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Home , Kahk, Mansaf, Middle East, Middle Eastern cuisine, Traditional food

Instructor’s Manual1 for Chapter 13: People of the and the Middle

Learning Objectives

1. List the countries that are in the Balkan and those that are in the . 2. Discuss the immigration patterns, historical socioeconomic influences, and current locations of the people of the Balkans and the Middle East who are in America today. 3. Compare the typical religions, structures, and traditional health beliefs and practices of the people of the Balkans and the Middle East—before and after immigration to the U.S. 4. Discuss the differences between the staples and regional variations in ingredients—both for the nations of the Balkans, and for the Middle East. 5. Identify key for each of the groups for and the other nations of the Balkans and how these foods have been adapted in the U.S. 6. Identify key foods for each of the food groups for the nations and of the Middle East and how these have been adapted after immigration to the U.S. 7. Describe the impact of religion on the foods of the Middle East and list each celebration that has specific dishes associated with it. 8. Identify health concerns and counseling strategies associated with the nutritional intake of these groups.

Chapter Summary

The southeast European nations of the Balkan Peninsula and the countries of the Middle East are in close proximity to , central , and . The region is a crossroads of ideas, values, and trade goods. Many immigrants from these regions have come to the U.S. in search of economic opportunities and political stability. Many retain a strong ethnic identity. This chapter examines the of the Balkans and the Middle East, its role in the U.S. , and the changes that have occurred in the U.S.

The Balkans are composed of the nations of Greece, Albania, Bosnia-Herzegovina, Montenegro, Serbia, the of Macedonia, Croatia, Slovenia, Bulgaria, and Romania. The Middle East is composed of the countries of , , , , , , , , , , , , the United Arab , and . Also part of the population of this region are distinct ethnic groups who do not have a homeland: the , the , and the Chaldeans and Assyrians. The North African countries of , , and Tunisia are considered Middle Eastern as well.

Geographically much of the Balkans is considered temperate in and is suited for . Greece and the Middle East are arid and agriculture is limited. Arable land is concentrated along the seacoast and in some plains and in the river valleys.

Religions differ across the countries and , (particularly Eastern Orthodox) and are all represented in this area. In common to all of them, faith is fundamental to daily life across these countries.

Immigration to the U.S. is covered for each of the countries that have had significant numbers of people immigrate. From the Balkans, Greek and Croatian immigrants settled in the U.S. From the Middle East, the major influx of Middle Easterners occurred after WWII. Israelis, from Iran, Turks, and

1 By Tawni Holmes, Ph.D., R.D., University of Central Oklahoma

1 have moved here in significant numbers. Middle Easterners form one of the fastest growing immigrant groups in the U.S. The percentage of immigrants who are Muslim has increased over time.

Many of the nations have large religious majorities, and religion is often a defining factor in life. In Greece, the Greek is the major affiliation; in Serbia, it is the Serbian Orthodox Autonomous Church. Most Croatians and Slovenians are Roman Catholics. Most Arab immigrants from the Middle East are Muslim. Most Israeli are followers of Judaism.

The family and family honor are important in Greece, and many Greek Americans have strong family ties and emphasize the importance of Greek culture to the children. The is strongly patriarchal, and extended often live together, except Egyptians. The family demands conformity and subordination of the individual’s will and to the roles and responsibilities associated with group membership. Gender roles are strongly delineated. Modesty and chastity of the women in the family relate to family honor. Immigration to the U.S. creates change in the traditional family structure.

In the Balkans, physical fitness is thought essential to good health. In the Middle East, cleanliness, diet, and keeping warm and dry are cited as important for health. Some Middle Easterners ascribe illness to wind or air. In this region, humoral medical theories are held—hot and cold are the most important. “God’s will” determines all aspects of life and death—illness may be viewed as a punishment from God. Folk remedies are common. Biomedicine is well established and western therapies are considered strong and effective.

There are many indigenous ingredients in common throughout the Balkans and the Middle East— especially , , dates, and . , , and lemon are also commonly used. The most significant differences between Balkan and Middle Eastern foods are due to various religious dietary restrictions as well as proximity to other global .

Wheat is the dominant grain, and is consumed at every . Greece and the other Balkan nations use leavened , while leavened flat breads are more common in the Middle East. Cracked wheat kernels are used in various dishes. and dishes are eaten throughout the region. Rice is also a staple grain in the Middle East and some Balkan regions. Rice is used in dishes mixed with , , or . Legumes are important throughout the regions. Chickpeas, fava , black beans, and are popular. A traditional method for is called yiachni or yakhini. Vegetables are frequently stuffed with meat or a rice mixture. Olives and oil are significant regional foods. Fresh are preferred in the Balkans; and in the Middle East, fruits are often cooked into savory dishes. Fresh milk is not widely consumed in the Balkans or Middle East, although some is used in cooking. and are more typically used. is often made from ’s, sheep’s or ’s milk. All and seafood are eaten with some exceptions: no is eaten in Muslim countries, and neither pork nor shellfish are eaten by observant in Israel. Lamb is the most widely used, although pork is popular in the Balkans. Numerous and herbs are used. juice and are consumed throughout the region. Mint teas are popular throughout the Middle East.

There are regional variations. In the Balkans there is a division between the European-influenced fare of Croatia, Romania, Serbia, Slovenia, and the other northern nations and the Middle Eastern-influenced foods of the southern countries of Albania and Greece. The people of the northern Balkans use pork and veal, cooler-weather fruits and vegetables, and fresh dairy.

There are five variations in : Greek/Turkish, , Iranian, Israeli, and North African. In addition, the chapter reviews information about Romanian and Albanian foods and Moroccan cooking (boxed sections). The is a region of that related to the traditional Berber regions. Nations in this region include Morocco, Algeria, Tunisia, Mauritania, and .

2 In the Balkans, three a day are common with the main meal at midday. In Greece and southern Balkan nations, the main meal of the day is in the early afternoon. In the Middle East, is the main meal of the day with grains, meat, and vegetables typically eaten. Turkish meals are larger, and dinner is the main meal of the day.

Hospitality is a duty throughout these regions, and the status of the family is determined by how a guest is treated. In the Middle East, the foods and in what order they are given to a guest reflect the status of the guest. On special occasions, food is used to celebrate religious occasions, weddings, and births. The chapter discusses the many feast and fast days in the Eastern Orthodox Church. The traditional foods served on the Islamic religious observances vary from country to country. Iftar is the meal that breaks the fast during . Eid al-Fitr is the celebration at the end of Ramadan. Israel celebrates the traditional Jewish holidays and keeps the Sabbath.

The amount of food eaten relates to health. Ample meals are regarded as a means to prevent illness. Poor appetite is considered as a disease in itself or as a symptom of health problems. It is believed that illness can be caused by shifts in hot and cold in food or by eating incompatible foods together.

It is assumed that when these groups move to the U.S., over time, fewer traditional foods are eaten except for on special occasions. Typical ingredients and commonly eaten foods are reviewed. continue to use and to eat salads and fruits before and after meals respectively. Greek Americans maintain traditional meal patterns, but the main meal of the day is now dinner. Many Arab Americans still eat their main meal at midday, and extended family may dine together daily.

The traditional diet of the countries bordering the Mediterranean is higher in monounsaturated fats and omega-3 fatty acids and may be associated with decreased risk for heart disease and high blood pressure. Arab men living in the may be at risk for metabolic syndrome.

The Middle East is a very high-context culture, which has to misconceptions in the provider-patient relationship. People in the Middle East spend time getting to know one another before any business is discussed. In some cultures, touching members of the opposite sex may be prohibited. Family members expect to be part of the decision making process. Biomedicine is respected and valued.

Chapter Outline

I. Cultural Perspective

A. The Balkans: Greece, Albania, Bosnia-Herzegovina, Montenegro, Serbia (Kosovo, Vojvodine), Republic of Macedonia, Croatia, Slovenia, Bulgaria, Romania B. The Middle East: Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, , and Yemen C. Distinct ethnic groups who do not have a homeland include: The Palestinians (an Arab ethnic group), the Kurds (an Indo-European ethnic group), and the Chaldeans and Assyrians (Semitic ethnic groups). The North African countries of Algeria, Morocco, and Tunisia are also considered Middle Eastern. D. Geographically, much of the Balkans is considered temperate in climate and is suited for agriculture. 1. Greece and the Middle East are arid; agriculture is limited. 2. Arable land: concentrated along coast, some plains, and in river valleys E. Historically, in ancient times, dominated first by Greece; later by the Turkish Ottoman F. Religions differ across the countries 1. Judaism, Christianity (particularly Eastern Orthodox) and Islam

3 2. Faith is fundamental to the daily life across these countries. G. History of People of the Balkans and Middle East in the 1. Balkans a. Greece (1) Immigration occurred in two waves: between 1800s to the 1920s and again after WWII. (2) Most settled in large urban cites in Northeast, Midwest, Florida. b. Croatian (1) Immigration in the 1850s, 1860s (2) To southern and 2. Middle East a. No differences in groups from the Middle East were recorded in census data; prior to 1900, all called Egyptians b. After WWII, major influx of Middle Easterners c. 1967: Christian Palestinian refugees from new state of Israel d. After 1976, political instability and led to many Persians immigrating. e. Many Turks, Arabs arrive as students and stay H. Current Demographics and Socioeconomic Status 1. People of the Balkans a. Greece (1) 1.2 million Americans have Greek ancestry in the 2005 census. (2) Many live in urban areas; over time, most move south and west. (3) Frequently self-employed b. Croatian and Serbian Americans often settled and worked in mining areas. 2. Middle Easterners a. One of the fastest growing immigrant groups in U.S., numbers have grown from 200,000 in 1970 to over 1.5 million in 2000; an Arab ancestry poll estimates 3.5 million (1) Percent immigrants who are Muslim has increased over time b. Areas of concentration in U.S. (1) Many settled in California, New York, and Michigan. (2) Detroit has highest concentration of c. Tradition of entrepreneurship and self-owned businesses; often college-educated professionals in 2nd, 3rd generations I. Worldview 1. Religion – Strong devotion is common and a defining factor in life. a. People of the Balkans (1) Greeks (a) Greek Eastern Orthodox Church is major affiliation (b) Active participants in the religion and church activities (2) – Serbian Orthodox Autonomous Church (3) Croatians and Slovenians – devout Roman Catholics b. Middle Easterners (1) Early Arab immigrants were usually of the Eastern Orthodox Church. (2) Now, most are Muslim (a) Islam in America has made several adaptations for practical purposes. (b) Baha’i faith is a Muslim offshoot (3) Israeli Americans (a) Usually followers of Judaism (b) Likely to be Reform or to be unaffiliated with a synagogue 2. Family a. People of the Balkans (1) Greece

4 (a) Home is strongly patriarchal and governed by philotomo—love of honor—with the male head of household responsible for family reputation in the community (b) Extended family has decreased somewhat over time, but respect for elders and strong family ties still common (c) Many Greek American women maintain the traditional roles of caring for the family and passing on Greek culture to the children. (2) Croatian and Serbian (a) Families traditionally patriarchal (b) Extended families are the norm. (3) Slovenian American – adopt American family structure b. Middle Easterners (1) Arab culture is traditionally strongly patriarchal. (2) Often extended families live together. (3) Family demands conformity and subordination of the individual’s will and interest (4) Women and men have different roles and responsibilities. (a) Women and men do not date until after an engagement announcement. (b) Modesty and chastity of the women in the family relate to family honor. (c) Education for women is lower than for the men except for Iranians and Chaldeans. (5) Preferable to marry someone of a different ethnic group than to marry outside the religion (6) Immigration to the U.S. brings changes to the traditional family. (a) Extended family still very common (b) But over the generations in U.S., more pressure to be independent of family (7) Israelis in Israel may live on kibbutzim—rural settlement cooperatives in which families live and work communally. 3. Traditional Health Beliefs and Practices a. People of the Balkans (1) Physical fitness is thought essential to good health. (2) Skiing, water activities, , and team sports are common. b. Middle Easterners (1) Cleanliness, diet and keeping warm and dry important for health. (2) “Wind”/”Air” (a) Some Middle Easterners ascribe illness to wind or air. (b) Lebanese Muslims – after childbirth woman is susceptible to wind (3) Iranians – humoral medicine theories (a) Four body humors but hot and cold are the most important (b) Folk remedies are common (c) “God’s will” determines all aspects of live and death—illness may be viewed as a punishment from God. (d) Biomedical practice is well established in Middle East

II. Habits

A. Introduction 1. Many indigenous ingredients in common throughout the Balkans and the Middle East a. Most notable: wheat, olives, dates b. Sheep first domesticated in the region over 10,000 years ago c. Rice, chickpeas, and lemon introduced to region, but are now common in dishes 2. Fare of North Africa and the southern nations of the former as well as the southern regions of and share numerous dishes with the region.

5 3. The most significant differences in Balkan and Middle Eastern foods are due to various religious dietary restrictions, as well as proximity to other global cuisines. B. Ingredients and Common Foods 1. Staples a. Most common ingredients used in Balkan and Middle Eastern cooking are listed in Table 13.1 b. Wheat was first cultivated in this region (1) Consumed at every meal as bread (a) Greece and other Balkan nations use leavened breads. (b) Leavened flat breads more common in the Middle East. (c) or pida is a thin round Arabic bread with a hollow center (2) Wheat is made into -thin pastry sheets called filo or phyllo. (a) Used in sanbusak, a meat- or cheese-filled pie with variations; found in Syria, Lebanon, Egypt, Slovenia (burek), Bulgaria, Romania (boereg) (b) Fatayeh: the dough is topped with cheese, meat, or spinach and baked like a (c) or paklava: Available though the Balkans and Middle East—sheets of dough layered with a filling and soaked in a sweet syrup (3) Cracked wheat kernels (a) Burghul or are the kernels steamed and dried and crushed to different degrees of fineness. (b) Fireek are kernels dried but not cracked. (c) Tabouli and kish’ka are both typical dishes that use wheat kernels. (4) Dumplings and pasta dishes throughout the region c. Rice also staple in Middle East and some Balkan regions (1) Varieties in the region include long-grained, basmati (2) or pilav (a) Typically accompanies meat or poultry (b) Polo in Iran (3) Used in dishes mixed with meat, poultry or legumes (4) Added to soups and stuffing for poultry and vegetables d. Legumes important throughout the regions (1) Chickpeas (a) Ground for (b) Ground chickpeas or fava beans are made into (2) Foul (a) A common (b) Slowly simmered fava or black beans (3) popular e. Many vegetables (1) Yiachni or yakhini (a) Common cooking method (b) Vegetables are combined with tomatoes or paste and sautéed together with water, then cooked until soft (2) Stuffed with meat or rice mixture (a) Frequently prepared in this way (b) or musaka, iman bayildi, or are all examples. (3) Eaten raw, in salads, and preserved as pickles f. Olives, olive oil (1) Whole olives (a) Often accompany a meal or as an appetizer (2) Olive oil used in dishes that will be eaten cold g. Other oils used throughout the region as well

6 h. Fresh fruits are preferred and are eaten as and (1) Middle Eastern dishes often include fruits cooked into savory dishes. (2) Dried fruits used frequently, also jams, juices i. Fresh milk is not widely consumed in the Balkans or Middle East, although used in some cooking j. Yogurt and cheeses more typical (1) Plain yogurt used in many dishes, mixed with vegetables, used in beverages (2) Cheese – often made from goat’s, sheep’s or camel’s milk (Middle East) (3) cheese is most common k. Almost all meats and seafood are eaten (1) Exceptions (a) No pork in Muslim countries (b) No pork or shellfish among observant Jews in Israel (2) Lamb is the most widely used although pork popular in Balkans (3) Kabobs are marinated pieces of meat threaded onto , then grilled. (4) Souvlaki or : meat dish of lamb or poultry layered with fat onto a rotisserie, roasted, and sliced off (5) Whole lamb or sheep roasted for celebrations l. Numerous spices and herbs are used (1) Result of a once-thriving trade with , Africa, Asia (2) , , mint, , , oregano, , pepper (3) : a non-toxic variety of the plant (4) Lemon juice, verjuice, often used m. Ground nuts: seeds crushed to make n. Beverages (1) Fruit juice, fruit syrups or flower extracts mixed with ice (2) Coffee consumed throughout the region (a) Drunk daily at home and in cafes (b) and Serbian coffee (3) Mint teas popular throughout Middle East (4) in Balkans (5) Greece: retsina, ouzo, 2. (Box) Cultural Controversy: Is coffee beneficial for health? 3. Regional Variations a. Balkan (1) Two divisions (a) European-influenced fare of Bosnia-Herzegovina, Croatia, Romania, Serbia, Slovenia, and the other northern nations (b) Middle Eastern-influenced foods of the southern countries of Albania and Greece (2) Northern Balkans use pork and veal, certain fruits and vegetables, fresh dairy (a) German-style , roasts, hams (b) Cooler-weather fruits (c) Potatoes, (d) Buttermilk, cream used in dishes b. (Box) Romanian Fare (1) Food is described as “pastoral” with Turkish and Hungarian overtones (2) Central European and Italian influences c. (Box) Albanian Fare (1) The country is bordered by Greece, Macedonia, Serbia, and Montenegro; food reflects the many influences of nations. (2) Poor, rural have only cornmeal bread, cheese, yogurt

7 (3) In wealthier areas, the dishes used in the three meals a day are mainly - based with meats, cheeses, fruits d. Middle Eastern (1) Five divisions: Greek/Turkish, Arabic, Iranian, Israeli, and North African (2) Greek/Turkish – grilled meats, seafood, cheese, and olive oil more typically used (a) When eating, use flatware rather than fingers. (b) Filo dough used in similar dishes; dips; salads made with greens, tomato, , olives (3) Arabic – based originally on the cooking of nomadic tribes; includes grains, legumes, and vegetables (a) National dishes – In Syria and Lebanon: ; in Jordan: ; in Egypt: . (b) Many meats may be used in a single dish; traditionally, meat was expensive so all parts of the animal are valued. (c) Persian cuisine from Iran: sophisticated variation of other Middle Eastern dishes; a wide variety of fruits and vegetables as well as many spices and seasonings due to Iran’s location and history (4) Israeli – most varied foods and food culture because its cuisine blends the indigenous Middle Eastern cooking with that of the many Jewish immigrant groups e. (Box) Moroccan Cooking (1) The Maghreb is a region of North Africa that related to the traditional Berber regions. Nations in this region include Morocco, Algeria, Tunisia, Mauritania, and Libya. (2) Moroccan cooking reflects Berber traditions—Arabic, African, and southern Mediterranean influences. (3) Exquisitely seasoned dishes use a wide variety of spices. (4) Garlic, , lemons, , sweet peppers frequently used (5) water and orange-blossom water (6) Zebeda is a sour fresh butter and is a preserved —both used in cooking. (7) is a staple eaten throughout the Maghreb (a) Dough of hulled, crushed (not ground) grains of wheat mixed with water that is processed into very small pellets and dried (b) Many regional names for both the grain and the dish made from the grain C. Meal Composition and Cycle 1. Daily Patterns a. The Balkans – typically eat three meals a day with the main meal at midday; snacking is common; in the north, a light breakfast (1) Greece and southern Balkan nations: breakfast is bread with cheese and olives or with jam and coffee (2) Main meal is in the early afternoon, using more elaborate foods on weekends (3) Light supper later in the day b. Middle East (1) Coffee or first followed by breakfast of bread, cheese, beans, eggs, olives, or yogurt (2) Lunch is the main meal of the day with grains, meat, and vegetables typical. (3) Dinner is light and resembles breakfast or lunch leftovers. (4) Turkish meals are larger and dinner is the main meal of the day. 2. Etiquette a. Hospitality is a duty throughout these regions, and the status of the family is determined by how a guest is treated. b. A guest should accept the offered food—refusal is an insult.

8 c. Guest should bring a gift d. In the Middle East, the foods given to a guest reflect the status of the guest. e. Must hands before eating; if flatware not provided, eat with 3 fingers of right hand f. Only stop eating when everyone else does. 3. Special Occasions a. Food used in celebration of religious holidays, weddings, births b. Eastern Orthodox Church has many feast and fast days specified c. (1) Most important religious holiday (2) Red-dyed eggs, lamb, lambropsomo is a bread with whole dyed eggs braided into it d. Easter in Croatia – painted eggs on top of the traditional bread e. Serbians – most auspicious day is Krsna Slava, the Patron Saint’s Day; ritual bread prepared for the feasts f. The traditional foods served on the Islamic religious observances vary from country to country. (1) Iftar is the meal that breaks the fast during Ramadan; meal is had with family and includes moist, hearty fare (2) Eid al-Fitr, festival at the end of Ramadan, may be held at fairgrounds with games, rides etc. g. Iran (1) Most significant holiday is Muharram (2) Also New Year’s at the spring equinox h. Israel (1) Celebrates the traditional Jewish holidays (2) Keeps Sabbath from the sunset on Friday to sunset on Saturday (3) On Friday night, the traditional Sabbath meal is prepared. (4) On Saturday, only meals prepared in advance are eaten so and casseroles are typical. 4. Therapeutic Uses of Food a. Amount of food eaten relates to health (1) Ample meals prevent illness and poor appetite is a disease in itself or reflects health problems. (2) Food deprivation will cause illness. b. Illness can be caused by shifts in hot and cold in food or by eating incompatible foods together. (1) Incompatible combinations of hot and cold foods vary. (2) Digestive system needs time to adjust between hot and cold foods (3) Hot and cold refer to temperature, not spiciness. c. Iran – illness from eating too much of a hot food or a cold food d. Certain foods are not eaten together in Egypt, or in other Middle Eastern countries.

III. Contemporary Food Habits in the U.S.

A. Adaptations of Food Habits 1. Introduction a. Not much research has been done. b. With increasing acculturation, probably fewer traditional foods are eaten—except for on special occasions or as the main meal. 2. Ingredients and Common Foods a. Greeks (1) Use olive oil typically. (2) Salads and fruits before and after meals respectively

9 (3) Lamb popular (4) Consumption of beef and pork increases and consumption decreases 3. Meal Composition and Cycle a. Greek Americans maintain traditional meal patterns but the main meal of the day is now dinner. b. Many Arab Americans still eat their main meal at midday and extended family may dine together daily. B. Nutritional Status 1. Nutritional Intake a. The traditional diet of the countries bordering the Mediterranean (1) Higher in monounsaturated fats & omega-3 fatty acids (2) May be associated with decreased risk for heart disease and high blood pressure b. Arab men living in the Arabian Peninsula may be at risk for metabolic syndrome. c. Cardiovascular disease is the most common cause of death in Turkey. 2. Counseling a. Very high-context culture (1) to misconceptions in the provider-patient relationship (2) People in the Middle East spend time getting to know one another before any business is discussed. b. Direct eye contact is expected. c. Maintain close physical proximity. d. In some cultures, touching is common between members of the same sex but touching members of the opposite sex may be prohibited. e. Take time before discussing conditions or recommendations to ask about family or personal . f. Family members may be part of the decision-making process. g. Biomedicine is respected and valued; may be expectations that all decisions will be made by the care provider h. Privacy and honor are highly valued (1) Discussing symptoms and problems may be perceived as a violation of privacy or shameful. (2) Affects disclosure and compliance

Answer Key for Textbook Review Questions2

1. Many ingredients are found in the Balkans and the Middle East, including wheat, olives, and dates. Common flavors and ingredients are: • Cheese: (goat’s sheep’s, cow’s, and camel’s), milk (goat’s, sheep’s, camel’s, and cow’s), yogurt; buttermilk, cream • Meat: beef, kid, lamb, pork, rabbit, veal, many variety cuts • Poultry: chicken, duck, pigeon, turkey • Fish and shellfish: anchovies, bass, bream, clams, cod, crab, crawfish, eels, flounder, frog legs, halibut, lobster, mackerel, mullet, mussels, oysters, redfish, salmon, sardines, shrimp • Eggs: poultry, fish • Legumes: black beans, chickpeas (garbanzo beans), fava (broad) beans, lentils, navy beans, red beans; peanuts • Bread (wheat, , corn, millet), barley, , corn, farina, millet, oatmeal, pasta, rice (long-grain and basmati), wheat (bulgur, couscous)

2 contributed by Kathryn P. Sucher, San Jose State University

10 • Fruits: , , avocado, barberries, bergamots, cherries, currants, dates, figs, , lemons, limes, melons (most varieties), oranges, peaches, pears, plums, , quinces, raisins, strawberries, tangerines • Vegetables: , asparagus, beets, broccoli, Brussels sprouts, cabbage, , cauliflower, celeriac, celery, corn, cucumbers, , leaves, green beans, green peppers, greens, artichokes, leeks, lettuce, mushrooms, , olives, onions, peas, pimientos, potatoes, spinach, squashes, tomatoes, turnips, zucchini

Balkan and Middle Eastern food might be similar because of the geographical, political, and economic history of the region that has resulted in similar food cultures. Greece dominated or greatly influenced its Balkan and Middle Eastern neighbors in ancient times, and, in turn, it was conquered and ruled by the Turkish for 4 centuries in the modern era. These hundreds of years of Greek and Turkish hegemony facilitated the spread of products, especially foods, throughout the region and stretched cultural influence to both the southern states of the Former Soviet Union and to North Africa.

Sanbusak (middle eastern) – Phyllo dough, stuffed with an assortment of fillings then deep fried. Fillings range from minced meat with herbs and spices to vegetables such as cauliflower.

Boereg (Balkans) – It’s a deep-fried, cigar-shaped phyllo pastry made of thin layers of crackly dough called yufka, wrapped around a mixture of oozy feta cheese and fresh parsley. Striver is a fan of Albanian bourek, filled with meat, cheese, or . It’s heavier than the Middle Eastern variety, and it’s baked, not fried.

2. The people in the Middle East and Balkans believe that the “evil eye” is the look of one person who envies another person and that can cause accidents or illness. Greeks may use ritual prayer, make the sign of the cross, or wear blue amulets with an eye in the center or garlic as a precaution against a jealous gaze. When receiving a compliment (a form of envy), it is also customary to spit two or three times to keep harm away. Arabs may place blue beads on an infants to protect them, or wear amulets. In Iran, the evil eye is believed by some to be the cause of cheshm-i-bad, the occurrence of a sudden or unexplained illness. Some Arabs attribute mental illness to possession by the devil, or by jinn (spirits who can be good or evil).

3. The Balkan nations include Greece, Albania, Bosnia-Herzegovina, Montenegro, Serbia (including the two autonomous provinces Kosovo and Vojvodina), the Republic of Macedonia, Croatia, Slovenia, Bulgaria, and Romania. Countries of the Middle East include Bahrain, Egypt, Iran, Iraq, Israel, Jordan, Kuwait, Lebanon, Oman, Saudi Arabia, Syria, Turkey, and United Arab Emirates, and Yemen.

Religions of the Middle East are: Islam, which is the prevalent religion in most Middle East countries, Christianity (particularly Eastern Orthodox), and Judaism, more common in Israel but also found in many Middle Eastern countries.

One of the religious holidays in Islam is Eid al-Fitr. Special pastries and cookie, e.g. , are served. Kahk is a sweet Egyptian bread made with ample butter and nuts.

4. Research suggests that Arab men living in the Arabian Peninsula region may be susceptible to the clustering of risk factors in metabolic syndrome. High prevalence of undiagnosed type 2 diabetes and hypertension, and high rates of insulin resistance, low levels of high density lipoprotein (HDL) cholesterol, and a tendency toward abdominal obesity have been found. Coronary heart disease, diabetes, hypertension and cancer are the primary health concerns in Arab countries.

11 It is noteworthy that the division between food and medicine is somewhat blurred in the Middle East, especially in Arabic nations. Turnips are considered good for the kidneys and urinary tract, while cauliflower is beneficial for the respiratory system. Red onion bulbs and their leaves (which are added to salads) are consumed to help with diabetes and cancer. They are also eaten to ease liver disease, which is treated with asparagus and artichokes, too. Many foods have a multiplicity of therapeutic uses. Some Palestinians, for example, consider garlic to be good for colic, nausea, kidney infections, intestinal worms, ulcers, genitourinary infections, prostate conditions, and tumors, and as an aphrodisiac.

5. Some Middle Easterners believe that illness can be triggered by hot-cold shifts in food, especially in people with weak or susceptible constitutions. In Iran, eating too many hot foods may result in headaches, sweating, itching, and rashes. Excessive amounts of cold foods can cause dizziness, nausea and vomiting. Foods and of the opposite category can ameliorate these conditions. For example, fruits or a sour called ablimu is used for headaches and acne. Nausea is treated with tea, or a sweet similar to rock candy. Classifications can vary, but examples of hot foods include lamb, eggs, onions, garlic, carrots, bell peppers, apples, dates, quinces, chickpeas, wheat, almonds, walnuts, pistachios, , and tea. Cold foods can include beef, cucumbers, tomatoes, eggplant, grape leaves, grapes, lemons, sour cherries, apricots, mulberries, pomegranates, rice, yogurt, coffee, and . The temperature (not spiciness) can cause a shift in the body from hot to cold and vice versa, and it is believed the digestive system must have time to adjust to one extreme before a food of the opposite temperature can be introduced. In addition, though illness may be related to hot-cold imbalances, Iranians do not consider certain conditions as being hot or cold. Thus, a symptom, such as coughing, requires specific treatment unrelated to classification: consuming cold turnips is considered beneficial, while cold pickles are thought to be harmful.

Discussion Questions

1. Historically, there has been a great deal of conflict over political boundaries both in the Balkans and in the Middle East. And yet, in terms of food, they are so similar. In this chapter, a brief history is presented that includes many instances where one group dominated the region. How did this help to spread foods and cooking methods across the region?

2. Archeologists have identified the area of the and river valleys as one of the earliest areas of agriculture. In fact, some people have wondered if this area relates to the biblical “Garden of Eden.” What features of the flood plains in a large flat river valley would have made it so suitable for early agriculture?

3. Ask your students how many of them have seen the film “My Big, Fat, Greek Wedding.” What do they remember from this film that relates to food and culture? What elements of family relationships do we understand from watching how the family members interact with one another? With the dominant American culture?

Points to Consider [Vary options/items to use. Broader range of coverage than the text by itself. Wide variety of topics. Used by discretion of instructor to suit .]

1. The text mentions ethnic groups that have distinct cultural histories but no geo-political homeland, such the Kurds. The Kurds are an Indo-European people with their own history, language, and culture. Most Kurds are Sunni Muslim. Kurdish people live primarily in Turkey, Iraq, and Iran. The Kurds have a distinct culture that is not at all like their Turkish, Persian, and Arabic neighbors. Of the 27-37.5 million Kurds, approximately 12-15 million live in Turkey, 4-6 million in Iraq, 5-7 million in

12 Iran, and a 1-2.8 million in Syria, with the rest scattered throughout the rest of the world. The Kurds also have had a long history of conflict with these other ethnic groups in the Middle East. The Kurds are an ancient people who trace their history back several thousand years. Kurds have a system of tribal allegiances that takes precedence over their sense of governance from these other countries. Looking at this history and culture of this one group can help us to better understand the complexities of the inter-relationships between cultures in this region of the world. http://en.wikipedia.org/wiki/Kurdish_people

2. Interest in the began more than 30 years ago. Ancel Keyes, Ph.D., professor at the University of Minnesota School of Public Health, released results from his now famous Seven Countries Study. Keyes monitored the incidence of coronary heart disease in 16 population groups in various countries including Finland, Greece, , , the , the United States, and the former Yugoslavia. Keyes concluded that people living in the countries bordering the had very low rates of heart disease. Specifically, the villagers living on the island of Crete were found to have the lowest rate of heart disease—90 percent lower than the United States. The diet of these villagers was simple. It consisted mainly of whole-wheat bread, olive oil, beans, nuts, vegetables, fruits, and small amounts of milk and cheese. The diet was not low in fat—40 percent of their calories came from fat, principally olive oil. Keyes concluded that a combination of behavioral, lifestyle and dietary factors was responsible for the remarkably low rate of heart disease throughout the Mediterranean region. It is important to note that these diets were measured over 50 years ago. These regions have now increased the diversity and amounts of fat in their diets. Since the 1960s Greeks have been consuming significantly less olive oil and more , and rates of overweight and obesity have increased. In correlation with the changes in diet, changes in heart disease continue to be monitored.

Suggested Activities [For use during class time. Guest speakers, demonstrations, exercises, discussions, etc.]

1. Cooking activity. The goal is to have the students prepare a holiday meal for guests that might be served in one of these countries. If a cooking lab is available, this could be done in a classroom. Otherwise, have the students prepare the dishes at home and describe how the activity progressed. The students can work in groups or alone depending on the class size. Students will choose a country of interest. Next have the students choose a specific holiday. a. The students should research the holiday. Next, the students should prepare a meal of traditional foods that might be served on this holiday occasion. Maybe the students would try something like the Easter breads with the eggs braided into it. Did the students need to make substitutions for certain ingredients? Students could serve the holiday meal to others in the class if size and time permit. The meal could be prepared for someone at home otherwise. If so, a video log or photos could be used to record the event and the project could be presented to the class. b. Additional project activities. Have the students decorate the room for the occasion. Have the students find out what the appropriate manners for serving a guest are, and serve the other students or guest using “correct” manners. Students might perform a nutrient analysis of the foods. Students might create a recipe handout, decorated with the theme of the holiday. Other ideas for the handouts might include a blessing used over the meal or “fun” food facts or food- related folk tales typical of the region. c. As different groups in the class present holiday meals for the different countries, eventually everyone in the class will have a set of recipes and handouts of cultural facts.

2. Bring in a or someone who is an expert in cooking in the cuisine of one of the countries reviewed in this chapter. Discuss the following points: What are the foods most typically prepared and how are they prepared? What are the typical seasonings used in baking, boiling, sautéing, roasting? What are some traditional starches that would be prepared? How would the restaurant cuisine compare to the

13 cuisine eaten at home? What are some of the most exotic dishes this makes? In this cook’s own viewpoint, what distinguishes this country’s flavor profile and what would be the most typical seasonings?

3. Flavor profiles are specific to a region as well as to a country. For this activity, various recipes, cultural experts, and textbooks can be used. Have the students create spice and seasoning charts for a country. Or you can have the students create the charts for specific regions. List the different seasonings and spices used in baking breads, baking desserts, cooking poultry, meat, and fish, and in preparing cooked vegetables.

Chapter 13 Self-Study Questions [Students apply material to themselves – might have forms or other support materials.]

1. Perform a nutrient analysis that compares the “Sample Menus” of a Persian Lunch, a Greek Mezze Menu, and an Arab Sampler. How do the nutrients vary? Are any nutrients especially high or low?

2. Go to a restaurant that serves the cuisine of one of these countries. Order a traditional dish. Find a recipe for the dish from a cookbook or from the .

3. Interview someone who grew up in and lived in one of these countries. Ask, “What was your favorite meal as a child?” and “What foods were you given when you were sick?”

4. Prepare your own “foul.” What type of beans did you use? Or try preparing a Balkan or Middle Eastern dish from a book that has recipes. How many seasonings were used? How did the final cooked food turn out?

5. Find a market that specializes in the ingredients from one of these countries. What are some of the foods that would not be found in the average American supermarket? How big is the store? Who is shopping there? Are the labels in the language of the country?

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