Middle east

The Middle East[note 1] (also called the Mid East) is a transcontinental region centered
on Western Asia and Egypt. The corresponding adjective is Middle-Eastern and the derived
noun is Middle-Easterner.
Formerly, the Eurocentric synonym Near East (as opposed to Far East) was commonly
used. Arabs, Azeris, Kurds, Persians, Egyptians and Turks constitute the largest ethnic groups
in the region by population,[1] while Armenians, Assyrians, Circassians, Coptic
Christians, Druze, Greeks, Jews, Maronites, Somalis, and other ethnic andethno-religious
groups form significant minorities.
The history of the Middle East dates back to ancient times, with the (geo-political) importance
of the region being recognized for millennia.[2][3][4] Several major religions have their origins in the
Middle East, including Judaism, Christianity, and Islam; the Baha'i faith, Mandaeism,
Unitarian Druze, and numerous other belief systems were also established within the region.
The Middle East generally has a hot, arid climate, with several major rivers
providing irrigation to support agriculture in limited areas such as the Nile Delta in Egypt,
theTigris and Euphrates watersheds of Mesopotamia, and most of what is known as the Fertile
Crescent.
Most of the countries that border the Persian Gulf have vast reserves of crude oil, with the
dictatorships of the Arabian Peninsula in particular benefiting from petroleum exports.

Middle Eastern cuisine is the cuisine of the various countries and peoples of the Middle
East. The cuisine of the region is diverse while having a degree of homogeneity. It
includes Arab cuisine, Persian cuisine, Israeli cuisine, Kurdish cuisine, Armenian
cuisine, Georgian cuisine, Azerbaijani cuisine and Turkish cuisine Some commonly used
ingredientsinclude olives and oliveoil, pitas, honey, sesame seeds, dates, sumac, chickpeas,

mint and parsley. Some popular dishes include Kebabs, Dolma, and Doner Kebab (similar
to Shawarma)
The Middle East includes the region formerly known as the Fertile Crescent (the land between
the Tigris and Euphrates rivers), where wheat was first cultivated, followed
bybarley, pistachios, figs, pomegranates, dates and other regional staples. Fermentation was
also discovered here to leaven bread and make beer. As a crossroads between Europe, Asia
and Africa, this area has long been a hub of food and recipe exchange. During the Persian
Empire (ca. 550330 BCE), the foundation was laid for modern Middle-Eastern food
when rice, poultry and various fruits were incorporated into the local diets. Figs, dates and nuts
were brought by Arabian warriors to conquered lands, and spices were brought back from
the Orient.[2]
The area was also influenced by dumplings from Mongol invaders; turmeric, cumin, garlic and
other spices from India; cloves, peppercorns and allspice from the Spice Islands;okra from
Africa; and tomatoes from the New World, via the Moors of Spain. Religion has also had an
impact on the cuisine; neither Jews nor Muslims eat pork, making lambthe primary meat. Since
the Qur'an forbids alcohol consumption, the region isn't noted much for its wineexcept in
religiously mixed Lebanon, where vineyards like Chateau Ksara, Chateau Kefraya and
Chateau Masaya have gained international fame for their wines. Chateau Ksara is also very
popular for its arak, the Lebanese version of raki andouzo. Al-Maza is Lebanon's primary
brewery, which was also, at one time, the Middle East's only beer-producing factory. Lebanon
has always been well known in the region for its wines and arak, making it an exception when
it comes to lack of alcohol in the region.[1][3]
Under the Ottoman Empire, sweet pastries of paper thin phyllo dough and dense coffee were
brought to the area.

KIBBEH
Kibbeh, kibbe, kebbah (also kubbeh, kubbah, kubbi) (pronunciation varies with region)
(Arabic: )is a Levantine dish[1] made of bulgur (cracked wheat), minced onions, and finely
ground lean beef, lamb, goat or camel meat with Middle-Eastern spices (cinnamon, nutmeg,
clove, allspice). The best-known variety is a torpedo-shaped fried croquette stuffed with cooked
minced beef or lamb with onion and sauted pine nuts.

Other types of kibbeh may be shaped into balls or patties, and baked, cooked in broth, or
served raw.[2] Kibbeh is considered to be the national dish of many Middle Eastern countries.[3]
Kibbeh is a popular dish in Middle Eastern, and North African cuisine.[4] Mainly, it is found
in Lebanon,[5] Syria,[6] Jordan, Palestine, Egypt (kubbeh, kebbah, orkoubeiba),[7] Iraq,[8] as well
as, Armenia (ltsonvats kololak (ru)), Kurdistan, Iran,[9] Israel,[10] Cyprus (koupa, plural koupes),
the Arabian Peninsula, Turkey (ili kfte orbulgur koftesi).[11]
It is also found throughout several Latin American countries which received substantial
numbers of Levantine immigrants during the late 19th and early 20th centuries,
including Argentina, Brazil, Colombia, Cuba, the Dominican
Republic, Ecuador, Haiti, Honduras and Mexico.[12] (see Palestinian community in
Chile, Lebanese diaspora,Syrian diaspora.)
In Levantine cuisine, a variety of dishes made with bulghur (cracked wheat) and minced lamb
are called kibbeh. The northern Syrian city of Aleppo (Halab) is famous for having more than
17 different types.[14] These include kibbeh prepared with sumac (kibbe
sumqiyye), yogurt (kibbe labaniyye), quince (kibbe safarjaliyye), lemon juice (kibbe
h md a), pomegranate sauce, cherry sauce, and other varieties, such as the
"disk" kibbeh (kibbe ars ), the "plate" kibbeh (kibbe bis fh a or kibbe bs niyye) and the
raw kibbeh (kibbeh nayyeh).
One variety of kibbeh is "Kibbeh Raas" or "Nabulsi Kubbeh" in reference to the Palestinian
city Nablus. It is a 7-to-15-cm oblong bulghur shell shaped like an American football, stuffed
with a filling of spiced, minced beef or lamb and fried until brown. British soldiers in the Middle
East during the Second World War used to call these kibbeh"Syrian torpedoes".[15] It is similar in
concept to the Sicilian arancini.
Fried, torpedo-shaped kibbe have become popular in Haiti, the Dominican Republic[16][17] and
South America where they are known as quipe or quibe after they were introduced by
Levantine immigrants.

Kibbeh nayyeh

Kibbeh nayyeh is a raw dish made from a mixture of bulghur (cracked wheat), very finely
minced lamb or beef similar to Steak tartare, and Middle-Eastern spices, served on a platter,
frequently as part of a meze in Lebanon and Syria, garnished with mint leaves and olive oil,
and served with green onions or scallions, green hot peppers, andpita/pocket bread
or markouk bread. Palestinians prepare Kibbeh Nayyeh by adding ground lamb meat sauteed
with onions and nuts on top of the meat and bulghur mixtxure (see ) .

Kibbeh b'Sinniyeh with lemon garnish

Kibbeh b'Sinniyeh or Kibbeh bil Sinieh (meaning Kibbeh in a pan) (Arabic:

) is

commonly made of a mixture of finely ground meat (lamb or beef), bulghur (cracked wheat),
onion, mint and Middle-Eastern spices pressed into a flat baking pan. Normally, this dish
consists of two layers (top and bottom) of the meat/cracked wheat mixture baked with a ground
meat/onion/pine nut mix (hushwi) in between. Then it is scored with a knife into diamond
shapes about one or two inches in length, topped with lightly sauteed pine nuts (snobar) or
almond slivers and butter or olive oil, then baked in the oven until done. Extra butter/olive oil is
then drained off and ready to serve.
Kubbat Halab is an Iraqi version of kibbeh created with a rice crust and named after the largest
city in Syria "Aleppo". Kubbat Mosul, also Iraqi, is flat and round like a disc.Kubbat Shorba is
an Iraqi-Kurdish version prepared as a stew, commonly made with tomato sauce and spices.
[18]

It is often served with arak and various salads. The Iraqi versions are part of the same

versions eaten in Iran.[19] Kibbeh is sometimes served with a tahini dip. Brazilians, though, tend
to add shoyu (Japanese fermented soy sauce), sometimes in addition to raw garlic, or
Worcestershire or red chili pepper sauce, directly from the bottle. In Mexico it is commonly
found by the name kibis and sold by street merchants in the Yucatan Peninsula. This variation
is commonly served with a sour tomato sauce, pickled cabbage and red onions, or
occasionally habaneropeppers.
A Syrian soup known as kubbi kishk consists of kubbi "torpedoes" or "footballs" in a yogurt
(kishk) and butter broth with stewed cabbage leaves.

In Israel, Kubba matfuniya, kubba hamusta, kubba shwandar and kubba bamia are soups with
sauces and vegetables, or stews, served on rice. Kubba soup, served in many oriental
restaurants in Israel and commonly at home, is described as a rich broth with vegetables and
dumplings stuffed with meat. The fried variation in served with meze along tahini, salads,
falafel and meat/fish dishes, it is also have a variations of adding concerted date, carob or
pomegranate juice, or adding dried raisins, dried apricots or hot chili peppers to the dish.

SHAWARMA
Shawarma or Shawurma (Arabic: / ALA-LC: shwarm;) is a Levantine Arab[1][2] meat
preparation, where lamb, chicken, turkey, beef, veal, carabeef, or mixed meats are placed on
a spit (commonly a vertical spit in restaurants), and may be grilled for as long as a day.
Shavings are cut off the block of meat for serving, and the remainder of the block of meat is
kept heated on the rotating spit. Shawarma can be served on a plate (generally with
accompaniments), or as a sandwich or wrap. Shawarma is usually eaten
with tabbouleh, fattoush, taboon bread, tomato, and cucumber. Toppings
include tahini, hummus, pickled turnips, and amba.
Similar dishes in the region include Turkish dner kebabs and Greek gyros.[3]

FALAFEL
Falafel (/flfl/; Arabic: , [flfl] (

listen), dialectal: [flfel]) is a deep-fried ball or

patty made from ground chickpeas, fava beans, or both. Falafel is a traditional Middle Eastern
food, commonly served in a pita, which acts as a pocket, or wrapped in a flatbread known
as taboon; "falafel" also frequently refers to a wrapped sandwich that is prepared in this way.
The falafel balls are topped with salads, pickled vegetables, hot sauce, and drizzled with tahinibased sauces. Falafel balls may also be eaten alone as a snack or served as part of
a meze tray (assortment of appetizers).
Falafel is a common dish eaten throughout the Middle East. The fritters are now found around
the world as a replacement for meat[1] and as a form of street food.
Falafel is made from fava beans or chickpeas, or a combination of the two. The use of
chickpeas is predominant in most Middle Eastern countries.[41] The dish is usually made with
chickpeas in Syria, Lebanon, Jordan, Israel and Palestine.[20][42][43] This version is the most
popular in the West.[20] The Egyptian variety uses only fava beans.[44]

When chickpeas are used, they are not cooked prior to use (cooking the chickpeas will cause
the falafel to fall apart, requiring adding some flour to use as a binder). Instead they are soaked
(sometimes with baking soda) overnight, then ground together with various ingredients such as
parsley, scallions, and garlic.[20] Spices such as cumin andcoriander are often added to the
beans for added flavor.[45] The dried fava beans are soaked in water and then stone ground with
leek, parsley, green coriander, cumin and dry coriander.[46][47] The mixture is shaped into balls or
patties. This can be done by hand or with a tool called an aleb falafel (falafel mould).[7][41] The
mixture is usually deep fried, or it can be oven baked.
When not served alone, falafel is often served with flat or unleavened bread[48] when it is
wrapped within lafa or stuffed in a hollow pita.[49] Tomatoes, lettuce, cucumbers, and other
garnishes can be added.[50] Falafel is commonly accompanied by tahini.[20]
Falafel is typically ball-shaped, but is sometimes made in other shapes, particularly donutshaped. The inside of falafel may be green (from green herbs such as parsley or green onion),
or tan.

TABBOULEH

In the Middle East, particularly Syria, Lebanon, Palestine, Israel and Jordan it is usually served
as part of a meze,[10][11] with romaine lettuce.[12] The Lebanese use more parsley than bulgur
wheat in their dish.[10] ATurkish variation of the dish is known as ksr,[7] while a
similar Armenian dish is known as eetch. In Cyprus, where the dish was introduced by the
Lebanese,[citation needed] it is known as tambouli. In the Dominican Republic, a local version
introduced by Lebanese immigrants is called Tipile.[13]
Like hummus, baba ghanouj, pita and other elements of Arab cuisine, tabbouleh has become a
popular "American ethnic food".[14]