Foods of Southwest Asia & Africa CHAPTER 53
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16. 17. 18.
Turkey Syria Lebanon Isreal Jordan Egypt Iraq Iran Saudi Arabia Quatar Oman Yemen Black Sea Mediterranean Sea Caspian Sea Red Sea Persian Gulf Arabian Sea
1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12. 13. 14. 15. 16.
Turkey Syria Lebanon Isreal Jordan Egypt Iraq Iran Saudi Arabia Quatar Oman Yemen Red Sea Mediterranean Sea Atlantic Ocean Indian Ocean
Southwest Asia aka Middle East ď‚— The countries of southwest Asia are collectively called The
Middle East. 1. 2. 3. 4. 5. 6. 7. 8. 9. 10. 11. 12.
Turkey Syria Lebanon Isreal Jordan Egypt Iraq Iran Saudi Arabia Quatar Oman Yemen
African Continent = 48 nations ď‚— The Sahara Desert marks the geographic division
between North Africa and the rest of the African continent.
Sahara Desert The countries of the desert include: Egypt Libya Tunisia Algeria Morocco
Southwest Asian Ingredients Wheat
Barley Rice
Sugarcane Olives
Livestock Ingredients
Lamb Chicken Goat
Seafood Ingredients Grouper
Snapper Tuna Sea
Bream Shrimp Prawns Perch
Yogurt (laban) Eaten plain or with cucumbers and raisins
Used as:
Sauce Meat Vegetable dishes Soups Drink (abdug)
Tahini (tuh-HEE-nee) ď‚— A thick paste made of sesame seeds is tahini.
Almonds, walnuts & pistachios play a large role in many Southwest Asian recipes.
Seasonings Saffron (sa-fr채n) a pungent, thread-like center of the crocus flower that turns rice a brilliant color.
Sumac (sh체-mak) a deep red berry that is usually ground.
Mint & Cardamom (kär-də-məm)
Southwest Asian Cuisine ď‚— Yogurt cheese on flatbread is a typical light breakfast
in the Southwest Asian diet. ď‚— Flatbread is a bread most common in Southwest Asian cuisine.
Southwest Asian Cuisine ď‚— The mid day meal is the largest and often starts with
Mezza, or appetizers.
Southwest Asian Cuisine ď‚— Common choices include hummus, pureed garbanzo
beans seasoned with tahini and garlic.
Southwest Asian Cuisine ď‚— You might find Falafel (fuh-LAH-fuhl), served with
Tahini sauce or yogurt dipping sauce. ď‚— Tabbouleh (tuh-BOO-luh) combines chopped parsley, tomatoes, onions, and bulgar with mint lemon juice and olive oil.
Southwest Asian Cuisine Many dishes balance meats with grain & vegetables.
Kebabs ~ small pieces of patties of meat, fish, or
shellfish are skewered and grilled. Kebbeh, the national dish of Lebanon & Syria, consist of ground lamb or beef mixed with onions, layered in a pan and baked.
Southwest Asian Cuisine Coffee (kahwah) symbolizes hospitality throughout
the Arab world. Often made Turkish style, it’s boiled three times, and often served spiced.
Israeli cuisine A number of foods in Israeli cuisine reflect the
Eastern European roots of the country’s immigrants. The polish pierogi reappears as the knish, a turnover filled with potatoes, cheese, kasha, or chicken liver.
North Africa
North African Dishes ď‚— As the Sahara Desert sweeps across most of North
Africa, only a ribbon of land is hospitable to human, plant, and animal life. ď‚— North African foods show the strong influence of Arabian cuisines.
North African Cuisine ď‚— The main grain in North Africa is couscous, which is
cooked by steaming. ď‚— North African cooks generally use hotter spices than are used in nearby Arab cuisine.
North African Cuisine ď‚— Harissa is a garlic-seasoned red pepper paste that is
a common ingredient and condiment in Morocco and Tunisia. ď‚— Tagine is a distinctively shaped, covered pot used to cook well-seasoned stews in Morocco
North African Cuisine ď‚— Meat and fruit combinations, such as lamb with
prunes, are very popular in North Africa. ď‚— Preserved lemons are one of the characteristic flavorings of North African cuisine.
North African Cuisine ď‚— The common macaroni dishes in Libyan cuisine
reflect the fact that Libya was an Italian colony in the early twentieth century.
Sub Saharan Africa
Sub-Saharan Africa The availability of food for the peoples of sub-
Saharan Africa is one of dramatic contrast. In many cities, people have the same easy access to food as you do. In rural areas, people are vulnerable to drought, poor transportation, and political instability. Many Africans rely on whatever food they can raise, as malnourishment is widespread and famine is a constant threat.
Sub - Sahara Africa ď‚— The cuisines of sub-Saharan Africa can be described
as bold in flavor and color. ď‚— The typical main meal in sub-Saharan Africa consists of stew and starch.
Sub - Sahara Africa ď‚— Rice is one of the most common accompaniments to
stews in sub-Saharan Africa. ď‚— Injera is a thick, spongy sourdough flatbread used as an edible tool to scoop up food.
Sub - Sahara Africa ď‚— The cuisine of the sub-Saharan nation of South
Africa reflects the traditions of Dutch, German, and French settlers who blended to create the Afrianer ethnic group.