Eastern Arabian cuisine

Eastern Arabian cuisine today forms the traditional cuisine for countries such as Kuwait, Bahrain, Qatar, United Arab Emirates, the southern part of Iraq, and eastern parts of Saudi Arabia and Oman, each with slight local variations.

[1] As with most Asian cultures, the culinary heritage can find its root in either Persian, Indian, or Chinese cuisines.

In fact the food structure of Persian-Arabian civilization began with cooking techniques innovated in ancient Persia and carried forward by Persians during the Sassanid Dynasty.

The exchange of customs and food was bidirectional, with Arabs also exporting their dietary preferences such as dates, figs, and lamb to the areas they traveled to or conquered including the Persian empire and the Turkish population of Balkan.

[1][4] This interchange of goods and ways of life, was significant in forming the current modern Arab diet.

In addition, the cuisine is heavily dosed with spices, from hot sauces to every variety of pepper, to tea.

A dallah is a traditional Arabic coffee pot that contains Arabic coffee , which is usually served to guests in the majlis or dewaniya .
Sag'ai dates from Saudi Arabia. Sag'ai dates are grown in the Arabian Peninsula and are naturally sweet, luscious and very soft.
Fresh Arabian camel milk . Camel milk may also be strained to form strained yogurt .
A majlis in the United Arab Emirates. Majlis (literally a place of sitting ) is where guests are welcomed and usually offered dates and Arabic coffee.