Modern cooking
The famous 'Beef Borguinian' French cooking, which is slowly cooked, was practiced in the Arab region five years ago as 'Skbaz'. It was cooked all night with meat, spices, palm juice and saffron.
On the occasion of Ramadan, various foods, such as Qatayif, Harira, Kuscus, Samosa, Lukaimat (Lalmohan National Sweet) and Sobia (kind of sweet drink) – all these foods have been prevalent for many centuries.
Andalusians did not serve food together. It used to serve it – first pulses, then sweet, occasionally pickle, finally again sweet. This custom is still prevalent in some regions, including Morocco.
Iraqi musician Jeriab was not only a melody, but also a revolution in Andalusia. He introduced the beauty of the food, the decoration of the plate, the use of glass (glass instead of gold), and the use of spoon-knife knife. His strategy later spread to Europe too.
Food is not only a matter of stomach, but it is also a manifestation of culture, health, beauty and morality. The culinary style of Islamic civilization teaches us – good food means a unique mix of purity, interest and social awareness.
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