Middle Eastern cuisine
From Wikipedia, the free encyclopedia
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:
- Arab cuisine
- Armenian cuisine (Partly)
- Assyrian cuisine
- Central Asian Cuisine (Partly)
- Egyptian cuisine (Partly)
- Greek cuisine (Partly)
- Israeli cuisine (Partly)
- Iraqi cuisine
- Iranian (Persian) cuisine (Partly)
- Jewish cuisine (Partly)
- Lebanese cuisine
- North African cuisine (Partly)
- Palestinian cuisine
- Turkish cuisine
- Yemeni cuisine
[edit] 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.
[edit] See also
[edit] External links
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