Pulses in Arabian Peninsula cuisine

Arabian Peninsula: Location

The Arabian Peninsula comprises Saudi Arabia, UAE, Qatar, Bahrain, Oman, Kuwait, and Yemen.

It’s bounded by Egypt to the northwest, Jordan and Iraq to the north, the Persian Gulf to the east, the Arabian Sea and Indian Ocean to the south, and the Red Sea to the west.

Pulse Cultivation

The Arabian Peninsula is a region where ancient desert traditions meet modern global trade. While the arid climate makes large-scale farming a challenge, pulses have remained a cornerstone of the diet for centuries due to their long shelf life and high nutritional value.  Lentils and chickpeas are grown in some areas with irrigation.

Today, the Arabian Peninsula is more than just a consumer. Countries like the UAE have become global hubs for the pulse trade. They import vast quantities of lentils and chickpeas from other parts of Asia and redistribute them to the rest of the world, keeping the “Pulses from Asia” project connected to every corner of the globe.

Pulses in the Arabian Peninsula are often slow-cooked to bring out their creamy textures and paired with aromatic spices like cardamom, cumin, and black lime called Loomi.

Let’s go through the countries alphabetically, starting with Bahrain. But first, a quick stop in my kitchen to make two key spices: baharat and loomi.

Happy reading!

Coming up nextMaking Your Own Baharat and Loomi

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6 thoughts on “Pulses in Arabian Peninsula cuisine

  1. You’ve done an amazing job with this blog. It was both informative and enjoyable to read. The effort and research behind it really show!

    Liked by 1 person

    1. Thank you so much, that truly means a lot, Protima ! I pour my heart into the research and stories, so I’m thrilled it came through as both informative and enjoyable. More Gulf flavors coming up!

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