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

FAQs

What is the main ingredient in Middle Eastern food? ›

Middle Eastern cuisine is known for its rich and aromatic spices. Common spices used include cumin, coriander, cinnamon, turmeric, sumac, cardamom, and saffron. These spices add depth and complexity to dishes. Middle Eastern cuisine often features slow-cooked dishes and flavourful stews.

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.

Drum roll… the oldest reference to hummus bi tahina are not from Greek food history, but rather from Cairo, Egypt, in the 13th century! While this is not conclusive enough to determine a point of origin, most historians agree that hummus was likely created in the Middle East, and eventually found its way to Greece.

It turns out that the earliest mention in the fascinating world of medieval Middle Eastern cookbooks of hummus is a 13th-century work attributed to the Aleppo historian Ibn al-Adeem (but that may alternatively have been written by an Ayyubid prince). The strongest evidence now points to Syria as the origin of hummus.

Hummus is one of the most well-known, healthy, and delicious Mediterranean specialties. Made from a base of blended chickpeas and garlic, hummus is a versatile Mediterranean spread commonly enjoyed alongside flatbreads (such as pita) or freshly sliced vegetables.

You have probably encountered sumac, even if you didn't know what it was, as a bright fuchsia garnish with earthy and citrusy flavors often used in Middle Eastern foods from a variety of countries.

Turmeric. Turmeric is another spice that is commonly used in Mediterranean and Middle Eastern cuisine. This bright yellow spice is not only known for its unique flavor but also its health benefits. It is often used in dishes such as curry and is a key ingredient in the popular spice blend, Baharat.

What is the red spice in Middle Eastern food? ›

Sumac comes from the Arabic “summaq,” which means “dark red.” It is a crimson red, astringent spice popular in Middle Eastern cooking. It's made from the berry fruit of the Rhus Coriaria shrub, which were originally grown in parts of the Mediterranean basin, then spread to Europe.

Bahārāt (which simply means "spices" in Arabic) is a typical blend of Middle Eastern cuisines in general and especially those of Lebanon, Syria, Jordan and Palestine. The traditional mix calls for cumin, caraway, cardamom, black pepper, nutmeg, cloves, cinnamon, paprika and allspice.

Mediterranean food is incredibly popular: pasta, pizza, sausage, wine, gyros, kebab, and falafel can be found just about everywhere.

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.

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.

Moroccan cuisine is usually a mix of Arab, Berber, Andalusi, and Mediterranean cuisines, with minimal European (French and Spanish) and sub-Saharan influences. Like the rest of the Maghrebi cuisine, Moroccan cuisine has more in common with Middle Eastern cuisine than with the rest of Africa.