Middle Eastern Cuisine

Middle Eastern Cuisine

Middle Eastern Cuisine
‘Middle eastern cuisine’ is​ a​ broad term that encompasses many different cooking styles from a​ number of​ different countries. ​
Moroccan, Syrian, Greek, Arabian the​ various cuisines of​ the​ middle east share a​ great deal and​ ​ have many differences.
The food of​ the​ Middle East is​ a​ celebration of​ life. ​
No matter which country, the​ staples are the​ fresh fruits and​ ​ vegetables that grow in the​ hills. ​
The spices and​ ​ flavorings of​ Middle Eastern food are those that awaken the​ senses, sparkling against the​ thicker, richer tastes of​ the​ main ingredients. ​
Mints, lemon, garlic, rosemary all have a​ fresh, astringent quality that cleanses the​ palate and​ ​ refreshes the​ taste buds. ​
Throughout the​ region, the​ cuisine varies but these things remain the​ same fresh ingredients, astringent and​ ​ piquant spices, olive oil, and​ ​ little meat.
The tiny country about the​ size of​ Connecticut is​ nestled into the​ shores of​ the​ Mediterranean Sea, at ​ the​ very crook of​ the​ fertile Crescent. ​
Its contributions to the​ cuisine of​ the​ entire Middle Eastern region of​ the​ world are unmistakable. ​
The flavors that spice the​ foods of​ all the​ surrounding lands can be found here in abundance olive oil, lemon, garlic and​ ​ mint. ​
Lebanese cuisine features such staples as​ kibbeh ground lamb with bulghur wheat and​ ​ tabouleh parsley, mint and​ ​ bulghur wheat salad. ​
The food is​ simply prepared, with the​ flavors blending together into a​ complex medley of​ earthy, fruity tastes and​ ​ scents.
If Syria had contributed nothing else to the​ world cuisine but pita bread and​ ​ hummus, it​ would still be worthy of​ note. ​
There’s far more to the​ cuisine of​ this small Middle Eastern country, though. ​
Baba ganoush pureed eggplant, stuffed olives and​ ​ figs, peppers in olive oil Syrian food celebrates the​ fruits of​ the​ earth and​ ​ blends them to bring out the​ textures and​ ​ flavors in surprising ways. ​
Shish kebab and​ ​ rice pilaf are two of​ the​ more wellknown dishes, and​ ​ while most people think of​ Greece when they hear baklava, the​ Syrian claim that it​ is​ based on their own dessert of​ batwala.
The Bedouin of​ the​ desert once based their diets on dates and​ ​ yoghurt with the​ occasional camel or​ goat to provide meat. ​
Over the​ centuries, the​ nomadic tribes incorporated spices, meats and​ ​ vegetables from other cultures into their cuisine. ​
Today’s Arabian cuisine is​ a​ mingling of​ influences from India, Lebanon and​ ​ further west. ​
Lamb is​ the​ meat most often used in cooking, and​ ​ it​ is​ prepared in a​ number of​ ways including shish kebab, spitroasted, or​ stewed. ​
The cuisine relies heavily on mint, turmeric, saffron, garlic and​ ​ sesame. ​
Rice and​ ​ kasha are the​ most commonly consumed grains, and​ ​ the​ spicing is​ fresh and​ ​ astringent meant to awaken and​ ​ refresh the​ palate rather than burn it​ out.
Throughout the​ Mediterranean Middle East, the​ cultures and​ ​ people have intermingled and​ ​ carried with them their foods and​ ​ traditions of​ eating. ​
In no other place in the​ world can there be found a​ blending of​ cultures that has mingled so much yet maintained such distinct, national flavors. ​
Healthful, fresh, delicious and​ ​ lifeenhancing, it’s little wonder that the​ cuisine of​ the​ Middle East is​ among the​ most popular with diners the​ world over.

Related Articles:

Related Topics:

Cuisine News - Cuisine Guide - Cuisine Tips - Cuisine Advice - Cuisine Videos - Cuisine Support - Cuisine Questions - Cuisine Answers - Cuisine eBooks - Cuisine Help

Powered by Blogger.