Chapter 51: Foods of Southwest Asia, the Middle East, & Africa

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Across
  1. 3. ____ is a thin, spongy, flat-bread made from a hardy grain called teff.
  2. 4. A common stew base is _____, a broth made of palm nut pulp seasoned with sauce.
  3. 5. The best-known Moroccan dish is the ____, a well-seasoned stew made in a covered pot, also called a tagine.
  4. 6. _____ laban or labneh, is a main ingredient in many Southwest Asian dishes.
  5. 9. cooking is bold in flavor and color.
  6. 11. ____ are usually served over rice.
  7. 12. ______ combines chopped parsley, tomatoes, onions, and bulgur with mint, lemon juice, an olive oil.
  8. 13. Foods that can be prepared in advance are ____, or necessary, for the Jewish Sabbath, jwhen work is prohibited.
Down
  1. 1. _______ includes the Middle East and neighboring countries uch as Turkey, Afghanistan, and Armenia.
  2. 2. A deep-red native berry usually used ground, adds a fruity tartness.
  3. 3. Related, regions of Southwest Asia and Africa.
  4. 7. Sesame seeds are used whole, pressed for oil, ad ground into a thick paste called _____.
  5. 8. Saudia Arabia, Iran, and Iraq are the largest counties in the _______.
  6. 9. The tread-like center of the crocus flower turns rice a brilliant yellow and adds a pugent flower.
  7. 10. It often starts with ____, or appetizers.