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. Assyrian food is a classical food from the Assyrian regions lying between the Tigris River and Iraq or the erstwhile Mesopotamia. 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 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. 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. 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. 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. The varieties of fruit most commonly eaten, other than dates, included grenadines, medlars, apples, pears, apricots, plums, and pistachio nutsvarieties which flourished in Assyria. We do not know whether the Assyrians knew of the banana.

http://traveltips.usatoday.com/middle-eastern-culture-cuisine-22651.html

Olives and chickpeas are frequently used in cooking, and flatbreads such as pita are popular Chicken, beef and lamb are popular protein choices, and chunks of these meats are sometimes skewered with vegetables and cooked as kebabs. Yogurt and cheeses are specially made and used in cooking. Soups and side dishes made with lentils, beans, peppers or other vegetables are often served with a main course. http://www.grapeleaves.us/Mediterranian-Cuisine/middle-eastern-cuisinearticle.html

Many Middle Eastern dishes are made with a paste called tahini. Tahini is a sesame paste made with hulled seeds, unlike its Asian counterpart. It is used to make such popular meze, or appetizers, as baba ghanoush and hummus along with pungent dipping sauces served with falafel, keftes or kofta and vegetables. Hummus is made from chickpeas, which are staples of the diet. Middle Eastern cuisine is based on healthy foods like vegetables, fruits, fish, lean meat, beans and nuts. It is also known for it aromatic spices and subtle flavors. Kibbeh Schwarma Baba Ghanoush Hummus Falafel Grape Leaves Baklava http://www.nineveh.com/Food%20and%20Diet%20in%20Assyria.html

The Assyrians maintained an ample supply of fish in the dams they built. We read from the textual evidence from the time of the Assyrian King Sargon II that as a tribute date palms belonging to the Arameans were cut down by Assyrian troops to use as food and other parts of the annual tribute was to be paid in grain. Bread was baked in the form in which it is still found in the East, namely, in a kind of lightly-cooked pancake, the two sides of which separate in the heat of the oven. Sticking flat pieces of dough to the walls of a hot brick oven to which they adhere until they are fully backed does this. http://assyrianfestival.com/FoodMenu.aspx

Pictures are from this website. http://www.ifood.tv/network/assyrian

Popular Assyrian food preparations include Masheh (Bean Stew), Pesto, Turkey Burgers, Chada and Buffalo Chicken Sausages.

Traditional Recipes from Assyrian Cuisine 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>.