Getting a Taste for Middle Eastern Cuisine

In an effort to appeal to Americans, many Middle Eastern restaurants in the U.S. have been calling themselves Mediterranean restaurants since the 1950s, believing that the term "Mediterranean" was more, well, palatable. As delicious Middle Eastern specialties like shakshuka, halva and kefir have become more popular and ingredients like harissa and halloumi easier to find, an appetite for this aspect of Middle Eastern culture has followed.

Due to proximity, climate, terrain and history, there is some overlap in Mediterranean and Middle Eastern dishes. While some base recipes like hummus and falafel are found in both types of cuisine, there are regional differences. Baklava from Greece, for example, is often made with walnuts, while Syrian baklava is typically made with pistachios.

When we talk about Mediterranean food, we're speaking about food from countries that border the Mediterranean Sea, including both Southern European and North African nations. Middle Eastern cuisine is generally considered to include the regions of the eastern Mediterranean and further east all the way through Iran. Middle Eastern cuisines have commonalities but vary from country to country and across the territory. Some of the countries in this region include:

Some of the tastiest and most popular ingredients around our market are used in Middle Eastern cooking. Many of these you've probably already used and enjoyed:

Experience the Cuisine

A great way to first experience the foods and flavors of the Middle East is to dine out. There are a number of authentic restaurants offering a taste of their culture around the Twin Cities. Here are a few standouts:

Ready to take on Middle Eastern cooking at home? Culinary Director Rachael Perron has compiled a few of her favorite Middle-Eastern-inspired recipes to celebrate the region's fresh, flavorful foods and stimulating spices.