Despite turmoil that has torn the region for generations, traditional foods have endured, maintaining a strong identity and preserving a rich culinary history. Stateside, the status is changing, however. Three restaurant groups that feature food of the Middle East are expanding, while a growing number of small operators are offering dishes inspired by that region. The draw is that this is something different. But chefs wouldn't stretch themselves if there wasn't demand.
People travel more and want different tastes.
Plus the ingredients are available. Components of Middle Eastern cooking also reflect emerging trends and popular ways of eating. The meshaweh, Middle Eastern open-pit barbecue, matches America's thrill of the grill. Turkish pide is the equivalent of pizza, and there's also mezze, the Near East's version of antipasto or tapas, the epitome of grazing and sharing. At the University of Maryland in College Park, a week featuring Middle Eastern cuisine is scheduled for the spring semester as part of dining services' international series.