Vegetable: An Idea Is Born

Koshary, Egypt's Famous and Hearty Street Food Dish


This Egyptian food item has been around since the 19th century; the first mention of it was in an Egyptian newspaper called Al-Ahram. The recipe itself was created by street vendors who needed cheap food that could be sold to working class people on their way to work or school every day. Koshary became so popular because it allowed people to take part in eating this comfort food while not breaking their budgets! Italian cuisine is a popular food around the world. Italian food includes pizza, pasta, risotto, lasagna and bread along with custard desserts and lentil soup. The main ingredients of Italian cuisine are meat such as chicken or beef along with vegetables like tomatoes and peppers. Italy is also known for its sauces like alfredo sauce or tomato sauce which can be served on different types of foods such as pizza or pasta. Squid is a member of the cephalopod class, which also includes octopus and cuttlefish. Squid are common ingredients in many cuisines around the world, especially in Mediterranean countries like Italy and Greece. Squid is generally eaten whole, although it can be filleted into rings or sliced into strips. In addition to being delicious, squid is also a good source of protein: one serving (100 grams) provides approximately 19 grams of protein. Although this number may sound low compared to other foods, it makes up for its lack with its high levels of vitamin B12 (which helps with brain function). The next time you're feeling adventurous when it comes to food choices at your favorite Mediterranean restaurant or market—or even if you'd like to make your own recipe at home—squid might be right up your alley! Sausage making is an ancient art, but it's also a craft. It's a science and it's an art, too. The only thing you can't do with your sausage is call it "art", because that's just cheating. This is just a taste of the incredible food that can be found in Mediterranean countries. From pasta to falafel, there is something for everyone! While some dishes may seem similar to their counterparts in other parts of the world, they often have their own unique twist or flavor profile that makes them stand out from the rest. If you’re looking for more information about Mediterranean cuisine or want some inspiration before visiting one of these countries yourself then check out our blog section!

How To Cook Italian Food At Home & Have Your Guests Be Amazed —


Mediterranean cuisine is a wide-ranging collection of dishes from the countries surrounding the Mediterranean Sea. The foods are often characterized by their use of olive oil, herbs, and spices. The borek is a pastry made of filo dough and filled with cheese, spinach, feta or meat. It's a popular dish in the Mediterranean region and has become an iconic part of Turkish cuisine. The Borek is also known as börek or boereg depending on where you are from. Falafel is a deep-fried ball or patty made from ground chickpeas, fava beans, or both. They are a popular street food in the Middle East and Mediterranean. Falafel is often served in wraps with pickled vegetables and tahini sauce (which is made from ground sesame seeds). You can also make falafel sandwiches with pita bread. Did you know? The word "falafel" may have come from the Arabic word for "spheres", but it's unclear if this was intentional or not! Ful medames, or fava bean soup, is an Egyptian dish that dates back several thousand years. It's eaten for breakfast, lunch and dinner (and sometimes as a late night snack) throughout Egypt and the rest of the Middle East. Made with dried fava beans that have been soaked overnight and cooked with olive oil, garlic and cumin; it's hearty yet healthy. The beans are often served with pita bread on the side for dipping into the soup itself. Moussaka is a layered casserole of eggplant, potatoes, tomatoes, and minced meat. It originated in the Ottoman Empire and is a traditional dish in Greek, Cypriot and Turkish cuisine. The origin of the name moussaka is uncertain; it may derive from Arabic musaqqa', meaning "a dish with meat", or from Turkish musakka', a word derived from Arabic musakhkha (northern pronunciation), which means "to feed". Bouillabaisse is a fish stew originating in Marseille. It's made with fish, shellfish, and vegetables and usually served with a slice of bread. It can be served with rouille or a garlic mayonnaise, which is made with saffron, garlic, and olive oil. Hummus (also spelled houmous or humus) is a dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt and garlic. Chickpeas are also known as garbanzo beans. The dish originated in the Middle East and spread to North Africa before becoming popular across Europe and eventually the United States.

Squid As Food: A Mediterranean Chefs Story


There are many variations of hummus. For instance, some recipes call for puréed red bell pepper instead of garlic; others add ground cumin seed or coriander seeds to the mixture; still more add paprika powder along with cumin seeds or coriander seeds to produce an orange colored dip similar in appearance to what Americans think of when they hear “hummus”—but it's technically not called hummus because it does not contain tahini! Hummus is available at grocery stores throughout America but many Americans don't know how simple it is to make at home using dried chickpeas that you can buy from Amazon (or any other place that sells legumes). You simply soak these overnight then boil them until tender before blending together all other ingredients into a thick paste which can be stored in a glass jar--it will keep for several weeks refrigerated! Food is an important part of the Egyptian culture. Local food has been influenced by Mediterranean, Middle Eastern, and Western as well as African, Indian and Ottoman cuisine. One can find many foods that are unique to Egypt in the streets of Cairo or Alexandria such as falafel and fuul (fava beans). Some popular dishes include: Mokh bel Zeit (also known as mukhbil) is a dish of various vegetables including spinach or lettuce leaves stuffed with rice and meat or fish then steamed in an oven; it is often served with tahini sauce on top. Mukhalalatiyya are chickpeas stuffed with ground beef which are then fried; they are usually eaten with tahini sauce on top. Also known as muhamara or mutabal Chorizo is a spicy sausage that originates from Spain, but is eaten in Portugal and Latin America as well. Made from pork, garlic and paprika, it can be served fried or fresh. The sausage has a distinctive red color due to the addition of paprika powder during its production process. Chorizo is often eaten with eggs for breakfast or lunch; it's also common for chorizo to be served with bread as part of an appetizer platter or tapas spread. Tahini is a paste made from ground sesame seeds. It is used in Mediterranean and Middle Eastern cuisine and is commonly found in hummus, baba ghanoush, and halva. You can make your own tahini at home by grinding hulled sesame seeds (also called unhulled white sesame seeds) on a dry setting in a food processor or blender until creamy and smooth. Alternatively, it’s also available in jars at most grocery stores if you don’t have time to make it yourself! Ottoman cuisine is the cuisine of the Ottoman Empire and its continuation in the cuisines of Turkey, Greece, Albania, the Republic of Macedonia, Bulgaria, Romania, Serbia, and the Republic of Cyprus. It is a blend of Central Asian Mughal Persian and Balkan Slavic tastes. In fact there are many similarities with Mediterranean Cuisine (see below). The Ottomans introduced coffee to Europe as well as many new fruits like oranges which they brought back from their conquests in Italy and Spain during this time period. Olive is a fruit tree that is native to the Mediterranean region. The olive tree can be found as far north as southern France and southeast England, but it is most common in hot and dry desert climates like those of Morocco and Algeria (source).

Squid As Food: A Mediterranean Chefs Story
Sausage: An Underrated, Underestimated & Used-In-Everything Dish

Sausage: An Underrated, Underestimated & Used-In-Everything Dish


The olive fruit, also known as an olive or olives, are green when unripe and turn black or purplish-black when ripe. They grow on trees that can reach heights of 25-30 meters tall (source). Couscous is a type of pasta made from semolina and water, which is then steamed or boiled. It's most famous for being a staple food in North Africa and the Middle East, but it has become popular around the world because it's so easy to make and can be used as a side dish or main course. Spanish cuisine is like the Joey Lawrence of cuisines—it's not too flashy, but it's still a beloved go-to. It's also incredibly diverse, with its mainstays ranging from the seafood-rich coastline to the arid plains of Castile and León. The country's culinary history is punctuated by invasions from nearly every direction (except east), from Moors and Romans to Frenchmen, Germans and Italians.

Semolina: The Gluten-Free Flour That's Also Super High In Protein


When it comes to Spanish food, there are two things that leap out: tapas and paella. Tapas are small plates of food which you order individually at bars throughout Spain—they're meant for socializing as much as eating. Paella (a word derived from Arabic) is a rice dish that originated in Valencia but has become associated with Spanish cuisine in general due to its popularity abroad over recent years; however, there are many different kinds of paella cooked around 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 made 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); cochinillo asado con judías verdes y carne de cordero al horno(roast suckling pig served with green beans & oven-baked lamb meat). Tabbouleh is a popular Middle Eastern dish made of parsley, bulgur and tomato served with onion and lemon juice. The word "tabbouleh" means "to pound." It's believed to have originated in Lebanon, but variations can be found throughout the Mediterranean region. In Greece, tzatziki is similar to tabbouleh; in Greece it's considered more of a meze (appetizer) than a main course.

Semolina: The Gluten-Free Flour That's Also Super High In Protein
Roe From Roe vs. Wade - One Of The Best Recipes Ever!!!

Roe From Roe vs. Wade - One Of The Best Recipes Ever!!!


Tabbouleh can be served either cold or at room temperature as an appetizer or side dish with any meal (it pairs especially well with chicken), but unlike many other salads that are intended only as sides, it also makes a substantial main course when served warm. Parsley is a common herb in Mediterranean cuisine. It's also a member of the Apiaceae family, which includes other herbs such as carrots and dill. Parsley is a flowering plant that grows in temperate climates with cold winters. Its leaves are bright green and have a fresh, minty flavor—they're used as both an aromatic garnish and as an ingredient in many dishes. Parsley has been cultivated since ancient times; it was used by the Greeks to treat respiratory ailments and stomach pain, while Romans enjoyed its flavor so much that they made it part of their daily diet! Parsley is actually pretty resilient: despite its delicate appearance, parsley will keep growing even through winter months if you keep it indoors or get some special treatment from your local greenhouse (which we recommend doing!). It'll start producing blooms shortly after being planted out into your garden again—but don't cut off those blooms just yet; they're full of nectar that attracts beneficial insects like bees! Vicia faba is a species of the genus Vicia. It includes many wild and cultivated varieties. V. faba is also known as the broad bean, fava bean, faba bean, field bean or horse bean. All these names refer to the same plant which is an important crop for many Mediterranean cuisines in Europe and Asia and it has been cultivated since at least the 7th century BCE in Egypt.

The Story Of Pasta--How Pasta Came To Be


Harissa is a Tunisian hot chile paste. It's made from dried chiles, garlic, olive oil and spices. Harissa is used as a condiment or added to dishes for flavor. Bulgur, Neapolitan cuisine, Baba ghanoush, Paella, Koshary, Italian cuisine, Squid as food, Sausage, Semolina, Roe, Pasta, Greek cuisine, Portuguese cuisine, Ras el hanout, Eggplant and Maghrebi cuisine Bulgur is the name for roasted groats, a dish that dates back several thousand years. It has been a staple in many Mediterranean and Middle Eastern cuisines for centuries. Bulgur is made from wheat that has been cooked, dried and then crushed into coarse grains or small pellets. Neapolitan cuisine—a style of cooking native to Naples, Italy—is known for simplicity in preparation and presentation as well as the use of local ingredients (like tomato-based pasta sauces). These are often accompanied by seafood such as seafood risotto or seafood paella. A Neapolitan dish is often characterized by its white coloration with red sauce being used only in moderation; even then it will be served on the side rather than mixed together into one dish.

The Story Of Pasta--How Pasta Came To Be

Frequently Asked Questions

Semolina is made from durum wheat, but the flour is obtained from hard wheat. Semolina is ground finer than flour and as a result is more absorbent than flour. When cooked it becomes soft and has the consistency of pudding. Flour remains dry and granular after cooking, therefore mascarpone cheese is preferred for cheesecake and desserts based on flour.