Futbol Arabic food

Arabic food

 Arab cuisine is the set of kitchens belonging to Arab countries. You can tell which is the traditional set of the citizens of the Arab Gulf states including all the countries of the Arabian Peninsula, the North African countries whose majority language is Arabic meals.[pic 1]

Arab cuisine can easily see that it is a balanced mix of Mediterranean cuisine gastronomic characteristics and India in the use of spices. 

ingredients

Arab cuisine is a rich blend of diverse cultures intermingled by a common language , it exoticism of Lebanese cuisine is incorporated , rigor and simplicity of the Maghreb and exogenous elements like spices from India and Iran , thanks a long tradition of trade and external relations ( human , cultural and political ) between Arab countries and these Asian regions.

There are, however common denominators among all of these cuisines we call Arab cuisine, and are: the use of lamb , yogurt , mint , thyme ( served in a mixture called Zataar ) , the unforgettable tea (preferably Ceylon ) , sesame , curry powder , saffron , turmeric , garlic , cinnamon , rice and fish in coastal areas[pic 2]

[pic 3]

Arabic-speaking countries (green ) object of their common food.

In this segment we'll give you the recipe for two traditional Arabic food dishes

Cabbage leaves / cabbage - stuffed with meat and rice ( Original Recipe Malfuf ) 

Ingredients:

1 medium head cabbage

1 Kg . Of ground beef or lamb

400 g . washing rice

1 cup (50 g . ) Olive oil

Juice of 2 lemons freshly squeezed

Salt and black pepper to taste

1 pinch ground cinnamon

1 head of garlic ( crushed half , half peeled whole or without

Steps

Step 1

Cover the cabbage in plenty of boiling water to remove leaves and blanch until soft and flexible, immersed in cold water and drain. While in a large bowl, mix the meat, rice, half olive oil, cinnamon, crushed garlic, salt and black pepper.

Step 2

Place the sheets on a work surface, cut into pieces (depending on the size of the leaves), separating the thick part and set aside. Extend into a cylindrical shape, a tablespoon of filling mixture at one end of each piece of foil, fold the bottom, fold the sides and then roll it up tightly and repeat the process with the remaining sheets.

step 3

Place the thick portions of the leaves in the bottom of a casserole, add the rest of the whole or peeled garlic and top with egg rolls. Add the remaining olive oil, lemon juice and mint. Place a flat plate upside down to press and immobilize the rolls. Cover with hot water and salt. Bring to a boil, reduce heat and simmer 80 minutes or more over low heat until the leaves are tender. Remove from heat and let stand 10 minutes.

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