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