Mainly used in Arabic cuisine are beef, lamb, goat, bird meat, legumes, rice, vegetables, canned and fresh fruits.
Pork is taboo in Arabic cuisine, but wonderful dishes are made with fish, eggs, sour dairy products. Spices are widely used in great amounts. In Arab countries, even coffee is drunk with spices instead of sugar.
Onions, garlic, olives, cayenne pepper, cinnamon and lots of olive oil are used. It is customary for meat to be cooked without the use of oil in Arab cuisine. To do this, the saucepan is heated to 570°F (300 °C). This way, the meat forms a golden crust once it touches the heated surface, the sauce does not spill out and the meat remains juicy.
Meat soups with beans and rice, peas and potatoes are greatly popular. Among the main courses, most widespread are steamed and roasted meat - chicken or lamb. Porridge made from wheat flour, known as burghul, is also popular.
Lamb, stuffed with raisins, rice, almonds and spices or pilaf from sheep meat with rice, dates and almonds are uncontested. The sweet pitas "aish" substitute bread and are made with flour and a sour dairy product. Meat dishes such as kibbeh are traditional - boiled balls of meat or fish with spices, as well as stews - stewed meat with vegetables.
For the preparation of stewed chicken with dates you will need the following: 1 chicken, 24.5 oz of onions, 4/5 cup of dates, 2 4/5 cups of chicken broth, 1 tablespoon of flour, 1 tbsp of oil, 5 tbsp of lemon juice, 1 stick of cinnamon, 1 1/2 cups of milled ginger, 1 tsp of caraway, 1/2 tsp of turmeric, 3 1/3 tbsp almonds, 1 1/3 tbsp coriander, cayenne pepper, black pepper, salt.
Preparation: Sprinkle the chicken with black pepper, salt and flour. Fry in heated oil at a medium heat for about 15 min. It is easier if you cut up the chicken into pieces but they must be fried evenly.
Transfer the meat to another container and then in the same oil, fry the onions, season with cinnamon, caraway, ginger, turmeric, cayenne pepper and stir until the flavors combine completely.
Pour in the broth and 3 tablespoons of lemon juice. Turn up the heat and once it comes to a boil, cover with a lid for 15 min. on low heat. Then distribute the pieces of chicken on top of the onions.
Once it comes to a boil again, cover once more for 25 min, then transfer the meat and Onions to another container and cover with foil. Boil the rest of the sauce until it thickens.
Add in the dates, 2 tbsp of lemon juice and boil on low heat. Pour the sauce over the meat and sprinkle with pieces of toasted almonds.
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