Traditional Arabic Diet
Pyramid
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Fats, Oils, Sweets
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Milk Products
(2-3 servings daily)
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Poultry, Eggs,
Meats, Beans, Nuts
(2-3 servings daily)
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Vegetables
(3-5 servings daily)
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Fruits
(2-4 servings daily)
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Whole Grains,
including: Breads, Rice, Couscous, Polenta, Bulgur, Potatoes
(6-10 servings daily)
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Daily Physical
Exercise
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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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