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This is an accepted version of this page This is the latest accepted revision, reviewed on 18 November 2024. Culinary tradition Serving in Palestine restaurant including falafel, hummus, and salad Middle Eastern cuisine or West Asian cuisine includes a number of cuisines from the Middle East. Common ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas ...
Middle East: A group of rice- or meat-and-herb filled vegetable dishes of Ottoman origin. Variations are eaten across the Levant, the eastern Mediterranean and the Arab world. Can be served warm or cold. Similar to the Greek stuffed grape leaves, dolmadakia or sarma. Duqqa: Egypt: A dip or seasoning of herbs, oil and spices. Falafel: Middle East
Arab cuisine collectively refers to the regional culinary traditions of the Arab world, consisting of the Maghreb (the west) and the Mashriq (the east). [1] These cuisines are centuries old and reflect the culture of trading in ingredients, spices, herbs, and commodities among the Arabs. The regions have many similarities, but also unique ...
العربية; Azərbaycanca; বাংলা; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
Sumac (السماق)—ground into a reddish-purple powder used as a spice in Middle-Eastern cuisine to add a tart, lemony taste to salads or meat; Za'atar (زَعْتَر)—a spice mixture that includes the herb along with toasted sesame seeds, dried sumac, and often salt and other spices
Foie gras is sold whole, or is prepared into mousse, parfait, or pâté, and may also be served as an accompaniment to another food item, such as steak. The technique involves gavage, cramming food into the throat of domesticated ducks and geese, and dates as far back as 2500 BC, when the ancient Egyptians began keeping birds for food. [9] [10 ...
Eastern Arabian cuisine, also called Khaleeji cuisine (Arabic: المطبخ الخليجي), is the traditional Arabic cuisine variant that is shared by the population in Eastern Arabia and areas around the Persian Gulf. Seafood is a significant part of the diet of the inhabitants of the coastal region of Eastern Arabia. Fish is popular.
Iraqi cuisine is a Middle Eastern cuisine that has its origins in the ancient Near East culture of the fertile crescent. [1] [2] [3] Tablets found in ancient ruins in Iraq show recipes prepared in the temples during religious festivals—the first cookbooks in the world.