33 Middle Eastern Recipes Featuring Feta, Phyllo, and Fragrant Spices (2024)

FAQs

What is the main ingredient in Middle Eastern food? ›

Rice is a fundamental ingredient in Middle Eastern cuisine, used in dishes like pilafs, biryanis and stuffed vegetables. It is commonly cooked with aromatic spices and served as a side dish or used as a base for meat or vegetable preparations.

Some of the classic flavors include sesame, olives, olive oil, lemon, garlic, eggplant, tomatoes, honey, dates, mint, and parsley.

Kabsa (Arabic: كبسة [kabsah]) is an Arab mixed rice dish, served on a communal platter, that originates from Saudi Arabia. It is commonly regarded as a national dish in all the countries of the Arabian Peninsula. These dishes are usually made with rice (usually basmati), meat, vegetables, and a mixture of spices.

Grains. Grains are the basis of the Middle Eastern diet, where wheat and rice are considered staple foods. Barley is also widely used in the region, and maize in addition has become common in some areas.

Sumac (pronounced SOO-mak) is the fruit of a shrub (Rhus coriaria) that grows throughout the Middle East and the Mediterranean. These berries vary in colour from brick red to dark purple, depending on where the shrub is grown.

Of course, the date is the prototypical Middle Eastern fruit, grown from Morocco to Oman (and beyond).

Sumac is one of the few spices that has a distinctly sour flavour and is used in the Middle Eastern kitchen just like vinegar, lemon or tamarind are used in other parts of the world. Sumac is part of the famous spice mix Za'atar and lends itself well in dressing for the delicious bread salad Fattoush.

The difference between Middle Eastern and Mediterranean cuisine is an exploration of two distinct culinary worlds. Middle Eastern cuisine entices with its rich spices, aromatic dishes, and use of flatbreads. In contrast, Mediterranean cuisine captivates with its fresh, simple ingredients and a strong focus on seafood.

While Middle Eastern food encompasses a variety of cuisines, it's generally characterized by fragrant and copious spices, nuts, olive oil, and creamy elements. Mutton, lamb, and goat are traditional meats. Chicken, camel, beef, fish, and pork are also used, but less frequently.

Kabsa (Arabic: كبسة kabsah) or makbūs/machbūs (مكبوس/مچبوس Gulf pron.: [mɑtʃˈbuːs]) is an Arab mixed rice dish that originates from Yemen. It is commonly regarded as a national dish in all the countries of the Arabian Peninsula.

What are traditional Lebanese foods? ›

Chickpeas and parsley are also staples of the Lebanese diet. Well-known dishes include baba ghanouj, tabbouleh, sfeeha, falafel and shawarma. An important component of many Lebanese meals is hummus, a chickpea puree dish, and many dishes are eaten with flatbread. Well-known desserts include baklawa, sfouf and ka'ak.