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
Coriander ground fresh. Coriander seed is a spice in "garam masala" and Indian curries which often employ the ground fruits in generous amounts together with cumin, acting as a thickener in a mixture called "dhana jeera". Roasted coriander seeds, called "dhana dal", are eaten as a snack. They are the main ingredient of the two south Indian dishes "sambhar" and "rasam". Outside of Asia, coriander seed is used widely in the process for pickling vegetables. In Germany and South Africa (see "boerewors"), the seeds are used while making sausages. In Russia and Central Europe, coriander seed is an occasional ingredient in