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
Poriyal Poriyal Poṟiyal (Tamil:பொரியல்) is the Tamil word for a fried, or sometimes sauteed, vegetable dish. The Kannada word for the same dish is "Palya" and in Telugu, it is "Porutu". It is usually made by shallow frying shredded or diced vegetables along with spices. The preparation would normally involve frying mustard seeds, urad dal, onions and then the main vegetable, and finally adding turmeric, various spices, dried red chillis and coriander. In Tamil Nadu, shredded coconut would be added as a dressing. "Poṟiyal" serves as a side dish to a three-course meal of rice with sambhar, rasam and yogurt (curds