Just like other regions of the world, the Middle East benefits from a plethora of different foods and cooking styles. The different cuisines of the Middle East all have some similarities to each other, but they can be grouped into three main areas of influence; Mediterranean, Arab and Persian.

The Mediterranean cuisines of the Middle East, like Lebanese or Turkish food, use many of the same ingredients as their neighbors on the other side of the sea, e.g. Greece and Italy, but the preparations vary from country to country and even kitchen to kitchen. Chick peas, fava beans, onions, garlic, parsley, tomatoes, olive oil, various nuts and seeds, cinnamon, allspice, lemon, fish and lamb are just a few of the staples of Levantine cooking. The emphasis of the meal is often placed on fresh produce and numerous Mezze, the Middle Eastern version of Tapas or appetizers. Wine, Arak (an anise liquor) and dark Arabic or Turkish Coffee tend to be the beverages of choice.

The Persian influenced cuisines include Iranian and Afghani food. In these cuisines, a greater prominence is given to the meat dishes, especially lamb, and one can see an increased use of rice in meals. The old Persian empire bordered the civilizations of South Asia, which allowed for trade and influence between the peoples of the region. For this reason, many similarities can be seen between Persian and Indian food, although Persian food tends to be less pungent, allowing the natural flavors of the main ingredients to be complimented by a moderate use of spices. Hot tea is consumed in prolific quantities in these cuisines.

Other Arab cuisines have developed as a combination of three influences, the neighboring Mediterranean and Persian cuisines, as well as the nomadic lifestyles of many Bedouin tribes in the region. Dates, almonds, yogurt, rice, lamb and goat are important ingredients to these cuisines.

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