Arab food, learning a little more about the culture of the Middle East 

Welcome Lady, welcome sir! What a joy to see them here in a new edition of this series where we analyze, discuss and learn about gastronomic customs around the world . Today the plan is to know everything about typical Arab food , we seek to enter the most characteristic and more typical traditional dishes than Arab bread.

We are going to see what we are and what are the Arab ingredients that we discover to be able to add our daily menu in more. The Gastronomy of the Middle East is influenced by Arab, Turkish, Iranian and Armenian food. Although each region has its own typical dishes, they all share some basic ingredients and preparations, and today we are going to talk a little about them!

About Arab food and its recipes

Here we make a small clarification about the term, since when referring to Arab food we focus on the countries that are part of the Arab world and where the language that is mostly spoken is Arabic. Among which we can find Saudi Arabia, Algeria, Baréin, Catar, Chad, Comoras, Egypt, United Arab Emirates, Iraq, Jordan, Kuwait, Lebanon, Libya, Morocco, Mauritania, Oman, Syria, Somalia, Sudan, Tunisia, Yemen, Yibuti and Palestinian.

However, they all share a very similar gastronomic culture . As the fact that for most countries the moment of food is part of a sociocultural celebration , both family and with friends and guests.

✨ An Arab table expresses a unique way of affection that carries a lot of union and friendship. ✨

Of course in each region we can find some distinctions and influences from neighboring countries. As, for example, in Moroccan cuisine a mixture of influences from the Berbers (a set of peoples living in North Africa) stands out, as well as Andalusia and with all the Arab culture from behind.

Typical Arab food: today we eat in the best Arab style

We are direct to the key and important of all this, which are the best data to incorporate from the Arab gastronomic culture , and the dish we propose today comes with all the intentions of demonstrating this potential.

Today's menu is Mandi -style chicken, a very popular family Sunday dish as well as typical of Arab parties, weddings and banquets . This has its origin in a city of Yemen called Hadhramaut , with a little geography of the hand we told them that this country was for a long time the main route of spice . It is from there that many of the most prominent condiments and the area from which delights such as this dish to the countries of the Arabian Gulf and the rest of the Arab countries were extended.

My 4 favorite Arab food dishes!

• Falafel : Falafel is one of the most popular dishes of Arab food. These are balls or fried chickpeas pancakes, often served in a pita bread with hummus, tahini and/or yogurt sauce.
• Hummus : hummus is a paste made of cooked chickpeas, tahini, olive oil, lemon and spices. It is served as an appetizer or incoming, accompanied by pita bread or raw vegetables.
• Kofta : Kofta is a plate of minced meat, usually lamb or veal, cooked in the form of hamburgers or kebabs. It is served with rice, salads and/or yogurt.
• Tabobouleh : The Tabouleh or Tabulées a traditional Bulgur Wheat salad, tomatoes, parsley, onion and lemon. It is often served as an appetizer or incoming, but you can also eat as a main dish.
• Typical sweet : There are many typical sweets of Arab food, many of which are very popular worldwide. The best known in Spain are the nougat of Jijona (Dulce de Almendra), the nougat of Alicante ( Orange Dulce ) and the polvorones (flour, sugar and cinnamon cookies), all descendants of Arab food.

All the interesting ones behind this traditional Arabic food

Traditionally, Mandi chicken has several super interesting peculiarities such as many other Arab food dishes; One of them is that it is usually cooked in an underground oven called “ tabún ” , they will imagine that a great detail of this technique is the smoked aroma and flavor with which the dish is for the same use of the embers. Historically, in this oven they used to carry out mass preparations and the baked bread or tortilla. A true work of art.

For us, mortals who have not been blessed with a tab in our lives, or with a pizza oven (which functions as a substitute)? There are still some ways to imitate that smoked aroma that is so fundamental in this dish.

The Mandi is traditionally made with lamb meat or chicken that is cooked in a certain way (in an underground oven of the underworld) and for a considerable time. Meanwhile, five stars are usually accompanied by a selection of spices that give it its characteristic re flavor.

The importance of Arabic food in culture

Arab food is more than just a way of nourishing; It is an integral part of culture and way of life. Meals are shared between family and friends, and are served in large quantities so that everyone can enjoy. Food is also an important part of celebrations and social events. For example, in many regions of the Middle East it is customary to serve typical sweets after births, weddings and baptisms.

Eating together is a way of socializing and strengthening ties among people. For this reason, Arab food usually serves in large dishes so that everyone can try different dishes. It also takes the necessary time to enjoy food and conversation, which makes Arab meals very relaxed and pleasant.

The lines did not reach us to tell many other things that Arab culture has to offer us so we could think of doing a second part, what do you think? I listen to them.

Mandi Chicken Recipe, a typical plate of Arabic food

Ingredients for 2 portions

• 100 gr of rice.
• 4 chicken thighs.
• 1 chopped garlic.
• 2 medium -colored onions.
• 1 chopped tomato.
• 100 gr of tomato paste.
• 2 tablespoons of butter.
• Ground black pepper.
• Nutmeg.
• Cardamom.
• Chicken soup.
• 2 cinnamon branches.
• Smell nail powder.
• Whole smell.
• Saffron.
• Liquid smoke.
• Cajú roasted chestnuts.
• Salt.
• Water.

How to make mandi style chicken

1. Wash the rice and soak it for an hour, then remove the water and rinse. 
2. On the other hand, clean the chicken and season it with a pinch of saffron, curcma, ground nail, coriander, ground black pepper, ending with a stream of oil and completely smear the chicken with this, mixing and ensuring that it is completely covered. Leave the chicken as long as possible, then introduce it into a preheated oven at 220 ° and cook for 10 minutes. After the time, lower the temperature and continue cooking for an hour until it is cooked. 
3. Meanwhile, place plenty of oil at the base of a pot to the fire, above this add the chopped onions along with the chopped garlic, a bit of chopped coriander, tomato and tomato paste. Finish seasoning with a pinch of nutmeg, cardamom, chicken broth, coriander, ground black pepper, 1 tile of liquid smoke and salt. Mix all ingredients and cook for 10 minutes. Then book the sauce for the end.
4. After the time add chicken or hot water broth and 2 tablespoons of diluted cornstarch, place the lid and cook for 10 more minutes over medium heat.
5. In another pot to heat a little oil with 1 cda. of butter and season this with cinnamon and a few smell nails. Add ½ chopped onion along with a pinch of curcma, chicken broth, a little salt and finally the rice. Mix everything very well and cover rice with water. Place the lid and cook for 10 minutes
6. Uncover the pot and add a pinch of saffron, a few drops of liquid smoke, a pinch of cardamom and place the lid again leaving in low heat to cook for 10 more minutes.
7. With everything ready we proceed to prepare the dish, ensure that the rice is well mixed and arranged on a plate with the chicken pieces on the side, above bathing with the sauce and decorate with nuts and chopped coriander.