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Middle-eastern Cuisine




The term Middle Eastern cuisine refers to the various Cuisine s of the Middle East . Despite their similarities, there are considerable differences in Climate and Culture , so that the term is not particularly useful. Commonly used ingredients include Pita s, Honey , Sesame seeds, Sumac , Chickpea s, Mint and Parsley .

The Middle Eastern cuisines include:


BIBLIOGRAPHY

  • Claudia Roden, ''The New Book of Middle Eastern Food'', Knopf, 2000. ISBN 0-375-40506-2.

  • Sami Zubaida and Richard Tapper, ''A Taste of Thyme: Culinary Cultures of the Middle East'', London and New York, 1994 and 2000, ISBN 1-86064-603-4.



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