Lesson # 21: Middle East

After learning last week about the people, customs, and foods of India, our students continued their culinary world tour with a stop in the Middle East. The Middle East is a broad term, and means many different things politically, religiously and culturally. For the purposes of this lesson, the Middle East was defined as being comprised of countries surrounding the Eastern Mediterranean Sea (Greece, Turkey, Syria, Iraq, Iran, Lebanon, Jordan, Israel, and Egypt).

Lesson # 21 began by showing students where the region known as the Middle East can be found on a world map. Students learned that they would be preparing a dish with lentils, just as they did during last week’s lesson on India. The Food Educators reminded students that beans such as lentils have a lot of protein and little to no fat, they help us to build our muscles, are good for our hearts, and won’t cause fat to clog our arteries (or “blood tubes”). Students also learned about some of the foods that thrive in the Middle Eastern climate, such as olives, dates, and pistachios.

Next, students broke into groups to begin preparations for the lesson’s recipe, lentil salad. In small groups, our Food is Elementary students crushed garlic using a garlic press, tore fresh and fragrant dill and parsley, and measured the liquid ingredients for the lentil salad’s dressing. These ingredients were added to a mixture of lentils, red onion, and red pepper. After eating, students and adults listened to Middle Eastern music and worked on their belly dancing moves!

                                                                           Lentil Salad

According to our Food Educators, this recipe is one of the students favorites!

2 cups pre-cooked lentils, drained
1 red onion, diced
1 red pepper, diced
½ cup Italian parsley, chopped
¼ cup olive oil
¼ cup wine or cider vinegar
2 cloves garlic, crushed
2 T. Dijon mustard
1/8 cup chopped fresh dill

Place the oil, vinegar, mustard, garlic, and dill in a small bowl. In a sauté pan combine the lentils, pepper, and red onion until just heated. Place the mixture in a large bowl, and pour the dressing over the lentils. This salad improves in flavor if it is allowed to marinate before eating.