Made from dried, steamed durum wheat flour, couscous is widely preferred and eaten in North Africa, mainly in Morocco and Algeria, where it is traditionally served on Friday lunch. Made from a mixture of meat, vegetables and steamed wheat semolina, Couscous recipes are very numerous.

Mediterranean seafood platter is a dish combined various seafood prepared in different cooking styles like pawns and fish in sauce and wine, fresh mussels with lemon juice and garlic, feshly cooked scampi or just roasted shimps on skewers with an easyt tasty fish soup.

Oven roasted vegetables is one representative of  Mediterranean cuisine packed with Italian flavors. It is an easy, delicious side dish everyone will love of Mediterranean food. This dish uses a variety of summer vegetables which you will find at your local grocery store or farmer’s market.

Mediterranean chicken is a poppular dish Europe's Mediterranean cuisine. The dish is prepared with chicken breasts or thighs flavored with garlic and fresh herbs. There are also recipes with olives, onions, roasted red peppers and other vegetables combined lemon juice and more ingredients.

Calamari is the Italian word for squid, a cousin to octopus. Fried calamari is very  popular dish of Mediterranean and Southern European cuisine. The squid is coated in batter and quickly deep fried to golden perfection, then served hot with a splash of citrus and any number of dips.

Plov, or Pilaf, is a traditional food in Azerbaijan as well as other places in Asia and Eastern Europe. Azerbaijani pilaf uses saffron-flavoured rice cooked with aromatic herbs, fried meat and vegetables.

Lyulya kebab or lule kebab is a type of kebab cooked on skewers. It is made from minced meat. It is a specialty of Armenian,Azerbaijani,[3][4] and other cuisines of countries in South Caucasus, the Middle East, and Central Asia.

Khachapuri is a traditional Georgian dish of cheese-filled bread. The bread is leavened and allowed to rise and is shaped in various ways, usually with cheese in the middle and a crust which is ripped off and used to dip in the cheese. The filling contains cheese, eggs and other ingredients

Chakapuli is a popular Georgian stew consisting of either beef or lamb meat, unripe sour plums, spring onions, green peppers, white wine, and herbs and seasonings such as tarragon, coriander, garlic, and salt. It is especially popular during spring.

Pkhali or Fkhali (Georgian: ფხალი) is a popular dish that can be made with many different types of leaves, including spinach, nettles, cabbage and beetroot. It can also be made with different vegetables, nuts and spices. Pkhali is the lighter, vegetarian side of Georgian food. 

Chakhokhbili is a well know Georgian dish of stewed chicken and fresh herbs. It is originally made with pheasant, but most people use chicken. The key to getting amazing tasting chakhokhbili is using homegrown tomatoes.

Khorovats is a barbequed Armenian meat kebab. The meat may be marinated before grilling, but it does not have to be. It can be made with lamb, pork, beef, chicken, or even veal. Although any quality meat is suitable for khorovats, most often it is prepared with pork chops and pork ribs. 

Harissa is one of the traditional Armenian dishes which has been passed on since ancient times. It is a kind of porridge, which is made of boned and stewed chicken and cracked or coarsely ground wheat. Traditionally it was made with lamb, but nowadays the majority makes it with chicken

Dolma is one of the most popular dish in Armenian culture. Dolma is prepared from minced lamb or beef mixed with rice, fresh herbs and spices, wrapped in grape or cabbage leaves. Armenians use seasonings such as coriander, dill, mint, pepper and cinnamon.  

Ghapama is an Armenian stuffed pumpkin dish, often prepared during the Christmas season. It is prepared by removing the guts of the pumpkin and stuffing it with boiled rice and dried fruits such as chopped almonds, apple, cornel, apricot, plums, dates, prunes and raisins.

Mutafayyah or Matfaiya is fish dish in Yemen in thick red saucean, the aromatic Hammour or Salmon fillet is braised in spicy thick tomato paste. This is another very popular Adeni (Yemeni) dish. 

Mansaf is a traditional Arab dish made of lamb cooked in a sauce of fermented dried yogurt and served with rice or bulgur. It is a popular dish eaten throughout the Levant. It is considered the national dish of Jordan, and can also be found in Israel, Kuwait, Iraq, Saudi Arabia and Syria.

Kibbeh is a family of dishes based on spiced ground meat, onions, and grain, popular in Middle Eastern cuisine. In Levantine cuisine, kibbeh is usually made by pounding bulgur wheat together with meat into a fine paste and forming it into balls with toasted pine nuts and spices.

Makhlama Lahm is an Iraqi egg dish made with spicy lamb and tomatoes. Featuring soft-baked eggs, a variety of rich seasonings and served with bread, the recipe is based on one found in Kitab al-Tabikh, a tenth-century Mesopotamian cookbook.

Shawarma is a Levantine Arab dish consisting of meat cut into thin slices, stacked in a cone-like shape, and roasted on a slowly-turning vertical rotisserie or spit. Originally made of lamb or mutton, today's shawarma may also be chicken, turkey, beef, or veal.