Arabic food

Arab culture is known for its exotic beauty, the mosques, Persian carpets, spices. Its gastronomy is also recognized, but despite the large Arab community in Florianópolis, there are few restaurants in the city, concentrated more in the central region. Arabic food restaurants usually serve esfiha, kibe, couscous, beirut, kafta, cigars, in addition to grains, fruits, vegetables, herbs and traditional oriental spices. Hommus (chickpea paste), curd, tabbouleh, falafel, mejadra, baba ganush (eggplant). Some traditional desserts were also included in the menus, such as halawi, mamul, burman, rahat and bacleua. In Arab culture, mutton and fish are widely used in meals. These dishes are no longer so common around here. But there is a tradition that does not change: Arab meals are very plentiful. The pig, an impure food for Islam, is rejected. Curiosity: Arab food is a true fusion of traditions from different countries. In Iraq, for example, wheat, barley, figs, nuts and other grains were grown. It was there that the pita - or flatbread - was created. In Lebanon, bread was covered with meat and onions, giving rise to esfiha. Although the countries are very different today, what connects these traditions is the millenary Muslim religion. Therefore, all these peoples followed the food rules set out in the Quran. Harmonization: Arab culture has its typical drinks. In Floripa, they mostly serve Arak, an alcoholic beverage, distilled from grapes or dates infused with aniseed, traditional from Lebanon, Iraq, Syria, Palestine, Jordan and Israel. The drink has an alcohol content of 45,9% and is usually served with ice, being also called lion's milk or camel's milk. There is also Mâ E-zzahr (non-alcoholic distillate made from orange blossom) and Mahalabi (a milk-based delicacy), but they are rare in the city. Hot drinks, such as coffee and tea, always with fascinating flavors, are more consumed than cold ones. Salaam Aleikum!