Middle Eastern Cuisine
Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Egyptian, Georgian, Iranian, Iraqi, Israeli, Kurdish, Lebanese, Palestinian and Turkish cuisines. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah.

Geography

The exact countries considered to be part of the Middle East are difficult to determine as the definition has changed over time and from source to source.
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. However, Middle Eastern cuisine includes dishes from Arab, Armenian, Assyrian, Azerbaijani, Cypriot, Georgian, Iranian, Israeli, Kurdish, Levantine, and Turkish cultures.

Varieties

Fertile Crescent cuisine

Arab cuisine

Southern Caucasian

Rest

History and 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 Ancient Egypt and Mesopotamia. Additionally, the earliest written recipes come from that region.

As a crossroad between Europe, Africa, and Asia, 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 and 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.

Elements

Grains

Grains are the basis of the Middle Eastern diet, where wheat and rice are considered staple foods. Barley is also widely used in the region, and maize 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 in burghul and couscous. 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 in tabbouleh with chopped parsley, tomato, lemon, and oil). Freekeh is another common grain, made from immature green wheat.
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