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Vegetables and fruits play an important role in Middle Eastern cuisine, providing a variety of flavors, textures, and nutrients to dishes. Many Middle Eastern dishes are built around a variety of vegetables, like eggplant, zucchini, tomatoes, and peppers, which are often roasted or grilled to bring out their natural sweetness and flavor. Vegetables are also used in dips and spreads, like hummus and baba ghanoush, where they are blended with other ingredients like tahini and garlic to create rich, creamy dips. Fruits are also used in Middle Eastern cuisine, often in savory dishes like tagines, where they are used to add a touch of sweetness and depth of flavor. Fruits like dates, figs, and apricots are also commonly used in desserts, where they are paired with nuts and spices to create indulgent treats like baklava and ma'amoul. Whether used in savory or sweet dishes, vegetables and fruits are an essential part of Middle Eastern cuisine, adding both flavor and nutritional value to meals.
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