Introduction to Middle Eastern Cuisine Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Israeli, Kurdish, Lebanese, and Turkish cuisines. While Middle Eastern food encompasses a variety of cuisines, it’s generally characterized by fragrant and copious spices, nuts, olive oil, and creamy elements. Mutton, lamb, and goat are traditional meats. Chicken, camel, beef, fish, and pork are also used, but less frequently.
Common ingredients include olives and olive oil, pitas, sesame seeds, dates,sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah. Early civilizations in the Middle East paved the way for modern farming and cooking. This area of the world was among the first to keep farm animals and cultivate plants, including wheat, sheep, goats, and cattle. Middle Easterners also developed the process of fermentation, which has permeated worldwide cultures to leaven bread, make alcohol, and create unique flavors. As a result of its unique location between Europe, Asia, and Africa, the Middle East became a hub for the exchange of goods and culture as international trade expanded through the ages. Spices, ingredients, and new dishes were all exchanged, shaping the food of the Middle East areas alike. Local ingredients and religion have also played key roles in shaping the food in the region. Dates, fava beans, chickpeas, and barley are staples as locally sourced ingredients, while lamb and mutton became the predominant meat as a result of religious laws .
Religious practices in the area also paved the way for a worldwide staple: coffee. The stimulating drink was brewed to help people stay awake for evening worships, particularly during Ramadan.
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