Middle Eastern cuisine covers such a vast range of territories that it can be difficult to define. The term "Middle East" has only been in use since the 20th century, and has, at times, included ...

The sauce might be red, or green. It might have mint, or jalapeño, or fenugreek, or parsley. It might be called zhug, or zhough, or s'hug, or sahawiq, or daqqus. But it's all the same thing: a spicy ...