Middle Eastern Cuisine

The Middle East is the most ancient region of human civilization. Cooking methods typical of the region include preparing skewered ingredients over charcoal or long and slow simmering in unglazed covered pots.

Common elements in Middle Eastern cuisine include rice and wheat dishes, stuffed vegetables, pies wrapped in paper thin pastry, meatballs and thick omelets. Spices and herbs such as cinnamon, cloves, black pepper, hot red and green peppers, allspice and ginger are frequently used.

Did you know…

• Baba ghannouj, is a smoky dip of eggplant that has been charred over a flame and whipped with sesame seed oil, lemon juice and garlic to a fluffy consistency.
• In Iranian cuisine, fragrance is as important as taste. Herbs such as basil, mint, cumin, cloves and coriander are used in part for the fragrance they emit.

• Fava and Garbanzo Bean Croquettes