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{{Short description|Culinary tradition}}
[[File:Food in Israel.jpg|thumb|alt=A variety of foods on a sectioned plate|Serving in Jerusalem 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 [[Olive#Table olives|olive]]s and [[Olive oil#Culinary use|olive oil]], [[pita]]s, [[honey]], [[Sesame#Culinary use|sesame seeds]], [[date palm#Fruits|dates]],<ref name="globalgourmet"/> [[sumac]], [[chickpea]]s, [[mentha|mint]], [[rice]] and [[parsley]], and popular dishes include ''[[kebab]]s'', ''[[dolma]]s'', ''[[falafel]]'', ''[[baklava]]'', [[yogurt]], ''[[doner kebab]]'', ''[[shawarma]]'' and ''[[mulukhiyah]]''.
== Geography ==
[[File:Middle East (orthographic projection).svg|thumb|Core countries considered to be part of the Middle East]]
The exact countries considered to be part of the [[Middle East]] are difficult to determine as the definition has changed over time and from source to source.<ref>{{Cite web|title=Where Is the Middle East? {{!}} Center for Middle East and Islamic Studies|url=https://mideast.unc.edu/where/|access-date=2020-10-13|language=en-US}}</ref> Currently, the countries that are considered to comprise the Middle East are: Bahrain, Cyprus, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Palestine, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen, including the various ethnic, cultural, religious and ethno-linguistic groups within these nations.
== {{anchor|Geographical varieties of Arab cuisine of Middle East}}Varieties ==
{{Div col|colwidth=22em}}
* [[Arab cuisine]]
* [[Assyrian cuisine]]
* [[Bahraini cuisine]]
* [[Balochi cuisine]]
* [[Cypriot cuisine]]
* [[Eastern Arabian cuisine]]
* [[Egyptian cuisine]]
* [[Emirati cuisine]]
* [[Iranian cuisine]]
* [[Iraqi cuisine]]
* [[Israeli cuisine]]
* [[Jordanian cuisine]]
* [[Kurdish cuisine]]
* [[Kuwaiti cuisine]]
* [[Lebanese cuisine]]
* [[Levantine cuisine]]
* [[Omani cuisine]]
* [[Palestinian cuisine]]
* [[Pontic Greek cuisine]]
* [[Qatari cuisine]]
* [[Saudi Arabian cuisine]]
* [[Syrian cuisine]]
* [[Turkish cuisine]]
* [[Yemeni cuisine]]
{{Div col end}}
== History and influences ==
[[File:Doner Kebap ở Ý được nhiều người Ma rốc nhập cư ưa thích.jpg|thumb|alt=A cook slices ingredients into a skillet|The Turkish ''[[Doner kebab]]'']]
The Middle East incorporates the [[Fertile Crescent]], including [[Mesopotamia]] ([[Sumer]], [[Akkad (city)|Akkad]], [[Assyria]] and [[Babylonia]]) where [[Wheat#As a food|wheat]] was first cultivated, followed by [[Rye#Uses|rye]], [[Barley#Food|barley]], [[Lentil#Culinary use|lentils]], [[beans]], [[Pistachio#Consumption|pistachio]]s, [[Common fig#Food|fig]]s, [[Pomegranate#Culinary use|pomegranate]]s, [[Date palm#Fruits|dates]] and other regional staples.<ref>{{Cite web|title=Middle Eastern Cuisine Makes its Move|url=https://www.qsrmagazine.com/menu-innovations/middle-eastern-cuisine-makes-its-move|access-date=2020-08-11|website=QSR magazine|language=en}}</ref> The domestication of [[sheep]], [[goat]]s and [[cattle]] took place in the region as well. [[Fermentation in food processing|Fermentation]] was also discovered there, in order to leaven bread and make beer in [[Ancient Mesopotamia]] and [[Ancient Egypt]]<ref>{{citation|title=Beer in Ancient Egypt|url=https://www.worldhistory.org/article/1033/beer-in-ancient-egypt/}}</ref> and [[Mesopotamia]].<ref>{{citation|url=https://web.ncsu.edu/accolades-magazine/2020/10/15/brewing-up-ancient-beer/index.html|title=Brewing up ancient beer}}</ref> Additionally, the earliest written recipes come from that region.
As a crossroad between [[Europe]], [[North Africa]], and [[Asia]], it has been a hub of food and recipe exchange. During the [[Achaemenid Empire|first Persian Empire]] (ca. 550–330 BCE), the foundation was laid for modern Middle-Eastern food when [[Rice#Food|rice]], [[poultry]] and [[Fruit#Food uses|fruit]]s were incorporated into the local diet. Figs, dates and [[Nut (food)|nuts]] were brought by merchants to conquered lands, and spices were brought from the [[Orient]].<ref>{{Cite web|last=Hennessy|first=April 2018 Maggie|title=Middle Eastern Cuisine is Ready for its Moment|url=https://www.fsrmagazine.com/menu-innovations/middle-eastern-cuisine-ready-its-moment|access-date=2020-08-11|website=FSR magazine|language=en}}</ref><ref name="globalgourmet">{{cite web|url=http://www.globalgourmet.com/destinations/mideast/mestback.html#axzz1rBkSewKE |title=The Middle East: Background & History |access-date=20 November 2014 |url-status=dead |archive-url=https://web.archive.org/web/20170526000000/http://www.globalgourmet.com/destinations/mideast/mestback.html |archive-date=26 May 2017 }}</ref>
The
Religion has impacted the cuisine by making [[lamb and mutton|lamb]] the primary meat since both Jews and Muslims do not eat [[pork]], although the cuisines of Christian peoples such as Assyrians, Armenians, Cypriots and Maronites can incorporate pork.<ref name=":0">{{Cite web|last=McLoughlin|first=Paul|title=The Culinary Crescent: Taking a trip through the history of Middle Eastern cuisine|url=https://english.alaraby.co.uk/english/society/2018/11/28/the-culinary-crescent-middle-eastern-cuisine-history|access-date=2020-08-11|website=alaraby|date=28 November 2018|language=en}}</ref>
The [[Qur'an]] forbids alcohol consumption, which is why non-Islamic countries produce and export alcohol. Prime example would be [[wine]] made in [[Lebanon]], in vineyards such as [[Château Ksara]], Chateau Kefraya<ref>{{Cite web|title=Château Kefraya: A terroir, a soul, a great wine|url=http://www.chateaukefraya.com/en/kefraya|access-date=2021-04-25|website=www.chateaukefraya.com|language=en}}</ref> and Chateau Masaya<ref>{{Cite web|title=Home|url=http://www.massaya.com/english/home|access-date=2021-04-25|website=Massaya|language=en}}</ref> which have gained international recognition. Château Ksara is also known for its [[arak (drink)|''arak ksarak'']]. [[Al-Maza]] is Lebanon's primary brewery, and once it was the Middle East's only beer producer. [[Assyrian people|Assyrian]] communities in Iraq, Turkey and Syria have long produced their own Wheat Beer, Wine and Arak.
Before the 1979 change of regime, [[Iran]] was noted for its [[Shiraz wine#History|wine production]].<ref name="globalgourmet"/><ref>[http://findarticles.com/p/articles/mi_m3289/is_1_172/ai_96990532/ Middle Eastern cuisines: gain ground]. Bnet UK. January 2003</ref>
Under the [[Ottoman Empire]], sweet pastries of paper-thin [[phyllo]] dough and thick [[coffee]] were brought and introduced to the region.<ref>{{Cite web|title=Reviving the forgotten flavours of the Ottoman palace kitchen|url=http://www.middleeasteye.net/features/reviving-forgotten-flavours-ottoman-palace-kitchen|access-date=2020-06-30|website=Middle East Eye|language=en}}</ref><ref name=":1">{{Cite book|last=Hale|first=William Harlan|title=The Horizon Cookbook and Illustrated History of Eating and Drinking though the Ages|publisher=American Heritage Publishing|year=1968}}</ref><ref>{{Cite book|last=Davidson|first=Alan|title=Oxford Companion to Food|publisher=Oxford University Press|year=2006}}</ref>
== Elements ==
=== Grains ===
Grains are the basis of the Middle Eastern diet, where [[Wheat#As a food|wheat]] and [[Rice#Food|rice]] are considered staple foods. [[Barley#Food|Barley]] is also widely used in the region, and [[Maize#Human food|maize]] in addition has become common in some areas. [[Bread]] is a universal food eaten in some form by all classes at nearly every meal.
In addition to bread, wheat is also used in ''[[bulgur|burghul]]'' and ''[[couscous]]''. ''Burghul'' is cracked wheat made by partially cooking wheat grains in water, drying them in an oven (or in the sun), and breaking them into pieces. It is typically cooked in water with flavorings, much like rice.
''Burghul'' is also used in meat pies and as an ingredient in salads (notably in ''[[tabbouleh]]'' with chopped parsley, tomato, lemon, and oil). ''[[Freekeh]]'' is another common grain, made from immature green wheat.
Many types of rice are produced and consumed in the region. Plain rice is served under grilled meats or in meat and vegetable stews. More complex rice dishes have layers of meat, vegetables, sauces, nuts, or dried fruits.
=== Flavorings ===
[[Butter]] and [[clarified butter]] (also known as ''[[smen]]''), also ghee, are traditionally the preferred oil to cook in. Also, [[Olive oil#Culinary use|olive oil]] is prevalent in Mediterranean coastal areas, where [[Christians]] use it during the [[Lent]]en and other [[Fasting#Christianity|fasts]] which disallow meat and dairy products.<ref>{{cite web |title=Chicago Tribune |website = [[Chicago Tribune]]|url=https://www.chicagotribune.com/news/ct-xpm-2004-02-27-0402270050-story.html#:~:text=Besides%20the%20ban%20on%20meat,was%20stored%20in%20sheep's%20skin.}}</ref> and [[Jews]] use it instead of animal fats (such as butter) to avoid combining meat and dairy products.
Most regions in the Middle East use spices. A typical stew will include a small amount of [[Cinnamon#Food uses|cinnamon]], [[Nutmeg#Culinary uses|nutmeg]], [[Clove#Uses|clove]]s, [[Cumin#Uses|cumin]], and [[Coriander#Uses|coriander]]. [[Black pepper#Black pepper|Black pepper]] is popular and [[Chili pepper#Culinary uses|chili peppers]] are used occasionally, especially as a sauce or as pickles. Parsley and mint are widely used in cooking and in salads.
[[Thyme#Culinary use|Thyme and thyme blends]] (''[[za'atar]]'') are common among Syria, Lebanon, Jordan, Palestine and Israel, in addition to a mixture of dried thyme and [[sumac]] (crushed sour berries) which is prevalent at breakfast with oil and bread. Sumac is also sprinkled over grilled meat and [[garlic]] is frequently used in many dishes and salads.
=== Religious influence ===
[[File:Persian cuisine - Kabab Koobideh.jpg|thumb|alt=Kabobs cooking on a grill|[[Kabab koobideh|''Kebab koobideh'']]]]
[[Lamb and mutton]] are favored meats, since [[pork]] is prohibited by both [[halal|Islamic]] and [[kashrut|Jewish]] [[dietary laws]], though Christian and other non Muslim or Jewish communities consume pork, and [[Chicken]] is also common in many Middle Eastern cuisines.
Grilled meats (''[[kebab]]s'') are popular, with many regional varieties. The most popular is cubed lamb on skewers (''[[shish kebab]]''), and chicken that may also be grilled in the same fashion. Another extensive variety is [[Şiş köfte|''kofta kebab'']], made from [[ground meat]] mixed with onions and spices, shaped around the skewer like a sausage and grilled. ''Kebabs'' are typically street or restaurant food, served with bread, salad and pickles, and are not usually prepared at home.
Meat and vegetable stews are served with rice, [[bulgur]], or bread. ''[[Kibbeh]]'' is a pie (or dumpling) made with meat and cereal.
The most popular ''kibbeh'' is made with ground meat (typically lamb) and ''[[burghul]]'', worked together into a dough and stuffed with minced meat fried with onion, herbs and sometimes pine nuts, or almonds and raisins, prepared as individual small dumplings (shaped like a torpedo) or sliced like a cake and baked on an oven tray with two layers of stuffed dough.
Another variation of ''kibbeh'' is ''[[Kibbeh nayyeh|kibbeh naye]]'', made by pounding raw meat and ''burghul'' with seasonings, served with lemon juice and chili sauce for dipping.
[[File:Kibbeh Nayyeh.jpg|thumb|''Kibbeh nayyeh'']]
=== Vegetables ===
[[File:Tursu.jpg|thumb|alt=A large display of pickled vegetables|''[[Torshi|Tursu]]'' are pickled vegetables served in many [[Balkans|Balkan]] and Middle East countries]]
Vegetables and [[Legume|pulses]] are staple foods, and are boiled, stewed, grilled, stuffed, and cooked with meat and rice. [[Leaf vegetable]]s include many varieties of [[Cabbage#Food preparation|cabbage]], [[spinach]], and [[Chard#Culinary use|chard]]. [[List of root vegetables|Root vegetables]], such as [[Onion#Culinary uses|onion]]s, [[Garlic#Culinary 2|garlic]], [[Carrot#Consumption|carrot]]s, [[Turnip#Description|turnip]]s, and [[Beetroot#Culinary use|beet]]s, are also popular in the region.
[[Cucurbita#Culinary uses|Squash]], [[Tomato#Consumption|tomato]], [[Eggplant#Cooking and preparing|eggplant]], and [[Okra#Food and uses|okra]] are distinctive elements of the region's cuisine. Eggplant is often sliced, fried and dressed with yogurt and garlic. ''[[Baba ghanoush]]'' is eggplant roasted over an open fire, mashed and dressed with ''[[tahini]]'' (sesame paste), lemon juice, garlic, and cumin.
Tomato is the most ubiquitous ingredient in Middle-Eastern cookery, used fresh in salads, cooked in stews and broth, and grilled with ''kebab''.
Beans and pulses are crucial to the regional diet, second only to cereals. [[Vicia faba#Culinary uses|Fava beans]] are eaten both green and dried. Dried fava beans are boiled into ''[[ful medames]]'', one of the most popular Egyptian domestic and street foods. As for mashed fava beans, they are dressed with oil, lemon, and chili. Similar dishes are found throughout the region.
[[File:Ful medames (arabic meal).jpg|thumb|''Ful medames'' served with sliced hard-boiled [[Egg (food)|eggs]]]]
''[[Falafel]]'', which is popular in Europe and the United States, was originally made from dried fava beans formed into a ''[[rissole]]'' with herbs and spices and then fried. It is also made from [[Chickpea#Culinary|chickpea]]s, or a blend of the two. Green fava are cooked like other green beans, boiled and dressed with oil or [[stew]]ed with meat. [[Green bean#Culinary use and nutrition|Haricots]] and [[Black-eyed pea#Culinary uses worldwide|black-eyed pea]]s are also well-known.
[[Lentil#Culinary use|Lentil]]s, [[Split pea#Culinary|split pea]]s and chickpeas are widely used in soups and salads, with rice or meat. ''[[Hummus]]'', made from chickpeas and ''[[tahini]]''
=== Dishes ===
[[File:Petra metzes.jpg|thumb|alt=A large, round tray with a variety of small dishes|''Meze'' is a selection of small dishes served with alcoholic drinks, as a [[Course (food)|course]] or as [[appetizer]]s in [[Arab world|Arab countries]], Turkic countries, and [[Iran]].]]
Stuffed vegetables, a dish associated with Middle Eastern cuisine, is commonly called ''[[dolma]]'' ([[Turkish language|Turkish]] for "stuffed") or ''mahshi''. Grape leaves, chard, and cabbage are stuffed with rice, ground meat, pine nuts and spices, and stewed in oil and tomatoes. Many vegetables, such as squash, onion, tomato, eggplant, peppers and carrots, are similarly stuffed and stewed (or baked).
''[[Meze]]'' is popular throughout the Middle East. It consists of several small dishes (cheese, melon, nuts, salads and dips such as ''[[tabbouleh]]'', ''[[hummus]]'' and ''[[mutabbal]]'', and pickles) and more substantial items, such as grilled meat, ''[[kibbeh]]'', and [[sausage]].{{citation needed|date=July 2020}}
Middle Easterners frequently consume milk, fresh or [[Soured milk|soured]]. [[Yogurt]] is commonly consumed plain, also used in cooking as in salad dressing, or diluted as a drink. Greek [[feta]] and ''[[halloumi]]'' are the region's most popular cheeses.
== Beverages ==
[[File:Türk Kahvesi - Bakir Cezve.jpg|thumb|upright=0.9|alt=Turkish coffee being poured into a small cup|Turkish coffee]]
[[Turkish coffee]] is a beverage well known internationally.<ref>{{Cite web|last=Bila|first=Sibel Utku|date=2015-08-20|title=After 500 years, Turkish coffee percolates in popularity|url=https://www.al-monitor.com/pulse/originals/2015/08/turkey-turkish-coffee-young-consumers-fortune-tellers.html|access-date=2021-03-10|website=Al-Monitor|language=en}}</ref> Thicker than other coffee, it is made by boiling finely-ground coffee in water and letting the grounds settle. During the 1980s, instant coffee became popular. The simple drink of coffee may serve the sole purpose of caffeine to many; however, it serves a multitude of traditional and cultural purposes in Iraq. Oftentimes, peace between families, marriage proposals, and significant life events are initiated by the serving of coffee.<ref>{{Cite web |last=Salman |first=Raheem |last2=Parker |first2=Ned |last3=Times |first3=Los Angeles |date=2011-07-04 |title=Coffee percolates through Iraq's cultural history |url=https://www.latimes.com/world/la-xpm-2011-jul-04-la-fg-iraq-coffee-20110704-story.html |access-date=2023-05-02 |website=Los Angeles Times |language=en-US}}</ref>
''[[arak (drink)|Arak]]'' is a distilled, [[Anise drinks|anise-flavored]] alcoholic drink, usually diluted with water and ice, and served in social gatherings with ''meze''.<ref>[http://mideastfood.about.com/od/drinkscoffeetea/a/arak.htm Arak: Middle Eastern Alcoholic Beverage] {{Webarchive|url=https://web.archive.org/web/20110626233149/http://mideastfood.about.com/od/drinkscoffeetea/a/arak.htm |date=2011-06-26 }}, ''About.com'',</ref>
Some [[Christians]], such as the [[Assyrian people|Assyrians]], [[Armenians]], [[Greek Cypriots|Cypriots]], and [[Maronites]] make their own [[beer]] and [[wine]].<ref>{{cite web| url = http://news.bbc.co.uk/1/shared/spl/hi/pop_ups/08/europe_turkey0s_assyrian_wine_makers_/html/1.stm | publisher = BBC News | title = In pictures: Turkey's Assyrian wine-makers }}</ref>
''[[Qamar al-Din]]'', a thick, sweet apricot beverage, is drunk by [[Muslims]] during [[Ramadan]]. Apricots are boiled with sugar and water until they are thick, and sun-dried on wooden planks. The [[dried fruit]] is then mixed with water and sugar.<ref>{{cite web|url=http://devourblog.blogspot.com/2010/08/qamar-el-deen.html|title=Devour Blog: Qamar El Deen|access-date=20 November 2014}}</ref>
''[[Jallab]]'' is a fruit syrup made from grape molasses, dates and [[Rose water#Edible|rose water]] served over crushed ice, sometimes with raisins or pine nuts.<ref>{{cite web|url=http://honestcooking.com/2011/06/24/jallab-a-refreshingly-sweet-summer-drink/ |title=Jallab – A Refreshingly Sweet Summer Drink – Honest Cooking |author=Mayssam Samaha |publisher=Honest Cooking |access-date=20 November 2014 |url-status=dead |archive-url=https://web.archive.org/web/20130501160943/http://honestcooking.com/2011/06/24/jallab-a-refreshingly-sweet-summer-drink/ |archive-date=1 May 2013 }}</ref>
''[[Doogh]]'' (or ''ayran'') is a salted, yogurt-based beverage which is popular in Turkey and Iran.
== {{anchor|Etiquette}}Dining etiquette ==
{{See also|Etiquette in the Middle East}}
=== {{anchor|Dining etiquette in Arab countries}}Arab countries ===
In some Arab countries, especially in the [[Arab states of the Persian Gulf|Persian Gulf region]], it is common for diners to take their food from a communal plate in the center of the table. They traditionally do not use forks or spoons; instead they scoop up the food with [[pita]] or a thumb and two fingers.
In [[Arabic culture]], the left hand is considered unclean and even left-handed people eat with the right hand. A common exception, however, is that the left hand may hold a drinking glass when eating greasy food with the right.<ref>[http://www.getcustoms.com/2004XE/Articles/ga-2001-09-07.html Getcustoms.com] {{webarchive |url=https://web.archive.org/web/20100922042600/http://www.getcustoms.com/2004XE/Articles/ga-2001-09-07.html |date=September 22, 2010 }}</ref>
It is proper etiquette to compliment the host on their food and hospitality, and to try every plate on the table. If a guest does not leave food on his plate, the host generally fills it immediately.
===={{anchor|Month of Ramadan}}Ramadan====
During [[Ramadan]], food consumption increases dramatically in Muslim communities. Breaking the daily sunrise-to-sunset fast is a banquet with family and friends whereas public banquets are held by charities and other associations.
Cafes and pastry shops are open at night, and the streets have a carnival atmosphere. Many Muslims, following [[Muhammad]]'s reported example, break their fast with a date followed by a variety of dishes. Sweet pastries and puddings are always present on Ramadan nights.
The end of Ramadan is marked by [[Eid al-Fitr]], featuring a great quantity and variety of sweets and pastries.
The other major Muslim feast is the four-day [[Eid al-Adha]], the Feast of the Sacrifice, which occurs during [[Dhu al-Hijjah]] (the [[Hajj|pilgrimage]] month). An animal (usually a sheep or goat) is slaughtered in every household that can afford it, great banquets are prepared, and food is given to the poor.<ref name=":0" />
=== Turkey ===
Tea is usually served in curved glasses which are held by the lip to which water may be added. A cup of tea may be refilled if it is less than half full. An honored guest is expected to make a [[Toast (honor)|toast]], usually soon after the host does or at the end of the meal.
Forks, spoons and knives are used. Sometimes, the knife is held in the right hand and the fork in the left, presenting the British-style. Smoking may be acceptable between courses of a dinner.<ref name=":1" /><ref name="globalgourmet" />
In formal situations and with more traditionalist company, the hosts sit at the head of the table, with the honored guest next to them on the side of the table which is farthest from the door.
The honored guest is served first, and then it's customary to serve from elder guests to younger, with a bias in favour of men. Diners do not begin eating until the oldest person at the table begins eating.
In some informal restaurants, dishes are ordered when desired (not all at once at the beginning of a meal). At informal restaurants a table may be shared, but diners are not required to converse.
Guests may be required to remove their shoes. It is customary to say ''Afiyet olsun'' ("May what you eat bring well-being") before or after eating, and to say ''Elinize sağlik'' ("Bless your hand", a compliment for the manual, i.e. "hand" labour involved in cooking) to whoever prepared the meal after a meal.<ref name=":1" />
=== Iraq ===
The working people of Iraq choose to start the day off with kahi, which is made of thin pastry dough.
=== {{anchor|Dining etiquette in non-Arab countries of Middle East}}Iran ===
Iranian dishes and foods are known for being rice-based and Iran has been popular for its wide rice production.<ref>{{Cite journal|date=2016-06-01|title=Ethnic and traditional Iranian rice-based foods|journal=Journal of Ethnic Foods|language=en|volume=3|issue=2|pages=124–134|doi=10.1016/j.jef.2016.05.002|issn=2352-6181|doi-access=free|last1=Karizaki|first1=Vahid Mohammadpour}}</ref> Dishes are typically served as savory or sweet, rather than in courses.
In traditional Iranian restaurants, a large, low table lined with Persian rugs and with cushions around the sides is the setting for a meal. Diners sit cross-legged in a circle and food is served in the center (eaten with [[cutlery]] on separate plates). Tea is served in ''kamar baareek'' ("narrow-waist") glasses with sugar and Persian sweets.
When entertaining dinner guests at home, it is seen as discourteous to serve just enough food, so food is prepared in large quantities. An important Persian practice is ''[[taarof]]'' (ritual politeness) where if a person is offered food or drink, they will initially politely decline. Only after the host has offered repeatedly, it is accepted and that is to avoid appearing greedy.<ref>{{Cite news|last=Slackman|first=Michael|date=2006-08-06|title=The Fine Art of Hiding What You Mean to Say (Published 2006)|language=en-US|work=The New York Times|url=https://www.nytimes.com/2006/08/06/weekinreview/06slackman.html|access-date=2021-03-10|issn=0362-4331}}</ref>
== Globalization ==
In 2017, Middle-Eastern cuisine was reportedly one of the most popular and fastest-growing ethnic cuisines in the [[US]].<ref>{{Cite news|date=2017-12-05|title=How Middle Eastern Cuisine Became The 'It' Food Of 2017|language=en-US|work=The RushOrder Blog|url=http://blog.rushorderapp.com/2017/12/05/middle-eastern-cuisine/|url-status=dead|access-date=2017-12-14|archive-url=https://web.archive.org/web/20171214073031/http://blog.rushorderapp.com/2017/12/05/middle-eastern-cuisine/|archive-date=2017-12-14}}</ref> Dishes such as ''[[hummus]]'' and ''[[falafel]]'' are becoming increasingly common in restaurants across the United States.<ref>{{Cite web|title=Middle East Meets Middle America|url=https://www.ift.org/news-and-publications/food-technology-magazine/issues/2020/december/features/middle-east-meets-middle-america|access-date=2021-03-10|website=www.ift.org}}</ref>
Middle-Eastern cuisine is often misrepresented as simply interchangeable with [[Mediterranean cuisine|Mediterranean food]] in Western markets.<ref>{{Cite web|title=Middle Eastern Cuisine Makes its Move|url=https://www.qsrmagazine.com/menu-innovations/middle-eastern-cuisine-makes-its-move|access-date=2021-03-10|website=QSR magazine|language=en}}</ref>
== See also ==
{{
{{Div col|colwidth=30em}}
* [[List of Middle Eastern dishes]]
* [[North African cuisine]]: [[Berber cuisine]], [[Moroccan cuisine]], [[Algerian cuisine]], [[Tunisian cuisine]] and [[Libyan cuisine]]
* [[Arab cuisine]]
* [[
* [[Levantine cuisine]]
* [[Mediterranean cuisine]]
* [[
* [[Jewish cuisine]]
* [[Islamic dietary laws]]
* [[Kashrut|Jewish dietary laws]]
{{Div col end}}
== References ==
{{
== External links ==
* {{Wikivoyage inline|Middle Eastern cuisine|Middle Eastern cuisine|travel information}}
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{{Cuisine}}
{{Middle Eastern cuisine}}
{{Middle East}}
{{Authority control}}
[[Category:Middle Eastern cuisine| ]]
[[Category:Mediterranean cuisine]]
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