Broad Differences between Turkish , Persian, Tunisian, Lebanese, Moroccan etc Cuisines?
I know this is a huge question, but i don't want to trouble you for a Masters' Thesis! I just find myself feeling a bit confused. I'm aware that there is an awful lot of cross-fertilization in that huge area, but I'd like to know what sets each cuisine apart (some are more spicy, some are not spicy much, some use particular ingredients or techniques more than others,and they usually have 'signature dishes.') Do you know a book or link that is an overview of these cuisines, to help me keep them more defined in my mind? I'm not wanting to be lazy; I'm perfectly willing to do the work.Thanks much for your time.