International Cooking: A Culinary Journey, 2E

1. International Cooking: A Culinary Journey, 2E Chapter 9 Lebanon, Jordan, Iraq, Saudi Arabia, Syria, Iran, Greece, and Turkey

2. Cuisine In 1400’s, Middle East was on the “spice route” • introduction of a variety of foods from other areas • opportunity to obtain many of these foods

3. Even though Greece lies in Europe, the east greatly influenced their foods and methods of preparation. Many consider the cuisine of Greece as part of the Middle East. • lots of lamb • peas • beans

4. Topography • arid • huge areas of sand • rocky mountains • sparsely vegetated hills • high plateaus

5. Water was and is the key to existence throughout the Middle East.

6. Cooking Methods • braising • grilling Both of these remain from when the nomads roamed the deserts and cooked over an open fire.

7. Regions Often-changing borders of countries within the Fertile Crescent led to great similarity of dishes. On the other hand, distinct and subtle differences exist between the various countries and regions.

8. Cuisine • grains and legumes - basis of Middle Eastern diet • lentils, chickpeas, and other legumes • lamb • abundant spices and herbs • yogurt • goat and sheep cheeses

9. mazza - appetizers • kibbe - ground lamb and grain patty, served either raw or cooked • dolma - filling enclosed in an edible wrapper • spanakopita - spinach and feta mixture layered with phyllo dough • hummus - spread combining chickpeas, garlic, lemon juice, and tahini (sesame seed paste)

10. Stuffed vegetables • Eggplant • Peppers • Grape leaves • All sorts of salads • Vegetables • Grain • Combination of grain, legumes, and/or vegetables • Bread with most meals • Cloyingly sweet desserts