Middle Eastern Cuisines

Middle Eastern Cuisines originated in the lands of Sumeria, Akkadiah, Assyria and Babylon. A focal point for trade between Europe and the East, many ingredients became part of their cuisine. Egypt is not geographically part of this area, but was the only country in North Africa conquered by the Persian Empire, acquiring its customs and traditions.
Wheat is used for various types of bread and for the preparation of Cous Cous and Bulghur, which are the main accompaniment along with rice served under stewed, grilled or spit-roasted meat and vegetables. Butter and clarified butter are used in Middle Eastern food; the Christian side also uses olive oil, as does the Jewish side, so as not to mix meat and dairy products, as prescribed by the Jewish Kasherut.
The spices of Middle Eastern cooking are cinnamon, cloves, nutmeg, cumin, coriander, and sumac. Popular is Zahatar prepared with sesame seeds, sumac, thyme, and oregano for seasoning different foods. Fresh herbs, on the other hand, are mint and parsley. Black tea and coffee are very popular, but so are fresh fruit juices and cold yoghurt drinks.