Arabic Cuisine is defined as the several regional cuisines spanning the Arab world, from Mesopotamia to Saudi Arabia, and containing the Levantine, Egyptian, and other traditions also. There are lots of regional differences in Arab cuisine. For instance, mujadara in Syria & Lebanon is different from mujadara in Jordan / Palestine. Some dishes, like mansaf (national Jordan dish), are native to certain countries & rarely, if ever, make an appearance in other countries. Unlike in most cuisines, cinnamon is used in dishes of meat, as well as in sweets like baklava. Other desserts include many verities of rice pudding & fried dough. Groundnuts are a common filling for these treats. Saffron is used in everything, also in sweets, rice, beverages and others. Fruit juice is popular due to the climate. Due to historical interactions, Arabic food has been imminently influenced by Persian & Turkish culture. The rice dish known as pilaf is popular in Arab countries & among Arab communities around the world.
Arabic Breakfast includes bread & dairy products, with tea and sometimes jams. The most used is labneh & cream (Made of cow's milk or domestic buffalo milk). Flat bread with olive oil & za'tar is also popular. Most Arab families also consume hummus & falafel with pita bread. Lunch is traditionally eaten after the noon prayer. It consists of a portion of meat, poultry / fish, a portion of rice, bread, lentils or bagel, and a portion of prepared vegetables, fruit juice, Shineena, Karakaden, alcoholic beverages like Arag. Dinner is traditionally lightest meal. During Ramadan sweets are consumed much more than normal times; sweets & fresh fruits are served in the meals. Although most sweets are like knafeh, baklava, and basbousa, some are especially for Ramadan, like Qatayef.
Arabs are used to consume sheep & goats to get meat. Whereas on special occasions like Eid & wedding functions they are also use camels to make traditional dishes.