1. The Middle East & Africa Food and Culture

2. The Middle East  Religion  Islam (Muslims) – 90% of people  Diet  No animals who died from disease, strangulation, or beating. Only those slaughtered by proper ritual.  No pork.  No alcoholic beverages – including wine.

3. The Middle East  Basic Foods  Garlic  Lemon  Green Pepper  Eggplant  Tomato

4. Jewish Dietary Law  Kosher - Foods prepared according to Dietary Law.  Only animals that have cloven (split) hoofs and chew their cud are considered fit to eat.  Animals must be slaughtered by a shohet (licensed slaughterer).  Slash the jugular vein, drain the blood, meat/poultry first soaked in water, then salted and rinsed in clean water.  People cannot cook or eat milchig (dairy) and fleishig (meat) together.  Must use different eating, serving, and preparation utensils.  Can eat meat after dairy if you clean your mouth first. No dairy for 3 hours after meat.

5. African Cuisine  Most common drink  TEA  The African Diet  Red meat – few times per month.  Eggs, fish, poultry – few times per week.  Vegetables (Legumes)  UNEXPECTED COMBINATIONS!

6. African Basics  Couscous  Small pasta (looks like rice).  Balsamic Vinegar  Juice of white grapes, aged in barrels.  Olives  STAPLE. Green, purple, and black. The color depends upon the time of harvest.

7. African Hospitality  “Diffa”  Banquet held on special occasions.  Many courses.  When Eating  Guests often are offered silverware or may use their fingers.