Middle Easterners use a lot of spice in our cooking, now if you're thinking "spicy" as it hot then that's not always the case. I know a lot of people who could not tolerate any heat in their food because they did not grow up with it. Depending on the region of the middle east the spice blends vary, parts of north Africa like Tunisia and Morocco chillies are used in Harissa (a spiced pureed red chilli pepper paste) and upon my visit to Yemen I found that they are addicted to eating a Tabasco type sauces called "Bisbas" and a relish or salsa of fresh chillis, onions, tomatoes and I believe a bit of cumin made fresh at every meal is a staple!
Growing up a few years in Iraq I don't remember much spice in Iraqi cuisine and even our famous "Iraqi Biryani" is nothing like the Indian Biryanis, it is warm and flavourful but there is no heat what so ever.
I had these tiny meatballs from the previous night (they were fillings for my wonton).
I fried up the meatballs in some oil (or you can use ground beef, cured or raw sausage meat, go crazy!)
Adding some Arabic 7 spice powder. Add some chopped tomatoes (canned is fine) and let it cook until it's a bit roasted in the bottom (the water evaporates)
Season with salt and towards the end crack some eggs in (depending on how many people are eating)
Cover briefly and let it cook but not too much or the centres will get hard, if you like them runny like I do then keep an eye on it and as soon as the whites solidify then take it off the heat and enjoy with a sprinkling of black pepper!