Shawarma, Falafel, Tabbouleh… Maybe you’re eager to try the exquisite Middle Eastern cuisine but feel quite confused by the many foreign names of the dishes.
Well, don’t worry! Here we’ll share a guide to 8 essential Middle Eastern dishes, where you’ll discover what they are and where they originated. Let’s begin!
Shawarma
Shawarma is a popular street food consisting of marinated meat (typically lamb, chicken, turkey, or beef), stacked in a cone-like shape, and slowly roasted on a vertical rotisserie until tender.
The meat is seasoned with a blend of spices like cumin, coriander, and paprika, often enhanced with garlic and lemon juice.
Once cooked, the meat is shaved off in thin slices and served in pita bread or wraps, accompanied by pickles, fresh vegetables such as tomatoes and onions, and tahini sauce (a creamy condiment made from ground sesame seeds, lemon juice, garlic, water, and salt).
Origins
The word “shawarma” comes from the Turkish word “çevirme” meaning “turning”, which refers to the rotating meat cone.
The dish originated in the Ottoman Empire (modern-day Turkey) in the 18th or 19th century. It spread throughout the Middle East and became particularly popular in Lebanon, Syria, and Iraq.
Today, it’s a staple street food across the entire Arab world, from Egypt to the Gulf countries.
Kabob
Kabob (or kebab) refers to skewered and grilled meat (often lamb or chicken, but it can also include beef or even fish) commonly found in Middle Eastern cuisine.
Kabobs are typically marinated in a mix of spices and herbs before being threaded onto skewers and grilled over an open flame or charcoal. They are often served with rice or flatbreads and garnished with vegetables like bell peppers and onions.
Origins
Kabob’s origins trace back to ancient times in the Middle East. The earliest mentions appear in medieval Turkish texts, though similar dishes existed in Persia (Iran) earlier.
The practice of grilling meat on skewers spread along trade routes throughout Central and South Asia.
Each region has its own variation: Iran has koobideh (ground meat kabobs), Turkey has şiş kebab, and Afghanistan has chapli kabab.
Gyro
Gyro is a Greek dish similar to shawarma but typically uses pork or chicken. The meat is seasoned with Greek spices, then cooked on a vertical rotisserie.
Once cooked, it’s sliced thinly and served in pita bread with toppings such as tomatoes, onions, and tzatziki sauce (a yogurt-based sauce with cucumber and garlic).
Origins
The word “gyro” means “turn” in Greek, similar to shawarma’s etymology.
Although gyro is distinctly Greek, it was influenced by Turkish döner kebab during Ottoman rule. It became popular in Greece in the early 1920s and nowadays is a staple of Greek street food.
This dish is also common in Cyprus and has become popular throughout the Mediterranean.
Falafel
Falafel is a vegetarian dish that consists of deep-fried balls or patties made from ground chickpeas or fava beans, mixed with herbs, spices, onions, and garlic. They’re often served in pita bread with salads, pickles, and tahini sauce.
Origins
Falafel likely originated in Egypt among Coptic Christians as a meat substitute during Lent, made originally with fava beans (called ta’amiya in Egypt). The chickpea version became popular in the Levant (particularly Palestine, Lebanon, and Syria).
The dish has gained popularity worldwide as a healthy vegetarian option. What’s more, it’s now Israel’s unofficial national dish.
Hummus
Hummus is a staple in Middle Eastern cuisine which consists of a creamy dip made primarily from blended chickpeas, tahini, lemon juice, garlic, and olive oil.
It’s typically served as a dip with pita bread or vegetables, or can be used as a spread in sandwiches. It can be topped with olive oil, paprika, pine nuts, or whole chickpeas, and variations may include additional ingredients like roasted red peppers or spices for added flavor.
Origins
Hummus has sparked various debates about its origins, with Lebanon, Palestine, Israel, and Greece all claiming it. Historical evidence suggests it originated in ancient Egypt—The earliest known recipe is from 13th-century Cairo.
Today, it’s essential in Lebanon, where they even attempted to hold the world record for the largest hummus dish.
Baba Ganoush
Baba ganoush is a smoky eggplant dip made by roasting eggplants until soft and then mashing them with tahini, garlic, lemon juice, and olive oil.
This dish has a creamy texture and rich flavor profile that complements various breads and vegetables. Like hummus, it’s served as a dip or spread, often as part of a mezze platter alongside hummus and other dips.
Origins
The name “baba ganoush” comes from Arabic, where “baba” means father and “ganoush” means spoiled or pampered.
It originated in the Levant region, specifically in Lebanon and Syria, and each region has slight variations in preparation and seasoning.
Fattoush Salad
Fattoush salad is a Lebanese salad made from mixed greens (often romaine lettuce), tomatoes, cucumbers, radishes, and toasted or fried pieces of pita bread. The salad is dressed with olive oil, lemon juice, and sumac (a tangy spice that adds depth to the flavor).
Fattoush is refreshing and often served as part of a mezze spread.
Origins
The word comes from “fatt” meaning to break or crush, which refers to the broken pieces of bread.
Fattoush originated in Northern Lebanon and Syria as a way to use stale pita bread.
It’s most popular in Levantine cuisine, particularly in Lebanon, Syria, Jordan, and Palestine, where it’s often served during Ramadan.
Tabbouleh
Tabbouleh (or taboli) is a traditional Levantine salad primarily made of finely chopped parsley, mint, tomatoes, onions, bulgur wheat (or quinoa), olive oil, lemon juice, salt, and pepper.
This salad is known for its fresh flavors and high herb content compared to grains. It serves as a healthy side dish or light meal option in Middle Eastern cuisine, often served as part of a mezze platter.
Origins
Tabbouleh is native to the mountains of Lebanon and Syria, where parsley grows abundantly. It was originally a part of the Lebanese mountain diet.
While variations exist throughout the Middle East, Lebanese tabbouleh is distinct for its high ratio of parsley to bulgur.
It’s now considered Lebanon’s national dish and is popular throughout the Levant region.
Iconic Middle Eastern Dishes You Should Try
As you can see, Middle Eastern cuisine is really delicious. It typically incorporates fresh vegetables, herbs, and aromatic spices such as cumin, coriander, and sumac.
The Middle Eastern dishes we’ve covered are staples across various countries in the region. Many of them are served with pita bread or other types of flatbread, which are used to scoop up dips or wrap around fillings (as with Shawarma and Gyro).
Don’t miss the opportunity to relish exquisite Middle Eastern dishes at Pita Corner and experience authentic Mediterranean cuisine!
