Eleanor Finch
Middle Eastern cuisine is renowned for its bold flavours, vibrant ingredients, and deeply rooted traditions. The region's culinary traditions are shaped by its diverse cultures, religions, and histories. Middle Eastern meals are often shared from a central, communal plate, reflecting the values of hospitality, family, and connection. The region's food is influenced by its location between Europe, North Africa, and Asia, as well as its religious laws and local ingredients. Spices, nuts, olive oil, and creamy elements like hummus and tzatziki are common features of Middle Eastern dishes. Lamb and mutton are the predominant meats, as pork is prohibited by Islamic and Jewish dietary laws. While each country adds its own regional flair, Middle Eastern cuisine is united by its generous spirit and rich flavours.
| Characteristics | Values |
|---|---|
| Common ingredients | Olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, parsley |
| Popular dishes | Hummus, falafel, shawarma, kebabs, dolmas, baklava, yoghurt, doner kebab, mulukhiyah, manakeesh, foul mudammas, fattoush, umm ali, shish tawook, mansaf, kofta |
| Spices | Cinnamon, nutmeg, cloves, cumin, coriander, black pepper, chilli peppers, thyme, za'atar |
| Meat | Lamb and mutton are favoured, but chicken, beef and fish are also common |
| Dining etiquette | Food is shared from a central, communal plate or served by the host; second helpings are expected; leaving food on the plate signals fullness; Arab countries favour finger foods |
| Hospitality | Sharing food is a fundamental part of Middle Eastern hospitality and a symbol of respect and inclusion |
| Presentation | Intentional and generous, often served as shared platters |
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What You'll Learn
Middle Eastern hospitality and dining etiquette
Middle Eastern cuisine is renowned for its vibrant flavours, wholesome ingredients, and deeply rooted culinary traditions. The region's emphasis on hospitality, family, and shared experiences is reflected in its dining practices. Here are some key aspects of Middle Eastern hospitality and dining etiquette:
Hospitality
Hospitality is a cornerstone of Middle Eastern culture, where inviting someone to share a meal is a symbol of respect and inclusion. Welcoming guests with an abundance of food is a social norm and a cultural expectation. This tradition has its roots in ancient Bedouin practices, where offering food, shelter, and protection to travellers was essential in the harsh desert environment. Today, hosting guests is viewed as a reflection of one's dignity, generosity, and status. It is customary to prepare large quantities of food when entertaining dinner guests at home, as serving just enough food is considered discourteous.
Dining Etiquette
Dining etiquette in the Middle East varies by region, but some general guidelines include:
- Food is often shared from a central, communal plate, or served by the host. It is common for hosts to offer second helpings as soon as a guest's plate is cleared, and it is considered polite to accept these additional servings.
- In Arab countries, finger foods are prevalent, so utensils are not always used. When eating with your hands, it is important to use your right hand only.
- In traditional Iranian restaurants, diners sit cross-legged on cushions around a low table lined with Persian rugs. Food is served in the centre and eaten on individual plates using cutlery.
- Tea is often served in "kamar baareek" (narrow-waist glasses) with sugar and Persian sweets.
- When offered food or drink, it is customary to politely decline the first offer, accepting only after the host has offered repeatedly. This practice, known as "taarof" (ritual politeness), is done to avoid appearing greedy.
- Leaving some food on your plate can signal that you are full.
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Religious influences on food
Religion has had a significant influence on the cuisine of the Middle East. The three prominent religions of the region are Islam, Christianity, and Judaism, and each has shaped the dietary practices of its adherents in various ways.
Islamic dietary laws (Halal) prohibit the consumption of pork and alcohol, which has led to lamb and mutton becoming the primary meats in the region, as both Jews and Muslims abstain from eating pork. The Qur'an, the holy book of Islam, outlines these dietary restrictions, and adherence to them is an essential aspect of the Muslim faith. The prohibition of alcohol consumption has also led to the development of a wine industry in non-Islamic countries like Lebanon, with vineyards gaining international recognition.
Jewish dietary practices, or kosher laws, also play a significant role in shaping the cuisine of the Middle East. Traditional Jewish teachings emphasize the importance of taking care of one's body, and kosher laws include specific rules about the types of animals and fish that are permissible to eat, as well as the separation of milk and meat in meals. Jewish culinary traditions have been influenced by the proximity to the east-west spice trade route, incorporating locally grown produce and imported spices. Additionally, bagels, a staple food in many parts of the world, were introduced to New York City by the Orthodox Jewish community in the 17th century.
Christian communities in the Middle East, such as Assyrians, Armenians, Cypriots, and Maronites, do not face the same restrictions on pork consumption as their Muslim and Jewish counterparts, and pork is incorporated into their cuisines.
The Mediterranean diet, which has gained attention for its potential health benefits, is influenced by the cultural and geographical context of the region, including the traditions of the three monotheistic religions. While not intrinsically tied to any specific religion, the dietary practices of Christians, Jews, and Muslims in the Mediterranean basin have contributed to the generation of this diet.
Overall, the religious beliefs and practices of Islam, Christianity, and Judaism have had a significant impact on the food culture of the Middle East, shaping the types of meat consumed, influencing culinary traditions, and contributing to the exchange of ingredients and recipes across the region.
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Popular dishes and ingredients
Middle Eastern cuisine is famous for its careful layering of spices and flavours. The region was historically a hub for food and recipe exchange between Europe, North Africa, and Asia, and this is reflected in the diverse ingredients and dishes that constitute a meal in the Middle East.
The Middle East has a large focus on meat, with lamb, mutton, beef, and chicken being common. However, there are also plenty of meatless options, with roasted cauliflower and grilled artichokes, for example, appearing often on Middle Eastern menus.
Flatbreads like pita or khubz are a staple, used to scoop up dips, stews, and salads, and playing a central role in communal eating. Hummus, made from mashed chickpeas, olive oil, tahini, lemon juice, and garlic, is one of the most popular dips in the Middle East. Other popular dishes include falafel (fried balls made of chickpeas), shawarma (tender shreds of skewered chicken, garlic purée, and salad wrapped in pita), and dolma (stuffed grape leaves with a variety of fillings).
Popular ingredients include olives and olive oil, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley. Spices such as cinnamon, nutmeg, cumin, coriander, cloves, and black pepper are also widely used, with chilli peppers used occasionally.
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How Middle Eastern food has influenced global cuisine
Middle Eastern cuisine is incredibly diverse, with influences from Asia, Africa, and Europe. It has been a hub of food and recipe exchange for centuries, with ancient trade routes, conquests, migrations, and religious practices influencing the region's culinary traditions. This exchange of spices, ingredients, and dishes has had a profound impact on global cuisine, and the popularity of Middle Eastern dishes like hummus, falafel, and shawarma has led to the rise of specialised restaurants and food trucks in major cities worldwide.
The Middle East has contributed significantly to the world's culinary landscape, introducing staple ingredients like wheat, rice, barley, and maize to the global diet. The region is also responsible for popularising spices such as cinnamon, nutmeg, cloves, cumin, coriander, and black pepper. Additionally, the Middle East has influenced how people around the world consume food. For example, the practice of drinking coffee, which originated as a way to stay awake during evening worship, has become a worldwide phenomenon.
Middle Eastern cuisine is known for its abundant use of spices, nuts, olive oil, and creamy elements. The region's diverse cultures and religions have resulted in a variety of culinary styles, including Arab, Israeli, Moroccan, Syrian, and Turkish cuisines. While there is no standard definition of a "meal" in the Middle East due to the diverse range of cultures and countries, hospitality and generosity are essential aspects of Middle Eastern dining culture. It is customary to prepare and serve large quantities of food to guests, and it is considered discourteous to serve only enough food for a single serving.
The influence of Middle Eastern cuisine can be seen in the widespread popularity of specific dishes. For example, hummus, a creamy dip made from chickpeas, has become a staple in restaurants across the United States and beyond. Falafel, fried balls made from chickpeas and spices, are now a common offering in many urban areas, particularly those with large immigrant communities from countries like Lebanon, Syria, and Egypt. Another popular dish, shawarma, combines slow-roasted chicken with pita bread and has gained a global following.
In conclusion, Middle Eastern cuisine has had a profound influence on global cuisine, introducing new ingredients, flavours, and dining practices to the world. The region's diverse culinary traditions, shaped by its unique geographical location and cultural exchanges, have enriched the food cultures of numerous countries. As Middle Eastern cuisine continues to grow in popularity, its impact on the global culinary landscape will undoubtedly continue to evolve and expand.
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The history of Middle Eastern cuisine
Middle Eastern cuisine is one of the most diverse and rich culinary traditions in the world, with a history spanning thousands of years. The Middle East, which includes parts of Asia, Africa, and Europe, has been a hub of food and recipe exchange, absorbing influences from various cultures, religions, empires, ancient trade routes, conquests, migrations, geography, and trade.
The region's cuisine tells a fascinating story of cultural exchange, innovation, and enduring traditions. Middle Eastern food has its roots in some of the world's earliest and most advanced civilizations, such as the ancient civilizations of Mesopotamia, where wheat was first cultivated, followed by rye, barley, lentils, beans, and pistachios. The fertile lands along the Tigris and Euphrates rivers, often referred to as the "Fertile Crescent," are believed to be where agriculture was first developed.
During the first Persian Empire (ca. 550–330 BCE), the foundation was laid for modern Middle Eastern food when rice, poultry, and fruits were incorporated into the local diet. Merchants brought figs, dates, and nuts to conquered lands, and spices were introduced from the Orient. The region was also influenced by dumplings from Mongol invaders, turmeric and other spices from India, cloves, peppercorns, and allspice from the Spice Islands, okra from Africa, and tomatoes from the New World. Religion has also played a significant role in shaping Middle Eastern cuisine, with lamb becoming the primary meat due to religious laws prohibiting the consumption of pork in both Islam and Judaism. Additionally, religious practices paved the way for coffee as a worldwide staple, as it was brewed to help people stay awake for evening worship during Ramadan.
Today, Middle Eastern cuisine continues to thrive and captivate people worldwide with its rich blend of flavours and ingredients. It is characterised by fragrant and abundant spices, nuts, olive oil, and creamy elements. Common ingredients include olives, olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley. Popular dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma, and mulukhiyah. The diversity of Middle Eastern food is reflected in the variety of regional cuisines, such as Levantine, Gulf, North African, and Persian cuisines, each with its unique flavours and specialties.
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Frequently asked questions
Common ingredients in Middle Eastern cuisine include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley.
Popular Middle Eastern dishes include kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma, and mulukhiyah.
Dining etiquette and customs vary across the Middle East, but some common practices include eating with the right hand, eating from a central communal plate, and sharing food as a symbol of respect and inclusion. In traditional Iranian restaurants, diners sit cross-legged in a circle, and food is served in the centre.
