CULTURAL FOODS IN THE MIDDLE

EAST,GREECE AND THE MEDITERANIAN REGION

MIDDLE EAST COUNTRIESThe middle east country is a loosely defined geographic region. Most of

the Middle East countries are part of the Asia, with the exception of

Egypt, which is part of Africa, and the northwestern part of Turkey,

which is part of European landmass.

Middle East also known as the Islamic Realm, because of the prevalence of Islam with majority of the people observing the Muslim religion. These nations are: Bahrain, Egypt, Iran, Iraq, Israel, Kuwait, Lebanon, Oman, Qatar, Saudi Arabia, Syria, Turkey, United Arab Emirates, and Yemen.

In general, Middle East cuisine is rich in spices, such as all spice,

cinnamon, cardamom, coriander, dill, fennel, nutmeg, and pepper. Fresh garlic, onions, ginger, and

turmeric are other popular flavoring ingredients.

SOME OF THE MIDDLE EAST SPICES

AFGHANISTAN*A landlocked country.*Its climate is arid and semi arid with cold winters and hot summers.*The country remains extremely poor, and highly dependent on foreign aid, farming, and trade with neighboring countries.

Afghanistan cuisineis largely based upon the nation's chief crops: cereals like wheat, maize,barley and rice. Accompanying these staples are dairy products (yogurt and whey), various nuts, and native vegetables, as well as fresh and dried fruits; Afghanistan is well known for its grapes. Afghanistan's culinary specialties reflect its ethnic and geographic diversity. Though it has similarities with neighboring countries, Afghan cuisine is undeniably unique, and has been considered to be one of the most flavorsome of cuisines.

ARMENIA*Got its independence in 1991. Smallest area of the former USSR.*Favorite foods and recipes include: caviar, lamb dishes, casserole dishes with vegetable ( commonly used spinach, eggplant, squash, green beans, tomatoes, onions, and peppers.

POTATO DUMPLINGS CALLED TOPIK (TOPIG)

• POPULAR SOUP WITH YOGURT

(MATZOUN)

PASTIRMA

AZERBAIJANSituated on the Western coast of the Caspian sea. Occupies one of Asian continent’s strategic crossroads between East and West. Given the geographic reality, many kingdoms and empires, and such famous warriors as the Roman General Pompey, Alexander the great, Tamerlane and Genghis Khan, have fought to assert control over the kingdom.

The art of cookery in Azerbaijan

Azerbaijan cuisine is original, poignant and reflects the richness of the country by itself. It constitute the abundance of meat (lamb, mutton, and beef), fish and vegetable dishes seasoned by sweet scented greens and spices

POPULAR DISHES

Parcha BozbashDOVGA

BAHRAINIs an archipelago of 36 small islands located halfway between the Arabian Gulf and East coast of Saudi Arabia. Climate similar to Saudi Arabia, but cooler because of the bodies of water around the islands.

Bahrain Typical Meals

BREAKFAST*Usually eggs and cheese, bread and jam, and a hot

of beverage.LUNCH

*Main dish is often lamb with rice, vegetable, and fruits.

SUPPER*Differs among families and the trend now is to buy

from outside vendors or fastfood/restaurants.

GEORGIALocated in the southwestern Asia, bordering the black sea, between the Turkey and Russia , the region of present day Georgia contained the ancient kingdoms of Colchis and Kartli-Iberia.*Georgia’s main economic activities include the cultivation of agricultural products such as citrus fruit, tea, hazelnuts, and grapes. Industrial sector producing alcohol and non alcoholic beverages, and chemicals.

Georgians eat three times a day with evening meal as the largest;

staple food are breads and cheeses with seasonal fruit s and

vegetable all year round. The cuisine is characterized by

Mediterranean-style dishes.

IRANIt current called Persia. Ancient Persia was a vast kingdom encompassing many countries as far as India. Hence, the word Persian is still used when referring to the traditional cooking, foods, drinks and spices.

Its agricultural products include wheat ,rice, other grains, sugar beets, fruits, nuts,

cotton; diary products, wool; caviar and saffron.

Iran has a large land area with a big portion of desert in its central region and fertile

lands in north, west and southern region. Because it is another oil rich country

deriving 80% of its national income from exported oil, food supplies that available

locally can be purchased from other countries.

RELIGION* 99% of almost Iranians are Muslims. Of which 89%belon to the Shiite branch of Islam and the

rest is Sunni Muslims.FOODWAYS

* Iranian food choices are in accordance to the Islam dietary laws. The traditional religious dishes

are prepared and consumed with strict adherence of Muslim rules. However, there are interesting traditions about their eating. Meals

are served on a sofre

IRAQIraq is in Southeast Asia in the map and occupies the valleys of the Tigris and Euphrates Rivers. However, its food culture is similar to Iran and other Muslim nations.

Northern Iraq is mostly mountainous and the center are valley and plains that gradually fades into

desert. The soil between the two rivers is fertile and support many produce and crops like wheat and

vegetables. Dates are grown in the southern region of Iraq and exported to other countries. Dates are sometimes called “the candy that grows on trees”. Aside from grains and pulses, chicken and eggs are staples of Iraq diet, accounting for more than the

animal protein consumed by the population. Melons, tomatoes, onions, cucumbers, and beans

are also mainstays of the Iraqi diet.

RELIGIONAbout 98% are Muslims (60% Shiite and 38% Sunni). The

biggest ethnic group or about 75% are Arabs; next to Kurds (15%). The rest are Armenians, Turks, Turkmanis,

Sharkas, etc.FOODWAYS

They serve sweet pastries instead of fruits, and .the occasional use of lard instead of olive oil. An interesting

historical note records that Iraq started the milling of wheat and baking of bread in fire-blacked stones way

back 9000 years ago. Shirini is Kurdish pumpkin pudding.

ISRAELA very small country, occupying a narrow strip of land, 265 miles long at the Eastern end of the Mediterranean Sea. Climate is cool and mild like Southern California, but can get very hot and dry during summer and cold during winter.An ancient land of the bible.

RELIGIONThe major religion is Jewish (82%), them Sunni Muslim

(14%). Holy city and home to Jews, Christians, and Muslims.

FOODWAYSIsrael cooking is a blend of European and Middle Eastern influences but still uniquely Jewish mainly due to religion.

The dietary laws that require all food to be “ kosher” in the kind of meat, how the animal is slaughtered, and

when to eat meat with what foods and other strict rules must be observed. All foods grown in Israel land areas are

abundant and inexpensive . Fresh fruits and vegetables are of high quality and can be compared to other nations. They also eat less meat in general, although Turkey and

chicken are inexpensive and allowed by the Jewish dietary laws.

Ingredients that are popular among Middle Easterns are olive oils, turmeric, chickpeas, and an

indigenous legume called Egyptian field beans. Chickpeas are

prepared in a variety of dishes like falafie.

FALAFELA mixture of chickpeas, flour, and oriental spices. Such as coriander, cumin, pine, poppy seeds, and sesame.

Their favorite rolled cake ( Ugat Pereg) has plenty of poppy seeds served to visitors.

TYPICAL MEALS*Breakfast is always hearty, especially in farms before a hard day’s work in the field. They often eat orange juice and other fresh fruits, pickled tuna and olives, rolls and tea with lemon.

Or grapefruit, scrambled egg with tomatoes, toast/bread, butter or margarine and marmalade, coffee and milk.

*Lunch: fruit soup, baked fish, carrots and Israeli salad, a beverage or vegetable soup. Ground meat (no pork) with

sesame sauce, a beverage.*Snacks : Falafel in pita bread pocket and fruit juice

*Supper: Example for a Friday night dinner: bean soup, turkey dish, fruit salad and poppy seed cake. A one-pot dish is

sometimes is prepared e.g., Tzimmes Leishig, a carrot-meat stew with some light brown sugar thickened with flour.

FESTIVE FOODS*PESACH FESTIVAL- Traditional bread is Matzo, a flat unleavened cracker-like bread.*Feast of Week ( Shavuol)-Cheese pancakes and cone-shaped cakes that symbolize Mount Sinai are traditionally eaten.*Sabbath Day- most popular preparation on Sabbath day is Dfina (stew). It is prepared differently from other stews, because stewing is done overnight in the oven. The mixture of meat (usually flank steak short ribs or briskets) and white beans, with seasoning and potatoes is sauteed first on top of the stove; then transferred to a casserole dish and baked for about 8 hours at the lowest setting until lunch is served after the morning synagogue service.

JORDANJordan is a small, almost landlocked country in the Middle East, with Aqaba as its only seaport. Its neighbors are Israel , Syria, Iraq and Saudi Arabia. The economy is largely agricultural with plenty of fruits and vegetables are grown in the fertile mountainous areas to the west . Other crops are wheat, barley and lentils. Majority of the population (93%) are Muslims. Food ways strictly follow their religious dietary laws. The authentic Jordan cuisine can range from grilling- shish kebabs (beef) and shish taouks (chicken) to stuffing of vegetables( grape leaves eggplants, etc.) meat and poultry. Lamb and chicken dishes are popular, often accompanied by yogurt, bulgur, eggplant, tomatoes, rice or bread. Rice and mint is the common seasoning.

Typical MealsBreakfast- is light with lots of coffeeLunch- is the main meal of the day,

combining beans, cereals, meats ( no pork), vegetable and many kinds of

spices.Supper- is lighter and maybe a lamb

stew, which is the national dish, couscous, salad, and a desert.

Most meals begin with mezze, an assortment of appetizers that could be a meal in themselves. Every mezze includes flat Arabic bread.

• A NATIONAL DISH CALLED MANSAF, LAMB STEWED WITH YOGURT,USUALLY SERVED WITH RASHOOF SOUP

Most popular dessert is kunafa

or konafa.

Baklawa (baklava) most favorite dessert

During Ramadan a special dessert called Ataif is prepared. A mall pancakes are stuffed with nuts or

cheese

Coffee a symbol of Arabic hospitality, is seen throughout Jordan. Often flavored with cardamom, coffee is strong and tasty

Jordan also served alcoholic beverages in most restaurant. Jordanian wines are good. The local liqueur is araq.

KUWAITLocated in the northwestern end of the Persian gulf. Its neighbors are Iraq and Saudi Arabia. The terrain slopes gradually from west to east, with a few hills and the rest are primarily desert, The climate could be extremes of hot summer days and cold winter nights. Its fertile lands are supported by irrigation with limited farm products. Shrimps are the main catch in the Persian Gulf.

Kuwait has about 20% of the world’s oil reserves. Many Kuwaitis are relatively wealthy and enjoy imported foods. Population consists of Muslims (98%) who adhere to there religious rites and laws. Food choices are determined by the Islam laws. Food choices are determined by the Islam laws. The staple food are rice and fish. The culinary practices in Kuwait are largely influenced by India and Iran. No pork and alcohol drinks are allowed. Eating with the right hand is customary.

LEBANONLebanon is a tiny country with lots of fertile land nestled along the Eastern shores of the Mediterranean sea. It has food exchanges with the neighbors, Syria and Israel. Some of their excellent cooks have emigrated, bringing with them the world-famous Lebanese cuisine. With70% of the population Muslims, the food ways observe the Islam dietary laws closely.

Kibbeh- a very popular hamburger type of recipe in Lebanon and Syria, made with ground lamb and bulgur

Tabbouleh- a bulgur salad with tomatoes and fresh green herbs like mint green onions, and parsley. The dressing is olive oil-lemon juice base.

DESSERTSMA’ MAOUNIA DESSERT Made with semolina and contains a lot of sugar, butter, raisins, and almonds

OMANAlthough Oman’s economy is based on oil. Most of its people are involved with or farming and fishing. The latter is done in the Gulf of Oman and Arabian Sea. Extra fresh catch id dried. Rice is the staple food but part of the supply has to be imported. The limited arable land is irrigated to be able to grow date, mangoes, melons and bananas, and some vegetables. Most people live in the rural areas and engage in the livestock-raising also that include sheep, goats and chicken.

QATARQatar is situated halfway along the coast of the Arabian Gulf. It is near Saudi Arabia and the United Arab Emigrates. It is a tiny nation with numerous islands and reels. The landscape is flat, rocky surfaces and the climate is hot during then long summer season and has a short cold winter season. Its population is 95% Muslims. Rice and fish are the staple food. All types of ethnic food are available in fast foods and restaurants. The pre-washed right hand is use for eating. Eating, drinking and smoking in public during Ramadan is prohibited.

SAUDI ARABIAAn oil rich country that occupy most of the Arabian, Peninsula. Saudi Arabia is a major exports of fruits and vegetable to its neighbor. Among its productive crops are watermelon, grapes, citrus fruits, onions, squash and tomatoes.The people in Saudi Arabia is mostly Muslims. Mecca is the Muslim’s sacred city . Thousands of Muslims from different part of the world come to Mecca yearly.

Pilgrims wearing Ihram

FAVORITE RECIPES

Basmati RiceAl-kabsa

SALIQBUKHARI

HAMOUR(GROUPER) KHARUF MAHSHI

ARABIAN COFFEE

SYRIABordered on the North by Turkey, on the south by Jordan, on the East by Iraq, and on the west by Lebanon and Mediterranean Sea. It has fertile land and can produce its own foods adequately.RELIGIONAbout 90% are Muslims and 20% of Christians. Unsweetened Coffee is usually served.

FOODWAYSKibbeh bil sanieh- Syria known for this kind of menu. Its main ingredients is Bulgur wheat.

BABA GANNONKEBAB

TURKEYTurkey is the northeastern of Mediterranean sea. Turkey has a unique location, because it lies two continents: Europe and Asia . European Turkey is separated from Asian Turkey by the sea of Mara Mara and Dardanelles Street.RELIGIONThe Turkish people are 99% Muslims. Thus pork is forbidden.

FOODWAYS

Typical meals in Turkey

BEVERAGE RAKI(LION’S MILK) SIRA (NON ALCOHOLIC

DRINK)

IMAM BAYILDI

UNITED ARAB EMIRATES (UAE)

Located on the Eastern side of Arabian Peninsula, bounded by Oman to the East, Saudi Arabia to the south and west, and the Persian Gulf to the north. They are rich in oil, but the land is primarily desert and does not support much agriculture. Production of fruit and vegetables is limited. Some poultry raising provide eggs and chicken meat, but most other foods have to be imported. The major religion is Muslim (96%)

POPULAR RECIPES

FALAFEL

HUMMUS

YEMENLocated to the southern end of the Arabian Peninsula, bordered by Saudi Arabia, Oman, the Red sea, and the Arabian sea.It is a poor nation, unlike its rich neighbors with oil reserve and is one of the countries in the world with the lowest per capital income. The economy is primarily agricultural and the chief crops are sorghum, millet , corn, barley, wheat, potatoes, and garden vegetables. Fishing is the main source of protein. Meat is eaten 1 to 2 times a week only and the recipes are hot and spicy. 98% of the population are Muslims. Sourba bilsen is their national dish

The MEDITERRANEAN REGION

It refers to the 12 countries: Algeria, Cyprus, Egypt, Israel, Jordan, Lebanon, Malta, Morocco, Libya, Syria, Turkey and Tunisia.

GREECELocated between Western Europe and the Middle East. It is the tip of the southern Europe and is said to be the land of sun and sea. The major religion is Greek Orthodox. Wearing Christian cross is common. Strong family ties is developed in church with non family peers and neighbors. Greeks are very hospitable and enjoy entertaining guests by offering something to eat and drink.

• Their traditional treats consists glyko

• FESTIVE FOODS

•MAYERITSA( TRADITIONAL EASTER SOUP)

TYPICAL EASTER DINNER ROAST LAMB WITH FISH ROE SPREAD (TARAMOSALATA)

Easter twist pastries, Baklava

KOURABIETHES, festive food during Christmas

CYPRUSAnn island nation located below Greece that obtained its independence as a republic in 1975. With fertile plains between mountain ranges, farmers successfully grow a variety of grains, potatoes, fruits and vegetable, nut trees and olive trees. Grazing of livestock for sheep, goat and cattle provide meat, milk and milk products. Eighty percent of the population is Greek Cypriots.

• Festive foods• Vasilopitta cake

• KOLOKOPITTA,SPANAKOPITTA,AND TAHINOPITTA

• MAIN MEAL FOR EASTER• AVGOLEMONO SOUP

• FLAOUNES OR SAVORY EASTER CAKE