At the second londonfoodfilmfiesta celebrity chef Peter Gordon and Middle Eastern food expert Anissa Helou unraveled the mysteries of Turkish cuisine. Anissa is the author of books on Lebanese cuisine and Moroccan street food. Peter Gordon is the former Head Chef of The Sugar Club and opened his own restaurant, The Providores in 2000, specialising in Pacific Rim fusion food

Eggplant, olives, and yogurt are widely eaten in all Middle Eastern countries. Chickpeas are toasted or ground. Lamb is the staple meat throughout the region. One of the most characteristic elements of the cuisines of the Middle East is the offering of an almost unlimited array of small hot and cold appetizers. These are called mazza (Arabic), mezethakia (Greek), or mezelicuri (Romanian), and their ingredients and preparation have developed over the centuries as a result of the confluence of many cultures.

The Turkish influence is still dominant in the countries of the old Ottoman Empire: Turkey, Greece, Bulgaria, and other parts of the Balkan region. Vine leaves stuffed with rice and meat are popular. They are called dolma in Turkey. Börek, a turnover filled with meat or cheese, is another favourite. Siskebabi (shish kebab), skewered mutton or lamb, is enjoyed in all these countries, as is kofte, a lamb patty. Yogurt dishes and a sweet known as halvah are commonly found. A favourite dessert is baklava, a rich pastry filled with nuts and layered with honey or syrup. (Baklava was brought by Turkish invaders in the 16th century to Hungary, where it became strudel.)

The Arab states of the Middle East and North Africa share many fine dishes. Among these is the hotly seasoned eggplant dip called baba qhanuj. Other dishes common to the Arab countries include hummus bi tahinah, chickpeas with a sesame paste; tabbulah, a salad of onions, chopped tomatoes, radishes, parsley, and mint; and kibbi, a ground mixture of wheat and lamb.