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Historically, the food structure of Persian-Arabian civilization began with cooking techniques innovated in ancient Persia and carried forward by Persia during the Sassan Dynasty. With the coming of Islam, to these were added the dietary customs of the Arabs, and through the growth of the Turkish Empire, Turkish methods of cooking were also incorporated in the culinary tradition. In the areas covered by this dietary civilization, nan became widespread, but on special occasions or among the upper classes, the rice dish called pilau was also frequently served. The most important meat was mutton, and a representative food in this region would be the kebab, deriving from Turkish cooking. Another feature is the plentiful use of hot peppers, black pepper, cloves, and other strong spices.
Our guide lists some of the Arabian restaurants in Cuba. In those restaurants you could enjoy fine, well-crafted Arabian cuisine.
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