Yes, it is mainly the influence of the Ottoman Empire, since it controlled practically all of the east and south of the Mediterranean for centuries. Middle Eastern food and Mediterranean cuisine fall into the same category, since both use olive oil, have a similar palette of spices, use a lot of fruits and vegetables in food preparation, and have some similar dietary preferences. While both regions are known for their spices, the types they use are different. The Middle East favors warm, earthy spices such as harissa, anise, caraway, sumac, saffron, cardamom and turmeric, as well as spice blends such as za'atar and the Baharat.
Mediterranean cuisine uses more sweet and aromatic spices, such as oregano, thyme, basil, coriander, paprika, fennel, tarragon, sage and rosemary. Mediterranean cuisine is the food and preparation methods used by the inhabitants of the Mediterranean basin. The idea of Mediterranean cuisine originated in A Book of Mediterranean Food (1950), by culinary writer Elizabeth David, and was amplified by other writers who worked in English. When it comes to cuisine, there are few regions in the world with as much diversity and flavor as the Middle East and the Mediterranean.
These two culinary powerhouses are renowned for their use of fresh ingredients, bold spices and delicious dishes that seduce the taste buds. But which one is better? While it's a difficult decision, there are some key differences between the two that could make one better suited to your taste buds. For example, Middle Eastern dishes tend to be more spicy and salty, while Mediterranean cuisine is known for having a lighter touch and for focusing on seafood and fresh vegetables. Ultimately, the choice is yours, but one thing is certain: no matter which one you choose, a delicious and tasty meal awaits you.
Middle Eastern cuisine includes a number of Middle Eastern cuisines. The most common ingredients are olives and olive oil, pitas, honey, sesame seeds, dates, sumac, chickpeas, mint, rice and parsley, and the most popular dishes are kebabs, dolmas, falafel, baklava, yogurt, doner kebab, shawarma and mulukhiyah. Artisanal food company New York Shuk introduced Hawaij Premium Middle Eastern Spice Blend, a Yemeni blend of curcumin, cumin seeds, black pepper, cardamom, salt and other spices for dry dressings, slow-cooked dishes, soups, stews and poultry, grilled fish and meat. Without a doubt, Mediterranean food is one of the culinary traditions best known and most varied in the world.
In addition, many food service operators use the terms interchangeably or are inclined to use the term “Mediterranean” because it's better known in the U.S. UU. Consumers and diners “can't help but notice the increasing availability of food services in the Middle East, especially in the fast and casual food sector, with chains such as Naf Naf Middle Eastern Grill and Roti,” says Zanoza Bartelme. Although Middle Eastern cuisine usually includes kebabs, falafel and shawarma, and Mediterranean food usually consists of pizzas, types of pasta and gyroscopes, there are some similarities in the food palette of both.
Mediterranean foods are those from the countries surrounding the Mediterranean Sea, which include European and North African nations, Egypt and part of the Levantine region. Mediterranean food also focuses primarily on including vegetables, fish, portion control, and walking after eating. The rules for the preparation and consumption of food are common in the lands bordering the Mediterranean. Cedar's Mediterranean Foods sauces and hommus (the company uses what it says is the original spelling of hummus) from Cedar's Mediterranean Foods have simple ingredient lists.
The different flavors and culinary techniques found in Mediterranean and Middle Eastern cuisine are the result of historical influences and cultural exchanges. Between March and June of this year, Cedar's Mediterranean Foods introduced Labne, Baba Ghannouj, covered organic lemon hummus, original fat-free and oil-free hommus and tzatziki (cucumber yogurt sauce) with Mediterranean and hot pepper made with Aleppo pepper and harissa. The tomato is the most omnipresent ingredient in Middle Eastern cuisine, used fresh in salads, cooked in stews and broths, and grilled with kebab. While both Mediterranean and Middle Eastern cuisines share certain ingredients and cooking techniques, there are notable differences that set them apart.
The cuisine of the area should not be confused with the Mediterranean diet, which became popular due to the apparent health benefits of a diet rich in olive oil, wheat and other grains, fruits, vegetables and a certain amount of seafood, but low in meat and dairy products. The Mediterranean and Middle Eastern regions are geographically close, which has cultivated similarities in their cuisines over the centuries. They are popular and widespread throughout the Eastern Mediterranean region, and date back to the time of ancient Rome.
