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

2. International Cooking: A Culinary Journey:, 2E Patricia Heyman 2 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. introduction of a variety of foods from other areas opportunity to obtain many of these foods Cuisine In 1400’s, Middle East was on the “spice route”

3. International Cooking: A Culinary Journey:, 2E Patricia Heyman 3 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. lots of lamb peas beans 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.

4. International Cooking: A Culinary Journey:, 2E Patricia Heyman 4 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. arid huge areas of sand rocky mountains sparsely vegetated hills high plateaus Topography

5. International Cooking: A Culinary Journey:, 2E Patricia Heyman 5 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. Water was and is the key to existence throughout the Middle East.

6. International Cooking: A Culinary Journey:, 2E Patricia Heyman 6 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. braising grilling Both of these remain from when the nomads roamed the deserts and cooked over an open fire. Cooking Methods

7. International Cooking: A Culinary Journey:, 2E Patricia Heyman 7 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. 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. Regions

8. International Cooking: A Culinary Journey:, 2E Patricia Heyman 8 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. grains and legumes - basis of Middle Eastern diet lentils, chickpeas, and other legumes lamb abundant spices and herbs yogurt goat and sheep cheeses Cuisine

9. International Cooking: A Culinary Journey:, 2E Patricia Heyman 9 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. 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. International Cooking: A Culinary Journey:, 2E Patricia Heyman 10 © 2012, 2003 Pearson Education Upper Saddle River, NJ 07458. All Rights Reserved. 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