Middle eastern cuisine

Middle Eastern Cuisine

Middle Eastern cuisine or West Asian cuisine includes a variety of foods from the Middle East, which includes but is not limited to the cuisines of Arabia, Iran, Israel, Kurdistan, Turkey, and Armenia.

Pronunciation

Middle Eastern Cuisine: /ˈmɪdəl ˈiːstərn kwiˈzin/

Etymology

The term "Middle Eastern cuisine" comes from the geographical region of the Middle East. The word "cuisine" is derived from the French word "cuisine", which means kitchen.

Related Terms

• Hummus: A popular Middle Eastern dip or spread made from cooked, mashed chickpeas blended with tahini, lemon juice, and garlic.
• Falafel: A deep-fried ball or patty made from ground chickpeas, fava beans, or both.
• Shawarma: A dish in Middle Eastern cuisine consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit.
• Tabbouleh: A Levantine vegetarian salad made mostly of finely chopped parsley, with tomatoes, mint, onion, bulgur, and seasoned with olive oil, lemon juice, salt and pepper.
• Baklava: A rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with syrup or honey.

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