Jackie Hermiz Professor Sarah Hughes English 1101 11/18/13 Middle Eastern Food Blog Middle Eastern food

has been the root and inspiration for many of the meals we eat today. More specifically, Assyrian food can date back 3,000 to 4,000 years and it is truly amazing how little Assyria has changed its eating and diet habits (Aprim). Assyrian food is a classical food from the Assyrian regions lying between the Tigris River and Iraq or the erstwhile Mesopotamia (Assyrian Food). Although currently we do not have a country dedicated to our people our church is what keeps our culture alive and united. The Holy Apostolic Catholic Assyrian Church of the East presently presided over by H.H. Mar Dinkha IV, and is one of the oldest Christian churches (Assyrian Food Festival). Assyrian food is the predecessor of West Asian cuisines including the Arabic and Turkish cuisines. It draws strong influences from Middle Eastern regions including Armenia, Israel, and Greece, the ancient Iran or Persia and Levantine regions of Syria, Jordan, Lebanon and Palestine. Assyrian food is rich with varieties of meat, vegetables such as tomato and potato and grains (Assyrian Food). Rice is the central food present in almost every meal accompanied by a stew. Beverages include tea which is frequently consumed during day. Flour, dry fruits, seasonings and nuts are used to make snacks and confections such as crackers, baklawa and biscuits. Dairy produce mainly cheese, is popular in Assyrian cuisine. Meats include chicken and lamb meat. Assyrians are slightly liberal as compared to their Jewish or Islamic counterparts in neighboring

countries by including pork and alcohol in their diet. Alcohol or liquor in Assyrian diet includes Arak (Assyrian Food). Cuisine in the Middle East is diverse and changes depending on the country. Some dishes are specific to one region, and flavoring techniques may change from country to country (Kelly). 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 (Middle Eastern Cuisine). The varieties of fruit most commonly eaten, other than dates, included grenadines, medlars, apples, pears, apricots, plums, and pistachio nuts varieties which flourished in Assyria, we do not know whether the Assyrians knew of the banana (Aprim). This goes to show that Assyrians had very limited food options but they maintained a very healthy diet. Being Assyrian I have grown up eating all these delicious foods such as Kobbeh, Schwarma, Dolma (Grape Leaves), Harissa and Baklava. My favorite Assyrian recipe is for a sweet cookie called Nazooki or (Sweet Chada). Dough: 8 cups flour 6 sticks butter 1 teaspoon salt 1 teaspoon vanilla 2 packages dry yeast 1 (16-ounce.) carton sour cream Filling: Blend all ingredients until crumbly - DO NOT COOK. 1 3/4 cups sugar 2 sticks butter 1 teaspoon vanilla 2 cup flour Prepare dough by mixing flour, salt, yeast, buffer, vanilla and sour cream. Work with hands until well mixed. Refrigerate overnight. Next day mix filling ingredients until crumbly. Divide the dough into 10 balls - cover with waxed paper and towel, and let rise 20 minutes. Roll out each ball into a rectangle to 1/4-inch

thickness. Sprinkle with 1/2 cup filling and roll up like jellyroll. Flatten out to 1/2-inch thickness. Brush with topping made from 2 beaten eggs mixed with 1-teaspoon yogurt and sesame seeds (optional). Cut diagonally into 1-inch pieces. Place on ungreased cookie sheet. Bake 20 to 25 minutes in 350 oven. Traditional Recipes from Assyrian Cuisine (Assyrian Food) Assyrian food is more traditional with separate dishes for different courses of meal. Typically the breakfast comprises of scrambled or boiled eggs, tahina or sesame paste, fried tomatoes, bastrima or dried sausage, etc. Maza is an assyrian appetizer similar to the Mediterranean Mezze. It comprises of assorted vegetable preparations such as Baba Ghanoush, Fattoush, etc. Kawitra refers to lunch consisting of rice commonly the basmati rice cooked with small noodles known as shariya served along with stew. Popular desserts in assyrian food include-Baklava (a sweet), Kuleicheh(assorted cookie and cake collection) and Takhiryatha( a dessert also called as Chaldean pizza). The Turkish coffee is also famous for its associated fortune telling culture. Kada refers to dense yellow flat bread consisting of eggs, sugar and butter.

Works Cited Aprim, Fred. "Food and Diet in Assyria." Food and Diet in Assyria. Nineveh On Line, n.d. Web. 24 Nov. 2013. <http://www.nineveh.com/Food and Diet in Assyria.html>. "Assyrian Food Festival." Assyrian Food Festival. Assyrian Church of the East, Mar Yosip Parish, 2012. Web. 24 Nov. 2013. <http://assyrianfestival.com/FoodMenu.aspx>. "Assyrian Food." Ifood.tv. Ifood.tv, 2009. Web. 24 Nov. 2013. <http://www.ifood.tv/network/assyrian>. Kelly, Caitlin. "Middle Eastern Culture & Cuisine." Travel Tips. USA Today, n.d. Web. 22 Nov. 2013. <http://traveltips.usatoday.com/middle-eastern-culture-cuisine-22651.html>. "Middle Eastern Cuisine." Middle Eastern Cuisine. Grape Leaves Restaurant, 2010. Web. 24 Nov. 2013. <http://www.grapeleaves.us/Mediterranian-Cuisine/middle-eastern-cuisinearticle.html>.