Persian Gulf naming dispute Strait of Hormuz as "Basora Fretum" (Strait of Basra). Among all this confusion, the old name gradually reasserted itself in the 17th century, but Turkey still uses the name "Gulf of Basra" in Turkish today. Following British attempts to control the seaway in the late 1830s, the "Times Journal", published in London in 1840, referred to the Persian Gulf as the "Britain Sea", but this name was never used in any other context. The matter remains very contentious as the competing naming conventions are supported by certain governments in internal literature, but also in dealings with other states and international
Arab cuisine of the Persian Gulf such as Baklava. Other desserts include variations of rice pudding and fried dough. Ground nut mixtures are common fillings for such treats. Saffron is used in everything, from sweets, to rice, to beverages. Fruit juices are quite popular in this often arid region. In addition to Arab cuisine, the following cuisines have influenced, or have been influenced by the Arab cuisine of the Persian Gulf, either due to trade (mostly maritime from the far east), or as a result of ancient contact: Arab cuisine of the Persian Gulf Arab cuisine of the Persian Gulf includes cuisines that are shared by