Chapter 31 Middle East and Africa Middle Eastern

Chapter 31 Middle East and Africa

Middle Eastern Food Customs • Eating pork and drinking alcoholic beverages is forbidden. • Bread is served at every meal. • Only the right hand is used to eat foods.

Israeli Food Customs • Most Israelis eat kosher foods, which are prepared according to Jewish dietary laws. • Dairy foods and meat cannot be cooked or eaten together. • Holiday food traditions include the Passover Seder, in which each food has a special symbolism.

African Food Customs • Africans traditionally eat only a midday meal and an evening meal. • Africans often serve meals on low tables with seating on pillows, the floor, or folded carpets. • Africans eat most foods with their fingers. National Chicken Council

Geography and Climate of the Middle East • Arid deserts that cover much of this region are suitable only for grazing animals. • Rivers that run through the Middle East provide fertile farmland along their banks. • Much of the Middle East is hot and dry, requiring irrigation for crop production.

Middle Eastern Culture • The rise and fall of ancient empires created cultural and culinary exchanges. • Islam is the primary religion and has a great impact on lifestyle and food choices. • Many Middle Eastern holidays are Muslim celebrations that include food rituals.

Geography and Climate of Israel • Northern Israel contains a fertile coastal plain and farmable valleys, but southern Israel is a desert. • The semiarid land is suitable for raising sheep and certain cattle breeds. • Lack of rainfall between May and October makes irrigation necessary for the production of crops.

Israeli Culture • Many Israeli people are members of communal settlements called kibbutzim. • Most citizens are Jewish, and Jewish holidays are an important part of the culture. • Jews came to Israel from over 80 countries, giving Israel a multinational cuisine.

Climate and Geography of Africa • A subtropical climate in the extreme northern and southern regions is suitable for growing grains. • Tropical, humid sections in central and western Africa produce a variety of agricultural products. • Broad grassland areas above and below the equator have poor soil, making farming difficult.

African Culture • European countries colonized much of Africa, and European influence is seen in many African dishes. • Islamic dietary restrictions affect the cuisines in African nations that are largely Muslim. • Most Africans do not have refrigerators, so cooks rely on markets or gardens for fresh ingredients. Dan Gudahl © Heifer International

Middle Eastern Cuisine • Garlic, lemon, green pepper, eggplant, and tomato are basic Middle Eastern ingredients. • Middle Eastern cooks make liberal use of spices. • Classic dishes include felafel, pilav, tabbouleh, Turkish shish kebab, and Iranian chelo kebab.

Israeli Cuisine • Traditional Jewish dishes include kreplach, challah, and blintzes. • Some Israeli foods, such as felafel, originated in other Middle Eastern countries. • Cooks have used native foods to create dishes that are unique to Israel. photo courtesy of Fleischmann’s Yeast

African Cuisine Characteristic dishes include • Algerian mechoui • Ghanaian fufu • Ethiopian injera See final slide for photo credit