Middle Eastern cuisine: Difference between revisions
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* [[Israeli cuisine]] |
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* [[Iraqi cuisine]] |
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* [[Iranian cuisine]] (Partly) |
* [[Iranian cuisine|Iranian (Persian) cuisine]] (Partly) |
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* [[Jewish cuisine]] |
* [[Jewish cuisine]] |
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* [[Lebanese cuisine]] |
* [[Lebanese cuisine]] |
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Revision as of 04:23, 5 May 2007
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
- Lebanese cuisine
- Moroccan cuisine
- North African cuisine
- Palestinian cuisine
- Syrian Jewish cuisine
- Turkish cuisine
- Yemeni cuisine
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.