuisine originating from the diverse regions of China, as well as from Chinese people in other parts of the world. Because of the Chinese diaspora and historical power of the country, Chinese cuisine has influenced many other cuisines in Asia, with modifications made to cater to local palates. Chinese food staples such as rice, soy sauce, noodles, tea, and tofu, and utensils such as chopsticks and the wok, can now be found worldwide.

This multicultural inclusion in part, became possible, after advent of Islam, and with the growth of Arabian influence after invasion of Persia, Balkans, and North Africa, making it possible for merchants of different nations to travel long distances coming into contact and being influenced by or influencing local cuisines they encountered. The exchange of customs and food was bidirectional, with Arabs also exporting their dietary preferences such as dates, figs, and lamb to the areas they traveled to or conquered including the Persian empire and the Turkish population of Balkan. [1] [4] This interchange of goods and ways of life, was significant in forming the current modern Arab diet. Arabs later on transferred these newly gained cuisines on their conquests to Africa, and as far as North Africa, West Africa, and South of Spain. [1] [5] In fact, certain Spanish desserts such as polvorones, tocino de cielo (custard and caramel) and yemas de San Leandro (marzipan based) are heavily influenced by the Moors. [5] Though these influences were not carried out by the original Arabs of the Arabian sub-continent, their west ward expansion into Egypt, and Morocco led to dissemination of Chinese, Indian, Arabian, and Persian cuisines and eventually their vicarious adoption by the North Africans.

Islam is an Abrahamic monotheistic religion teaching that there is only one God, and that Muhammad is the messenger of God. It is the world's second-largest religion with over 1.8 billion followers or 24% of the world's population, most commonly known as Muslims. Muslims make up a majority of the population in 50 countries. Islam teaches that God is merciful, all-powerful, unique and has guided humankind through prophets, revealed scriptures and natural signs. The primary scriptures of Islam are the Quran, viewed by Muslims as the verbatim word of God, and the teachings and normative example of Muhammad.

Common fig species of plant

Ficus carica is an Asian species of flowering plant in the mulberry family, known as the common fig. It is the source of the fruit also called the fig and as such is an important crop in those areas where it is grown commercially. Native to the Middle East and western Asia, it has been sought out and cultivated since ancient times and is now widely grown throughout the world, both for its fruit and as an ornamental plant. The species has become naturalized in scattered locations in Asia and North America.

Lamb and mutton Meat of domestic sheep

Lamb, hogget and mutton are the meat of domestic sheep at different ages.

Ingredients

Arab cuisine of the Persian Gulf today is the result of combination of diverse cuisines, incorporating Persian, Indian, Lebanese and Chinese cooking styles, and many items not originally indigenous to the Persian Gulf region, which were most probably imported on the dhows and the caravans. In addition, the cuisine is heavily dosed with spices, from hot sauces to every variety of pepper, to tea. This cuisine also favors vegetables such as cucumbers, eggplants, and onions, and fruits (primarily citrus). Notably, many of the same spices used in eastern Arabia cuisine are also those emphasized in the Indian cuisine. This is a result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in Arab states of the Persian Gulf.

Lebanon Country in Western Asia

Lebanon, officially known as the Lebanese Republic, is a country in Western Asia. It is bordered by Syria to the north and east and Israel to the south, while Cyprus is west across the Mediterranean Sea. Lebanon's location at the crossroads of the Mediterranean Basin and the Arabian hinterland facilitated its rich history and shaped a cultural identity of religious and ethnic diversity. At just 10,452 km2, it is the smallest recognized sovereign state on the mainland Asian continent.

Dhow type of sailing vessel from the Indian Ocean

Dhow is the generic name of a number of traditional sailing vessels with one or more masts with settee or sometimes lateen sails, used in the Red Sea and Indian Ocean region. Historians are divided as to whether the dhow was invented by Arabs or Indians. Typically sporting long thin hulls, dhows are trading vessels primarily used to carry heavy items, such as fruit, fresh water, or other heavy merchandise, along the coasts of Eastern Arabia, East Africa, Yemen and coastal South Asia. Larger dhows have crews of approximately thirty, smaller ones typically around twelve.

Caravan (travellers) group of people traveling together

A caravan is a group of people traveling together, often on a trade expedition. Caravans were used mainly in desert areas and throughout the Silk Road, where traveling in groups aided in defense against bandits as well as helping to improve economies of scale in trade.

National cuisines

Bahraini cuisine

The cuisine of Bahrain consists of dishes such as Biryani, Harees, Khabeesa, Machboos, Mahyawa, Maglooba, Qouzi and Zalabia. Qahwah is the national beverage.

Emirati cuisine cuisine of the United Arab Emirates

Emirati cuisine is the traditional Arabic cuisine of the United Arab Emirates and shares remarkable similarities with cuisines from neighboring countries, such as Omani cuisine and Saudi Arabian cuisine, a well as many Middle Eastern and Asian cuisines. The modern diet of the United Arab Emirates (UAE) is cosmopolitan, featuring dishes from around the world.

Kuwaiti cuisine

Kuwaiti cuisine is an infusion of Arabian, Persian, Indian, and Mediterranean cuisines. A prominent dish in Kuwaiti cuisine is machboos, a rice-based specialty usually prepared with basmati rice seasoned with spices, and chicken or mutton.

Culture

Essential to any cooking in eastern Arabia is the concept of hospitality. Meals are sometimes family affairs, with much sharing and a great deal of warmth over the dinner table. Formal dinners and celebrations generally entail large quantities of food, and every occasion entails large quantities of coffee.

There are many regional differences in Arab cuisine. For instance mujadara in Syria or Lebanon is different from mujadara in Jordan or Palestine. Some dishes such as mensaf (the national dish of Jordan) are native to certain countries and rarely if ever make an appearance in other countries.

Unlike in most Western cuisines, cinnamon is used in meat dishes as well as in sweets such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region.

Influences

In addition to Arab cuisine, the following cuisines have influenced, or have been influenced by the Arab cuisine of the Persian Gulf, either due to trade (mostly maritime from the far east), or as a result of ancient contact:

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Bengali cuisine

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Latin American cuisine

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Arab cuisine cuisine of the Arabs

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Iraqi cuisine cuisine of the country Iraq

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Afghan cuisine cuisine of Afghanistan

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Mughlai cuisine

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Culture of Eastern Arabia

There is a rich and ancient culture in Eastern Arabia. Eastern Arabia's culture has always been oriented towards the sea. While being Arab at its core, it has been heavily influenced by the cultures of Persia, South Asia and Horn of Africa, because of extensive trade links.

Middle Eastern cuisine regional cuisine

Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. It includes Arab, Iranian/Persian, Israeli/Jewish, Assyrian, Kurdish, Cypriot, and Turkish cuisines. In 2017, Middle Eastern cuisine was claimed by many sources to be one of the most popular and fastest growing ethnic cuisines in the US. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley. Some popular dishes include kebabs, dolma, falafel, baklava, yogurt, doner kebab, shawarma and Mulukhiyah.

References

  1. 1 2 3 4 5 6 Naomichi Ishige - (trans.) Thomas A. Steele (September 3, 2008). "The Dietary Culture of Asia". Asia Society. Archived from the original on 19 November 2010. Retrieved December 25, 2010.
  2. ↑ Advameg, Inc. (2010). "Culture of United Arab Emirates". Archived from the original on 1 January 2011. Retrieved December 25, 2010.
  3. ↑ Ministry of Information, Media Information Department (Kuwait). "Kuwait Cuisine". Archived from the original on October 31, 2010. Retrieved December 20, 2010.
  4. 1 2 Advameg, Inc. "Food in Iran" . Retrieved December 25, 2010.
  5. 1 2 Marbella Guide (August 24, 2009). "Arabic Influences in Spanish Food". Archived from the original on 7 January 2011. Retrieved December 25, 2010.

Further reading

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