Palestinian cuisine - Quiz
A) Jordan B) Egypt C) Syria D) Lebanon
A) Beef B) Lamb C) Chicken D) Fish
A) Raw or cured B) Grilled or fried C) Poached or smoked D) Baked or boiled
A) Cilantro, garlic, red peppers, and cumin B) Dill, lemon zest, oregano, and paprika C) Parsley, ginger, green peppers, and turmeric D) Mint, onion, black pepper, and thyme
A) Parsley, black pepper, lime, and olive oil B) Thyme, turmeric, onion, and broth C) Garlic, olive oil, salt, and vinegar D) Coriander, red peppers, cumin, and chopped lemons
A) Zucchini, eggplant, and tomatoes B) Cabbage, celery, and spinach C) Potatoes, carrots, and peas D) Hot peppers, garlic, and chard
A) A rice dish baked in a large clay vessel B) A clay pot dish consisting of shrimp baked in a stew C) A sumac and tahina meat dish D) A lentil stew flavored with red pepper flakes
A) Sesame oil, ginger, green chilies, and squash B) Ghee, cilantro, chickpeas, and lemon C) Olive oil, garlic, hot peppers, and peeled tomatoes D) Butter, onions, bell peppers, and potatoes
A) Shatta B) Hummus C) Tahina D) Sumac
A) A red hot pepper paste B) A green herb paste C) A garlic and yogurt paste D) A sweet pomegranate paste
A) Incense Route B) Royal Road C) Via Maris D) Silk Road
A) Migration from Asian countries B) The city's role in the spice trade C) Colonial rule from the British D) Trade with European merchants
A) Rice, lamb, and turmeric B) Water-soaked ground sumac mixed with tahina C) Lentils, red pepper flakes, and cumin D) Pomegranate seeds, eggplant, and lentils
A) Sliced chard, stewed beef, and garbanzo beans B) Eggplant, lentils, and garlic C) Shrimp, peeled tomatoes, and olive oil D) Chicken, cinnamon, and allspice
A) Dill seeds, garlic, and hot peppers B) Coriander, lemon, and mint C) Parsley, ginger, and cardamom D) Cumin, turmeric, and nutmeg
A) Chilled with yogurt B) Cool with khubz C) Hot with rice D) Warm with markook bread
A) The availability of beef B) The daily catch of fish C) The weekly market prices D) The particular time of the year
A) Shrimp, olive oil, tomatoes, and shatta B) Sumac, beef, garbanzo beans, chard, and dill seeds C) Unripened pomegranate seeds, eggplant, tahina, garlic, hot peppers, and lentils D) Rice, lamb, whole garlic cloves, cardamom, and turmeric
A) A slow-cooked lentil stew B) A baked shrimp and tomato dish C) A stuffed crab specialty D) A rice and chicken layered meal
A) Coriander, lemon, red peppers, and cilantro B) Turmeric, cinnamon, allspice, and nutmeg C) Red pepper flakes, crushed dill seeds, garlic, and cumin D) Sumac, tahina, chard, and beef
A) Spring and mid-summer B) Summer and early autumn C) Autumn and late winter D) Winter and early spring
A) Farasheeh B) Ibriq C) Qidra D) Zibdiyyeh
A) Ibriq B) Qidra C) Khubz D) Zibdiyyeh
A) Shatta B) Qidra C) Markook D) Ibriq
A) A lentil stew made during winter and early spring B) A pomegranate and eggplant seasonal dish C) A rice dish named after the large clay vessel and clay oven used to bake it D) A sumac and tahina cold spread
A) Fish B) Beef C) Lamb D) Chicken
A) Whole peeled tomatoes B) Whole hot peppers C) Whole garlic cloves D) Whole unripened pomegranate seeds
A) Lentils B) Fava beans C) Black-eyed peas D) Garbanzo beans
A) Cinnamon B) Cumin C) Turmeric D) Sumac
A) Cardamom pods, cinnamon, allspice, nutmeg, and cumin B) Cilantro, coriander, red peppers, and chopped lemons C) Mint, black pepper, thyme, and oregano D) Red pepper flakes, crushed dill seeds, and garlic
A) Sumaghiyyeh B) Fatteh ghazzawiyyeh C) Fukharit adas D) Rummaniyya
A) Cinnamon B) Nutmeg C) Turmeric D) Cumin
A) Pita bread B) Sourdough bread C) Markook bread known as farasheeh D) Khubz flatbread
A) A thin markook bread B) A clay water pitcher C) A red hot pepper paste D) A clay cooking jar
A) Olive oil B) Ghee C) Sumac sauce D) Tahina
A) A clarified sheep milk product B) An Egyptian variation of butter C) A spiced animal fat D) A Mediterranean type of oil
A) Stewed beef and garbanzo beans B) Stuffed chicken or lamb C) Fried shrimp and crabs D) Eggplant and lentils
A) Pomegranate seeds and tahina B) Green peppers and lemon sauce C) Garlic paste and olive oil D) Khubz and sumac
A) Naomi Shihab Nye B) Edward Said C) Laila el-Haddad D) Suad Amiry
A) Their exclusive growth in clay ovens B) Their nutritional value, affordability, and ease of cultivation C) Their ancient roots in the Via Maris trade route D) Their high demand by Egyptian merchants
A) Five B) Two C) Three D) Four
A) Beirut B) The Galilee C) Jerusalem D) Amman
A) The West Bank B) The Golan Heights C) The Sinai Peninsula D) The Negev
A) Dry and bland B) Sweet and sour C) Light and refreshing D) Particularly heavy
A) Southern Europe B) The northern Levant C) Northern Africa D) The Arabian Peninsula
A) Only during religious holidays B) Generally no, there is constant culinary diffusion amongst them C) Yes, strict laws prevent sharing recipes D) Yes, traveling between regions is forbidden
A) Jordanian cuisine B) Syrian cuisine C) Lebanese cuisine D) Egyptian cuisine
A) Kibbee B) Mezze C) Shish taouk D) Pilaf
A) Mezze B) Pilaf C) Kibbee D) Markook
A) Jerusalem B) West Bank C) Gaza D) Galilee
A) Umayyads B) Ottoman Turks C) Abbasids D) Edomites
A) 1516 B) 7th century C) 1855 D) 1948
A) Ibn Battuta B) Al-Muqaddasi C) Al-Idrisi D) Ibn Khaldun
A) Umayyad Caliphate B) Abbasid Caliphate C) Roman Empire D) Ottoman Empire
A) Ainuni-bite B) Sham-bite C) Duri-bite D) Kuraish-bite
A) Tamarind B) Dibs C) Khib D) Arak
A) Only during holidays B) Only at sunset C) Only in the morning D) Throughout the day
A) Jund Hims B) Jund Filastin C) Jund Dimashq D) Jund Urdun
A) A taboon B) An open pit C) A tannur D) A furn
A) In community kitchens B) Tannurs C) In brick ovens D) At home
A) Fallahin B) Taboon C) Samneh D) Halawany
A) Mutabaq B) Raha C) Knafeh D) Ma'amoul
A) Into strips B) Finely C) Coarsely D) Into large chunks
A) Maklouba B) Hummus C) Knafeh D) Mahashi
A) The Palestine Exploration Fund B) Elihu Grant C) The Survey of Palestine authors D) G. Robinson Lees
A) Elihu Grant B) A local confectioner C) G. Robinson Lees D) A British surveyor
A) Confectioners B) Butchers C) Townspeople D) Peasants
A) Hummus bi-tahineh B) Roasted beef steak C) Pork sausages D) Rice pudding
A) Mujaddara B) Kibbeh C) Hummus D) Mahshy
A) Butter B) Olive oil C) Samneh D) Sesame oil
A) Fresh fruits B) Coffee C) Preserves D) Bread
A) Mutton B) Pork C) Chicken D) Beef
A) 1920s–1930s B) 1970s–1980s C) 1950s–1960s D) 1980s–1990s
A) 19th century B) 16th century C) 10th century D) 13th century
A) Tahini B) Tomato sauce C) Olive oil D) Jameed
A) Oranges B) Olives C) Apricots D) Grapes
A) A spiced jam B) A grape molasses C) A fruit leather D) A dried yogurt
A) A grape molasses B) A fruit leather C) A type of jam D) A dried cheese
A) Harvest B) Kitchen C) Pantry D) Storage
A) Candies B) Pickles C) Juices D) Jams
A) Nomadic Bedouin elders B) Jewish and Arab farmers C) Women from the same community D) Men from the same family
A) Children B) Women C) Men D) Elders
A) Coastal fishermen B) European settlers C) Urban merchants D) Nomadic Bedouins
A) Frequent droughts B) High humidity C) Heavy rainfall D) Warm climate
A) Clotted cream B) Dried yogurt C) Fresh milk D) Hard white cheese
A) Khubbaizeh B) Mariamieh C) Baqleh D) Akkoub
A) Akkoub B) Mariamieh C) Baqleh D) Khubbaizeh
A) Baqleh B) Khubbaizeh C) Akkoub D) Mariamieh
A) Khubbaizeh B) Akkoub C) Mariamieh D) baqleh
A) Akkoub B) Mariamieh C) Malva D) Baqleh
A) Palestinian Christians B) Palestinian Muslims C) Palestinian Samaritans D) Palestinian Druze
A) They taste bitter B) They are poisonous C) They are too difficult to find D) Forbidden by Islamic dietary law
A) Walnuts B) Almonds C) Pistachios D) Pine nuts
A) Into triangles B) Into cylinders C) Into squares D) Into half-moons
A) Miniature flatbreads B) Small patties C) Long rolls D) Triangles
A) Carrots B) Apples C) Baby pumpkins D) Cabbage leaves
A) Tabbouleh B) Dolma C) Falafel D) Shawarma
A) Mahashi mukhluta B) Dolma bi tahini C) Kousa bi laban D) Waraq al-'ainib wa kousa
A) For three full days B) Until they sprout C) For exactly ten minutes D) Overnight
A) Jericho B) Abu Ghosh C) Bethlehem D) Hebron |
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