Middle Eastern foods spread globally through ancient trade, modern labor migration, and globalization. As people moved, they brought recipes that adapted to new ingredients and tastes, creating fusion cuisines worldwide.
Migration Path: Spread via the Ottoman Empire and 20th-century Middle Eastern diaspora to Europe and North America.
Globalization Impact: In the U.S., falafel became part of vegetarian and vegan menus, where the idea was adopted but adapted to local preferences.
Fusion Example: “Falafel wraps” and “falafel burgers” in American fast-casual restaurants blend Middle Eastern and Western food cultures.
Migration Path: Popularized in Europe and the U.S. after waves of Lebanese, Palestinian, and Syrian immigration during the 1970s-1990s.
Globalization Impact: Became mass-produced by global brands and infused with international flavors such as roasted red pepper and avocado.
Fusion Example: Avocado hummus and chocolate hummus combine global ingredients while retaining Middle Eastern identity.
Migration Path: Traveled through Gulf migration patterns in the 20th century, as South Asian workers in Saudi Arabia adopted and localized it.
Globalization Impact: Indian and Pakistani variants, such as “biryani-style kabsa,” mix Arabian spices with South Asian cooking techniques.
Fusion Example: Modern “Gulf biryani” dishes served in Dubai and Doha combine basmati rice with kabsa spices and fried onions.