Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle East. The cuisine of the region is diverse while having a degree of homogeneity. It includes Arab cuisine, Iranian cuisine, Israeli cuisine/Jewish cuisine, Kurdish cuisine and Turkish cuisine Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint and parsley. Some popular dishes include Kebabs, Dolma, and Doner Kebab (similar to Shawarma).

Key Takeaways:

• Israeli fare is getting respect—and getting reimagined—in unprecedented ways
• Scented, spiced dishes with Silk Road roots also have been gaining favor in recent years, thanks to independent chefs with Iranian backgrounds.
• Turkish food is gaining popularity.

“the region’s cuisines are both a celebration of the qualities that make each nation distinct and unique, as well as a tribute to everything the countries and the people have in common.”

https://www.qsrmagazine.com/marc-halperin/3-middle-eastern-cuisines-rise