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If you travel the Arab world today, much of the food as well as the larger culture of eating will not seem utterly alien to you precisely because of this reason. Much of the Mughal-based court cuisines in the Subcontinent are a direct result of the intermingling of ideas and ingredients, and we can see a distinct journey from the Persian/Turkish traditions to their further transformation in India, as things like the pulao, kofte, kebab and indeed the sambusak/samosa came in contact with Indian spices and inventiveness.
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The Ottoman culture, including its food culture, was in turn influenced by the highly refined culture of the Persian Empire, which has also impacted the food traditions of India.
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The Turkish influence is, of course, equally evident in cuisines such as Greek and Indian, and throughout our histories there has been a steady exchange of ingredients, cooking methods and ideas, which have shaped all these cuisines. What you cannot discount, however, on all these various foods is the impact of the Ottoman Empire than ruled such a major chunk of the world at its zenith, including most of the countries now recognized as part of the Arab world. Instead, it is made up of many different regional foods and what you eat on the Atlantic or Arabian coast may be pretty distinct from what you would eat in the desert. And when it comes to food, this question of what exactly is Arab food becomes even more complicated.ĭespite similarities, Arabic cuisine is hardly a single entity. People from regions spread across Africa, the Mediterranean and West Asia may be bound by a common language and religion, but there are also indigenous ethnicities at play. But if you go beyond this relatively new 19th century phenomenon of Arab nationalism, you will realise how multilayered the notion is. Politically speaking, the "Arab world" connotes the 22 Arabic speaking nations of the Arab League. The question of who exactly are the Arabs and what exactly is their cuisine is a question simpler to ask than answer.