The Power and Delight of Sesame Seeds

Brief History:

The origination of sesame seeds began in India around 5000 years ago. They were spread across the Middle East, Africa, and Asia through a series of trading routes. The first appearance of sesame seeds can be seen in Mesopotamia around 2500 years. Once the Middle East was introduced to sesame seeds it became an item that had an essential use in everyday life. According to an article about the use of sesame seeds in Southwest Asia, around 668 in the Byzantine empire, sesame seeds that once had an equal worth of grain, surpassed grain twice as much in price due to the high demand. In one of the stories from in one thousand and one nights, Ali Baba uses the words, “Open Sesame” as a secret password. This term alludes back to when sesame seeds are at their ripest and the slightest touch will cause them to break open. Sesame was highly desired primarily because of the oil that can be produced. Sesame oil was primarily as lamp lighting oil or as part a form of payment for zakah, one of the five pillars of islam that requires people to give charity.

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Sesame seeds come in various colors of black, white, and many various shades of brown. They are considered a warm crop which means that they are grown in the summer time. In order to grow the soil must be moist and free of weeds. Sesame seeds need a perfect soil consistency to grow so they are irrigated. They also need to be carefully watched because not; if they are to ripe, the seeds will start to crack open on their own releasing the seeds from their pods. This leads to a major loss in mass profit. Once they are ready to be harvested are picked and then hit very hard to release all the seeds from the buds of the flower. FUN FACT, The most desired sesame oil is called Zaita Alwaden. One of the reason that this type of oil is so popular was due to the fact that it was made on a press with a wooden pestol that was driven by camels. This type of press can be found primarily in Sudan and Yemen It is rare now and is considered to be one the of the most fine types of sesame oil because of how slowly and gently it is produced as most oil now is pressed by a machine.(Bedigian, page 339)

https://www.youtube.com/watch?v=j2ip2xzLvTo

Medical: Physicians of the Ancient Arab world used sesame seeds and it’s oil for many different purposes. Sesame seeds are filled with a lot of nutritious attributes such as: fiber, protein, an abundance of different nutrients, copper, magnesium, and calcium. Consuming sesame seeds as many health events such as: lowering cholesterol and possibly prevent cancer, and increases bone, and cardiovascular health.

Some of the ways that sesame seed oil was used to cure the sick and resolve ailements by the arab physicians were:

.laxatives

.Increase in fertility

.Ear aches

.Body aches and pains

.An attribute to a drug that was believed to help with leprosy

.Remedy for insanity

.Helped with over eating because it so high in protein

.Cough medicine/Helped with lung problems

.Stomach aches

.Mood Swings

.Kidney Stones

.Soothes Rashes

.Helps with snake bites

.Hair Growth(still used today)

(*Bedigian, page 336)

Sesame Seed Consumption and Food in the Arab Diet:

Sesame seeds are a huge part of diets all over the Arab world. In Lebanon, “The sesame seed is to the Lebanese what parmesan cheese is to the Italians: a must-have, an essential, a favorite flavor-maker.”(Abood paragraph 1) It is commonly seen on top of baked goods or in sauces.

Some dishes and Products that have sesame in them include

ESSENTIAL: TAHINI SAUCE- An essential to many arab food dishes. It is made out of sesame seeds, garlic, olive oil, salt, lemon juice, parsley, and cilantro.

https://www.epicurious.com/recipes/food/views/tahini-sauce-109039

.Za’tar Spice(Like the bread we had in class) sesame, thyme ect.

 

https://www.bonappetour.com/blog/7-secret-recipes-from-arab-locals/

. Baraziqu, a Syrian sesame cookie

 

https://www.geniuskitchen.com/recipe/baraziq-sesame-cookies-syria-middle-east-374206

Version of Falafel encrusted with sesame seeds: Falafel is a dish that is made with chic peas, spices, and can included tahini(sauce made out of sesame seeds) and is deep-fried

https://www.kqed.org/bayareabites/100765/for-the-best-falafel-make-them-at-home

Sesame Baklava: A sweet dessert made with pastry dough, rose or orange water, honey, and is usually made with pistachios but can be made with different types of nuts or seeds. There is a version that is made with sesame seeds.

https://amiraspantry.com/baklava-rolls/

Hummus: A dish made with garbanzo beans(chic peas), olive oil, garlic, lemon and of course one of the key ingredients, tahini.

Baba ghanoush: A dish made from cooked eggplant, tahini, olive oil, and spices

https://www.google.com/search?hl=en&biw=1440&bih=699&tbm=isch&sa=1&ei=RGq9W7WOB-Hl_QbxiZCwDg&q=lebanese+hummus&oq=lebanese+hummus&gs_l=img.3..0l3j0i7i30j0i24l6.5573.8625..9193…0.0..0.58.449.9……1….1..gws-wiz-img.5Rid8hcciCI#imgrc=NCm-YYCg3FnXsM:

 

https://www.google.com/search?q=baba+ganoush&hl=en&source=lnms&tbm=isch&sa=X&ved=0ahUKEwizv42R8PrdAhUDneAKHSJDA6sQ_AUIDigB&biw=1440&bih=699#imgrc=hZS0dt954foOYM:

 

Works Cited:

Abood, Maureen, Sesame Seeds A Lebanese Favorite, Rose Water and Orange Blossoms https://www.maureenabood.com/sesame-seeds-a-lebanese-favorite/ 8 October 2013. Accessed 09 October 2018.

Amira, Authentic Baklava Recipe; Baklava Rolls, Amira’s Pantry https://amiraspantry.com/baklava-rolls/ 5 December 2017, Accessed 09 October 2018.

Beidgan, Dorthea, History and Lore of Sesame in South West Asia, New York City, The New York Botanical Garden, 2004.

Bedigan, Dorthea, and Jack R. Harlan the third, Evidence for Cultivation of Sesame in the Ancient World, New York City, The New York Botanical Garden, April-June 1986.

Berkley Wellness, Sesame: Little Seeds, Big Benefits, Berkley Welness University of California, http://www.berkeleywellness.com/healthy-eating/nutrition/article/sesame-little-seeds-big-health-benefits, 2 August 2016. Accessed 09 October, 2018

Flippone, Peggy Trowbrige, Sesame Seed History. The Spruce Eats, https://www.thespruceeats.com/sesame-seed-history-1807662 . 4 April, 2017. Accessed 9 October 2018.

Herington, Diana, 20 Huge Benefits of Sesame, Care2 Healthy Living, https://www.care2.com/greenliving/20-health-benefits-of-sesame-you-wont-believe.html n/a, Accessed 09 October 2018

Mike, Sydney, Baraziqu– Sesame Cookies(Syria–Middle East), Genius Kitchen 2011. Accessed 09 October, 2018

N/A, All Things Assyrian, Historical Uses of Sesame. Assyrian International New Agency, http://www.aina.org/ata/20111031185843.htm 31 October, 2011. Accessed 9 October 2018

N/A, Hummus (Chick-peas hummus), Taste of Beirut http://www.tasteofbeirut.com/hummus/ 21 March 2009. Accessed 09 October 2009.

N/A, Sesame Seed Farming, Agri Farming, https://www.agrifarming.in/sesame-farming/, n/a. Accessed 09 October , 2018

N/A, Sesame, W.P Armstrong, https://www2.palomar.edu/users/warmstrong/ecoph44.htm#top, 11 September 2016, Accessed 09 October 2018

N/A, Sesame Seeds, The George Mateljan Foundation, http://www.whfoods.com/genpage.php?pfriendly=1&tname=foodspice&dbid=84 2001. Accessed 9 October 2018.

N/A, Simple Baba Ghanoush, Minimalist Baker https://minimalistbaker.com/simple-baba-ganoush/ 2013. Accessed 09 October 2018.

N/A, 7 Secret Recipes from Arab Locals, Bon Appetour https://www.bonappetour.com/blog/7-secret-recipes-from-arab-locals/ n/a, Accessed 09 October, 2018

N/A, Tahini Sauce, Epicourious https://wordpress.com/post/cultureofarabfood.wordpress.com/3190 January 2004. Accessed 09 October 2018.

Telkamp, Mick, How to Grow Sesame, HGTV, https://www.hgtv.com/outdoors/flowers-and-plants/how-to-grow-sesame n/a. Accessed 09 October 2018

Williams, Kate, For the Best Falafel Make Them at Home, Bay Area Bites https://www.kqed.org/bayareabites/100765/for-the-best-falafel-make-them-at-home 28 September 2018. Accessed 09 October 2018.

 

 

 

 

 

 

 

 

 

 

 

 

 

Honey: More than the Sweetener in your Tea

A Brief History of Beekeeping –

Apiologists, or bee scientists, estimate that there are anywhere up to 20,000 species of bee, but only about seven actually produce the world’s most revered sweetener – honey. Apis Mellifera is the only species of bee that has been domesticated in any substantial way to this day. The species originated in northeastern Africa and the Middle East despite it frequently being called the “Western” or “European” Honey Bee.

https://sustainablepulse.com/2018/04/12/young-hive-bound-bees-befuddled-by-common-chemicals/

Evidence of people gathering honey can be seen as early as 10,000 BC, most notably in a prehistoric painting at Arana Caves in Spain. But the earliest records of the domestication of bees comes much later in a relief in an Egyptian sun temple dated to about 2400 BC and a beer-bread recipe containing honey from about 2000 BC. By the fall of the Roman Empire, Egypt, Greece, Italy, and Israel all had developed organized beekeeping centers.

https://i2.wp.com/valencia-international.com/wp-content/uploads/2014/03/bees.jpg

The painting depicting honey collecting on the cave wall in Spain (10,000 BC)

 

Honey in Religion –

My son, eat honey; it is good. And just as honey from the comb is sweet on your tongue, you may be sure that wisdom is good for the soul. Get wisdom and have a bright future.

-Proverbs 24:13,14

 

Goodness, glory, abundance, health, wisdom, promise – honey symbolizes many things, and frequently, the symbolism crosses religious lines. Honey itself plays an important role in many traditions. For example, honey is one of the five foods used in Hindu worship. Historically, the Catholic Church would accept tithing from beekeepers in the form of beeswax candles, and part of the Rosh Hashanah celebration, eating apple slices dipped in honey, represents the hope for a sweet new year.

Religious texts such as the Qur’an and the Bible reference honey throughout.

🍯The Bees or Sūrat an-Nahl, 16th sura of the Qur’an:

“And your Lord inspired the bee: Set up hives in the mountains, and in the trees, and in what they construct.

“Then eat of all the fruits, and go along the pathways of your Lord, with precision. From their bellies emerges a fluid of diverse colors, containing healing for the people. Surely in this is a sign for people who reflect.”

🍯Sūrat Muḥammad, 47th sura of the Qur’an:

“The likeness of the Garden promised to the righteous: in it are rivers of pure water, and rivers of milk forever fresh, and rivers of wine delightful to the drinkers, and rivers of strained honey. And therein they will have of every fruit, and forgiveness from their Lord.”

🍯Exodus 13:8:

(The Bible recalls that for the Israelites returning from Egypt, Palestine was a “land flowing with milk and honey.”)

“And I have come down to deliver them out of the hand of the Egyptians and to bring them up out of that land to a good and broad land, a land flowing with milk and honey, to the place of the Canaanites, the Hittites, the Amorites, the Perizzites, the Hivites, and the Jebusites.”

🍯Matthew 3:4:

(John the Baptist survived in the wilderness on a diet of locusts and honey.)

“John’s clothes were woven from coarse camel hair, and he wore a leather belt around his waist. For food he ate locusts and wild honey.”

 

 

Honey as an Aphrodisiac –

Honey is an ancient aphrodisiac. There is some science supporting it, as honey is high in boron, which promotes testosterone production. Hippocrates prescribed it to “increase sexual vigor.” Interestingly, honey, when applied in different ways was believed to reduce infertility or conversely act as a contraceptive. Honey also features in Yemeni poetry where it typically symbolizes love, beauty and pleasure.

There are several wedding traditions that center around honey. In fact, the word “honeymoon” probably derived from an ancient tradition of newly-weds drinking mead (a beverage made from fermented honey and water) for a month after their wedding. An integral part of the Persian wedding ceremony is when the bride and groom feed each other a bit of honey usually from the tip of a finger. This represents the sweetness in their life together. In a traditional Yemeni wedding, especially in Hadramaut, the bride and groom drink coffee with honey in the evening of their first night as a newly wedded couple.

http://www.eleganceandsimplicity.com/blog/a-persian-american-wedding-at-gw-river-farm/

The common theme running throughout these traditions is the hope for a happy and energetic future.

 

Honey as Medicine –

Honey has widely been considered a food, a drink, and a drug for thousands of years. It has brought wealth to merchants and health to the people. Everyone from Hippocrates to Avicena had an opinion on what to use it for. In the library of the Hadramaut town of Tarim, you can find Targig al-Hassal, a compilation of honey treatments written by scholars Abdallah Ibn Mohammed and Al Fairous Abadi during the 14th century.

https://www.metmuseum.org/art/collection/search/451400

“Preparing Medicine from Honey,” from a Dispersed Manuscript of an Arabic Translation of De Material Medica of Dioscorides

 

At some point in history, honey has been used to treat all of the following:

🐝Intestinal worms

🐝Urinary problems

🐝Cough

🐝Blindness

🐝Burns

🐝Wounds

🐝Prolapsed rectum

🐝Neck pain

🐝Body odor

🐝Tuberculosis

🐝Infertility

It was also used for:

🐝Tooth care

🐝To facilitate uterine contraction after birth

🐝A contraceptive

🐝Eye ointments

 

Today, honey can still be found in many beauty products and home remedies.

https://www.health.com/beauty/honey-beauty-products

 

Honey Consumption and Production in the Arab World –

The Arab Organization of Agricultural Development reported that in 2014 alone, about 60,000 tons of honey were consumed in Arab countries, following a rising trend.

According to the chairman of the al-Baha’s seventh International Honey Festival, as of 2014, Saudi Arabia was the leading honey producer in the Arab world, producing over 9,000 tons annually.

The superlative for the most expensive honey in the world, on the other hand, goes to neighboring Yemen. Sidr honey, made from pollen collected from the jujube tree is prized for its taste, purity, rarity, and medical applications. It can sell for $100 per kilogram (about $46 per pound) in Yemen and for over $200 per kilogram (about $91 per pound) in other countries.

For comparison, the National Honey Board reported the average price for honey in the United States in September of 2018 as $7.71 per pound.

https://purelyhoney.files.wordpress.com/2013/02/yemenmiel.pdf

It is so prized, that beekeepers stand guard over their hives, guns over their shoulders. Hive theft is a serious concern. These beekeepers often come from poor, undereducated families with a tradition of apiculture, but as the value of the honey they produce increases, they can now earn a good living.

“A beekeeper is a gold-seeker: I am respected and rich”

– Salem Shamlan, 44 year old Yemeni beekeeper

 

Arab Dishes with Honey –

Honey is made of sugars (glucose and fructose specifically), it also symbolizes prosperity and joy. Therefore, it makes sense that the primary use for honey in Arab cuisine is as a sweetener in desserts.

The following are some dishes (and one beverage) that contain honey:

🍯 Briouat – a sweet or savory puff pastry. The sweets are typically filled with almond or peanut paste, fried, then coated in warm honey mixed with orange blossom water.

http://cookalmostanything.blogspot.com/2006/06/spice-is-right-3.html

🍯Baklava – a rich, sweet dessert pastry made of layers of filo filled with chopped nuts and sweetened and held together with honey.

http://deliciouslyyum.com/honey-baklava/

🍯Balah alsham – (also known as Bamieh) An unleavened, fried, fluted fritter dipped in a honey syrup.

http://salesucre.com/product/mini-balah-el-sham/

🍯Qatayef – An Arab dessert commonly eaten during Ramadan. Qatayef is sweet a dumpling often filled with Akkawi cheese, or any unsalted cheese. It can also be filled with nuts. It is commonly fried, yet, some cultures bake it. Qatayef are drizzled with honey and sprinkled with pistachio.

http://www.helloholydays.com/arab-muslim-holiday-traditions-qatayef/

🍯Turkish Delight – a family of confections based on a gel of starch and sugar. Traditionally sweetened with honey and molasses and flavored with rose water, orange blossom, lemon or mastic.

https://egyptianstreets.com/2014/06/29/19-middle-eastern-desserts-to-remember-this-ramadan/

🍯Bastani – Bastani is a Middle Eastern ice cream made from eggs, sugar, rosewater, vanilla, pistachio, milk and saffron. Traditionally, this dish was sweetened with honey and chilled in snow.

https://menu.me/ca/belmont/shalizaar/desserts-1/bastani-nooni/

🍯Halvah – Any of various dense, sweet confections with roots in the Middle East, Central Asia, and India. The first known written halvah recipe appeared in the early 13th century Arabic Kitab al-Tabikh [The Book of Dishes]. It can be made from flour or nut butters and can be sweetened by a variety of things including honey.

https://www.myjewishlearning.com/recipe/israeli-halvah/

🍯Mead – A spiced drink of fermented honey and water. An old recipe can be found in the Aqrabadhin of Al-Kindi, a medicinal formulary of the 9th century AD, written by an esteemed Baghdad philosopher, Abu Yusuf Ya’qub ibn Ishaq al-Kindi.

https://www.saga.co.uk/magazine/food/drink/guide-to-modern-mead

 

From medicine to religion, food to love, honey is one of the most ancient and most versatile substances. It played an important role in the lives of people thousands of years ago, just as it continues to do to this day.

Here’s to a life as sweet as honey!

Works Cited

“A Short History of the Honey Bee: Humans, Flowers, and Bees in the Eternal Chase for Honey.” Timber Press, http://www.timberpress.com/books/9780881929423.

Akande, Habeeb. A Taste of Honey: Sexuality and Erotology in Islam. Rabaah Publishers Ltd, 2015,books.google.com/bookshl=en&lr=&id=XKyPCgAAQBAJ&oi=fnd&pg=PR12&dq=honey as sexuality&ots=xOhrsuNKUO&sig=oFI0XDdTJ_wFV5L_IUe-5My6p4w#v=onepage&q&f=false.

Cilliers, L., and F. P. Retief. “Bees, Honey and Health in Antiquity.” Akroterion 53 (December 2008): 7–19. http://search.ebscohost.com.proxy.wm.edu/login.aspx?direct=true&AuthType=cookie,ip,url,shib&db=hlh&AN=41774636&site=ehost-live&scope=site.

Cridland, Julie M., et al. “The Complex Demographic History and Evolutionary Origin of the Western Honey Bee, Apis Mellifera.” Genome Biology and Evolution, vol. 9, no. 2, 2017, pp. 457–472., doi:10.1093/gbe/evx009.

Ezzat, Farida M. “19 Middle Eastern Desserts to Remember This Ramadan.” Egyptian Streets, 29 June 2014, egyptianstreets.com/2014/06/29/19-middle-eastern-desserts-to-remember-this-ramadan/.

Gordon, Bruce R. “An Arab Mead.” A Mayan Pantheon, web.raex.com/~obsidian/arabmead.html.

Hehmeyer, Ingrid, and Hanne Schönig, editors. Herbal Medicine in Yemen: Traditional Knowledge and Practice, and Their Value for Today’s World. Vol. 96, Brill, 2012, books.google.com/books?id=5RoyAQAAQBAJ&printsec=frontcover&source=gbs_ge_summary_r&cad=0#v=onepage&q&f=false.

“Honey in Religions of the World.” The BBC.

Horn, Tammy. “Honey Bees: A History.” The New York Times, The New York Times, 11 Apr. 2008, topics.blogs.nytimes.com/2008/04/11/honey-bees-a-history/.

Itani, Talal, translator. Quran: English Translation. ClearQuran, http://www.clearquran.com/downloads/quran-english-translation-clearquran-edition-allah.pdf.

“KSA, Top Producer of Honey in Arab World:Ahmad Al-Ghamdi.” Daily Patriot (Rawalpindi, Pakistan), 16 Aug. 2014. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&AuthType=cookie,ip,url,shib&db=n5h&AN=BM7BDPR20140816.13.225.00031&site=ehost-live&scope=site.

Novick, T. (2014). Milk & honey: Technologies of plenty in the making of a holy land, 1880-1960 (Order No. 3670942). Available from ProQuest Dissertations & Theses Global. (1651240618). Retrieved from https://proxy.wm.edu/login?url=https://search.proquest.com/docview/1651240618?accountid=15053.

Pitron, and Guillaume. “Nectar of Allah: Honey Has a Unique Place in Islamic Culture, and Yemen Produces the Rarest and Most Extensive Honey in the World. Prized as a Delicious, All-Powerful Medicine, Beauty Product and Aphrodisiac, It’s the Subject of a Thriving Trade.” Online Research Library: Questia, National Association of Social Workers, http://www.questia.com/magazine/1G1-203026045/nectar-of-allah-honey-has-a-Unique-place-in-islamic.

Ramirez, Ruben. Honey : Geographical Origins, Bioactive Properties and Health Benefits. Nova Science Publishers, Inc, 2016. EBSCOhost, search.ebscohost.com/login.aspx?direct=true&AuthType=cookie,ip,url,shib&db=e000xna&AN=1356707&site=ehost-live&scope=site.

“Recipes, Local Honey, Research, Information.” National Honey Board, http://www.honey.com/honey-industry/statistics/retail-honey-price.

The Met’s Heilbrunn Timeline of Art History, http://www.metmuseum.org/art/collection/search/451400.

Love and Chickpea(ce): A Symbol of Unity

Chickpeas were originally cultivated in the Middle East long ago, but they are still of great importance to the Arab world and beyond. Chickpeas, garbanzo beans, whatever you call them… they are extremely versatile and can be eaten hot or cold. They can also be baked, fried, or mashed. However they are prepared, chickpeas have many critical health benefits that should not be overlooked and add a sense of pride and unity to the Middle East.

The History of the Chickpea

The chickpea is the world’s second most widely grown legume, after the soybean. The wild version of the chickpea can be found today in southeastern Turkey and Syria, and it is also likely that this version of the crop was first domesticated in these regions approximately 11,000 years ago.The chickpea crop spread to Italy and Greece during the Bronze Age. India is currently the world leader in chickpea production, followed by Pakistan and Turkey. Most of the chickpea yield in the United States come from California, but parts of Montana, Washington, and Idaho are also successfully growing this crop today. From here, the chickpea spread to India and Africa. There are two main versions of the chickpea:

• The desi form, which is small and angular

The desi variation of the chickpea https://www.agric.wa.gov.au/crops/grains/pulses/chickpeas

• The kabuli chickpea, which has a more rounded appearance

The kabuli chickpea https://www.ecplaza.net/offers/kabuli-chickpeas-garbanzo-bean-pois-chiche_9016649

 

Chickpea Cultivation

Chickpeas are a rotation crop, which is defined as the practice of growing different crops on the same field in a specified order. It is recommended that a minimum of four years is allotted between chickpea crops in the same growth area to risk excess disease and insect problems. Chickpeas utilize a deep tap root system, which means that they can withstand drought conditions well by drawing out water from deeper in the soil. Heavier rainfall seasons tend to show reduced yields, as disease outbreaks and displacement of the plant’s roots are more prevalent in this climate. The prime climate for chickpea growth and quality is an area with distributed, light rains.

 

Disease is a significant problem in chickpea growth, and one of the most common diseases to date is known as Ascochyta blight, which can cause lesions on the plant, and eventually, it can penetrate the pod wall to infect the seed inside.

Ascochyta blight in chickpea plant https://www.plantmanagementnetwork.org/pub/php/research/2009/chickpea/

 

The War on… Hummus?

The Arabic for chickpea is “hummus.” However, Lebanese claim to have invented hummus, which has caused a great deal of tension in recent years. In 2009, Lebanon broke the world record of making the largest tub of hummus in the world – nearly 4,532 pounds! The following year, a Palestinian village, known as Abu Gosh, made a serving of hummus that weighed over four tons, which was approximately twice as much as the prior record set by Lebanon.

Dish of hummus weighing in at four tons in Abu Gosh https://www.npr.org/sections/thesalt/2016/07/18/483715410/give-chickpeas-a-chance-why-hummus-unites-and-divides-the-mideast

Within months, the Lebanese cooked up an even larger vat of hummus, weighing 23,042 pounds. Representatives from Lebanon say that Israel has tried to claim that they invented hummus. In response, Lebanon attempted to register hummus as its own with the European Union, but this attempt did not end up going through. It is still unclear who exactly invented the dish, but one thing is for sure – hummus is a unifying dish among Arab peoples, pre-dating the modern era, that is meant to bring Arab families and people  together at the table.

Palestinians eating hummus at the table in 1935 http://www.makehummusnotwar.com/film_2.html

Palestinians say that they do not mind that Lebanon is proud of its hummus, and that Egypt also makes the dish. Hummus is actually known to bring Arabs together, and it is commonly illustrated as a “Friday honorable breakfast” in the Arab world. The dish poses a way to gather the family around the table.

There is a present day “subculture” of hummus, which contrasts with the way that the Arabs eat the dish (as a family, at the table) https://badgerherald.com/artsetc/2011/12/07/touch-of-mediterrane/

Hummus cannot create world peace, but it can spread unity, and many parts of the Middle East want to be remembered for this. In the Hummus Wars, nobody gets hurt.

 

Popular Chickpea Dishes

Hummus

Essential techniques have remained about the same since medieval times, but much of the makeup and flavor of the dish has been changed since then. Basic, stripped-down hummus is made from chickpeas, tahini, and lemon juice. Salt pickled lemons, which were (and still are) popular in Egypt and Morocco, were a good substitute when fresh lemons were not available in medieval times.

             Basic, stripped-down hummus https://downshiftology.com/recipes/3-minute-hummus/

Scholars point out that in 14th century Egypt, most people who lived in cities did not have a home kitchen, and instead ate prepared foods from market stalls and vendors. Many of these vendors specialized in cold and meatless dishes, such as hummus. Some older versions of hummus actually did not include chickpeas in the recipes, but instead, used tahini, olive oil, and lemon. Hummus is often eaten as the main meal or as a mezze spread, and communally off of the same plate. Hummus should be eaten with bread, and with the hands. Olive oil on top of the hummus keeps the dish from drying out, and preserves its flavor.

 

Falafel

This dish is a deep-fried paste of chickpeas, sometimes fava beans, and onions with spices. Palestinians often do not add fava beans, but instead, they make the dish with only chickpeas. Falafel is extremely versatile – it can be served as the main dish, stuffed in pita bread, among vegetables, with hummus, and more. It may be pale brown, or it can also be a darker color. It can also have a more smooth or grainy texture. Falafel most likely originated in Egypt, but it is served all over the Arab world, and the world in general today.

 Falafel https://cooking.nytimes.com/recipes/1015257-falafel

 

Fatteh

In Arabic, “Fatteh” translates to “crumbs.” This dish can be served for breakfast, or as a main dish (like in Egypt, often served for special occasions.) This dish usually utilizes leftover food, and so it is very versatile. It usually contains flatbread, chickpeas, yogurt, and oil, and it is served warm. Fatteh is fairly easy to prepare in the home, and it is often prepared vegetarian. However, meats such as chicken can always be added.

Fatteh (flatbread, yogurt, chickpeas, oil) http://www.katherinemartinelli.com/blog/2013/fatteh-pita-chickpeas-yogurt/

 

Nutritional Benefits of the Chickpea

In addition to their versatility in dishes, chickpeas also have notable nutritional value. Chickpeas only contain a moderate amount of calories, and they offer a good source of fiber (which aids in digestion), and protein. Because of their high amount of fiber and protein, chickpeas work to slow the digestion process and keep appetite under control. This can potentially, on its own, lower your overall calorie intake for the day.

          Nutrition facts for chickpeas https://health.trythis.co/top-10-chickpeas-health-benefits-and-nutrition-facts/

One study compared calorie intake in 12 women. Before one meal, they consumed one cup of chickpeas, and before the other, they ate two slices of white bread. The women had a significant reduction in hunger after eating the chickpeas, compared to the bread. Because of their relatively low glycemic index(effect of carbohydrates on blood glucose), and their high levels of fiber and protein, chickpeas are known to regulate blood sugar. Because of the abundance of minerals in chickpeas, they can help to protect against certain chronic diseases such as heart attacks, cancer, and diabetes.

_______________

To conclude, many find inspiration in a poem by Rumi that features the versatile chickpea. The poem showcases the importance of teaching and learning by simmering in the new and exciting lessons of the world.

Chickpea to Cook
Rumi – Translated by Coleman Barks

A chickpea leaps almost over the rim of the pot
where it’s being boiled.

‘Why are you doing this to me?’

The cook knocks him down with the ladle.

‘Don’t you try to jump out.
You think I’m torturing you.
I’m giving you flavor,
so you can mix with spices and rice
and be the lovely vitality of a human being.

Remember when you drank rain in the garden.
That was for this.’

Grace first. Sexual pleasure,
then a boiling new life begins,
and the Friend has something good to eat.

Eventually the chickpea will say to the cook,
‘Boil me some more.
Hit me with the skimming spoon.
I can’t do this by myself.

I’m like an elephant that dreams of gardens
back in Hindustan and doesn’t pay attention
to his driver. You’re my cook, my driver,
my way into existence. I love your cooking.’

The cook says,
‘I was once like you,
fresh from the ground. Then I boiled in time,
and boiled in the body, two fierce boilings.

My animal soul grew powerful.
I controlled it with practices,
and boiled some more, and boiled
once beyond that,
and became your teacher.’

Maybe we all have something to learn from the well-known chickpea – unity, variability, and tradition.

Works Cited

“8 Secret Superfoods of the Arab World.” English, 1 June 2017, arab.org/8-secret-superfoods-arab-world/.

Sisters, The Kitchen. “Give Chickpeas A Chance: Why Hummus Unites, And Divides, The Mideast.” NPR, NPR, 18 July 2016,       www.npr.org/sections/thesalt/2016/07/18/483715410/give-chickpeas-a-chance-why-       hummus-unites-and-divides-the-mideast.

Hirst, K. Kris. “Who First Cultivated the Tasty Garbanzo Bean?” ThoughtCo, ThoughtCo,     www.thoughtco.com/the-domestication-history-of-chickpeas-170654.

“Chickpea.” Ohio River – New World Encyclopedia,                 www.newworldencyclopedia.org/entry/Chickpea.

Department of Economic Development. “Growing Chickpea.” Care and Welfare | Pets |   Agriculture Victoria, Department of Economic Development, Jobs, Transport and   Resources, 11 May 2018, agriculture.vic.gov.au/agriculture/grains-and-other-crops/crop-   production/growing-chickpea.

“Chickpea (Garbanzo Bean).” Mangosteen,     www.hort.purdue.edu/newcrop/afcm/chickpea.html.

Laurencetotelin. “Medieval Arabic Recipes and the History of Hummus.” The Recipes   Project, recipes.hypotheses.org/10414.

Jackson, Gabrielle. “Spread the Word: If You Think Hummus Is a Dip, You’ve Been Doing   It Wrong.” NDTV Food, NDTV Food, 19 July 2017, food.ndtv.com/food-drinks/spread-the-   word-if-you-think-hummus-is-a-dip-youve-been-doing-it-wrong-776343.

Sammour, Esperance. “Lebanese Falafel Recipe From Scratch.” Mama’s Lebanese Kitchen   – Traditional Lebanese Recipes, http://www.mamaslebanesekitchen.com/mezza/falafel-from-   scratch/.

Jamie Oliver. “Falafel Recipe | Vegetables Recipes | Jamie Oliver Recipes.” Jamie Oliver,   Jamie Oliver, 16 Sept. 2015, http://www.jamieoliver.com/recipes/vegetables-recipes/falafel-     wraps-with-grilled-veg-salsa/.

MakeHummusNotWar. “The Palestinian Way to Make Hummus.” YouTube, YouTube, 30   Apr. 2012, http://www.youtube.com/watch?v=NP8ZYYp43oc.

Fatteh (Pita with Chickpeas and Yogurt) – Katherine Martinelli.   www.katherinemartinelli.com/blog/2013/fatteh-pita-chickpeas-yogurt/.

Elliot, B. (2018, May 7). 8 Great Reasons to Include Chickpeas in Your Diet. Retrieved   October 1, 2018, from https://www.healthline.com/nutrition/chickpeas-nutrition-benefits

“Rumi, the Boiling Chickpea and the Cook.” Dal Kular,       www.dalkular.com/blogposts/rumi-the-boiling-chickpea-and-the-cook.

Dates: Fruits of Paradise

Dates, or “Tamar” in Arabic, is a staple food in households across North Africa, Middle East, and the Arabian Peninsula. As a symbol for power, wealth, abundance, triumph, and faith, it has also gained popularity throughout Europe, East Asia, and the Americas. Not only is it rich in sweetness, but in history, religious importance, cultural significance, nutrition, and much more.

https://www.huffingtonpost.com/entry/are-dates-good-for-you_us_5b7ae67de4b018b93e964a40

History 

Date palm is believed to be one of the oldest cultivated fruit tree in the world and is strongly tied to human culture and civilization. Its cultivation dates back to around 6000-8000 years ago in Mesopotamia, which is around modern day Iraq. Its popularity grew with the expansion of Islam, and reached all the way to Pakistan and southern Spain, the first non-Arab region. Since then, dates has reached markets all over the globe. According to the UN, the world produced around 7.8 million tonnes of dates in 2012.

http://www.fao.org/docrep/006/Y4360E/y4360e06.htm

Religious Importance 

Date is an important fruit in Islam and was mentioned 23 times in the Qur’an. Its strong connection to Allah adds spiritual importance to the delicious fruit. For example, the Qur’an points out that Allah makes date palms grow, and suggests that it is important to those who are thinkers:

“With it He causes to grow for you the crops, the olives, the date-palms, the grapes, and every kind of fruit. Verily! In this is indeed an evident proof and a manifest sign for people who give thought.”

https://www.123rf.com/photo_9317864_thge-holy-quran-with-dates-fruit-and-arabic-coffee-pot.html

Date is also highly valued by Prophet Mohammad and is widely consumed during Ramadan, the fasting month for Muslim. Prophet Mohammad advises that people should never miss dinner and suggests that eating dates is a good way to break fast.

“Don’t miss evening meal, even if it happens to be constituted of few dates. Missing of evening meals hasten aging.”

During the month of Ramadan, date is especially popular because its high sugar content raises blood sugar level quickly, which is crucial to those who have not had food for the entire day. It also aids in maintaining good health as it is rich in carbohydrates, fibers, magnesium, and potassium.

http://aboutislam.net/counseling/ask-about-islam/fasting-ramadan-unhealthy/

Cultivation

There are many different types of dates. Some of the more popular and well-known species include Deglet Noor (date of the light) from North Africa, Medjool from Morocco, Barhee from Iraq, Hayany from southern Egypt, and Ajwa from Saudi Arabia.

Date palms are known to “grow with its feet in the water and its head in the fire”. It require long and hot summers with low humidity, but also enough underground water. It can tolerate salty and alkaline soils, and hot and dry weather. It thrives in environments like oasis. Commercially, in a normal date palm garden, the average economic life is about 40 to 50 years, but the trees could be productive up to 150 years. Since the lack of water decreases rate of tree growth and decreases the moisture content of the fruit, flood irrigation is often used in date palms plantations. Dates are harvested near maturity, and workers have to reach the crown of the tree either by climbing or with machines.

After harvest, date can be stored by a long time without special conditions because of its low moisture content. In large scale production, however, dates are treated chemically to get rid of insect pests. It then go through hydration or dehydration to be stored under refrigeration.

https://wearenotfoodies.com/date-shake-check-one-off-of-the-bucket-list/

Use of Date and Date Palm

Date can be made into bread, cakes, cookies, ice cream, juice, vinegar, beer, sugar, dip, oil etc. It is enjoyed both on its own and in various dishes.

Date with goat cheese and nuts

https://egyptianstreets.com/2014/06/29/19-middle-eastern-desserts-to-remember-this-ramadan/

Ma’amoul, a biscuit stuffed with date pudding

https://egyptianstreets.com/2014/06/29/19-middle-eastern-desserts-to-remember-this-ramadan/

Tajines with meat and dates, a stew-like dish from North Africa

https://www.levanacooks.com/recipe/moroccan-beef-date-tajine-recipe/

Other than the fruit itself, the trunk of date palm can be used as fuel or timber; the fiber from the trunk can be made into bags, camel saddles, furniture, and paper. The seed inside the date fruit can also be used to feed livestock.

Nutritional Values

“Al Tamar Mesmer al rukba”, the Emirati saying describes date as the nail of the knee. In addition to having benefits to the joints, date is rich in many different nutrients and have numerous health benefits. As mentioned earlier, it is often eaten during Ramadan because it raises blood sugar level immediately. It is an excellent source of potassium, which is important for regulating heart rate and blood pressure. It is also believed to help fight aging, and slow down the digestion process to keep us full longer. A notable benefit is that it is said to help relieve the pain during childbirth, as told in the Qur’an when Allah gives Mariam dates during her labor:

“Allah, in His Mercy, gave Mariam dates as she struggled in labor.”

Dates in America

The cultivation of date palms, mostly deglet noor and medjool, in America traces back all the way to the early 1900s in the government’s quest for exotic crops. The popularity of dates in America was a product of the country’s obsession with the idea of “The Oriental”, which stems from movies like One Thousand and One Arabian Nights. Businesses saw opportunities to turn desert areas like Coachella Valley into Arabian-themed cities, where towns are named “Mecca” and Oasis” and streets are filled with performers dressed in costumes. There was also an annual date festival that jumped on the “Oriental” bandwagon and attracted a lot of tourism.

https://www.kqed.org/bayareabites/73457/how-eastern-coachella-valley-used-egyptomania-to-sell-dates

With more awareness towards issues like cultural appropriation and stereotypes, the industry has shifted away from using Arabic culture as a marketing gimmick. Rather, they rebranded themselves into a health-conscious business and successfully introduced dates to a large audience in the country.

Work Cited

“The Mentions of Dates in The Quran and Hadith.” The Muslim Observer, 17 June 2017, muslimobserver.com/mentions-dates-quran-hadith/.

“Helping Women Gain Health and Wellness and Find Their THRIVE!” Healthy Muslimah, http://www.healthymuslimah.com/food-quran-dates/.

Chao, ChihCheng T., and Robert R. Krueger. “The Date Palm (Phoenix Dactylifera L.): Overview of Biology, Uses, and Cultivation.” HortScience, 1 Aug. 2007, hortsci.ashspublications.org/content/42/5/1077.full.

Khan, Ghazanfar Ali. “Why It Is Healthy to Eat Dates in Ramadan.” Arab News, Arabnews, 26 May 2017, http://www.arabnews.com/node/1103951/saudi-arabia.

“Dates: The Sacred Fruit during Ramadan.” DailySabah, 9 June 2016, http://www.dailysabah.com/feature/2016/06/10/dates-the-sacred-fruit-during-ramadan.

Ezzat, Farida M. “19 Middle Eastern Desserts to Remember This Ramadan.” Egyptian Streets, 29 June 2014, egyptianstreets.com/2014/06/29/19-middle-eastern-desserts-to-remember-this-ramadan/.

Lévana. “Moroccan Beef Date Tajine Recipe.” Levana Cooks, 17 Mar. 2013, http://www.levanacooks.com/recipe/moroccan-beef-date-tajine-recipe/.

Seekatz, Sarah, and Coachella Valley History Museum. “Dates: The Sticky History of a Sweet Fruit.” A Guide to Kentucky’s Mammoth Cave National Park, 6 Feb. 2018, http://www.nationalgeographic.com/people-and-culture/food/the-plate/2015/06/18/dates-the-sticky-history-of-a-sweet-fruit/.

MichaelJessimyMedicalHealthFitnessAuthor. “11 Impressive Health Benefits of Dates.” Natural Food Series, 23 Aug. 2018, http://www.naturalfoodseries.com/11-benefits-dates/.

Olives: A Symbol of Peace & More

From daytime snacks to gourmet dishes, the olive plays a substantial role in many cultures, more specifically the Arab culture. Knowledge and understanding about fruits such as the olive and its history, uses, and issues around its cultivation can teach one not only about the food, but also the culture of the people who consume that food.

The History

Although known to be an important part of Greek culture as it was said to be “Athena’s ‘greatest gift’ to Zeus”, the olive tree’s origin still remains unclear. The olive tree is said to have come from the Mediterranean Basin, more specifically scholars believe the fruit was domesticated somewhere along the border between Turkey and Syria six thousand years ago and then spread to the Middle East, Southern Europe, and Northern Africa. The reason it remains difficult to confirm the origin of the olive tree and its history is because of its biological characteristics. For instance, since olive trees are known to have both long adult and juvenile lives, it is difficult to track the slow process of vegetation.

 

Symbolism

Symbolism plays an important role in culinary literature. In one of the stories we read in History of Arab Food, the men gathered to play chess in Baghdad symbolized sophistication, high social class, and culture. Symbolism is not only used in stories, but also in poetry and music. Many religions paint olives to symbolize peace, unity, and harmony such as Islam and Christianity, but there have also been many poets that draw attention to another side of the olive tree. For instance, a poet by the name of Mahmoud Darvish, who was a Palestine resistance advocate wrote a collection called “Olive Leaf” which goes as follows:

If olive tree knew his creator

The olive would become blood

Olive will stay ever green

Like a shield for the universe (Darvish, Olive Leaf: 41)

 

 

Scholars claim that Darvish viewed and portrayed the olive tree to be a symbol “of occupied territory” and life. Depending on when and where, the symbolism of the olive tree changed accordingly.

 

Religion

In terms of religion, many different types of religions used parts of the olive tree and integrated them into their beliefs. In Christianity, the “olive tree is a symbol of peace and reconciliation” where a white dove can be seen holding an olive branch in the story of Noah and the ark. In many Christian churches, Baptisms use “holy oil” which is usually made up of olive oil for anointments. In Islam, the olive tree also symbolizes peace, but it also plays a larger role in the Qur’an than it does in the Bible. In the Qur’an, Allah himself said to his people, “By the fig and the olive, and by Mount Sinai, and by this secure city, surely, We have made man in the finest order.” This made olives divine as well as sacred and Muslims have made “prayer beads out of wood from olive trees for centuries”. Also, Prophet Muhammad, another important figure in Islam, told his followers to “apply olive oil to their bodies, and himself used oil on his head.” Learning this, Muslims began to use different parts of the olive tree for both healing and religious purposes.

Uses

Back then, olives were only really integrated into the foods of those that ate a Mediterranean diet. Most people would use parts of the olive tree for healing and religious purposes, but more recently, the World Health Organization (WHO) actually “officially recommends that people across the world adopt the Mediterranean diet for better health, and specifically suggests olive oil as the healthiest source of fat on the planet”. Since the olive tree is believed to have originated from the Mediterranean Basin, Mediterranean cultures tend to use different parts of the olive tree than most people are accustomed to. For instance, a lot of Mediterranean mothers recommend using olive oil to bathe newborn babies as it is known to clean their delicate skin. They also recommend using olive oil to cure skin irritation from constant breast-feeding. The benefits of this are said to be controversial, but Mediterranean cultures are still strong believers of olive oil’s benefits.

Arab cuisine that contains olives/olive oil:

• Lebanese Za’Atar Manakeesh (thyme, olive oil, wheat, sesame, sumac)

• Moroccan, Algerian, Tunisian Msemen (stuffed bread with honey, rosewater, or olive oil)

• Levantine Hummus ( tahini, olive oil, lemon juice, salt and garlic)

Types of Olive Trees

• Alfonso
• Amfissa
• Arbequina
• Beldi
• Castelvetrano
• Gordal
• Kalamata
• Manzanilla
• Mission
• Niçoise

Issues with Cultivation 

• Fruiting is a long process (earliest is around 3 years)
• Olives cannot be grown in cold temperatures
• Air has to be stony and arid
• The more the tree grows, the more up-keeping and pruning it will require
• Very sensitive to wind
• Only 5% of flowers bear fruit

 

 

Works Cited

Cyrus, Colby. “The Politics of Olives: An Arab Staple.” Arab America, 31 May 2017, http://www.arabamerica.com/politics-olives-arab-staple/.

Diez, Concepcion M. “Olive Domestication and Diversification in the Mediterranean Basin.” New Phytologist , 2014, pp. 436–447.

Echolls, Taylor. “What Do Olives Represent in Islam?” Synonym, Leaf Group, 28 Sept. 2017, classroom.synonym.com/what-do-olives-represent-in-islam-12087654.html.

“History of the Olive.” The Olive Oil Source, The Olive Oil Source, http://www.oliveoilsource.com/page/history-olive.

Namdari, Ebrahim, et al. “Olive, The Symbol of Resistance in Contemporary Arabic Poetry.” Olive, The Symbol of Resistance in Contemporary Arabic Poetry, Payam-e-Noor University, 2016.

“The Holy Oils, Olive Oil and Christianity.” Aceite De Oliva, Jam, http://www.sabor-artesano.com/gb/christianity-olive-oil.htm.

Zhang, Diana, and Diane Zhang. “10 Ancient Uses of Olive Oil.” Www.theepochtimes.com, 8 Nov. 2013, http://www.theepochtimes.com/10-ancient-uses-of-olive-oil_228883.html.

 

 

 

 

Coriander: The Spice Given Everything

John Gerard (a Renaissance English botanist) referred to coriander as “a very stinking herbe,” however it also goes by the names of cilantro and Chinese parsley (Leach).  Interestingly enough, the name cilantro is in reference to the plant’s leaves and the name coriander is in reference to the seeds.  Coriander, Coriandrum sativum is an edible plant that has been used for its cooking, aromatic, and medicinal properties.

History

Coriander is a very early condiment crop, dating back to the Old World (Neolithic Era).  The earliest archaeological evidence of this plant was in the Nahal Hemar Cave in present-day Israel.  Coriander was also found in other Neolithic sites in Syria and Bulgaria (Zohary et al.).  Coriander was also found on Mycenaean Linear B tablets, demonstrating its cultivation in Ancient Greece.  From these tablets, it can be discerned that during that time there were two primary uses for coriander: as a spice for its seeds and as an herb for its flavorful leaves.  It also was used medicinally during this time, according to Dioscorides (“Wild and Cultivated Vegetables”).   Coriander was found in Tutankhamen’s tomb as well as in other Egyptian sites.  Since coriander does not grow wild in Egypt, the finding of this coriander suggests Egyptian cultivation of the plant (Zohary et al.).

 

 

 

Coriander on a Mycenaean Linear B tablet

Cultivation

Coriander grows the best in the cooler weather of the spring or fall.  When it is placed in consistent sunlight, coriander is self-pollinating – meaning that it can reproduce on its own.  This fast-growing plant prefers moist soil, however once the plants are established they require less water (“Coriander and Cilantro”).

Coriander is grown across the world because of its popularity and presence in many cuisines.  The major producers are India, Russia, Canada, Morocco, Pakistan, Bulgaria, and Romania.  India and Pakistan produce large amounts of coriander, but do not export as much because most of it goes to domestic consumption.  In the U.S., the largest domestic producer is California (“Coriander”).

Nutritional Value and Uses

Coriander is a plant with a multitude of health benefits.  Coriander is very high in vitamins A, C, and K.  It also provides a good does of manganese and potassium.   It also is renowned for its medicinal uses.  The plant is often used to alleviate stomach pain, lower blood pressure, and reduce cholesterol levels (because of its properties it can cause a decrease in LDL cholesterol).

The medicinal properties of coriander have led it to being a main ingredient in home remedies for sickness.  One such traditional home remedy is coriander tea, said to reduce swelling.  The recipe is simple, 1 tsp. of coriander seeds steeped in hot water (Sairam).

A major use of coriander in Arab cuisine is as a spice to flavor meats and stews.  It is often accompanied by other spices in blends.  One such spice blend is Ras el hanout, roughly translated from Arabic to “best of the shop.”  This spice blend originates in Morocco.  It is a mix of many spices including, but not limited to, ground coriander seeds, cardomom, cinnamon, nutmeg, clove, allspice, and ginger.  It is often used in meat dishes or rubbed into rice or couscous (Foster).

Cultural Significance

The most significant part of coriander are its medicinal properties.  The prophet Muhammad stated,

“Make yours the seeds of coriander, for it is a cure for all diseases except swelling [cancer], which is a fatal disease.”

This demonstrates the high regard that Muhammad held the medicinal properties of coriander in (“Foods of the Prophet”).  The existence of a myriad of traditional home remedies containing coriander exemplifies this regard for coriander’s healing properties.  Allah also told the Prophet that:

“She has been given everything.”

In this quote “she” is referring to coriander (“Foods of the Prophet”).  Both of these quotes illustrate the significance that the spice’s medicinal qualities had on the view of the spice.  I believe that the “everything” in the quote addresses the fact that coriander has medicinal qualities on top of flavor and aroma.  This romantic view of coriander demonstrates its all-encompassing qualities as a spice.

Works Cited

“Coriander.” Natural Products INSIDER, 1 Nov. 2001, http://www.naturalproductsinsider.com/articles/2001/11/coriander.aspx.

“Coriander.” Pod Gardening, POD, http://www.podgardening.co.nz/coriander.html.

“Coriander and Cilantro.” Old Farmer’s Almanac, http://www.almanac.com/plant/coriander-and-cilantro.

“Coriander Tea.” Cabinorganic, 8 Nov. 2011, cabinorganic.com/2011/11/08/harvesting-coriander-seed-for-the-kitchen/.

“Foods of the Prophet.” Dar Ul Iman Healing, chishti.org/foods_of_the_prophet.htm.

Foster, Kelli. “Ras El Hanout Is Greater Than the Sum Of Its Parts.” Kitchn, Apartment Therapy, LLC., 1 Oct. 2016, http://www.thekitchn.com/inside-the-spice-cabinet-ras-el-hanout-60960.

Isensee, Nina-Kristin. “How to Use Coriander, Chinese Parsely, & Cilantro.” Foodal, 6 Apr. 2017, foodal.com/knowledge/herbs-spices/coriander/.

Leach, Helen. “Rehabilitating the ‘Stinking Herbe’: A Case Study of Culinary Prejudice.” Gastronomica, vol. 1, no. 2, 2001, pp. 10–15. JSTOR, JSTOR, http://www.jstor.org/stable/10.1525/gfc.2001.1.2.10.

Organic Facts. “Health Benefits of Coriander.” Pinterest, 10 Apr. 2014, http://www.pinterest.com/pin/392024342536378085.

Sairam, T. V. “Coriander.” Home Remedies: a Handbook of Herbal Cures for Common Ailments, Penguin Books, 1999.

“Translation of Linear B Tablet KN 349 J b 12 by Rita Roberts.” Minoan Linear A, Linear B, Knossos & Mycenae, linearbknossosmycenae.com/.

“Wild and Cultivated Vegetables, Herbs and Spices in Greek Antiquity (900 B.C. to 400 B.C.).” Environmental Archaeology 10.1 (0): 73–82. Web.

Zohary, Daniel, et al. Domestication of Plants in the Old World: the Origin and Spread of Cultivated Plants in South-West Asia, Europe and the Mediterranean Basin. Clarendon Press, 2013.

“Woven by the sumac needle”

Sumac berries

Image from https://www.thekitchn.com/inside-the-spice-cabinet-sumac-67042

 

Sumac, genus Rhus, is a wild shrub growing primarily in the Middle East and North America. The species Rhus coriaria, or Sicilian sumac, is the most common species found in the Middle East. Sumac is not cultivated, it is only harvested from the wild, and has been described as an invasive plant. In North America, the common varieties of Rhus glabra and Rhus typhina, or smooth sumac and staghorn sumac, grow prolifically in disturbed areas such as empty housing lots, roadsides, and places that have been logged.

Rhus coriaria

Image from https://www.researchgate.net/figure/265377035_fig1_Figure-1-Rhus-coriaria-L-plant-and-fruits-a-Sumac-plant-leaves-fruits-and-flowers

 

Song titled Sumac Berries from producer MF Doom

 

Sumac has a sour, astringent, acidic flavor. The berries are bright red, which is where sumac gets its name, from the Arabic word summāq, meaning “dark red”. Sumac is harvested when the berries turn bright red, before they turn to a more faded reddish-brown color. They must be harvested when the weather is dry, otherwise, due to the cone-shape of the bunches of berries that easily traps moisture, they will mold easily while drying. Once dried, sumac berries can be ground up to create a powder. The whole berries keep for a very long time, while the powder loses its flavor relatively quickly.

Sumac growing on a hillside

Image from http://flora.org.il/en/plants/RHUCOR/

It is this sumac powder that is used in cooking, from the Mediterranean to Azerbaijan and Iran. Sumac is used to bring a sour flavor to dishes, especially in regions where lemons are rare, such as parts of Syria and northern Iraq. In Egypt it is used in the spice mix dukkah. Sumac is used in fattoush, a salad made from bread, cucumber, and tomato, and it is one of the main ingredients of za’atar. It is also used in the Palestinian dish musakhan, a dish based on chicken, and used to flavor a variety of other meats. It is also offered as a condiment at tables in Turkey and Iran.

The largest loaf of musakhan ever made

Image from https://www.alarabiya.net/articles/2010/04/20/106372.html

 

Video about Sumac in the Middle East

 

The medicinal uses of sumac are extensive. It is anti-inflammatory, antimicrobial, antioxidant, and antiviral. It has also been used in cosmetics and for coloring and preserving foods, and historically it has been used as a natural dye.

Sumac, along with olives and basil, is woven into this poem by Mahmoud Darwish, a Palestinian poet and author:

“Like the Letter ‘N’ in the Qur’an”

East of the springs, in a forest of olives,

my grandfather embraced his forsaken shadow.

No mythical grass sprouted on his shadow,

no lilac cloud rained upon that land.

In his shattered dream, the earth is a robe

woven by the sumac needle.

My grandfather awakened to gather herbs from his vineyard

that was buried under the black road

He taught me the Qur’an in the basil garden

east of the well:

We descended from Adam and Eve

who were in the paradise of oblivion.

O grandfather, I am the last of the living in this desert, so let us return.

No one guards my grandfather’s name

bordered by a sea and a desert,

and both deny my grandfather and his sons

hovering around the letter “N”

In surat al-Rahman of the Qur’an

O God, be my witness!

 

References:

https://books.google.com/books?id=-7wnpIi3VRwC&pg=PA188&lpg=PA188&dq=sumac+in+middle+east&source=bl&ots=JXNGR7dYII&sig=pN-x3QMplVoC-fj-h8-XTwJVTEQ&hl=en&sa=X&ved=0ahUKEwjFqLXFjcTXAhWBMyYKHR0gBFA4HhDoAQg5MAI#v=onepage&q=sumac%20in%20middle%20east&f=false

http://www.sciencedirect.com/topics/agricultural-and-biological-sciences/sumac

https://www.researchgate.net/publication/265377035_Phytochemistry_Pharmacological_Properties_and_Industrial_Applications_of_Rhus_coriaria_L_Sumac_A_Review

https://books.google.com/books?id=D2JgSiVT1vgC&pg=PA77&lpg=PA77&dq=with+a+needle+of+sumac+darwish&source=bl&ots=KM4jjE5Xyq&sig=YGiJfIYDBSIfkbNT6J3fHd2ketA&hl=en&sa=X&ved=0ahUKEwiautGVjuXXAhWGNd8KHZXrAsgQ6AEIKzAB#v=onepage&q=with%20a%20needle%20of%20sumac%20darwish&f=false

Cardamom: the Queen of Spices

Cardamom is the third most expensive spice in the world, after saffron and vanilla. It has been highly valued for its medicinal properties and use in flavoring dishes since ancient times.

Cultivation

Cardamom requires a very specific climate: it is extremely sensitive to temperature fluctuations, requires moderate rainfall, loves shade, and prefers low elevations. A member of the Ginger family, cardamom is native to the southern Indian state of Kerala, where it grows wild in the forests. It grows to up to twelve feet tall and has white to light violet orchid-like flowers. The plant must be at least two years old to produce the prized pods, which must be picked, generally by female laborers, about a month before they are fully ripe. Each pod contains only a dozen seeds, which makes cardamom a high-labor crop with a low yield and a high price.

There are two types of cardamom: the green Elettaria cardomomum and the uncommon black Amomum subulatum. Most markets, especially in the Middle East, prefer the green version.

 

 

Surprisingly, most of the world’s cardamom is grown in Guatemala rather than in cardamom’s native India. The spice was first introduced to Guatemala by German colonists to decrease the cost of cardamom and reap profits. Today, Guatemala supplies forty-five percent, or approximately 23,000 metric tons, of the world’s supply of cardamom per year; India is second with twenty-one percent of the market.

More than half of the cardamom produced is consumed by the Middle East. In 2010, Saudi Arabia imported thirty-six percent of the cardamom produced, followed by Egypt (19%), and Pakistan (7%).

Origins

Cardamom was first referred to in Sanskrit approximately 5,000 years ago, but arrived in Babylon well before then, around 7000 BC. The ancient spice was first mentioned in what is now the Middle East in an Egyptian papyrus dating to 1550 BC. In ancient India and Egypt, cardamom was used as a breath freshener and medicinal plant. Cardamom is also said to have been grown in the Babylonian gardens around 720 BC. The spice arrived in Greece around 50 AD, where it was essential to cuisine, perfume, incense, and medicine, and finally made its way to the rest of Europe around 1214 AD.

Health Benefits

Its citrus and cinnamon perfume, which derives from the essential oils terpinene, cineol, and limonene, makes cardamom unique. In addition, the spice is very healthy, as it contains manganese, iron, magnesium, calcium, vitamin C, zinc, potassium, and phosphorus. Furthermore, the spice is anti-inflammatory and works as an antidote to venoms and food poisoning, cardiac stimulant, and massage oil. It can be used to treat asthma, colds, cancer, bladder and kidney diseases, digestive problems, depression, bronchitis, hiccups, dental diseases, headaches, and tuberculosis.

 

Cardamom as a Spice

Naturally, cardamom is primarily used to flavor food. It is generally used as a powder or as the seeds themselves. In the US it is found in cookies, cakes, custards, pudding, cream, and ice cream; in the Middle East, it is an important ingredient in rice puddings, man’oushe pastries, confectionery, meat preparations, halwa, masghati, ab-nabat gheichi, cardamom tea, and baklava. Furthermore, cardamom often seasons carrot, quince, and watermelon preserves. In addition, there are many spice blends containing cardamom, such as the ras el hanout from Morocco; baharat from Syria, Turkey, and Iraq; curry powder from India; and masala from Malaysia.

Cardamom and Culture

Cardamom is especially used in Middle Eastern cuisine during ceremonies, marriages, and religious celebrations. This is particularly true of Ramadan, which coincides with a peak in cardamom imports to the Middle East.

Harissa, a dish containing meat, grain, and cardamom, is an example of a meal served at the break of the fast.

However, cardamom’s primary use in the Middle East is in qahwah, or coffee. There are approximately ten grams of cardamom for every 250 grams of coffee, but larger quantities may be used for celebrations or to honor a guest. Sometimes qahwah is also flavored with cloves, rose water, or saffron.

Cardamom coffee is often praised in Saudi Arabian traditional colloquial poetry, indicating the importance of its role in Saudi Arabian culture. A poem by a Bedouin woman praises the provider of qahwah:

“O generous greeter of guests / O gallant giver of cardamom coffee…”

Swelim al-‘Ali an-Nwesir as-Sahali, another poet from the Middle East, includes the spice in the description of a wealthy life:

“After a life of glory and good fortune with plenty of coffee beans and cardamom and fat sheep to be slaughtered for guests…”

In Jordan, Bedouins still roast and grind the coffee beans and cardamom by hand, as evident in the following video: Bedouin Coffee in Jordan

Citations

“11 Amazing Benefits of Cardamom.” Organic Facts, 25 Oct. 2017, http://www.organicfacts.net/health-benefits/herbs-and-spices/health-benefits-of-cardamom.html.

Albala, Ken. Food Cultures of the World. Vol. 2, ABC-CLIO, 2011.

“Encyclopædia Iranica.” RSS, http://www.iranicaonline.org/articles/cardamom.

Ghadeer, Moneera Al-. Desert Voices: Bedouin Women’s Poetry in Saudi Arabia. I.B. Tauris, 2009.

Heine, Peter. Food Culture in the Near East, Middle East, and North Africa. Greenwood Press, 2004.

Kapsandoy, Sylvia. Cardamom. Lulu Press, 2014.

Malouf, Greg, et al. Artichoke to Za’atar: Modern Middle Eastern Food. University of California Press, 2008.

Nabhan, Gary Paul. Cumin, Camels, and Caravans: a Spice Odyssey. University of California Press, 2014.

P., Prabhakaran Nair K. Agronomy and Economy of Black Pepper and Cardamom: the “King” and “Queen” of Spices. Elsevier, 2011.

Parthasarathy, V. A., et al. Organic Spices. New India Publishing Agency, 2008.

Preedy, Victor R. Essential Oils in Food Preservation, Flavor and Safety. Elsevier Academic Press, 2016.

Ravindran, P. N., and K. J. Madhusoodanan. Cardamom: the Genus Elettaria. Taylor & Francis, 2002.

“Saudi Aramco World : The Cardamom Connection.” AramcoWorld, archive.aramcoworld.com/issue/199702/the.cardamom.connection.htm.

Sowayan, Saad Abdullah. Nabati Poetry: the Oral Poetry of Arabia. University of California P., 1985.

“Traditional Bedouin Coffee in Jordan.” Where’s Andrew?, 16 Nov. 2016, http://www.youtube.com/watch?v=CMmA8bEBPuw&feature=youtu.be.

USAID. The World Market for Cardamom. USAID ACCESO, 2011, pdf.usaid.gov/pdf_docs/PA00KNZM.pdf.

Image credits

Baharat. egemenbaharat.com/images/slides/egemen-baharat-slayt_004.jpg

Cardamom Coffee. wholefoodsmarket.com/sites/default/files/styles/header_recipe/public/media/4040-1_0.jpg?itok=y5_Ge_Ko

Cardamom Flower. balconygardenweb.com/wp-content/uploads/2015/10/growing-cardamom-1_mini.jpg.

Cardamom Plant. i.pinimg.com/736x/58/3f/ef/583fef513494706b2f3eea6ea6ed2e52–cardamom-plant-plant-care.jpg.

Cardamom Pods and Seeds. healthyliving.natureloc.com/wp-content/uploads/2015/11/Black-and-green-cardamom-from-Natureloc.jpg

Harissa. cdn2.aussietaste.recipes/wp-content/uploads/2016/01/Harissa-Armenian-Porridge.jpg

World Imports of Cardamom. emperorakbar.com/wp-content/uploads/2014/05/global-production.jpg

Time for Thyme

What is Thyme?

Thyme is a perennial herb with many culinary and medicinal uses and is also valued for its aromatic qualities. Thyme is usually grown, dried and used as a spice. But the herb is can also be used as an oil and is utilized in aromatherapy and other herbal medical practices. Thyme belongs to the Lamiaceae (mint) family and is related to oregano. There is an abundance of varieties of thyme species and subspecies. The three main species of thyme used for culinary purposes are lemon thyme (thymus citridorus), caraway thyme (thymus herba-barona), and common thyme (thymus vulgaris).

 

History of Thyme 

There a gargantuan amount of different varieties of thyme. Some of these varieties grow in some places but not others. But generally researchers concur that thyme originated in southern Europe and the Mediterranean region. The oldest recorded use of thyme was by the ancient Sumerians in 3000 B.C. who used the herb as an antiseptic (Bradbury). Thyme is connected to many ancient cultures along the Mediterranean. The ancient Egyptians used thyme for the embalming process and would sprinkle the herb between the layers of linen used to wrap the mummies.

The god Anubis preforming the ritual of enbalming

In ancient Greece, thyme was used in religious worship because of its rich and smoky scent. Also, thyme was seen as a sign of courage and soldiers would carry stems of thyme into battle with them. This tradition was carried on into Roman times and to Medieval times as well. Romans began to use thyme more for culinary purposes as ingredients in sauces and to season meat (Andrews). In Medieval times, thyme was put under pillows at night to ward off bad dreams as was used as medicine during the Black Plague (Rocky Mountain Spice Company).

Cultivation and Production

Warm, drier, sunnier areas are best for thyme cultivation. Watering the plant often is not necessary. The plant prefers drier soil because when the earth around it is excessively damp it is more susceptible to rot and diseases. Thyme is sturdy plant and can thrive in soils, such as rocky and sandy soil, where most plants can not grow.  As the plant grows, it produces white or lilac-colored flowers which are usually picked off to allow more leaves to grow.

Thyme is grown in Poland, Turkey, Spain, Jordan, and Morocco. The United States imports a large part of their thyme from Turkey.  But all imports arrive in the United States through Honduras. (US Aid)

Health Benefits of Thyme

There are an abundance of health benefits associated with consuming thyme. The plant has a large amount of antioxidants. It also has great deals of potassium, which helps control heart rate and blood pressure. Thyme contains a good amount of iron as well which is needed for red blood cell formation. Lastly, the herb has significant quantities of  calcium, manganese, magnesium, vitamin – A , vitamin-K , vitamin-E,  vitamin -C, which helps body resist infection, and  dietary fiber (Wellness).

Thyme also has many healing qualities for a variety of illnesses or pains. Thyme contains a great quantity of thymol which is essential to fighting bodily infections and disinfecting cuts and scrapes. Thyme has also been found to be beneficial in aiding dental health, skin conditions, such as eczema, balancing hormones, and aiding with the common cold. Also it can used as a natural bug repellent. (Axe)

 

Use in the Arab Food

Za’atar is the Arabic word for thyme. But it can also be used to refer to a popular Middle Eastern spice blend which dates back to the Medieval Middle East. Generally, za’atar contains sumac, toasted sesame seeds, salt, cumin, dried oregano, dried marjoram, and of course dried thyme (LinsFood). But, the taste of za’atar can differ based on the region that it is made as well as personal preference. Za’atar is very versatile and used to season many different dishes or food items in Arab cuisine.

The za’atar spice mixture

Manakeesh

Manakeesh

Manakeesh is a very popular breakfast food, particularly in Lebanon, Syria, Jordan, and Palestine (Yunis). But is still commonly seen throughout all parts of the Arab world. It is essentially a flatbread that is the covered with a za’atar and oil mixture and then baked or cooked on a stove top and then served. There are some variations of manakeesh that are made with cheese, meat, or egg. But the most common form of manakeesh is the za’atar version (Mydubaimycity).

Cultural Significance

Za’atar is an integral part of Arab food culture and is considered a staple item in Arab cuisine. The taste and smell of the spice blend put people in mind of their home, their family, and their heritage. Syrian chef, Mohammed al-Khaldy  describe the za’atar as important way to share his culture with French people of his new home (Carleton). Za’atar plays a big role in everyday life in the Arab world with mothers giving their children za’atar sandwiches before exams telling their children that it will make the smarter (Yunis). Another example of relationship between za’atar and the Lebanese people is shown through the enthusiasm of a man in Hrajel emphatically stating that consuming za’atar daily keeps the doctor away (Rahayel). Thyme has also taken on symbolic meaning in Arab society and is expressed through the arts (Yunis). This song, “Hands of Thyme and Stone” is from an album created by Lebanese composer Marcel Khalife and Palestinain poet, Mahmoud Darwish. Throughout the album and in this song, thyme expresses inner strength and the home (Yunis).

 

 

Works Cited

Andrews, Alfred C. “Thyme as a Condiment in the Graeco-Roman Era.” Osiris, vol. 13, 1958, pp. 150–156. JSTOR, JSTOR, http://www.jstor.org/stable/301647.

Axe , Josh. “5 Benefits of Thyme Essential Oil.” YouTube, YouTube, 26 July 2016, http://www.youtube.com/watch?v=I3cfxlrQOQE.

Bradbury, Kate. “The History of Herbs.” Herb Expert, Herb Expert, 1 Sept. 2012, http://www.herbexpert.co.uk/thehistoryofherbs.html.

Carleton, Marie-Helene. “Syrian Refugee Chefs Share Their Recipes.” Food | Al Jazeera, Al Jazeera, 9 July 2016, http://www.aljazeera.com/indepth/features/2016/06/syrian-refugee-chefs-share-recipes-160628081358083.html.

Darwish, Mahmoud. “Hands of Thyme and Stone.” YouTube, YouTube, 29 Apr. 2015, http://www.youtube.com/watch?v=KFBpuzQqMS8.

Foster, Kelli. “Sumac Gives You the Tang of Lemons Minus the Tartness.” Kitchn, Apartment Therapy, LLC., 1 Oct. 2016, http://www.thekitchn.com/inside-the-spice-cabinet-sumac-67042.

Foster, Kelli. “What’s the Difference Between Oregano and Marjoram?” Kitchn, Apartment Therapy, LLC., 12 Apr. 2017, http://www.thekitchn.com/whats-the-difference-between-oregano-and-marjoram-243310.

LinsFood. “Za’atar – a Middle Eastern Spice Mix.” YouTube, YouTube, 31 Aug. 2013, http://www.youtube.com/watch?v=wDH-YTKc7EY.

Mydubaimycity. “Suzanne’s Kitchen: Manaqeesh Zaatar and Jibneh (Flatbread with Dry Thyme and Cheese).” YouTube, YouTube, 22 Sept. 2013, http://www.youtube.com/watch?v=O_efAiDbZoc.

Rahayel, Anthony. “MANOUSHE: Lebanese World Renowned Traditional Breakfast.”YouTube, YouTube, 31 Oct. 2015, http://www.youtube.com/watch?v=zBRG01e7pxI.

Stahl-Biskup, Elisabeth, and Francisco Sáez. Thyme: the Genus Thymus. Taylor and Francis, 2002.

“The History of Thyme | Myspicer | Wholesale Spices & Herbs.” MySpicer | Spices, Herbs, Seasonings, Rocky Mountain Spice Company, 28 May 2015, http://www.myspicer.com/the-history-of-thyme/.

The U.S. Market for Herbs. United States Agency for International Development, Dec. 2014, pdf.usaid.gov/pdf_docs/PA00KP2C.pdf.

“Thyme.” World Capital, World Capital Development and Management of Biological Agriculture Global Trading Co., worldcapital.gr/en/cultivations/aromatic-plants/thyme/.

Wellness. “Amazing Benefits of Thyme Herb – Health Benefits of Thyme Herb – Thyme Herb and Plants.” YouTube, YouTube, 25 Feb. 2016, http://www.youtube.com/watch?v=v-V6NwpJgYM.

Yunis, Alia. “Saudi Aramco World : Thyme Travels.” AramcoWorld, Aramco World , 2012, archive.aramcoworld.com/issue/201203/thyme.travels.htm.

“7 Amazing Thyme Benefits.” Organic Facts, Organic Information Services Pvt Ltd., 6 Oct. 2017, http://www.organicfacts.net/health-benefits/herbs-and-spices/thyme.html.

Images Cited

“Mummies and Mummification.” History in an Hour, 4 Nov. 2013, http://www.historyinanhour.com/2011/01/04/mummies-and-mummification/.

“Thymus Vulgaris.” Thymus Vulgaris | Common Thyme/RHS Gardening, http://www.rhs.org.uk/Plants/18213/i-Thymus-vulgaris-i/Details.

“Thymus Vulgaris.” Pfaf Plant Search, Plants for a Future, http://www.pfaf.org/user/Plant.aspx?LatinName=Thymus%2Bvulgaris.

Epicurious. “Za’atar.” Epicurious, Gourmet, 20 Aug. 2004, http://www.epicurious.com/recipes/food/views/zaatar-106776.

G, Srividhya. “Zaatar Pita Bread | Manakish Za’Atar Bread.” Vidhya’s Vegetarian Kitchen, Vidhya’s Vegetarian Kitchen, 30 Apr. 2017, http://www.vidhyashomecooking.com/2017/04/30/zaatar-pita-bread-manakish-zaatar-bread/.

Lentils: Legumes with a Rich Legacy

Related to beans, chickpeas, and peanuts, lentils are the edible seeds of the lens ensculenta plant, known as عدس (ʿadas) in Arabic. This legume, though small in size, is brimming with protein, providing it with great potential to feed mass populations. Historically, its combined nutritional value and affordability made for an excellent source of nourishment accessible among all social classes.

And although lentils are certainly not the most domineering of plants—typically only twelve to twenty inches in height—their roots run deep.

Fig. 1.

Fig. 2.

Origins

Lentils were among the first crops to be domesticated by man and have been cultivated for longer than any other legume. Some of their earliest instances of consumption, however, predated cultivation, and can be traced to the Syrians harvesting wild lentils between 9000 and 8000 BC (Cumo 197). During this time, lentils became increasingly significant among nomadic peoples in the Fertile Crescent. As a hardy crop that could grow on marginal land and provide yields in the spring when other food was scarce, lentils accommodated the nomadic lifestyle and provided an excellent source of protein (Cumo 197).

With consumption of lentils in the Fertile Crescent expanding, people began progressing toward lentil cultivation during a series of innovations in plant and animal utilization that facilitated a shift to early farming (Shepperson). Many of these innovations, including lentil domestication, originated near Gurga Chiya in the region of northern Iraq and north eastern Syria, around 7000 BC (Shepperson). In subsequent years, growth of lentils spread outward to Egypt, Ethiopia, Turkey, and beyond. As their cultivation proliferated, lentils provided a surplus of calories that, by feeding an expanding population, fueled urbanization and growth of civilizations in these regions (Cumo 198).

However, in later years—the Middle Ages specifically—several Arab physicians theorized that lentils caused depression, visual impairments, and stomach inflammation, deteriorating the public’s favorable view toward lentils (Cumo 200). Consequently, lentils did not play a significant role in the cuisine of this period, with few lentil recipes in cookbooks from the Medieval Arab world. Nonetheless, with the turn of the sixteenth and seventeenth centuries, a positive view of lentils began to reemerge; people started to more fully realize the nutritional value and healthful benefits of the lentil (Cumo 200). Today, although many  Arab nations are not leading exporters of lentils, this legume still remains a common staple of daily life in the Arab world.

Cultivation

Sprouting Lentils Time Lapse

Fig. 3.

Lentils are a winter crop typically grown in the fall and harvested in the spring or summer (Alihan and Shtaya 57). In terms of climate and soil features, they are some of the less selective legumes, as their hardy nature allows them to adapt to a wide range of soil types (Alihan and Shtaya 57). Furthermore, due to their ability to tolerate periods of drought, lentils thrive in semi-arid, Mediterranean environments.

Since early cultivation, farmers have understood that lentils enrich the soil (Cumo 198). Today, we are now aware that this is a result of nitrogen fixation, by which the lentil plant converts atmospheric nitrogen into more reactive nitrogen compounds. This organic process frees farmers from using nitrogen fertilizers and increases the efficiency of the soil (Alihan and Shtaya 57).

A wide variety of lentils are cultivated, with each kind unique in texture and flavor. 

Fig. 4.

Brown lentils, which are the most common of all the varieties, have an earthy, peppery flavor. They generally become soft after about thirty to forty minutes of cooking, but still retain their shape (Bachari).

 

Fig. 5.

 

Green lentils are slightly smaller than brown lentils. They tend to retain texture and taste better when cooked, and their flavor is more robust (Bachari).

Fig. 6.

 

Red lentils, conversely, are softer, and typically do not retain their shaped when cooked. This makes them a perfect thickening agent in soups or purees (Bachari).

 

These are only a few of the many varieties of lentils, but each demonstrates the versatility and diversity of this staple crop.

Healthful Benefits

Lentils contain one of the highest amounts of protein among plants (“11 Interesting Benefits of Lentils”), and, when paired with grains, supply all essential amino acids (Cumo 198). This quality is crucial, as lentils and grains provide an inexpensive means of consuming an adequate diet–especially to those for whom meat and fish are unattainable. In addition to massive amounts of protein, lentils are also a good source of fiber, folate, copper, manganese, iron, phosphorous, vitamin B1, and potassium (“11 Interesting Benefits of Lentils”).

These nutrients, as well as other components of the lentil, aid in digestion, promote a healthy heart, provide amino acids necessary for muscle generation, and aid in controlling blood sugar (“11 Interesting Benefits of Lentils”).

Fig. 7.

Cultural and Religious Significance

More than merely a nutritious staple, lentils have been tied to culture since ancient times, particularly in the sphere of religion.

As early as 3000 BC, a time when Egypt was a hub of lentil cultivation, Egyptians worshipped the god Horus with hopes that he would ensure a bountiful lentil harvest. Additionally, lentils symbolized resurrection in Egyptian religion and were placed in tombs as food for the journey to the afterlife (Cumo 199). Lentils persisted as an integral staple in Egyptian culture, with the legume eventually becoming vital to Egypt’s Christian community as well. Lentil dishes were heavily consumed by the Copts and other Christian sects during fasting times (Denker). In such ways, lentils became emblematic of Egyptian identity.

Lentils were also esteemed among Hebrews, with farmers believing the seeds were a supreme form of nourishment. And in one Biblical story, lentils were a godsend to Esau, who was so famished that he offered his birthright to his brother Jacob in exchange for a lentil porridge (Denker):

29″Once when Jacob was cooking some stew, Esau came in from the open country, famished. 30He said to Jacob, ‘Quick, let me have some of that red stew! I’m famished!’ 

31Jacob replied, ‘First sell me your birthright.’

32′Look, I am about to die,’ Esau said. ‘What good is the birthright to me?’

33But Jacob said, ‘Swear to me first.’ So he swore an oath to him, selling his birthright to Jacob.

34Then Jacob gave Esau some bread and some lentil stew. He ate and drank, and then got up and left.” Genesis 25:29-34

This lentil porridge was the precursor to a dish called mujaddarah (مجدرة), which mainly consists of rice and lentils topped with caramelized onions. The first recorded recipe for mujaddarah was compiled by Iraqi scholar al-Baghdadi in his cookbook Kitab al-Tabikh, 1226 AD (Lasota). Since that time, this has been a popular dish in the Middle East; in Jewish communities, particularly those of Syrian or Egyptian background, it is sometimes nicknamed “Esau’s favorite” (TartQueen’sKitchen).

Fig. 8.

 

Fig. 9.

Lentils were similarly apparent in Islam, with Muslims esteeming them as a valuable food source. The Prophet specifically mentions lentils in verse (2:61) of the Quran (Surat al Baqara), which says the following:

And [recall] when you said, “O Moses, we can never endure one [kind of] food. So call upon your Lord to bring forth for us from the earth its green herbs and its cucumbers and its garlic and its lentils and its onions” (Ontology of Quranic Concepts).

Fig. 10.

Such ties to Islam are also evident in the dish Shurba al- ‘Adas (شوربة العدس). This lentil soup, popular in Palestine and the Levant,  is commonly served on iftar (افطار, breaking the fast) tables during Ramadan. Its prevalence during this time of fasting indicates its value in Muslim tradition. 

Fig. 11.

Even beyond religion, lentils’ enduring history and longstanding use have contributed to its deep roots in Arab culture. Lentils are referenced in in a variety of contexts, from folktales to Arabic proverbs, such as the following aphorism:

“He who knows knows, he who doesn’t know says ‘a handful of lentils'” (Brill) 

In each of these areas, whether agriculture, cuisine, or even pithy sayings, lentils maintain a legacy that continues to endure.

 

 

Works Cited

“11 Interesting Benefits of Lentils.” Organic Facts, 6 Nov. 2017, http://www.organicfacts.net/health-benefits/health-benefits-of-lentils.html.

Arafat-Ray, Sahar. “Mujadarah مجدرة.” TartQueen’s Kitchen, 17 Oct. 2014, http://www.tartqueenskitchen.com/2014/10/17/mujadarah-%D9%85%D8%AC%D8%AF%D8%B1%D8%A9/.

Fig. 8; Fig. 9. Arafat-Ray, Sahar. “Mujadarah مجدرة.” TartQueen’s Kitchen, 17 Oct. 2014, http://www.tartqueenskitchen.com/2014/10/17/mujadarah-%D9%85%D8%AC%D8%AF%D8%B1%D8%A9/.

Bachari, Amadeus. “Understanding Different Types of Lentils.” AdasCan Grain Corporation, 20 June 2017, http://www.adascan.ca/blog/understanding-different-types-lentils/.

“Language and Culture in the Near East.” Edited by Shlomo Izre’el and Rina Drory, Google Books, E.J. Brill, 1995, books.google.com/books?id=majtzzdiaEEC&pg=PA235&lpg=PA235&dq=lentils%2Bin%2Barab%2Bculture&source=bl&ots=dDVnGxuTGN&sig=_eKntxoMncE1NN286qcgUbglltg&hl=en&sa=X&ved=0ahUKEwjRqInvvLDXAhVESiYKHQ7oBasQ6AEIfDAP#v=onepage&q=lentils%20in%20arab%20culture&f=false.

Cokkizgin, Alihan, and Munqez J.Y. Shtaya. “Lentil: Origin, Cultivation Techniques, Utilization and Advances in Transformation.” Agricultural Science, vol. 1, no. 1, 2013, pp. 55–62., http://www.todayscience.org/AS/article/as.v1i1p55.pdf.

Cumo, Christopher Martin. “Foods That Changed History: How Foods Shaped Civilization from the Ancient World to the Present.” Google Books, ABC-CLIO, 30 June 2015, books.google.com/books?id=WqfACQAAQBAJ&pg=PA200&lpg=PA200&dq=lentils%2Bin%2Bthe%2Barab%2Bword&source=bl&ots=JcKio9vqPD&sig=4pUic48TA_VSI_-b_I3oKAXnMVc&hl=en&sa=X&ved=0ahUKEwju1IGAxa3XAhXorVQKHTSAAQAQ6AEIUDAI#v=onepage&q&f=false.

Denker, Joel. “Food in the ‘Hood.” The InTowner, InTowner Publishing Corp., 12 Nov. 2013, intowner.com/2013/11/12/the-lentil-poor-mans-meat/.

Fig. 5. “Green Lentils.” Nuts.com, 12 Apr. 2017, nuts.com/cookingbaking/beans/lentils/lentils.html.

Fig. 7. “Health & Nutrition.” Lentils.org, 30 Jan. 2017, http://www.lentils.org/health-nutrition/.

Lasota, Aleksandra. “Mujaddara According to Basel – Arabic Rice with Lentils.” The Al’s Kitchen, 21 Dec. 2015, thealskitchen.com/2015/12/21/mujaddara-according-to-basel-arabic-rice-with-lentils/.

Fig. 3. “Lentils.” The Bible Garden, Charles Stuart University, 6 Mar. 2011, http://www.csu.edu.au/special/accc/biblegarden/plants-of-the-garden/lentils.

Fig. 10. “Lentil.” Lentil – Ontology of Quranic Concepts from the Quranic Arabic Corpus, 2011, corpus.quran.com/concept.jsp?id=lentil.

“Lentil.” Lentil – Ontology of Quranic Concepts from the Quranic Arabic Corpus, 2011, corpus.quran.com/concept.jsp?id=lentil.

Fig. 4. “Lentils.” Tastycraze.com, tastycraze.com/n7-32159-Lentils.

Fig. 2. Nick, Jean. “How To Grow Protein-Packed Lentils.” Rodale’s Organic Life, Rodale Inc., 22 Mar. 2017, how-to-grow-lentils-main-1000-e1510216969383.jpg.

Fig. 6. “Red Lentils.” Nuts.com, 22 Sept. 2017, nuts.com/cookingbaking/beans/lentils/lentils-red.html.

Rohana, M. “Sprouting Lentils Time Lapse.” YouTube, 15 Jan. 2015, http://www.youtube.com/watch?v=ILw71mDcnfw&feature=youtu.be.

Shepperson, Mary. “How Ancient Lentils Reveal the Origins of Social Inequality.” The Guardian, Guardian News and Media, 11 Oct. 2017, http://www.theguardian.com/science/2017/oct/11/lentils-origins-of-social-inequality.

Fig. 1. “Spicy Lentil Pasta.” Green Eatz, 29 May 2013, http://www.greeneatz.com/wp-content/uploads/2013/05/green-blog-spicy-lentil-pasta.gif.

Fig. 11. Wright, Clifford A, and Najwa al-Qattan. “Lentil Soup.” Recipe: Shurba Al- ‘Adas (Arab Levant) Lentil Soup, 9 Jan. 2007, http://www.cliffordawright.com/caw/recipes/display/bycountry.php/recipe_id/736/id/5/.