arab food and islam

8/7/2019 arab food and islam

1/33

Food and Farming (continued)

Part IV: Recipes

A. Authentic Recipes from the Middle Ages

For actual Islamic recipes from the Middle Ages 10th -

15th centuries (900s - 1400s) see, Cariadoc's Miscellany: An

Islamic Dinner. This site is prepared by a member of Creative

Anachronisms Society (a group that likes to dress up and act as if

they lived in the Middle Ages or during the Renaissance), and the

author has researched recipes from Islamic cookbooks, mostlyfrom Andalusia (Islamic Spain) and Baghdad (in Iraq).

Approximately 140 authentic recipes that can be made today.

See a brief explanation of "Eating in Jerusalem" during

three periods of history go to: In the Early Temple Period (1006 to

586 B.C.); "Roman-Byzantine food" (586 B.C. to 70 A.D.) and

"Food in the Early Islamic Period". There are a few recipes to try

from each period.

A number of Persian, Arabic and Turkish cookbooks from

the 10th to the 19th century have survived and some of the best

recipes are presented in the outstanding Serving the Guest: ASufi Cookbookby Kathleen Seidel. Read this beautiful work

done with great love and skill. Included are recipes fortutmach

(thin noodles cooked with meat and yogurt); zalubiyya (fritters, or

fried dough); tharid (lamb and chickpea stew); manti (Turkish

dumplings);harisa (porridge); halvah (a sweet pastry); sanbusa

(meat turnovers); and many more authentic recipes!

B. Recipes for a Classroom Feast - (But some of these are nothistorically accurate. Can you tell why? Which ingredients were unknown in

the Middle East during the Middle Ages?)
http://www.pbm.com/~lindahl/cariadoc/islamic_dinner.htmlhttp://www.pbm.com/~lindahl/cariadoc/islamic_dinner.htmlhttp://jeru.huji.ac.il/food.htmhttp://jeru.huji.ac.il/eb41l.htmhttp://jeru.huji.ac.il/ed41.htmhttp://jeru.huji.ac.il/ee41.htm%20http://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/soup_tutmaj.htmlhttp://www.superluminal.com/cookbook/pastries_zalubbiyyeh.htmlhttp://www.superluminal.com/cookbook/substantial_tharid_lamb.htmlhttp://www.superluminal.com/cookbook/substantial_manti.htmlhttp://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/halvah_semolina.htmlhttp://www.superluminal.com/cookbook/substantial_sanbusa.htmlhttp://www.pbm.com/~lindahl/cariadoc/islamic_dinner.htmlhttp://www.pbm.com/~lindahl/cariadoc/islamic_dinner.htmlhttp://jeru.huji.ac.il/food.htmhttp://jeru.huji.ac.il/eb41l.htmhttp://jeru.huji.ac.il/ed41.htmhttp://jeru.huji.ac.il/ee41.htm%20http://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/soup_tutmaj.htmlhttp://www.superluminal.com/cookbook/pastries_zalubbiyyeh.htmlhttp://www.superluminal.com/cookbook/substantial_tharid_lamb.htmlhttp://www.superluminal.com/cookbook/substantial_manti.htmlhttp://www.superluminal.com/cookbook/essay_rumi_food.htmlhttp://www.superluminal.com/cookbook/halvah_semolina.htmlhttp://www.superluminal.com/cookbook/substantial_sanbusa.html


2/33


3/33

3 cups rice

6 garlic cloves crushed

1/2 medium onion, chopped intovery small pieces

1/2 cup lemon juice (1/4 cup for

mixing, 1/4 cup before and afterbaking)

1 1/2 tsp. salt

1/2 tsp. pepper

1/2 tsp. cinnamon1 tsp. dried mint finely chopped

Put grape leaves in hot water to soften forapproximately 10 minutes.

Preheat oven to 300. Wash and cook the

rice in a rice cooker.

In a skillet (frying pan) saut the meat withonions, garlic, cinnamon, salt and pepper .

Keep breaking it apart into small pieces.

Cook at medium heat (about 275) about 10

minutes or until meat is brown but stillmoist and tender. Drain and put the meat

mixture into a large bowl.

Combine the meat, rice, and 1/4 cup lemon

juice and the mint. Mix well and let cool.

When the ingredients are cool, place 1

teaspoon (or more, depending on the size of

the leaves) of the meat-rice mixture in athin row across the width of the leaf. [Put

the stemmed end closest to you and the

shiny side of the leaf facing down.] Fold the

outside edges of the leaf 1/2 in toward thecenter and roll with a little firmness into the

shape of a finger.

Put the stuffed grape leaves into a bakingdish. Sprinkle with lemon juice. Bake them

for 15 - 20 minutes at 320.

Put additional lemon juice onto the finished

leaves. Serve warm or cold.

. .

Photos from Al-Mashriq's site


4/33

For a different recipe and a series of

pictures, see Al-Mashriq's outstanding site.

Chicken Shish-kabab

Ingredients for a class of 26 students:

3 large bell peppers (green, red, and

yellow for color) or 4 medium bellpeppers

3 1/2 lb. chicken breast, boneless.

(Cut into 1 1/2 inch cubes and

marinate in a little lemon juice,olive oil, pepper - Let it stay in the

liquid for at least half an hour.)

two or three medium onions

2 large boxes of cherry tomatoes or

five - six large tomatoesskewers (wooden sticks to put the

ingredients on)

small mushrooms (or cut largermushrooms in half) - Optional

chunks of pineapple - optional[NOT from the Middle East] from 2

cans

Preparation:

Chicken: Cut the chicken into 1 1/2inch cubes of meat on a clean

cutting board. (You need 3 pieces of

meat for each kabob.) Discard all

the bones, fat and gristle. Put piecesinto a large bowl. Marinate in

lemon juice, olive oil, and pepper

for at least half an hour. CHICKENPIECES NEED TO BE COOKED

BEFORE THE VEGETABLES, SO

PUT THE PIECES INTO A PAN

Above picture fromSadaf.com

Chicken Shish-kabab

Above: "Our Feast"Below: Chicken kabobs on rice with Greek

salad
http://almashriq.hiof.no/general/600/640/641/khayat/vegetable-dishes/mahshi-warak-areesh.htmlhttp://almashriq.hiof.no/general/600/640/641/khayat/vegetable-dishes/warak-areesh/index.htmlhttp://almashriq.hiof.no/general/600/640/641/khayat/vegetable-dishes/warak-areesh/index.htmlhttp://sadaf.com/our_recepie.htmlhttp://sadaf.com/our_recepie.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/islam/b01/feast.htmlhttp://almashriq.hiof.no/general/600/640/641/khayat/vegetable-dishes/mahshi-warak-areesh.htmlhttp://almashriq.hiof.no/general/600/640/641/khayat/vegetable-dishes/warak-areesh/index.htmlhttp://sadaf.com/our_recepie.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/islam/b01/feast.html


5/33

AND BAKE AT 350 FOR

ABOUT 12 - 15 until no longer

pink. Then put onto the bambooskewers along with the following

vegetables and marinate again

before barbecuing:

Bell peppers: Wash, cut into halves,

then take out the seeds and stem and

discard. Cut into approximately 1inch squares. [Not originally from

the Middle East!]

Onion: Peel off the outer layer of the

onion. Cut the onion in half around

the middle, then cut into chunks

about 3/4 inch wedges or squares toput onto the sticks.

Tomatoes: Wash and remove thestems from the cherry tomatoes. If

using large tomatoes, wash and cut

out the stem and then cut into 1 - 11/2 inch pieces. [Not originally from

the Middle East!]

Mushrooms [Optional], and chunks

of zucchini squash and/or eggplant

Chunks of pineapple [Optional - and

not from the Middle East]

Put the cooked meat, tomatoes, onions and

bell pepper pieces onto bamboo sticks(skewers) by alternating the ingredients.

Leave more than one inch at the ends to

pick up kabobs.

Keep the kabobs covered and refrigerateduntil ready to cook.

Barbecue or grill the kabobs for

approximately 10 - 15 minutes until the

meat and vegetables are done. (We set upthe barbecue outside our class.)


6/33

Delhi on the Net

Hummus (Garbanzo Bean Dip for

Pita Bread)

1 15 or 19 oz. can garbanzo beans

(or "chick peas")Drain liquid into a cup and save

1/4 cup Sesame Seed Paste (Tahini)

1 clove garlic

1/2 tsp. salt1/4 cup lemon juice

Combine all ingredients in a blender adding

only enough of the saved liquid to make themixture creamy. Blend for 3 - 4 minutes.

Garnish with parsley and lemon wedges and

a little olive oil.

Scoop up these dips with pieces of PitaBread (cut into 1/6's). It's delicious!

LENTILS WITH RICE Moujadara (or

"lentil pilaf") is very popular in Egypt (and inMiddle Eastern delis in the U.S.)

1 1/2 cups dry brown lentils (washed

and drained)6 cups water to cook the lentils

1 1/2 tsp. salt

1/4 tsp. pepper

4 cups rice (washed and drained)1/2 cup vegetable oil for cooking onions

1 medium onion (julienned, cut into thin

strips)

Wash lentils and let sit in a pan of water so theskins will become loose and come off. (15

minutes). Loosen the skins by moving the

lentils through your fingers. Drain off the skinsand wash again to remove more skins. Place the

lentils in a large saucepan. Add 6 cups water.

Cover and cook on medium-low heat for 1 houror until lentils are tender. Add the salt and

pepper. When done, drain off all the water.

At the same time, cook the rice in a rice cooker.

In a large frying pan, heat the oil to hot (300)

and saut onions until onions are golden brown.(Saut means cook quickly in a frying pan.)

Remove the onions which will be added later,

and drain excess oil.

When all ingredients are done, add rice and

lentils to the frying pan. Simmer on a low heat

for 10 minutes stirring occasionally. Keep

covered except when stirring. Add cookedonions to the cooking rice-lentil mixture, stir

and remove from heat. [This can be baked 350

for 15 minutes in a low pan after adding the


7/33

onions to dry it out more, or may be served

after combining cooked ingredients.]

Serve hot or cold with fresh cold yogurt.

Falafels

Falafels are popular in the Middle East,

especially Egypt and Lebanon. They are

eaten during Ramadan. Falafels are verytasty, especially when eaten with tahini

(ground sesame seed paste) sauce. Don't

overcook falafels or they will become dry.

This should be enough for a class of 26 with2 falafels each.

3 cups fava beans (or 2 cans, then don't

soak)

1 1/2 cup chickpeas (or 1 can, then don'tsoak)

1 1/2 cup cracked Bulghar wheat

5 garlic cloves3 tablespoons salt

5 tablespoons wheat flour

1 teaspoon cinnamon1 teaspoon baking soda

3 onions1 cup fresh coriander

1 1/2 cup fresh parsley, finely chopped(remove large stems)

3 teaspoons pepper

2 teaspoon dried coriander1 teaspoon chili powder

2 teaspoon cumin powder

3 teaspoons baking powdervegetable oil for frying

(about 4 cups - 1 inch deep in the

pan)

Soak the beans overnight if you are usingdry beans. (Not necessary if you use

canned.)

Tabouli Salad

This Lebanese dish has become a popular salad

or appetizer in the United States. This is enough

for a class of 25 for a taste.1 1/2 cup very fine Bulgur wheat

5 bunches parsley. Discard large stems. Finely

chop the leavesor put into a food processor

1 large onion, minced (or put into a food

processor)

4 medium tomatoes, chopped by hand intosmall 1/8 inch

pieces [Note: tomatoes were not

available in Medieval timesexcept in the Americas!]

2 teaspoons dry mint, or 1/2 cup finely chopped

fresh mint1 teaspoon salt

1/2 cup plus 2 tablespoons lemon juice

1/2 cup olive oil

Romaine lettuce leaves to be used as "bed" forsalad.

1 lemon for garnish - cut into wedges.[Optional: one tomato cut into wedges for

garnish]

Soak bulgur in enough fresh water to cover for

10 minutes. Drain well.

Toss all ingredients except oil in a large bowl.

Add oil last.

Chill well in the refrigerator for at least an

hour. (You can even chill it over night.)

Serve on Romaine lettuce leaves garnishedtomato wedges, and lemon wedges.


8/33

In a large bowl, wash the cracked Bulghar

wheat and soak for an hour.

Drain both beans and wheat well.

Crush garlic, chop onions, coriander and

parsley (or use a food processor).

Add chopped onions and garlic to the

wheat, then add the beans and mix well in a

large bowl.

Put through a meat grinder or large foodprocessor to mix thoroughly. Add

remaining ingredients. (If you are using a

medium size food processor, you can do 1/2the ingredients at a time. Knead well (mix

together with your hands) in a large bowl.

Leave the dough to one side for 1 1/2 hours

and knead again. Wet hands and shape themixture into balls about the size of a golf

ball.

Put on an apron and be careful with hot oil!

Heat oil about 1 inch deep in a frying pan to

about 300.

Fry until golden in hot oil, about 300 and

drain on paper towels. Serve warm.

Adapted from the book "The Complete United Arab

Emirates Cookbook" by Celia Ann Brock- AlAnsari.

Option #2: Get the Falafel mix available in

many supermarkets. (This is fast, but not asmuch fun nor as tasty! Don't make the

falafels too small or they will be dry.)


9/33

Picture fromUAE site.

Introduction to Arabic Cuisine

NOTE: Many modern recipes use tomatoes, potatoes, and

corn. These items were NOT part of medieval Islamic Cuisine.These items came from the Americas.

ABC of Arabic Cuisine [great site for introduction:

definitions; some good images shown are also listed below]

UAE FOREVER's Dishes (Camel's Milk)

More Recipes & Cookbooks for Cuisine of Islamic Cultures

"ABC of Arabic Cuisine" gives some background to Arabic

food, some recipes, and photographs of food items.

"Virtual Middle Eastern Cook Book". This site contains

about recipes primarily from Morocco and Egypt. Recipes include

traditional foods, but watch out for foods not known in Europe or

Asia until after Columbus' trip, like tomatoes, corn, potatoes, bell

peppers!

1. * hummus (garbonzo bean dip appetizer)

2. * baba ganushe (ghanooge) - eggplant dip appetizer3. * tabouli salad

4. * kabob

5. * chicken stew (beriani)

6. * baklava

7. Falafel
http://www.uaeforever.com/Dishes/Mis/falafel.htmlhttp://www.uaeforever.com/Dishes/Mis/falafel.htmlhttp://www.uaeforever.com/Dishes/Mis/falafel.htmlhttp://www.arab.net/cuisine/http://www.uaeforever.com/~forever/Dishes/DP/haleeb.htmlhttp://www.arab.net/cuisine/http://members.home.net/stoma/http://www.uaeforever.com/Dishes/Mis/falafel.htmlhttp://www.uaeforever.com/Dishes/Mis/falafel.htmlhttp://www.arab.net/cuisine/http://www.uaeforever.com/~forever/Dishes/DP/haleeb.htmlhttp://www.arab.net/cuisine/http://members.home.net/stoma/http://www.uaeforever.com/Dishes/Mis/falafel.html


10/33

Iran - Persian Cuisine. Lots of recipes on this page, but no

graphics.

"Turkish Cuisine" with some pictures and many recipes,

and "Turkish Cuisine" with recipes from the past and present.

Persian Food: "Iran: an Introduction -- Food" tells about

common breakfast, lunch, and dinner menus. A few recipes are

given. This site is under construction so there is no information

about lunches.

For a 7th grade student feast of Middle Eastern foods (with

pictures and recipes), see: Our Feast (Horace Mann Middle

School, S.F.)

Go to Page One: Islam and Food

Go to -Page Two: Arab Food

Go to -Page Three: Farming and Agriculture of the Middle Ages

You are here: Page Four: Recipes for a Medieval Feast

Go to the Student Activities Page on Food

and Farming

Go to the Main Page

Food and Farming (Continued)

V. Farming Methods in the Settled

Villages and TownsIslam spread to the settled villages and towns where most people were farmers

and herders. These pictures show some traditional farming techniques that are

still used today.
http://www.iranonline.com/iranhall/recipe/index.htmlhttp://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/cuisine.htmlhttp://www.dominet.com.tr/turkey/recipes.htmlhttp://knight3.cit.ics.saitama-u.ac.jp/hobbies/iran/food.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/islam/b01/feast.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/islam/b01/feast.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Islam_Food_and_Farming.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Agriculture.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Agriculture.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.htmlhttp://www.iranonline.com/iranhall/recipe/index.htmlhttp://www.cs.umd.edu/users/kandogan/FTA/TurkishCuisine/cuisine.htmlhttp://www.dominet.com.tr/turkey/recipes.htmlhttp://knight3.cit.ics.saitama-u.ac.jp/hobbies/iran/food.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/islam/b01/feast.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/islam/b01/feast.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Islam_Food_and_Farming.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Agriculture.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.html


11/33

Afghanistan: High Valley Agriculture

This man is plowing his fields with a wooden plow and two oxen.

Oxen and cows were not eaten very often. They were too useful for

work in the fields and for their milk.

Photo courtesy of Professor Powell taken in Afghanistan, Geoweb.

Farmers irrigated t

old man is tending

Photo courtesy of Pr

Morocco: High Valley Agriculture Morocco, Atlas Mo
http://geogweb.berkeley.edu/GeoImages/Powell/PowellAfghan.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/PowellAfghan.html


12/33

These are barley fields in the Draa Valley region of Morocco. Look at

the background and you can see a wall that protected the town. in

During the Middle Ages there was so much warfare walls were built to

protect the citizens. Agriculture took place outside the walls.

[Picture courtesy ofGeoWeb, Professor Miller.]

This man is plowin

of Morocco.

[Picture courtesy ofGeo

Iran: Farming in F

In hotter climates

This pictures show

Ages, rice was mo

India, Persia, and

porridge made of b
http://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.html


13/33

People terraced the hillsides to claim more land for farming. These

fields are in the High Atlas Mountains of Morocco.


Photo from Saitama Uni

The Physician Andromakhos watches agricultural activities

Northern Iraq, 1199[From Serving the Guest: A Sufi Cookbook and Art Gallery,

Copyright 1999, 2000 Kathleen Seidel; originally from Ettinghausen, Richard, Arab Painting(Paris: Skira, 1962) ]

Which agricultural methods can you see in this 12th-century

painting?

How are animals being used? What is being done by hand?

Grinding Grain. Detail from a 16th century Persian dictionary . [FromServing the Guest: A SufiCookbook and Art Gallery, Copyright 1999, 2000 Kathleen Seidel]

This shows how wheat was turned into flour.

VI. Advances in Agriculture

Muslim farmers made some important advances in agriculture. They developed

a process called "grafting". A branch from one fruit tree can be cut off and

transferred to another tree. The branch of a green apple tree, for example, can
http://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/


14/33

be grafted into the trunk of a red apple tree. The green branch will still give off

green apples. The same is true with grapes on grape vines, and with some other

fruit trees.

.

. .

Muslim farmers learned to use fertilizers on their crops. Fertilizer usually was

from the dung of animals.

Pictures from Rise of Islam by Moktefi, illustrated by Sedat Tosun, Silver Burdett, 1985, pages 28 and 29

VII. Irrigation Technology - Bringing

Water to Dry Land

Muslim farmers learned how to get water to their fields through irrigation.

They built canals from rivers to their dry land. They used farm animals, such as


15/33

donkeys and even camels, to turn water wheels that powered flour mills and

brought water to the higher canals. Animals also turned wheels that brought

water out ofwells so people could use the water for drinking, cleaning, and

irrigation.


16/33

. .

Left: Camel Power in Afghanistan, Right: Irrigated fields. Both photos courtesy ofGeoWeb, Professor

Powell (Afghanistan).
http://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.html


17/33

Water wheels at the city of Hamao on the River Orontes. From Taschen's World Architecture: Islam, Vol.

1, page 212, by Henri Stierlin.

Some medieval water wheels are still working! This one is in Iran.

Wheat farming was hard work. Rice farming was hard work, too. Most of the

work had to be done by hand with simple wooden or metal tools. Farm animals

could help with the plowing, but almost everything else was done by hand.


(Out of print.)

. . .

VIII. Silk

The wealthy Muslims enjoyed wearing silk clothing which were light and

comfortable in the warm climates. (Men were not supposed to wear silk,

according to the Qur'an, but some had silk clothing made that were part cotton.

In this way they could wear silk, but follow the Qur'an, too.)

Silk was originally developed in China. However, Persian soldiers captured

some silk makers and forced them to show their secret methods to make silk.

Silk comes from the thread of a silk worm when it makes its cocoon. The

cocoon is put into hot water and the silk is then taken out, as shown below.


18/33

Picture from Rise of Islam by Moktefi, illustrated by Sedat Tosun, Silver Burdett, 1985, page 31

Learn more about medieval agriculture:

Harvesting, circa (about) 1190 A.D. in Europe. Note that the women wore head-coverings

in Europe, too.

The farming year in Europe with great images from Medieval manuscripts of

farming tools. (Go halfway down the page.) Many of these farming methods would

have been common in parts of the Muslim world, too.

Images of Daily Life in Morocco (GeoWeb from U.C. Berkeley) includes imagesof irrigation, date palms, oases, spices, goats, etc. You can see Professor Miller's

whole trip.

Life in Afghanistan (GeoWeb from U.C. Berkeley), by Professor Powell.


Go to Page Two: Arab Food

You are here at Page Three: Farming and Agriculture of the Middle Ages
http://www.spartacus.schoolnet.co.uk/MEDTfarming.htmhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Islam_Food_and_Farming.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://www.spartacus.schoolnet.co.uk/MEDTfarming.htmhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Islam_Food_and_Farming.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.html


19/33

Go to Page Four: Recipes for a Medieval Feast


and FarmingGo to the Main Page

Food and Farming (Continued)

V. Farming Methods in the SettledVillages and Towns

Islam spread to the settled villages and towns where most people were farmers

and herders. These pictures show some traditional farming techniques that are

still used today.

Afghanistan: High Valley Agriculture
http://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.html


20/33

This man is plowing his fields with a wooden plow and two oxen.

Oxen and cows were not eaten very often. They were too useful for

work in the fields and for their milk.

Photo courtesy of Professor Powell taken in Afghanistan, Geoweb.

Farmers irrigated t

old man is tending

Photo courtesy of Pr

Morocco: High Valley Agriculture Morocco, Atlas Mo
http://geogweb.berkeley.edu/GeoImages/Powell/PowellAfghan.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/PowellAfghan.html


21/33

These are barley fields in the Draa Valley region of Morocco. Look at

the background and you can see a wall that protected the town. in

During the Middle Ages there was so much warfare walls were built to

protect the citizens. Agriculture took place outside the walls.


This man is plowin

of Morocco.

[Picture courtesy ofGeo

Iran: Farming in F

In hotter climates

This pictures show

Ages, rice was mo

India, Persia, and

porridge made of b
http://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.html


22/33

People terraced the hillsides to claim more land for farming. These

fields are in the High Atlas Mountains of Morocco.


Photo from Saitama Uni

The Physician Andromakhos watches agricultural activities

Northern Iraq, 1199[From Serving the Guest: A Sufi Cookbook and Art Gallery,

Copyright 1999, 2000 Kathleen Seidel; originally from Ettinghausen, Richard, Arab Painting(Paris: Skira, 1962) ]

Which agricultural methods can you see in this 12th-century

painting?

How are animals being used? What is being done by hand?

Grinding Grain. Detail from a 16th century Persian dictionary . [FromServing the Guest: A SufiCookbook and Art Gallery, Copyright 1999, 2000 Kathleen Seidel]

This shows how wheat was turned into flour.

VI. Advances in Agriculture

Muslim farmers made some important advances in agriculture. They developed

a process called "grafting". A branch from one fruit tree can be cut off and

transferred to another tree. The branch of a green apple tree, for example, can
http://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/http://www.superluminal.com/cookbook/


23/33

be grafted into the trunk of a red apple tree. The green branch will still give off

green apples. The same is true with grapes on grape vines, and with some other

fruit trees.

.

. .

Muslim farmers learned to use fertilizers on their crops. Fertilizer usually was

from the dung of animals.


VII. Irrigation Technology - Bringing

Water to Dry Land

Muslim farmers learned how to get water to their fields through irrigation.

They built canals from rivers to their dry land. They used farm animals, such as


24/33

donkeys and even camels, to turn water wheels that powered flour mills and

brought water to the higher canals. Animals also turned wheels that brought

water out ofwells so people could use the water for drinking, cleaning, and

irrigation.


25/33

. .

Left: Camel Power in Afghanistan, Right: Irrigated fields. Both photos courtesy ofGeoWeb, Professor

Powell (Afghanistan).
http://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.htmlhttp://geogweb.berkeley.edu/GeoImages/Powell/Afghan/095.html


26/33

Water wheels at the city of Hamao on the River Orontes. From Taschen's World Architecture: Islam, Vol.

1, page 212, by Henri Stierlin.

Some medieval water wheels are still working! This one is in Iran.

Wheat farming was hard work. Rice farming was hard work, too. Most of the

work had to be done by hand with simple wooden or metal tools. Farm animals

could help with the plowing, but almost everything else was done by hand.


(Out of print.)

. . .

VIII. Silk

The wealthy Muslims enjoyed wearing silk clothing which were light and

comfortable in the warm climates. (Men were not supposed to wear silk,

according to the Qur'an, but some had silk clothing made that were part cotton.

In this way they could wear silk, but follow the Qur'an, too.)

Silk was originally developed in China. However, Persian soldiers captured

some silk makers and forced them to show their secret methods to make silk.

Silk comes from the thread of a silk worm when it makes its cocoon. The

cocoon is put into hot water and the silk is then taken out, as shown below.


27/33

Picture from Rise of Islam by Moktefi, illustrated by Sedat Tosun, Silver Burdett, 1985, page 31

Learn more about medieval agriculture:

Harvesting, circa (about) 1190 A.D. in Europe. Note that the women wore head-coverings

in Europe, too.

The farming year in Europe with great images from Medieval manuscripts of

farming tools. (Go halfway down the page.) Many of these farming methods would

have been common in parts of the Muslim world, too.

Images of Daily Life in Morocco (GeoWeb from U.C. Berkeley) includes imagesof irrigation, date palms, oases, spices, goats, etc. You can see Professor Miller's

whole trip.

Life in Afghanistan (GeoWeb from U.C. Berkeley), by Professor Powell.


Go to Page Two: Arab Food

You are here at Page Three: Farming and Agriculture of the Middle Ages
http://www.spartacus.schoolnet.co.uk/MEDTfarming.htmhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Islam_Food_and_Farming.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://www.spartacus.schoolnet.co.uk/MEDTfarming.htmhttp://geogweb.berkeley.edu/GeoImages/Miller/millerone.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Islam_Food_and_Farming.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.html


28/33



and FarmingGo to the Main Page

Welcome to Horace Mann's webpage for:

Medieval Food, Farming, and Recipes ofthe Middle East

Introduction: The Qur'an and the sayings of the Prophet Muhammad imposed

upon the Muslims certain restrictions on what they ate and drank.

I. Customs and Food Restrictions - (WhatMuslims Can't Eat or Drink)

Certain foods and products are forbidden (haram) to Muslim according to the

Qur'an and the Hadith (the sayings of the Prophet Muhammad).

"Allah, the Almighty is pure and accepts only that which is pure. The Almighty

has said, Eat of the pure things, and do righteous actions. Oh, you who believe!Eat of the pure things that Allah has given you." [Hadith quoted by Abu Huraira.]

"Haram" is Arabic for "Forbidden" and "Unlawful". These foods are "haram"

for Muslims:

NEVER
http://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.htmlhttp://www.jamiat.org.za/hguideline.htmlhttp://www.jamiat.org.za/hguideline.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.htmlhttp://www.jamiat.org.za/hguideline.html


29/33

A. Forbidden Foods According to the Qur'an:

1. Alcohol or liquor Alcoholic drinks "confuse the mind and lead one

astray".

2. Pork- In the Qur'an (and in the Old Testament of the Bible) there is a

story that God cast (threw)the devil into a pig. Therefore, pork and any

pork products (some types of gelatin, and lard) and even leather goods

from the pig are forbidden to Muslims. This is also true of Jewish

traditions. [NOTE: The disease of trichinosis is caused by worms thatlive in pigs and can be passed on to humans who eat unclean pork. This

restriction was very important to people's health.]

3. Carnivorous (meat eating) animals and birds, e.g. lions, tigers,

vultures, eagles, etc. are forbidden.

4. Other animals are also excluded: donkeys, monkeys, elephants.

5. Any animal that has died due to natural causes, killed by some wild

animal, by a fall or blow are also forbidden. Of course there are good

health reason for not eating animals that may be sick or diseased. Flesh

that had been sacrificed for some God or Goddess by pagans was also

forbidden.6. Blood is forbidden.

7. Drugs are also forbidden (except as medical drugs).

B. Ways to Slaughter Animals

In addition, there are also ways to slaughter an animal according to Islamic

rules. Otherwise their meat will be considered "haram". Generally, the animal

must have its throat slit by a sharp knife and die quickly with little pain. This is

done with a prayer of thanks to God. Slaughtering rules are humane (kind-hearted)

and don't allow the animal to suffer.

Learn more about it:

"Halaal Guidelines" gives a list of "haram" or
http://www.jamiat.org.za/hguideline.htmlhttp://www.jamiat.org.za/hguideline.html


30/33

forbidden foods:

Is your diet halaal (permitted)? Read "The

Importance of a Halaal Diet"

II. Islamic Fasting and Feasting

One of the Pillars of Islam is the fast during the month of Ramadan.

During this holy month (in which the Prophet Muhammad received

messages from Allah) strict Muslims don't eat or drink from sunrise tosunset. However, they can eat and drink during the nighttime hours.

There are some Muslims who are not required to fast. They are: pregnant

women, nursing mothers, travelers, young children and others are

excluded from the fast.

There are two important feast days for Muslims. One is Eid Al-Fitr

following the long fast of Ramadan and Eid Al-Adha. Eid Al-Adha is a

four day celebration when Muslims from all over the world offer a

sacrifice by slaughtering a sheep, cow, or goat following the traditional

Islamic customs. It is also called the Festival of Sacrifice. It

commemorates Abraham's readiness to sacrifice his son Ishmael in thename of God. But God sent him a ram instead, sparing his son's life. The

act of sacrificing an animal, most likely a sheep, represents repentance

and a solemn promise to do good on earth. The meat is shared with

neighbors and sent to the needy. The sheep is revered as the creature of

God that gives its life for a higher purpose. [From TurkishFood Protocol]

The birthday of the Prophet Muhammad is usually celebrated with a

feast.

Weddings are traditionally celebrated with a great feast, also. In Turkey,

the circumcision of boys (about age 7 - 8) is also celebrated.

III. Customs about Eating

Customs of Muslims and people in the Middle East include:
http://www.uh.edu/campus/msa/articles/halal.htmlhttp://www.uh.edu/campus/msa/articles/halal.htmlhttp://www.virginia.edu/~intcent/Docs/Country/Turk/foodcustom.htmlhttp://www.virginia.edu/~intcent/Docs/Country/Turk/foodcustom.htmlhttp://www.uh.edu/campus/msa/articles/halal.htmlhttp://www.uh.edu/campus/msa/articles/halal.htmlhttp://www.virginia.edu/~intcent/Docs/Country/Turk/foodcustom.html


31/33

Eat with your right hand! In this picture from Morocco, a family is

eating couscous (a wheat "pasta" that looks like rice) with a variety of

vegetables (squash,tomatoes, carrots, onions, peppers, turnips) and lamb.

People eat from a big round platter and use their right hands. [Picturecourtesy ofGeoWeb, Professor Miller.]

If you were invited to a home, check to see if you should take off your

shoes before entering. (This custom is found in many cultures around

the world.) You would not be expected to bring a dish - "pot luck" is

not a Middle Eastern idea. You would probably eat sitting on the floor

covered with rugs and small pillows. Food would be placed on a low

table. Often there would be one central dish for all. There may be a bowl

for washing your hands on or near the table, so wash before eating. Eat

from the place in front of you only. Eat with your right hand.

Remember that the soles of your feet should not point directly toward

someone else. (This is bad manners, and may bring "bad luck" to that

person.) There is usually a separate part of the house for entertaining

visitors. (This used to be exclusively for males. Women family members

would be in another part of the house.) - This information is from Arabian Culture & Customs[visiting a home(Dewaniah), etiquette at meals] andfood customs. Also see Food Protocol for the Culturally Correctwhich tells

about eating customs in Turkey.

You are here at: Page One - Introduction to Food of the Muslims

Go to Page Two: Arab Food to learn about the foods of the nomads, and other

people of the Middle East during the Middle Ages.
http://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://www.teleport.com/~iexportc/culture3.htmhttp://www.teleport.com/~iexportc/culture3.htmhttp://www.teleport.com/~iexportc/culture3.htmhttp://www.teleport.com/~iexportc/culture4.htmhttp://www.teleport.com/~iexportc/culture4.htmhttp://www.teleport.com/~iexportc/culture7.htmhttp://www.teleport.com/~iexportc/culture7.htmhttp://www.teleport.com/~iexportc/culture7.htmhttp://www.virginia.edu/~intcent/Docs/Country/Turk/foodcustom.htmlhttp://www.virginia.edu/~intcent/Docs/Country/Turk/foodcustom.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.htmlhttp://geogweb.berkeley.edu/GeoImages/Miller/couscous.htmlhttp://www.teleport.com/~iexportc/culture3.htmhttp://www.teleport.com/~iexportc/culture4.htmhttp://www.teleport.com/~iexportc/culture7.htmhttp://www.virginia.edu/~intcent/Docs/Country/Turk/foodcustom.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Arab_Food.html


32/33

Go to Page Three: Farming and Agriculture of the Middle Agesto learn about

how farmers worked during the Middle Ages.



and Farming

Go to the Main Page

Books and Magazines

Moktefi, Mokhtar, (translated by Burandelli) Rise of Islam, Silver-Burdett Picture

Histories, 1985, pages 26-30 [Out of Print]

The Arabs in the Golden Age by Moktefi, Millbrook Press: page 34 - 35

"A Medieval Banquet in the Alhambra Palace" by Shabbas p. 95 - 102 (Cuisine of

Al Andalus, Foods from Arab Lands) and many activities leading to a banquet.Available from AWAIR. Get this one!

Arabian Cuisine by Anne Marie Weiss-Armush, illustrated by John Berry

available from AWAIR

ARAMCO: N-D '75 Food in the Middle East [entire issue]

ARAMCO: N-D '88 Morocco by Mouthfuls p. 18-31

ARAMCO: J-A '92 Blending Flavors p. 36-37

ARAMCO: S-O '89 Cuisine of Al-Andalus [Spain] p. 28-35 ARAMCO: M-A '78 A History of Dates p. 20-23

ARAMCO: J-F '85 Cake for the Poor [Dates] p. 2 - 7

ARAMCO: M-A '88 Flavors of the Middle East [entire issue]

ARAMCO: S-O '95: On the Flatbread Trail p 16 - 25

ARAMCO: M-A '95: The Desert Meets the Sown [Bedouin marketplace] p. 2 - 9

and "Oases in the Rock: The Gardens of the High Sinai" p. 20 - 27

ARAMCO: N-D '94: Saphire - From Sea to Shining Seed [saltwater agriculture]p. 2 - 9

ARAMCO: J-F '96 Culinary Reconnaissance: Indonesia p. 18 - 27

ARAMCO: J-F '97 Memories of a Lebanese Garden p. 22 - 23 [recipes]

ARAMCO: S-O '78 The Iceman Cameth p. 2 - 3 [origin of ice cream] ARAMCO: M-J '87 New Battle in an Ancient War p. 6 - 13 [locusts]

ARAMCO: S-O '83 The Greening of the Arab East [entire issue]

ARAMCO: J-A '95 Village of the Past [Egyptian living history village] p. 30

ARAMCO: S-O '73 Wine of Arabia [coffee] p. 1 - 7

ARAMCO: S-O '97 Yemen's Well-Traveled Bean (story of coffee) inside cover

and p. 2 - 9
http://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Agriculture.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Agriculture.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.htmlhttp://www.telegraphave.com/gui/awair1.html#banquethttp://www.telegraphave.com/gui/awairproductinfo.htmlhttp://www.telegraphave.com/gui/awairproductinfo.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Agriculture.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/Recipes.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Food_and_Farming/ActivitiesFood.htmlhttp://www.sfusd.k12.ca.us/schwww/sch618/Islam_New_Main.htmlhttp://www.telegraphave.com/gui/awair1.html#banquethttp://www.telegraphave.com/gui/awairproductinfo.html


33/33

ARAMCO: N-D '98 Couscous: The Measure of the Magrib p. 16 - 25

arab food and islam

Documents