1. This pastry is available pre-prepared in the UK. In Turkey it is known as yufka, in most Arab states it is ajeen and in Greece it is the word for a leaf. By what name is it known here?
2. Cassia, a bark, is an inferior substitute for which spice, used widely in sweet and savoury dishes?
3. If an Afghan offered you a gosh feel, would it be sweet, and how would it relate to an elephant's ear?
4. Sekanjabin is an Iranian sweet and sour mint syrup. Which of the following are popular methods of serving it? (a) as a punch cup, (b) as a cool drink, (c) as a dessert dip, or (d) as a light meal?
5. The word za'tar refers to thyme. But it has another meaning, used when baking khoubiz. What is it?
6. In Greece, it is traditional to take a tapsi or tsoukali to the bakery in the morning, for collection later. What is this practice?
7. Koushari is an Egyptian dish, often eaten during fasting when animal products are prohibited. Does it contain (a) lentils, pasta and rice, (b) pasta, rice and potatoes, or (c) potatoes, semolina and lentils?
8. Which "recipe" may include four cardamom pods or a few drops of rose water to be added to 8ozs of beans? Why, when a teaspoon of sugar per cup is added, will it be termed mazboutah?
9. Islam does not allow the drinking of wine, but in the Turkish dish midye tavasi - fried mussels - another form of alcohol is used. What is it?
10. Carob is a long, meaty pod, eaten dried as a snack. What often-craved flavour does it offer?
11. The kuku is a popular Iranian dish, prepared in a similar way to Spanish or Mexican varieties. Served hot, warm or cold it may contain potatoes, vegetables or herbs. What is the main ingredient?
12. Loomi, known as black limes, are used in the Gulf states. What are they and how are they used?
13. Small black seeds are used in Cyprus, Lebanon and Syria to sprinkle on cakes and bread. In Afghanistan it forms part of the essential garam masala. How is it related to cumin?
14. Dibs is made with the carob pod. What is the basis of dibs roman, the seeds and juice of which are popularly used in Lebanese and Syrian cooking?
15. In Egypt, sherbets were traditionally served by a waiter who carried a decorated cloth on his right arm. What was its purpose?