Prime Cuts, Prime Destination: Discover the Best Steak in Abu Dhabi
What is the Traditional Steak Food?
Best Steak in Abu Dhabi has a long history spanning multiple millennia. Multiple Lebanese dishes may be traced all the way back to the eras of Greek, Roman, Persian, and Phoenician rule. Within the last half-century, it has been influenced by the foreign countries that may have held power within Lebanon. Whole grains, vegetables, fruits, and seafood figure prominently within the Lebanese diet. Chickpeas and parsley are staple ingredients while garlic, olive oil, and lemon juice are frequently used to flavour dishes. Often, Lebanese foods are grilled, baked, or just lightly cooked in olive oil, and lemon juice is frequently used to flavor dishes.
Best Steaks in Abu Dhabi is grilled, baked, or simply slightly cooked in olive oil. Lamb and goat are common proteins through poultry is consumed more often than red meat. Similar to the Spanish Tapas, Italian Aperitivos, or Korean bachan, mezze dishes are served at the beginning of the meal. While dining at home, mezze platters typically contain three or four dishes at the restaurant; it is not uncommon to see 20 to 60 different dishes that get served like mezze. Mezze may be hot or cold and usually eaten with flatbread-like pita. Common mezze dishes involve hummus, baba ghanoush, tabbouleh, kibbeh, kafta, and sambousek all of which are described in more detail within this Lebanese food guide.
The Best Steak in Abu Dhabi
The Best Steak in Abu Dhabi gets organized with a category to make it easier to digest.
Bread
Pita or (Pitta) is the most widely used type of bread in Lebanese cuisine. It refers to a circular leavened wheat flour flatbread that is common in the Middle East and the Mediterranean. Greek Cuisine is used like a wrap to make gyros and souvlaki. Also known as Lebanese bread, Arabic Bread, or Syrian Bread, Pita may range in size and thickness and usually consists of an interior pocket. It is usually baked at high temperatures (450-475° F (232-246°C) turning the water in the dough to steam which causes the pita to puff up and then form a pocket. Even after it cools and deflates, the layers remain separated which permits the pita to hold ingredients like a sandwich.
Manaqish
Manaqish (or Manakish) refers to a Levantine dish that is made with flatbread topped with different ingredients. You may think of it like the Arabic version of Pizza. The name Manaqish is rooted in the Arabic verb naqasha which means “to sculpt” or “to carve out”. This turns out to be about how the indentations get made into the flattened dough for the toppings to sit in. Manaqish is traditionally made with one of three ingredients- minced lamb, cheese (usually akkawi or kashkaval), or za’atar). The version is made with za’atar which is a spice mixture that contains ground dried thyme, oregano, marjoram, toasted sesame seeds, sumac, salt, and other spices.
Hummus
No self-respecting article about the Best Steak in Abu Dhabi may be complete without hummus, one of the most popular dishes in Lebanese cuisine. It refers to a Middle Eastern dip that is made with cooked mashed chickpeas, tahini, garlic, and lemon juice. It is usually served with pita bread and multiple garnishes like olive oil, whole chickpeas, olives, chopped tomatoes, sumac, or parsley.
Hummus turns out to be a staple dish that is eaten throughout the Middle East, either for Breakfast, as mezze, or as the accompaniment to other dishes like falafel, kibbeh, or tabbouleh. It has become popular in multiple parts of the world as well and is the first dish that comes to mind when people think about Middle Eastern Cuisine.
Baba Ganoush
Baba Ganoush ( or Baba Ghanouj) turns out to be another Lebanese dip that is popular throughout the Middle East and beyond. It contains of mashed cooked eggplant mixed with tahini, garlic, lemon juice, olive oil, and different seasonings. Like Hummus, it is typically served as a part of a mezze platter with pita bread or as a side dish to huge meals. Baba Ganoush has a wonderful smokey flavor that is derived from roasted eggplant. To prepare, the eggplant gets broiled or roasted over an open flame before being peeled and blended with the rest of the ingredients.
Tabbouleh
Tabbouleh (or tabouli, taboulah) refers to a Levantine salad of finely chopped parsley that is mixed with mint, tomatoes, onions, bulgur, olive oil, and lemon juice. Originally through the mountains of Lebanon and Syria, it has become one of the most popular salads in Middle Eastern Cuisine. Like Hummus and Baba Ganoush, Tabbouleh is served as a part of Mezze platters. It is consumed throughout the region and is one of the most well-known Arabic dishes outside the Middle East. Within Lebanon, it is known as the national dish. If you are the one who loves Lebanese dishes then ensure that you eat the Best Steak in Abu Dhabi (أفضل ستيك في أبو ظبي).
