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
Khash (dish) vinegar according to one's taste. Dried lavash is often crumbled into the broth to add substance. Khash is generally served with a variety of other foods, such as hot green and yellow peppers, pickles, radishes, cheese, and fresh greens such as cress. The meal is almost always accompanied by vodka (preferably mulberry vodka) and mineral water. In Georgia, Khashi is served together with onions, milk, salt and chacha. Usually they eat this dish early morning, or during hangovers. In the medieval Armenian medical textbook "Relief of Fevers" (1184), khash was described as a dish with healing properties, e.g., against snuffle.