Middle Eastern Cuisine

Middle Eastern Cuisine

Middle Eastern Cuisine (pronunciation: /ˈmɪdəl ˈiːstərn kwiˈzin/) refers to the diverse culinary traditions of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. It includes Arab, Iranian, Kurdish, Jewish, Turkish, Berber, Armenian, and Greek cuisines among others.

Etymology

The term "Middle Eastern Cuisine" is a broad term that encompasses the cuisines of a vast region with a diverse range of cultures. The term "Middle East" itself comes from a British military phrase dating back to the 19th century, and is somewhat arbitrary in its geographical definition.

Related Terms

• Arab Cuisine: Arab cuisine is the cuisine of the Arabs, defined as the various regional cuisines spanning the Arab World, from the Maghreb to the Fertile Crescent and the Arabian Peninsula.
• Iranian Cuisine: Iranian cuisine, also widely referred to as Persian cuisine, includes the foods, cooking methods, and food traditions of Iran.
• Turkish Cuisine: Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Central Asian, Middle Eastern, Eastern European, and Balkan cuisines.
• Jewish Cuisine: Jewish cuisine refers to the cooking traditions of the Jewish people worldwide. It has evolved over many centuries, shaped by Jewish dietary laws (Kashrut), Jewish festival, and Shabbat traditions.

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