Middle Eastern cuisine Middle Eastern cuisine 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, Iranian/Persian, Israeli/Jewish, Assyrian, Armenian, Kurdish, Cypriot, and Turkish cuisines. In 2017, Middle Eastern cuisine was claimed by many sources to be one of the most popular and fastest growing ethnic cuisines in the US. Some commonly used ingredients include olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice, and parsley. Some popular dishes include kebabs, dolma, baklava, yogurt, doner kebab, shawarma
Scallion abundance, as an accompaniment to tofu, noodle dishes, hot pots and stir fries. In Vietnam, Welsh onion is important to prepare "dưa hành" (fermented onions) which is served for Tết, the Vietnamese New Year. A kind of sauce, "mỡ hành" (Welsh onion fried in oil), is used in dishes such as "cơm tấm", "bánh ít" and "cà tím nướng". Welsh onion is the main ingredient in the dish "cháo hành", which is a rice porridge used to treat the common cold. In India, it is eaten as an appetizer (raw) with main meals. In north India, coriander, mint and onion