Source: The Arabic influence in the gastronomy of Peru
Gulf Times
by Jose Benzaquen
July 4, 2021Peruvian cuisine reflects the country’s history with a variety that is unique in the world. If we Peruvians have something to be grateful for in our culinary world, it would be the significant influence that the Arab culture that was integrated through the migration of Europeans from the lands of the Iberian Peninsula, the Al Andaluz, where the Arab presence was approximately 800 years with an important Caliphate established in Cordova.
The introduction of the two worlds of different cultures helped shaped the wealth of a land called Peru — known for its cultural diversity with an exquisite and tremendously varied gastronomy. As mentioned in our previous article on the Arab presence in Peru, confirmed Arab manifestations in many aspects and obviously in our cuisine.
Many typical Peruvian dishes can be easily recognised by its unique Arab touch, especially in the current variety of desserts where honey nougat, rice pudding (Roz b Halib) and Peruvian picarones are accompanied by dried fruits, sugar cane, from syrup (sugar dissolved in water) as well as many products that we can taste with some familiarity in the meals that are offered in many restaurants in Doha.
This article is over two years old, but still noteworthy,
Again, we see the enormous out-sized Arab influence in South America.
Some more from Peru:
Posted on YouTube: February 2, 2022
Posted on YouTube: October 7, 2021
Again, the influence of Arab culture can be found all over Latin America.
