In search of Middle East Cuisine:
Overview:
The search for a Middle East Cuisine embarks with a highlight on the Middle Eastern culinary and hospitality culture. Hospitality is fundamental to Middle Eastern culture and many home cooks utilize long hours, at times days, making a remarkable array of dishes for family feasts. Grains form an important and versatile role in the diet, with dishes ranging from eggplant dip, to dukkah lamb cutlets with mint and pomegranate salad and roasted red pepper and walnut dip (Hirsch, 2011). Daily staples entail hummus (mashed chicken pea and bread) and Shwarma (grilled lamb), while lentils, vegetables and meats are regularly enjoyed. In making desserts, it is always a case of the sweeter the better. Many different fruits, nuts and fragrant floral and blossoms are also enjoyed.
The Middle East cuisine is a story of cultures brought together, foods that have been brought from everywhere, particularly from the Gulf countries, Mesopotamia, Asia, Africa and Mediterranean regions. The cuisine has been incorporated from a diverse ethnic culinary tradition across the diaspora, and this makes it unique from any other global cuisine. During the various interactions that the Arabic traders travelled across the world for trade and exploration and territorial conquests, the individuals came back with diverse cooking traditions from these countries. They came with traditional dishes that they had prepared in countries such as China, India, Zanzibar, Seychelles, Mainland Africa and from other European countries along the sea routes (Ghayour, 2014).
Figure 1: Mezze (a vegetarian recipe adapted from Jordan):
(Source: http://alittleadrift.com/2011/07/vegetarian-travel-jordan/)
Every recipe is a delicacy of its own kind, embodying its own story, and an exemplification of some of the most creative combinations of fruits, herbs, nuts, spices, cheese, cream, produce, meats and more, establishing the Middle East cuisine as an impressive collection of flavorful experience. It is in the Middle East cuisine that the entire Middle East, Eastern Europe and Mediterranean culinary traditions are represented in their prime ranks, and has received global recognition in the cooking industry (Gigliotti & Culinary Institute of America, 2013).
Superior culinary ratings:
Across the United States restaurants, the Middle East cuisine has significantly pushed itself to the forefront of the American food tradition across the years, setting new dynamics in the dieting trends and behavior across the American population. Several American-based Middle East restaurants and cooks have been rated in different awards for their outstanding cookery experience, where other superior culinary traditions prevailed higher (Derovan, 2015). An analysis of this cuisine is thus imperative, as the author describes the essence of this unique cookery.
Characteristics:
Geography is an important aspect of the Middle East cuisine, and hence foods common to the region such as olives and olive oil, wheat, cheese, cream and meat play a vital role in the food. Many of the foods that are regarded ‘Middle East’ came from a broader set of cuisines, ranging from Arab, Persian, Kurdish, Armenian, Georgian, Azerbaijan, and Turkish cuisines. The cuisine is relatively homogenized and include the common falafel (deep fried chicken balls in a soft bread called pita), as well as the famous ‘Middle East salad’ of cucumbers and tomatoes in sliced uniquely in small slices. Moreover, the Ottoman Empire culinary traditions of Eastern Europe countries significantly define the cuisine, with ingredients like sweet pastries; croissants and dense coffee were introduced into the area (Hirsch, 2011).
The Islamic dietary laws have strongly influenced the cuisine, entailing the separation of milk and meat, while the aversion to some foods like pork and shellfish is evident. Islamic holidays and festivals are an integral element in shaping the cuisine, with sufganiot (jelly doughnuts) and an authentic Middle East haroset (a combination of apples, honey, walnuts and wine) typical of the New Moon festival recipe. Middle East food traditions further conform to the wider Mediterranean land, with lunch, instead of dinner, remaining the principal meal of the day.
Figure 2: Middle East cuisine: a function of diverse culinary traditions:
(Source: http://www.howtocookgreatfood.com/htcg-middle-eastern-arabic-food-recipe-top-ten/)
Middle East breakfast:
In most of the Middle East restaurants across the globe, a large number of customers flock in demanding series of orders of the enriched Middle East breakfast. The distinctive breakfast comprises of croissants, bread, fresh fruits, dairy meal, cheese, and pickled or smoked fish. Among the working profession, the breakfast is often heavier, including lentils, chicken peas, heavy honey-made sweets, as well as meat-based stews. Egg dishes are universal, where eggs poached in tomatoes and vegetable choice is a prevalent choice (Gvion, 2011). A variety of salads is provided. Coffee, tea, juices, and pastries enrich the menu and complete the recipe.
Middle East lunch or dinner:
Lunch being the focal meal of the day is given due attention in preparation and in serving, though dinner ought to be taken lightly. The meal comprises of:
Falafel (deep fried chicken pea balls, frequently served with pita bread);
Hummus (a mashed chicken pea spread, which can be served in a variety of ways and eaten as a staple food in most of the households);
The Malawach (a flaky rounded pastry that can be served with sweet toppings) is an essential dish, while Pita bread (common bread) is complemented with rice;
The Sabih (a fried eggplant sandwich, a hard-boiled egg, tahini and pita), which superbly complements the Schnitzel-chicken pieces that are fried and breaded, and;
Shwarma (grilled lamb or other sliced meats and bread) and Tahini (a tasty spread prepared from sesame seeds) form a vital accompaniment in this cuisine (Hirsch, 2011).
The menu is completed with several side dishes, mainly cooked vegetables, seasoned meat, cheese and dumplings, wine, soups, fresh fruits and juices, as well as other traditional Arabic drinks.
Figure 3: An Middle East restaurant, Aleppo, in Los Angeles:
(Source: http://www.yelp.com/biz_photos/aleppo-kitchen-burbank?)
Conclusion:
In the global cookery arena, the Middle East cuisine has been rated as one of the leading culinary art that has a vast array of recipes and a highly refined blend of cooking art. Israel’s culinary traditions entail dishes and cooking procedures that date back three thousand years of history. Across this time, the culture has been influenced by inspirations from Africa, Asia, and Europe, while ethnic and religious influences have converged into a unique culinary melting pot (Ghayour, 2014).
The diet of the ancient Mesopotamia is central to the modern Middle East cuisine, which continued to evolve during the silk and spices trade interactions. Therefore, it is worth noting that the present cultural practices across the modern day societies is as a result of interactions with our past, which has been influenced by the economics, agriculture, values, social norms and traditions of the individuals whom we have interacted with (Gigliotti & Culinary Institute of America, 2013). With its outstanding array and a unique flavor, it is likely that the Middle East cuisine may be the most wanted recipe in major restaurants and eateries across the globe.
References:
Derovan, D. J. (2015). Middle East Culture in Perspective. Hockessin, Delaware: Mitchell Lane Publishers.
Ghayour, S. (2014). Persiana: Recipes from the Middle East & beyond. London: Mitchell Beazley.
Gigliotti, L., & Culinary Institute of America. (2013). Mediterranean cooking. Boston: Houghton Mifflin Harcourt.
Gvion, L. (January 01, 2011). Cooking, Food, and Masculinity: Palestinian Men in Middle East Society. Men and Masculinities, 14, 4, 408-429.
Hirsch, D. (November 01, 2011). “Hummus is best when it is fresh and made by Arabs”: The gourmetization of hummus in Israel and the return of the repressed Arab. American Ethnologist, 38, 4, 617-630.
