Culture and Foods

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Culture and Foods

Africa

African
SOAR African Recipes
International Vegetarian Union Recipes Around the World 52 African Recipes
Arabic Recipes from the Middle East
The African Cookbook
The Levant General
The African Cookbook

Algeria

Angola

Bahrain

Benin

Botswana

Burkina Faso

Burundi

Cape Verde

Central African Republic

Chad

Comoros

Congo

Cote Dlvorie

Djibouti

Equatorial Guinea

Eritrea

Gabon

Gambia

Guinea

Guinea Bissau

Ivory Coast

Kenya

Kiribati

Lesotho

Liberia

Libya

Madagascar

Malawi

Mali

Mauritania

Mauritius

Mayotte

Mozambique

Namibia

Nauru

Niger

Reunion

Rwanda

Saint Helena

Sao Tome Principe

Senegal

Seychelles

Sierra Leone

Somalia

Sudan

Swaziland

Tanzania

Togo

Tunisia

Global Gourmet Destination: Tunisia

West Sahara

Zambia

Zimbabwe

Middle East: Arabic Cultures

Egypt

Ahmed Hamdy Eissa's...
Arabic News Recipes
Egypt: Cyber-Cuisine Tour
The Egyptian Recipes Page
Traditional Boerevors Egyptian
SOAR Egyptian Recipes
Hieroglyphic writing,pyramids, kings and queens, Egyptian numbers.

Iran

Iraq

Jordan

Kuwait

Lebanon
SOAR Lebanese Recipes

Oman

Saudi Arabia

Syria
Eastern Mediterranean Food

Turkey
Cypriot-Turkish Cuisine
History of Turkish Cuisine
SOAR Turkish Recipes
Turkish Cuisine
Global Gourmet Destinations: Turkey

Yemen

Middle East: Hebrew Cultures
Global Gourmet Destinations: Middle East

Vocabulary
Kashrut comes from the Hebrew root Kaf-Shin-Resh meaning fit, proper or correct. Kashrut is the body of Jewish law pertaining to the processing and preparation of various foods, as well as choices that are allowed. Details of the Kashrut are extensive, the laws all derive from a few fairly simple, straignt forward rules.
Kosher comes from the same Hebrew root as Kashrut. Kosher is a term used to label foods that have been prepared according to Jewish Dietary Laws.
Treyf is a term used to refer to foods that are not kosher.
    1. Certain animals may not be eaten at all. Only the meat from mammals that chews their cud and have cloven hooves may be consummed. Cattle, deer, goats, and sheep are kosher, as are chicken, ducks, geese and turkey. The Torah specifies that camel, hare, pig and rock badger are forbidden. Amphibians, insects, reptiles, and rodents are forbidden. The flesh, organs, eggs, and milk of the forbidden animals is also restricted. There are no pork products served and that eliminates bacon, ham, and sausage as menu choices.
    2. Of the animals that may be eaten, the birds and mammals must be killed in accordance with Jewish law. All blood must be drained from the meat or broiled out of it before it is consummed. Certain parts of the permitted animals may not be eaten.
    3. Milk and milk products, including cheese, are not served at a meal containing meat. Dairy meals are those meals in which no meat or poultry is served. Margarine is always available, but butter is only served at dairy meals.
    4. Fish, eggs, fruits, vegetables and grains can be served either with a dairy meal or a meat meal. Fish is considered to be anything that has fins and scales, such as tuna, carp, salmon and herring. Unfortunately shellfish such as lobsters, oysters, shrimp, clams and crabs are forbidden.
    5. Grape products made by non-Jews may not be eaten.
    6. Utensils that have come into contact with meat may not be used with dairy, and vice versa. Utensils that have come into contact with non-kosher food may not be used with kosher food. This applies only where the contact occurred while the food was hot.
    Kosher food looks and tastes just like the foods you are familiar with. Take the opportunity to taste new dishes and enjoy great meals! For more information log onto these sites:
Kashrut: Jewish Dietary Laws
Kosher and More: Jewish Dietary Laws
PBS: Jewish Cooking in America with Joan Nathan
SOAR Jewish Recipes
Epicurious Jewish Cooking

Israel