Many Middle Eastern dishes are built around a variety of vegetables, like eggplant, zucchini, tomatoes, and peppers. 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 like dates, figs, and apricots are 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.

Columns: 1 2 3 4 5 6