Arabic Cuisine
Here are some more photos of Arabic Food.
The Bedu (Bedouin) lived in a very difficult environment. They had to learn how to prepare food that could be stored safely.
The fire was built in the sand pit and when it burned down the food was put on a rack and put into the pit. The sand around the pit was hot. The food in the pit cooked slowly for a few hours. It was delicious.
To make the jameed the women boiled the laban and put it into a fabric bag. When the extra liquid drained from the bag it was salted and put into a skin bag where it was kneaded until it hardened. Then it was rolled into small balls which were put on the roof of the tent to dry in the sun. Once it was dried it could be stored safely to be used for cooking. It was added to dishes like mansaf.
Source: The Jordan Folklore Museum
Source: The Jordan Museum
She churns the sour milk by swinging the sa'in backwards and forwards until the butter becomes solid. She then squeezes it to remove any liquid. The liquid is used to make a salted yogurt drink called shanina and jameed which is a dried yogurt drink.
Source: The Jordan Museum
Here are some other items that could be found in a Bedu (Bedouin) home. You can see coffee pots. You can also see a ladle (mihmasa) on which the coffee beans are roasted.
Source: The Jordan Museum
Serving dishes such as these are used to serve meals such as mansaf. Mansaf is a traditional dish that is prepared for special occasions. Large pieces of lamb are boiled in a copper pot. Jameed is added to the meat. Then the dish is served on thin wheat bread called shrak. It is baked on a metal tray and served in a communal dish like the one below. Everyone eats with their hands.
Source: Jordan Folklore Museum & The Jordan Museum
These women are also preparing food. |
Source: Jordan Folklore Museum
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