Levantine and Arabian Cuisines

Gathers the cuisines of the eastern Mediterranean shore, Mesopotamia and the Arabian Peninsula, where bread, rice, lamb, chickpeas, olive oil, yogurt, herbs and spices are central. It includes the regional Middle Eastern cuisine as a whole together with Lebanese, Israeli, Syrian, Palestinian, Yemeni and Iraqi cuisines. Within the Middle Eastern and South Asian Cuisines subcategory it sits beside the groups Anatolian, Caucasus and Iranian Cuisines, Central Asian Highland Cuisines, South Asian Cuisines, and each entry is placed in the one group whose description fits it best.