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BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

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Page 1: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

BEDOUIN PROJECTBY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

Page 2: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

Where the Bedouins live today

Saudi Arabia

Algeria

Bahrain

Djibouti

Egypt

Iraq

Page 3: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

Social Classes

One class is known as the “true” Bedouin and they live as nomadic shepherds.

The other group has embraced farming and is known as the fellahin. They live a more settled life on the edge of the desert.

Page 4: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

Bedouins life styleThey have harsh existence.

They live as nomads you have no permanent home.

They live in portable black tents from goat hair.

Dairy if the main food source and comes from camels and goats.

Most meals consist of a bowl of milk, yogurt, or rice covered with ghee. Ghee is a type of butter made from the milk of the goats.

Meat is only served on special occasions.

Their clothes are close fitting and light weight and cover their entire body except their hands, feet, and face.

Page 5: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

Religious Beliefs

They are Malikite Muslims

Islam is based on the teachings of the prophet, Mohammed.

They aren’t allowed to marry inside their own group.

Inheritances are passed down through the males.

Page 7: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

Bedouin Tent

Bedouin Clothing

Bedouin Food

Page 8: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

This is an ancient recipe, dating back through the millennia.

1 ounce fresh yeast cake1 tablespoon honey1 1/4 cups tepid water3 1/2 cups flour1 teaspoon salt 

Dissolve yeast and honey in tepid water. Sift in the flour and salt.

Mix well and knead lightly on a floured board. Cut dough into 8 pieces and shape into rounds.

Roll or flatten with your hands until 5 inches across and 1/4 inch thick.

Place on lightly greased cookie sheet, cover with a clean towel and let rise in a warm place for an hour or two.Preheat oven to 500°F.

Let rise to thickness of 1/2 or 3/4 inch. Bake in pre-heated 500° F oven for 7 to 8 minutes.

Bedouin Bread

Page 9: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO
Page 10: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO
Page 11: BEDOUIN PROJECT BY: ALLY WINTERMAN, MARA PACITTI, AND SHANNA FASANO

References

lexicorient.com

Wiki.answers.com

Brookshillscollege.org