Eggplant, olives, and yogurt are widely eaten in Turkey and 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.