Middle Eastern cuisine
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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:
- Egyptian cuisine
- Iraqi cuisine
- Arab cuisine
- Lebanese cuisine
- Assyrian cuisine
- Moroccan cuisine
- North African cuisine
- Ethiopian Cuisine
- Persian cuisine
- Turkish cuisine
- Armenian cuisine
- Greek cuisine (partly)
- Syrian Jewish cuisine
- Ottoman cuisine
- Yemeni cuisine
[edit] Bibliography
- Claudia Roden, The New Book of Middle Eastern Food, Knopf, 2000. ISBN 0375405062.
- 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.
