They are divided into 2 groups: Gulf countries and AL-SHAMcountries according to the similarity of foods kinds. In fact, All Arabic countries that are located in Asia share the sametypes of foods Appetizers and salads are served usually in all meals Arabic unleavened bread, or Khubz is eaten with almost all meals. Health Facts of Wheat Bread
Main dishes that are made by bread mainly: (Arikah) and (marqoq) that are famous in KSA. lunch time mainly rice with chicken or lamb: (eg.Kabsah, Mandi, Hanith,mathbi and moftah) made mainlyby Gulf countries people.Foods that are made mainly by Al-sham countries people (eg. kabab Halbi, shawrma, Vegetarian stuffed Grapeleaves and some sweets like Baqlawah)
CENTRAL ASIA Kazakhstan,Turkmenistan,Tajikistan,Uzbekistan,Kyrgyzstan
CULINARY CULTURE culture-by product of the topography,geography, and climate ofthe region
TERMINOLOGY Tapchan: A raised platform, usually similar in appearance to a largebed Dastarkhan: A tablecloth Kumis : beverage made from fermented mares milk Shorpa: a meat and vegetable soup Shashlik: universal barbeque without vegetables Tandyr: a large round brick and mortar oven with a large hole on top
FESTIVAL Spring festival or “NAVRUZ” Different national dishes- pilov,shurpa,kuk-samsa,sweet nishalda Ancient and truly national dish- “SUMALAK”
EAST ASIAN CUISINE Country involved: China, Mongolia, Japan, Macau, South and North Korea, Hong Kong, Taiwan Focused on : Korea and Japan
1) JAPAN : Onigiri – Has many fillings :=> umeboshi,takana,shiokara,salt,yakiniku etc. Sushi - Health Facts 1-Mercury poisoning 2-Risk infection of parasites*So,it must be frozen at temperatures below −20 °C not less than 24 hours*Types of sushi: nigiri,temaki,gunkan, norimaki,oshi,inari
2) KOREA Bulgogi-Consists of grilled marinated beef-Cooks on its own juices (no fatty oils are used)-also known as Neobiani (thinly spread meat) Kimchi-Koreas national dish-Traditional fermented Korean dish-Top five "Worlds Healthiest Foods-Main ingredient for many Korean dishes
SOUTH ASIAN CUISINE Also known as Desi cuisine. Influenced by Hindus and Islamic cultures, also by the tradition ofthe neighboring countries such as Middle East countries and CentralAsia countries.
SOUTH ASIA CONSISTS OF 7 COUNTRIES - India - Bangladesh - Pakistan - Nepal - Bhutan - Sri Lanka - Maldives Island
SPECIAL SNACKS & DRINKS India Rasgulla : made up of cheese & dough that soaked into sugarsyrup. Lassi : a healthy drink from yogurt, milk, water and somespices Bangladesh Mishti Doi : yogurt with charred sugar
Sri Lanka Konda Kavum : traditional rice flour made up of rice flour, coconutand honey Passion fruit juice : a remarkable drink in Sri Lanka as the country isone of the biggest exporter of this fruit Faluda : in English it is called as float and made up of fruit juice addedwith jellies, cut fruits and also a scoop of ice cream on top of it.
Pakistan Peshawari ice cream : Home made pistachio-flavored ice creamthat is a must for the tourists to try it. Chai : - Sabz chai or green tea - Kahwah is often served after every meals in some part of Pakistan - Kashmiri chai is a must in occasions and weddings
Maldives Island Ban’bukeylu Bon’dibaiy : a thick and delicious pudding made up ofbreadfruit, sugar, coconut cream and coconut milk with grated coconut on top. Bhutan Momos : a type of dumpling, that is originally a traditional delicacy ofTibet, Bhutan and Nepal but evolved and became a very famous snack amongBhutanese. Suja : Butter tea, a tea added with some butter and salt.
Nepal Peda : made up of sugar and thickened milk added with cardamom, pistachio and also saffron. Tongba & Rakshi : -Millet based alcoholic drinks -With antiseptic qualities -Tongba : favourite drink during winter season -Rakshi : an important requirement during religious rituals and social events
DOMESTIC FOOD (MALAYSIAN) Names are not very familiar among some Malaysians, although eaten insome parts of the country (eg. Umai in Sabah & Sarawak). Modified into different dishes to customize the Malaysian culture (eg.Putu mayam Putu piring). Derived from other influences as well (eg. Devil‟s curry) Signifies the uniqueness of Malaysian cuisine through theincorporation of Malay, Chinese, Indian as well as Arabian culturestogether in a dish.
REGIONAL FOOD (OTHER SEA COUNTRIES) Unknown to some despite being recognized among the best dishesinternationally (eg. Kaeng Matsaman). Their names are quite attractive since it shares the pronunciation withsome Malay words [eg. „Lok Lak‟ (Cambodian dish) with „loqlaq‟(unawareness in Malay)]. Share similarities with Malaysian cuisine [eg. Lumpiang sariwa(Philippines) with Popia (Malaysia), and Mohinga (Myanmar) with Laksa(Malaysia)].