Traditional drink in Saudi Arabia. Gourmania. Baking in Saudi Arabian cuisine

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13 chosen

This state received its name in honor ruling dynasty – Saudis. The chronology here is completely different than throughout the world, and today in this country the year is 1432. In this country, water is more expensive than gasoline, and people go straight to the desert for a picnic. There is not a single monument to a living creature here, but there are monuments to tongs, a trowel and something else that looks like a camel. Women in this country are prohibited from almost everything, even driving a car and appearing on the street without a man accompanying them. international tourism is completely absent, and if you want to see the country with your own eyes from Arabian tales, you need to get an invitation from one of the local companies. Therefore, welcome to a culinary journey through the mysterious and magical land – Saudi Arabia.

Country: Saudi Arabia

Official name: Kingdom of Saudi Arabia

Saudi Arabia on the world map: largest state on the Arabian Peninsula. Bordered by Jordan, Iraq and Kuwait in the north, Qatar and the United United Arab Emirates in the east, Oman in the southeast and Yemen in the south. It is washed by the Persian Gulf in the northeast and the Red Sea in the west.

Some photos

What do they feed here?

A lot has already been said about Arab cuisine, let’s add an Arabian touch. The thousand-year-old culinary traditions here have remained unchanged to this day. What the fabulous sheikhs ate a thousand years ago can also be seen on the table today. In the first place, of course, are meat dishes - lamb, beef and poultry. The cooking methods are determined by the hot climate, so the meat is cooked either on a spit or by frying in its own fat rather than in oil. By the way, the real one shawarma, the pride of Arabic cuisine, you can try it here. But what we are used to seeing here has nothing in common with this delicious dish. Shawarma Here they cook from lamb: thin slices of lamb roasted on a spit are placed on pita bread ( pitta), pour over tahini sauce, add spices, cover with a second flatbread and... leave for 12 hours. National meat dishes also include:

Meshui-meshakal or mezze– cold cuts
Yakhni– stewed meat with vegetables
Macbus– meat with rice and spices
Kultra– meat cooked on a spit
Cuba– wheat and lamb meatballs fried in oil
Maklube- pilaf
Kebe– vegetables stuffed with lamb

Kabsa, Saleeg, Biryani Rice, Samboosak, Aish Abulaham (bread with beef)

The most famous poultry dishes:

biryani dajaj- rice with pieces of chicken stew
samman- quail dish
charis– chicken casserole
dajaj–stewed turkey with rice and vegetables
al-mandi – steamed chicken with honey
kibda-fireh – poultry liver pate

It is customary to serve rice, herbs, and a variety of salads with herbs and spices as a side dish: couscous, fattoush, falafel, khomus, ful, tabboulah, baba ganouj, mutabel

The meal is often completed with thick soup or broth.

Every time on the table you will see a variety of pies with a variety of fillings (kubbe, khudar, lyakhma, sambusa, sebenekh), dates or figs. The bread here is also special - it's aish or hobz and, of course, pita (or pitta) flatbreads. Due to the heat, baked milk is preferred among dairy products dahn, cheeses, yoghurts, cottage cheese.

It is impossible to imagine a meal without fruit! In first place are dates, watermelons and melons. Dates are almost the main food product; hundreds of dishes are prepared from them, and most importantly, excellent jam is the pride of the country!

Desserts and drinks

Locals consider their desserts to be the best in the world. Baklava, sherbet, Turkish delight- are known to us not only by oriental tales, but here it is something special! Arabic halva is sung by poets as a symbol of the East, and this is a completely different product than what we are used to seeing on our shelves... And also milk pudding with nuts and raisins, desserts with mysterious names asyda, esh-asaya, mechalabia, the well-known umm-ali, ish-saraya, mechalabia, ligemat...

Shabura Muhallabia Ma"amul Ghoraiba Kunafa

The most important drink in Arabia is coffee! This is a lifestyle, this is the soul of the country, and the core of the conversation. The coffee is prepared right in front of the guests, including the process of roasting the beans and grinding, to show how much the owner respects his guests and how skilled he is in preparing this drink. The coffee is brewed very strong and without sugar, but a great variety of desserts are served with it and washed down cold water. The first cup is for the most respected person; refusing coffee is an insult. In Arabia, tea is drunk cold to quench daytime thirst.

National dishes

So let's get to Arabian lunch! Let's start with the meat dish. Kabsa is a dish of rice, spices, vegetables and meat. There are countless recipes for this dish, and each one is unique! It can be made from lamb, chicken, fish, shrimp and even camel meat. We'll take chicken - for the first acquaintance!

Kabsa

Need to:

1 chicken (cut into 8 pieces)
4 cups rice (soaked in water)
bay leaves
1 maggi cube
1 onion (finely chopped)
2 cloves garlic, minced
PC. cardamom
pcs. cloves
2 pieces of cinnamon
1 tbsp. lemon zest
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon ground black pepper
1 teaspoon salt
1 tbsp. tomato
2 pcs. carrots cut into pieces

Mix onion, garlic and all the spices, coat the chicken pieces with the mixture, then pour in the tomato and leave to marinate. Remove the chicken from the marinade and bake in the oven in a deep dish. Place rice in the marinade, add water and cook over low heat until cooked. Place rice on a plate and place chicken pieces on top. Bon appetit!

What would we do without Arabian sweets? It is very difficult to choose - everything is so tempting. let's try something like donuts - lugaimat!

Lugaimat (Al-Lugaimat)

Need to:

2 cups of flour
2 tablespoons milk powder
1 can of cream
2-3 tbsp. Sahara
a pinch of salt
1 tbsp. black cumin
2.5 tsp yeast
1 1/2 cups water
sugar syrup (5 tbsp sugar per 2 tbsp water, 1 tbsp lemon juice) or liquid melted honey

Knead all the ingredients into a dough (mix all dry ingredients evenly beforehand) and leave for 1.5 hours in a warm place. Form balls of dough by passing it between your thumb and forefinger, bent into a ring. Place each ball with a spoon (dipped in oil) into vegetable oil boiling over low heat. Fry until golden brown. Remove excess oil, pour syrup or honey.

Chapter:
Cuisines of the world
The most notable dishes for the daily and holiday table
This section will help make your table tasty, varied and attractive.
Here in the selection national recipes The quality of the dishes and the convenience of their preparation were taken into account.
Some nations have a lot of such dishes, some have only a few.
See also the section for wonderful national dishes.
For many recipes of national dishes, see the world famous section.
All the wealth national cuisines see relevant sections

MIDDLE EASTERN ARABIC CUISINE

Despite some differences, the cuisines of peoples Arab countries- Turkey, Syria, Iraq, Saudi Arabia, Lebanon, Libya have many common features, starting with the products they use and ending with the methods of preparing individual dishes.

Arab national cuisine is characterized by the widespread use of lamb, goat meat, veal, poultry, legumes, rice, vegetables, fresh and canned fruits, lactic acid products, and cheese (such as feta cheese). Muslim Arabs do not eat pork. Dishes made from fish and eggs occupy a significant place.

Another distinctive feature of Arabic cuisine is its widespread use in large quantities various spices: onions, garlic, olives, black and red pepper, cinnamon, aromatic herbs, etc. Vegetable oil, mainly olive, is used for cooking.

A common dish among many Arab peoples is wheat or corn porridge - burgul. Porridge made from flour mixed with olive oil and capsicum is also popular. All kinds of fruits and especially dates, which are no less important to them than grains, are widely spread among the residents of Saudi Arabia. Dates are usually made into a paste that can be stored all year round. This paste is sometimes mixed with barley or other flour. Dried and sun-dried dates are very popular.

The traditional drink in Saudi Arabia is coffee. As a rule, coffee is drunk without sugar, but with the addition of spices - cloves and cardamom.

Indispensable integral part The food of the Yemenis is helba - a hot sauce made from red pepper, mustard and aromatic herbs. Particularly popular is the dish of young lamb stuffed with rice, raisins, almonds and spices.

Although Yemen supplies many countries with the world's best coffee, Yemenis consume little of it. Their national drink is gishr, a decoction of coffee husks.

In Syria and Lebanon, traditional meat dishes are qubbah - fried or boiled balls of meat, fish, various seasonings, spit-roasted lamb, vegetables stuffed with meat, yakhni - stewed meat with vegetables.

The most common dairy product is Varenets. Cottage cheese, dry cheese, and the soft drink Huneyna are made from it.

The favorite national dishes of the people of Iraq are pilaf made from lamb and rice, to which they usually add raisins, figs and almonds, yakhni; sweet dishes - halva, candied fruits.

Common drinks include black coffee, which is almost always drunk without sugar, but with the addition of saffron and nutmeg, tea, and sour milk diluted with water.

:
Lamb - 150 g, melted butter - 30 g, sweet pepper - 150 g, onion - 20 g, wheat flour - 10 g, tomatoes - 20 g or tomato sauce - 20 g, rice - 10 g, sour milk - 50 g, egg - 1/2 pcs., ground red pepper, ground black pepper, parsley - 5 g.

Finely chopped onions are sauteed in butter until golden brown, add ground red pepper, sorted and washed rice, add tomato sauce and a little water and cook for 10-15 minutes.
Rice cooked until half cooked is mixed with chopped meat, salted, sprinkled with ground black pepper and parsley.
Cut the upper wide part of the pod, bend it in the form of a cap, and carefully remove the stem with the seeds.
The pods are filled with prepared minced meat, fried in boiling oil so that they lose the smell of raw vegetables, placed in a pan, poured with sauce and simmered at low boil until cooked.
Preparing the sauce.
Sauté onions in oil, add flour, ground red pepper, tomato sauce or fresh tomatoes, peeled and cut into small pieces, add warm water or broth and salt to taste.
Stuffed peppers are served with sour milk.
Preparation of sour milk.
Pour the eggs and the sauce in which the peppers were stewed into the sour milk, stirring the resulting mixture, keep it on the fire, without bringing to a boil, until it thickens, filter through a sieve and sprinkle with parsley.

:
Lamb - 180 g, zucchini - 250 g, onions - 20 g, wheat flour - 5 g, tomatoes - 20 g or tomato sauce - 30 g, melted butter - 20 g, sour milk - 50 g, rice - 10 g, egg - 1/2 pcs., ground red pepper, ground black pepper, parsley - 5 g.

Here it should be taken into account that all countries of the Arab world use, in fact, the same culinary traditions and products, but often the same dishes have different names, which is explained by the peculiarities of the Arabic language or its dialects, and the widest variability local cuisine- often mixing quite traditional ingredients leads to the formation of completely new original dishes.

Even between the cuisine of the nomadic peoples of the peninsula and the settled inhabitants there are quite noticeable differences, expressed, however, only in the proportions of ingredients and various seasonings.

National food

Since Muslims do not eat pork, meat dishes mainly use lamb, beef, poultry, fish and eggs. The meat is usually fried over coals or in a hot frying pan without fat, which gives it a special taste.

TO traditional meat dishes It is customary to include skewered meat "kultra" (usually poultry or lamb), kebab "tikka", traditional Arabic "shawarma" or "shwarma", the famous kebab of marinated lamb or beef - "kebab" (there are almost fifty variations of this dish) , starting with lamb “shish kebab” and ending with minced meat skewers - “kofta” or “kofta”), assorted meats “mezze” (can contain up to forty different types of meat and other ingredients),

"maklube" (pilaf), fried or baked lamb meat "meshui" (traditionally cooked in a clay oven as a whole carcass with various spices) and its variants like cold cuts "meshui-mushakkal", meat with spices and rice "makbus", or " machbus", fried meatballs made from minced lamb and wheat "kuba", or "kebbe" (there are also dozens of options),

vegetables stuffed with young lamb and peppers (peppers, eggplants, zucchini, etc.) or vice versa - a whole young lamb carcass stuffed with various vegetables and spices, stewed meat with vegetables "yakhni", lamb meat with rice and nuts - "guzi" and much more other, no less original, dishes.

Thick meat soups with beans, rice, peas, noodles, potatoes, capers, etc. are very popular, as well as broths, which often complete the meal.

They are widespread poultry dishes- dajaj chicken stewed in tomato sauce, al-mandi steamed chicken with honey, haris chicken casserole (sometimes with veal), rice with pieces of biryani dajaj chicken stew, chicken kebab "tika-dajaj", spicy chicken "djaj-tannuri",

poultry liver pate “kibda-firekh” or “kibda-farouj”, quail meat “samman”, revered in the East, duck or turkey prepared in dozens of ways with rice and vegetables, as well as dozens of other original dishes.

balls of chickpeas or legumes fried in vegetable oil with spices - “falafel”, thick puree of brown beans, garlic and lemon “ful” (often used as a filler for flatbreads), wheat or corn porridge “burgul”, “tabboulah” ( "tabbouleh") - a dish of wheat and finely chopped greens, white soaked peas "dakhnu", salad of green beans, tomatoes, onions and garlic - "lubia", caviar of eggplant, tomatoes and onions with sesame sauce "mutabbal" (" mutabel")

and a slightly more “liquid” version of it - “baba-ganouj”, a whole class of “makhshi” dishes (baked vegetables stuffed with chopped meat, rice, onions, herbs and spices), rice in all sorts of combinations, as well as pickled and salted vegetables and seasonings

All kinds of spices, onions, garlic, olives, peppers, nuts, honey, cinnamon and herbs are widely used, often mixed into thick pastes or sauces. They occupy an important place on the table dates and figs, which are used in all possible forms - from dried or dried, usually served as a light snack, to complex pastes made from flour and ground fruits, which is the main type of local preservation. An indispensable ingredient in many dishes is vegetable oil, primarily olive, sesame and palm.

Bread recipes a great variety, various types of flour, herbs and spices are often added to it, and also used as the basis for unique local sandwiches - pieces of meat, fish, vegetables, herbs or vegetable pastes are simply wrapped in a flatbread. Bread is used instead of cutlery, picking up sauce or meat from a plate.

Consumed in large quantities dishes made from fermented milk products(both cow's and camel's, sheep's or goat's milk are used), ghee from sheep's milk "dahn", cottage cheese, cheese and all kinds of yogurt, which is often used both as an independent dish and as a sauce. Fish and seafood, which are cooked almost exclusively over coals, are also widespread.

Very good local desserts- candied fruits and nuts, “Turkish delight”, “mehalabiya”, or “mehallabiya” (pistachio pudding), “meghli” (rice pudding), “umm-ali” (milk pudding with raisins and nuts), “baklava” ", "halua" (quite different from the halva we are used to), "sherbet",

“esh-asaya” or “ish-saraya” (sweet cheese pie with cream), kozinaki “kyshshat”, “baklava”, “ligemat” (donuts with honey), “sherbet”, a peculiar Arabic dessert “asyda” (fried flour with sugar, spices and butter) or its dietary variety - “beaver”, etc.

In Saudi Arabia, traditional Arab cuisine is used, formed under the influence of special natural, climatic and religious features region. Here it should be taken into account that all countries of the Arab world use, in fact, the same culinary traditions and products, but often the same dishes have different names, which is explained by the peculiarities of the Arabic language or its dialects, and the widest variability of local cuisine - Often the mixing of completely traditional ingredients leads to the formation of completely new original dishes. Even between the cuisine of the nomadic peoples of the peninsula and the settled inhabitants there are quite noticeable differences, expressed, however, only in the proportions of ingredients and various seasonings.

National food

Since Muslims do not eat pork, meat dishes mainly use lamb, beef, poultry, fish and eggs. The meat is usually fried over coals or in a hot frying pan without fat, which gives it a special taste. Traditional meat dishes include skewered meat "kultra" (usually poultry or lamb), shish kebab "tikka", traditional Arabic "shawarma" or "shwarma", the famous kebab made from marinated lamb or beef - "kebab" (variants of this There are almost fifty dishes, starting with lamb “shish kebab” and ending with skewers of minced meat - “kofta” or “kofta”), cold cuts “mezze” (can contain up to forty different types of meat and other ingredients), “maklube” (pilaf), fried or baked lamb meat “meshui” (traditionally cooked in a clay oven as a whole carcass with various spices) and its variants such as cold cuts “meshui-mushakkal”, meat with spices and rice “makbus”, or “makhbus”, meatballs fried in oil from chopped lamb and wheat “kuba”, or “kebbe” (there are also dozens of options), vegetables stuffed with young lamb and peppers (peppers, eggplants, zucchini, etc.) or vice versa - a whole carcass of young lamb stuffed with various vegetables and spices, stewed meat with vegetables "yakhni", lamb meat with rice and nuts - "guzi" and many other, no less original, dishes. Thick meat soups with beans, rice, peas, noodles, potatoes, capers, etc. are very popular, as well as broths, which often complete the meal.

Poultry dishes are widespread - chicken “dajaj” stewed in tomato sauce, steamed chicken with honey “al-mandi”, casserole with chicken “haris” (sometimes with veal), rice with pieces of chicken stew “biryani- dajaj", chicken kebab "tika-dajaj", spicy chicken "djaj-tannuri", poultry liver pate "kibda-fireh" or "kibda-farouj", quail meat "samman" revered in the East, prepared in dozens of ways, duck or turkey with rice and vegetables, as well as dozens of other original dishes.

As a side dish for all meat dishes, rice, herbs and all kinds of salads from fresh vegetables with the obligatory spices and seasonings are used. Here you can try such traditional dishes as “fatoush” salad (tomatoes, cucumbers, lettuce, herbs, lemon, olive oil and the obligatory “sumak” spice made from dogwood or barberry fruits, plus pieces of bread or croutons), the obligatory “couscous” made from semolina in flour and no less traditional "homus" ("hummus") from crushed yellow peas with sesame sauce ("tahini" or "tahini") and olive oil, balls of chickpeas or legumes fried in vegetable oil with spices - "falafel" , thick puree of brown beans, garlic and lemon "ful" (often used as a filler for flatbreads), wheat or corn porridge "burgul", "tabbouleh" ("tabbouleh") - a dish made from wheat and finely chopped greens, soaked white peas "dakhnu", salad of green beans, tomatoes, onions and garlic - "lubia", caviar of eggplants, tomatoes and onions with sesame sauce "mutabbal" ("mutabel") and a slightly more "liquid" version of it - "baba- ganouzh", a whole class of "makhshi" dishes (baked vegetables stuffed with minced meat, rice, onions, herbs and spices), rice in all sorts of combinations, as well as pickled and salted vegetables and seasonings.

All kinds of spices, onions, garlic, olives, peppers, nuts, honey, cinnamon and herbs are widely used, often mixed into thick pastes or sauces. An important place on the table is occupied by dates and figs, which are used in all possible forms - from dried or dried, usually served as a light snack, to complex pastes made from flour and ground fruits, which is the main type of local preservation. An indispensable ingredient in many dishes is vegetable oil, primarily olive, sesame and palm.

The meal is often accompanied by wheat flour pies with meat "kubbe" or small triangular pies "sambusa" (with vegetables - "khudar", cheese - "jabna", meat - "lyakhma" or spinach - "sabenekh"). There is always “hobz” or “aysh” bread on the table, as well as the indispensable unleavened flatbread “pita” or “pitta”. There are a great variety of bread recipes; various types of flour, herbs and spices are often added to it, and also used as the basis for unique local sandwiches - pieces of meat, fish, vegetables, herbs or vegetable pastes are simply wrapped in a flatbread. Bread is used instead of cutlery, picking up sauce or meat from a plate.

Dishes made from fermented milk products are consumed in large quantities (both cow's and camel's, sheep's or goat's milk are used), ghee from sheep's milk "dahn", cottage cheese, cheese and all kinds of yogurt, which is often used as an independent dish, and as a sauce. Fish and seafood, which are cooked almost exclusively over coals, are also widespread.

Local desserts are very good - candied fruits and nuts, "Turkish delight", "mehalabiya" (pudding with pistachios), "megli" (rice pudding), "umm-ali" (milk pudding with raisins and nuts) ), "baklava", "halua" (quite different from the halva we are used to), "sherbet", "esh-asaya", or "ish-saraya" (sweet cheese pie with cream), kozinaki "kyshshat", "baklava ", "ligemat" (donuts with honey), "sherbet", a peculiar Arabic dessert "asida" (fried flour with sugar, spices and butter) or its dietary variety - "beaver", etc.

Beverages

A separate ritual of local cuisine and life is making coffee. This is both a traditional drink for conversation and a special art with its own techniques and tricks. There are a great many varieties of this drink, but the most popular are traditional black varieties, as well as light Arabian coffee with cardamom. In any place, coffee is prepared immediately before serving and poured into small bowls; only for a large group it is permissible to brew it in large quantities and serve it in a traditional “dalla” coffee pot. Nomads and traditionalists often brew coffee only over an open fire in a large metal kettle (in this case, the coffee can be brought to a boil); in cities, copper “cezves” and trays with sand are used for this purpose. Everyone has it local resident there is a “secret method” for preparing this drink, so there are a great many types of it, but one thing is common - coffee is consumed in huge quantities and very strong.

Tea (“shai”) is usually drunk black with the addition of various herbs. Often the guest is offered a cup of coffee, then a glass of tea and again coffee - and so on ad infinitum.

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