As I disembarked from the plane, the heat of the Middle East greeted me with open arms, but it was not the heat that instantly struck me. It was the smell. The rich aromas of cumin, turmeric, and freshly baked bread were the first signs that I was about to embark on a culinary journey like no other. Over the course of a few weeks, I crisscrossed the region, exploring the best of the street food culture and sampling dishes that spanned the full spectrum of Middle Eastern cuisine.
Day 1-3: Istanbul, Turkey
Our journey began in the bustling city of Istanbul, where Europe meets Asia, and this unique crossroads has given birth to a vibrant street food culture. The air was filled with the tantalizing scent of roasting chestnuts and corn, vendors serving these simple yet delightful treats at every corner. The highlight, however, was the iconic Simit - a sesame-encrusted bread ring, similar to a bagel, but uniquely Turkish. Crunchy on the outside, soft on the inside, it was the perfect snack while exploring the historic city.
Then came the kebabs - a staple of Turkish cuisine. The Doner Kebab, slow-cooked marinated meat sliced from a rotisserie, was an instant favourite. Coupled with the soft pita, crisp salad, and creamy yogurt sauce, it was a melody of flavors and textures that was impossible to resist.
Day 4-7: Beirut, Lebanon
Next, we headed to Beirut, often touted as the Paris of the Middle East. Here, the street food offered an enticing blend of Mediterranean freshness and rich Levantine flavors. Man'oushe was a breakfast staple - a flatbread smothered with za'atar, a mix of dried thyme, oregano, marjoram, sesame seeds, and olive oil. Folded over and eaten like a slice of pizza, this was an addictive start to our Lebanese mornings.
But the real star was the Falafel - deep-fried balls of ground chickpeas, served in a pita pocket with fresh vegetables and tahini sauce. Crisp on the outside, fluffy on the inside, and bursting with flavor, it was the epitome of Lebanese street food.
Day 8-11: Cairo, Egypt
In Cairo, the street food scene is synonymous with one dish - Koshari. A comforting concoction of rice, lentils, pasta, tomato sauce, garlic vinegar, and topped with crispy fried onions, Koshari was Egypt on a plate. It was a hearty and satisfying meal, the kind you crave after a long day of sightseeing.
And then there was the Foul Medames, a slow-cooked stew of fava beans served with olive oil, cumin, and optionally, chopped parsley, garlic, onion, lemon juice, and chili pepper. The beans were wonderfully creamy, the spices fragrant and perfectly balanced. It was simple, humble food that felt like a warm embrace.
Day 12-15: Tehran, Iran
The final stop of our culinary journey was Tehran, where the street food culture leaned towards the hearty and robust. The Iranian Kabob was the most ubiquitous street food here - succulent skewers of chicken, beef, or lamb marinated in saffron and lemon, grilled over charcoal, and served with a generous helping of saffron-infused rice.
Also, the Ash Reshteh, a thick soup made of herbs, legumes, and noodles, topped with kashk (a type of whey), caramelized onions, garlic, and mint oil. This bowl of goodness was a revelation, every mouthful bursting with distinct flavors.
Our journey through Middle-Eastern cuisine was a whirlwind of flavors, textures, and culinary traditions. It offered a unique insight into the culture and life of the people who call this part of the world home. It's been a feast for both the stomach and the soul, reminding us yet again that food is the ultimate bridge between cultures, a language that everyone speaks and understands.
