Across
- 1. - Israel, stew of beans, potatoes, barley and sometimes meat.
- 4. - Algeria, eggs poached over sauteed tomatoes, peppers, and onions.
- 6. - includes Turkey, Afghanistan,Armenia & other countries.
- 9. - South-African cuisine known for it's use of spices such as nutmeg, allspice, & hot peppers.
- 11. - Pakistan & India, long-grain, aromatic rice.
- 14. - Southwest Asia, a thick paste from sesame seeds.
- 17. - The national bread of Israel, sometimes served with hummus.
- 18. - spicy seasoning popular in Ethiopia.
- 20. - coffee, boiled 3 times, sweetened, and spiced with cardamom
- 21. - Israel, cheese filled pastries, popular street food.
- 25. garlic.
- 26. - spicy Tunisian lamb sausage.
- 27. - pureed garbanzo beans, seasoned with tahini,
- 29. - Egypt, Libya, Tunisia, Algeria, Morocco.
Down
- 2. - Israel, noodle pudding
- 3. - grain cooked by steaming.
- 5. - garlic-seasoned red pepper paste, common ingredient & condiment.
- 7. - Ethiopia, thin, spongy, flatbread made from teff, a hardy grain.
- 8. - Morocco, a well seasoned stew.
- 10. - Israel, turnover filled with potatoes, cheese, kasha, or chicken liver.
- 12. - Saudi Arabia, Iran & Iraq are the largest countries, most are of Muslim religious tradition.
- 13. - Kenya, mash of peas, potatoes, corn & greens.
- 15. - Southwest Asia, seasoning blend of marjoram, thyme, sumac, salt.
- 16. - Lebanese,flat tart with various spices.
- 19. - sauce of blended, ground roasted squash seeds and tomato paste.
- 22. - Southwest Asia, deep-red, native berry.
- 23. - Southwest Asia, appetizers.
- 24. - Southwest Asia, main, dairy ingredient in dishes.
- 25. - Southwest Asia, thread-like center of the crocus flower used as seasoning, bright yellow, pungent flavor.
- 28. - Israel, Jordan, Lebanon; small croquette of mushed chick peas or fava beans, seasoned with sesame seeds.