Middle Eastern cuisine includes a number of cuisines from the Middle East. Common ingredients includeolives andolive oil,pitas,honey,sesame seeds,dates,[1]sumac,chickpeas,mint,rice andparsley, and popular dishes includekebabs,dolmas,falafel,baklava,yogurt,doner kebab,shawarma andmulukhiyah.
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The exact countries considered to be part of theMiddle East are difficult to determine as the definition has changed over time and from source to source.[2] Currently, the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations.
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The Middle East incorporates theFertile Crescent, includingMesopotamia (Sumer,Akkad,Assyria andBabylonia) wherewheat was first cultivated, followed byrye,barley,lentils,beans,pistachios,figs,pomegranates,dates and other regional staples.[3] The domestication ofsheep,goats andcattle took place in the region as well.Fermentation was also discovered there, in order to leaven bread and make beer inAncient Mesopotamia andAncient Egypt[4] andMesopotamia.[5] Additionally, the earliest written recipes come from that region.
As a crossroad betweenEurope,North Africa, andAsia, it has been a hub of food and recipe exchange. During thefirst Persian Empire (ca. 550–330 BCE), the foundation was laid for modern Middle-Eastern food whenrice,poultry andfruits were incorporated into the local diet. Figs, dates andnuts were brought by merchants to conquered lands, and spices were brought from theOrient.[6][1]
The region was also influenced bydumplings fromMongol invaders;turmeric and other spices from India;cloves,peppercorns andallspice from theSpice Islands;okra from Africa, andtomatoes from the New World.
Religion has impacted the cuisine by makinglamb the primary meat since both Jews and Muslims do not eatpork, although the cuisines of Christian peoples such as Assyrians, Armenians, Cypriots and Maronites can incorporate pork.[7]
TheQur'an forbids alcohol consumption, which is why non-Islamic countries produce and export alcohol. Prime example would bewine made inLebanon, in vineyards such asChâteau Ksara, Chateau Kefraya[8] and Chateau Masaya[9] which have gained international recognition. Château Ksara is also known for itsarak ksarak.Al-Maza is Lebanon's primary brewery, and once it was the Middle East's only beer producer.Assyrian communities in Iraq, Turkey and Syria have long produced their own Wheat Beer, Wine and Arak.
Before the 1979 change of regime,Iran was noted for itswine production.[1][10]
Under theOttoman Empire, sweet pastries of paper-thinphyllo dough and thickcoffee were brought and introduced to the region.[11][12][13]
Grains are the basis of the Middle Eastern diet, wherewheat andrice are considered staple foods.Barley is also widely used in the region, andmaize in addition has become common in some areas.Bread is a universal food eaten in some form by all classes at nearly every meal.
In addition to bread, wheat is also used inburghul andcouscous.Burghul is cracked wheat made by partially cooking wheat grains in water, drying them in an oven (or in the sun), and breaking them into pieces. It is typically cooked in water with flavorings, much like rice.
Burghul is also used in meat pies and as an ingredient in salads (notably intabbouleh with chopped parsley, tomato, lemon, and oil).Freekeh is another common grain, made from immature green wheat.
Many types of rice are produced and consumed in the region. Plain rice is served under grilled meats or in meat and vegetable stews. More complex rice dishes have layers of meat, vegetables, sauces, nuts, or dried fruits.
Butter andclarified butter (also known assmen), also ghee, are traditionally the preferred oil to cook in. Also,olive oil is prevalent in Mediterranean coastal areas, whereChristians use it during theLenten and otherfasts which disallow meat and dairy products.[14] andJews use it instead of animal fats (such as butter) to avoid combining meat and dairy products.
Scented waters likerose water andorange flower water are frequently used in desserts, they are usually added intoqatir; a syrup that is used in a significant portion of different Arab and Middle Eastern sweets, it is made by boiling sugar, scented water, and lemon juice together, the exact proportions vary by dish.[15]
Most regions in the Middle East use spices. A typical stew will include a small amount ofcinnamon,nutmeg,cloves,cumin, andcoriander.Black pepper is popular andchili peppers are used occasionally, especially as a sauce or as pickles. Parsley and mint are widely used in cooking and in salads.
Thyme and thyme blends (za'atar) are common among Syria, Lebanon, Jordan, Palestine and Israel, in addition to a mixture of dried thyme andsumac (crushed sour berries) which is prevalent at breakfast with oil and bread. Sumac is also sprinkled over grilled meat andgarlic is frequently used in many dishes and salads.
Lamb and mutton are favored meats, sincepork is prohibited by bothIslamic andJewishdietary laws, though Christian and other non Muslim or Jewish communities consume pork, andChicken is also common in many Middle Eastern cuisines.
Grilled meats (kebabs) are popular, with many regional varieties. The most popular is cubed lamb on skewers (shish kebab), and chicken that may also be grilled in the same fashion. Another extensive variety iskofta kebab, made fromground meat mixed with onions and spices, shaped around the skewer like a sausage and grilled.Kebabs are typically street or restaurant food, served with bread, salad and pickles, and are not usually prepared at home.
Meat and vegetable stews are served with rice,bulgur, or bread.Kibbeh is a pie (or dumpling) made with meat and cereal.
The most popularkibbeh is made with ground meat (typically lamb) andburghul, worked together into a dough and stuffed with minced meat fried with onion, herbs and sometimes pine nuts, or almonds and raisins, prepared as individual small dumplings (shaped like a torpedo) or sliced like a cake and baked on an oven tray with two layers of stuffed dough.
Another variation ofkibbeh iskibbeh naye, made by pounding raw meat andburghul with seasonings, served with lemon juice and chili sauce for dipping.
Vegetables andpulses are staple foods, and are boiled, stewed, grilled, stuffed, and cooked with meat and rice.Leaf vegetables include many varieties ofcabbage,spinach, andchard.Root vegetables, such asonions,garlic,carrots,turnips, andbeets, are also popular in the region.
Squash,tomato,eggplant, andokra are distinctive elements of the region's cuisine. Eggplant is often sliced, fried and dressed with yogurt and garlic.Baba ghanoush is eggplant roasted over an open fire, mashed and dressed withtahini (sesame paste), lemon juice, garlic, and cumin.
Tomato is the most ubiquitous ingredient in Middle-Eastern cookery, used fresh in salads, cooked in stews and broth, and grilled withkebab.
Beans and pulses are crucial to the regional diet, second only to cereals.Fava beans are eaten both green and dried. Dried fava beans are boiled intoful medames, one of the most popular Egyptian domestic and street foods. As for mashed fava beans, they are dressed with oil, lemon, and chili. Similar dishes are found throughout the region.
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Falafel, which is popular in Europe and the United States, was originally made from dried fava beans formed into arissole with herbs and spices and then fried. It is also made fromchickpeas, or a blend of the two. Green fava are cooked like other green beans, boiled and dressed with oil orstewed with meat.Haricots andblack-eyed peas are also well-known.
Lentils,split peas and chickpeas are widely used in soups and salads, with rice or meat.Hummus, made from chickpeas andtahini
Stuffed vegetables, a dish associated with Middle Eastern cuisine, is commonly calleddolma (Turkish for "stuffed") ormahshi. Grape leaves, chard, and cabbage are stuffed with rice, ground meat, pine nuts and spices, and stewed in oil and tomatoes. Many vegetables, such as squash, onion, tomato, eggplant, peppers and carrots, are similarly stuffed and stewed (or baked).
Meze is popular throughout the Middle East. It consists of several small dishes (cheese, melon, nuts, salads and dips such astabbouleh,hummus andmutabbal, and pickles) and more substantial items, such as grilled meat,kibbeh, andsausage.[citation needed]
Middle Easterners frequently consume milk, fresh orsoured.Yogurt is commonly consumed plain, also used in cooking as in salad dressing, or diluted as a drink. Greekfeta andhalloumi are the region's most popular cheeses.
Turkish coffee is a beverage well known internationally.[16] Thicker than other coffee, it is made by boiling finely-ground coffee in water and letting the grounds settle. During the 1980s, instant coffee became popular. The simple drink of coffee may serve the sole purpose of caffeine to many; however, it serves a multitude of traditional and cultural purposes in Iraq. Oftentimes, peace between families, marriage proposals, and significant life events are initiated by the serving of coffee.[17]
Arabic coffee is another of type of coffee that is common throughout the middle east, it is boiled in adallah orcezve, and often spiced with cardamom and/or other spices, and served without sugar.
Arak is a distilled,anise-flavored alcoholic drink, usually diluted with water and ice, and served in social gatherings withmeze.[18]
SomeChristians, such as theAssyrians,Armenians,Cypriots, andMaronites make their ownbeer andwine.[19]
Qamar al-Din, a thick, sweet apricot beverage, is drunk byMuslims duringRamadan. Apricots are boiled with sugar and water until they are thick, and sun-dried on wooden planks. Thedried fruit is then mixed with water and sugar.[20]
Jallab is a fruit syrup made from grape molasses, dates androse water served over crushed ice, sometimes with raisins or pine nuts.[21]
Doogh (orayran) is a salted, yogurt-based beverage which is popular in Turkey and Iran.
In some Arab countries, especially in thePersian Gulf region, it is common for diners to take their food from a communal plate in the center of the table. They traditionally do not use forks or spoons; instead they scoop up the food withpita or a thumb and two fingers.
InArabic culture, the left hand is considered unclean and even left-handed people eat with the right hand. A common exception, however, is that the left hand may hold a drinking glass when eating greasy food with the right.[22]
It is proper etiquette to compliment the host on their food and hospitality, and to try every plate on the table. If a guest does not leave food on his plate, the host generally fills it immediately.
DuringRamadan, food consumption increases dramatically in Muslim communities. Breaking the daily sunrise-to-sunset fast is a banquet with family and friends whereas public banquets are held by charities and other associations.
Cafes and pastry shops are open at night, and the streets have a carnival atmosphere. Many Muslims, followingMuhammad's reported example, break their fast with a date followed by a variety of dishes. Sweet pastries and puddings are always present on Ramadan nights.
The end of Ramadan is marked byEid al-Fitr, featuring a great quantity and variety of sweets and pastries.
The other major Muslim feast is the four-dayEid al-Adha, the Feast of the Sacrifice, which occurs duringDhu al-Hijjah (thepilgrimage month). An animal (usually a sheep or goat) is slaughtered in every household that can afford it, great banquets are prepared, and food is given to the poor.[7]
Tea is usually served in curved glasses which are held by the lip to which water may be added. A cup of tea may be refilled if it is less than half full. An honored guest is expected to make atoast, usually soon after the host does or at the end of the meal. A toast is usually being made with a glass ofwine,rakı, or justwater.
Forks, spoons and knives are used. Sometimes, the knife is held in the right hand and the fork in the left, presenting theBritish-style. Smoking may be acceptable between courses of a dinner.[12][1]
In formal situations and with more traditionalist company, the hosts sit at the head of the table, with the honored guest next to them on the side of the table which is farthest from the door.
The honored guest is served first, and then it's customary to serve from elder guests to younger, with a bias in favour of men. Diners do not begin eating until the oldest person at the table begins eating.
In some informal restaurants, dishes are ordered when desired (not all at once at the beginning of a meal). At informal restaurants a table may be shared, but diners are not required to converse.
Guests may be required to remove their shoes. It is customary to sayAfiyet olsun ("May what you eat bring well-being") before or after eating, and to sayElinize sağlik ("Bless your hand", a compliment for the manual, i.e. "hand" labour involved in cooking) to whoever prepared the meal after a meal.[12]
The working people of Iraq choose to start the day off with kahi, which is made of thin pastry dough.
Iranian dishes and foods are known for being rice-based and Iran has been popular for its wide rice production.[23] Dishes are typically served as savory or sweet, rather than in courses.
In traditional Iranian restaurants, a large, low table lined with Persian rugs and with cushions around the sides is the setting for a meal. Diners sit cross-legged in a circle and food is served in the center (eaten withcutlery on separate plates). Tea is served inkamar baareek ("narrow-waist") glasses with sugar and Persian sweets.
When entertaining dinner guests at home, it is seen as discourteous to serve just enough food, so food is prepared in large quantities. An important Persian practice istaarof (ritual politeness) where if a person is offered food or drink, they will initially politely decline. Only after the host has offered repeatedly, it is accepted and that is to avoid appearing greedy.[24]
In 2017, Middle-Eastern cuisine was reportedly one of the most popular and fastest-growing ethnic cuisines in theUS.[25] Dishes such ashummus andfalafel are becoming increasingly common in restaurants across the United States.[26]
Middle-Eastern cuisine is often misrepresented as simply interchangeable withMediterranean food in Western markets.[27]
ChefFadi Kattan has criticized the label, saying "Sadly we self-orientalize under labels such as Middle-Eastern, Levantine or Mediterranean cuisine, which don’t mean anything, to me.", he goes on to say that some cuisines that are both labelled as "Middle eastern" or "Mediterranean" have very little in common, such as those ofNorthern Algeria andMarseille.[28]
AuthorReem Kassis, writing forThe Atlantic, states that some restaurants in cities like New York and London are beginning to "differentiate themselves by labeling their cuisine Lebanese or Palestinian or Syrian", as opposed to the "Middle Eastern" label made possible by Globalization, citingcultural appropriation as a possible reason.[29]
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Middle Eastern cuisine travel guide from Wikivoyage
