Stephen Shane M. Mallari H-331b ASIAN CUISINE
Middle East Cuisine
History/Topography:
Originally known as the Fertile Crescent (the land between the Tigris and Euphrates rivers), the Middle East was where wheat was first cultivated, followed by barley, pistachios, figs, pomegranates, dates and other regional staples.
Fermentation was also discovered here to leaven bread and make beer. As a crossroads between Europe, Asia and Africa, this area has long been a hub of food and recipe exchange.
During the Persian Empire (ca. 550–330 BCE), the foundation was laid for modern Middle-Eastern food when rice, poultry and various fruits were incorporated into the local diets. Figs, dates and nuts were brought by Arabian warriors to conquered lands, and spices were brought back from the Orient.
The amount of land that encompasses the term "Middle East" is broad and there are many regions.
The Middle East consists of: Algeria, Bahrain, Egypt, Iraq, Iran, Israel, Jordan, Kuwait, Lebanon, Libya, Mauritania, Morocco, Oman, Palestine, Qatar, Saudi Arabia, Syria, Tunisia, Turkey, United Arab Emirates, and Yemen.
Ingredients Commonly Used:
• Olives and olive oil,
• Honey,
• Sesame seeds,
• Dates,
• Sumac,
• Chickpeas,
• Mint
• Parsley
• Turmeric
Cooking Method:
Baking
Frying
Deep-Frying
Grilling & Broiling
Famous Food/Recipe:
1. Hummus
Hummis is a mashed chickpea dip made with tahini, olive oil, garlic and lemon juice. It is an enticing appetizer, served with pita bread.
2. Tahini
Tahini is the foundation of many good Middle Eastern recipes. The paste can also be used as a spread on bread and crackers.
3. Falafel
Perhaps the most widely recognized Middle Eastern food is falafel. The fried balls made of chickpeas, onions and spices make for a tasy appetizer or light vegetarian meal. Falafel makes a great sandwich...
