Abstract
Meat products in the Islamic Middle East use beef, buffalo, mutton, lamb, goat, camel, poultry, and horse meats. Seasoned meat is grilled as kebabs. Sausages and fresh and cooked (Nakanek) or uncooked (smoked or heavily smoked, fermented, and seasoned) salamis and pastrami are common products. A sweet dish uses the lungs, spleen, large intestine, esophagus, and rice fried (Membar) in oil (Egypt, Syria, and Turkey). Minced meat Masmat includes lower legs (Kawareh), head meat, stomach, eyes (Gawaher), and tail (Akkawi). There are traditional specialties such as blanched buffalo or cattle feet (Egypt and Syria) and Kobeba using beef and wheat (Lebanon and Syria) and Hawawshy bread use minced meat and wheat dough (Egypt). Christian communities consume traditional pork products.
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