- Flavor base
- Onion, garlic, olive oil and lemon
- Staple starches
- Flatbreads, rice, bulgur and couscous
- Cooking fats
- Olive oil, butter or samneh
The table and the mezze
Across much of the region, a meal starts with mezze, many small dishes shared at the table. A spread might include dips, salads, pickles, olives, cheeses, stuffed vegetables and warm bread to scoop it all. Hospitality is central, and offering more food than guests can finish is a common way to show welcome.
Spices to know
Cumin, coriander, cinnamon and black pepper are everyday spices. Sumac adds a tart, lemony red to salads and grilled meat. Za'atar names both a wild herb and the blend built on it, with sumac and sesame, eaten with olive oil and bread. Persian cooking uses saffron, dried lime and lots of fresh herbs. In North Africa, ras el hanout and the chile paste harissa are staples, and Moroccan cooks pair warm spices with dried fruit and honey in savory dishes.
Signature dishes
| Dish | Where | What it is, in general terms |
|---|---|---|
| Hummus | Across the Levant | Cooked chickpeas blended with tahini, lemon and garlic. Several countries in the region claim it as their own. |
| Falafel | Across the region | Fried balls or patties of ground chickpeas or fava beans with herbs. In Egypt, fava beans are the usual base. |
| Tabbouleh | The Levant | A salad that is mostly chopped parsley, with mint, tomato, a little bulgur, lemon and olive oil. |
| Tagine | Morocco and the Maghreb | A slow stew of meat or vegetables, often with dried fruit or preserved lemon, named for the cone-lidded pot it cooks in. |
| Couscous | The Maghreb | Tiny granules of semolina, steamed until fluffy and served with a stew of vegetables and meat. |
| Shakshuka | North Africa and the Middle East | Eggs poached in a sauce of tomato and peppers, often spiced with cumin and chile. |
| Tahdig | Iran | The golden crust from the bottom of the rice pot, prized at the table and sometimes made with bread or potato slices. |
Many of these dishes are claimed by more than one country. That is normal for a region with a long shared history, and we credit them to the region rather than take sides.
Across the region
Levantine cooking (Lebanon, Syria, Jordan, Palestine and Israel) is known for mezze, grilled meats, bulgur and generous herbs. Turkish cooking spans kebabs, stuffed vegetables, yogurt dishes and layered pastries. Iranian cooking is built around rice, slow stews called khoresh and a sweet and sour balance from pomegranate, dried fruit and herbs. Gulf cooking features spiced rice with meat or fish. Egyptian food is rich in beans and grains, such as ful medames, slow-cooked fava beans. In the Maghreb (Morocco, Algeria, Tunisia and Libya), couscous, tagines and harissa lead.
Cooking these dishes at home
- Cook dried chickpeas from scratch if you can. They give smoother hummus and better texture in stews than most canned ones.
- Stir tahini well before using. The oil separates on standing.
- Make a simple tagine in any heavy, lidded pot over low heat. The conical lid helps, but slow, gentle cooking matters most.
- Steam couscous or pour boiling liquid over it, cover and fluff with a fork. Instant couscous sold in the West is precooked, so it needs only soaking.
- Finish dishes with lemon, olive oil and fresh herbs.
Sesame, in tahini, za'atar and many breads, and tree nuts in sweets and rice dishes are common here. Check labels and ask about ingredients if you or a guest has a food allergy.
Five things to buy first
- Tahini
- Dried or canned chickpeas
- Sumac
- Lemons
- Bulgur or couscous
More on storing and using these on the spices and pantry page.
Middle East and North Africa questions
What is the difference between bulgur and couscous?
Bulgur is whole wheat that has been parboiled, dried and cracked. Couscous is made from semolina, rolled into small granules. Both cook quickly but taste and feel different.
Why is saffron so costly?
Each saffron thread is part of a crocus flower and is picked by hand. It takes a very large number of flowers to make a small amount, so a little goes a long way.