Saudi Arabian Food
Food staples in Saudi Arabian cuisine include lamb, grilled chicken,
falafel (deep-fried chickpea balls), shawarma (spit-cooked sliced lamb),
mutabbaq and Ful medames. Arabic unleavened bread, or khubz , is eaten
with almost all meals, and is often used as an edible utensil to scoop
foods. Kabsa, rice with chicken and lamb, is very popular and is
considered iconic. Traditional coffeehouses used to be ubiquitous, but
are now being displaced by food-hall style cafes. Arabic tea is also a
famous custom, which is used in both casual and formal meetings between
friends, family and strangers. The tea is black (without milk) and has
herbal flavoring that comes in many variations.
This classic Arabian dish is Saudi Arabian in origin, and is believed to
originate from the nomadic Bedouin tribes centuries ago. Arabic cuisine
has its roots in tent cookery. Nomadic tribes could use only
transportable foods such as rice and dates, or their nomadic stock like
sheep and camels in their recipes. As the caravans journeyed throughout
the Middle East, new seasonings and vegetables were discovered and added
to the existing repertoire. Each new discovery was incorporated into
the diet in quantities palatable to a particular tribe - a fact that
many cooks believe is responsible for the anomalies found in some Arabic
dishes today.
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