Arab cuisine uses many specific and unique foods & spices including the following: Meat: lamb and chicken are the most used. Other poultry is used in some regions, and fish is used in coastal areas including the Mediterranean sea, Atlantic Ocean or the Red sea. Pork is completely prohibited for Muslim Arabs, being both a cultural and religious taboo (Haram) and prohibited under Islamic law.
Dairy products: dairy products are widely used, especially yogurt, Buttermilk and white cheese. Butter and cream are also used extensively.
Herbs and spices: The amounts and types used generally varies from region to region. Some of the included herbs and spices are sesame, saffron, Black pepper, Allspice, turmeric, garlic, cumin, cinnamon, Parsley, Coriander and sumac.
Grains: rice is the staple and is used for most dishes; wheat is the main source for bread.
Legumes: lentils are widely used in all colors, as well as fava beans, chickpeas (garbanzo beans), scarlet runner beans, green peas, lupini beans, white beans, and brown beans.
vegetables: Arab cuisine favors vegetables such as carrots, eggplant (aubergine), zucchini (courgette), artichokes, okra, onions, and Olives. Potatoes are also eaten as vegetables in Arab culture.
Fruits: Arab cuisine favors fruits such as Pomegranate, Dates, Figs, oranges, citruses, watermelons, Cantaloupe, Honeydew melon, grapes, peaches, and nectarines.
Nuts: Almonds, peanuts, pine nuts, pistachios, and walnuts are often included in dishes or eaten as snacks.
Greens: Parsley, Coriander and mint are popular as seasonings in many dishes, while spinach and mulukhiyah (leaves from the plant of the Corchorus genus) are used in cooked dishes.
Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, or garlic, as well as tahini (sesame paste). Labaneh (strained yogurt) is often seasoned with mint, onion, or garlic, and served as a sauce with various dishes.
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