Cuisine history of middle east

1. The Middle East Countries
By: Suman Subedi

2.  Iranian Cuisine
 Iraqi Cuisine
 Emirati Cuisine
 Afghani Cuisine
 Turkish Cuisine
 Turkistan Cuisine
 Pakistani Cuisine
 Jordanian Cuisine

3.  A middle eastern cuisine
 Consists of sour Flavor
 Combination of rice and meat
 Fresh herbs as essential accompaniments
 Fish considered as first source of protein

4.  Rice and Breads, Major Iranian Cookery
 Nan-e barbari
 Chicken, lemon and saffron kabbab
 Quail egg kefta
 Roast peaches and basil ice cream
 Honey, almond and saffron caramels

5.  Can be said as Mesopotamian cuisine.
 Was influence by culinary traditions of Turkey, Iran and
the Great Syria area.
 Rich in protein and iron.
 Largely defined through religion, Muslim
 Pork is forbidden, as is alcohol.
 Combo of meat and grain forms the basis for most dishes.

6.  Masgouf
 Kibbeh with burghul
 Dolma
 Date-and-sesame balls
 Barbecue fish
 Cleche
 Baked crap
 Lamb with rice and pistachios

7.  A blend of middle eastern and Asian cuisine
 Traditional food use a lot of meat, grain and dairy
 Camels highly praised for their milk
 Eating of camels reserved for occasions
 Often cooked in a single pot
 Breakfast made over a curved hot plate
 Served red tea infused with mint at the close of meal

8.  Stuffed camel
 Al Harees
 Shawarma
 Al Mach boos
 Hummus

9.  Refined blend of various regional cooking
 Tradition of South Asia
 Similar to north Indian cuisine
 Incorporates noticeable central Asian and middle
eastern influences
 More meat oriented
 Fusion of Mugal Cuisine most popular
 Follows Islamic Law, Halal

10.  Traditional Sunday breakfast
 Nihari
 Khorma
 Creamy moong daal
 Naan
 Chicken Jalfrezi
 Aloo gohst
 Butter chicken curry
 Seekh Kabab
 Kofta

11.  Largely the continuation of Ottoman cuisine
 Borrowed many elements from Greek, Central Asia,
Caucasian, Sephardi Jewish Cuisine, Balkan cuisine
and Middle Eastern Cuisine
 Cuisine varies across the country
 Olive oil, major type oil used in western part
 Consumes water and bread in the morning, dish
name “Iratchu”
 Turkish and Iranian cuisine, heavy mutual influence
on each other

12.  Menemen
 Dolma
 Manti
 Kuzu Tandir
 Lahmacun
 Boruk
 Baklava
 Pide
 Gullac
 Meze

13.  Part of Levantine cuisine
 Olive oil, the main cooking oil
 Herbs, garlic, onion, tomato sauce and Lemon, the
Typical flavors found
 Yogurt, commonly served along side food
 Jameed, a common form of dried Yogurt, unique
 Jameed, main ingredient in national dish “Mansaf”
 Shares many traits and similarities with Palestine,
Syria and Lebanon Cuisine

14.  Mensaf
 Maqluba
 Hummus
 Falafel
 Labneh
 Schwarma
 Zarb
 Fatyer Jenbeh
 Kanafeh
 Harissa

15.  Largely based upon the national chief crops
 Tasteful fusion of the regions that neighbor
Afghanistan
 Neither too spicy nor hot
 Influence of India in use of spices like Saffron,
Coriander, Cardamom and Black pepper
 Kabuli palaw, National dish

16.  Qubli Pulao
 Kababs
 Korma
 Mantu
 Shorma
 Khameerbob
 Osh Pyozee
 Sher Berinj
 Quroot

17.  Similar to the rest of the central Asia
 Does not generally use spices or Seasonings
 Cooked with large amount of cotton seed oil for
flavor
 Simplicity and Affordability, The main feature
 Has a lot in common with cuisine of other central
Asian Countries, Particularly Uzbek and Kara kalpak
 Uses Saffron and Garlic instead of curcuma

18.  Pilav
 Beşbarmaq
 Dubaze
 Göş Tandırı:
 Lağman
 Mantı
 Navruzköjö
 Pilaff
 Qurdaq
 Samsa
 Şaşlıq