Home » Middle East and Religions

Middle East and Religions


Traditional Foods and Customs

Health and Disease

Social, Political, and/or Historical Context



Eggplant and Herb Pickle (Torsh-e Liteh) (Iran)

Fattoush Salad (Lebanon)

Fresh Herb Kuku (Persian)

Ful Medames (Stewed Fava Beans) (Egypt)

Grape Leaves Stuffed with Pine Nuts and Spiced Rice (Egypt)

H’riss (Spiced Chicken and Wheat Porridge)

Man’oushé bil Za’atar (Flatbread with Za’atar) (Lebanon)

Middle Eastern Meat Loaf

Middle Eastern Spinach with Spices and Yogurt

Muhammara (Red Pepper and Walnut Spread)

Pomegranate & Walnut Khoresh (Persian)

Pumpkin Halvah (Assidat al-Boubar) (UAE)

Shakshuka with Feta (Israel)


Photograph of Katherine BurtKate Gardner Burt, PhD, RD is an assistant professor at Lehman College and a registered dietitian and culinary nutritionist. She teaches courses in community and public health nutrition and cultural food and sustainability. Dr. Burt’s research broadly aims to reduce racial and ethnic inequities in community food systems in the Bronx and NYC as a whole. She does this by exploring strategies to strengthen efforts to grow food locally and improve community cohesion and social connectedness to build a more just food system. She also aims to reduce inequities in food systems by increasing opportunities for low-income people of color to excel in dietetics and food-focused careers. She takes a mixed methods, community-based approach to research and currently works with several New York City based non-profit organizations. Dr. Burt received her BS in film and television from Boston University and her MS in exercise physiology and nutrition, RD and PhD in food and nutrition policy from Teachers College, Columbia University. Her first cookbook was published in 2015 by Sterling Publishers, a subsidiary of Barnes and Noble.