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Middle Eastern Cuisine: Rice
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The spices in a Middle Eastern dish are often as important as the dish itself. Cardamon is used in teas, soups, and in rice dishes to add a spicy exotic flavor. Anise is ... used often as a spice for rice dishes. Curry is used in rice curry dishes, as well as scrumptious fish and meat curries, often many other spices are used with curry as well. Although not considered a spice, garlic is a main ingredient of Middle Easter fare. It is often used in most any kind of main dish or appetizer.
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Middle Eastern cuisine can be divided into four main branches: Persian, Levantine, Turkish and North African. Persian cooking is dominated by rice, which grows in abundance in the region. Subtly flavoured, it is often considered the haute cuisine of the Middle East.
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Turkey, Greece, Persia and the Arab countries comprise most of the areas that share the traditions of Middle Eastern food. Each country has its own variations on certain dishes. In Turkey, for example, the skewering of meat and vegetables is called a kebap, and often served with rice. Arabs have this dish and call it a kebob, using lamb as the main ingredient. In Greece, lamb is widely used in a variety of dishes such as fricassee, a stew made with spinach and lemon.
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Levantine cuisine covers the Middle East at the eastern edge of the Mediterranean: Syria, Lebanon, Jordan and Egypt. Here the food is vegetable-based with rice and cracked wheat as the main staples. The cooking from this region is the most popular cuisine of the Arab world
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Cereals have historically formed the cornerstone of the Middle Eastern diet and that’s still very much the case today. Rice accompanies most meals, as does bread. Pita bread is common throughout the region and a flatbread called lavash is popular in Iran and Turkey. Bulgur – wheat that has been boiled, dried and ground – is a staple used in a variety of dishes, including pilafs and the meat pie kibbeh, a popular torpedo-shaped appetizer. The tiny pasta balls called couscous, made from rolled and dried semolina, are popular in North Africa while a larger variation is found in Israel.
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While this isn't an authentic Middle Eastern couscous dish, it makes for a quick, healthy weeknight dinner. If couscous isn't a pantry staple in your home, try it with rice. ...; Calories: 415; Time: 20 min.
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