In Southwest Asian cooking goat is not uncommon.

In Southwest Asian cooking seafood is rarely used.

In Southwest Asian cooking yogurt is so necessary that families often make their own.

In Southwest Asian cooking yogurt is so necessary and it is eaten plain or with cucumbers and raisins and stirred into meat and vegetable dishes or served as a sauce.

This is a deep red native berry that is usually ground and adds a fruity tartness to dishes.

This is from the pungent, thread-like center of the crocus flower and it turns rice a brilliant yellow.

This common appetizer is made from seasoned pureed eggplant

This common appetizer is made from pureed garbanzo beans seasoned with tahini and sometimes garlic.

This common dish balances meat with grain by using small pieces of meat, fish, or shellfish, that are skewered and grilled, then usually served over rice.

This is often made in the Turkish style, meaning it is boiled three times then sweetened and sometimes spiced with cardamom.

This is the symbol of hospitality in the Arab world.

This is a Jewish noodle pudding that may be baked overnight for the Sabbath.

This is a Jewish stew of beans, potatoes, barley, and sometimes meat that can be started on Friday and cooked overnight for the Sabbath.

In the Middle East, this pasta is often cooked by steaming, traditionally over simmering meat or vegetable stew so that it absorbs the moisture and flavors.

Libyan cuisine often features macaroni dishes. It is a reminder of Libya's days as an ______________ coliny in the early twentieth century.

Libyan cuisine often features macaroni dishes. This shows that cuisines are deveolped as lands are immigrated to or conquered.

In Sub-Saharan African cuisine only the starchy base, rice, corn, millet, plantains, cassava, and yams, is plain.

In South African cuisine this is a pie of chicken, hard-cooked eggs and ham seasoned with pickling spices.

In South African cuisine this is sausage that shows the cuisine is uniquely stamped by the Dutch, German and French settlers.