Arab cuisine is defined as a regional cuisines spanning the Arab World, from Tunisia to Saudi Arabia.
Arab cuisine is defined as the various regional cuisines spanning the Arab World, from Tunisia to Saudi Arabia, and incorporating the Levantine, Egyptian, and other traditions. Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice, and meat, with little variety and heavy emphasis on yoghurt products, such as labneh (yoghurt without butterfat). There is a strong emphasis on the following items in Arab cuisine: Notably, many of the same spices used in Arab cuisine are also those emphasized in Indian cuisine. This is a result of heavy trading and historical ties between the two regions, and also because many South Asian expats live in the Arab Gulf states. Essential to any cooking in the Arabian Peninsula is the concept of hospitality and generosity. Meals are generally large family affairs, with much sharing and a great deal of warmth over the dinner table.
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