Middle East

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A local French-language culture flourished in Egypt and Lebanon in the early 20th c., reaching its peak in the inter-war period.

Although short-lived, Napoleon's Egyptian expedition (1798-1801) created a lasting sphere of influence. While French scientists, scholars, and engineers embarked on ambitious projects (including the remarkable Description de l'Égypte, 1820-30), numerous French schools were established by religious orders which forged links with a sizeable Christian community (the Copts being the largest single group) receptive to non-Islamic influences. Within a couple of generations an indigenous francophone community constituted one of the many strands of Egyptian society. It was to develop its own press and cultural institutions and to produce works in all the main literary genres.

Much French-Egyptian writing was inevitably derivative, but the best writers contrived to assimilate influences (including those of the many French writers who visited Egypt) and create works communicating a personal vision or perspective. In fiction, social issues were often predominant, as in Le Livre de Goha le simple by Albert Adés (1893-1921) and Albert Josipovici (1892-1932), with its mythical popular hero, or the many novels concerning the plight of Egyptian women, such as Les Répudiées by Niya Salima (1878-1908), the cycle of novels including Zenouba (1950) by Out-el-Koloub (b. 1908), or the more recent L'Égyptienne (1975) by Fawzia Assad (b. 1929). The bleak novels of Albert Cossery (b.1913), such as La Maison de la mort certaine (1944) or La Violence et la dérision (1964), depict the predicament of the underprivileged.

The appeal of the French language and the poetic quality of Egypt's history and sites are conjoined in the verses of Raoul Parme (b. 1904) and others. The reaction against such conventionality marks some of Egypt's most challenging francophone writers, notably Georges Henein, who established links with the French Surrealists and, in the 1940s, created a circle which included Edmond Jabès and, at a distance, Joyce Mansour.

In Lebanon, where French contacts date back to the Crusades, and where the language has often served as a lingua franca, writers in French were especially active after 1920 (when the country came under French mandate). Chekri Ganem's play Antar (1910), with its Cyrano-like hero, was a great success at the Paris Odéon in 1910. In the 1920s and 1930s the Revue phénicienne of Charles Corm (1894-1963), and his novel La Montagne inspirée (1934), sought to rally support for a post-Ottoman, ‘Phoenician’, and effectively French Lebanon. In literary terms the most original and stimulating writers, who include Georges Schéhadé and Andrée Chedid, emerged primarily in the period after World War II. Despite the ravages of civil war (since the mid-1970s), interesting work has continued to appear from such poets as Fouad Gabriel Naffah (1925-83), Nadia Tueni (1935-83) and Vénus Khoury Ghata (b. 1937), the poet-diplomat Salah Stétié (b. 1925), the poet-novelist Nohad Salameh (b. 1945), and the historian and novelist Amin Maalouf.

Like their predecessors Henein, Jabés, and Chedid, who all based themselves in Paris from the 1950s onwards, francophone writers (including the Syrian Fereydoun Hoveydah, b. 1936) tend now to be writers in exile. In view of the rise of Islamic movements, among other political and economic factors, the future of an indigenous French literature in the Middle East must be seen as precarious.

[Michael Sheringham]

Bibliography

• J. J. Luthi, Introduction à la littérature d'expression française en Egypte (1798-1945) (1974)
• S. Khalaf, Littérature libanaise de langue française (1974)

Regional name with various usages and meanings.

The usage and meaning of "Middle East" have been a source of heated debate. As early as 1949, when other terms, particularly "Near East," were still used, Winston Churchill said: "I had always felt that the name 'Middle East' for Egypt, the Levant, Syria, and Turkey was ill-chosen. This was the Near East. Persia and Iraq were the Middle East." Despite the tacit acceptance of the term by most scholars, journalists, and politicians, few specialists would deny a lingering discomfort with the two words.

Regional geographic names based upon directions are always problematic. They necessarily imply a perspective - in this case, obviously that of "the West." "The East" brings to mind the "Eastern Question" that had plagued Europe since the eighteenth century. Earlier, Europeans had used "the Levant," from the French lever (to rise), meaning the place where the sun rises: the eastern coast of the Mediterranean (or of Spain). In the Middle Ages, the favored term was outremer (overseas).

"The East," and its adjectival form "oriental," connoted in the European mind more than just a geographic locale. It evoked a world of strange customs, religious fanaticism, exotic sexual practices, and sybaritic culture. As travels and colonial activity made India, and then China, familiar, the need arose to define "East" further. By the late nineteenth century the Ottoman realm was the "Near East" in contradistinction to China and Japan, the "Far East."

It is generally accepted that the earliest reference to "Middle East" occurs in Alfred Thayer Mahan's "The Persian Gulf and International Relations," in the September 1902 issue of the National Review (London). Popularization of the new usage is credited to Valentine Chirol, Tehran correspondent for The Times who, in the title of the first in a series of articles, "The Middle Eastern Question," dated 14 October 1902, retrieved the term from Mahan's text. An additional factor in its popularization was the shifting balance of power from mainland Europe to the American side of the Atlantic. From an American point of view, everything on the European side of the Atlantic is, geographically, east. Thus, the further reaches occupied by Arabs, Turks, and Persians plausibly seemed more "middle" than "near."

Since the 1950s "the Middle East" has been the favored American term for newly founded academic institutes, programs, and professional associations, though use of "Near East" has persisted in archaeological circles and academic departments founded before World War II. The U.S. Department of State compromised with a division for "Near and Middle East" affairs.

Today "the Middle East" encompasses the lands that stretch from Egypt to Turkey and Iraq, including the Arabian peninsula, usually Iran, and, somewhat less frequently, Morocco, Algeria, Tunisia, Libya, and Sudan.

The term is in no way coterminous with "the Muslim (or Islamic) world." The majority of the world's Muslims live outside "the Middle East," by any definition. It has been suggested that "the Middle East" is best considered a purely geographical term that encompasses roughly the area of the earliest wave of Muslim conquests, stretching from Morocco to Afghanistan and Pakistan, with the later inclusion of Anatolia (modern Turkey). Others disagree, saying that such a historical definition would also include parts of Europe (such as Spain and Sicily) and central Asia.

Bibliography

Davison, Roderic H. "Where Is the Middle East?" ForeignAffairs 38, no. 4 (July 1960): 665 - 675.

Keddie, Nikki R. "Is There a Middle East?" InternationalJournal of Middle East Studies 4 (1973): 255 - 271.

— KAREN PINTO

The Middle East is that part of Western Asia extending from the eastern Mediterranean coast of Turkey and Syria, through the desert to Iraq and Arabia, and to the East through Iran to the Caspian, the Caucasus, and the Black Sea. Into Africa, it includes Egypt, and, by some accounts, Arab North Africa. This area comprises mountains, deserts, fertile plains irrigated by grand rivers, and seacoasts. Climatically, the Middle East ranges from the temperate Mediterranean coast, to the extreme heat of the arid desert areas, to snowy mountains. This variety of terrain produces a wide range of food ingredients.

The Population

The ecology of these lands fosters different modes of adaptation. Nomadism was a prevalent form of existence for much of the history of the region, and remains so on the margins. Equally, the region saw the earliest agricultural settlements and the first cities in human history. Indeed, the contrast and conflict between nomad and city dweller is an ever-present theme in the culture, lore, and politics of the region from earliest times. Ethnically, it embraces Arabs, Persians, Turks, Kurds, Armenians, and, until recently, Greeks, as well as many pockets of ancient ethnicities and religions. Jewish communities, many of ancient ancestry in the region, partook in this ethnic diversity, most of them now settled in the state of Israel, which also includes many European and African Jews, creating a melting pot of diverse cultures and cuisines.

Islam is the majority religion in the Middle East and enters into the constitution of many of its cultural elements, including food and drink. There are many Christian communities, of diverse denominations, and their religious prescriptions of feasting and fasting have also left their mark on food culture. Ancient religions and sects persist in some quarters, notably the Zoroastrians of Iran, as well as many sects, such as Baha'i, professing syncretistic combinations of old Persian religion with Islam and Christianity.

History and Culture

Successive conquests and rule of different empires have shaped the civilizations and cultures of the region, and led to the common themes in its culture that we find today. The ancient civilizations of Mesopotamia and Egypt were subject to subsequent conquests and incorporation in wider empires, starting with the Persians and the Greeks, then the Romans, including Byzantines, which Hellenized much of the region. The Muslim Arab conquests established a vast political entity, soon fragmented, but retaining common cultural elements. The Islamization of much of Iran and the Byzantine Empire brought these elements of older cultures to shape the emergent civilization, notably its culinary elements. The last empire to rule the region (before European colonial rule) was the Ottoman, which also included much of southeast Europe, creating a wide cultural synthesis of Turkish statecraft, Arab religion, Persian culture, and many elements from the territories under its control. This synthesis included the food cultures. An important epoch in the history of the region, which also affected food culture, was that of Arab Spain, from the eighth to the fifteenth centuries. Moorish Spain created its own cultural synthesis, which is evident in Spain and North Africa to the present day. Spain and Morocco never came under Ottoman rule, and this exclusion, as well as distance from Ottoman lands, has left its traces in the distinction of Moroccan food culture.

Ingredients, Techniques, and Cooking Media

Cereals and breads. Cereals constitute the bases of the Middle Eastern diet, historically and today. Wheat and rice are the major and preferred sources of staple foods. Barley is common in the region and is an ingredient in cheaper bread, and millet and sorghum are used in a few places to make porridge and gruel. Maize became common in some areas, notably the Black Sea coast of Turkey, as well as in parts of Egypt. It is made into a kind of cake and eaten as bread. A wide range of breads are baked, mostly from wheat, but also in combination with barley. Bread is generally leavened. Flat breads are the most common. Naan in Iran, pide in Turkey, khubz or 'aysh (more of a generic term for bread) are all similar forms of flat bread made from leavened and risen dough in an oven. In Iran and many Arab lands as well as in Anatolia, a tannour or tandir is the most common oven: an earthenware pot built into a wall or freestanding, is fired with wood or charcoal, and disks of dough are stuck to its sides until baked, usually soft with crisp edges and a bubbly surface. Modern, industrial ovens are becoming more common for large-scale commercial production, which include both flat breads and European style loaves. Another kind of flat bread, called lavash in Iran and Turkey, or khubz saj in Arabic (also saj ekmegi in Turkish), is cooked over a concave iron pot, a saj, much like Indian chapati. Bread is a universal staple in the region, eaten, in one form or another, by all classes and groups, practically at every meal.

Another common use of wheat is in the forms of bulgur (Turkish; in Arabic, burghul) and couscous. Burghul is cracked wheat, made by partially cooking the wheat grains in water, drying it in an oven or in the sun, then breaking it into pieces, in different grades of size. It is used as a staple in a wide area covering Anatolia, Syria, and northern Iraq. Typically, it is cooked in water, with flavorings, much like rice. It is also used in making meat pies, kibbe/kubba (see below), and as an ingredient in salads, notably in tabbouleh, with chopped parsley, tomato, lemon, and oil. Couscous, almost exclusive to North Africa, where it is a staple, is made from rolling semolina grains (mostly durum wheat, but it can be barley) in flour, to make a kind of cross between grain and pasta. This is typically steamed and served as a base to meat and vegetable sauces. Another wheat product is firik or frik, cracked green wheat, sometimes from burned fields, to give a smoky flavor. It is used much like burghul, but considered finer.

Rice

Rice is produced in particular parts of the region with suitable climate, soil, and water. Notable rice-producing areas include the Caspian provinces of Iran, the delta of Egypt, and the marsh area of southern Iraq (before its recent drainage). In the areas where it is produced, rice can be a staple, to the extent of making bread from its flour in southern Iraq. Elsewhere in the region, rice was considered a luxury item to be eaten on special and festive occasions. Burghul/bulgur in wheat-producing areas was considered a cheaper substitute for rice, such as the bulgur pilavi of Anatolia (pilav originally referred to rice).

There are many types of rice produced and consumed in the region. Varieties that cook into separate grains (ruz mufalfel) are the most valued, and aromatic varieties are also prized. Traditional varieties in Egypt and Turkey were mostly round or boat-shaped grains, much like Italian rice, while in Iran and Iraq, mostly slender, long grains were grown. In recent years, however, much of the rice consumed in the region is imported from North America or the Far East. Basmati rice from India-Pakistan is highly valued: it is aromatic and produces the desired separate grains. Cheaper long-grain varieties are common.

There are a number of different cooking procedures for rice. Iran boasts the most elaborate and refined rice cookery. The standard procedure there is for the rice to be washed in several changes of water, ostensibly to remove the starch (it is not clear that this operation is necessary with modern rice varieties), then it is soaked in water for at least one hour, but preferably for much longer. It is then drained and thrown into boiling salted water for a few minutes, until grains are just cooked, at which point it is drained (much like cooking pasta), then returned to the pot over some fat, oil, or melted butter; the pot then is covered with a cloth and a lid, and left over a low flame for at least half an hour. Known in Iran as chelow, this plain rice is served under grilled meats (chelow kebab) or with meat/vegetable stews (khoresht). More complex rice dishes are called polow (pilaf , used in Turkish for all rice dishes). When the rice is drained after boiling, it is then layered in the pot with meats and/or vegetables and/or sauces, as well as nuts, currants, or other dried fruit in some dishes, and always with some fat or oil, then covered and steamed as with chelow. These methods of cooking are also followed in some communities in Iraq and in Anatolia. More typical methods of cooking in Turkey and the Arab world involve covering the raw rice (sometimes after washing and soaking) with just enough water to cook it, adding salt, and perhaps aromatics, as well as oil, then boiling until the water is absorbed, at which point it is covered and allowed to steam. More complex rice dishes are prepared by first frying the raw rice in oil or butter, sometimes with onions or other aromatics, then adding water or stock, sometimes with meat or vegetables, and allowing it to cook in the same way.

Oils and Fats

Butter and clarified butter (called ghee in India) are, traditionally, the preferred medium of cooking for those who can afford them. Olive oil is prevalent in the Mediterranean coastal areas. It has many nonculinary uses, such as in making soap and as a lighting oil (which is how it is mentioned in the Qur'an). It was used for cooking predominantly by Christians and Jews. Christians use it during Lent, when meat and dairy products are excluded, and Jews use it in place of animal fats such as butter to avoid mixing meat and dairy products. In regions where olive oil was not prevalent, as in Iraq, Iran, and most of Egypt, Christians and Jews used other oils, mainly sesame.

In Turkish cookery a whole class of vegetable dishes is labeled zeytinyagli, a reference to olive oil. These are usually eaten cold. In the refined cookery of the urban upper classes, butter was used for cooking meat, poultry and rice, while oil would be used for cooking or dressing vegetables or salads.

Another cooking medium is rendered meat fat, especially that derived from the fat tail of a local breed of sheep. Traditionally much appreciated and featured in historical recipe books and manuals of the princes and the upper strata, it is now largely avoided on account of its strong odor and the health worries of consumers. In recent times, modern industrially produced vegetable oils predominate in the region, and seem to have replaced butter and olive oil in cooking. Cheapness and convenience, as well as perceived health benefits, are involved. The use of olive oil persists in particular regions, such as coastal Tunisia and parts of Aegean Turkey, where there are strong traditions of its consumption, although even there, cost diminishes its accessibility to the poorer sectors.

Spices and Herbs

Most regions in the Middle East use spices. Typically, a stew will include a small amount of a spice mixture called baharat, which includes cinnamon, clove, cumin, and coriander. Black pepper is common, and chili peppers are used occasionally, especially as a separate sauce, or as a pickle. Some dishes require specific spices, such as kamouniya, a meat stew with cumin, or the Egyptian molokhiya (see below), with coriander. Iranian cookery features a more extensive use of spices, including the pungent fenugreek leaves and whole dried limes.

Parsley is commonly used in cooking and in salads, and so is mint. Varieties of thyme are common in Syria, Lebanon, and Palestine, and a mixture of dried thyme and sumac, crushed sour berries, is a common breakfast item with oil and bread. Sumac is also sprinkled over grilled meat. Garlic is common to many dishes and salads.

Meat, Poultry, and Fish

Lamb and mutton have always been the favored meats of the region, with veal as a subsidiary choice in some instances, and, in other places, goat. Pork, prohibited in the religions of Islam—though there are accounts of wild boar being hunted and eaten by some Bedouins—and Judaism, was also largely avoided by the Christians of the region. Beef was generally considered to be an inferior meat, consumed, if at all, by the poorer classes. This may reflect the quality of the beef it was possible to produce on the sparse pastures of the region. Beef, however, was considered suitable for certain dishes, such as harissa, a porridge of pounded grain and meat. Camel meat was consumed in some parts, but is not so commonly now.

Prominent among the meat preparations were the grilled meats, kebabs, which distinguish the region. There is a wide variety of these grills, with many regional specialties and styles. The most common are the cubed cuts on skewers, known as shish kebab in most places, but tikka in Iraq (and India). Chicken may also be grilled in the same fashion. Another common variety is kofta kebab (kebab kobedeh in Iran, or just kebab in Iraq), made from ground meat, sometimes with onions and spices, shaped around the skewer like a long sausage and grilled. A popular kebab of recent origin is the doner kebab, also known as shawarma in much of the Arab world (gass in Iraq). It is either layers of meat and fat or a shaped ground meat loaf, placed on a large skewer that rotates vertically next to a strong heat source that cooks the outside crisp. The cooked outside pieces are then sliced off and served with bread and salad. There are many other types of kebab: ribs, thin slices of meat wrapped around a skewer; small cubes of liver, kidney, and sweetbreads, sometimes alternating on a skewer with cubes of fat (kofte or liver); wrapped in caul fat, like a sausage, and many others.

Kebab is typically a street or restaurant food, served with bread (rice in Iran), salad, and pickles. It is not usually prepared in domestic kitchens. In recent years, kebab, and especially the doner/shawarma variety, have become regular features of fast-food joints in European and American cities.

Meat and vegetable stews, served with rice, bulgur, or bread, are the other genre of typical meat preparation in the region. A typical domestic meal for those who can afford meat would be a stew of lamb in butter or oil, with onion, tomato (usually as paste), and spices with one vegetable, such as okra, beans, or aubergine (eggplant). Often poorer families would use little meat, usually on a large bone, to flavor the stew. There are many variations on this theme, including the distinguished Iranian stew of korma sabzi, of lamb in butter and a mixture of green herbs minced fine, as well as whole dried limes, often with the addition of red kidney beans or split peas.

Offal, tripe, heads, and feet are much appreciated in many quarters. A typical broth found in practically all parts of the region is kelle pacha, made with sheep heads and feet. This is typically found at a street or specialized restaurant, which is often open all night or very early in the morning, catering to early-rising workers for breakfast, and to revelers after a night of partying and drinking.

Kibbe (Syria) or kubba (Iraq) is a genre of pie or dumpling made with meat and cereal. The most common are made with ground meat (typically lamb) and burghul, worked together like a dough, then stuffed with minced meat that has been fried with onion, aromatics, and, sometimes, pine nuts or almonds and raisins. This can either be in the form of individual small dumplings (usually shaped like a torpedo), or in slices like a cake, baked on an oven tray with the stuffing placed between two layers of the dough. In the form of small dumplings, this can also be cooked in a sauce with vegetables. One striking variation is a kibbe niyye, raw kibbe, made by pounding lean meat and burghul together with seasoning, which is then served as small dumplings, sometimes with dips of lemon juice and chili sauce. In Anatolia this genre is known as kofte, in common with other ground meat rissoles: the stuffed version is called icli kofte, and the raw one is cig kofte. In Iraq and Iran, there are versions of this dumpling made with rice instead of burghul.

Poultry. Chicken is ubiquitous in the region. Squab pigeon is eaten in some parts, notably Egypt and Morocco. Wild fowl, especially duck, quail, and pheasant, are appreciated by some, especially in the Caspian region of Iran, but also in many other parts where there is a tradition of hunting.

In the past, before the introduction of industrial production of chicken, these birds were tough, and were generally boiled and stewed, often in sauces and vegetables, just like meat. If they were to be fried, they would be boiled first (in pieces), then finished in a frying pan in oil or butter. A banquet dish would be chicken stuffed with rice or some other grain with meats, nuts, and aromatics, then stewed or baked in butter and further aromatics. Modern battery hens are tender and do not require boiling or long cooking. But old habits persist, especially in domestic kitchens, though many cooks are now roasting and frying their chickens.

In Egypt, pigeon is served grilled (after being spatchcocked, or opened flat) or stuffed, typically with rice or firik, and baked or stewed.

Wild fowl are cooked in a similar fashion as chicken. One unique dish of wild duck comes from Caspian Iran and is called faisanjoun. The pieces of duck are stewed in a sauce of pomegranate syrup and walnuts. This dish has now become popular all over Iran and in parts of Iraq, but chicken is substituted for the duck. Iranians regard it as one of their foremost national dishes.

Fish cookery and consumption tend to follow specific local tastes and styles, depending on local varieties, forms of fishery, and, sometimes, religious beliefs. Even the names given to the same fish vary widely, and in Mediterranean regions, often follow Greek or Italian derivations. Fried or grilled fish are the most common, as indeed elsewhere in the world. However, local styles are important even for simple grilling. In Baghdad, for instance, Tigris fisherman developed a method of grilling the local carp and barble (called shabbout, and highly valued, now almost extinct), by opening the fish flat, like a kipper, and skewering it on robust sticks, which are then erected around an open wood fire on the ground. This is called masgouf, and Iraqis came to consider it as a national dish.

Istanbul and the Aegean region of Turkey have a rich and varied fish culture, as does the Black Sea region. There are numerous fish restaurants and bars (known as meyhane) along the shores of the Bosphorous, serving varieties from the Mediterranean and the Black Sea. A notable fish from the latter is kalkan, a kind of turbot that is much appreciated. They also feature sea bass, different types of bream, a kind of bonito, and mackerel. These are fried or grilled, or sealed in paper, foil, or a salt crust and baked. A typical Turkish dish is buglama, a kind of fish broth. Any of these fish or hamsi, the small anchovy-like fish from the Black Sea, are boiled in a broth of vegetables and aromatics, with oil or butter, and served in the pot. Fish stews are common elsewhere, such as the salona of Iraq, in which fillets are stewed in onions, tomato, tamarind, and other spices.

In many regions, fish is cooked or served with rice. In Iran, fried fillet of fish is served over sabzi polow, "green" rice, cooked with a herb mixture. Sayyadiya, "fisherman's dish," is typical of the Syrian coast, in which pieces of fish are fried with onions and spices, then cooked with rice. In the Black Sea region of Turkey they have hamsi pilavi, combining rice with the fried small fish. Similar dishes are found all over the region.

Seafood, in the sense of crustaceans and mollusks, such as shrimp, crab, squid, and mussels, are available in the coastal region, but not always consumed. There is a widespread religious taboo against this genre, similar to the Jewish prohibitions. It is not, however, common to all Muslims, but confined to particular interpretations of religious law. These foods are widely appreciated in Istanbul, the Aegean, Alexandria, and parts of Syria and Iraq. A typical street and bar food in Istanbul is mussels stuffed with rice, pine nuts, and raisins.

Vegetables and Pulses

Vegetables and pulses are the predominant everyday food of the great majority of the people of the Middle East. They are boiled, stewed, grilled, stuffed, and cooked with meat and with rice. Among the green leaf vegetables, many varieties of cabbage, spinach, and chard are widely used. Root and bulb vegetables, such as onion and garlic, as well as carrot, turnip, and beet are equally common. Fruit vegetables include marrow or squash, tomato, and eggplant. Bamia (okra or gumbo) is a distinctive element in the cookery of the region, appreciated for the peculiar consistency of the stews made in combination with meat, tomato, and spices, often with a sour flavoring. A similar consistency is achieved with molokhiya (mallow), a green leaf, used fresh or dried, chopped up fine and cooked in a broth with chicken or meat. This is most common in Egypt, where, traditionally, it was cooked with rabbit. Aubergine or eggplant is perhaps the most distinctive vegetable of the region, cooked and served in diverse fashions. It is fried in slices and dressed in yogurt and garlic; or roasted over an open fire, then pulped and dressed with tahini (sesame paste), lemon juice, garlic, and cumin, a dish known as mutabbal or baba ghannoush; stuffed with various ingredients and roasted in the oven, as in the famous Turkish dish of imam bayeldi ("the imam fainted!"); pulped into a sauce for meat in the Turkish hunkar begendi ("the king liked it"); or combined with meat in various stews. Tomato, a relatively recent import from the New World (it arrived in most places in the nineteenth century), is now the most ubiquitous ingredient in Middle Eastern cookery. It is used fresh in a variety of salads, cooked, either from fresh tomatoes or as a preserved paste, in almost every stew and broth, and grilled with kebab.

Beans and pulses are crucial to the diet of the region, second only to cereals. The fava bean (broad bean in England) is original, indeed ancient, to the region. Known as foul in Egypt and Syria, and baqilla'/baqelli/bakla, in Iraq, Iran, and Turkey, they are eaten green and dried. Dried, they are boiled in one of the most popular Egyptian foods of foul medames, a domestic and street food, eaten for breakfast or any other meal, mashed and dressed in oil, lemon, and chili. Similar dishes are found in all other parts of the region. The famous ta'miyya or falafel, now popular in Europe and America, was originally made from dried fava, crushed and formed into a rissole with herbs and spices, then fried. It is also made from chickpeas, or a mixture of the two. Green fava are cooked like other green beans, boiled and dressed in oil, or stewed with meat. A famous Iranian dish is baghelli polow, green fava with rice and dill, often with meat; versions of this combination are found elsewhere. The haricot bean (fasoulya) is used fresh or dried, boiled and dressed, sometimes as an accompaniment to grilled meats, or stewed with meat. Black-eyed beans (various names, mostly loubia) are typically used dried, boiled, often with green leaves, and dressed in oil and lemon.

Lentils, split peas, and chickpeas are widely used in soups, with rice, in salads, or with meat. Homous bi-tahina, made from chickpeas and sesame paste, is now common throughout the world, but originated in Syria/Lebanon. Lentils are cooked with rice in various dishes, notably mujadarra, found in many parts of the Arab world, as well as in adaptations of the Indian kichri. This latter, in the form of kushari, is the most popular street food in Egypt. Macaroni is added to the rice and lentils to extend its bulk with a cheaper ingredient, and the taste is enhanced with fried onions and a chili sauce.

Stuffed vegetables are a dish most associated with the Middle East in the popular mind. They are commonly called dolma, the Turkish word meaning "stuffed," but also the Arabic mahshi. Yaprak, "leaves" in Turkish, often vine leaves, but also chard and cabbage, are stuffed with rice, ground meat, pine nuts, and spices, then stewed in oil and tomato, and, less commonly, with a small amount of rich meat such as sheep's feet or breast. There is a version without meat, cooked in oil and served cold, known as yalinci dolma, or "false dolma." Many vegetables are similarly stuffed and stewed or baked, such as squash, onion, tomato, eggplant, peppers, and even carrots. There are many regional and local variations of ingredients and flavorings, such as the use or not of tomato or lemon, or the addition of sugar.

Dairy Products

Milk, fresh or soured, was commonly consumed by Arabs, with camel milk predominating in Bedouin regions. Yogurt, a Turkish contribution, is commonly consumed plain, used in cooking, used in salad dressing, or diluted as a drink (Turkish, aryan). Butter, as we have seen, was the favored cooking medium. White cheese, like the Greek feta, is the most common in the region, the best made from sheep or goat milk, as is the much valued halim or haloumi. There are many local and little known cheeses, especially in the mountainous regions of Anatolia, Kurdistan, and Lebanon, which offer rich pastures.

Meals

Patterns of consumption depend, of course, on class, region, and communal affiliation. Desert nomads, for instance, consumed milk, fresh or soured, butter, if affordable, and dates with bread at most meals. Meat was a luxury eaten on festive occasions when a camel or a sheep was slaughtered, boiled in great cauldrons, and served on rice with copious quantities of butter, a rare delight. Rural inhabitants had similarly limited diets. Egyptian peasants, as well as the urban poor, eat a great quantity of bread (often at subsidized prices) combined with a little salted cheese and onion. Anatolian and Syrian peasants eat much cooked burghul/bulgur, sometimes with yogurt, in season with tomato. Many urban workers purchase many meals in the street from vendors of kushari (rice, lentils, and macaroni) in Egypt, foul/baqella', in that country and Iraq, boiled turnips and beets, roasted corn, kebab, and bread with everything, in many parts of the region depending on income and season.

Historically, meal patterns varied greatly, and the one feature that seems to be common to all regions and classes was a large midday meal. Most people also ate something in the evening, usually a lighter meal. Now the daily three-meal pattern is common among the urban classes, especially the more prosperous.

Breakfast, if eaten, was not usually a distinctive set of foods, but items and leftovers from other meals. Balls of boiled rice washed down with tea in Caspian Iran, for instance, or the ubiquitous foul or kushari in Egypt. Prosperous households would serve grilled meats or stews for breakfast. Over the course of the twentieth century, many of the urban prosperous and middle classes have come to regard breakfast as a specific meal, influenced by Western models. Breads or pancakes of various kinds with butter, yogurt, and preserves are often served, as well as eggs in various forms.

Lunch and supper are not distinct from one another. Which one is more substantial depends on work patterns and lifestyle, mostly now tending to the Western pattern of emphasis on an evening meal after work, at least for the upper and middle classes. Except, that is, on weekends, holidays, and festivals, when larger lunches are eaten. A typical Middle Eastern meal would consist of a stew of meat (or chicken) with a vegetable, such as beans or bamia, served with rice and bread, and perhaps a salad. Soup, fried fish, roast chicken, or grilled meat are possible additions or variations. The meal finishes with fruit, and sometimes other sweets or pastries. Historically, however, pastries and sweets were not eaten at the end of the meal, but as a separate snack or as a meal in itself. To this day, poorer people lunch on pastries as a special treat.

Eating Out

Restaurants are not traditional to the region, but have developed over the course of the twentieth century. Vendors of cooked food, however, are traditional, and continue to do good business in Middle Eastern cities. The central market areas of cities are redolent with the smells of grilling meat and onion from the kebab stalls, of kibbe or falafel frying, displays of pastries, sweet and savory. Tales of the Thousand and One Nights feature many of these cook shops and their wares. You see people standing, sitting on stools, or crouching around these stalls, sampling their wares. Historically, many urban people did not have domestic kitchens and sent out for their cooked food, as did market people in their shops and workshops, and many still do. The vendors also cater to the customers of surrounding teahouses, taking food to their tables where they are drinking tea, smoking, and playing games. Now, of course, pizza and hamburgers are added to the repertoire of street food.

The Tavern and the Meze

A type of food specifically related to drink is the meze. Drinking alcohol and drink cultures are widespread, especially in the Mediterranean regions. Historically, wine was the most common alcoholic drink, but during the twentieth century, distilled liquor (typically arak or raki) became common, and more recently beer. Historically, most "respectable" people who drank did so at home, with friends. Taverns were rough and low-class. The making, distribution and serving of alcohol were carried out predominantly by Christians—in Turkey mostly by Greeks and Armenians—and they were usually the tavern keepers. This picture changed over the course of the twentieth century. An increasingly cosmopolitan, modern, and educated middle class patronized public places of entertainment and association, including cafes, bars, and restaurants that served alcohol. That is where the distinctive meze developed into a kind of convivial meal around the drink table. It consists of a number of small dishes (mezze is a Persian word meaning "taste"), picked at leisure: cheese, melon, nuts, various salads and dips, such as tabboule (chopped parsley, tomato, and a few grains of burghul), homous and mutabbal, pickles, and also more substantial items, such as grilled meat, kibbe, and sausage. The centers of excellence of meze preparations were initially the Middle Eastern cities with a strong Christian presence, such as Istanbul, Beirut, and Aleppo, but it later became more general, and meze is now widespread in Europe and America, primarily through Lebanese restaurants.

Feasting and Fasting

Festivals and fasts, mostly religious, are celebrated with particular foods, which vary by community and region.

Ramadan, the fasting month for Muslims, is the most important occasion in this respect. Paradoxically, it is the month during which food consumption increases dramatically throughout Muslim communities. Fasting is prescribed for the daylight hours, to be broken at sunset of each day, then people can eat and drink through the night, until daybreak. Breaking the fast becomes a banquet, with exchanges of invitation between kin and friends, and public banquets held by charities and associations. The cafes and pastry shops are open at night, and a carnival atmosphere prevails in the streets. Many Muslims, following the reported example of the Prophet, break their fast with a date, followed by a variety of dishes. A common Ramadan dish in many regions is harisa (Arabic), keshke (Turkish), or halim (Persian), a porridge of meat (often beef) and wheat, boiled then pounded to a paste, spiced with cinnamon and sometimes sugar, or fried onions and strong spices. Lentil and other substantial soups of meat broth and pulses are common items. Otherwise, the Ramadan table consists of a selection of the popular local foods, of rice dishes, fava beans, salads, and dips, and so on. Sweet pastries and puddings are ubiquitous on Ramadan nights everywhere, and the large-scale consumption of dates is common. A common drink for breaking the fast is that made from qamareddin, dried apricots pulped and dried in sheets, like paper, which is found throughout the Arab world.

The end of Ramadan is marked by a festival, Id 'al-Fitr, a feast that breaks the fast, during which a great quantity and variety of sweets and pastries are consumed. The other major Muslim feast is that of 'Id al-Adha , feast of the sacrifice, which occurs during the pilgrimage month, and at which an animal, usually a sheep or a goat, is slaughtered in every household that can afford it, and great banquets are prepared, with an obligation to give food to the poor.

Lent, the Christian fasting period before Easter, is distinguished by its own foods, dishes that avoid meat and dairy products. This generates a great many dishes made with vegetables, pulses, and oil, many of them described above.

Jewish Saturday meals. Every Jewish community has its typical Saturday dish, one that is prepared on Friday (Cholent) and cooks overnight for Saturday, preferably with the means to keep it hot, but with an extinguished fire. Iraqi Jews, for instance, prepared a dish of stuffed chicken with rice called tebit, "overnight." The chicken is stuffed with rice and aromatics, boiled in a broth with tomato paste and spices, then more rice is added to the broth; the whole ensemble, in a large pot, is then put over a wood fire, covered with old blankets and cushions (to keep the heat), and allowed to cook slowly overnight. At Saturday lunch, the fire will have been extinguished, allowing the handling of the food without fear of breaking the Saturday rules. Eggs were placed over the rim of the pot to cook slowly, and these were eaten for breakfast.

Ancient festivals, pre-Islamic and unrelated to the existing religions, are also celebrated with food. Nowrouz is the Persian New Year and spring festival, falling at the spring equinox in March. It is celebrated in Iran, Kurdistan, and some parts of Anatolia and Iraq. The haft-I sin (seven S's) is a tray on which seven symbolic items, all of whose names begin with the letter "S," are displayed in every household: these include apple, garlic, and vinegar. Part of the ritual of this feast is eating in the open air, which engenders many picnics in parks, gardens, and in the countryside. Another spring festival is the Egyptian Shamm al-Nasim, "the breathing of the breeze," which also requires eating outdoors and having picnics. Fasikh, the traditional dish for this festival, is best eaten outdoors, as it consists of rotted fish (usually mullet) eaten with raw onions.

Globalization

Global commerce, travel, tourism, and the new media have affected Middle Eastern food patterns in diverse ways. Most commentators note the spread of Western fast foods, such as hamburgers, pizzas, and fried chicken—in what has been dubbed "McDonaldization." But this is only one part of the story. Another is the region's development of standard restaurant repertoires, based largely on Lebanese styles, and the spread of these styles to Europe and America: McDonald's in Cairo and shawarma in New York. Another element has been the "invention of tradition": placed on the global stage through tourism and communications, caterers and cooks responding creatively to the demand for "authentic" national and local cuisines. Many hotels and restaurants in Istanbul are reviving a so-called Ottoman cuisine, and grand hotels in Cairo are serving foul and ta'miya, as well as obscure village dishes, to tourists. Globalization, then, does not necessarily lead to uniformity in cuisine, but to diversity, and hopefully, to creativity.

Bibliography

Basan, Ghillie. Classic Turkish Cookery. London: Tauris Parke, 1997.

Batmangalij, Najmieh. Food for Life: A Book of Ancient Persian and Modern Iranian Cooking and Ceremonies. Washington, D.C.: Mage Publishers, 1986.

Halici, Nevin. From Sini to the Tray: Classical Turkish Cuisine. Istanbul: Basim, 1999.

Helou, Anissa. Lebanese Cuisine. London: Grubb Street, 1994.

Mallos, Tess. The Complete Middle East Cookbook. New York: McGraw-Hill, 1979.

Roden, Claudia. A New Book of Middle Eastern Food, Harmondsworth, U.K.: Viking, 1985.

Rodinson, Maxime, A. J. Arberry, and Charles Perry. Medieval Arab Cookery. Blackawton, U.K.: Prospect Books, 2001.

Shaida, Margaret. The Legendary Cuisine of Persia. Henley-on-Thames, U.K.: Lieuse Publications, 1992.

Watson, Andrew. Agricultural Innovation in the Early Islamic World: The Diffusion of Crops and Farming Techniques, 700–1100. Cambridge, U.K.: Cambridge University Press, 1983.

Wolfert, Paula. The Cooking of the Eastern Mediterranean: 215 Healthy, Vibrant, and Inspired Recipes. New York: Harper Collins, 1994.

Wright, Clifford A. A Mediterranean Feast. New York: William Morrow, 1999.

Zubaida, Sami, and Richard Tapper, eds. A Taste of Thyme: Culinary Cultures of the Middle East. London: I. B.Tauris, 2000.

—Sami Zubaida

Region in western Asia and northeast Africa that includes the nations on the Arabian Peninsula, Egypt, Iran, Iraq, Israel, Jordan, Lebanon, Syria, and Turkey.

• As the site of such ancient civilizations as Phoenicia, Babylon, and Egypt, and the birthplace of Judaism, Christianity, and Islam, the Middle East is known as the cradle of Western civilization. The Greek Empire, Roman Empire, Persian Empire, and Ottoman Empire are among the great civilizations that developed and prospered in the Middle East.
• A hotbed of religious and political strife (see Arab-Israeli conflict and Persian Gulf War), the Middle East attracted the attention of such powerful nations as Great Britain, the United States, and the Soviet Union eager to protect their strategic interests at the crossroads of Europe, Asia, and Africa, and their access to precious oil reserves.

"The Middle East" redirects here. For other meanings, see Middle East (disambiguation).

Political and transportation map of the Middle East today

The Middle East (or, formerly more common, the Near East^[1]) is a region that spans southwestern Asia and northern Africa. It has no clear boundaries, often used as a synonym for the Near East, in opposition to Far East. The corresponding adjective to the Middle East is Middle-Eastern and the derived noun is Middle-Easterner.

The history of the Middle East dates back to ancient times, and throughout its history the Middle East has been a major centre of world affairs. The Middle East is also the historical origin of three of the world’s major religions - Judaism, Christianity, and Islam. The Middle East generally has an arid and hot climate, with several major rivers providing for irrigation to support agriculture in limited areas. Many countries located around the Persian Gulf have large quantities of crude oil. In modern times the Middle East remains a strategically, economically, politically, culturally and religiously sensitive region.

Contents 1 Etymology 1.1 Criticism and usage 1.2 Translations 2 Territories and regions 2.1 Greater Middle East 3 History 4 Demographics 4.1 Ethnic groups 4.2 Religions 4.3 Languages 5 Economy 6 See also 7 Notes 8 References 9 External links

Etymology

The term "Middle East" may have originated in the 1850s in the British India Office,^[2] and became more widely known when American naval strategist Alfred Thayer Mahan used the term.^[3] During this time the British and Russian Empires were vying for influence in Central Asia, a rivalry which would become known as The Great Game. Mahan realized not only the strategic importance of the region, but also of its center, the Persian Gulf.^[4][5] He labeled the area surrounding the Persian Gulf as the Middle East, and said that after the Suez Canal, it was the most important passage for Britain to control in order to keep the Russians from advancing towards British India.^[6] Mahan first used the term in his article "The Persian Gulf and International Relations," published in September 1902 in the National Review, a British journal.

The Middle East, if I may adopt a term which I have not seen, will some day need its Malta, as well as its Gibraltar; it does not follow that either will be in the Persian Gulf. Naval force has the quality of mobility which carries with it the privilege of temporary absences; but it needs to find on every scene of operation established bases of refit, of supply, and in case of disaster, of security. The British Navy should have the facility to concentrate in force if occasion arise, about Aden, India, and the Persian Gulf.^[7]

Mahan's article was reprinted in The Times and followed in October by a 20 article series entitled "The Middle Eastern Question," written by Sir Ignatius Valentine Chirol. During this series Sir Ignatius expanded the definition of the "Middle East" to include "those regions of Asia which extend to the borders of India or command the approaches to India."^[8] After the series ended in 1903, The Times removed quotation marks from subsequent uses of the term.^[9]

Until World War II, it was customary to refer to areas centered around Turkey and the eastern shore of the Mediterranean as the "Near East," while the "Far East" centered on China,^[10] and the Middle East then meant the area from Mesopotamia to Burma, namely the area between the Near East and the Far East.^{[citation needed]} In the late 1930s, the British established the Middle East Command, which was based in Cairo, for its military forces in the region. After that time, the term "Middle East" gained broader usage in Europe and the United States, with the Middle East Institute founded in Washington, D.C. in 1946, among other usage.^[11]

Criticism and usage

     Traditional definition of the Middle East      G8 definition of the Greater Middle East      Central Asia (sometimes associated with the Greater Middle East)

Many have criticized the term Middle East due to its implicit Eurocentrism.^[12][13] In contemporary Western academic & media venues, the term is often bandied about by both Europeans and non-Europeans; this stands in contrast to the similar designation, Mashriq, which is deployed primarily in Arabic-language contexts.^[14]

The description Middle has also led to some confusion over changing definitions. Before the First World War, "Near East" was used in English to refer to the Balkans and the Ottoman Empire, while "Middle East" referred to Iran, Afghanistan, and Central Asia, Turkestan, and the Caucasus. In contrast, "Far East" referred to the countries of East Asia (e.g. China, Japan, Korea, Hong Kong, etc.). Some critics usually advise using an alternative term, such as "Western Asia", which is the official designation of the UN.

With the disappearance of the Ottoman Empire in 1918, "Near East" largely fell out of common use in English, while "Middle East" came to be applied to the re-emerging countries of the Islamic world. However, the usage of "Near East" was retained by a variety of academic disciplines, including archaeology and ancient history, where it describes an area identical to the term Middle East, which is not used by these disciplines (see Ancient Near East).

The first official use of the term "Middle East" by the United States government was in the 1957 Eisenhower Doctrine, which pertained to the Suez Crisis. Secretary of State John Foster Dulles defined the Middle East as "the area lying between and including Libya on the west and Pakistan on the east, Syria and Iraq on the North and the Arabian peninsula to the south, plus the Sudan and Ethiopia."^[10] In 1958, the State Department explained that the terms "Near East" and "Middle East" were interchangeable, and defined the region as including only Egypt, Syria, Israel, Lebanon, Jordan, Iraq, Saudi Arabia, Kuwait, Bahrain, and Qatar.^[15]

The Associated Press Stylebook says that Near East formerly referred to the farther west countries while Middle East referred to the eastern ones, but that now they are synonymous. It instructs:

Use Middle East unless Near East is used by a source in a story. Mideast is also acceptable, but Middle East is preferred.^[16]

At the United Nations, the numerous documents and resolutions about the Middle East are in fact concerned with the Arab-Israeli conflict, in particular the Israeli-Palestinian conflict, and, therefore, with the four states of the Levant. The term Near East is occasionally heard at the UN when referring to this region.

Translations

There are terms similar to "Near East" and "Middle East" in other European languages, but since it is a relative description, the meanings depend on the country and are different from the English terms generally. In German the term "Naher Osten" (Near East) is still in common use (nowadays the term "Mittlerer Osten" is more and more common in press texts translated from English sources, albeit having a distinct meaning) and in Russian Ближний Восток or "Blizhniy Vostok", Bulgarian Близкия Изток, Polish Bliski Wschód or Croatian Bliski istok (meaning Near East in all the four Slavic languages) remains as the only appropriate term for the region. However, some languages do have "Middle East" equivalents, such as the French Moyen-Orient, Swedish Mellanöstern, Spanish Oriente Medio or Medio Oriente, and the Italian Medio Oriente.^[17].

Perhaps due to the influence of the Western press, the Arabic equivalent of “Middle East,” “‫الشرق الأوسط‬” (“ash-sharq-l-awsat”), has become standard usage in the mainstream Arabic press, comprehending the same meaning as the term “Middle East” in North American and Western European usage. The Persian equivalent for Middle East is خاورمیانه (Khāvarmiyāneh).

Territories and regions

Country, with flag	Area (km²)	Population	Density (per km²)	Capital	GDP (Total)	Per capita	Currency	Government	Official languages
Anatolia:
Turkey1	783,562	73,914,000	91	Ankara	$1.028 trillion[18] (2008)	$13,920[18][19] (2008)	Turkish lira	Parliamentary Democracy	Turkish
Arabian Peninsula:
Bahrain	665	656,397	987	Manama	$26.970 billion (2008)	$34,605 (2008)	Bahraini Dinar	Constitutional monarchy	Arabic
Kuwait	17,820	3,100,000	119	Kuwait City	$137.190 billion (2008)	$39,849 (2008)	Kuwaiti dinar	Constitutional Hereditary	Arabic
Oman	212,460	3,200,000	13	Muscat	$66.889 billion (2008)	$24,153 (2008)	Omani Rial	Absolute monarchy	Arabic
Qatar	11,437	793,341	69	Doha	$94.249 billion (2008)	$85,867 (2008)	Qatari Riyal	Absolute monarchy	Arabic
Saudi Arabia	1,960,582	23,513,330	12	Riyadh	$593.385 billion (2008)	$23,834 (2008)	Riyal	Absolute monarchy	Arabic
United Arab Emirates	82,880	5,432,746	30	Abu Dhabi	$184.984 billion (2008)	$38,830 (2008)	UAE dirham	Federal Constitutional Monarchy	Arabic, English
Yemen	527,970	18,701,257	35	Sanaá	$55.433 billion (2008)	$2,412 (2008)	Yemeni rial	Republic	Arabic
Fertile Crescent:
Gaza Strip	360	1,376,289	3,823	Gaza	$770 million (2008)	$2,900 (2008)	Israeli new sheqel	Palestinian National Authority Hamas	Arabic
Iraq	437,072	31,001,816	70.93	Baghdad	$202.3 billion (2008)	$6,500 (2008)	Iraqi dinar	Parliamentary Democracy	Arabic, Kurdish
Israel	20,770	7,465,000	290	Jerusalem2	$200.630 billion (2008)	$28,206 (2008)	Israeli new sheqel	Parliamentary democracy	Hebrew, Arabic
Jordan	92,300	5,307,470	58	Amman	$32.112 billion (2008)	$5,314 (2008)	Jordanian dinar	Constitutional monarchy	Arabic
Lebanon	10,452	3,677,780	354	Beirut	$49.514 billion (2008)	$13,031 (2008)	Lebanese pound	Republic	Arabic, French, English, Armenian
Syria	185,180	17,155,814	93	Damascus	$94.408 billion (2008)	$4,748 (2009)	Syrian pound	Presidential republic	Arabic
West Bank	5,8603	2,500,0005	4323,4	Ramallah			Israeli new sheqel	Palestinian National Authority Fatah	Arabic
Iranian Plateau:
Iran	1,648,195	71,208,000	42	Tehran	$819.799 billion (2008)	$11,250 (2008)	Iranian rial	Islamic Republic	Persian
Mediterranean Sea:
Cyprus	9,250	792,604	90	Nicosia	$22.703 billion (2008)	$29,830 (2008)	Euro	Republic	Greek, Turkish
North Africa:
Egypt	1,001,449	77,498,000	74	Cairo	$442.640 billion (2008)	$5,898 (2008)	Egyptian pound	Semi-presidential republic (democracy)	Arabic
Source: International Monetary Fund, April 24, 2009, PPP GDP 2008 World Bank, July 1, 2009, PPP GDP 2008 Notes: 1 The figures for Turkey includes Eastern Thrace, which is not a part of Anatolia. 2 Under Israeli law. The UN doesn't recognize Jerusalem as Israel's capital. 3 Includes the whole of the West Bank, according to the pre-1967 boundaries. 4 In addition, there are around 400,000 Israeli settlers in the West Bank, of which half are in East-Jerusalem.

Greater Middle East

Main article: Greater Middle East

Country, with flag	Area (km²)	Population	Density (per km²)	Capital	GDP (Total)	Per capita	Currency	Government	Official languages
Caucacus:
Armenia	29,800	2,968,586	111.7	Yerevan	$18.715 billion (2008)	$5,272 (2008)	Armenian dram	Presidential republic	Armenian
Azerbaijan	86,600	8,621,000	97	Baku	$74.734 billion (2008)	$8,620 (2008)	Azerbaijani manat	Presidential republic	Azerbaijani
Georgia	20,460	4,630,841	99.3	Tbilisi	$21.812 billion (2008)	$4,957 (2008)	Georgian lari	Presidential democratic republic	Georgian
Iranian Plateau:
Afghanistan	647,500	31,889,923	46	Kabul	$21.340 billion (2008)	$758 (2008)	Afghani	Islamic Republic	Persian, Pashto
Pakistan	880,940	169,300,000	206	Islamabad	$439.558 billion (2008)	$2,738 (2008)	Pakistani Rupee	Islamic Republic	Urdu, English, Punjabi Pashto
Central Asia:
Kazakhstan	2,724,900	15,217,711	5.4	Astana	$177.545 billion (2008)	$11,416 (2008)	Kazakhstani tenge	Presidential republic	Kazakh, Russian
Uzbekistan	447,400	27,372,000	59	Tashkent	$71.501 billion (2008)	$2,629 (2008)	Uzbekistani som	Presidential republic	Uzbek
Turkmenistan	488,100	5,110,023	9.9	Ashgabat	$30.091 billion (2008)	$5,710 (2008)	Turkmenistani manat	Presidential republic	Turkmen
Tajikistan	143,100	7,215,700	45	Dushanbe	$13.041 billion (2008)	$2,019 (2008)	Somoni	Unitary presidential republic	Tajik
Kyrgyzstan	199,900	5,356,869	26	Bishkek	$11.580 billion (2008)	$2,180 (2008)	Kyrgyzstani som	Unitary presidential republic	Kyrgyz, Russian
North Africa:
Algeria	2,381,740	33,333,216	14	Algiers	$233.098 billion (2008)	$6,698 (2008)	Algerian dinar	Presidential republic	Arabic
Mauritania	446,550	33,757,175	70	Nouakchott	$6.221 billion (2008)	$2,052 (2008)	Ouguiya	Military junta	Arabic
Western Sahara	163,610	10,102,000	62	El Aaiun			Moroccan dirham		Arabic
Libya	1,759,540	6,036,914	3	Tripoli	$90.251 billion (2008)	$14,533 (2008)	Libyan dinar	Jamahiriya	Arabic
Morocco	446,550	33,757,175	70	Rabat	$136.728 billion (2008)	$4,349 (2008)	Moroccan dirham	Constitutional monarchy	Arabic
Tunisia	163,610	10,102,000	62	Tunis	$82.226 billion (2008)	$7,962 (2008)	Tunisian dinar	Republic	Arabic
Northeast Africa:
Djibouti	23,200	496,374	34	Djibouti	$1.877 billion (2008)	$2,392 (2008)	Djiboutian franc	Parliamentary republic	Arabic, French, Somali, Afar
Eritrea	117,600	4,401,009	37	Asmara	$3.739 billion (2008)	$747 (2008)	Nakfa	Provisional government	Tigrinya, Arabic
Somalia	637,661	9,588,666	13	Mogadishu	$5.524 billion (2008)	$600 (2008)	Somali shilling	Semi-presidential republic	Somali, Arabic
Sudan	2,505,813	39,379,358	14	Khartoum	$87.885 billion (2008)	$2,305 (2008)	Sudanese pound	Dictatorship (democracy)	Arabic
Source: International Monetary Fund, April 24, 2009, PPP GDP 2008 World Bank, July 1, 2009, PPP GDP 2008

History

Main article: History of the Middle East

See also: List of conflicts in the Middle East

The Temple Mount in Jerusalem

The Imam Ali Mosque, an important shrine in Najaf

The Middle East lies at the juncture of Eurasia and Africa and of the Mediterranean Sea and the Indian Ocean. It is the birthplace and spiritual center of the Christianity, Islam, Judaism, Yezidi, and in Iran, Mithraism, Zoroastrianism, Manichaeism and the Bahá'í Faith. Throughout its history the Middle East has been a major center of world affairs; a strategically, economically, politically, culturally, and religiously sensitive area.

The earliest civilizations, Mesopotamia and ancient Egypt, originated in the Fertile Crescent and Nile Valley regions of the ancient Near East, as well as the civilizations of the Levant, Persia, and Arabian Peninsula. The Near East was first unified under the Achaemenid Empire followed later by the Macedonian Empire and later Iranian empires, namely the Parthian and Sassanid Empires. However, it would be the Arab Caliphates of the Middle Ages, or Islamic Golden Age, that would first unify the entire Middle East as a distinct region and create the dominant ethnic identity that persists today. The Turkic Seljuk, Ottoman and Safavid empires would also later dominate the region.

The modern Middle East began after World War I, when the Ottoman Empire, which was allied with the defeated Central Powers, was partitioned into a number of separate nations. Other defining events in this transformation included the establishment of Israel in 1948 and the departure of European powers, notably Britain and France. They were supplanted in some part by the rising influence of the United States.

In the 20th century, the region's significant stocks of crude oil gave it new strategic and economic importance. Mass production of oil began around 1945, with Saudi Arabia, Iran, Kuwait, Iraq, and the United Arab Emirates having large quantities of oil.^[20] Estimated oil reserves, especially in Saudi Arabia and Iran, are some of the highest in the world, and the international oil cartel OPEC is dominated by Middle Eastern countries.

During the Cold War, the Middle East was a theater of ideological struggle between the two superpowers: the United States and the Soviet Union, as they competed to influence regional allies. Of course, besides the political reasons there was also the "ideological conflict" between the two systems. Moreover, as Louise Fawcett argues, among many important areas of contention, or perhaps more accurately of anxiety, were, first, the desires of the superpowers to gain strategic advantage in the region, second, the fact that the region contained some two thirds of the world's oil reserves in a context where oil was becoming increasingly vital to the economy of the Western world [...]^[21] Within this contextual framework, the United States sought to divert the Arab world from Soviet influence. Throughout the 20th and into the 21st century, the region has experienced both periods of relative peace and tolerance and periods of conflict and war. Current issues include the US Occupation of Iraq and the Israeli-Palestinian conflict.

Demographics

Ethnic groups

Main article: Ethnic groups of the Middle East

Various ethnic and religious types in the Middle East, 19th century

The Middle East is home to numerous ethnic groups, including Arabs, Turks, Persians, Jews, Kurds, Aramean Syriacs, Armenians, Azeris, Circassians, Greeks and Georgians.

Religions

Main articles: Religion in the Middle East and Christianity in the Middle East

The Middle East is very diverse when it comes to religions, most of which originated there. Islam in its many forms is by far the largest religion in the Middle East, but other faiths, such as Judaism and Christianity, are also important. There are also important minority religions like Bahá'í, Yazdanism, Zoroastrianism.

Languages

Languages of the Middle East span many different families, including Indo-European, Afro-Asiatic, and Altaic.

Arabic, in its sometime mutually unintelligible numerous varieties, is the most widely spoken language in the Middle East, being official in all the Arab countries. It is also spoken in some adjacent areas in neighbouring Middle Eastern non-Arab countries. It is a Semitic language. Second most-numerous language is Persian, and while it is confined to Iran and some border areas in neghbouring countries, the country is one of the region's largest and most populous. It is an Indo-European language. Third most numerous is the Turkish language, also confined to Turkey (also one of the region's largest and populous countries) and areas with neighbouring countries. It is an Altaic language with origins in Central Asia.

Other languages spoken in the region include Syriac (a form of Aramaic), Armenian, Azeri, Berber languages, Circassian, Gilaki language and Mazandarani languages, Hebrew, Kurdish, Luri, and other Turkic languages, Somali and Greek. In Turkey, Kurdish, Dimli (or Zaza), Azeri, Kabardian, and Gagauz languages are spoken, in addition to the Turkish language. Several modern South Arabian languages are also spoken.

English is also spoken, especially among the middle and upper class, in countries such as Egypt, Jordan, Israel, Iraq, and Kuwait.^[22][23] French is spoken in Algeria, Israel, Lebanon, Morocco, Syria, and Egypt. Urdu is spoken in many Middle Eastern countries, such as Arab states the United Arab Emirates, Israel, and Qatar, which have large numbers of Pakistani immigrants. The largest Romanian-speaking community in the Middle East is found in Israel, where as of 1995^[update] Romanian is spoken by 5% of the population.^[24][25] Romanian is spoken mostly as a secondary language by people from Arab-speaking countries that made their studies in Romania. It is estimated that almost half a million Middle Eastern Arabs studied in Romania during the 1980s.^[26] Russian language is also spoken by a large portion of the Israeli population, due to emigration in the late 1990s.

Economy

Burj Al Arab, the world's tallest hotel located in Dubai.

Main article: Economy of the Middle East

Middle Eastern economies range from being very poor (such as Gaza and Yemen) to extremely wealthy nations (such as Qatar, UAE and Saudi Arabia). Overall, as of 2007^[update], according to the CIA World Factbook, all nations in the Middle East are maintaining a positive rate of growth.

According to the World Bank's World Development Indicators database published on July 1, 2009, the three largest Middle Eastern economies in 2008 were Turkey ($ 794,228,000,000), Saudi Arabia ($ 467,601,000,000) and Iran ($ 385,143,000,000) in terms of Nominal GDP.^[27] In regards to nominal GDP per capita, the highest ranking countries are Qatar ($93,204), the UAE ($55,028), Kuwait ($45,920) and Cyprus ($32,745).^[28] Turkey ($ 1,028,897,000,000), Iran ($ 839,438,000,000) and Saudi Arabia ($ 589,531,000,000) had the largest economies in terms of GDP-PPP.^[18] When it comes to per capita (PPP)-based income, the highest-ranking countries are Qatar ($86,008), Kuwait ($39,915), the UAE ($38,894), Bahrain ($34,662) and Cyprus ($29,853). The lowest-ranking country in the Middle East, in terms of per capita income (PPP), is the autonomous Palestinian Authority of Gaza and the West Bank ($1,100).

The economic structure of Middle Eastern nations are different in the sense that while some nations are heavily dependent on export of only oil and oil-related products (such as Saudi Arabia, the UAE and Kuwait), others have a highly diverse economic base (such as Cyprus, Israel, Turkey and Egypt). Industries of the Middle Eastern region include oil and oil-related products, agriculture, cotton, cattle, dairy, textiles, leather products, surgical instruments, defence equipment (guns, ammunition, tanks, submarines, fighter jets, UAVs, and missiles). Banking is also an important sector of the economies, especially in the case of UAE and Bahrain.

With the exception of Cyprus, Turkey, Egypt, Lebanon and Israel, tourism has been a relatively undeveloped area of the economy, due in part to the socially conservative nature of the region as well as political turmoil in certain regions of the Middle East. In recent years, however, countries such as the UAE, Bahrain, and Jordan have begun attracting greater number of tourists due to improving tourist facilities and the relaxing of tourism-related restrictive policies.

Unemployment is notably high in the Middle East and North Africa region, particularly among young people aged 15–29, a demographic representing 30% of the region’s total population. The total regional unemployment rate in 2005, according to the International Labor Organization, was 13.2%,^[29] and among youth is as high as 25%,^[30] up to 37% in Morocco and 73% in Syria.^[31]

See also

• Fertile Crescent
• Greater Middle East
• History of the Middle East
• List of conflicts in the Middle East
• Middle East Institute
• Middle East Studies Association of North America
• Middle East Youth Initiative
• Maayan Middle East poetry magazine
• Near East
• Central Asia
• Orientalism
• Western Asia
• Timeline of Middle Eastern History
• Waithood

Notes

1. ^ "8 : Names and Terms: Chapter Contents»Names of Places»Parts of the World". The Chicago Manual of Style. 2009. http://www.chicagomanualofstyle.org/ch08/ch08_sec050.html. Retrieved 2009-02-20. 
2. ^ Beaumont (1988), p. 16
3. ^ Koppes, C.R. (1976). "Captain Mahan, General Gordon and the origin of the term "Middle East"". Middle East Studies 12: 95–98. doi:10.1080/00263207608700307. 
4. ^ Melman, Billie. The Cambridge Companion to Travel Writing: 6 The Middle East / Arabia, Cambridge Collections Online. Retrieved January 8, 2006.
5. ^ Palmer, Michael A. Guardians of the Persian Gulf: A History of America's Expanding Role in the Persian Gulf, 1833-1992. New York: The Free Press, 1992. ISBN 0-02-923843-9 p. 12-13.
6. ^ Laciner, Dr. Sedat. "Is There a Place Called ‘the Middle East’?", The Journal of Turkish Weekly]", June 2, 2006. Retrieved January 10, 2007.
7. ^ Adelson (1995), p. 22-23
8. ^ Adelson (1995), p. 24
9. ^ Adelson (1995), p. 26
10. ^ ^{a b} Davison, Roderic H. (1960). "Where is the Middle East?". Foreign Affairs 38: 665–675. 
11. ^ Held, Colbert C. (2000). Middle East Patterns: Places, Peoples, and Politics. Westview Press. pp. 7. 
12. ^ Shohat, Ella. "Redrawing American Cartographies of Asia". City University of New York. http://commposite.uqam.ca/videaz/docs/elshen.html. Retrieved 2007-01-12. 
13. ^ Hanafi, Hassan. "The Middle East, in whose world?". Nordic Society for Middle Eastern Studies. http://www.smi.uib.no/pao/hanafi.html. Retrieved 2007-01-12. 
14. ^ Anderson, Ewan W., William Bayne Fisher (2000). The Middle East: Geography and Geopolitics. Routledge. pp. 12–13. 
15. ^ "'Near East' is Mideast, Washington Explains". The New York Times. 1958-08-14. http://select.nytimes.com/gst/abstract.html?res=F70E10FC3D59127A93C6A81783D85F4C8585F9&scp=1&sq='Near%20East'%20is%20Mideast,%20Washington%20Explains&st=cse. Retrieved 2009-01-25. 
16. ^ Goldstein, Norm. The Associated Press Stylebook and Briefing on Media Law. New York: Basic Books, 2004. ISBN 0465004881 p. 156
17. ^ In Italian, the expression "Vicino Oriente" (Near East) was also widely used to refer to Turkey, and "Estremo Oriente" (Far East or Extreme East) to refer to all of Asia east of Middle East
18. ^ ^{a b c} The World Bank: World Economic Indicators Database. GDP (PPP) 2008. Data for the year 2008. Last revised on July 1, 2009.
19. ^ The World Bank: World Economic Indicators Database. Population 2008. Data for the year 2008. Last revised on July 1, 2009.
20. ^ Goldschmidt (1999), p. 8
21. ^ Louise, Fawcett. International Relations of the Middle East. (Oxford University Press, New York, 2005)
22. ^ "World Factbook - Jordan". https://www.cia.gov/library/publications/the-world-factbook/geos/jo.html#People. 
23. ^ "World Factbook - Kuwait". https://www.cia.gov/library/publications/the-world-factbook/geos/ku.html. 
24. ^ According to the 1993 Statistical Abstract of Israel there were 250,000 Romanian speakers in Israel, at a population of 5,548,523 (census 1995).
25. ^ Reports of about 300,000 Jews that left the country after WW2
26. ^ Evenimentul Zilei
27. ^ The World Bank: World Economic Indicators Database. GDP (Nominal) 2008. Data for the year 2008. Last revised on July 1, 2009.
28. ^ Data refer to the year 2008. World Economic Outlook Database-October 2009, International Monetary Fund. Accessed on October 1, 2009.
29. ^ "Unemployment Rates Are Highest in the Middle East". Progressive Policy Institute. August 30, 2006. http://www.ppionline.org/ppi_ci.cfm?knlgAreaID=108&subsecID=900003&contentID=254026. 
30. ^ Navtej Dhillon, Tarek Yousef (2007). "Inclusion: Meeting the 100 Million Youth Challenge". Shabab Inclusion. http://shababinclusion.org/content/document/detail/623/1. 
31. ^ Hilary Silver (September 200). "Social Exclusion: Comparative Analysis of Europe and Middle East Youth". Middle East Youth Initiative Working Paper. Shabab Inclusion. http://www.shababinclusion.org/content/document/detail/558/1. 

References

• Adelson, Roger (1995). London and the Invention of the Middle East: Money, Power, and War, 1902-1922.. Yale University Press. ISBN 0300060947. 
• Anderson, R., Seibert, R., & Wagner, J. (2006). Politics and Change in the Middle East (8th Ed. ed.). Prentice-Hall. 
• Barzilai, Gad.,Klieman Aharon.,Shidlo Gil (1993). The Gulf Crisis and its Global Aftermath. Routledge. ISBN 0-415-08002. 
• Barzilai, Gad. (1996). Wars, Internal Conflicts and Political Order. State University of New York Press. ISBN 0-7914-2943-1. 
• Beaumont, Peter, Gerald H. Blake, J. Malcolm Wagstaff (1988). The Middle East: A Geographical Study. David Fulton. 
• Goldschmidt Jr., Arthur (1999). A Concise History of the Middle East. Westview Press. 

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