African & Middle Eastern Cuisine

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Across
  1. 3. staple starch of the middle east, often eaten as bulgur
  2. 6. Candy made of ground sesame seeds and honey
  3. 7. a popular Ethiopian fasting food. It’s a chickpea or bean puree with minced garlic, onions, tomatoes, and peppers.
  4. 8. Has remained fairly traditional with little outside influence
  5. 12. a starchy corn-based paste similar to polenta- served with soups and stews everywhere.
  6. 13. semi-solid paste made from root vegetables like yams or cassava
  7. 14. often very little meat is eaten, and most people rely on grains and vegetables; Arab, European, and Indian influences.
  8. 15. meat is often eaten with meals; spicy foods preferred
  9. 16. yogurt often mixed with vegetables for a side dish or part of the main dish
Down
  1. 1. many starchy foods are used and meals are typically light on meat; seafood is often eaten
  2. 2. a dish of steamed, green bananas, provide the filling base in many of the Ugandan meals.
  3. 4. Phyllo dough layered with nuts and honey syrup
  4. 5. a pigeon pie made with dough, eggs, veggies, spices, and nuts
  5. 9. Similar to some Western foods due to interactions with Mediterranean Europe.
  6. 10. Stew of lamb, prunes, and almonds often served with couscous
  7. 11. a fluffy, steamed grain usually served with stewed meats and vegetables.