Middle Eastern cooking represents the culture and diversity of many regions. Wherever you go in your travels through the exotic lands of the Middle East, you will find cuisine that is unique to each country and ethnic group. Greece, Turkey, Persia, Israel and the Arab nations comprise an area of the world that shares a rich culinary tradition. Arabic foods are a reflection of this tradition.

Middle Eastern Cooking Evokes Arab Heritage

It's hard to say when and where certain dishes got their origins, as many recipes are shared with variations amongst different people. Lamb, wheat bread, eggplant and yogurt comprise favorites from the main food groups. In Turkey, one might expect to see a familiar dish in the kebap, wherein meat and vegetables are skewered and grilled. In the mountainous regions, butter, yogurt, cheeses and cereals are the staples of local diets.

Israeli cooking borrows elements from other cultures to reflect the Jewish presence around the world. Some dishes, however are unique to Israel and form the basis for their cooking. Bagels, blintzes and cholent (a slow-cooked stew) have been in the Israeli diet for hundreds of years. In Greece, Middle Eastern cooking is represented in dishes made from lamb, vegetables and cheeses, which form the basis of the diet. Village (Greek) salad is a tangy combination of olives, onions tomatoes and feta cheese. Many recipes use local olive oil and vinegar.

Arab cooking has its roots in the nomadic way of life, where everything had to be transportable. Simple dishes use native fruits, nuts and vegetables to make such favorites as hommus, a puree of chick peas and tahina (sesame oil paste). Dipping pita into hommus and labenah, a spicy cheese, is a common practice. Middle Eastern cooking is evocative of the exotic and ancient cultures of these regions of the world. Their unique flavors and textures are truly a delight to the senses.