Submitted to: Mam Hira Iftikhar

Course Code: FN-702

Course Title: Life Cycle Nutrition
Assignment Title: Food Habits in Sub-continent and Middle East
Submitted by: Maria Maqbool (2018-ag-2829)
Degree Title: MSc.(Hons.)HND

Food Habits in Sub-continent

Food Habits in Pakistan

One thing that we Pakistanis pride ourselves over, no matter which part of the
world we are in, is food. True Pakistanis have taste buds that are so accustomed to
their traditional spicy food that they cannot go without it for long. However, what
makes the food unique is the experience that is associated with it. There are certain
habits that almost all of us foodies have been known to have, in creating such
experiences. Let’s take a look at some of the common Pakistani eating habits.
Eating with the Hands

There is no denying that every Pakistani eats Roti with their hands. Eating with the
hands has major religious, cultural and traditional significance. Firstly, it is one of
the many humble actions carried out by the Prophet Muhammad (PBUH), which is
why Muslims do the same even today. Secondly, our Indian neighbors eat several
of their staple foods with the hands also. Since we lived with them before partition,
we had a lot of similar cultures and traditions, which are still carried out today.
Thirdly, when it comes to the kind of food we eat, it just makes more sense to use
the hands. Roti, naan, poori, and paratha are all meant to be used as a scoop
between the fingers for the gravy, to make a delicious bite. Furthermore, even
biryani and pulao are enjoyed by many by the hands. There is an age old saying
that Pakistanis and Indians have, whereby eating with the hands enhances the
flavor of the food.
Meat is Proper Food, Vegetable is Salad

There are many dishes such as aloo bhujia, daal, palak paneer etc. which are purely
vegetarian. However, a real Pakistani would believe that all vegetarian dishes are
either side dishes or simply an alternative to salad. A dish with meat is
a Real meal, since it has some substance in it, such as beef, chicken or mutton. In
fact, we are so accustomed to having meat in our dishes that most of us believe that
real flavor comes from meat. Furthermore, if at all we are unable to get meat, we
go straight to fish. A dish consisting only of vegetables is the last thing we can
think of, to give us a fulfilling meal.

No Meal without Roti or Chaawal

Yes, it is unheard of that we have gravy without any of the two staple foods
mentioned above. Potatoes, beans, salads, breads have nothing over some form of
rice or roti. There are many different varieties of roti. It can come be found in the
form of phulka, which is a light fluffy flat bread made of wheat. Apart from that, it
can be a tandoori roti, which is slightly heavier and made on a special tandoor
outdoors. It can be a paratha whereby there is oil inside and outside the roti, or
poori which is a deep fried roti. Chaawal or rice has many different forms as well.
There is the plain boiled rice which goes perfectly with any gravy. There
is pulao or pilaf which includes onions and meat or vegetables. Last but not least
there is the nation’s favourite Biryani, with lots of bright yellow and orange layers
of rice and meat gravy. Furthermore, there are a lot of different versions, such as
the Hyderabadi biryani, Sindhi biryani, and even Bombay biryani, inspired by
India.

Dessert is a Must

This is something that is common in a lot of cultures but we Pakistanis take it very
seriously. No meal, especially at a party, is complete without dessert. What’s more,
once we have had our main course, we hardly give time for that to be digested
before moving on to dessert. Yes, there is no waiting around for dessert, it has to
be had right after food is done with. Moreover, there is hardly ever just one dessert,
especially at a lunch or dinner party. A minimum of three is the usual case, but the
number can go up to as many as imaginable, depending on the number of guests.
Chai Follows

If you think that it ends with dessert, you have another thing coming. After
everyone has had dessert and settled back in to relax, trays of tea come gushing in.
These include black tea, green tea, kashmiri pink tea, doodh patti and for a small
minority, even coffee. Living in Pakistan means you have a favorite tea or chai as
well. Those who prefer a drink four or five times a day usually go for the regular
black tea. Those who wish to indulge in something more luxurious and filling go
for the doodh patti, or milk based tea. The weight watchers go for herbal or green
tea. And winter time calls for the all-time favorite kashmiri pink tea, which can be
taken with sugar or salt.
Nothing Says Therapeutic like Peeling Peanuts

Munn phalli, or peanuts, are a classic winter time snack for most Pakistanis.
Surprisingly, the ones in their shell are more popular than those that come peeled.
This is because it has been an age old activity whereby peanut shells are peeled in
front of a fire and enjoyed straight out of the shells. The act itself has almost
become a therapeutic one, since the pre peeled peanuts don’t seem to give that sort
of satisfaction. This is also what makes them more popular than any other dry fruit
in the winter months.

All in all, Pakistanis associate food not just with taste, but with experiences.
Whether it is eating by hand, or peeling before eating, every experience enriches
the taste of the food, and the story that goes with it.

Food Habits in Bangladesh

Every country has its own tradition of foods. Bangladesh has additionally identical.
Within the sense of food habits, Bangladesh is influenced by the regional
variations of her history. Being Associate in nursing outpost of Mughal Empire
once, Bangladesh retains its heritage. Bangladesh is known for rice production that
has been the chief occupation of its folks. Rice so the most food of Bangladesh.
The Bangladeshis eat rice, not simply a little amount however plenty. They eat rice
a day and at each meal with nice fractious and spicy curry of vegetables, fishes and
meat.

For the vegetarians Bangladesh may be a paradise. Lots of recent vegetables square
measure obtainable throughout the year. Among them, winter vegetables square
measure additional well-liked as a result of their totally different preparations and
style. The common vegetables from Bangladesh square measure Cauliflower,
Cabbage, Tomato, Potato, Beans, reddish, Peas, Carrot, Radish, Pumpkin,
Eggplant, Drumstick, Bitter-ground, Arum and Arum-root, Bind-weed and lots of
others. Most of the restaurants serve some styles of vegetable everyday either
deep-fried or curry or maybe Bharta (cereals of varied vegetables or fishes dry or
recent with spices that square measure completely delicious).

Generally Bangladeshi take meal in 3 time daily known as Breakfast around 8:00
am, Lunch around 2:00 pm and dinner around 10:00 pm. Besides in evening they
take snakes.

In the morning, a farmer or a laborer starts his long day with a breakfast of Panta
(plain poached rice soaked long in water and slightly fermented). This watery rice
mixed with salt and chilly, either inexperienced or deep-fried dry ones however
this can be not simply the sole type of breakfast. Muri (puffed rice) or Chira
(flattened rice), or Khoi (popped rice) square measure different things of a
conventional breakfast in most Bangladeshi homes within the rural areas. These
square measure gaga milk, yogurt, seasonal fruits or Niger-Congo (a crude type of
country sugar).

Wheat primarily based plain bread (may be with oil) is another common item for
breakfast. an oversized variety of individuals of Bangladesh take baked bread and
mixed vegetable as well as egg, varied reasonably meat, and a hot cup of tea in
breakfast.
Lunch is that the main dish for Bangladeshis. Most the Bangladeshis take plain rice
in lunch. Most of them take totally different varieties of vorta and Bhaji (saluted or
deep-fried vegetable with inexperienced or deep-fried chilly and alternative spices)
are very hip. They additionally take varied varieties of spicy unreal fishes with it.
Therefore it's referred to as that Mase vate Bangali (i e the land of made and
fishes). Fish or meat Jhol (liquidated, is also with totally different reasonably
vegetables) with lots of shredded spices and alternative ingredients soft-bo in low
heat and for long is typical and an exclusive dish of East Pakistan. Dkl (pulse) is
should in Bangladeshi tradition in lunch. Adding ground ginger, garlic, onion,
cumin, and chili pepper pastes, this dish additionally enclosed favorer, black
cumin, methie so on herbs makes the Bangladeshi ancient meal greatly delicious.

Almost all Bangladeshis take same things of foods in dinner. Dudvat (milk and
rice) is incredibly common because the last item of dinner. This is often eaten up
with seasonal fruits like mango, banana or jack fruit or simply with Gur (country
sugar).
During the harvest season breakfast and evening snakes carries with it an excellent
type of Pithas (rice cakes) of various sizes and shapes, preserved or honeylike,
fried, boiled, sun dried or soft-bo. The outstanding Pithas ar Sandwish, chitoi,
dhupi, Pati-Sapta, antasha, pufi, Vapa, pua, varied Nakshi Pitha etc. Swandwish
pitha (taler pitha) is ready from a combination of rice flour, Gur and salt, deep-
fried in mustard oil. Chitai a paste of rice flour baked in particularly designed clay
pans. It’s going to be soaked for every day or 2 in concentrate. Pati Sapta could be
a type of rolled pancakes with Kheer (great delicious, ready with milk thickened
through continuous boiling) filling. Throughout weddings the bridegroom is given
Nakhsi Pithas-carved and embellished rice cakes, that ar real tasty.
In wedding or alternative social competition, Biriani (fine rice with chicken, beef
or mutton soft-bo in clarified butter or processed butter), pilau (spicy like Biriani
however while not meat), with Chicken roast or mutton Rezala is served as main
dish. Khichuri (Hotchpotch) is another fashionable item in Bangladeshi food habit.
Totally different reasonably pickle of mango, tomato, olive etc. are taken a lot of.

Indian Food Habits

India is known as a cultural and foodie country and this is nothing that we did not
know about. We Indians are proud foodies and equally, love to have someone
gladly dive into our enormous world of varied cuisines. There are 29 states in
India, and each of them has more than just one famous dish when it comes to food.
There is a wide range of cuisine in the nation which pampers the taste buds and
impresses everyone. No matter in which state you are, you will surely love the
regional cuisine. Indian food is generally known for its spiciness and every single
spice used in Indian dishes carries some or the other nutritional as well as medical
properties which not only makes it unique in taste but also very healthy.
Bihar- For Litti Chokha: People don’t know enough about the typical cuisine of
Bihar even though it is excessively rich in taste and austere in the way it is
prepared. The most admired delicacy of the state is litti and chokha, which consists
of roasted wheat balls stuffed with a special filling and mashed potatoes.
This is a traditional recipe that is eaten for breakfast, lunch, dinner and as snacks
also in Bihar. Also worth trying are the sattu parathas, jhal murhi, khaja and tilkut.
Rajasthan- For Dal Bati Churma: This state isn't only distinguished in light of
its immense deserts, wonderful palaces, and dynamic history—it is likewise
celebrated for its luscious cuisine. The state presents an assortment of delicacies
when it comes to food. A standout amongst the most tempting dishes is the daal-
baati. Daal Bati Churma is the famous dish of Rajasthan, super-rich in ghee and no
Rajasthani Thali is complete without it. Apart from this, Gatte ki Sabzi, Pyazz
Kachori, Papad ki Sabzi, Ghevar, Gond ke Laddu, Kesar Murg and Laapsi are
quite popular and mouth-watering dishes of Rajasthan.

West Bengal- For Daab Chingri: Bengal is just the right state for the people who
have a sweet tooth along with their undying love for fish. Yes, we know that may
sound like a weird blend of two delicacies but in India, you will discover the
famous Bengali desserts and Bengali eateries serving the conventional cuisine in
pretty much every city you visit. One of the famed dishes among the bongs is the
daab chingri.
It is a traditional Bengali preparation of mild and soupy mustard prawn curry,
filled inside a green coconut. The divine aroma of the tender coconut water and
kernel gets infused in the prawns, giving them a fabulous flavor. Daab chingri
tastes best with a plate of steaming boiled rice. Other famous Bengali delicacies
include the sandesh, doi maach, rasgulla and mishti doi.

Jammu and Kashmir- For Rogan Josh: In the coldest region of the
country, you can only put your faith mutton to keep you warm. Rogan Josh is a
delicious non-vegetarian item in the menu of Jammu & Kashmir which is a simple
yet the most royal item. It’s a delicacy in the beautiful mountainous region of
Kashmir and is recommended to anyone who visits the place.
Tamil Nadu- for Idli and Dosa: The taste of India could never be complete
without a mention of the dosa and idli. This state is the origin of the most famous
South Indian cuisine that is eaten and cherished all around the world. No South
Indian meal is complete without rice in some form or other -- either boiled rice or
idlis (steamed cakes made from rice batter), or dosas or uttapams (pancakes made
from a batter of rice and lentil flour). Perhaps the south Indian food that's most
enjoyed by travelers is the masala dosa. There are a variety of dosas available
around the region—but the most popular is the masala dosa, in which a fermented
crepe made of rice batter is filled with potatoes and served with sambhar and
coconut chutney. Also, you must not miss out on trying the idlis, appam, rasam,
chettinad chicken and pongal when in this state.

Maharashtra- For Vada Pav:

Mumbai holds the status of being the best street food in India. Mumbai is the
birthplace of Vada Pavs which are not only cheap and tasty but also fills up our
hungry stomachs. Streets in Maharashtra are incomplete without the presence of
vada pav sellers, such is its sway over the local gastronomy. Maharashtrian cuisine
covers a range of dishes that go from being too mild to very zesty.
The most cherished is the vada pav, which is a potato fritter stuffed between bread
buns, served with piquant chutney and green chilies. What began as a simple and
cost-effective snack has gone on to garner widespread popularity in India. Other
prominent dishes from this region include pav-bhaji, shrikhand, thalipeeth, puran
poli and modak.
Punjab- for Makke Ki Roti and Sarson Ka Saag: ‘Makki Roti’ is a
cornmeal Indian bread that tastes fabulous with ‘Sarson saag’ – mustard green and
a glass of Lassi. Also, the popular chhola-bhatura, rajma-chawal, amritsari machhli
(fish) and lassi (sweetened buttermilk) find their roots in this region.

Andhra Pradesh- For Hyderabadi Biryan: Among the numerous biriyani styles,
Hyderabadi biriyani stands out due to its method of cooking and ingredients – rice,
meat (lamb or chicken), yogurt, onions and a significant amount of spices to give it
a full-on punchy flavor. It has layered rice which is cooked with any type of meat,
chicken or a combination of vegetables. Other popular food options in the state to
take in are mirchi salan, ghongura pickle, and korikoora.
Gujrat- For Dhokla

Gujarat is heaven in India for vegetarians. Traditional Gujarati food is adored for
its distinctive flavor that maintains an interesting balance between spices and
sweetness. Famous foods consist of Undhiyu, Handvo, Khandvi, Khaman Dhokla,
Thepla, Muthiya, Fafda, Khicho. Just as the people of Gujarat; their dishes are also
traditional.
It is a well-known snack or breakfast item that is both healthy and delicious. Other
popular delicacies include the thepla (flat-bread made of fresh fenugreek leaves
and flour), khandvi, dhansak, and Gujarati kadhi.

India’s diversity is not only evident in its multi-religious, multi-lingual people but
also the vast variety of cuisines that Indians relish. No matter where you stay there
is always that one particular food item that will remind you of your hometown- one
delicacy that defines ‘home’ for you. As you travel from one part of the country to
another, you will find changes in language, culture, dress, and lifestyle. The cuisine
also keeps changing. If Mach-bhat (fish and rice) is famous in West Bengal, then
Sarson da saag makki di roti is popular in Punjab.

MIDDLE EASTERN FOOD HABITS

Contents:

 Middle Eastern Food

 Eating Habits in the Middle East
 Arab Dishes and Food
 Iraqi, Syrian and Lebanese Dishes
 Egyptian and North African Dishes
 Turkish Dishes
 Iranian Food

Middle Eastern Food

Middle Eastern cuisine includes dishes found in Syria, Egypt, Iraq, Saudi Arabia
and Lebanon as well as dishes traditionally associated with Bedouins. Most of the
meat dishes are made with mutton, lamb, chicken, and goat or camel meat. The
Muslim prohibition on pork is widely recognized. In Muslim countries, pork is not
available and sheep and other animals are slaughtered using the Halal method.
Around the Mediterranean area, Persian Gulf and the Red Sea you can get a wide
variety of seafood. River and lake fish are also widely consumed.
Middle Easterners eat a diet rich in vegetables, fruit, nuts, dairy products and rice.
Meat is used as a flavoring for soups, stews and rice dishes rather than a main dish.
Particularly nice is freshly baked pita bread. It tastes delicious and is ideal for
scooping up hummus and other dips. This in turn is used make the ubiquitous
falafels (deep fried chick peas in pita bread) and shwarmas (meat, vegetables and
yoghurt sauce in pita bread). A lot of dishes from South Asia and Southeast Asia
are available because so many cooks are from these countries.
There are a number of delightful Middle Eastern dishes. Shish tawook is a simple
skewered chicken dish served with pure garlic paste, French fries and pita bread. It
is very popular in Lebanon, Syria, Egypt, Iraq and the Gulf region and is prepared
with a variety of marinades and condiments. Dolma is vine leaves rolled and
stuffed with succulent lamb or juicy vegetables. Dolma is best eaten fresh. The
vine leaves become flaccid and slimy if left out too long. Quwarmah Al Dajaj,
Kuwaiti curried chicken, a spicy dish made lime, ginger, turmeric, baharat, cumin,
cardamom, black pepper, cinnamon, nutmeg and paprika. Mansaf is popular in
Palestine and regarded as the national dish of Jordan. Resembling a pizza covered
with a lamb carcass, it is made with tender mutton covered in yogurt sauce and
sprinkled with almonds and pine nuts. Iraqi masgouf is made with carp slow-
cooked for up to three hours until the fat has been burned off, then served with
lemon and pickles. [Source: Jade Bremner, CNN, July 12, 2017]
Meat has traditionally been eaten on Thursdays, the first day of the Muslim
weekend. In the old days meat was eaten rarely: mostly during festivals and
important occasions. Muslim eat a lot of mutton, chicken and goat meat. Beef is
considered somewhat of a luxury. The same is true with water buffalo meat. In
some places people like camel meat is popular. Meat consumption declined during
the mad cow crisis in the 1990s as people worried about getting bovine diseases.
The best food is served in homes; and dishes served at restaurants are good but are
more or less the same from place to place. Common ingredients include purslane,
parsley, mint, olive oil, rice, lentils, beans, onions, cucumbers, garlic, tomatoes,
“burghul” (crushed wheat), pine nuts, a variety of spices, and cheese, clarified
butter and yoghurt and other dairy products from cows, sheep, goats and camels,
Among the favored spices are cardamom, saffron, rose water, garlic, coriander,
cumin, lime, ginger, turmeric, baharat, black pepper, cinnamon, nutmeg, paprika,
mint, thyme, parsley, “sumak” (a tart herb), fennel and fenugreek.
Common vegetables include beans, okra, cabbage, vine leaves, olives, cucumbers,
sweet peppers, eggplant, fava beans, beets, pickled garlic, bitter greens, spinach,
and eggplant. Common fruits and nuts include dates, grapes, oranges, lemons
preserved Arabic style, bananas, apricots, sweet plums, figs, melons, apples,
pistachios, and almonds. Fruit is often served at the end of meals. Melons are often
eaten in the summer and oranges and bananas are eaten in the winter.

Eating Habits in the Middle East

Meal time in the Middle East is viewed as an opportunity to enjoy good food and
good company, with lunch and dinner being the most popular times to socialize
with family, friends and business associates. Middle Easterners traditionally have a
big lunch, sometimes followed by a nap, and late dinner but this custom is
changing among busy people in urban areas.
A typical meal in the Middle East consists of meat, fish or stew, a variety of
vegetable dishes or salads. Meals are served with bread and/or heaps of rice, and
often start off with a salad, appetizer, dip-like spreads, pickles and/or bowls of
olives, dates and nuts. Tea is often offered before a meal. Water or fruit juice is
consumed with a meal. Tea, coffee, goat or camel milk is served afterwards. Fruit,
such as bananas, apples, dates and oranges, is often served as a dessert.
Most Middle Easterners have breakfast between 7:00am and 9:00am. A typical
rural breakfast consists of pita bread, feta cheese, olives, fruit, and/or dates. Lunch
is served after the noon prayers, from around 1:00pm to 2:00pm.or even 3:00pm A
large lunch features a meat dishes such as roast lamb, chicken, or fish with rice,
salads, vegetables and fruit. Some people have a light lunch. Dinner is usually
eaten late, after evening and night prayers, usually beginning around 8:00pm or
9:00pm. It is often a light meal consisting of lunch leftovers.
On Fridays, Saturdays and holidays, lunch is often extended a couple of more
hours and several more entrees are added. During large feasts, an entire goat, sheep
or even a camel may be boiled or roasted and served with heaps of rice, salads,
vegetables, pastries, fruits and sweets. Formal dinners have things like shrimp,
kebabs, rice with almonds, fruits and cake.

Arab Dishes and Food

Common Arab Dishes include “falafels” (a fried chickpea ball often served in pita
bread with salad and sauce), “shawarmas “(sliced meat prepared like a felafel in
pita bread with salad and sauce), “sis kebabs” (skewered chunks of meat), “guss”,
or doner kebab (sliced off a big hunk of revolving meat), “kufta” (ground meat on
skewers), “kushara” (lentils, rice, noodles, fried onions, tomato sauce and spices),
“fiteer” (pizza-like pastry), grilled, fried or stewed chicken, “shorbat al-ads” (lentil
soup), “cush cush” (small grain rice salad), mixed green salads, stuffed eggplant,
and stuffed peppers. There are also numerous dishes made with fish.
Among the favored Saudi Arabian and Gulf States Dishes are “kabsah” (rice with
either meat or seafood), “machbous ala dajaj” (chicken and dried limes), “basal
mahshi” (onions stuffed with beef or lamb and rice, tomatoes and spices),
“machbous” (spiced lamb and rice. cooked with raisins, chickpeas, salt, onions,
rose water and safforn), “dakkus” (tomatoes, garlic, eggplants and hot pepper)
“mushammer” (rice prepared with rose water, cardamom, sugar, salt and butter),
“muaddas” (rice with lentils), “mashkoul” (rice with onions), “lahm bil hayd”
(hardboiled egg surrounded by ground meat and deep fried) and “shaurabat” (lentil
soup). Fish Dishes include “zaibaidi” (Persian Gulf fish), “gugurfan” (sea bream),
“beyah” (mullet), “chanad” (mackerel), “machbous” (prawns, rice, parsley,
tomatoes, coriander and other spices), “samak mashui” (barbecued fish with dates),
“kabsah” (rice with seafood or meat). Fish is usually grilled, fried, stewed or baked
in an oven. “houzi” (a freshly-slaughtered lamb stuffed with rice, pine nuts, eggs,
almonds, chopped kidneys and liver, salt, saffron and a variety of goodies) is
considered the national dish and is often served at big feasts. Meat is hardly ever
served rare.
 Yemeni Dishes include the national dish “salta” (a spicy stew made with lamb or
chicken, lentils, beans, chickpeas, coriander and other items, served on rice),
“nashuf” (a stew made with lentils, buttermilk, onions, garlic and barley), “shurba
“(thick stew-like soup with tomatoes, onion, garlic, lemon juice, lentils, rice and
clarified butter), “shurba bilsani” (lentil soup), “”shurba wasabi” (lamb soup),
“chefont” (green yoghurt soup), “chamin” (soup with beans, meat and herbs), and
“bamia” (a thick soup with okra).
 Among the common Jordanian dishes are “musakhan” (chicken with olive oil and
onions, roasted on bread) “daud pasha” (a stew made with onions, tomatoes, pine
nuts and meat balls), “kidreh bil-furn” (meat, rice, chick peas and spices cooked in
an earthenware jar), “daud pasha” (a stew made with onions, tomatoes, pine nuts
and meat balls), “kibbeh” (pounded lamb, crushed wheat and spices shaped into
balls and deep fried)), “kibbeh nieheh” (raw kibbeh), “mahshi” (basked stuffed
egplant), “maqloouba” (a meat stew made with eggplant or cauliflower and other
ingredients). “Mensaf “(a freshly-slaughtered lamb with yoghurt, rice, cinnamon,
pine nuts and almonds), accompanied by bread is a dish often served at big feasts.

Iraqi, Syrian and Lebanese Dishes

 Syrian Dishes include “maqloouba” (a meat stew made with eggplant or
cauliflower and other ingredients), “marya” (a thin crispy pastry topped with
minced meat, spices and toppings, similar to Turkish pizza), “muhammara” (a red
spicy, hot paste made with pimentos and dressed with olive oil), “kofta bil sania”
(a kind of meatloaf) and roast lamb. Among the specialities associated with Aleppo
are “kofta Mabrouma” (a lamb and pine nut dish). A whole fish serve on saffron
rice is popular in the Mediterranean area. “Mensaf “(a freshly-slaughtered lamb
with yoghurt, rice, cinnamon, pine nuts and almonds), accompanied by bread, is a
dish often served at big feasts.
Among the other dishes that available are “kibbeh” (pounded lamb, crushed wheat
and spices shaped into balls and deep fried), “kibbeh nieheh” (raw kibbeh),
“mahshi” (basked stuffed eggplant), “musakhan” (chicken with olive oil and
onions, roasted on bread) “daud pasha” (a stew made with onions, tomatoes, pine
nuts and meat balls), “kidreh bil-furn” (meat, rice, chick peas and spices cooked in
an earthenware jar) and “daud pasha” (a stew made with onions, tomatoes, pine
nuts and meat balls),
Lebanese Dishes include “kibbeh” (pounded lamb, crushed wheat and spices
shaped into balls and deep fried)), “kibbeh nieheh” (raw kibbeh), “kharrouf mihsji”
(lamb stuffed with rice, meat and nuts), “sayadieh” (fish cooked with rice, onion
and tahina sauce), “mahshi” (basked stuffed eggplant), “ruz wi djaj” (chicken with
rice and nuts), “maqloouba” (a meat stew made with eggplant or cauliflower and
other ingredients), “marya” (a thin crispy pastry topped with minced meat, spices
and toppings, similar to Turkish pizza), “muhammara” (a red spicy, hot paste made
with pimentos and dressed with olive oil), “kofta bil sania” (a kind of meatloaf),
roast lamb, “musakhan” (chicken with olive oil and onions, roasted on bread)
“daud pasha” (a stew made with onions, tomatoes, pine nuts and meat balls),
“kidreh bil-furn” (meat, rice, chick peas and spices cooked in an earthenware jar)
and “daud pasha” (a stew made with onions, tomatoes, pine nuts and meat balls).
Iraqi dishes include kebabs spiced with parsley and onion, “kuba” (vegetable stew
with dough balls), “kubba” (buckwheat pancake filled with ground lamb), “kuba
burghul” (kuba made with dough balls made from cracked wheat mixed with meat,
raisins, onions, and spices), “dolma” (peppers, eggplant, cabbage or grape leaves
stuffed with rice, ground meat and spices), “batata chap” (potato cakes filled with
spicy ground meat, tomatoes and parsley stuffing), “tishreeb” (a fatty stew made
with mutton, bread soaked in lamb stock and eaten with yogurt and garlic), grilled
Gulf shrimp and cumin-spiced dumplings, and “murag” (a meat stew made with
vegetables, tomatoes, lemon and garlic, and dough balls made from rice, meat,
raisins, nuts and saffron),"

Egyptian and North African Dishes

Egyptian dishes include “foule “(fava bean stew), “hamam mahshi” (grilled
pigeon), “molokhiyya” (a vegetable stew made with rice, chicken broth and a
slimy leafy vegetable) “kibbeh” (pounded lamb and crushed wheat), “kibbeh
nieheh” (raw kibbeh), “makhdous” (mixture of yogurt, eggplant and bread),
“meshwi” (skewered grilled meat), “feta” (a blend of bread crumbs, soup, garlic
and lamb), “ta'meya” (felafel), “samak” (fish), “khalta” (fried rice mixed with nuts,
raisins, meat and liver), “mashwi” (grilled shrimp), “hamia” (stew made with okra,
vegetables and meat). Fish is usually grilled. “Ferakh bel’borgul” (chicken stuffed
with rice and cooked inside a turkey or lamb) is a dish often served at big feasts.
“Tajines” (stews made of almost anything, slowly cooked over a charcoal brazier
and served piping hot in a terra-cotta pot with a cone-shaped cover) are a fixture of
Morocco and North Africa. A typical tajine has a red sauce stew and is made with
meat—usually lamb, mutton or chicken, but also beef, pigeon, fish, turkey, camel,
quail or duck—and stewed fruit or vegetables—such as potatoes, apples, carrots,
artichokes, prunes, grapes, and carrots—and seasoned with olives, hot peppers,
tomatoes and spices such as cumin, saffron or mint. There are many kinds of
tajines. Popular ones include lamb with prunes; beef with apples; lamb and quince;
chicken with grapes, raisins and almonds; duck with figs.
“Couscous” is as much of a staple of Moroccan cooking as rice is of Chinese
cooking and may have arrived in North Africa from the Romans. It is not a grain
but rather is very small pasta made from hard, wheat semolina and can be as
coarsely textured as peppercorns or as fine as table salt. Steamed and cooked with
chunks of lamb, vegetables and sometimes raisins and cinnamon, it is often heaped
on a plate with a hollow in the middle and is filled with a stew of chicken or lamb,
and garnished with raisins, chick peas or onions. Couscous is often served with a
boiled vegetables or soup and a bowl of hot pepper sauce.
Among the popular pastry-style dishes found in Morocco are “brewat” (deep-fried
pastry with spiced meat, rice and almonds inside), “pastilla” (flaky pastry filled
with chicken or pigeon and almonds, cinnamon, eggs, sugar, onions, ginger,
coriander and saffron), “bisteeya” (flaky pastry filled wih spiced pigeon, toasted
almonds, onion sauce and lemony eggs and covered with powdered with cinnamon
and sugar) and “rghaifs” (stuffed frind pancakes);
 Other typical Moroccan dishes include “harira” (a thick chicken soup, often with
chickpeas, eggs and flavored with pepper, saffron and cinnamon), “brouchettes”
(skewered chunks of barbecued mutton, lamb, beef or chicken), “meschoui” (roast
mutton), “djaja mahamaru” (chicken stiffed with almonds, raisins and semolina),
“merguez” (spiced lamb sausages), chicken with lemon and olives. A typical
Moroccan-style banquet meal features harira, pastilla, tajine, meschoui and
couscous.
Tunisian Dishes include “brik” (Turkish-style pastries filled potato, canned tuna,
spinach and a soft, runny undercooked egg), “chorba” (a thick, spicy soup made
with tomato and barley and seafood or lamb), “mechoui” (lamb cooked o a spit),
“musli” (lamb or beef stew with olive oil) and “guenaoia” (meat stew with onions,
coriander and harissa sauce, tomatoes and okra), “brouchettes” (skewered chunks
of barbecued mutton, lamb, beef or chicken), “harira” (a thick chicken soup, often
with chickpeas, eggs and flavored with pepper, saffron and cinnamon), “merguez”
(spiced lamb sausages), and chicken with lemon and olives.

Turkish Dishes
Turkish Dishes include “iman bayildi” (eggplant stuffed with tomatos and onions
and baked in oil), “bulgar pilav” (crack wheat cooled in tomato stock), “doner
“kebab ( meat sliced off a big hunk of revolving meat) şiş kebab (skewered chunks
of meat), “kofte” (a long piece of spicy hamburger meat cooked on a spit),
“gozleme” (crepes filled with vegetables), “manti” (Turkish ravioli), and “boreks”
(rolled pancakes filled with cheese, spinach and other goodies).
 Among the some other common dishes are “patlican dolmasi” (pureed eggplant
with lamb), “karniyarik” (eggplant stuffed with mincemeat), “yaprak dolmas”
(stuffed vine leaves) and “midya dolmasi” (steamed mussles stuffed with rice and
pine nuts). Other tasty main dishes include fish, lamb and yoghurt, stuffed eggplant
and stuffed peppers.
 Many dishes are similar to Greek dishes. Some dishes are named after the region
they come from. Adana kebab from Adana, for example, is a spicy long piece of
minced meat that is sometimes served inside wonderful flaky bread. Ishkender
kebab comes with a rich heavy red sauce. Soups are regarded as a cure for
hangovers, colds and the flu. Ottoman dishes include creamy vegetable soup with
rice and chicken, mushroom and cheese borek, mutton stew, kebabs, Turkish
delight, rose hip tea, sherbet. They are often served with coffee from a traditional
copper beaker.
 The Turks in Istanbul eat “palumut” (bonito), “levrek” (sea bass), “lufer” (a kind
of bluefish that is less oily than its Atlantic counterpart). They are often served in
season. Waiters often ask you whether you want your fish broiled, baked or fried.
Other seafood specialties include shrimp baked in a casserole, batter-fried whiting
served with arguta, and the mezes listed below. Black Sea specialities include
anchovy casserole, fried anchovies and “uskumru dolmasi” (mackerel stuffed with
a variety of ingredients and then deep fried) and pungent baked anchovies.
There are hot and cold mezes (appetizers). Common ones include “patlican salatsi”
(a salad made of pureed eggplant mixed with yoghurt and lemon), “cacik” (yoghurt
mixed with garlic, cucumber and olive oil), various eggplant preparations,
“lakerda” (pickled fish and onions); roasted sweet red peppers; “semizotu”
(purslane in a yogurt and garlic dressing), grilled octopus, fried octopus, stuffed
mussels, marinated sea bass, marinated octopus, cabbage leaves with various
fillings, melon and cheese, marinated beans, artichoke hearts with dressing, fried
anchovies, melon platters, marinated sardines, smoked eggplant, spicy chopped
tomatoes and a variety of salads.

Iranian Food
Iranian dishes include “khoresh” (slow-simmering stews served with rice), “chelo-
kabon” (steamed rice and roasted meat), “obgousht” (lamb broth mixed grains,
potatoes and spices), “koresh-fessenjon” (a stew made with poultry, especially
duck or goose, mixed with walnuts, pomegranate juice and served with steamed
rice), “kuku” (a thick omelet cut into pieces), “ghorme-ye-sabzi” (stew made with
lamb, spinach and dried limes) and “kofte” (meat balls).
Also worth trying are “dolmeh” (a stuffing wrapped in vine leaves and steamed),
“dolmeh sib” (apples wrapped in grape leaves), “sup” (thick soup), “ash” (a
thicker, heartier soups), “abgushi” (even thicker soup), “ash-e-reshteh” (fragrant
noodle soup), and spit-roasted chicken and grilled fish. “Chelo kebab” (lamb
marinated in seasoned yoghurt, grilled and served with rice and seasoned with
somagh) is sometimes described as Iran's national dish and comes in several
varieties, It can be made with lamb filet or ground meat or chicken or other cuts or
varieties of meat. “Shishlik” is similar to Turkish shish kebab. Kebabs made of
sturgeon are sometimes available around the Caspian Sea. Kebabs made with
shrimp are served in the Persian Gulf.
Common varieties of bread include “lavosh” (thin and flat and often folded into a
square) “tuftoon” (crispy and oval shaped), “sangak” (thick, pulpy and baked on
special stones) and “barbari” (thin, salty, with a glazed crust). Rice is also popular.
It is usually steamed and then prepared in various ways. Often it is flavored with
saffron. Sometimes it is steamed with egg or yoghurt.
Caviar is expensive and hard to find in restaurants. You are better off buying it in
supermarkets or markets. Fruits and vegetables are served in salads or come
wrapped in leaves. Yoghurt is often lumpy and unsweetened. It is sometimes
served on its own, or eaten with bread or used as a flavoring and mixed in with
vegetables. Fish is often served in Tehran and the Caspian Sea area. Game is
sometimes available in the Caspian Sea area. Common vegetables and fruits and
nuts include okra, spinach, chard, eggplant, peaches, pears, sweet plums,
nectarines, dates, figs, melons, apples and almonds. Iran is famous for its
pistachios.