Moroccan cuisine is the cuisine of Morocco, fueled by interactions and exchanges with many cultures and nations over the centuries. Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.
The United Arab Emirates (UAE), or simply the Emirates, is a country in West Asia, in the Middle East, at the eastern end of the Arabian Peninsula. It is a federal elective monarchy made up of seven emirates, with Abu Dhabi serving as its capital. It shares land borders with Oman to the east and northeast, and with Saudi Arabia to the southwest; as well as maritime borders in the Persian Gulf with Qatar and Iran, and with Oman in the Gulf of Oman. As of 2024, the UAE has an estimated population of over 10 million, of which 11% are Emiratis; Dubai is its most populous city and is an international hub. Islam is the official religion and Arabic is the official language, while English is the most spoken language and the language of business.
Pakistani cuisine can be characterized as a blend of regional cooking styles and flavours from across South, Central and West Asia. Pakistani cuisine is influenced by Iranic, Indic & Arab cuisine. The cuisine of Pakistan also maintains certain Mughal influences within its recipes and cooking techniques. Pakistan's ethnic and cultural diversity, diverse climates, geographical environments, and availability of different produce lead to diverse regional cuisines.
Harees, boko boko, or harisa is a dish of boiled, cracked, or coarsely-ground cracked wheat or bulgur, mixed with meat and seasoned. Its consistency varies between a porridge and a gruel. Harees is a popular dish known throughout Armenia where it is served on Easter day, and the Arab world, where it is commonly eaten in Arab states of the Persian Gulf in the month of Ramadan, and in Iraq, Lebanon and Bahrain during Ashura by Shia Muslims.
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb and the Mashriq. These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
Ful medames, or simply fūl, is a stew of cooked fava beans served with olive oil, cumin, and optionally with chopped parsley, garlic, onion, lemon juice, chili pepper and other vegetables, herbs, and spices. Ful medames is traditionally made in and served out of a large metal jug. It is notably a staple food in Egypt and is considered a national dish, especially in the northern cities of Cairo and Gizah. Fava beans can also sometimes be found in other cuisines in the Middle East, and Africa, though cooked differently.
Yemeni cuisine is distinct from the wider Middle Eastern cuisines with regional variation. Although some foreign influences are evident in some regions of the country, the Yemeni kitchen is based on similar foundations across the country.
Kabsa or makbūs/machbūs is an Arabian mixed rice dish that originates from Saudi Arabia or Yemen. It is commonly regarded as a national dish in all the countries of the Gulf Cooperation Council. It can also be found in regions such as southern Iran and Gaza in Palestine.
The cuisine of Bahrain consists of dishes such as biryani, harees, khabeesa, machboos, mahyawa, quzi and zalabia. Arabic coffee (qahwah) is the national beverage.
Saudi Arabian cuisine varies according to the diverse landscapes and regions of the country. The environmental, geographic, and cultural diversity within this vast area has led to a wide variety of dishes. Saudi Arabia encompasses different regions, resulting in cuisines from the Central region, Eastern, Southern and Western regions. Furthermore, Saudi Arabia's position along global trade routes has led to the introduction of various spices.
Kuwaiti cuisine is a fusion of Arabian, Iranian, Indian and Mediterranean cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is machboos, a rice-based dish usually prepared with basmati rice seasoned with spices, and chicken or mutton.
Eastern Arabian cuisine, also called Khaleeji cuisine, is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf. Seafood is a significant part of the diet of the inhabitants of the coastal region of Eastern Arabia. Fish is popular. The cuisine of eastern Arabia is different from the cuisine of the Arabs of Hejaz, Yemen, Najd, Oman, and other parts of Arabia. Harees is also a popular dish in the region.
There is a rich and ancient culture in Eastern Arabia. The culture in this region has always been oriented towards the sea.
The Emiratis are the citizen population of the United Arab Emirates. Within the UAE itself, their number is approximately 1.15 million.
The culture of the United Arab Emirates is part of the culture of Eastern Arabia. Its historical population was a small tribal community that changed with the arrival of an influx of foreign nationals in the mid-20th century. Emirati culture is a blend of Arabian, Islamic, and Persian cultures, with influences from the cultures of East Africa and Indian Subcontinent. Islam has had a prominent influence on local architecture, music, attire, cuisine, and lifestyle.
Omani cuisine is part of the Khaleeji cuisine and is influenced by Arab, Pakistani cuisine, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of traditional spice trade routes. Dishes are often based on chicken, fish, and lamb, as well as the staple of rice. Most Omani dishes tend to contain a rich mixture of spices, herbs, and marinades. Omani cuisine differs from other cuisines in the Arabian peninsula, as it is less spicy and seldom served warm.
Djiboutian cuisine is a mixture of Somali, Afar, Yemeni, and French cuisine, with some additional South Asian culinary influences.
Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood and dates are staple food items in the country. Many of these dishes are also used in other countries in the region because they share many commonalities. In other parts of the region, some of the dishes have different names or use slightly different ingredients. One proponent of the importance of Qatar's culinary heritage is chef Noor Al Mazroei, who adapts traditional recipes to include vegan and gluten-free alternatives.
Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Ramadan in the United Arab Emirates has distinctive customs, traditions and rituals. Ramadan is the ninth month of the Islamic calendar, observed by Muslims as a month of fasting, prayer, reflection, and community. Celebrations and preparations for Ramadan begin on the night of the middle of Sha’ban, known as "Haq al-Laila" in the UAE. The month is filled with entertainment, spiritual, and cultural activities and events that tie into the atmosphere of Ramadan.
