Middle Eastern cuisine

Middle Eastern cuisine is a broad term that encompasses the cooking styles of a number of different countries. The cuisine of the region is diverse and has contributed greatly to global gastronomy. It includes the cuisines of Arabia, Iran, Israel, Kurdistan, Turkey, and many other countries.

Overview[edit | edit source]

Middle Eastern cuisine is characterized by its flexibility, its range of ingredients and its many regional variations. The cuisine is known for its bold flavors and vibrant colors. It is rich in vegetables, meat, poultry, dairy products and grains. Spices are often used, including cumin, coriander, saffron, turmeric, sumac, and cardamom.

Common Dishes[edit | edit source]

Some common dishes in Middle Eastern cuisine include hummus, a dip made from chickpeas and tahini; falafel, a deep-fried ball or patty made from ground chickpeas or fava beans; and shawarma, a dish made from thinly sliced cuts of meat that are rolled into a large piece of flatbread or pita.

Influences[edit | edit source]

Middle Eastern cuisine has been influenced by a number of cultures throughout history, including the Persian, Ottoman, and Arab cultures. The cuisine has also been influenced by the region's climate and geography, with the availability of certain ingredients shaping the dishes that are common in each country.

Health Benefits[edit | edit source]

Many dishes in Middle Eastern cuisine are rich in fiber, protein, and healthy fats, making it a healthy choice for many people. The cuisine is also known for its use of fresh ingredients, which can contribute to overall health.

See Also[edit | edit source]

Middle Eastern cuisine Resources
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