Healthy Arabic Diet Foods
Traditional Arabic Diet Pyramid
Source: © Southeastern Michigan Dietetic Association/USDA
The Arabic Diet
The dietary, culinary and eating habits of the Arab nations are largely influenced by geography, especially by limitations on crop-cultivation and adequate rainfall for pasture development. Thus goats milk is more common than cow's milk, while meat is limited (lamb is more likely to be on the menu than beef), as is fish except in coastal areas. The range of fruits and vegetables can also be restricted by climate. Arabic dietary habits are also influenced by cultural traditions especially those from the old Turkish empire.
Some Arabic Foods and Diet Specialities
Eggplant, olives and yogurt are widely eaten throughout the Middle East, while lamb is the staple meat. Two common lamb dishes/recipes include: siskebabi (shish kebab), skewered mutton/lamb; and kofte, a lamb patte. Arabic cuisine also features a range of hot and cold appetizers, called mazza. Other Arabic diet dishes prepared throughout North Africa and the Near East include: a fiery eggplant called baba qhanuj; a chickpea recipe prepared with a sesame paste, called hummus bi tahinah; tabbulah, a salad of onions, chopped tomatoes, radishes, parsley and mint; and kibbi, a ground mixture of wheat and lamb.
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