What characterizes/distinguish... Middle Eastern cuisine?!
The Middle Eastern cuisines include:
Arab cuisine
Armenian cuisine
Assyrian cuisine
Egyptian cuisine
Greek cuisine
Israeli cuisine
Iraqi cuisine
Iranian (Persian) cuisine
Jewish cuisine
Lebanese cuisine
Palestinian cuisine
Turkish cuisine
Yemeni cuisine
There is a strong emphasis on the following items in Arabian cuisine:
Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is prohibited under Islamic law but many Christian Arabs avoid pork as they have never acquired a taste for it.[1]
Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter, eggs and cream are also used extensively.
Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat.
Beverages: hot beverages are used more than cold, coffee being on the top of the list, although it may give way to the inescapable tea (preferably Ceylon)
Grains: rice is the staple and is used for most dishes with wheat as the main source for bread as well as bulgur and Semolina, which are also used extensively.
Legumes: Lentils are widely used as well as fava beans and chick peas (garbanzo beans).
Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, eggplants, zucchini, okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.
Nuts: pine nuts, almonds and pistachios are often included.
Greens: Parsley and mint are popular as seasonings in many dishes, while spinach and Jew's Mallow (called "molokhia" in Arabic) are used in cooked dishes.
Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Laban, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.
Notably, many of the same spices used in Arabian cuisine are also those emphasized in Indian cuisine. This is a result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in the Arab Gulf states.
You'll get some more information on this site -
http://en.wikipedia.org/wiki/Category:Mi...
Answers: The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences, 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:
Arab cuisine
Armenian cuisine
Assyrian cuisine
Egyptian cuisine
Greek cuisine
Israeli cuisine
Iraqi cuisine
Iranian (Persian) cuisine
Jewish cuisine
Lebanese cuisine
Palestinian cuisine
Turkish cuisine
Yemeni cuisine
There is a strong emphasis on the following items in Arabian cuisine:
Meat: lamb and chicken are the most used, beef and camel are also used to a lesser degree, other poultry is used in some regions, and, in coastal areas, fish. Pork is not commonly eaten--for Muslim Arabs, it is prohibited under Islamic law but many Christian Arabs avoid pork as they have never acquired a taste for it.[1]
Dairy products: dairy products are widely used, the most of which is yogurt and white cheese. However, butter, eggs and cream are also used extensively.
Herbs and spices: mint and thyme (often in a mix called za'atar) are widely and almost universally used; spices are used much less than the Indian cuisine but the amount and types generally varies from region to region. Some of the included herbs and spices are sesame, saffron, turmeric, garlic, cumin, cinnamon, and sumac. Spice mixtures include baharat.
Beverages: hot beverages are used more than cold, coffee being on the top of the list, although it may give way to the inescapable tea (preferably Ceylon)
Grains: rice is the staple and is used for most dishes with wheat as the main source for bread as well as bulgur and Semolina, which are also used extensively.
Legumes: Lentils are widely used as well as fava beans and chick peas (garbanzo beans).
Vegetables and fruits: this cuisine also favors vegetables such as cucumbers, eggplants, zucchini, okra and onions, and fruits (primarily citrus), are often used as seasonings for entrees. Olives are a large part of the cuisine as well in addition to dates, figs and pomegranate.
Nuts: pine nuts, almonds and pistachios are often included.
Greens: Parsley and mint are popular as seasonings in many dishes, while spinach and Jew's Mallow (called "molokhia" in Arabic) are used in cooked dishes.
Dressings and sauces: The most popular dressings include various combinations of olive oil, lemon juice, parsley, and/or garlic, and tahini (sesame paste). Laban, thinned yogurt, is often seasoned with mint and onion or garlic, and served as a sauce with various dishes.
Notably, many of the same spices used in Arabian cuisine are also those emphasized in Indian cuisine. This is a result of heavy trading between the two regions, and of the current state of affairs in the wealthy oil states, in which many South Asian workers are living abroad in the Arab Gulf states.
You'll get some more information on this site -
http://en.wikipedia.org/wiki/Category:Mi...