rekordy: Arab cuisine

Evidence: 100 • authority: 72

Arab cuisine refers to the regional culinary traditions of the Arab world, spanning the Maghreb (the west) and the Mashriq (the east). These cuisines are centuries old and reflect Arab trade in ingredients, spices, herbs, and commodities. The regions share many similarities, but also have unique traditions. Climate, cultivation, and commerce have influenced them. Across the region, staple ingredients include wheat and rice, lamb and chicken, yoghurt and other dairy products, and a wide range of legumes and vegetables, seasoned with herbs and spices such as cumin, cinnamon, saffron, and sumac. Coffee and tea, often flavored with cardamom, are popular beverages along with arak in some places.…

Evidence: 69 • authority: 72

German cuisine consists of many different local or regional cuisines, reflecting the country's federal history. Germany itself is part of the larger cultural region of Central Europe, sharing many culinary traditions with neighbouring countries such as Poland and the Czech Republic (and Slovakia as well). In Northern Europe, in Denmark more specifically, the traditional Danish cuisine had also been influenced by German cuisine in the past, hence several dishes being common between the two countries (e.g. potato salad). At the same time, German cuisine also shares many similar characteristics with Western European cuisine, as is reflected by some common traditional dishes served in the Low C…

Evidence: 59 • authority: 92

Traditional Arabic & Islamic Medicine (TAIM): Principles of Dietary Practices and the TAIM Food Pyramid.. Middle Eastern and Mediterranean culinary tradition and dietary practices are used interchangeably due to geographical proximity and similarities in their cuisine. While these regions share historical impact and cultural exchanges there are differences that delineate each region's dietary influences. Dietary practices are one of five core elements of an overarching Traditional Arabic and Islamic Medicine (TAIM) conceptual framework, yet current dietary guidelines are lacking. We introduce the TAIM food pyramid as a visual representation of TAIM's historical and regional nuance, illu…

Evidence: 49 • authority: 72

Lebanese cuisine comprises the culinary traditions and practices originating from Lebanon. It includes an abundance of whole grains, fruits, vegetables, fresh fish, and seafood. Poultry is eaten more often than red meat, and when red meat is eaten, it is usually lamb and beef Dishes include copious amounts of garlic and olive oil, and are often seasoned with salt and lemon juice. Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree, and many dishes are eaten with flatbread. A plate of vegetables including tomatoes, cucumber, mint,…