Published on November 1, 2016. Link here
If there’s one thing we know Arabic food always delivers, is a punch of flavor! Be the dish from Levant, the Gulf and even North Africa – the richness, depth & variety of flavors are vast & unique.
Arabic food contains a lot of vegetables, proteins and grains, yet some cooking methods and ingredients may not be the best solution to a healthy diet.
Here are my 5 top tips on how you can cook Arabic food healthier!
#1 Skip the ghee!
Ghee is a more concentrated form of butter, thus is higher in fat content. Substitute Ghee with olive oil, butter, or both.
#2 Bake it, don’t fry it!
This is especially true when it comes to dishes like sambousek! You can brush the sambousek with vegetable oil & pop it into a high heated oven to bake. I always get a crispy result!
#3 If fermented, rinse before eating
If you’ve ever been to an Arabic restaurant, then you would have noticed a bowl of pickled veggies including gherkins & turnips which are generally served on the side.
Pickling involves a lot of salt, and salt retains moisture! Here’s a trick I like to use to reduce the saltiness level; rinse & soak the picked veggies in water for 30 minutes then serve.
#4 Sweeten without sugar
Popular Arabic desserts like baklava & konafa are always finished off with a concentrated sugar syrup.
Replace the sugar syrup with natural sugars including; honey, date syrup and maple syrup. Use in moderation.
#5 Select high quality leaner meats
Many Arabic dishes involve protein. An easy trick to immediately reduce unwanted “bad” fats in a dish is by using leaner cuts of meat. If unsure, consult your butcher.
CAN YOU RECOMMEND ANY TIPS FOR HEALTHIER COOKING? PLEASE LEAVE THEM IN THE COMMENT BOX BELOW!
Article published on BBC Good Food ME, November 1, 2016. Link here (Images were also provided by BBC Good Food ME).