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Middle Eastern Cuisine PDF

Middle Eastern cuisine is influenced by traditions from Arabic, Persian, and Ottoman cultures. Key components include grains like wheat and rice used in breads and pilafs, balancing sweet and sour flavors, and simmering or fire roasting meats. Religious influences like Judaism, Christianity, and Islam impact dietary restrictions and fasting practices. Common dishes showcase ingredients like hummus, tabbouleh, kebabs, and sweets like baklava.

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ROLLIN MARTIN FRANCISCO
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222 views37 pages

Middle Eastern Cuisine PDF

Middle Eastern cuisine is influenced by traditions from Arabic, Persian, and Ottoman cultures. Key components include grains like wheat and rice used in breads and pilafs, balancing sweet and sour flavors, and simmering or fire roasting meats. Religious influences like Judaism, Christianity, and Islam impact dietary restrictions and fasting practices. Common dishes showcase ingredients like hummus, tabbouleh, kebabs, and sweets like baklava.

Uploaded by

ROLLIN MARTIN FRANCISCO
Copyright
© © All Rights Reserved
We take content rights seriously. If you suspect this is your content, claim it here.
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MIDDLE EASTERN CUISINE

MIDDLE EAST CUISINE

Dependent on Traditions (Arabic)


Methods from early culture
Persian (now Iran), Ottoman (now Turkey)
A region of Turmoil: Politics and Religion
RELIGION

JUDAISM
ISLAM
CATHOLICISM
Historical Culinary Influences:
Persian and Roman Empires
Romans: Expertise in Agriculture, Irrigation
& development of more sophisticated
cuisine
Persia: Enormous Feast
Polou and Chelou (Iranian Long Grain Rice)
Dolmas and Kebabs
Marzipan, Quinces, Yogurt
Spices: Cinnamon, cloves, nutmeg, cumin
etc.
Historical Culinary Influences:
ISLAM
Dietary guidelines
or laws
Islamic Faith
related to the
Dietary needs.
NO to pork,
shellfish and
alcohol
Historical Culinary Influences:
OTTOMAN EMPIRE
Today the Turkish tradition
Simmering of foods in meat broth
Soup making tradition
Stuffing of food (grape leaves)
Honey soaked pastries (Baklava etc.)
City of Constantinople (present day-
Istanbul)- developed grand culinary feasts
and banquets
UNIQUE COMPONENTS OF
M.E. CUISINE: RELIGION
Faith dramatic affect on
the diets of the
Population.
Jewish = Fasting
Christian = NO Meat
during the Lenten season
Islam = No Pork;
Ramadan (fasting);
HALAL foods
Laws of Kashruth
Jewish Faith
Dietary laws of Judaism
Ex. Dairy and Meat cannot
be eaten together
Food only eaten on the
Sabbath (Saturday)
Avoidance of Pork,
shellfish and non-kosher
foods
BALANCE OF SWEET & SOUR
Balance of sweet and
sour
Highlights the aroma of
each other.
Used in meat dishes
Sweet: Figs,
Pomegranate, dried
currants, Medjoul dates
Sour: lemon, limes,
verjuice (unripe grape
juice)
Baking, Simmering, Stewing
& Fire Roasting
Open Fire
Communal Oven
Bread included in
each meal
Kebabs
Wheat and Rice: Grain of Life
Majority of the diet
Grown extensively
throughout the Middle
East
Flat breads are used as
a utensil in the typical
meal
Rice: Focal point of
most meals
Aromatic Long-Grain
Rice (Basmati)
MAKLOUBA/M
AKLOUBEH
Maklouba/Maqluba/Maqlooba

means “upside down in Arabic

traditional Iraqi, Lebanese, Palestinian,


Jordanian, Syrian dish

roasted vegetables, rice, meat of choice


presented by flipping the pot over and serving it
upside down
Difference between Lamb and
Mutton
Lamb is a sheep that is typically less
than 1 year old.
Mutton is meat from a sheep that is
older than 1 year, ideally 3 years old.
Staples

Beans like fava beans and other legumes

❖ salads, dips

Hummus, Tahini, Tabouleh (Tabbouleh or Tabouli)


❖ Tahini can be used as dip, dressing and marinade

❖ add chickpeas then you have hummus


Breads

Pita or
Pitta
Bread
Lavash
Bread
Spices

Cumin
Nutmeg
Cardamom
Turmeric
Sumac
Bahārāt means spices
in Arabic and it refers
to a combination of
spices whose exact
blend can vary.
Caraway
Anise seed
Allspice
Cinnamon
Common Dishes among the Middle
Eastern Countries
Shawarma
Grilled Haloumi
Falafel
Baba Ganoush
Fattoush
Dolma
Kofta
Baklava

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