Author: Culture of Arab Food
The Pomegranate: King of all Fruits
Pomegranate, Punica granatum, is an evergreen tree or shrub belonging to the Punicaceae family. The fruit is a pink-red color, with a thick, leathery skin to protect the seeds. The inside is separated by spongy tissue and can contain over 600 seeds. They grow best in temperate or semi-arid climates with a hot summer and mild winters.
History
Excavations of the Early Bronze Age show that the pomegranate could have been cultivated as early as 3500 BCE. It is believed to be native to the areas stretching from Iran to the Himalayas in Northern India. They have a strong presence in Ancient Egyptian, Buddhist, and Greek art. It is claimed that since the ancient times, a kings’ crown is based on the shape of the head of the pomegranate. Today, pomegranates make up a large part of many Middle Eastern economies. Afghanistan is known as the “the country of the pomegranate fruit” because it has more varieties of pomegranate trees than anywhere else in the world. The exports in other countries, such as Jordan, create a good portion of the national income.
Uses
Antioxidants
Vitamin C
Digestion
Arthritis
Heart Disease
Memory
Diabetes
Pomegranates in Religion
Quran:
“In both of them [gardens] are two springs, spouting […]In both of them are fruit and palm trees and pomegranates. So which of the favors of your Lord would you deny?” (Quran, 55:66-69)
“And He it is who produces gardens (of vine), trellised and untrellised, and palms and seed-produce of which the fruits are of various sorts, and olives and pomegranates, like and unlike; eat of its fruit when it bears fruit, and pay the due of it on the day of its reaping, and do not act extravagantly; surely He does not love the extravagant.” (Quran, 6:141)
“And it is He who sends down rain from the sky, and We produce thereby the growth of all things. We produce from it greenery from which We produce grains arranged in layers. And from the palm trees – of its emerging fruit are clusters hanging low. And [We produce] gardens of grapevines and olives and pomegranates, similar yet varied. Look at [each of] its fruit when it yields and [at] its ripening. Indeed in that are signs for a people who believe.” (Quran, 6:99)
In Judaism, the pomegranate represents fruitfulness and is eaten during Rosh Hashanah. Some say that there are 613 seeds to represent the 613 commandments in the Torah.
Cuisine
Pomegranates are often used as a garnish on salads or meat, or turned into a syrup or molasses that is used as a marinade for fish or meat. Today, it is common to see pomegranate juice for drinking. Mostly though, seeds are sprinkled onto a dish to add a tart sweetness. The seeds are also commonly pressed for a salad dressing or wine.
Fesenjān
Ash-e anar
WORKS CITED
“Pomegranates.” Itineraries of Taste, 9 Feb. 2017, mmitinerariesoftaste.sanpellegrino.com/trip/pomegranates-uae.
Sifton, Sam. “Fesenjan Recipe.” The New York Times, The New York Times, mmcooking.nytimes.com/recipes/1017040-fesenjan.
Ferreira, Mandy. “15 Health Benefits of Pomegranate Juice.” Medical News Today, mmMediLexicon International, http://www.medicalnewstoday.com/articles/318385.php.
Idayatova, Sabina. “Pomegranate: a Crowned Fruit.” AzerNews.az, 13 Jan. 2014, mmhttp://www.azernews.az/analysis/53125.html.
“Pomegranate.” Lettuce | Diseases and Pests, Description, Uses, Propagation, mmplantvillage.psu.edu/topics/pomegranate/infos.
Schuster, Ruth. “Before Judaism: The 8,000-Year-Old History of Pomegranate mmReverence.” Haaretz.com, Haaretz Com, 9 Sept. 2018, mmhttp://www.haaretz.com/archaeology/.premium.MAGAZINE-before-judaism-the-8-000-year-mmold-history-of-pomegranate-reverence-1.6461970.“Pomegranate
History.” Maderachamber.com, maderachamber.com/pf/?page_id=67.
Zaufishan. “Plants Of The Quran: Pomegranate.” Green Prophet, 4 July 2012, mmhttp://www.greenprophet.com/2012/07/plants-quran-pomegranate/.
Better than Ok(ra)
History
The edible green seed pods from the hairy annual plant of the mallow family gave society one of its oldest vegetables, known as okra (United States), bhindi (India), okuru (Nigeria and the Caribbean) or gombo (Bantu/Africa). The geographical origin of okra is not precisely known but South Asia, Ethiopia, and West Africa are the most likely locations. One of the earliest accounts of the vegetable comes from a Spanish Moor who visited Egypt in 1216 and noted that locals enjoyed this vegetable combined with grains. The Egyptians and Moors called this vegetable by its Arabic name, bamya, suggesting it had come into Egypt from Arabia. Most likely, the plant made its way from Ethiopia to Arabia and then into Egypt. Today, the distinctive vegetable is enjoyed in many cultures and it can be enjoyed fried, pickled, grilled or in a curry. Iraq and Pakistan rank fifth and sixth, respectively, in Okra production. Combined they produced approximately 236,566 tons of Okra in 2014.
https://botanistinthekitchen.blog/2013/09/21/okra-whats-not-to-like/
Physical Description and Harvesting
Okra, a member of the Mallow family, is related to hibiscus, hollyhock, and cotton. It is a warm-season plant because the plant cannot germinate in cold soil. The pods from the plant, which are what is eaten, are cut from the plant when they are immature, and roughly two to three inches long. The harvesting of the plant typically begins 2 months after being planted. Because the plant grows so quickly, it needs to be harvested almost every other day. For those harvesting Okra, certain precautions must be taken because the plant is covered in short hairs that can cause skin irritation if gloves and long sleeves aren’t worn. Four or five okra plants is sufficient to feed a typical family.
http://masterofhort.com/tag/okra/
Medicinal Properties
In addition to its versatility and flavor, okra is known for its interesting health benefits. It is very high in fiber and low in calories. The high fiber content slows down the rate of absorption of sugar in the gastrointestinal tract. Okra seeds have been long used in Turkey to treat diabetes and there are some studies that suggest that it does indeed lower blood sugar. The pectin in okra has also been thought to lower the LDL cholesterol which can, in turn, improve heart function. Finally, okra contains folates which can reduce the incidence of neural tube defects in infants in utero.
The health benefits of okra have spurred a popular new way of eating an old favorite. Okra water is made by putting okra pods in water and soaking them overnight. The various nutrients from the skin and pods are transferred to the water and the result is a highly nutritious drink. In addition to the drink, the most traditional way of harnessing the medicinal effects of okra is to use shredded okra peel. A small amount of this peel may offer a myriad of health benefits without having to consume large amounts of the vegetable.
- Lectin
- Protein found in okra, beans, peanuts, and grains
- Used to treat breast cancer cells
- Reduced cancer cell growth by 63% and killed 72%
- Folate
- Vitamin that aids in the prevention of fetal problems during pregnancy
- High in fiber
- Reduce harmful cholesterol
- reduce the risk of heart disease, stroke, obesity, and diabetes
- prevent constipation and maintain a healthy digestive system
- Reduce harmful cholesterol
- Vitamin K
- helps the bones absorb calcium
- prevent osteoporosis
- Seeds
- Provide oil and a source of protein
- Viscous extract
- Used as a tablet binder and suspending agent in medicines
Dishes
Bamieh
- Bamieh is a traditional stew made with okra and sometimes meat.
http://www.mypersiankitchen.com/khoresht-bamieh-persian-okra-stew/
- Mucilaginous juice can be used as a thickener for soups and stews
Sources:
Ehler, James T. “Okra History and Facts .” Food Reference, http://www.foodreference.com/html/artokra.html.
Ware, Megan. “Benefits and Uses of Okra .” Medical News Today, MediLexicon International, 20 Oct. 2017, www.medicalnewstoday.com/articles/311977.php.
“Okra.” University of Illinois Extension: Watch Your Garden Grow, University of Illinois Extension, extension.illinois.edu/veggies/okra.cfm
“Okra.” WorldCrops for Northern United States, World Crops, worldcrops.org/crops/okra.
Adelakun, Oluyemisi Elizabeth, and Olusegun James Oyelade. “Okra.” ScienceDirect, Academic Press, 2011, www.sciencedirect.com/topics/agricultural-and-biological-sciences/okra.
Staughton, John. “Top 8 Nutritional Benefits of Okra.” Organic Facts, Organic Facts, 23 Oct. 2018, www.organicfacts.net/health-benefits/vegetable/health-benefits-of-okra.html.
Watson, Kathryn. “Benefits of Okra for Diabetes .” Edited by George Krucik, Health Line, Healthline Media, 26 Jan. 2016, http://www.healthline.com/health/diabetes/okra .
“Top 10 Okra Producing Countries.” Maps of World: Current, Credible, Consistent, MapsofWorld, www.mapsofworld.com/world-top-ten/okra-producing-countries.html.
Rosewater: A rose by any other name would smell as sweet
History
The Rosa Damascena also know as Damask Rose originated in the Middle East and is the main type of rose used to create rosewater. The Sassanian Empire cultivated the flower to fashion perfumes. In the 10th century Persian scientist, Avicenna first produced refined rosewater in medieval Islamic World. However, the distilled oil would not appear until the 1500s and 1600s. The creation of fragment oil and extracts would be accredited to Greece. However, there is evidence that suggests that distilling of roses for oil occurred in 7th century AD Iran. Iran was the major producer of rose oil until the 16th century and still produces high-quality rosewater. Robert de Brie took siege of Damascus during the second crusade and is credited with bringing the Damask rose from Syria to Europe. The Crusades brought rosewater to Europe’s attention and sparked trade with the Persians making the market profitable.
Source: What is Rosa Damascena?
The Damask rose is a bushy shrub with dense stems and stiff bristles. It can grow up to two meters high with around 30 roses. The roses color range from a light pink to a light red with five leaflets that are relatively small. It has a lifespan of 50 years with a lasting informal shape. The frequent blooming makes it a popular source for perfumers production. Rosa Damascena is a hybrid of R. moschata x R. gallica crossed with the pollen of Rosa fedtschenkoana.
Source:https://www.alibaba.com/product-detail/Rose-damascena-Oil-Rose-Otto-or_155262666.html
How is rosewater made?
Rosewater is produced by either mixing rose oil with steam distilled water or steam distilling of fresh rose petals. Steam distillation allows for purification of organic compounds through a current of temperature sensitive steam. The purest rosewater is distilled from crushed petals. Traditionally the rose petals are allowed to simmer for four hours in a vessel which is covered by a copper vessel which as the water flows it transfers to the copper vessel.
Source: https://mahalo.care/essential-oils-and-absolutes/
Cultivation
The plant is cultivated in India, Bulgaria, Turkey, and Europe. Approximately 1.5-2 tons rose oil and 3.5-4 tons rose concrete are produced annually in Turkey. However, the main cultivated regions of Rosa damascena is Kashan in Iran and Fars with Kashan roses being the most popular. A mild temperature works best for the growth of the roses and should be cultivated during full sunlight. The Damask Rosa in planted in hedgerows to protect the petals from wind damage and to help easily harvest it. Harvesting happens 20 to 40 days per year depending on region and cultivation of the rose is very manual labor intensive. The roses are picked by hand then placed in a sheet of cloth and brought to a central location for steam distilling.
Source: http://cms.herbalgram.org/herbalgram/issue96/hg96-feat-rose.html
Religious Context
It’s called the Flower of Prophet Muhammad because its pleasant smell reminds people of the prophet Muhammad. Rosewater is also used in religious ceremonies. It is used during mourning ceremonies at mosques to relax and calm grieving people. The Kaaba in Mecca is washed with white cloths using combined waters from the Zamzam Well and rosewater from Kashan. This is due to Kashan having a high quality of rosewater. Also because the Well of Zamzam is the holiest place in Islam because it miraculously generated water from God.
Source: https://www.newsweek.com/what-kaaba-holiest-muslim-site-survive-war-rebellion-weather-654932
Medical Use
The Roman used rosewater for more than 30 ailments and were the first to document its healing properties. Rosewater became a medical marvel too many cultures across human development. Rosewater has anti-inflammatory and antibacterial properties. Rose water helps balance pH and remove oil and dirt from the skin.
Source: https://www.healthline.com/health/rose-water-benefits
Use of Rosewater and Rosa Oil
- Abdominal and chest pain
- Strengthening the heart
- Treatment of menstrual bleeding
- Digestive problems
- Reduction of inflammation
- Cough remedy for American Indians
- Skin Care (dry skin)
- Allergies
- Headaches and Migraine
Rose oil is said to heal depression, grief, nervous stress, and tension. When buying rosewater makes sure it is 100% distilled rosewater and avoid chemical additives.
Rosewater in Arabic Cuisine
Rosewater is used as a flavoring agent with its distinctive taste. Rosewater can be made into a syrup or simply kept as is in different dishes. It can be used in savory and sweet dishes.
Baklava
Source:http://littlespicejar.com/holiday-walnut-baklava/
Baklava is a dessert pastry filled with chopped nuts and sweetened and held together with Rosewater syrup.
Kataifi
Source: https://savoryandsweetfood.com/2013/07/12/kataif-asaferi/
Dessert usually served during Ramadan, a sort of sweet dumpling filled with cream or nuts. Drizzled with a simple rosewater syrup.
Knafeh
Source: https://www.saveur.com/article/Recipes/Knafeh-Syrup-soaked-Cheese-Pastry
A traditional dessert made with thin noodle-like pastry, or fine semolina dough, soaked in sweet, sugar-based syrup, and typically layered with cheese. Mix the ricotta cheese with the rosewater and use rosewater for a sugar syrup.
Traditions
One tradition consisted of sprinkling rosewater into the palm of an entering guest to say “welcome” to our home. Also, rosewater is used to remove the smell of food off of the had after eating. Another tradition is serving rosewater extract at Ramadan. The drink is a refreshing way to restore hydration after a day of fasting.
Works Cited
“The history of Rose Water.”Clik Rose Water, 4 Feb. 2017, https://www.cilkrosewater.com/blogs/journal/the-health-benefits-of-rose-water.
“Rose Water.” ScienceDirect, 2010, https://www.sciencedirect.com/topics/medicine-and-dentistry/rose-water.
“What is The Kaaba? A Brief History of The Holiest Muslim site ahead of Hajj” Newsweek, 29 August. 2017, https://www.newsweek.com/what-kaaba-holiest-muslim-site-survive-war-rebellion-weather-654932.
Thyme for My Presentation
Historical Background
Thyme, Thymus vulgaris, is thought to have originated somewhere in the Mediterranean or Middle eastern regions. There is controversy over the exact location of its origin, however it is known that thyme grows naturally in the Levant region (Syria, Lebanon, Jordan, Palestine and Israel) where it has been a native species for thousands of years.
The word itself is believed to be derived from the Greek word thumos or the Latin word fumus with both translate as “to fumigate” or “to smoke.” However, the Greek word thumos can also be interpreted to mean courage. Additionally, there are sources that suggest thyme comes from a different Greek word, thyo, meaning sacrifice. These definitions all reflect some of the original uses of thyme as it was used during sacrifices for its aromatic properties, and exchanged between Roman soldiers to be worn as a symbol to encourage bravery and selflessness in battle. Thyme was also burned in temples and homes of the Greeks and Romans as they believed it would bring cleansing and protection. Specifically, thyme was used by Roman emperors for its protective qualities against poisons.
Biblical scholars believe that the plant “hyssop,” as mentioned in the Bible in the Old Testament, is referring to thyme. In Exodus 22-23, “hyssop” is mentioned as the Israelites used it to mark their doors with lamb’s blood so that God would pass over them as He killed the Egyptian firstborns:
“And ye shall take a bunch of hyssop, and dip it in the blood that is in the basin, and strike the lintel and the side-posts with the blood that is in the basin . For the Lord will pass through to smite the Egyptians” (Exodus 12:22-23).
Physical Description
Thyme is a low growing shrub with woody stems and ovular, grey-greenish leaves. It flowers in clusters of small purple, pink or white in the summertime. Thyme grows best in dry, sunny, warm conditions, but it can tolerate a range of climates as there are over 400 subspecies and hybrids.
Medicinal Properties
Thyme has long been cited as having healing properties. Papyri dating back to Ancient Egypt in 1555 B.C. mentions thyme among other spices as having medicinal value. Thyme became a key component in the remedies for the bubonic plague that swept across Europe in the Middle Ages. Despite little scientific evidence of its affects at the time, we now know that a major component of thyme is thymol, which has antiseptic properties. Additionally, it was used to heal those with leprosy and epilepsy.
Today, there are many proven medicinal characteristics of thyme including:
- bacterial resistance (used in mouth wash, hand sanitizer, acne medications)
- cough suppressant
- cold remedy
- reduces high blood pressure
- anti-fungal properties
- reduces menstrual cramps
- antioxidant
- antiseptic
- decreases hair loss
- inflammation of the lungs, tonsils, and mouth
- source of Vitamin A and Vitamin C
Culinary Uses
Thyme is a central ingredient to Arab cooking and is featured in a range of dishes. It compliments meats like beef and lamb, and works well in stews and soup. It is also used to flavor butter, vinegar, cheeses and vegetables.
Za’atar is the Arabic word for wild thyme, but is often used to refer to both a mix of spices (thyme, oregano, sumac, marjoram, and sesame seeds and salt) and thyme itself. Za’atar is a staple in Arab countries, however the recipes for za’atar vary from region to region, and even household to household.
Goat Cheese, Olives, Olive oil and Thyme
Thyme Cultivation in Palestine
Over the past decade, there has been a dramatic increase in thyme cultivation in Israeli occupied Palestine and in the West Bank. Farmers have begun to switch from growing a range of vegetables and citrus fruits to growing only thyme for their own use and for export. A Palestinian farmer named Muayyad Said and his neighbor, Abdullah Omar, both agree that cultivating thyme is much more profitable because it is grown year round, requires less fertilizer and pesticides and requires less labor than other crops. Additionally, thyme successfully produces for up to seven years, is capable of producing a harvest every forty days, and is known to be resistant to diseases and insects. Because of these highly attractive qualities, the land area that is used for growing thyme had doubled.
Thyme is directly related to the ongoing conflict in Israeli occupied Palestine and and the West Bank. It is seen as a symbol of Palestinian land ownership as seen in the slogan,”[w]e will stay here as long as there are thyme and olives” (Thyme.. Palestine’s Green Gold). An Israeli law established in 1997 forbade the harvesting of wild thyme, but this law is seen by many Palestinians as yet another way for Israeli forces to control and regulate land that does not belong to them. Although Palestinians have begun to cultivate thyme on a large scale, there is a belief that wild thyme is better than the cultivated strains, so the inability to harvest naturally growing thyme is not favored by Palestinians. Some also argue that large scale cultivation destroys the intimate relationship between the Palestinians and their land. This issue of thyme harvesting regulation and control is largely representative of the Palestinian-Israeli conflict and is essential in understanding thyme as it relates to the Arab world.
Works Cited
Britannica, The Editors of Encyclopaedia. “Thyme.” Encyclopædia Britannica, Encyclopædia Britannica, Inc., 30 Dec. 2015, http://www.britannica.com/plant/thyme.
“Ezov.” Revolvy, http://www.revolvy.com/page/Ezov.
“Goat Cheese with Olives, Lemon, and Thyme.” In the Kitchen with Kath, 23 Jan. 2018, inthekitchenwithkath.com/2012/08/22/goat-cheese-with-olives-lemon-and-thyme/.
Inskeep, Steve, and Maria Godoy. “Za’atar: A Spice Mix With Biblical Roots And Brain Food Reputation.” NPR, NPR, 11 June 2013, http://www.npr.org/sections/thesalt/2013/06/11/190672515/zaatar-a-spice-mix-with-biblical-roots-and-brain-food-reputation.
Manoosh Pizzeria. “Za’atar: A History.” Manoosh Pizzeria, 2 Nov. 2017, http://www.manoosh.com.au/zaatar-a-history/.
McCormick Science Institute. “History of Spices.” McCormick Science Institute, http://www.mccormickscienceinstitute.com/resources/history-of-spices.
Nordqvist, Christian. “Thyme: Benefits, History, and Forms.” Medical News Today, MediLexicon International, 23 Aug. 2018, http://www.medicalnewstoday.com/articles/266016.php.
“Organic Thyme, English (1 Oz).” Peaceful Valley Organic Thyme Seeds, English (1 Oz) – GrowOrganic.com, http://www.groworganic.com/o-thyme-english-1-oz.html.
“Thyme Cultivation Fuels Palestinian Green Gold Rush.” Middle East Monitor, 15 Sept. 2015, http://www.middleeastmonitor.com/20150915-thyme-cultivation-fuels-palestinian-green-gold-rush/.
“Thyme.” The Epicentre, theepicentre.com/spice/thyme/.
“Thyme.” Our Herb Garden, 27 Jan. 2015, http://www.ourherbgarden.com/herb-history/thyme.html.
“Thyme.. Palestine’s Green Gold.” Palestine Economy Portal, 2015, http://www.palestineeconomy.ps/en/Article/22/Thyme-Palestine%E2%80%99s-Green-Gold.
“University of Illinois Extension Serving Dewitt, Macon and Piatt Counties.” Thyme – Plant Palette – University of Illinois Extension Serving Dewitt, Macon and Piatt Counties, June 2008, web.extension.illinois.edu/dmp/palette/080615.html.
Vered, Ronit. “How Za’atar Became a Victim of the Israeli-Palestinian Conflict.” Haaretz, 24 Apr. 2018, http://www.haaretz.com/israel-news/.premium.MAGAZINE-how-za-atar-became-a-victim-of-the-israeli-palestinian-conflict-1.5466747.
“A Visit to Abu Kassem Za’atar Farm.” David Lebovitz, 17 Sept. 2013, http://www.davidlebovitz.com/a-visit-to-abu-kassem-zaatar-farm/.
“Zatar: Spice Jewel of the Middle-East.” Spice of Zara, Feb. 2015, http://www.spiceofzara.com/blogs/theblog/18878183-zaatar-spice-jewel-of-the-middle-east.
The Eggplant: Pre-Emoji
Etymology & History
The name Eggplant is believed to come from the British Isles and was first recorded in 1763, a word that describes what the plant literally looks like when the fruit begins to grow. Before Eggplant was even a word, there were many names for the fruit that come to the British Isles from the East. The many other names for the Eggplant include Aubergine, Brinjual, and Solanum Melongena come from the Arabic word Bāḏinjān which itself has been influenced by South Indian languages.
The Eggplant is believed to originate from South India, where even today it still grows wild. The cultivation of the Eggplant dates back to prehistory, primarily in South and East Asia and the Arab World. The earliest written record of the Eggplant was in Chinese trade treaty from 544 CE. Due to the lack of written record historians use the etymology of the fruit to trace its origins. The abundance of Arabic and North African words for eggplant and the absence of Roman or Greek words for the fruit support the belief that the Arabs did not introduce the Eggplant to the mediterranean until the middle ages.
What is an Eggplant exactly?
Besides the metaphor, the Eggplant comes from Solanaceae, more commonly known as the Nightshade family.
The eggplant itself is the fruit of the plant. It grows on stems that are fairly tall and spiny with flowers that are a delicate pale purple
The eggplant is a tropical perennial plant that likes to be cultivated in temperate climates. Though some exceptions do occur.
Uses
- Improve heart health due to the high amount of fiber, potassium, vitamin C and B6. These are all known to lower mortality rates from heart disease but also reduce rates of contracting heart disease in the first place.
- Lower blood pressure, anthocyanin and vitamin E are both found in the eggplant. The former is known to drop blood pressure significantly and the latter is known to treat chest pain and hardened and/or blocked arteries.
- Due to the high amount of Iron in an Eggplant, they are used to energize those with Iron Deficiencies such as Anemia
- Manage or prevent type 2 diabetes due to the high amount of fiber and low number of soluble carbohydrates. Eggplants also contain a high amount of glycosides and angiotensin compounds that help control glucose absorption and phenols which aids the breaking down of carbohydrates slowly by insulin. Both of these help in controlling blood sugar levels.
- Anti Uses
- Due to the relation of the plant itself to Nightshade it was once believed that the plant was extremely poisonous, eating the leaves and the stem of the plant are dangerous but the fruit is edible. It was also believed in early western Europe that eating an Eggplant would cause insanity.
- The Eggplant must be cooked! If eaten raw the chemicals within the fruit can cause digestive upset
Dishes
Baba Ghanoush
Zaatar Roasted Eggplant
Fatet Batinjan
Daily Life
The daily lives of citizens of the Arab World in the medieval times revolved around food. The eggplant allowed for family to come together whilst preparing a dish such as stuffed Eggplant.
Bibliography
https://en.wikipedia.org/wiki/Eggplant#Etymology_and_regional_names
Yurt Lover’s Delight: Yogurt in the Middle East
“The one who burns his mouth for drinking milk too hot, eats even yogurt carefully.” – Turkish Proverb
Etymology
Yogurt is an ancient food that has gone by many names over the millennia: zabadi (Egypt), mast (Iran), leben raib (Saudi Arabia), laban (Iraq and Lebanon), roba (Sudan), dovga (Azerbaijan), and many, many more. Specifically, the word “yogurt” is believed to have come from the Turkish word “yoğurt” which may be related to the words “yog˘urmak,” which means to thicken, coagulate, or curdle or to “yoğun”, meaning thick or dense.
Literature
Speaking of Turkey, the Turks were the first peoples to truly explore and subsequently record their investigation of yogurt. The first literary mention of yogurt was by medieval Turks as recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by K. H. Yusuf in the 11th century. The texts not only mention the word “yogurt” but also describe its use by nomadic Turks. The Turks were also the first to use yogurt medicinally for a variety of illnesses and symptoms.
Source : Myoldmaps.com
Speaking of Turkey, the Turks were the first peoples to truly explore and subsequently record their investigation of yogurt. The first literary mention of yogurt was by medieval Turks as recorded in the books Diwan Lughat al-Turk by Mahmud Kashgari and Kutadgu Bilig by K. H. Yusuf in the 11th century. The texts not only mention the word “yogurt” but also describe its use by nomadic Turks. The Turks were also the first to use yogurt medicinally for a variety of illnesses and symptoms.
History
It is believed that milk products were incorporated into the human diet around 10000–5000 BC, with the domestication of milk-producing animals. However, the exact history of yogurt is shrouded in mystery. It is widely believed that yogurt originated in the Middle East region. According to legend herders in the region used to carry around milk in sacks made out of the stomachs of animals and as they transported this milk over long, hot distances it eventually began to solidify and thus began the craze that is yogurt today.
But how is it possible that this milk turned into yogurt and did not just spoil and make everyone sick? Well, it appears that an enzyme called chymosin, which occurs naturally in animal stomachs, allowed for the solidification and preservation of milk in a way that made it digestible by humans.
Fun Facts
Source: Ancientexplorers.com
- Apparently, Genghis Khan was a big fan of yogurt as he is said to have fed his army yogurt because he believed that it instilled bravery in his warrior. Today, yogurt is a staple of the Mongolian diet.
Source: medicalnewtoday.com
- Yogurt has been used as a sunburn cream, a smallpox preventive, a cure for intestinal diseases, to relieve anxiety, treat arthritis and impotence, cure skin diseases, alleviate insomnia and, more recently, as a way to significantly lower cholesterol levels and promote long life.
- Sheep’s and buffalo’s milk are the most highly prized varieties of milk because of their butterfat content,(usually around 5-7%), compared to the 1½ to 3½ percent of cow’s milk.
Source: World Atlas
Labneh
Yogurt is usually created when bacterial cultures are added to milk and then heated over the course of a couple of hours. However, in the Middle East this process takes on an additional step in order to make Labneh. Labneh is a thicker version of yogurt, and often is referred to as a cheese. Though it has the same consistency as cream cheese it maintains the sour taste of yogurt. In order to make it after the initial process of making yogurt is finished the whey is then strained out to create a dip. Oftentimes it is often eaten in the same manner as hummus.
Recipes
Yogurt is commonly consumed plain, used in cooking, used in salad dressing, or diluted as a drink.
Labneh Cucumber Yogurt Sauce
Source: Thymeandtoast.com
Cucumber Labneh is traditionally served alongside Lebanese dishes such as meat stuffed grape leaves, M’Juddarah (lentils with caramelized onions), or Sfeehas (meat pies). But it is also great to just dip some pita in!
Ayran
Source: Milliyet.com.tr.
Ayran is a savory yogurt-based beverage that is mixed with salt. It is traditionally served chilled and often as an accompaniment to grilled meat or rice, especially during summer. It is made by mixing yogurt with chilled or iced water and is sometimes carbonated and seasoned with mint and salt.
Shakriya
Source: Middleeastmonitor.com
Shakriya is a yogurt stew that contains yogurt, lamb or chicken, and onions. It is usually served with rice. The dish is said to come from the Arabic word “shukr” which means “to thank”. The name comes from the fact that it is considered to be an expensive dish and a dish that ordinary people couldn’t make often. Therefore, this name was chosen as celebration for every time it was able to be made and enjoyed.
Works Cited
Bodyfelt, F. W., et al. The Sensory Evaluation of Dairy Products. Van Nostrand Reinhold, 1988.
Fisberg, Mauro, and Rachel Machado. “History of Yogurt and Current Patterns of Consumption.” Academic.oup, Oxford Journals, 2015.
Hansen, Eric. “Saudi Aramco World : Of Yogurt and Yoruks.” AramcoWorld, 2008, archive.aramcoworld.com/issue/200804/of.yogurt.and.yoruks.htm.
“Shakriya.” Middle East Monitor, 22 May 2016, www.middleeastmonitor.com/20160522-shakriya-yogurt-stew/.
Yildiz, Fatih. Development and Manufacture of Yogurt and Other Functional Dairy Products. CRC Press, 2016.
Yoghurt.” Dictionary.com, Dictionary.com, www.dictionary.com/browse/yoghurt.
Coffee: From the Ground(s) Up
Coffee is synonymous with bright eyes and beautiful mornings, its warmth–and caffeine–a helpful tool when comfort and energy are necessities. In a fast-paced world, it’s no surprise that coffee consumption worldwide was at an all-time high of almost 9.08 billion kilograms per year. Specifically within the Arab World, coffee holds integral cultural and historical roles, neither of which can be understood without first tracing it back to its roots.
A Brief History
There are a variety of stories that claim to tell the true origin of coffee, or قهوة (qahwa), but most widely accepted is the tale of Kaldi. An Ethiopian goatherd, Kaldi tried a “red bean” after his goat ate one and instantly showed a noticeable change in its demeanor. Soon, a neighboring Sufi monk noticed Kaldi’s new habit of eating the beans, and, seeing their potential for increasing attentiveness for prayers, began to eat them himself. However, the monk decided to boil his and drink the liquid rather than eat the fruits whole. Thus, coffee drinking was born.
Originally grown by an Ethiopian tribe, coffee was eaten, not drunk, by the group between 575 to 850 CE. Ground coffee beans were mixed with animal fat to provide long-lasting energy, like a rudimentary protein bar. It was simultaneously being newly cultivated in Yemen beginning in 575 CE. Coffee was not brewed as a hot beverage until some time between 1000 and 1300 CE, when the physician and philosopher Avicenna of Bukhara first described the “medicinal” properties, which he coined “bunchum”, of the plant.
Coffee then spread to the great Arab cities, beginning with Mecca in 1414 and eventually reaching Medina between 1470 to 1499, then Constantinople in 1517. Despite rigorous means of protecting the secrets of its cultivation, including heating and boiling exports to ruin any possibility of their germination, coffee was eventually smuggled into India in 1600. As Europe slowly gained power and the knowledge of coffee cultivation began to permeate throughout the globe, the Arab world’s sovereign enjoyment of the plant was eventually trampled by colonial powers. Coffee was soon popular worldwide.
The Growth Cycle
The genus Coffea is shared by over twenty different species, but only two types, Coffea arabica and Coffea canephora var. Robusta, are popular today. The arabica species is native to East African and Central and South American countries, while robusta can be traced to West Africa and Southeast Asia.
Coffea arabica (Source: Know Your Grinder)
Seven to eleven months after being planted, small, cherry-like fruits, each of which hold two coffee beans, appear on the trees. A single plant can produce up to 4,000 coffee beans annually, reaped either by hand-picking or by strip-harvesting. Beans are then processed by either the wet method (soaked in enzymatic tanks to loosen outer coatings, then dried for two weeks) or the dry method (dried in the sun for four weeks), both of which remove outer layers to get to the bean. Based on the preferred flavor or specificity, beans are then sorted by size and roasted accordingly.
See the production process of Coffea arabica in action!
Nutritional Value
Although coffee is not significantly nutritious, it does provide various micronutrients, including potassium, magnesium, and niacin. It also contains compounds, such as chlorogenic acids and melanoidins, that have antioxidant properties, meaning they help to prevent or slow cell damage.
The most notable element of coffee, however, is caffeine, a chemical that promotes mental alertness and improves sleep patterns. Typically, each cup of coffee contains 75-100 milligrams of caffeine. Such characteristics were extremely intriguing to Arabs and continue to fuel the coffee market today.
Cultural Significance
Because Islamic law discouraged–or even outlawed–drinking alcohol, coffee was seen as an enjoyable alternative, especially because of its stimulating aftereffects that were perceived as similar to those of the banned beverages. In fact, the word now used for coffee, قهوة (qahwa), originally meant wine.
- Arab Figures in a Coffee House, Carl Friedrich Heinrich, 1870. (Source: Art.com)
As its popularity grew, new gathering places for drinkers of coffee began to be constructed. These first coffeehouses appeared first in Constantinople in 1554, and they blossomed as centers for intellectualism, music, and social interaction.
However, according to religious leaders, the rising popularity of such community establishments began to detract from Muslims’ presence in mosques, causing the enraged mufti to legally forbid coffee drinking, claiming it had “wine-like” effects and led drinkers down a “path of sedition”. Thus, in 1511, all of the coffeehouses in Mecca were shut down by then-governor Khair-Beg. These legal restrictions had little lasting impact, though, for Egyptian sultans quickly reversed the ruling and reinstated coffee-drinking, encouraging the rest of the Arab world to do the same.
The sense of community that coffee inspired in the days of Constantinople still lives and breathes in the Arab world today. Such lasting cultural significance can be seen in UNESCO’s 2015 announcement of Arabic coffee as Intangible Cultural Heritage, the organization citing its strong connection to generosity and community as the sources of its long-standing strength.
In the process that UNESCO recognizes, Arabs prepare coffee in front of their guests to show them hospitality. First, beans are carefully selected, then roasted in a shallow pan, or a dallah, over a fire. After they are heated, the beans are boiled and brewed into the drink, which is then poured into smaller cups, known as finjaan. Each cup is only filled to a quarter of its fullness, and the eldest is normally served first.
A woman preparing coffee for guests (Source: UNESCO)
This process is highly ritualized, the cup and pot each needing to be held in specific hands and the number of cups one is permitted to drink being bluntly regulated (at least one, no more than three). Preservation of this tradition is ensured by its passing onto younger children, who learn through observing and assisting their parents with the process. Through traditions like this, the connectivity proliferated by the coffeehouses of Mecca, Medina, and Constantinople still remain prosperous today.
Artistic Responses
Like other elements of cultural significance, coffee has inspired a variety of poems and lyrical expression. The first known piece using the plant as its muse was written by Sheik Ansari Djezeri Hanball Abd-al-Kadir in 1587 and titled, “In Praise of Coffee”. It reads,
“Oh Coffee, you dispel the worries of the Great, you point the
way to those who have wandered from the path of knowl-
edge. Coffee is the drink of the friends of God, and of His
servants who seek wisdom.
…No one can understand the truth until he drinks of
its frothy goodness. Those who condemn coffee as causing
man harm are fools in the eyes of God.
Coffee is the common man’s gold, and like gold it brings to
every man the feeling of luxury and nobility…Take time in
your preparations of coffee and God will be with you and
bless you and your table. Where coffee is served there is grace
and splendor and friendship and happiness.
All cares vanish as the coffee cup is raised to the lips.
Coffee flows through your body as freely as your life’s blood,
refreshing all it touches: look you at the youth and vigor
of those who drink it.
Whoever tastes coffee will forever forswear the liquor of
the grape. Oh drink of God’s glory, your purity brings to man
only well-being and nobility”
Other poems, such as “Coffee Companionship”, express great love for the plant, exemplified in the following connection to Islam:
Grief is not found within its habitations. Trouble yields humbly to its power.
It is the beverage of the children of God, it is the source of health.
It is the stream in which we wash away our sorrows. It is the fire which consumes our griefs.
Whoever has once known the chafing-dish which prepares this beverage, will feel only aversion for wine and liquor from casks.
Such passionate works that coffee has inspired signify the importance within the personal and cultural connections amongst members of the Arab community.
Coffee Around the Arab World
Today, the Arab world relies heavily on imports for its coffee supply, the majority of which come from the “coffee belt”, which includes equatorial countries such as Brazil,
Egyptian coffee being prepared (Source: Bunaa)
Ecuador, and Kenya. Although consistently popular throughout the Arab world, the means in which coffee is prepared vary from country to country. In Egypt, for example, coffee is prepared with a small layer of foam, or a”face”, while in Lebanon, it lacks any foam and is instead boiled only once. In Yemen, coffee beans are mild-flavored and are combined with ground spices, like cinnamon, saffron, and cardamom. As displayed in the video below, in Saudi Arabia, green coffee beans are boiled until slightly frothy, then removed from heat and combined with cardamom and creamer.
Watch to see how Saudi coffee is made!
Just as rich in history as it is in flavor, coffee has a long-standing connection with the Arab world. Through continued appreciation of the plant itself and the traditions it has created, coffee will continue to maintain its position as the “wine of Islam” for many more cups to come.
Works Cited
“32. A History of Coffee in Literature.” Web Books, http://www.web-books.com/Classics/ON/B0/B701/37MB701.html. Accessed 23 October 2018.
“Arab Coffee, a symbol of generosity.” UNESCO Intangible Cultural Heritage, 2015, ich.unesco.org/en/RL/arabic-coffee-a-symbol-of-generosity-01074. Accessed 23 October 2018.
“Caffeine Content for Coffee, Tea, Soda and More.” Mayo Clinic, Mayo Foundation for Medical Education and Research, 14 Apr. 2017, http://www.mayoclinic.org/healthy-lifestyle/nutrition-and-healthy-eating/in-depth/caffeine/art-20049372. Accessed 23 October 2018.
Coffee and Health, 24 Nov. 2017, http://www.coffeeandhealth.org/topic-overview/nutrition-information/. Accessed 23 October 2018.
Fridell, Gavin. Coffee. Polity Press, 2014, Cambridge.
Hugo, John. “Coffee and qahwa: How a drink for Arab mystics went global.” BBC News, 18 April 2013. https://www.bbc.com/news/magazine-22190802. Accessed 23 October 2018.
Luttinger, Nina, and Gregory Dicum. The Coffee Book: Anatomy of an Industry from Crop to the Last Drop. 2nd ed., New Press, 2006, New York.
“Middle Eastern Coffee Culture and History.” Kopi Luwak Direct, 2017, kopiluwakdirect.com/middle-east-history-culture/. Accessed Oc
Mlynxqualey. “Arabic Literature and the Politics of Coffee: 3 Books.” ArabLit, 19 June 2018, arablit.org/2018/06/21/arabic-literature-and-the-politics-of-coffee-3-books/. Accessed 23 October 2018.
“Moroccan Arabic Coffee.” Travel Exploration, 2018, travel-exploration.com/ subpage.cfm/coffee. Accessed 23 October 2018.
“The Current State of the Global Coffee Trade.” International Coffee Organization, 14 Oct. 2016, http://www.ico.org/monthly_coffee_trade_stats.asp.
Seidel, Kathleen. “Coffee–The Wine of Islam.” Serving the Guest: A Sufi Cookbook, 2000, http://www.superluminal.com/cookbook/essay_coffee.html. Accessed 23 October 2018.
“Sixth Century: Coffee Arrives on the Arabian Peninsula.” The History of Coffee and Coffeehouses. http://webpage.pace.edu/nreagin/s2004his296k/karenaleta/MiddleEast.html. Accessed 23 October 2018.
Warah, Holly S. “How to Prepare and Enjoy Arabic Coffee.” Arabic Zeal, 29 Aug. 2011, arabiczeal.com/prepare-enjoy-arabic-coffee/. Accessed 23 October 2018.
Cumin for the Human
SHORT HISTORY OF CUMIN
Source: Terra EarthFood
The earliest mentions of cumin in history come from the second millennium BCE. It was always used as a spice in cooking. According to the New World Encyclopedia, Iran was the principal supplier historically, but nowadays Sri Lanka, Syria, Pakistan, and Turkey are major suppliers in the Arab world. The Egyptians used cumin to aid in mummification. It is was a common spice to have on the table to add to any dish. The ancient Greek and Romans also used the spice heavily. In addition, later on in time the Spanish brought it to the Americas.
WHAT IS CUMIN?
Cuminum cyminum
Cumin in its primary form is a flowering plant. It comes from the parsley family with the scientific name cuminum cymium. This flower germinates in one to two weeks. There are two types of cumin. One is just plainly called cumin and is a tan color in fruit form and black cumin which has tan colored fruits. Although the flower produces fruit, they are often called seeds and that is accepted universally because of their appearance when dried. It thrives is dry and arid climates with a lot of sun. The indicator that the fruit is ripe is when it turns brown. After it ripens, it takes a little while longer before the seeds on the inside drop out, so they must be harvested within that timeframe.
MEDICINAL USES OF CUMIN
Most of the uses of cumin are not of the ground up spice, but of the fruit. In many cases they were put in mixtures such as teas. Furthermore, the fruit is extracted for its essential oil and the aroma can aid in clearing of nasal passages and that nature. In Islam, black seed cumin is seen to be the cure for “everything but death.”
- High in iron
- Good for lactating mothers
- Helps with nausea with pregnant women
- High in fiber
- Helps with digestion
- Soothes stomach aches (toast the seeds and put them in water)
- Anti-inflammatory, anti-fungal, and antibacterial properties
- Fights the common cold
- Fights asthma
- Soothes inflamed muscles
- High in Potassium
- Regulates blood pressure
- Hair–
- Prevents dandruff
- Prevents hair loss
- Prevents thinning of hair
- Helps hair become long and shiny
- Vitamin E
- Good of skin (helps fight premature aging)
- High in minerals
- Helps restore memory
CUMIN IN FOOD
Cumin is used as a flavor enhancer. According to various sources it has a bitter earthy taste and according to others it brings out the sweetness in dishes. Cumin in hindi is called Jeera. There are many Jeera focused dishes such as Jeera Chicken, Jeera Vegetables, Aloo Jeera, and Jeera Rice. Also, it was used in hummus, meat stews, and much more.
Jeera Chicken
Aloo Jeera
Hummus with cumin
CUMIN IN RELIGION
“Woe unto you, scribes and Pharisees, hypocrites! For ye pay tithe of mint and anise and cummin, and have omitted weightier matters of law, judgement, mercy, and faith: these ought ye to have done, and not to leave the other undone”
-Matthew 23:23
“Does he not level its surface and sow dill and scatter cummin and plant wheat in rows, barley in its place and rye within its area?”
-Isaiah 28:25
Sources:
“Cumin.” New World Encyclopedia, 7 Nov. 2011 http://www.newworldencyclopedia.org/entry/Cumin.
“Jeera Recipes.” NDTV Food, https://food.ndtv.com/topic/jeera/recipes.
“How to Grow Cumin.” Herb Gardening, http://herbgardening.com/growingcumin.htm
The Holy Bible, New International Version. Grand Rapids: Zondervan House, 1984. Print.
“Terra-Cumin Powder.” Terra Earthfoods, https://www.terraearthfood.com/products/terracuminpowder.
“Cumin.” World Crops Database, 2018. https://www.world-crops.com/cumin/.
[Fig]ment of Your Imagination
History
Fig trees were one of the first trees to be cultivated. It is believed that Figs, or Ficus Carica, originated from the area between Asiatic Turkey and Northern India around 9400 BCE. The earliest fig fossil can be found in the Jordan Valley. Figs became popular as they are a very hardy and nutritious meal. They eventually moved to Greece, the rest of Europe, Asia, and the America’s
Figs grow as small trees or bushes ranging and can grow up to 20 feet tall and wide.
Culture
Allah made an oath by figs in the Quran
“[I swear] by the figs and by the olive”– (Quran, 95:1) Surat at-Tin (The Fig)
There are many instances of Muhammad endorsing figs as a stable of an Arab diet
“Eat figs! I would say a certain type of fruit was sent down to us from the heavens I would say it’s a fig because it has no seeds. It ends the piles and is useful for gout.” – Muhammad
“If I desired a fruit in the Garden of Eden, I would choose the fig.” -Muhammad
“It is a fruit from Paradise and a cure for piles” -Muhammad
Ibn al-Qayyim, an important medieval spiritual writer, praised figs. He said that figs could cleanse kidneys and benefit the chest and throat.
Figs are also very prominent in Asia Minor. Fig trees symbolizes power and places of prayer. This is a picture of a Ficus benghalensis fig tree in Ayutthaya, India
Dishes
Mrabbah al-teen (Dried fig jam)
Baklava
Ma’amoul
Coffee was a very important drink to the Arabs, there was a whole ceremony to drink it. In some regions figs would be dined on while they waited for the coffee to brew
Figs were typically eaten whole, either fresh or dried
Nutritional Value
The Nutritional value of figs increases when they are dried.
Figs have the highest value of fiber per fruit, one dried fig contains 20% of the daily recommended intake of fiber. It also contain many other nutrients like: Calcium, Magnesium, Iron, and Polyphenols. Figs also contain Psoralen which, when in contact with ultraviolet light, can treat some skin disorders, including lymphoma. The fiber in figs may reduce risk of type 2 diabetes
Uses
Figs are a versatile “fruit” that can be eaten dried, brewed into an alcoholic beverage. It also had some medicinal purposes and was used as a laxative
Boukha
Medicinal:
- Insomnia
- Memory loss
- Fatigue
- Constipation
- The heart
- Muhammad said Figs help curb Hemorrhoids
Cultivation
Fig trees take at a minimum 3-4 years to mature and grow fruit. Figs grow best at higher elevations, not too much humidity, and without much rainfall. Figs are fairly drought resistant and are able to bounce back after a freeze. However diseases can kill figs. One of the most prominent ailments is the fig mosaic virus.
The Capri fig is a “male” tree that is inedible and only used to pollinate other trees. “Female” fig trees may have male and female flowers or just female flowers, and produce edible fruit. Fig trees are fairly hardy and will really only get pests or diseases if they are under stress.
An interesting fact is that figs are not actually fruit, but flowers. Here’s how their pollination works:
The top five producers of figs are Arab countries, with Turkey being the top by more than twice as many
Types of Figs
Common: Does not require pollination
Capri: non-edible figs where the fig wasp lives
Sources:
https://www.britannica.com/plant/fig
https://www.angieslist.com/articles/tips-growing-fig-trees.htm
https://www.1800flowers.com/blog/flower-facts/figs-fruits-or-flowers/
https://permaculturenews.org/2016/09/30/dig-fig-essential-guide-need-know-figs-ficus-carica/
http://www.healthymuslimah.com/food-quran-figs/
https://theislamicinformation.com/fruits-quran-sunnah/
https://www.jstor.org/stable/4252586?seq=1#metadata_info_tab_contents
http://www.tasteofbeirut.com/dried-fig-jam-mrabbah-al-teen/
http://www.helleniccomserve.com/figs.html
https://homeguides.sfgate.com/problems-growing-figs-73830.html
Culture of Arab Food 