If you want to know more about particular people or region, you should start first with a food experience.

Arab cuisine is a mixture of various regional cuisines. These cuisines are centuries old and reflect the culture of trading in spices, herbs, and foods. The regions have many similarities, but also unique traditions. They have also been influenced by climate, cultivation, and mutual commerce.
We were on a small adventure in one of the best Arabic restaurants in Belgrade, where the chefs now, with a lot of experience, make their own original spice mixtures. The offer on the Lavash menu is wide and includes a combination of cuisines from the Arab region, emphasizing enjoyment for all the senses through food, interior, dishes, and a top wine list.

The herbs and spices are an inseparable part of every Arabic meal. The most used are sesame, saffron, black pepper, turmeric, garlic, cumin, cinnamon, parsley, and coriander. Also, the spice mixture baharat, ras el hanout, za’atar, and harissa.
In the LAVASH restaurant, chefs also make various masala mixtures, and that way, they go even far into Indian, Pakistani, Nepalese, and Bangladeshi cuisines. The masala mixtures includes 20 to 30 different spices and herbs in a specially defined ratio. It takes several days to make the mixture, and it implies the process of drying, grinding, and mixing the spices.

We assisted in the kitchen while the head chef Bojan made us a new three-course meal, offer for this season. Falafel with a dressing sauce, then humus, and various salads. Tomato soup with herbs and cheese on the top. Baba Ghanoush, fatoush, tahini and lavash, Chicken liver with pomegranate, grilled meat and vegetable. All the ingredients are fresh and imported from the native regions. What a great lesson and such delicious bites.

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