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Middle Eastern Cuisine: Ingredients
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Middle Eastern cuisine encompasses the fresh ingredients and aromatic flavors used by countries such as Syria, Morocco, Lebanon, Israel, Armenia, Turkey and, to some extent, Greece. Always full of fresh herbs, warm spices and savory flavors, typical Middle Eastern meals include salads, vegetables, bread and sometimes a small amount of meat.
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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.
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Vegetables, legumes and beans are the main feature of the average Middle Easterner’s diet. Chickpeas and lentils are used heavily in soups, salads and rice dishes. The chickpea is ... the main ingredient in falafel and hummus, both of which are now part of the average North American’s culinary lexicon. Fava beans are favoured in Iraq, Iran and Turkey, where they are eaten green and dried, and in Egypt the dried fava bean is the main attraction of a popular dish called “foul medames,” in which the beans are boiled, mashed and seasoned with oil, lemon and chili.
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Making every type of Baklava possible, the Hala Café is often a choice for a Middle Eastern lunch buffet and fresh tabouleh. They’ve got three locations. At the locale on University there’s a grocery store attached, so you can shop for exotic ingredients after you eat. Hookah smoking isn’t allowed at any of their locales, but you can buy your own from the place on University. Beer & Wine. Open 11 am- 9 pm Mon-Sat; Closed Sun.
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Eggplant is perhaps the most commonly consumed vegetable in Middle Eastern cuisine, and is the featured ingredient in baba ghannouj (eggplant dip). It's served grilled, stewed, fried and even pickled in a number of dishes, or on its own.
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