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