A seasonal Hungarian spritzer has a language all its own.

This crunchy, sweet, and tart noodle sorbet is one of the world's oldest frozen desserts.

We have the Ottoman sultans to thank for this creamy Turkish dessert made of chicken breast.

A rare orchid ingredient makes this ice cream stretchy and chewy.

The first thing eaten off the Ark.

This hand-pulled cotton candy treat from Iran looks like threads of unspun silk.

Saffron, rose water, and pistachios combine in a fragrant, sweet-savory treat.

Thank garbanzo beans for the melt-in-your-mouth texture of these Persian cookies.

This pollen-based candy comes from the marshes of southern Iraq.

Near the exit of an old souk, a small shop has been making gourd-based goodies for generations.

This savory “head and hooves” soup makes a hearty breakfast in Iran.

Typically reserved for special occasions, the massive meal can be bought for a hefty sum at restaurants in Qatar.

In Northeast Turkey, one special bird makes a cultural and culinary centerpiece.

In Turkey, drinkers head off hangovers with creamy tripe soup.

A sweet-and-sour fruit soup from Iran makes for a comforting one-pot meal.

It's what you order when you're a Christian pilgrim at the Sea of Galilee.

This traditional Lebanese breakfast is served with sheep tail fat.

This raw meat meze from Lebanon is as fresh as it gets.

The rare, cave-aged Turkish cheese is one of the last vestiges of a dying cheese-making tradition.

The spicy, sour mango sauce is beloved from India to Israel.

Somewhere between butter and cream cheese, kaymak adds a fatty, creamy richness to everything.

Iran’s annual celebration of its signature flower makes this desert region fragrant.

A flour made from orchid roots makes for a popular Turkish drink.

Locals joke that you should be able to “float a horseshoe” on the thick brew.