The cuisine of the Middle East generally falls under the category of “Mediterranean” cooking, that heart-healthy combination of olive oil, fresh vegetables and fruit, cheese and moderate amounts of fish and poultry.
Many of the dishes of the Middle East — tabouli, falafel, pita, hummus, baba ghanoush — have become popular beyond the region, especially in Europe, North America, Australia and parts of South America.
Middle Eastern cuisine itself breaks down into several subcategories, among those are the cooking traditions of the Levant, Egypt, the Arabian peninsula, the Maghreb, Iran and Israel. Ingredients common to most of these cuisines are honey, herbs, parsley, mint, sesame seeds, eggplant, tomatoes, rice, bulgur wheat, couscous, chicken, pigeon, lentils, chickpeas, dried fruit, figs and dates. Pork is avoided and beef is rare.
Ingredients of the Middle Eastern Pantry
Here is a list of foods commonly eaten in the Middle East and North Africa. Use it to stock your own home with the essentials of the Middle Eastern kitchen.
Breads and Grains
- Barley, Bulgur, Couscous, Filo, Kataifi, Pasta, Rice, Semolina, Wheat
Vegetables and Beans
- Cabbage, Carrots, Eggplant, Garlic, Grape Leaves, Green Beans, Okra, Onions, Olives, Peppers, Spinach, Tomatoes, Zucchini
- Chickpeas, Favas, Lentils, Split Peas
Fruits, Nuts and Seeds
- Dates, Figs, Grapes, Lemons, Limes, Oranges, Pomegranates, Quince, Raisins
- Almonds, Pinenuts, Pistachios, Sesame Seeds, Walnuts
Meats, Poultry and Fish
- Beef, Camel, Goat, Lamb
- Chicken, Pigeon
- Mackerel, Mussels
Eggs and Dairy
- Eggs, Cheese, Yogurt
Sauces, Condiments & Oils
- Tahini
- Harissa, Honey, Orange Flower Water, Rose Water, Zattar
- Olive Oil
Spices and Herbs
- Cardamom, Cinnamon, Cloves, Coriander, Cumin, Red Pepper, Sumac
- Cilantro, Dill, Mint, Parsley, Thyme
Beverages
- Coffee, Tea
Cuisines and Recipes of the Middle East
Savor the delicious dishes and ancient culinary traditions of the countries of the Middle East and North Africa.
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Algeria: Recipes and Cuisine
Algerian cuisine is a mix of influences, from Berber to Arabic to French to Jewish. Most cooking is centered around spicy couscous, which is served with long-simmered meats and stews.
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Egypt: Recipes and Cuisine
Egyptian pyramid builders survived on a diet of onions, garlic, coarse bread and beer. Apart from the beer, those basic ingredients, plus tomatoes, okra, eggplant, favas, lentils, pasta and rice, form the foundation of Egyptian cuisine today.
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Iran: Recipes and Cuisine
The culinary traditions of Iran reach back to the time of the ancient Greeks, when Persia was the most powerful civilization in the world. Iranian cooking is renowned for its elaborate rice dishes, nourishing soups and hearty stews.
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Israel: Recipes and Cuisine
Jewish culinary traditions often date back to Biblical times. In more recent history, a steady influx of Jewish immigrants into Israel has made for an exotic mix of flavors on the Israeli table and in the street.
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Lebanon: Recipes and Cuisine
Lebanese cooking represents the heights of Middle Eastern cuisine. Many iconic Middle Eastern dishes — falafel, shawarma, hummus, tabouli — are staples of the table in this small country.
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Morocco: Recipes and Cuisine
The exotic flavors of North Africa find full expression in Moroccan cuisine, known for its flavorful stews, called tagines and ephemeral couscous dishes.
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Palestine: Recipes and Cuisine
Palestinian cuisine shares many dishes in common with other countries in the region, including Lebanon and Syria to the north and Egypt to the southwest.