Arab cuisine

Arab cuisine is the cuisine of the Arab world, defined as the various regional cuisines of the Arab people, spanning from the Maghreb to the Mashriq.^[1] These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.

Medieval cuisine[edit]

Breads[edit]

The white bread barazidhaj was made with high-quality wheat flour, similar to raqaq bread but thicker, the fermented dough was leavened usually with yeast and "baker's borax" (buraq) and baked in a tandoor. One poetic verse describing this bread:^[2]

—lamb and chicken are the most used, followed by beef and goat. Other poultry is used in some regions, and fish is used in coastal areas including the Mediterranean Sea, Atlantic Ocean and the Red Sea. Some Christian Arabs eat pork.^[10]