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A region synonymous with hospitality and generosity, the culture of the Middle East insists on well spread tables, shared dishes and satisfied appetites.
People traded and traversed nations, warriors introduced delicacies to the conquered, history was written, dishes and ingredients were swapped amongst cultures, and today we can see the rich diversity and favoured similarities throughout the region’s eclectic cuisine.
The Middle East saw the origin of wheat cultivation and the invention of fermentation to leaven bread and make beer. Setting the scene for an explosion of slow tendered rice dishes, long cooked stews and rich, complex spice combinations, opulent sweet and savoury meat dishes. A culture developed that was steeped in a variety of complimentary and exotic foods such as pistachios, introduced rice, from the fifth century BC, Arabia presents a fascinating journey of culinary invention.
The Persian Empire, to the great rule of the Persian Empire and the seat of power of the Ottoman’s, which are common and highly regarded in dishes today.
Stretching as far back as the ancient pharaoh’s of Egypt, pomegranates and dates, figs, poultry and fruits into the Middle Eastern diet.