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Middle Eastern Cuisine
by Kirsten Hawkins
'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.
Lebanese
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.
Syrian
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 well-known 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.
Arabian
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, spit-roasted, 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 life-enhancing, it's little
wonder that the cuisine of the Middle East is among the most popular
with diners the world over.
About The Author
Kirsten Hawkins
is a food and nutrition expert specializing the Mexican, Chinese, and
Italian food. Visit http://www.food-and-nutrition.com for more
information on cooking delicious and healthy meals. |
