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Arabian BanquetAn Arabian Banquet: envisage, if you will, sitting in a Bedouin tent on layers of Persian carpets, around the “sufrah”, (cloth), upon which is placed a feast second to none. The sky is pitch black as all banquets take place at night; the candles flicker in the desert breeze; the noise of various animals interrupts the children who are running backwards and forwards between the segregated men and women as the wedding party involves non-family guests………… Now, back to reality. Whether you are having an Arabian themed wedding, joining in an interfaith Arabian European/American marriage, or have been invited to attend an Arabic wedding this is a flavour of what you may expect at an Arabian Banquet.
Arabian cuisine is effected by three key things, (a) the nomadic Bedouin, (b) the Arabian dominance of the spice routes, and (c) the restrictions of the Qu’uran. Other influences, bearing in mind the size of the Middle East, are the differences in regional/tribal cultures, climate, terrain/geography, prosperity and external cultural influences. Initially the Bedouin’s only used transportable foods such as rice, beans, seeds, corn and dates, or ambulatory stock, e.g. sheep, goats and camels. Variety, e.g. root vegetables and spices, was added as they reached different oases. Today the Lebanese are said to have made the greatest impact on Arabic food. Arabian Banquet – Menu Setting: A traditional Arab meal would be composed as follows: Soup Salad, e.g. “Salata”, “Tabulai”, or “Hamooz” Meat, mutton or lamb Vegetables, e.g. a vegetable stew, fried or stuffed vegetables Bread, e.g. “Khubz”, or “Aish” (darker form of Pita) Rice or pasta, e.g. couscous Fruit Desserts are not commonly served except on special occasions. Arabian Banquet Etiquette:
Food would never be wasted after an Arabian banquet. It would be divided amongst those who helped prepare it, given to charities, or passed out to the poor. An Arabian Banquet Menu: The cuisine is based on flavour and using fresh ingredients. As many as 40 or 50 lambs would be killed and prepared for a wedding feast! Here are some dishes that you may find; in the Western world they may be preceded by “Mezze” (appetizers). “Shourabat Mozaat” (meat joint soup) “Shourabat ’Adas” (lentil soup) “Yayla Chorbashi” (yoghart soup – Turkish) “Sayyadieh” (rice in fish broth) “’Adas bi Haamud” (lentils with chard and lemon) Salads: “Tabulai” (“tabbouleh” mint and parsley salad) “Hamooz” (“hummus maslouq” chick pea salad) “Salata” (“salatit khyaarbi” crouton, cucumber, tomato and mint salad) “Salatit el Bataata” (potato salad) “Salatit el Loubieh (green bean salad) Meat and Fish Dishes “Qouzi” (stuffed baby lamb) “Kharoof Mahshi” (stuffed roast kid) “Kafta’ala Sheesh” (meat balls on a skewer) “Djaaj” (chicken) “Samak” (fish, e.g. “Kilich sheesh, swordfish) accompanied with “Riz” (rice), “Laban” (yoghart), and “Aish” (bread) Vegetables: “Mahshi Warak Areesh” (stuffed vine leaves) “Batinjaan” (eggpant/aubourgine) “Yakhnie” (vegetable stew) “Loubieh” (green beans) “Maqaali” (deep fried vegetables) Desserts: “Mahalabia” (semolina pudding) “Baqlawa” (Turkish layered pastries) “Murabba el Balah” (dates in syrup) “Murabba Qishr el Abou Sfayr” (bitter orange peel in syrup) “Moghlie” (festive rice pudding) Arabian Banquet Drinks: “Shai” (tea) and “Gahwa” (Arabic coffee) would be served, together with “mai” (water) and “’Ayraan” (a yoghart drink). Wine is not consumed by those adhering to Islamic laws. Arabian Banquet
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