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High Quality Content by WIKIPEDIA articles! Arab cuisine of the Persian Gulf includes cuisines that shared by of most Arab populations in the Persian Gulf area. Originally, the Arabs of the Arabian Peninsula relied heavily on a diet of dates, wheat, barley, rice and meat, with little variety, with a heavy emphasis on yogurt products, such as leben. As the indigenous Semitic people of the peninsula wandered, so did their tastes and favored ingredients. Persian Gulf cuisine today is the result of a combination of richly diverse cuisines, incorporating Lebanese cooking, Indian cooking, and many items not indigenous to the Persian Gulf region, which were imported on the dhows and caravans. There is a strong emphasis on the following items in Arabian cuisine: lamb, yogurt, mint, thyme, the inescapable tea, sesame, curry powder, saffron, turmeric, garlic, cumin, cinnamon, rice, and fish

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