A background on Middle Eastern Food

History

The Middle East is an area rich in culture and history as well as conflict and tragedy. However,  many foods were cultivated there such as pistachios, figs, and dates. It is also not commonly known that the process of fermentation was discovered in Arabia. This was used to produce items such as beer and also bread. The Middle East is situated in such a place that its position falls within the corners of nearly all the continents, unlike any other region. Foodwise, this has resulted in a type of derivative of world cuisine and a type of food fusion.  About 500BC and due to conflicts at the time, the arabs created their staple diet and incorporated it based on readily available food resources such as rice, chicken and nuts.

It is also important to mention that religion plays a large part in relation to the meats which are consumed. Muslims and Jews do not consume pork, which has resulted in lamb being most commonly available alongside chicken. Beef is still eaten, however, it does not appear often at most arab dinners.

Food Variations

It has long been assumed that food from the middle east can be categorised under Lebanese. However, so many different types of dishes derive from all sorts of countries in thatregion. The list below gives a few examples.

Lebanon: Shish Tawook

Jordan: Mansaf

Iraq: Lamb Quzi

Syria: Fettet Magdous

Palestine: Falafel

 

If you would like to have Arabic Food at your event or try anything from our weddings and events menu, then contact us at info@middlefeast.co.uk and our London catering service will do all the rest!

 

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