A Mediterranean Feast for the Eyes: At Home with Duqqa

Rosemary, Oregano And The Mediterranean Diet


Mediterranean cuisine is a diverse variety of meals from the Mediterranean Sea's surrounding nations. The foods are often distinguished by the use of olive oil, herbs, and spices. Borek is a filo dough pastry filled with cheese, spinach, feta, or meat. It's a classic Mediterranean meal that has become an iconic feature of Turkish cuisine. Depending on where you are from, the Borek is also called as börek or boereg. Falafel is a deep-fried ball or patty prepared from ground chickpeas, fava beans, or a combination of the two. In the Middle East and the Mediterranean, they are a popular street dish. Falafel is often served in wraps with pickled veggies and tahini sauce (which is made from ground sesame seeds). Pita bread may also be used to create falafel sandwiches. Did you know that? The name "falafel" may have sprung from the Arabic word for "spheres," however it's unclear if this was done on purpose or not! Ful medames, or fava bean soup, is an ancient Egyptian delicacy dating back thousands of years. It is eaten for breakfast, lunch, and supper (and sometimes as a late-night snack) across Egypt and the Middle East. It's hearty and healthful, made with dried fava beans that have been soaked overnight and cooked with olive oil, garlic, and cumin. The beans are often served with pita bread on the side to dip into the soup. Moussaka is a layered dish made of eggplant, potatoes, tomatoes, and ground beef. It is a typical dish in Greek, Cypriot, and Turkish cuisines that originated in the Ottoman Empire. The name moussaka is unknown; it might be derived from Arabic musaqqa', which means "a dish with meat," or from Turkish musakka', which is derived from Arabic musakhkha (northern pronunciation), which means "to feed." Bouillabaisse is a Marseille-style fish stew. It's often served with a piece of bread and is cooked with fish, shellfish, and vegetables. It goes well with rouille or a garlic mayonnaise prepared with saffron, garlic, and olive oil. Hummus is a dip or spread prepared with cooked, mashed chickpeas combined with tahini, olive oil, lemon juice, salt, and garlic. Garbanzo beans are another name for chickpeas. The dish originated in the Middle East and travelled to North Africa before spreading to Europe and, finally, the United States.

Berry Delicious Recipe For Homemade Filo Dough —


Hummus comes in a variety of flavours. Some recipes, for example, call for puréed red bell pepper instead of garlic; others add ground cumin seed or coriander seeds to the mixture; and still others add paprika powder along with cumin seed or coriander seeds to produce an orange-colored dip similar in appearance to what Americans think of when they hear "hummus"—but it's not technically hummus because it doesn't contain tahini! Hummus is widely accessible in grocery stores throughout the United States, but many people are unaware of how easy it is to prepare at home using dried chickpeas purchased from Amazon (or any other place that sells legumes). Simply soak them overnight, then boil until soft before combining together all other ingredients to make a thick paste that can be kept in a glass jar—it will stay refrigerated for many weeks! Food has a vital role in Egyptian culture. Mediterranean, Middle Eastern, and Western cuisines, as well as African, Indian, and Ottoman cuisines, have all had an impact on local cuisine. Many Egyptian dishes, like as falafel and fuul, may be found on the streets of Cairo and Alexandria (fava beans). Among the most popular meals are: Mokh bel Zeit (also known as mukhbil) is a cuisine that consists of different vegetables, such as spinach or lettuce leaves, packed with rice and meat or fish, and then cooked in an oven; it is sometimes served with tahini sauce on top. Mukhalalatiyya are packed chickpeas with ground beef that are then cooked and served with tahini sauce on top. Muhamara is another name for mutabal. Chorizo is a spicy sausage from Spain that is also popular in Portugal and Latin America. It may be served fried or fresh and is made of pork, garlic, and paprika. The crimson hue of the sausage is attributable to the use of paprika powder during the manufacturing process. Chorizo is often served with eggs for breakfast or lunch, and it is sometimes served with toast as part of an appetiser plate or tapas dish. Tahini is a sesame seed paste that is ground. It is widely found in hummus, baba ghanoush, and halva and is utilised in Mediterranean and Middle Eastern cuisine. You can create your own tahini at home by crushing hulled sesame seeds (also known as unhulled white sesame seeds) in a food processor or blender on a dry setting until creamy and smooth. If you don't have time to prepare it yourself, it's also available in jars at most grocery shops. The cuisine of the Ottoman Empire and its continuance in the cuisines of Turkey, Greece, Albania, the Republic of Macedonia, Bulgaria, Romania, Serbia, and the Republic of Cyprus is known as Ottoman cuisine. It combines Central Asian Mughal Persian and Balkan Slavic flavours. In reality, there are several parallels with Mediterranean cuisine (see below). The Ottomans brought back from their conquests in Italy and Spain several exotic fruits, including oranges, which they introduced to Europe. The olive tree is a fruit tree endemic to the Mediterranean area. Although the olive tree may be found as far north as southern France and southeast England, it is more abundant in hot and dry desert regions such as those found in Morocco and Algeria (source).

Basil: This Winter's Top Herbal Companion


When unripe, the olive fruit, commonly known as an olive or olives, is green; when mature, it becomes black or purplish-black. They grow on trees that may grow to be 25-30 metres tall (source). Couscous is a form of pasta that is produced from semolina and water and then steamed or cooked. It is best known as a staple cuisine in North Africa and the Middle East, but it has gained popularity across the globe due to its ease of preparation and versatility as a side dish or main course. Spanish food is the Joey Lawrence of cuisines—not it's fancy, but it's a popular go-to. It's also tremendously diversified, with staples spanning from the seaside to the parched plains of Castile and León. Invasion from practically every way (save east) has shaped the country's gastronomic history, from Moors and Romans to Frenchmen, Germans, and Italians.

Basil: This Winter's Top Herbal Companion
Black Pepper: The King of Spices

Black Pepper: The King of Spices


When it comes to Spanish cuisine, two things stand out: tapas and paella. Tapas are little plates of food ordered separately at bars around Spain—they're designed for chatting as much as they are for eating. Paella (an Arabic word) is a rice dish that originated in Valencia but has since become associated with Spanish cuisine in general due to its popularity abroad in recent years; however, there are many different types of paella cooked throughout Spain with different ingredients depending on where they were made (e.g., Valencian paella uses green beans while panadera uses bread). Other notable dishes include garrobo soup with garlic broth; bacalao al pil pil (dried codfish sautéed with olive oil); tortillas de camarones y gambas con patatas fritas (shrimp and prawn omelette served with fried potatoes); chorizo con huevos frito/chistorra con huevos frito/morcilla con huevos frito (sausage served with fried eggs); cochin (roast suckling pig served with green beans & oven-baked lamb meat). Tabbouleh is a famous Middle Eastern meal prepared with parsley, bulgur, and tomato that is served with onion and lemon juice. The term "tabbouleh" literally means "to pound." It is said to have originated in Lebanon, although varieties may be seen all across the Mediterranean. Tzatziki is similar to tabbouleh in Greece; in Greece, it is considered more of a meze (appetiser) than a main course.

Why Pita Is The Mediterranean Food That Everyone Needs In Their Life


Tabbouleh may be served cold or at room temperature as an appetiser or side dish with any meal (it pairs particularly well with chicken), but it also forms a substantial main course when served heated, unlike many other salads that are exclusively designed as sides. In Mediterranean cooking, parsley is a common herb. It is also a part of the Apiaceae family, which contains carrots and dill among other plants. The blooming plant parsley flourishes in temperate areas with chilly winters. Its brilliant green leaves have a fresh, minty taste and are used as a fragrant garnish as well as a component in many cuisines. Parsley has been grown since ancient times; the Greeks employed it to heal respiratory problems and stomach distress, and the Romans loved its taste so much that they included it in their daily meal! Despite its frail look, parsley will continue to thrive even throughout the winter months if you keep it inside or receive some special care from your local greenhouse (which we suggest!). It'll start blooming again soon after being replanted in your garden, but don't cut those blossoms off just yet; they're loaded of nectar that attracts helpful creatures like bees! The genus Vicia includes the species Vicia faba. There are several wild and developed variants. The broad bean, fava bean, faba bean, field bean, and horse bean are all names for V. faba. All of these names relate to the same plant, which is an important crop in many Mediterranean cuisines in Europe and Asia, and has been farmed in Egypt since at least the 7th century BCE.

Why Pita Is The Mediterranean Food That Everyone Needs In Their Life
Greek Pizza: The Best I've Ever Eaten

Greek Pizza: The Best I've Ever Eaten


Harissa is a spicy chile paste from Tunisia. It contains dried chiles, garlic, olive oil, and spices. Harissa is used as a condiment or to season foods. Squid as food, Bulgur, Neapolitan cuisine, Baba ghanoush, Paella, Koshary, Italian cuisine Sausage, semolina, roe, pasta, Greek cuisine, Portuguese cuisine, ras el hanout, eggplant, and Maghrebi cuisine are all popular ingredients. Bulgur is the name for roasted groats, a dish that has been around for thousands of years. For ages, it has been a mainstay in many Mediterranean and Middle Eastern cuisines. Bulgur is manufactured from cooked, dried wheat that has been crushed into coarse grains or tiny pellets. Neapolitan cuisine, a culinary style specific to Naples, Italy, is recognised for its ease of preparation and presentation, as well as its use of local products (like tomato-based pasta sauces). These are often served with seafood, such as seafood risotto or seafood paella. A Neapolitan food is frequently distinguished by its white colour, with red sauce used sparingly and served on the side rather than combined into one dish.

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Baba ghanoush is an Egyptian-style eggplant dip that is typically made with tahini (a sesame paste), lemon juice, and garlic but may alternatively be made with cumin seeds instead of tahini or with chilli pepper flakes to make it spicy (hot). This classic appetiser is best served cold on pita bread; however, you can serve it warm if you prefer by preheating your oven ahead of time so that everything remains nice and hot when it's time to serve! But it tastes excellent either way! Paella refers to rice-based dishes that originated in Valencia province in eastern Spain near Alicante City, where traditional paellas are still known today despite variations throughout Europe, including Portugal, where arroz à portuguesa replaces rice with potatoes instead - making this version similar in style. Mediterranean cuisine is one of the world's most diverse. It encompasses a huge territory with several cultures and nations, each with its own own history, customs, and culinary influences. Many various civilizations, including Arabic, Spanish, and French cuisine, as well as neighbouring Ethiopia, have inspired its recipes throughout history!

Visiting Crete: The Mediterranean's Last Hidden Secret

Frequently Asked Questions

Yes, pasta is a healthy choice on a mediterranean diet. Traditional pasta is made from durum wheat semolina, which is low in fat. Eat it in moderation (about 1/2 cup per serving), and don't load up on cream sauces or cheese!

A delicious bouillabaisse soup is a rich fish stew that originated in Provence, France. It is typically made with a variety of fish such as cod, pike, and monkfish, as well as various shellfish such as crab and mussels.