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The term Middle Eastern cuisine refers to the various cuisines of the Middle East. Despite their similarities, there are considerable differences in climate and culture, so that the term is not particularly useful. Commonly used ingredients include pitas, honey, sesame seeds, sumac, chickpeas, mint and parsley.
The Middle Eastern cuisines include:
Arab cuisine
Armenian cuisine
Assyrian cuisine
Central Asian Cuisine (Partly)
Cypriot cuisine
Egyptian cuisine
Greek cuisine (Partly)
Israeli cuisine
Iraqi cuisine
Iranian (Persian) cuisine
Lebanese cuisine
North African cuisine (Partly)
Palestinian cuisine
Somali cuisine
Syrian cuisine
Turkish cuisine
Yemeni cuisine
Bibliography
- Claudia Roden, The New Book of Middle Eastern Food, Knopf, 2000. ISBN 0-375-40506-2.
- Sami Zubaida and Richard Tapper, A Taste of Thyme: Culinary Cultures of the Middle East, London and New York, 1994 and 2000, ISBN 1-86064-603-4.
See also
External links
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- This page was last modified on 6 September 2008, at 04:11.
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