What kind of food is this ?

[Sinnerman108]

If you are a meat eater like me,

you will most probably know that the taste of a young animal is much much better than the older one.
the older the animal gets, the tougher the meat and less taste.

A sheep is good around 3, to 4 months old.
A camel is good 5 months old.
and calf is same.

The taste of a young cow calf ( veal ) is just out of this world.

Remember, when the angels stopped over for great and lovely Ibrahim (A.S)

he killed and cooked a calf for them.

 

[Nilgiri]

the older the animal gets, the tougher the meat and less taste.

There is a sweet spot in age when they are not too young or old, and the meat though tougher than before, is great for slow cook stew and braising etc. Even the tougher cuts like brisket compared to loin (of same animal at whatever age) follow this philosophy.

E.g mutton dishes compared to lamb....there is still much advantage to mutton...though everyone (esp in west) think lamb is the be all end all......., just need to know how to cook mutton right.

 

[Ceylal]

You need to see a doctor bro (I thought that your obsession got cured after a several month long break but I was wrong), especially considering that various grilled meats (lamb, goat, chicken, camel etc.) are eaten in Algeria as well and in the exact same fashion. Especially in rural areas. KSA has one of the highest urbanization rates in the world. 80%+ of all citizens live in cities.

Algeria is way different and culinary delight rival the best what the Med has to offer...
You may live in the cities, as you say, but the world knows better that the Saudi brain hasn't left Ghar Hira. And the only fauna that ressemble the Sauds dining mores and habits are best represented by hyenas..both are disgusting to to see them tearing into the flesh..No class whatsoever...jusyt disgusting..

Seif les crabes said
"I thought that your obsession got cured after a several month long break but I was wrong"
Pal you needed more than me or any participant in this forum..Me I am toying with you..You take this crap so seriously that you have created a boiling room , just to defend your likes and the Saudis monarchy... Your are defending what the world knows as subhumans..Open any dictionary in Europe and look the definition of the word..you find next to it..KSA rulers..

 

[Mootaz-khelifi]

tooo much eating with hands directly where is the spoons and forks ... here only thing is food eating with bread we don't use spoon and forks

 

[Saif al-Arab]

Algeria is way different and culinary delight rival the best what the Med has to offer...
You may live in the cities, as you say, but the world knows better that the Saudi brain hasn't left Ghar Hira. And the only fauna that ressemble the Sauds dining mores and habits are best represented by hyenas..both are disgusting to to see them tearing into the flesh..No class whatsoever...jusyt disgusting..

Don't make me laugh cretin. Algerian cuisine, while part of the larger Arab family, don't hold a candle to the diversity and influences (outwards and inwards) of Saudi Arabian cuisine. Numerous native Saudi Arabian dishes are famous across the Arab and Muslim world (in fact world) and have influenced more cuisine than most others.

I don't want to insult a brotherly country (Algeria) or people just because of a stateless Kabyle fanatic like you, but as far as hygiene goes, Algeria is lightyears away from KSA. Living standards included.

KSA is a stone throw away from the real Mediterranean (in fact a basin country), meaning the Eastern Mediterranean (the most ancient part of it and the culinary richest) so if that is an argument that is supposedly relevant it fails big time.

KSA (Arabia) was the center of the world's largest trade (Indian Ocean/Arabian Sea) trade which enriched Saudi Arabian/Arabian cuisine more than most other cuisines of the world and long before those spices, fruits, vegetables reach the periphery that Algeria was/is, aside from the Roman period and Arab conquest.

https://en.wikipedia.org/wiki/Indian_Ocean_trade

A trade that Arabs (Arabians) controlled for millennia.









Algeria? Nowhere to be seen.

Give it a rest troll. Your pathetic troll attempts are just that, pathetic.

Now lamb, goat, game, chicken and tender baby camel meat is not supposed to be the most delicious and expensive meat feasts out there. Especially grilled or slow cooked naturally.

Not a rich, cuisine. In a parallel universe.

One of the most famous drinks and most consumed drinks were created by Arabians (it's called COFFEE). That is a bigger legacy than anything Algeria has to offer or most country cuisines for that matter.

Go take your medicine and give it a rest. You forgot it as usual.

tooo much eating with hands directly where is the spoons and forks ... here only thing is food eating with bread we don't use spoon and forks

More than half of the world eats with their hands. Also this is done mostly by tribal people or Bedouins. Most people use spoon and forks. It depends on the dish. Some dishes are easier eaten by your hands (and also taste better that way) while other with spoon and forks.

Bread is a stable dish in KSA as well (oldest bread in the world was found in neighboring Southern Jordan, 14.500 years old) and also eaten alongside many if not most dishes.

All 3 methods of eating are used and there is zero problem with this.

I proudly use all 3 methods depending on the dish I am eating, the setting etc.

Nor is hygiene a problem as people wash themselves thoroughly 5 times a day (cleanliness is very much prioritized in KSA, hence the many fragrances) and before every meal and only use their right hand only for eating.

If you have a gathering of 100's or 1000's of people you eat larger portions. It's normal and logical. Especially in a culture were sharing is something normal and eating together.

I don't know why people who have a much older and richer culture (Arabs) need to copy Europeans who did not know what hygiene was (large percentage of Europeans) millennia before Arabs knew it and applied it. And I am not even going to mention how much Arabs influenced Spanish, Portuguese, Italian, Greek etc. cuisine. This is described in detail just a search away on Google.

I guess that KSA does not have this complex as we were never a Western colony (unlike others) nor were we forced to learn the conquerors language and adopt some of their customs while removing our own under pressure to fit in! That is also why we wear our traditional clothing (s - as there are hundreds of traditions clothing) proudly.

https://defence.pk/pdf/threads/traditional-clothing-from-the-arab-world.262640/

 

[Mootaz-khelifi]

here most of our dishes are even couscous or pasta so spoons and forks are always used ... even if we cook rice
it's kinda easier and less smudgy as 90% of our food is with tomato sauce
and even in wedding feast spoon and forks always avaliable
and spoons where used in many areas in the meditereanin sea shore countrys like long time ago so for us here it's something we used to have in our coulinay culture ... and i think it's more healthier as we wash spoons and forks with hot water

 

[Saif al-Arab]

here most of our dishes are even couscous or pasta so spoons and forks are always used ... even if we cook rice
it's kinda easier and less smudgy as 90% of our food is with tomato sauce
and even in wedding feast spoon and forks always avaliable
and spoons where used in many areas in the meditereanin sea shore countrys like long time ago so for us here it's something we used to have in our coulinay culture ... and i think it's more healthier as we wash spoons and forks with hot water

Pasta due to Italian influence, I imagine.

Couscous is similar to rice and bulgur which is eaten a lot in KSA and vast majority of Arab countries.

Tomato sauce (we have our own chili tomato sauce called "Dakkous/Daqqus"

DAKKOUS (TOMATO SAUCE)
Makes 250ml

Ingredients:

• 15ml Sunflower or Olive Oil
• 2cloves (10gr) Fresh Garlic, crushed
• 250gr Ripe Tomatoes, skin removed and chopped
• 2.5ml Cumin Seeds, toasted and crushed
• 15ml Tomato Paste
• 1 Fresh Chilli, seeds removed and chopped
• 1 Freshly squeezed Lemon Juice
• Fine Salt
• Freshly grounded Black Pepper

Method:

1. Heat the oil in a pan, then add the garlic and cook for a few seconds.
2. Add the tomatoes.
3. Cover and allow to simmer on a low heat for about 30 minutes, or until the tomatoes are soft.
4. Add the remaining ingredients and cook with the lid off for about 2 minutes, then remove from the heat.
5. The sauce can be stored in a sterilised glass bottle in the fridge then heated as needed.

JANUARY 27, 2015
http://www.jackiecameron.co.za/recipes/saudi-arabia-dakkous

Fork and spoon is available in every home in KSA and most use them on a daily basis but in special traditional gatherings (especially rural people like those in the video) you eat certain dishes with your hands as it is easier and the tradition.

Spoon and forks were used for millennia in Arabia as well. The oldest traces of spoons have been discovered in Egypt next door which is a neighbor of KSA, in particular Hijaz. Some dishes are just eaten with the hand.

https://en.wikipedia.org/wiki/Spoon

You can see some 50 or something Saudi Arabian dishes on this Youtube channel. Both in English and Arabic.

https://www.youtube.com/user/SaudiFoodWithEman/videos

 

[takeiteasy]

The taste of a young cow calf ( veal ) is just out of this world.

Getting good beef and selecting the portion to buy, needs some expertise.

 

[Saif al-Arab]

Getting good beef and selecting the portion to buy, needs some expertise.

You learn that by experience but initially rely on family, friends or a reliable butcher that knows what he is doing and who buys fresh meat from trusted farmers etc.

Same thing when buying seafood. In Hijaz most locals, if buying seafood on fish markets in the smaller coastal villages (not talking about the large cities like Jeddah etc. and regular supermarkets which have flooded the market sadly and made the small shops lives difficult) have their own reliable fishermen that they buy fresh seafood from.

This way it is also cheaper actually and you know what you are buying. It is fresh seafood, not frozen as in the stores (mostly).

Sometimes some of those fishermen are as friendly as to take you out with them and help them or watch them catch fish late at night or in the early morning. That is also a good experience actually.

 

[Thorough Pro]

I must admit this looks fantastic

 

[HannibalBarca]

Pasta due to Italian influence, I imagine.

Couscous is similar to rice and bulgur which is eaten a lot in KSA and vast majority of Arab countries.

Tomato sauce (we have our own chili tomato sauce called "Dakkous/Daqqus"

DAKKOUS (TOMATO SAUCE)
Makes 250ml

Ingredients:

• 15ml Sunflower or Olive Oil
• 2cloves (10gr) Fresh Garlic, crushed
• 250gr Ripe Tomatoes, skin removed and chopped
• 2.5ml Cumin Seeds, toasted and crushed
• 15ml Tomato Paste
• 1 Fresh Chilli, seeds removed and chopped
• 1 Freshly squeezed Lemon Juice
• Fine Salt
• Freshly grounded Black Pepper

Method:

1. Heat the oil in a pan, then add the garlic and cook for a few seconds.
2. Add the tomatoes.
3. Cover and allow to simmer on a low heat for about 30 minutes, or until the tomatoes are soft.
4. Add the remaining ingredients and cook with the lid off for about 2 minutes, then remove from the heat.
5. The sauce can be stored in a sterilised glass bottle in the fridge then heated as needed.

JANUARY 27, 2015
http://www.jackiecameron.co.za/recipes/saudi-arabia-dakkous

Fork and spoon is available in every home in KSA and most use them on a daily basis but in special traditional gatherings (especially rural people like those in the video) you eat certain dishes with your hands as it is easier and the tradition.

Spoon and forks were used for millennia in Arabia as well. The oldest traces of spoons have been discovered in Egypt next door which is a neighbor of KSA, in particular Hijaz. Some dishes are just eaten with the hand.

https://en.wikipedia.org/wiki/Spoon

You can see some 50 or something Saudi Arabian dishes on this Youtube channel. Both in English and Arabic.

https://www.youtube.com/user/SaudiFoodWithEman/videos

Tunisia history with Tomatoes is a bit different than around the Region.

Tomato is an American fruit/vegetable, brought back by the Andalusian Christophe Colomb...
At first no one wanted it and didn't have the shape we know today and was mostly toxic( since they mixed healthy and toxic one togethers)
Therefore Tomatoes spread across the East Med side, Mostly Portugal/SPain/Italy and The Maghreb, But it was mostly Ornamental, So, except Beys/Kings/ Nobles the lower class couldn't access it.

Early Writings in EU about Tomatoes is in 1544...
Oldest founding of the "First" cookbook with Tomato was around 17th century, but still almost no one jumped on it, because too many species of Tomatoes at that time were toxic.

Then It came back around the 18th century, When they started to classify the plant, Italy/Spain,Therefore... Tomato cookbooks and cuisine spread.

A British consul in Late 19th century said That Tomato was mostly used 50 years before it's mandate in The ME (Syria) (late 19th century) Therefore according to him around 1850, less than 50 years before Italian begun to officially cook it...

But in TN it's different, There was actually an exposition about Tomato in TN A decade ago, Where Tomato plants were used in the garden of the Ruler/Nobles, as a "medicine" ( because of it's toxicity". Just few decades or so after being brought back from America... Mostly because of Andalusian Refugees (BTW a good chunk of them came in TN) And Spanish 2-3 Decades rule , Therefore making it around the 1550-1600 window)

AS for "Cooking it" to eat it, Researchers said that during Summer, Farmers will press that "Red perle" and mix it with salt... and will put it on bread or drink it in the morning. (Yep that a tomato sauce...) and the oldest transcription was around the 18th century, depiction of that was at a local "saint" painting...

But "Tomatoes" didn't spread that much in TN after that, it was very limited, but still Here, among The First guys...
It's only in the 20th Century, that Tomato came at full spread with Sardinian/Sicilian influence from the Bey Families In Late 19th century.

In The End, The mass adoption came a century + ago. But Tomato and it's Sauce existed in TN at the same time as other countries in the MED, (Maybe even a bit sooner). That's for the "eating part", the Introduction/Medicine etc... Is also at the same time as Spaniards (thx to Andalusian refugees).

In TN, Tomato is put/used in EVERYTHING... Whatever dish you may think of it... You will found it in...Whatever the color of the Dish... may it Black/White/Yellow/REd... you will find a tomato in it.

Actually TN is Tomato Top 1 Consumer in the World...

Ps: Same for Chili, In TN we've got one of the oldest use of Chili after Spaniards came back with it... and Since then we've got a special TN "National treasure"... Harissa...

 

[Mootaz-khelifi]

We are always The 2nd Nation in Pasta consumption our annually pasta consumption is 17 kg per capita ( my consumption is higher )

few of recepies in arabic & french

https://www.facebook.com/

https://www.facebook.com/

https://www.facebook.com/

 

[Nilgiri]

Tunisia history with Tomatoes is a bit different than around the Region.

Tomato is an American fruit/vegetable, brought back by the Andalusian Christophe Colomb...
At first no one wanted it and didn't have the shape we know today and was mostly toxic( since they mixed healthy and toxic one togethers)
Therefore Tomatoes spread across the East Med side, Mostly Portugal/SPain/Italy and The Maghreb, But it was mostly Ornamental, So, except Beys/Kings/ Nobles the lower class couldn't access it.

Early Writings in EU about Tomatoes is in 1544...
Oldest founding of the "First" cookbook with Tomato was around 17th century, but still almost no one jumped on it, because too many species of Tomatoes at that time were toxic.

Then It came back around the 18th century, When they started to classify the plant, Italy/Spain,Therefore... Tomato cookbooks and cuisine spread.

A British consul in Late 19th century said That Tomato was mostly used 50 years before it's mandate in The ME (Syria) (late 19th century) Therefore according to him around 1850, less than 50 years before Italian begun to officially cook it...

But in TN it's different, There was actually an exposition about Tomato in TN A decade ago, Where Tomato plants were used in the garden of the Ruler/Nobles, as a "medicine" ( because of it's toxicity". Just few decades or so after being brought back from America... Mostly because of Andalusian Refugees (BTW a good chunk of them came in TN) And Spanish 2-3 Decades rule , Therefore making it around the 1550-1600 window)

AS for "Cooking it" to eat it, Researchers said that during Summer, Farmers will press that "Red perle" and mix it with salt... and will put it on bread or drink it in the morning. (Yep that a tomato sauce...) and the oldest transcription was around the 18th century, depiction of that was at a local "saint" painting...

But "Tomatoes" didn't spread that much in TN after that, it was very limited, but still Here, among The First guys...
It's only in the 20th Century, that Tomato came at full spread with Sardinian/Sicilian influence from the Bey Families In Late 19th century.

In The End, The mass adoption came a century + ago. But Tomato and it's Sauce existed in TN at the same time as other countries in the MED, (Maybe even a bit sooner). That's for the "eating part", the Introduction/Medicine etc... Is also at the same time as Spaniards (thx to Andalusian refugees).

In TN, Tomato is put/used in EVERYTHING... Whatever dish you may think of it... You will found it in...Whatever the color of the Dish... may it Black/White/Yellow/REd... you will find a tomato in it.

Actually TN is Tomato Top 1 Consumer in the World...

Ps: Same for Chili, In TN we've got one of the oldest use of Chili after Spaniards came back with it... and Since then we've got a special TN "National treasure"... Harissa...

That's real interesting! @Gomig-21

 

[Ceylal]

Don't make me laugh cretin. Algerian cuisine, while part of the larger Arab family, don't hold a candle to the diversity and influences (outwards and inwards) of Saudi Arabian cuisine. Numerous native Saudi Arabian dishes are famous across the Arab and Muslim world (in fact world) and have influenced more cuisine than most others.

I don't want to insult a brotherly country (Algeria) or people just because of a stateless Kabyle fanatic like you, but as far as hygiene goes, Algeria is lightyears away from KSA. Living standards included.

KSA is a stone throw away from the real Mediterranean (in fact a basin country), meaning the Eastern Mediterranean (the most ancient part of it and the culinary richest) so if that is an argument that is supposedly relevant it fails big time.

KSA (Arabia) was the center of the world's largest trade (Indian Ocean/Arabian Sea) trade which enriched Saudi Arabian/Arabian cuisine more than most other cuisines of the world and long before those spices, fruits, vegetables reach the periphery that Algeria was/is, aside from the Roman period and Arab conquest.

https://en.wikipedia.org/wiki/Indian_Ocean_trade

A trade that Arabs (Arabians) controlled for millennia.









Algeria? Nowhere to be seen.

Give it a rest troll. Your pathetic troll attempts are just that, pathetic.

Now lamb, goat, game, chicken and tender baby camel meat is not supposed to be the most delicious and expensive meat feasts out there. Especially grilled or slow cooked naturally.

Not a rich, cuisine. In a parallel universe.

One of the most famous drinks and most consumed drinks were created by Arabians (it's called COFFEE). That is a bigger legacy than anything Algeria has to offer or most country cuisines for that matter.

Go take your medicine and give it a rest. You forgot it as usual.



More than half of the world eats with their hands. Also this is done mostly by tribal people or Bedouins. Most people use spoon and forks. It depends on the dish. Some dishes are easier eaten by your hands (and also taste better that way) while other with spoon and forks.

Bread is a stable dish in KSA as well (oldest bread in the world was found in neighboring Southern Jordan, 14.500 years old) and also eaten alongside many if not most dishes.

All 3 methods of eating are used and there is zero problem with this.

I proudly use all 3 methods depending on the dish I am eating, the setting etc.

Nor is hygiene a problem as people wash themselves thoroughly 5 times a day (cleanliness is very much prioritized in KSA, hence the many fragrances) and before every meal and only use their right hand only for eating.

If you have a gathering of 100's or 1000's of people you eat larger portions. It's normal and logical. Especially in a culture were sharing is something normal and eating together.

I don't know why people who have a much older and richer culture (Arabs) need to copy Europeans who did not know what hygiene was (large percentage of Europeans) millennia before Arabs knew it and applied it. And I am not even going to mention how much Arabs influenced Spanish, Portuguese, Italian, Greek etc. cuisine. This is described in detail just a search away on Google.

I guess that KSA does not have this complex as we were never a Western colony (unlike others) nor were we forced to learn the conquerors language and adopt some of their customs while removing our own under pressure to fit in! That is also why we wear our traditional clothing (s - as there are hundreds of traditions clothing) proudly.

https://defence.pk/pdf/threads/traditional-clothing-from-the-arab-world.262640/

It looks discusting, eaten the same way..The Hyennas must have followed your sailors and seen them eat...

 

[lastofthepatriots]

BTW how this thread can turn into some kind of "racial discussion" between Pakistanis and Indians, I don't know? Once again.

Imagine having an obsessed ex girlfriend that stalks you at every corner or even every time you breathe. Then multiply that crazy bitch by 1.3 billion. This is how Pakistanis feel regarding Indians.