Geographically, the Middle East is a broad group of many regions that range from North Africa though Asia. Its culinary landscape reflects the diverse cuisines of Afghan, Arab, Armenian, Assyrian, Egyptian, Greek (partly), Israeli, Iraqi, Iranian (Persian, partly), Lebanese, Moroccan, North African, Palestinian, Turkish, and Yemeni heritage. The recipes native to each of these regions differ based on the availability of ingredients in the past, commodities available today, and a chef’s ...

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