São Paulo – Olive oil, dates, olives, sardines, pistachio, couscous, pickles, cinnamon, frozen strawberries. These are some of the food products Brazil imports from the Arab countries that can be found in Christmas dinners across Brazil. ANBA asked chef and cuisine professor Rosny Gerdes of Phiroza Gastronomia to talk about some of the many possibilities of these foods.
The olive oil is produced by several Arab countries, particularly in North Africa, and is a staple fat in the kitchen. “Depending on the culture, a different fat is used. The French use more butter, while the Italians and Arabs use oil, which can be used in the basic sofrito with onions and garlic as the base of many dishes, such as rice. It’s a fat that can be used in most dishes,” said the chef.
A fruit that is a symbol olf many Arab countries, the date is seen as a superfood as it’s a great source of vitamins and minerals. Multifunctional in the kitchen, it can be used in sweet and savory dishes and even substitute cane sugar in recipes. “The date is a dried fruit that is very particular of the Middle East and has a very rich symbology in the Arab culture. It can be used in the couscous, messing around with sweet and savory dishes, and even sweet pies. It can be diced and added to rice, farofa, and even salads with nuts. I serve couscous instead of rice in the Christmas dinner,” said Gerdes.
Couscous is an Arab dish that is consumed in many regions of Brazil, known for its versatility. “Couscous can be served with aromatics, lamb or vegetables. It’s very easy to make; in five minutes it’s ready,” said the chef.
Other Arab food Brazil imports are olives, which have a remarkable flavor and is the base of the olive oil. “The olives can be included in the dinner as a French tapenade, where it’s diced and mixed with parsley, anchovies, garlic, and can be added to a cod, a bruschetta, a salad, or it can be served on its own, whole, with oil and oregano as an appetizer,” said the chef.
The sardine is another typical dish found in North Africa that can be part of the Christmas dinner. “Sardine is a very peculiar fish, love it or leave it. A simple grilled sardine is marvelous, or even with a tomato sauce to be serve as a starter. A sardine escabeche is very Arab, too, with the acidity of the vinegar, the fat of oil, and aromatics – it can be a great option to start a meal. The ideal is keeping it simple and not going crazy,” said Gerdes.
Pickles are also some of Arab shipments to Brazil. “It’s like cilantro – you have to know how to use it, and it can be added to a potato salad, adding a crunchy factor and an acidity,” he said.
Sweet dishes
Frozen strawberries are also part of the Arab imports to Brazil. For Gerdes, it can be used in a coulis, a berry dressing to be served over an ice cream, a vanilla flan or a cheesecake.
An Arab nut, pistachio is also imported by Brazil. “Pistachio is a very expensive nut, very typical of Sicily, Bronte, and used by many Arabs. They use it in ice creams and desserts, those wonderful Arab sweets. I usually serve it as a dessert, which is a financier, an almond and pistachio cake, a French classic,” he said.
Cinnamon is one of the most used spices in Brazilian cuisine, and a good part come from the Arab countries. “Cinnamon is my favorite spice, and it has a very relevant nutritious value, in addition to its aroma. For me, apple and cinnamon are a gorgeous match, so I’d suggest a tarte tatin, an apple pie,” the chef said.
Translated by Guilherme Miranda