Few Tips For Cooking Arabic Food

Few Tips For Cooking Arabic Food|PakistanTribe.com

Few Tips For Cooking Arabic Food|PakistanTribe.com

[dropcap]A[/dropcap]rab cuisine is defined as the various regional cuisines spanning the Arab world, from Mesopotamia to North-Africa. Arab cuisine often incorporates the Greek, Levantine and Egyptian culinary traditions.

Chef Nidhi Behl, a graduate from Boston University, whose forte is Arab inspired and Mediterranean cooking, believes in cooking with the freshest local produce you can find.

“Use a lot of summer fruits in your food. Arabic food uses a lot of fruit in their savoury dishes. Skip the dessert and fill up on some fruit. The finest restaurants sometimes serve simply seasonal produce/fruit to end a meal,” she says. She reveals some more secrets to cooking Arabic food.
If a recipe calls for Aleppo peppers, use bird’s eye chilli instead of simply buying the exported stuff. Your body will thank you for it.
Go easy on the meat in the daytime; the Lebanese eat mainly mezze in the day when the temperatures are high that aids in cooling the body off.
Skip the carbs; pita is reserved strictly for the night.
– Cool off with some doogh; similar to our Indian chaas; it’s thicker and fills you up. Use it as snack replacer and watch your skin glow!
Add nuts and seeds to your food. It aids in digestion making your body alkaline in the heat.
Use dates as a sugar replacer. The Lebanese have a lot of desserts that skip the sugar all together
“Replace artificially flavoured rose syrup by making a quick syrup with dates and add some rose water to make jallab an Arabic sharbat,” says Nidhi. Add some pine nuts and its heath in a glass.
Buy some pomegranate molasses to flavour your meat. Not only does it make it easier on your digestion but tastes pretty darn yummy.


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