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Emirati cuisine. Luqaimat (lugaimat in Emirati dialect), a traditional Emirati dessert, served with Arabic coffee. [1] [2]Emirati cuisine is the local traditional Arabic cuisine of the United Arab Emirates.The origins of Emirati cuisine come from the Bedouins who roamed the country. It is part of Eastern Arabian cuisine and shares similarities ...
Eastern Arabian cuisine, also called Khaleeji cuisine (Arabic: المطبخ الخليجي), 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.
brine. To soak a food item in salted water. broasting. A method of cooking chicken and other foods using a pressure fryer and condiments. browning. The process of partially cooking the surface of meat to help remove excessive fat and to give the meat a brown color crust and flavor through various browning reactions.
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, [1] sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.
Arab cuisine uses specific and unique foods and spices. Some of those foods are: Meat — 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.
Hummus. Middle East. A Middle Eastern dip, spread or savory dish made from cooked, mashed chickpeas blended with tahini, lemon juice and garlic. Kashk bademjan. Iran. A staple Iranian dish of kashk and eggplant either, with garnishes of caramelized onions, roasted nuts, herbs and spices. Kebab.
Skewered foods (2 C, 21 P) Smoked food (3 C, 18 P) Spit-cooked foods (1 C, 18 P) Steamed foods (4 C, 136 P)
Dum pukht. Dum pukht (Persian: دُم پخت), larhmeen, dampokhtak, or slow oven cooking is a cooking technique associated with the Mughal Empire in which meat and vegetables are cooked over a low flame, generally in dough-sealed containers. [1] Traditions assign its origin in pre-partition India to the reign of Nawab of Awadh Asaf-ud ...