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