Middle Eastern Food Trivia

1. Originally from Egypt, basbousa is found in different variants all over the Middle East. However, most versions of this syrup-soaked cake contain which basic ingredient, frequently featured in Middle Eastern baked goods?

From Quiz Desert Desserts

Answer: semolina

Widely available in restaurants and bakeries around the Mediterranean and the Middle East, basbousa is also easy to make at home. Its key ingredient is semolina, which gives the cake its characteristic grainy texture; ground nuts such as almonds or pistachios, or finely shredded coconut, are occasionally added. As is the case with other Middle Eastern desserts, eggs are generally not used, and may be replaced with yogurt; many recipes call for ghee (clarified butter) as the fat of choice. The batter is usually baked in a sheet pan, then cut into squares or diamond shapes. The other major step in the preparation of this dessert is the sugar syrup - often flavoured with rose water or orange flower water - that is poured over the cake immediately after baking. In Egypt and other Middle Eastern countries, basbousa is traditionally prepared during Ramadan, when plenty of sweet goods are consumed between sunset and sunrise - in particular during the evening meal called iftar, which breaks the long fast of the day. Though basbousa is the name most commonly used in the Middle East for this dense, moist cake, other names are employed throughout the region - such as revani, the name by which the cake is known in Turkey, Greece, and the Balkan Peninsula.

From Quiz Omani Dining

Answer: kahwa

Coffee in Oman is quite different than in the US and Europe. In Oman, coffee is often blended with green cardamom, a spice derived from the ginger family, to give the coffee a rich and minty flavor. Often, kahwa is served with cookies or cakes for nibbling.

From Quiz Lebanese Food

Answer: Hummus

Hummus is a staple food of the Middle East. It can be served as a dip or as a sauce for kebabs.

From Quiz Popular Arabic Foods

Answer: silly daddy

Baba ghannouj is a popular dip based on baked eggplant and tahini, flavoured with lemon, garlic, salt, pepper, and olive oil. I don't know why it's called "silly daddy".

From Quiz Cuisine of the Near and Middle East

Answer: Leaf

"Phyllo" can be found in words such as phylloid (shaped like a leaf) and chlorophyll (green pigment in plant cells). It should not be confused with the similar sounding prefix "philo-", which means "loving" (think philosophy, the "love of wisdom"). Phyllo pastry is so named because it is as thin as a leaf, although anyone who has ever worked with phyllo can attest to the fact the dough is nowhere near as resilient.

From Quiz Foods of Israel

Answer: Hummus

This is a staple food throughout the Middle East. Here in Israel children take sandwiches to school with just this on pita. But what is it you may ask? Well the main ingredient is ground chickpeas and from there the sky is the limit. People add different spices and olive oil and everyone seems to have their own family secret recipe that they will not divulge on pain of death.

From Quiz Lebanese Food

Answer: Coriander

Coriander also comes as seeds or a ground dry powder.

From Quiz Popular Arabic Foods

Answer: mazgouf

It seems you can't get this anywhere other than Iraq. By the way, "mishwa" means grilled, "mighli" means boiled, and "musakhkhan" is a dish very much like Greek moussaka.

From Quiz Desert Desserts

Answer: cheese

The Middle East's own unique version of cheesecake (whose name is also transliterated from Arabic as kanafeh, kunafa, and variations thereof) is a delectable concoction of shredded dough layered with cheese and soaked in attar (thick sugar syrup flavoured with rose or orange flower water) after baking. The string pastry used for this dessert is often referred to in Arabic as knafeh, like the cake itself; it is known as tel kadayıf in Turkish, and kataifi in Greek. Some variants of knafeh replace the cheese with clotted cream or chopped nuts. Believed to have originated in the Middle Ages during the Abbasid Caliphate, knafeh is widespread throughout North Africa and the Middle East. However, one of the best-known versions is knafeh Nabulsiyeh, from the city of Nablus in the West Bank, which uses the local Nabulsi cheese (similar to halloumi or mozzarella), and is considered the national dessert of Palestine. In the Levant, knafeh is one of the favourite pastries baked for Eid al-Fitr, the festival celebrated at the end of Ramadan, which is also known as Sweet Eid because of the emphasis on desserts and other sweet goods.

From Quiz Lebanese Food

Answer: Mezze

A wide variety of mezze like Baba Ghannouj, hummus, felafel, or filo fingers are served and sometimes they replace a main meal

From Quiz Popular Arabic Foods

Answer: food colouring

Why exactly it is purple food colouring that is used remains unknown.

From Quiz Desert Desserts

Answer: tahini

Halva (also spelled halwa or halwah) is a word of Arabic origin (from hilwa, meaning "sweet") that denotes a wide variety of confections that have been enjoyed for centuries in many areas of Western. Central, and South Asia. First mentioned around the 7th century AD, these sweets are generally dense and fudge-like, though their texture varies according to the main ingredient used in their making. Flour-based halva can have the texture of a thick, stiff pudding, or - if made with semolina or ground rice - can be somewhat grainy and buttery. Halva made with tahini (sesame seed paste) - the most popular kind in the Levant - tends to be dry and crumbly. In Southeastern Europe, the Caucasus, and parts of Central Asia, various other nuts and seeds (such as sunflower seeds) are used to make halva. In Israel and neighbouring countries, halva is usually sold in cakes or slabs from which slices can be cut. On the other hand, South Indian halwa is more pudding-like - often made with fruits or vegetables, and eaten with a spoon. Like ice cream, halva comes in a wide array of flavours, including Western favourites like chocolate, coffee, and vanilla. The three wrong answers are all Arabic words for popular Middle Eastern/North African foods: harissa is hot chili pepper paste, labneh is strained yogurt cheese, and sumac is a spice made from the ground dried berries of the shrub of the same name.

From Quiz Omani Dining

Answer: Meatloaf

Kofta more resembles a meatloaf, or in some instances, a sausage. Kofta is usually made with ground goat or lamb packed full of spices and flavors. Kofta can be served with rice or sometimes with sliced potatoes. I've had kofta smothered in a curry gravy which was quite good as well. For those so inclined, koftas can be made strictly with vegetables and rice. Cabbage, onions, peppers and sprouts are sometimes found in the vegetarian version of this meal.

From Quiz Foods of Israel

Answer: Bamba

Bamba has to be one of the strangest things going and they are so good. They're actually healthy for you and children begin eating them as one of their first foods here in Israel. Bamba comes in a bag much like potato chips do and they are puffed U-shaped peanut butter snacks. Those familiar with Cheese Doodles can appreciate the shape and texture beyond that I can only refer you to their web site:http://www.osem.co.il/Eng/_Articles/Article.asp?CategoryID=42&ArticleID=38

From Quiz Lebanese Food

Answer: Tabbouleh

Tabbouleh is great in pita bread with slices of your favourite meat or falafel and hummus.

From Quiz Popular Arabic Foods

Answer: chickpeas

Hummus is made from chickpeas, tahini (sesame paste), garlic, olive oil, lemon, salt, and pepper. Western knock-offs sometimes include mayonnaise. It is best eaten with pita bread but you can also use it as a dip for nachos at your next party.

From Quiz Desert Desserts

Answer: pancakes

Together with knafeh, qatayef are the quintessential Ramadan dessert, eaten mostly at iftar, the usually lavish meal taken after sundown. They are small, yeasted pancakes made with flour and semolina, folded and filled with ashta (Arabic clotted cream), sprinkled with chopped nuts, and drenched in syrup or honey. Though you will find photos of deep-fried qatayef looking like crescent-shaped dumplings, the type known in Egypt as qatayef asafiri look rather like a shorter, plumper version of cannoli, with one side left open. Because of their creamy filling, qatayef are meant to be eaten on the same day as they are made. In some recipes, however, the ashta filling is replaced by a mixture of sugar and finely chopped nuts. Like other desserts mentioned in this quiz, qatayef are of medieval origin, and were first mentioned in a 10th-century cookbook produced during the Abbasid Caliphate. Their name comes from an Arabic root meaning "to pluck" or "to pick up" - quite suited to this delectable finger food.

From Quiz Lebanese Food

Answer: Rose Water

It is used in sweets, pastries and desserts to give an unusual delicate rose flavour.

From Quiz Popular Arabic Foods

Answer: Jew's mallow

The Latin name for Jew's mallow is Corchorus olitorius. Although it looks and tastes a bit like spinach, it has a glutinous texture when cooked. People either love it or hate it.

From Quiz Foods of Israel

Answer: Barakas

Something to learn about word introduction from one culture to another can be seen in this staple food. In Hebrew we do not use 's' to pluralize a noun rather the ending "im" or "ot" is used depending on the gender of the noun. In this case however 's' is used and there is no singular form so whether you have one or a hundred they are all deemed Barakas.

From Quiz Lebanese Food

Answer: Felafel

Felafel (or Falafel) can be served hot or cold in pita bread with relish and of course Hummus

From Quiz Omani Dining

Answer: Shuwa

All of the incorrect answers are not cooking techniques, but different regions around the country of Oman. Preparing food in the style of shuwa requires the meat, usually a cow or goat, to be marinated in a vinegary brine solution enriched with coriander, cardamom, red pepper, garlic, cumin and turmeric. Pits are dug underground and hot embers are dropped in. The meat, wrapped in the banana or date leaves, is dropped into the pits and then sealed so that the smoke is contained. The concealed smoke sears in all the flavors and juices in the meat during cooking. Once a couple days has passed, the pits are opened, the sacks are unwrapped and the entire community partakes in the tender, succulent, roasted meat. This communal event is typically held after the end of the month long fast known as Ramadan.

From Quiz Lebanese Food

Answer: Pita

It can be eaten warm with kebabs or felafel or cool and served with salads

From Quiz Popular Arabic Foods

Answer: cardamom

Cardamom is called "haal" in Arabic. It's also drunk with tea in some parts of the world. In North America cardamom is often used in cookies and coffee cakes.

From Quiz Lebanese Food

Answer: Tahini

Tahini is used for example in eggplant and Tahini Dip, known as Baba Ghannouj- the favourite appetiser in the Middle East. It is also used as an ingredient in Hummus.

From Quiz Popular Arabic Foods

Answer: 4

Prior to sanctions in the early 1990s, Iraq supplied most of the world's dates.

From Quiz Desert Desserts

Answer: pumpkin

In its simplest form, assidat (also spelled "aseeda" or "asida") is a sort of stiff porridge made with whole wheat flour mixed with boiling water - similar to West African fufu - often eaten with butter and honey for breakfast. However, the Emirati version of this simple but comforting dish, often served to women in labour, is much closer to the Western idea of a dessert pudding. To make assidat al-boubar ("pumpkin sweet"), wheat flour is dry-roasted in a pan, then mixed with puréed pumpkin, ghee, and honey or caramelized sugar. The mixture, flavoured with rose water, saffron and cardamom, is cooked until thick and smooth. Generally served warm, with chopped nuts or saffron strands sprinkled on top, this pudding is traditionally prepared for Mawlid (Prophet Mohammed's birthday). The Tunisian version of assidat, also enjoyed on Mawlid, is even richer: the key ingredient in this layered dessert (much like a trifle) called assidat zgougou are ground Aleppo pine nuts.

From Quiz Omani Dining

Answer: Dried meats

Maqdeed is specially dried meat which can be carried with the travelers which does not require refrigeration and can be stored for long periods of time. In addition to the maqdeed, these nomadic people will also carry other items that do not require cold storage or special handling. Nuts, fruits, berries and similar items are typically staples for these travelers.

From Quiz Foods of Israel

Answer: Wines

It's only fitting that Israel should have good wine but do you know the history? In ancient times Israel exported mass amounts of wine and olive oil to far away places in Egypt and further in land to Asia Minor but the trade was lost until one man resurrected it. That man was none other than the French wine mogul Baron Rothschild. If ever a single name stood for excellence in wine it was he. Anyway, the Baron who was an observant Jew started vineyards here in Israel to create work for Jews who had emigrated here in the late 1800's. The industry caught on and now there are several large producers and at least 100 small cottage farm vineyards throughout the Land.

From Quiz Lebanese Food

Answer: Koftas

Koftas can be made of beef or lamb and served in pita bread with Tabbouleh

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Last Updated Apr 27 2024 5:51 AM

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