FSTC 300 Lecture Notes - Lecture 20: Basbousa, Shortbread, Iftar
8 Jul 2016
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Historical background --> arabs relied heavily on a diet of dates, wheat, barley, rice and meat (camel or sheep) Arabic food has much in common with greek and turkish cuisines. Offering food to a guest is an important and old tradition. Three essential meals during the day (no snacks) Sitting on the floor when eating is common in many regions. In some regions, people eat with their fingers. Emphasize grains, vegetables, low calorie yogurt, olive oil, fish. Parsley and mint are popular seasonings in dishes. Dressings --> olive oil, lemon juice, parsley and garlic, tahini, sesame paste and labaneh. Sweets --> have a lot of nuts, cheese and dates. Baklava --> phyllo dough filled with nuts and sweetened with syrup or honey. Basbousa --> sweet cake made of semolina soaked in syrup. May contain orange flower water or rose water. Maamul --> small shortbread pastries filled with dates, pistachios or walnuts.
