KABSA (The Arabian Food)

Kabsa (Arabic: كبسة‎‎ kabsah) is a family of mixed rice dishes that originates from Saudi Arabia, where it is commonly regarded as a national dish. Though kabsa is believed to be indigenous to Saudi Arabia, it is often served in countries such as Yemen, Palestine, Jordan, Qatar, Oman,United Arab Emirates, Bahrain, Iraq and Kuwait. The dish is also popularly known as makbus (Arabic: مكبوس‎‎) in most Arab states of the Persian Gulf, but is served in the same way. Meat for kabsa can be cooked in various ways. A popular way of preparing meat is called mandi. This is an ancient technique that originates in Yemen, whereby meat is barbecued in a deep hole in the ground that is covered while the meat cooks. Another way of preparing and serving meat for kabsa is mathbi, where seasoned meat is grilled on flat stones that are placed on top of burning embers. A third technique, madghūt, involves cooking the meat in a pressure cooker.

FOOD OF THE SAUDI ARABIANS

Saudi Arabia, the third-largest country in Asia, constitutes about four-fifths of the Arabian Peninsula. The other countries that share the peninsula—Yemen, Oman, United Arab Emirates, Qatar, Bahrain, and Kuwait—are all much smaller in area.The people of Saudi Arabia are descended from tribes of nomadic sheep and goat herders and maintain many of the traditions of their past. Traditional foods like dates, fatir (flat bread), arikah (bread from the southwestern part of the country), and hawayij (a spice blend) are still eaten by Saudis today, although most Saudis have settled in towns and cities and no longer follow the nomadic lifestyle. Saudi Arabia is also home to Makka, the origin and spiritual center of Islam.

Chicken Karahi (The Pakistani Food)

A karahi (/kəˈraɪ/; Hindi: कड़ाही kaṛāhī, Urdu: کڑاہی‎; also kadai, korai, karai, kadhi, kadahi, kadhai or cheena chatti) is a type of thick, circular, and deep cooking-pot (similar in shape to a wok) that originated in the Indian subcontinent. It is used in Indian, Pakistani, Bangladeshi, and Nepalese cuisine. Traditionally made out of cast iron, karahi look like woks with steeper sides. Today they can be made of stainless steel, copper, and non-stick surfaces, both round and flat-bottomed.
Karahi serve for the shallow or deep frying of meat, potatoes, sweets, and snacks such as samosa and fish and also for Indian papadums, but are most noted for the simmering of stews or posola which are often named karahi dishes after the utensil. Stews prepared in a karahi include chicken karahi, beef karahi, mutton karahi (usually made with goat meat, reflecting South Asian usage of the word mutton) and dumba karahi (made with lamb meat) and also karahi paneer (a vegetarian version). Prepared in a reduced tomato and green-chilli base, a karahi is a popular late-night meal in Pakistani cuisine, usually ordered by the kilogram and consumed with naan.
A balti, based on the food of Baltistan, is another dish cooked in a karahi.

Pakistan and its Foods

Pakistan lies northwest of India and west of China. The country's name comes from the Urdu language (Pakistan's official language), meaning "Land of the Pure." The spreading of the Islam religion, starting in the A.D. 700s, forms the basis of Pakistani cuisine. Because Muslims (those who practice the Islam religion) are forbidden to eat pork or consume alcohol, they concentrated on other areas of food such as beef, chicken, fish, and vegetables. The Moghul Empire (from India) began its ruling in present-day Pakistan around 1526. Its style of cooking, called Mughal , typically includes such ingredients as herbs and spices, almonds, and raisins. Mughal cooking remains an important part of Pakistani cuisine. Foods such as shahi tukra , a dessert made with sliced bread, milk, cream, sugar, and saffron (a type of spice), and chicken tandoori are still enjoyed in the twenty-first century.
FOODS OF THE PAKISTANIS
Pakistan is divided into four provinces, each with different cultures and regional specialties. For example, machli (fish) and other seafood are delicacies in the coastal Sind province. In Baluchistan, (the largest province) located in western Pakistan, cooks use the sajji method of barbecuing whole lambs in a deep pit. The people living in Punjab (eastern Pakistan) are known for their roti (bread) and elaborate cooking preparations. The Pathens, who occupy the Northwest Frontier province, eat a lot of lamb. Their cooking, however, is considered more bland than the other regions. Oven-baked bread eaten with cubes of meat, called nan-kebab , is a favorite Pathen dish. As a whole, milk, lentils, seasonal sabzi (vegetables), and flour and wheat products are the most abundant foods, forming the basis of Pakistani cuisine. Chapatis is a flat bread made from wheat and is a staple at most meals. It is used to scoop up food in place of eating utensils. Vegetables such as alu(potatoes), gobhi (cabbage), bhindi (okra), channa (chickpeas), and matar (peas) are eaten according to the season. Dhal (or dal ) is a stew made with lentils, one of the most commonly eaten vegetables.