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The term 'Middle Eastern cuisine' refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley.
The Middle Eastern cuisines include:

★ Afghan cuisine

★ Arab cuisine

★ Armenian cuisine

★ Assyrian cuisine

★ Egyptian cuisine

★ Greek cuisine (Partly)

★ Israeli cuisine

★ Iraqi cuisine

★ Iranian (Persian) cuisine (Partly)

★ Jewish cuisine (Partly)

★ Lebanese cuisine

★ Moroccan cuisine

★ North African cuisine

★ Palestinian cuisine

★ Turkish cuisine

★ Yemeni cuisine

Contents

Bibliography

See also

External Links

Bibliography

★ Claudia Roden, ''The New Book of Middle Eastern Food'', Knopf, 2000. ISBN 0-375-40506-2.

★ Sami Zubaida and Richard Tapper, ''A Taste of Thyme: Culinary Cultures of the Middle East'', London and New York, 1994 and 2000, ISBN 1-86064-603-4.

See also

★ Central Asian Cuisine

★ Orthodox Christian fasting rules

★ Jewish dietary laws

★ Muslim dietary laws

External Links

★ Middle eastern recipes