How to make healthy Arabic food

How to make healthy Arabic food

 Although Arabic cuisine includes a wide variety of vegetables, proteins, and grains, certain cooking methods and ingredients are not conducive to a healthy diet. The following tips offer ways to prepare healthy Arabic dishes without compromising richness and depth of flavor.

Omit ghee

Ghee is a more concentrated form of butter and thus contains a higher fat content. Replace ghee with olive oil, butter, or a combination of both.

Bake, do not fry

This principle is particularly relevant for items such as sambousek (a dish similar to a samosa or empanada). Instead of frying, coat the sambousek with vegetable oil and bake in the oven at medium-high heat to achieve a crisp texture.

Rinse if fermented before consumption

A common Arabic accompaniment is a plate of pickled vegetables, including gherkins and turnips, often served as an antipasto in Arab cuisine. Pickling involves substantial salt, which helps retain moisture. At home, reduce saltiness by soaking the pickled vegetables in water for 30 minutes prior to serving.

Sweeten without added sugar

Beloved Arabic desserts such as baklava and konafa are typically finished with a concentrated sugar syrup. Substitute the sugar syrup with natural sweeteners such as honey, date syrup, or maple syrup, while using these alternatives in moderation.

Choose high-quality lean meats

Many Arabic dishes feature protein. To immediately reduce undesirable fats, opt for leaner cuts of meat. If uncertain which cuts to choose, consult your butcher.