What ties the grilled beef Kefta kebab of Syria, with the flaky triangular Sambusaak meat pies of Saudi Arabia? The answer is spices; the vital element that unites the gastronomy of over 20 countries under the “Middle Eastern” umbrella. Whether you've sampled the delights of the Ottoman Empire in a Turkish restaurant, or the tangy tomato-laden recipes of Cypriot fayre, you'll be familiar with the pungent aromas and flavors of just a few of the Middle East's vivacious cultures. Revived and refined the world over, Cypriot gastronomy blends the organic flavors of Greek Haloumi cheese, yogurt and green peppers, with the wheat-based meat kebabs and parcels popular in Turkey. Eggplant casserole modernly known as Moussaka is a classic example of bi-cultural fusion. Cypriots tend to favor the Greek layering of peppers, onions and tomatoes, fusing it with the Turkish love of minced beef. Turkish Adana kebabs are a popular feature on the menus of Middle Eastern restaurants in the U.S. Traditionally, the minced lamb is shaped on a skewer prior to being slow cooked over a mangal. It is then dressed with roasted bell peppers, lamb tail fats, shallots and mint leaves, upon a cut of leavened bread and served as a main course or mezze to be shared by guests. Porsiyon kebabs are rather similar, yet can often be found served with a blend of charred tomatoes and smooth yogurt for savory contrast. Israeli foods such as falafel and pita bread form the base notes of many a traditional recipe, including filfel chuma (falafel blended with minced lamb and a hot chili sauce). Amba, a fruity kind of mango chutney from India is a popular sweetening condiment, served with falafel the world over. Discover a whole new world of spice and sweetness, with our guide to the best Middle Eastern restaurants right here!