Arab Cuisine

Collectively Arab cuisine refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). 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.

Medieval Arab writers from the 9th to the 16th centuries wrote numerous cookbooks documenting nearly 4,500 recipes from the Arab world, spanning regions like Al-Andalus, Egypt, Syria, the Maghreb, and Iraq.

There are two basic structures for meals in the Arab world: a regular schedule during most of the year and a second one unique to the month of Ramadan, in which observant Muslims fast from dawn until sunset.

Breakfast -Breakfast is usually a quick meal, consisting of bread and dairy products, chiefly labneh and white cheeses, served with tea and sometimes fruit preserves. Manakeesh are also commonly eaten for breakfast.

Hummus; A typical popular traditional Levantine meal

Manakish pies

Maqluba, a rice and eggplant or cauliflower casserole, often with lamb

Lunch - is considered the main meal of the day. The main dish usually consists of meat (lamb, beef, poultry or fish) with rice, lentils, and vegetables (both fresh and cooked). The vegetables and meat are sometimes cooked together in a sauce (often tomato, although others are also popular). Salads and mezze are served as side dishes to the main meal. Most households add bread.
A variety of drinks can be served for lunch, such as ayran, tamarind, and various fruit juices. Regional drinks include karkadeh and erq sous in Egypt, and naqe'e al zabib in Yemen. With the advent of globalization, soft drinks have also become popular.

Dinner - is traditionally the lightest meal, although in modern times, dinner has become more important with regards to entertaining guests due to the hours of the workday.

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