A) Bulgur, finely minced lamb or beef, and spices B) Fish, parsley, and lemon juice C) Potatoes, onions, and walnuts D) Rice, chicken, and yogurt sauce
A) Mint leaves and olive oil B) Fried onions and sumac C) Yogurt and garlic D) Pomegranate seeds and walnuts
A) In a tomato broth B) In a yoghurt sauce C) Grilled over charcoal D) Baked in a clay oven
A) Fried B) Grilled C) Boiled D) Steamed
A) Baked with meat stuffing between two layers of dough B) Fried in deep oil C) Served raw with pita bread D) Boiled in a yogurt broth
A) Potatoes and lentils B) Fish and rice C) Lamb and bulgur D) Onions, walnuts, and wheat
A) Lamb B) Fish C) Chicken D) Beef
A) Claudia Roden B) A Lebanese historian C) An anonymous Syrian chef D) A food critic from Aleppo
A) Damascus B) Aleppo C) Beirut D) Tripoli
A) A thin disk of kibbeh with meat filling B) A potato-based kibbeh C) A raw meat dish D) A kibbeh soup
A) Yogurt and butter B) Chicken stock and vegetables C) Lemon juice and garlic D) Pomegranate sauce and cherry sauce
A) Leeks, celery, turnips, and courgettes B) Onions and potatoes C) Cabbage leaves D) Mint and green onions
A) Because it is expensive B) To prevent it from drying out C) Because it is served raw D) To improve the flavor of the bulgur
A) Aleppo Christian tradition B) Lebanese Maronite tradition C) Syrian Jewish diaspora D) Sunni Muslim communities
A) Bulgur B) Wheat flour C) Ground rice D) Potato starch
A) At least 17 B) Exactly 5 C) Exactly 8 D) Over 100
A) a-b-b B) k-b-b C) k-b-r D) k-u-b-a
A) Greek B) Latin C) Persian D) Akkadian
A) 18th century B) 10th century C) 19th century D) 12th century
A) kobeba B) kibba C) kubab D) kibbeh
A) Khalil Khattar Sarkis B) Jacob Berggren C) Nawal Nasrallah D) William McClure Thomson
A) William McClure Thomson B) Ibn Sayyar al-Warraq C) Khalil Khattar Sarkis D) Jacob Berggren
A) 8 B) 58 C) 17 D) 15
A) Comparative Encyclopedia of Aleppo B) The Levantine Kitchen C) Ustadh al-Tabbakhin D) Taj al-'Arus
A) Jacob Berggren B) Khalil Khattar Sarkis C) Khayr al-Din al-Asadi D) Nawal Nasrallah
A) 15 B) 58 C) 8 D) 17
A) Khalil Khattar Sarkis B) Ibn Sayyar al-Warraq C) Khayr al-Din al-Asadi D) William McClure Thomson
A) kibba B) kubba C) kubab D) kobeba
A) Sub-Saharan Africa B) Latin America C) Southeast Asia D) Western Europe
A) Spherical B) Ovoid C) Triangular D) Cylindrical
A) Deep-fried B) Poaching C) Microwaving D) Steaming |