Ibrahim Hafez (Y12): Cultural cuisines in Arabic 

We also examined Egyptian cuisine, where fresh vegetables and whole grains are commonly integrated into a dish to make the dish very balanced with nutrition. Understanding how these ingredients come together in meals like koshari, a blend of rice, lentils, and pasta, really put the importance of variety in a healthy diet into perspective.

Other food that was part of our studies were Iraqi and Palestinian foods, where we learned about fresh ingredients and communal eating. Various dishes, such as tabbouleh and mujaddara, represent the use of herbs and grains for flavor and nutritional value. This unit really expressed that food is not just about getting full; it's also a way to connect people and express culture.

Learning about these various diets has been a reinforcement that there are indeed many faces to a healthy lifestyle, depending on the geography, tradition, and available resources. Each culture has its unique approach to nutrition, emphasizing balance and variety in our diets, what they have in common is that this food unites their cultures.

The more we explore these culinary traditions, the more inspired I feel to take some of these healthy practices into my eating habits. Understanding the nutritional aspects of different foods enriches our knowledge and encourages us to appreciate global cuisines while making healthier choices.

By applying what we have learned from this unit, we continue to fuel our appreciation of cultures and their various ways to keep a healthy lifestyle. Let's celebrate the richness of worldwide cuisines by making informed healthy lifestyle choices that can taste good at the same time!

Ibrahim Hafez (Y12) - MFL Prefect