Middle Eastern cuisine or West Asian cuisine includes Arab, Armenian,

Assyrian Assyrian may refer to: * Assyrian people, the indigenous ethnic group of Mesopotamia. * Assyria, a major Mesopotamian kingdom and empire. ** Early Assyrian Period ** Old Assyrian Period ** Middle Assyrian Empire ** Neo-Assyrian Empire * Assyrian ...

Azerbaijani Azerbaijani may refer to: * Something of, or related to Azerbaijan * Azerbaijanis * Azerbaijani language See also * Azerbaijan (disambiguation) * Azeri (disambiguation) * Azerbaijani cuisine * Culture of Azerbaijan The culture of Azerbaijan ...

Cypriot Cypriot (in older sources often "Cypriote") refers to someone or something of, from, or related to the country of Cyprus. * Cypriot people, or of Cypriot descent; this includes: **Armenian Cypriots **Greek Cypriots **Maronite Cypriots **Turkish C ...

Egyptian Egyptian describes something of, from, or related to Egypt. Egyptian or Egyptians may refer to: Nations and ethnic groups * Egyptians, a national group in North Africa ** Egyptian culture, a complex and stable culture with thousands of years of ...

Georgian Georgian may refer to: Common meanings * Anything related to, or originating from Georgia (country) ** Georgians, an indigenous Caucasian ethnic group ** Georgian language, a Kartvelian language spoken by Georgians **Georgian scripts, three scrip ...

, Iranian, Iraqi,

Israeli Israeli may refer to: * Something of, from, or related to the State of Israel * Israelis, citizens or permanent residents of the State of Israel * Modern Hebrew, a language * ''Israeli'' (newspaper), published from 2006 to 2008 * Guni Israeli ...

, Kurdish, Lebanese, Palestinian and

Turkish Turkish may refer to: *a Turkic language spoken by the Turks * of or about Turkey ** Turkish language *** Turkish alphabet ** Turkish people, a Turkic ethnic group and nation *** Turkish citizen, a citizen of Turkey *** Turkish communities and mi ...

cuisines. Common ingredients include

olive The olive, botanical name ''Olea europaea'', meaning 'European olive' in Latin, is a species of small tree or shrub in the family Oleaceae, found traditionally in the Mediterranean Basin. When in shrub form, it is known as ''Olea europaea'' ...

s and

olive oil Olive oil is a liquid fat obtained from olives (the fruit of ''Olea europaea''; family Oleaceae), a traditional tree crop of the Mediterranean Basin, produced by pressing whole olives and extracting the oil. It is commonly used in cooking: f ...

pita Pita ( or ) or pitta (British English), is a family of yeast-leavened round flatbreads baked from wheat flour, common in the Mediterranean, Middle East, and neighboring areas. It includes the widely known version with an interior pocket, als ...

honey Honey is a sweet and viscous substance made by several bees, the best-known of which are honey bees. Honey is made and stored to nourish bee colonies. Bees produce honey by gathering and then refining the sugary secretions of plants (primar ...

, sesame seeds,

dates Date or dates may refer to: *Date (fruit), the fruit of the date palm (''Phoenix dactylifera'') Social activity *Dating, a form of courtship involving social activity, with the aim of assessing a potential partner **Group dating *Play date, an ...

, sumac,

chickpea The chickpea or chick pea (''Cicer arietinum'') is an annual legume of the family Fabaceae, subfamily Faboideae. Its different types are variously known as gram" or Bengal gram, garbanzo or garbanzo bean, or Egyptian pea. Chickpea seeds are high ...

s, mint, rice and

parsley Parsley, or garden parsley (''Petroselinum crispum'') is a species of flowering plant in the family Apiaceae that is native to the central and eastern Mediterranean region (Sardinia, Lebanon, Israel, Cyprus, Turkey, southern Italy, Greece, Por ...

, and popular dishes include ''

kebab Kebab (, ; ar, كباب, link=no, Latn, ar, kabāb, ; tr, kebap, link=no, ) or kabob (North American) is a type of cooked meat dish that originates from cuisines of the Middle East. Many variants of the category are popular around the wor ...

s'', ''

dolma Dolma (Turkish for “stuffed”) is a family of stuffed dishes associated with Ottoman cuisine, and common in modern national cuisines of regions and countries that once were part of the Ottoman Empire. Some types of dolma are made with whol ...

s'', '' falafel'', ''

baklava Baklava (, or ; ota, باقلوا ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with syrup or honey. It was one of the most popular sweet pastries of Ottoman cuisine. The pre- Ottoman origin of the ...

'', 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 __NOTOC__ Palestine may refer to: * State of Palestine, a state in Western Asia * Palestine (region), a geographic region in Western Asia * Palestinian territories, territories occupied by Israel since 1967, namely the West Bank (including East ...

, Lebanon, Oman, Qatar, Saudi Arabia,

Syria Syria ( ar, سُورِيَا or سُورِيَة, translit=Sūriyā), officially the Syrian Arab Republic ( ar, الجمهورية العربية السورية, al-Jumhūrīyah al-ʻArabīyah as-Sūrīyah), is a Western Asian country loc ...

, Turkey, United Arab Emirates, and Yemen. However, Middle Eastern cuisine includes dishes from Arab, Armenian,

, Iranian,

, Kurdish,

Levantine Levantine may refer to: * Anything pertaining to the Levant, the region centered around modern Syria, Lebanon, Israel, Palestine, and Jordan, including any person from the Levant ** Syria (region), corresponding to the modern countries of the Lev ...

, and

cultures.

Varieties

Fertile Crescent cuisine

* Lebanese cuisine * Cypriot cuisine * Israeli cuisine * Mesopotamian cuisine * Assyrian cuisine * Egyptian cuisine * Palestinian cuisine * Syrian cuisine

Arab cuisine

Bahraini cuisine The cuisine of Bahrain consists of dishes such as biryani, ''harees'', ''khabeesa'', ''machboos'', ''mahyawa'', '' maglooba'', ''quzi'' and '' zalabia''. Arabic coffee (''qahwah'') is the national beverage. Bahrain is a small island state near ...

Emirati cuisine Emirati cuisine ( ar, المطبخ الإماراتي) is the local traditional Arabic cuisine of the United Arab Emirates. It is part of the Eastern Arabian cuisine and shares similarities with cuisines from neighboring countries, such as Oman ...

Jordanian cuisine Jordanian cuisine is a Middle Eastern cuisine that has the traditional style of food preparation originating from, or commonly used in, Jordan that has developed through centuries of social and political change. There are a wide variety of tech ...

Kuwaiti cuisine Kuwaiti cuisine is a fusion of Arabian, Iranian, and Mesopotamian cuisines. Kuwaiti cuisine is part of the Eastern Arabian cuisine. A prominent dish in Kuwaiti cuisine is ''machboos'', a rice-based dish usually prepared with basmati rice seasoned ...

Omani cuisine Omani cuisine is part of the Khaleeji cuisine and is influenced by Arab, Pakistani cuisine, Iranian, Indian, Asian, Eastern Mediterranean, and African cuisine, reflecting Oman's position as a vast trading empire at the intersection of tradition ...

Qatari cuisine Qatari cuisine is made up of traditional Arab cuisine. Machbūs, a meal consisting of rice, meat, and vegetables, is the national dish in Qatar, typically made with either lamb or chicken and slow-cooked to give it a depth of flavour. Seafood ...

Saudi Arabian cuisine Saudi Arabian cuisine (Arabic: المطبخ العربي السعودي) encompasses the cuisines and foods of Saudi Arabia. In spite of the existence of many common dishes, Saudi Arabian dishes vary between regions as the culture itself varies ...

Yemeni cuisine Yemeni cuisine is distinct from the wider Middle Eastern cuisines, but with a degree of regional variation. Although some foreign influences are evident in some regions of the country (with Ottoman cuisine, Ottoman influences showing in Sanaa, w ...

Southern Caucasian

* Armenian cuisine *

Azerbaijani cuisine Azerbaijani cuisine ( az, Azərbaycan mətbəxi) refers to the cooking styles and dishes of the Republic of Azerbaijan. The cuisine developed significantly due to its diversity of agriculture, from abundant grasslands which historically allowed f ...

* Georgian cuisine *

Ossetian cuisine Ossetian cuisine ( os, Ирон хæринæгтæ ''Iron khɐrinɐgtɐ'') refers to the cooking styles and dishes of the Ossetians. Ossetian pie Fydzhin ( os, Фыдджын, russian: Фыдджин) is a type of meat pie. Three pies ( os, ...

Rest

* Kurdish cuisine *

Iranian cuisine Iranian cuisine () refers to the culinary practices of Iran. Due to the historically common usage of the term "Persia" to refer to Iran in the Western world,Yarshater, EhsaPersia or Iran, Persian or Farsi, ''Iranian Studies'', vol. XXII no. 1 ( ...

* Turkish cuisine

History and influences

The Middle East incorporates the Fertile Crescent, including Mesopotamia (

Sumer Sumer () is the earliest known civilization in the historical region of southern Mesopotamia (south-central Iraq), emerging during the Chalcolithic and early Bronze Ages between the sixth and fifth millennium BC. It is one of the cradles of c ...

Akkad Akkad may refer to: *Akkad (city), the capital of the Akkadian Empire *Akkadian Empire, the first ancient empire of Mesopotamia *Akkad SC, Iraqi football club People with the name *Abbas el-Akkad, Egyptian writer *Abdulrahman Akkad, Syrian LGBT act ...

, Assyria and

Babylonia Babylonia (; Akkadian: , ''māt Akkadī'') was an ancient Akkadian-speaking state and cultural area based in the city of Babylon in central-southern Mesopotamia (present-day Iraq and parts of Syria). It emerged as an Amorite-ruled state c. ...

) where wheat was first cultivated, followed by

rye Rye (''Secale cereale'') is a grass grown extensively as a grain, a cover crop and a forage crop. It is a member of the wheat tribe (Triticeae) and is closely related to both wheat (''Triticum'') and barley (genus ''Hordeum''). Rye grain is u ...

, barley, lentils, beans,

pistachio The pistachio (, ''Pistacia vera''), a member of the cashew family, is a small tree originating from Central Asia and the Middle East. The tree produces seeds that are widely consumed as food. ''Pistacia vera'' is often confused with other sp ...

fig The fig is the edible fruit of ''Ficus carica'', a species of small tree in the flowering plant family Moraceae. Native to the Mediterranean and western Asia, it has been cultivated since ancient times and is now widely grown throughout the world ...

s, pomegranates,

and other regional staples. The domestication of sheep, goats and cattle took place in the region as well.

Fermentation Fermentation is a metabolic process that produces chemical changes in organic substrates through the action of enzymes. In biochemistry, it is narrowly defined as the extraction of energy from carbohydrates in the absence of oxygen. In food ...

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, Asia, the Caucasus and North Africa, it has been a hub of food and recipe exchange. During the

first Persian Empire The Achaemenid Empire or Achaemenian Empire (; peo, wikt:𐎧𐏁𐏂𐎶, 𐎧𐏁𐏂, , ), also called the First Persian Empire, was an History of Iran#Classical antiquity, ancient Iranian empire founded by Cyrus the Great in 550 BC. Bas ...

(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 Nut often refers to: * Nut (fruit), fruit composed of a hard shell and a seed, or a collective noun for dry and edible fruits or seeds * Nut (hardware), fastener used with a bolt Nut or Nuts may also refer to: Arts, entertainment, and media Com ...

were brought by merchants to conquered lands, and spices were brought from the

Orient The Orient is a term for the East in relation to Europe, traditionally comprising anything belonging to the Eastern world. It is the antonym of ''Occident'', the Western World. In English, it is largely a metonym for, and coterminous with, the c ...

. The region was also influenced by

dumpling Dumpling is a broad class of dishes that consist of pieces of dough (made from a variety of starch sources), oftentimes wrapped around a filling. The dough can be based on bread, flour, buckwheat or potatoes, and may be filled with meat, fi ...

s from Mongol invaders; turmeric and other spices from India;

clove Cloves are the aromatic flower buds of a tree in the family Myrtaceae, ''Syzygium aromaticum'' (). They are native to the Maluku Islands (or Moluccas) in Indonesia, and are commonly used as a spice, flavoring or fragrance in consumer products, ...

s, peppercorns and

allspice Allspice, also known as Jamaica pepper, myrtle pepper, pimenta, or pimento, is the dried unripe berry (botany), berry of ''Pimenta dioica'', a Canopy (forest), midcanopy tree native to the Greater Antilles, southern Mexico, and Central America, ...

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 Château Ksara is a winery in Beqaa Valley Lebanon. Founded in 1857 by Jesuit priests. Château Ksara developed the first dry wine in Lebanon. Château Ksara wine is most popular in Lebanon, but due to a large Lebanese diaspora all over the world ...

, Chateau Kefraya and Chateau Masaya which have gained international recognition. Château Ksara is also known for its ''arak ksarak''.

Al-Maza Heineken N.V. is a Dutch brewer which owns a worldwide portfolio of over 170 beer brands, mainly pale lager, though some other beer styles are produced. The two largest brands are Heineken and Tecate; though the portfolio includes Amstel, Fos ...

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 Bread is a staple food prepared from a dough of flour (usually wheat) and water, usually by baking. Throughout recorded history and around the world, it has been an important part of many cultures' diet. It is one of the oldest human-made f ...

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 Bulgur (from tr, bulgur, itself from fa, بلغور, bolġur (bolghur)/balġur (balghur), groats ), also riffoth (from biblical he, ריפות, riffoth) and burghul (from ar, برغل, burġul ), is a cracked wheat dish found ...

'' 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. 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.

Flavorings

Butter and clarified butter (also known as ''

smen ''Smen'' (from ar, سمن or سمنة also called ''sman'', ''semn'', ''semneh'', or ''sminn'') is a salted, fermented butter, and a traditional Yemeni dish. In Yemen, Yemenis prepare a special version of ''semneh'' (سمنة) which is smoked wi ...

''), also ghee, are traditionally the preferred oil to cook in. Also,

is prevalent in Mediterranean coastal areas, where Christians use it during the

Lent Lent ( la, Quadragesima, 'Fortieth') is a solemn religious observance in the liturgical calendar commemorating the 40 days Jesus spent fasting in the desert and enduring temptation by Satan, according to the Gospels of Matthew, Mark and Luke ...

en and other

fasts Fasting is the abstention from eating and sometimes drinking. From a purely physiological context, "fasting" may refer to the metabolic status of a person who has not eaten overnight (see "Breakfast"), or to the metabolic state achieved after com ...

which disallow meat and dairy products. and Jews use it instead of animal fats (such as butter) to avoid combining meat and dairy products. Most regions in the Middle East use spices. A typical stew will include a small amount of

cinnamon Cinnamon is a spice obtained from the inner bark of several tree species from the genus ''Cinnamomum''. Cinnamon is used mainly as an aromatic condiment and flavouring additive in a wide variety of cuisines, sweet and savoury dishes, breakfa ...

, nutmeg,

cumin Cumin ( or , or Article title
) (''Cuminum cyminum'') is a

coriander Coriander (;

. Black pepper is popular and chili 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 and sumac (crushed sour berries) which is prevalent at breakfast with oil and bread. Sumac is also sprinkled over grilled meat and

garlic Garlic (''Allium sativum'') is a species of bulbous flowering plant in the genus ''Allium''. Its close relatives include the onion, shallot, leek, chive, Allium fistulosum, Welsh onion and Allium chinense, Chinese onion. It is native to South A ...

is frequently used in many dishes and salads.

Religious influence

Lamb and mutton are favored meats, since pork is prohibited by both

Islamic Islam (; ar, ۘالِإسلَام, , ) is an Abrahamic monotheistic religion centred primarily around the Quran, a religious text considered by Muslims to be the direct word of God (or '' Allah'') as it was revealed to Muhammad, the mai ...

and Jewish dietary laws. Grilled meats (''

s'') 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 is ''kofta kebab'', made from ground 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 popular ''kibbeh'' is made with ground meat (typically lamb) and ''

'', 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 of ''kibbeh'' is '' kibbeh naye'', made by pounding raw meat and ''burghul'' with seasonings, served with lemon juice and chili sauce for dipping. Kibbeh Nayyeh

Vegetables

Vegetables and

pulses In medicine, a pulse represents the tactile arterial palpation of the cardiac cycle (heartbeat) by trained fingertips. The pulse may be palpated in any place that allows an artery to be compressed near the surface of the body, such as at the nec ...

are staple foods, and are boiled, stewed, grilled, stuffed, and cooked with meat and rice. Leaf vegetables include many varieties of

cabbage Cabbage, comprising several cultivars of ''Brassica oleracea'', is a leafy green, red (purple), or white (pale green) biennial plant grown as an annual vegetable crop for its dense-leaved heads. It is descended from the wild cabbage ( ''B.&nb ...

spinach Spinach (''Spinacia oleracea'') is a leafy green flowering plant native to central and western Asia. It is of the order Caryophyllales, family Amaranthaceae, subfamily Chenopodioideae. Its leaves are a common edible vegetable consumed either f ...

, and

chard Chard or Swiss chard (; ''Beta vulgaris'' subsp. ''vulgaris'', Cicla Group and Flavescens Group) is a green leafy vegetable. In the cultivars of the Flavescens Group, the leaf stalks are large and often prepared separately from the leaf blade; ...

. Root vegetables, such as onions,

carrot The carrot ('' Daucus carota'' subsp. ''sativus'') is a root vegetable, typically orange in color, though purple, black, red, white, and yellow cultivars exist, all of which are domesticated forms of the wild carrot, ''Daucus carota'', nat ...

s, turnips, and beets, are also popular in the region. Squash, tomato,

eggplant Eggplant ( US, Canada), aubergine ( UK, Ireland) or brinjal (Indian subcontinent, Singapore, Malaysia, South Africa) is a plant species in the nightshade family Solanaceae. ''Solanum melongena'' is grown worldwide for its edible fruit. Mos ...

, and okra 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 with ''

tahini Tahini () or tahina (, ) is a Middle Eastern condiment made from toasted ground hulled sesame. It is served by itself (as a dip) or as a major ingredient in hummus, baba ghanoush, and halva. Tahini is used in the cuisines of the Levant and E ...

'' (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 with ''kebab''. 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 into '' ful 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. Ful medames (arabic meal)

'' Falafel'', which is popular in Europe and the United States, was originally made from dried fava beans formed into a '' rissole'' with herbs and spices and then fried. It is also made from

s, or a blend of the two. Green fava are cooked like other green beans, boiled and dressed with oil or

stew A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and ...

ed with meat. Haricots and black-eyed peas are also well-known. Lentils,

split pea Split peas are an agricultural or culinary preparation consisting of the dried, peeled and split seeds of ''Pisum sativum'', the pea. Harvesting The peas are spherical when harvested, with an outer skin. The peas are dried and the dull-coloure ...

s and chickpeas are widely used in soups and salads, with rice or meat. ''

Hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

'', made from chickpeas and ''

'', originated in Syria and Lebanon.

Dishes

Stuffed vegetables, a dish associated with the Middle East cuisine, is commonly called ''

'' (

for "stuffed") or ''mahshi''. 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 a number of small dishes (cheese, melon, nuts, salads and dips such as '' tabbouleh'', ''

hummus Hummus (, ; ar, حُمُّص, 'chickpeas'; full Arabic name: ''ḥummuṣ bi-ṭ-ṭaḥīna'' ar, حمص بالطحينة, 'chickpeas with tahini'), also spelled hommus or houmous, is a Middle Eastern dip, spread, or savory dish made fr ...

'' and ''

mutabbal Baba ghanoush (, ;"baba ghanouj"
(US) and

'', and pickles) and more substantial items, such as grilled meat, '' kibbeh'', and sausage. Middle Easterners frequently consume milk, fresh or

soured Souring is a food preparation technique that causes a physical and chemical change in food by exposing it to an acid. This acid can be added explicitly (e.g., vinegar, lemon juice, lime juice, etc.), or can be produced within the food itself by ...

. Yogurt is commonly consumed plain, also used in cooking and in salad dressing, or diluted as a drink. Greek feta and '' halloumi'' are the region's most popular cheeses.

Beverages

Turkish coffee is a beverage well known internationally. 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. '' Arak'' is a distilled, anise-flavored alcoholic drink, usually diluted with water and ice, and served in social gatherings with ''meze''. Some Christians, such as the

Assyrians Assyrian may refer to: * Assyrian people, the indigenous ethnic group of Mesopotamia. * Assyria, a major Mesopotamian kingdom and empire. ** Early Assyrian Period ** Old Assyrian Period ** Middle Assyrian Empire ** Neo-Assyrian Empire * Assyrian ...

, Armenians,

Cypriots Cypriots or Cypriot people may refer to: * The inhabitants of Cyprus ** Demographics of Cyprus * Cypriot people, or of Cypriot descent; this includes: **Armenian Cypriots **Greek Cypriots **Maronite Cypriots **Turkish Cypriots See also * Cypriot ...

, and Maronites make their own beer and wine. ''

Qamar al-Din Qamar (Arabic: قمر) is an Arabic name used both as a masculine and feminine, which means the "Moon", "natural satellite", "moonlight" - a broader meaning is "brighter by the light of the moon". Qamar may refer to: * Khalil-ur-Rehman Qamar a Pa ...

'', a thick, sweet apricot beverage, is drunk by Muslims during

Ramadan , type = islam , longtype = Religious , image = Ramadan montage.jpg , caption=From top, left to right: A crescent moon over Sarıçam, Turkey, marking the beginning of the Islamic month of Ramadan. Ramadan Quran reading in Bandar Torkaman, Iran. ...

. Apricots are boiled with sugar and water until they are thick, and sun-dried on wooden planks. The dried fruit is then mixed with water and sugar. '' Jallab'' is a fruit syrup made from grape molasses, dates and

rose water Rose water ( fa, گلاب) is a flavoured water made by steeping rose petals in water. It is the hydrosol portion of the distillate of rose petals, a by-product of the production of rose oil Rose oil (rose otto, attar of rose, attar of rose ...

served over crushed ice, sometimes with raisins or pine nuts. ''

Doogh Ayran, doogh, dhallë, daw, xynogala or tan is a cold savory yogurt-based beverage popular across Western Asia, Central Asia, South Asia, Southeastern Europe, North Asia and Eastern Europe. The principal ingredients are yogurt, water and salt. ...

'' (or ''ayran'') is a salted, yogurt-based beverage which is popular in Turkey and Iran.

Dining etiquette

Arab countries

In some Arab countries, especially in the

Persian Gulf region The Persian Gulf ( fa, خلیج فارس, translit=xalij-e fârs, lit=Gulf of Fars, ), sometimes called the ( ar, اَلْخَلِيْجُ ٱلْعَرَبِيُّ, Al-Khalīj al-ˁArabī), is a mediterranean sea in Western Asia. The body ...

, 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

or a thumb and two fingers. In

Arabic culture Arab culture is the culture of the Arabs, from the Atlantic Ocean in the west to the Arabian Sea in the east, and from the Mediterranean Sea in the north to the Horn of Africa and the Indian Ocean in the southeast. The various religions the Arab ...

, 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

, 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 , nickname = Festival of Breaking the Fast, Lesser Eid, Sweet Eid, Sugar Feast , observedby = Muslims , type = Islamic , longtype = Islamic , significance = Commemoration to mark the end of fasting in Ramadan , dat ...

, 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 Dhu al-Hijja ( ar, ذُو ٱلْحِجَّة, translit=Ḏū al-Ḥijja, ), also spelled Zu al-Hijja, is the twelfth and final month in the Islamic calendar. It is a very sacred month in the Islamic calendar, one in which the ''Hajj, Ḥajj'' (P ...

(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.

Turkey

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 a

toast Toast most commonly refers to: * Toast (food), bread browned with dry heat * Toast (honor), a ritual in which a drink is taken Toast may also refer to: Places * Toast, North Carolina, a census-designated place in the United States Books * '' ...

, usually soon after the host does or at the end of the meal. Forks, spoons and knives are used. Sometimes, the knife is held in the right hand and the fork in the left, presenting the British-style. Smoking may be acceptable between courses of a dinner. 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 say ''Afiyet olsun'' ("May what you eat bring well-being") before or after eating, and to say ''Elinize sağlik'' ("Bless your hand", a compliment for the manual, i.e. "hand" labour involved in cooking) to whomever prepared the meal after a meal.

Iran

Iranian dishes and foods are known for being rice-based and Iran has been popular for its wide rice production. 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 with

cutlery Cutlery (also referred to as silverware, flatware, or tableware), includes any hand implement used in preparing, serving, and especially eating food in Western culture. A person who makes or sells cutlery is called a cutler. The city of Sheffie ...

on separate plates). Tea is served in ''kamar 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 is ''

taarof Taarof or Tarof ( fa, تعارف, ) is a Persian word which refers to an Iranian form of civility or art of etiquette that emphasizes both deference and social rank. Taarof is a ritual politeness that levels the playing field and promotes equal ...

'' (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.

Globalization

In 2017, Middle-Eastern cuisine was reportedly one of the most popular and fastest-growing ethnic cuisines in the US. Dishes such as ''

'' and '' falafel'' are becoming increasingly common in restaurants across the United States. Middle-Eastern cuisine is often misrepresented as simply interchangeable with Mediterranean food in Western markets.

References

External links

* {{Authority control Mediterranean cuisine Cuisine by region