. Establishment
A Middle Eastern restaurant is typically established to showcase the rich culinary traditions of countries such as Lebanon, Syria, Jordan, Saudi Arabia, Iraq, Iran, Egypt, Palestine, Turkey, and the Gulf region.
Many Middle Eastern restaurants began emerging internationally from the 1970s to 1990s, as migration increased and global food culture expanded.
These restaurants are usually founded by families or chefs seeking to introduce authentic flavors to new communities.
. Origin
The origin of Middle Eastern cuisine is rooted in ancient civilizations such as the Mesopotamians, Persians, Ottomans, and Levantine cultures.
Middle Eastern food is known for:
• Spices (cumin, cardamom, turmeric, cinnamon)
• Charcoal-grilled meats (shawarma, kebab, kofta)
• Traditional breads (pita, khubz, lavash)
• Dishes made from grains and legumes (hummus, falafel, tabbouleh)
• Slow-cooked rice dishes (kabsa, mandi, biryani)
• Pastries and desserts (baklava, kunafa)
The restaurant’s menu is often inspired by recipes passed down through generations.
. Location and Ambience
A typical Middle Eastern restaurant can be found in urban centers, multicultural districts, tourism hubs, and commercial food streets around the world.
Key features of location and setting include:
• Decor inspired by Arabian, Levantine, or Persian designs
• Warm colors, lantern lighting, and traditional carpets or patterns
• Seating arrangements that may include traditional floor seating in some places
• Middle Eastern music to create a cultural atmosphere
Some restaurants also include outdoor terrace seating, reflecting the region’s culture of open-air dining.
.Purpose and Experience
These restaurants aim to offer:
• Authentic dishes prepared using traditional cooking techniques
• A welcoming, family-style dining experience
• Cultural representation through design, music, and hospitality.