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.

History & Influences

The Middle East incorporates the Fertile Crescent, including Mesopotamia (Sumer, Akkad, Assyria and Babylonia) where wheat was first cultivated, followed by rye, barley, lentils, beans, pistachios, figs, pomegranates, dates and other regional staples..The domestication of sheep, goats and cattle took place in the region as well. Fermentation was also discovered there, in order to leaven bread and make beer in Mesopotamia and the Levant. Additionally, the earliest written recipes come from that region.

As a crossroad between Europe, Asia, the Caucasus and North Africa, it has been a hub of food and recipe exchange. During the first Persian Empire (ca. 550–330 BCE), the foundation was laid for modern Middle-Eastern food when rice, poultry and fruits were incorporated into the local diet. Figs, dates and nuts were brought by merchants to conquered lands, and spices were brought from the Orient.

The region was also influenced by dumplings from Mongol invaders; turmeric and other spices from India; cloves, peppercorns and allspice from the Spice Islands; okra from Africa, and tomatoes from the New World.

Religion has impacted the cuisine by making lamb the primary meat since both Jews and Muslims do not eat pork.

The Qur'an forbids alcohol consumption, which is why non-Islamic countries produce & export alcohol. Prime example would be wine made in Lebanon, in vineyards such as Château Ksara, Chateau Kefraya and Chateau Masaya which have gained international recognition. Château Ksara is also known for its arak ksarak. Al-Maza is Lebanon's primary brewery, and once it was the Middle East's only beer producer.

Before the 1979 change of regime, Iran was noted for its wine production.

Under the Ottoman Empire, sweet pastries of paper-thin phyllo dough and thick coffee were brought and introduced to the region.

Dining Etiquettes

Arab countries

In some Arab countries, especially in the Persian 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 with pita or a thumb and two fingers.

In Arabic 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.

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.

Ramadan

During Ramadan, 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, following Muhammad'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 by Eid al-Fitr, featuring a great quantity and variety of sweets and pastries.

The other major Muslim feast is the four-day Eid al-Adha, the Feast of the Sacrifice, which occurs during Dhu al-Hijjah (the pilgrimage 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.