I used to think my Scandinavian culture was the epitome of hospitality. We would serve large plates of food at mealtime for our guests, sit and talk over coffee and cake when a stranger would come to call. We would put our lives on hold for a few moments to entertain a friend.  Then I had the opportunity to enjoy a meal in the house of an Arab friend.  It was slightly overwhelming.

 In Arab culture hospitality is one of the most highly held virtues. Families pride themselves on being able to generously bestow favours on their guests. Company, whether it be friends, family or strangers, are always expected to be welcome into the home, especially to the dinner table.  Therefore, it should not be surprising to find that an Arabic dinner is more reminiscent of the American day-after-a-holiday meal. In other words, the meal is fairly festive and the atmosphere relaxed.  Guessed are offered, and, even more so, encouraged to try everything.  Most Arab hosts would feel disappointed if their guests had not at least sampled everything and even more disappointed if their guests have not eaten until they are more than stuffed. 

Arab food can be quite interesting to a guest who is not accustomed to the different spices and textures. Some common Arab dishes that have only recently become popular here in America include Hummus, Shawirma (gyro), stuffed grape leaves (dolmas), Baklava, Falafel, Taboula, and Cuscus. Yet, these dishes are not the only types of dishes. Arab food is quite diverse. There are many concoctions of ingredients that make up Arab cuisine.  Wheat makes up bread and pastries. Rice is consumed at almost every meal. Vegetables, such as zucchini, eggplant and onion are cooked with chicken, lamb or beef to produce a semi-stew or kabob. Olive Oil and lemon with a hint of garlic is used to season salads. Beans, yogurt and vegetables are turned into dips and sauces, which are then drizzled over more rice and bread.  The sight, let alone aroma is tantalizing.

 Together Arab hospitality and food create a unique experience. Rich food combined with a host’s sense of duty, and social engagement take these experiences far into the late afternoon or evening. Guests are always showered with more than they could ever need. This, followed by a cup of hot tea, bonds both the Arab host and his or her guest in the epitome of hospitality.