Ten Food Finds in Provence, France

My First Risotto Experience & How It Came About


When unripe, the olive fruit, sometimes called an olive or olives, is green; when mature, it becomes black or purplish-black. They develop on trees that may grow to a height of 25 to 30 metres (source). Semolina and water are combined to create couscous, a form of pasta that is then steamed or cooked. It is most known for being a common meal in North Africa and the Middle East, but it has gained popularity around the globe due to its simplicity of preparation and versatility as a side dish or main course. The Joey Lawrence of cuisines, Spanish food is not too spectacular but nevertheless a cherished go-to. Its foundations range from the seafood-rich coastline to the dry plains of Castile and León, making it very diversified. The history of the nation's cuisine is dotted with invasions from almost every continent (apart from the east), including the Moors and Romans as well as French, Germans, and Italians.

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Two dishes immediately come to mind when thinking of Spanish cuisine: tapas and paella. Spanish pubs all around the country serve tiny dishes of food called tapas that are as much for chatting as they are for eating. Due to its recent international popularity, the rice dish paella (whose name is Arabic) which originated in Valencia is now often associated with Spanish cuisine as a whole. However, there are numerous varieties of paella cooked throughout Spain, each with a different set of ingredients depending on where they were made (e.g., Valencian paella uses green beans while panadera uses bread). Other noteworthy dishes include chorizo with fried eggs, chistorra with fried eggs, morcilla with fried eggs, tortillas de camarones y gambas served with fried potatoes, garrobo soup made with garlic broth, bacalao al pil pil (dried codfish sautéed with olive oil), cochinillo asado with judas verdes, and carne de cordero al horno (roast suckling pig served with green beans & oven-baked lamb meat). A common Middle Eastern cuisine called tabbouleh is comprised of parsley, bulgur, and tomato and is served with onion and lemon juice. Tabbouleh is a verb that meaning "to pound." Although it is said to have originated in Lebanon, the Mediterranean area is home to many different variants. Tzatziki is a dish similar to tabbouleh that is more often served as an appetiser in Greece than as a main meal.

All The Kebabs From Around The World


Tabbouleh is a versatile salad that may be served warm or cold as an appetiser or side dish with any meal (it goes particularly well with chicken). However, unlike many other salads that are primarily meant to be served as sides, tabbouleh also makes a filling main course when served cold. A typical herb in Mediterranean cooking is parsley. It belongs to the Apiaceae family, which also contains dill and other plants like carrots. A blooming plant with chilly winters, parsley thrives in temperate areas. Its leaves are vivid green and have a taste that is both fresh and minty; they are used in various cuisines both as a fragrant garnish and as an ingredient. Since ancient times, parsley has been grown; the Greeks utilised it to heal respiratory illnesses and stomach problems, and the Romans loved the taste so much that they ate it every day! Despite its frail look, parsley is really rather hardy; if you keep it inside or give it some extra care from your neighbourhood greenhouse (which we highly suggest doing! ), it will continue to flourish even during the winter. After being replanted in your garden, it will soon begin to blossom once again. However, before you chop those flowers off, remember that they are rich of nectar that attracts bees and other helpful creatures. A species of the genus Vicia is Vicia faba. Numerous wild and domesticated forms are included. The broad bean, fava bean, faba bean, field bean, or horse bean is another name for V. faba. All of these names refer to the same plant, which has been grown since at least the 7th century BCE in Egypt and is a staple crop for many Mediterranean cuisines in Europe and Asia.

All The Kebabs From Around The World
Creamy Artichoke Pasta With Garlic Bread

Creamy Artichoke Pasta With Garlic Bread


Harissa is a fiery chile paste from Tunisia. It is created with spices, garlic, olive oil, and dried chilies. Harissa is used as a seasoning or as an ingredient to provide food taste. Italian cuisine, Baba ghanoush, Paella, Koshary, Bulgur, Neapolitan food, Baba ghanoush, Greek, Portuguese, Ras el hanout, eggplant, sausage, semolina, roe, pasta, and Maghrebi food Roasted groats are known as bulgur, a meal that has been around for many centuries. It has long been a main ingredient in many Middle Eastern and Mediterranean cuisines. Wheat is used to make bulgur after it has been boiled, dried, and crushed into large grains or tiny pellets. Italian cuisine from Naples is known for its straightforward preparation and presentation as well as its use of regional ingredients (like tomato-based pasta sauces). These are often served with seafood dishes like seafood paella or seafood risotto. A Neapolitan food is often distinguished by its white hue, with red sauce only sometimes used and even then served on the side rather than incorporated into the dish itself.

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In addition to the typical components of tahini (a sesame paste), lemon juice, and garlic, baba ghanoush may also be made using alternative ingredients, such as cumin seeds in place of tahini or chilli pepper flakes for added heat (hot). This well-known appetiser tastes best when served cold on pita bread, but if you'd like, you can serve it warm simply preheating your oven so that everything is warm when it's time to serve! However, both options taste fantastic! Although there are variations in other parts of Europe, such as Portugal, where arroz à portuguesa replaces rice with potatoes instead, this version is similar in style to traditional paellas. Traditional paellas originated in Valencia province, which is located in eastern Spain near the city of Alicante. One of the world's cuisines with the most variety is the Mediterranean. It encompasses a huge area that is home to several cultures and nations, each with its own own history, customs, and culinary influences. Throughout history, numerous diverse civilizations have affected its food, including Ethiopia's neighbour and the Arabic, Spanish, and French cuisines.

Spice Up Your Life With These 13 Spice Blends
A Mediterranean Feast In One Bite: The Doner Kebab Sandwich

A Mediterranean Feast In One Bite: The Doner Kebab Sandwich


The filling of a borek, a kind of pastry or bread, is typically cheese or meat. It is well-liked throughout the Balkans and in nations that formerly belonged to the Ottoman Empire. The "old-world staple" of borek has gained popularity during the last several years, according to some. A fried ball or patty called falafel is produced with ground fava beans, chickpeas, or both. Middle Easterners often eat falafel on the street. They are a popular fast food item in Israel as well. Falafel balls are often served with vegetables and sauces such hummus, tahini sauce, pickled cabbage, and spicy sauce. They may be consumed on their own as a snack or as a meal. Typically, salads and vegetables are served with falafel in pita bread (e.g., tomatoes). Since 1948, it has also been a staple of the army rations in Israel. In Egypt and other Middle Eastern nations, fava beans (ful) are used to make the dish ful medames. It is often consumed with garlic, olive oil, and bread. Egypt's traditional breakfast dish is called ful medames, particularly in the countryside. In Egypt, ful medames are available for breakfast, lunch, and supper. Moussaka is a terrific place to start if you're searching for a way to experience the tastes of Mediterranean cuisine. Typically, tomatoes, ground beef, and eggplant are used to prepare this classic meal. However, potatoes, zucchini, and other veggies may also be used to make it. Sometimes, ground lamb, beef, or chicken (or even all three!) is used in its place. Last but not least, it is often served on top of a bed of béchamel sauce.

Baking with ingredience from Mediterranean


Traditional Provençal fish stew known as bouillabaisse comes from Marseille, a port city in France. The words "to boil" and "to decrease" are dialectal French words that give rise to the term. The dish has a history that dates back far more than only the 19th century; it may even go back further, to at least the year 1200. Cooked, mashed chickpeas are combined with tahini, olive oil, lemon juice, salt, garlic, and sometimes cumin to make hummus, a dip or spread. In addition to many other nations throughout the globe, it is well-liked in the Middle East. Jews who lived in the ancient Syrian city of Damascus are credited for creating hummus. Hummus is now consumed in Israel for breakfast, lunch, and supper. With pita or baguette pieces that have been coated with olive oil, it may be served warm or cold. Cooking in the Egyptian manner has been practised since the era of the Pharaohs. It is distinguished by the usage of fruits, vegetables, and legumes, with meat serving mostly as a side dish. Egyptian cuisine consists of a wide variety of dishes that both represent Egypt's pluralism and historical past. A sort of sausage called chorizo is produced with ground beef and dried red chilli peppers. It is a common element in Spanish cooking and is often served with bread as an appetiser or tapas. It may also be grilled, fried, or boiled in stews like cocido. Fresh, smoked, or cooked and canned chorizo is available. There are two primary varieties of chorizo available in Spain: those made solely with minced pork (known as chistorra) and those prepared with both beef and pork (chistorra blanca). Pimentón, a red pepper, provides this sausage its distinctive colour and taste; it also includes salt, garlic powder, and paprika powder for added flavour. A paste produced from mashed sesame seeds is called tahini. It is a common ingredient in hummus and baba ghanoush, among other Middle Eastern and Mediterranean meals. Tahini is a common component in sauces and salad dressings. It may be characterised as a sophisticated combination of Greek, Balkan, Middle Eastern, Central Asian, and Caucasian cuisines. Köfte (meatballs), sarma (stuffed cabbage rolls), and pilaf were common foods. Many of Istanbul's most well-known eateries, like Hac Bekir and Ali Naci, have their origins in Ottoman cuisine.

Baking with ingredience from Mediterranean

Frequently Asked Questions

Portugal's most famous food is Bacalhau com Natas. Bacalhau is Portuguese for codfish, and Natas is Portuguese for cream. The dish is made by first salting and drying the codfish, then boiling it and serving it with thickened cream and boiled potatoes. It is a common dish in Portugal and in many other former Portuguese colonies.

There are many Mediterranean foods that are healthy and nutritious. Olives, olive oil, and nuts are staples of Mediterranean cuisine, and are excellent sources of nutrients. Other Mediterranean foods that are healthy include beans, fish, and fresh fruits and vegetables.