Assyrian cuisine

Baklava (, or ) is a layered pastry dessert made of filo pastry, filled with chopped nuts, and sweetened with either syrup or honey.

coffee brewing method originating from Turkey

Ayran ( ) is a cold savory yogurt-based beverage that is consumed across Central Asia, the Balkans, and the Middle East. The principal ingredients are yogurt, water and salt. Herbs such as mint may be optionally added. Some varieties are carbonated. It is a national drink of Turkey.

Dolma is a family of stuffed dishes largely associated with Ottoman cuisine. It mainly includes vegetables and leaves, and occasionally seafood, offal, fruits, and meats, that are hollowed out or wrapped, then filled with a mixture of rice, minced meat, herbs, and spices. The leaf-wrapped type can be specifically known as sarma, but colloquially dolma is used for both.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

thumb|Coarse bulgur

thumb|Koofteh Tabrizi from Iran Kofta is a family of meatball or meatloaf dishes found in South Asian, Central Asian, Balkan, Middle Eastern, North African, and South Caucasian cuisines. In the simplest form, koftas consist of balls of minced meat—usually beef, chicken, lamb or mutton, camel, seldom pork, or a mixture—mixed with spices and sometimes other ingredients. The earliest known recipes are found in early Turkish cookbooks and call for ground lamb.

Levantine appetizer consisting of finely chopped roasted eggplant, olive oil, lemon juice, various seasonings, and tahini

Kibbeh (, also kubba and other spellings; ; ) is a popular dish in the Arab world and the Levant in particular, made of spiced lean ground meat and bulgur wheat. Kibbeh is considered to be a national dish of Lebanon and Syria.

Lahmacun, lahmajun or lahmajo is a Middle Eastern flatbread topped with minced meat (most commonly beef or lamb), minced vegetables, and herbs such as onions, garlic, tomatoes, red peppers, and parsley, flavored with spices such as chili pepper and paprika, then baked. Lahmacun is often wrapped around vegetables, including pickles, tomatoes, peppers, onions, lettuce, parsley, and roasted eggplant.

thumb|Turşu in Turkey Torshi, tursu or turshi () are the pickled vegetables of many Middle Eastern, Caucasian, Slavic and Balkan cuisines.

type of food

Fattoush (; also fattush, fatush, fattoosh, and fattouche) is a Levantine salad made from toasted or fried pieces of pita combined with mixed greens and other vegetables, such as radishes, cucumber and tomatoes. Fattoush is a common part of meals in communities in the Levant.

250px|thumbnail|right|Abgoosht served at a traditional-style restaurant in Iran thumb|right|180px|A dizi dish during consumption Abgoosht or abgusht ( Âbgušt, ; literally "meat broth") is an Iranian stew. It is also called dizi (, ), which refers to the traditional stoneware crocks it is served in. Some describe it as a "hearty mutton Persian soup thickened with chickpeas."

Masgouf (), is a Mesopotamian dish consisting of seasoned, grilled carp; it is often considered the national dish of Iraq.

mango pickle condiment

regional cuisine

Turkish cold dish (or meze) of "balls" of boiled red lentils, bulgur, green onions etc

Samoon () is a type of yeast bread that is consumed mainly in Iraq. It is baked in traditional stone ovens. This bread is one of the most widespread breads in Iraq, along with khubz. It is usually served with a variety of foods such as hummus, kebab, and shawarma. It is one of the most popular breads used in Iraq and across the Levant and variants can be found in Syria and Lebanon. It can be also found in other Middle Eastern and European countries. A key differentiator in most samoon is the use of live-culture yogurt as a leavener. Otherwise, the process of making it is relatively similar to

traditional soup dish

Kleicha (; , ; ; ; ; ; ) is a type of Middle Eastern cookie.

type of Aush