FLAVORS OF THE

MEDITERRANEAN

FLAVORS OF THE
MEDITERRANEAN
This is a cuisine deep rooted in classic
traditions.
There was a criss cross of empires each
bringing its own remarkable flavors.
Fruits, vegetables, seafood, herbs, spices
all are bountiful.
A very healthy cuisine with limited use of
butter and flour.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Cucumbers

VEGETABLES
Small ridged cucumbers have a stronger
Flavor and texture and are are more firm.
The tiny ones are also good for pickling

FLAVORS OF THE
MEDITERRANEAN

INGREDIENTS
Courgette Flowers

VEGETABLES
Small courgettes are
the sweetest.
Larger fleshy ones should be
salted
prior to their use to remove
bitterness
The orange flowers
are delicious fried
in olive oil.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Beans

VEGETABLES
Skin of broad beans should be
Removed, unless very young.
Flat or runner beans are essential
to Paella.

Haricot and Borlotti beans are enjoy

Fresh , especially in France and Ital

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
VEGETABLES
Tomatoes

Plum should be used for cooking

Firm fleshed beef steak tomatoes

for salads

Cherry tomatoes may be used for

Compotes as well.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
VEGETABLES
Aubergines

American

Green Goddess

Pea

Green Apple
White

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
VEGETABLES
Peppers
Integral part of
Mediterranean food.

Pimento

Cuban pepper
European sweet pepper

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
VEGETABLES
Fennel

Asparagus

Spindly green stalks preferred

By the Spanish, while the Italians
Prefer the luscious white
asparagus
Used to scent Barbeques
With their aniseed aroma.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

VEGETABLES

celery
I

Globe artichoke
Chinese
celery

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

VEGETABLES
beetroot
chicory

Swiss chard

Vine leaves

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
VEGETABLES
SALAD LEAVES

Lamb lettuce

Radicchio
Rocket

Cos

Frisse

FLAVORS OF THE
MEDITERRANEAN

Onions

INGREDIENTS
VEGETABLES

Turnip
Leeks

Scallions
Garlic

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
VEGETABLES

Squas
h
Savoy
Cabbage

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Mushrooms

VEGETABLES
Horn of plenty
Chanterelle

Ceps

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Fruits

Citrus
fruits

Tangerines

Oranges
Satsuma

FLAVORS OF THE
MEDITERRANEAN

Figs

INGREDIENTS
FRUITS

Peaches

Plums

Quinc
e

Pomeg
ranate

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

FRUITS

Apples

Green
grapes

Water melon
Purple
grapes

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Clementines

FRUITS
Apricot
s
Persimmo
n

Currants

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
DRIED FRUITS

Apricots

Almonds
Dates
Chestnut
s

Pine
nuts

Raisins

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

HERBS AND SPICES

Basil
Coriander
Bay

Oregano

Chives

Parsley

Dill
Rosemary

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

HERBS AND SPICES

Tarragon

Marjoram
Chervil
Sage
Thyme

FLAVORS OF THE
MEDITERRANEAN

INGREDIENTS
HERBS AND SPICES
Herbs de Provence
Fennel seeds, marjoram, rosemary, sage,
thyme, lavender , in equal quantities are
dried and stored in air tight containers for
about 6 months.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Cumin

HERBS AND SPICES

Coriander

All
Spice

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

HERBS AND SPICES

Paprika
Nutmeg

Juniper berries

Saffron

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS

HERBS AND SPICES

Turmeric

Peppercorns
Fennel

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
SEA BASS
Firm fleshed and very
flavorsome.
Small ones best grilled over
fennel branches, while
bigger ones are
poached
in
white wine broth.

FISH

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Sardines

FISH
Inexpensive
Valuable source of protein
Very fresh ones wrapped
in vine leaves and grilled
over charcoal.

FLAVORS OF THE
MEDITERRANEAN

INGREDIENTS FISH
Anchovies
Most of them are processed
and canned
Few found fresh in the
market. These are delicious
Deep
fried

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Dentex

FISH
A variety of Sea Bream
Cooked whole or cut
in fillets.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Mackerel

FISH
High oil content makes
It suitable for barbeque
and grilling

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Grey Mullet

FISH
Large, firm fleshed.
Roe may be
used to make
Taramasalata.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Red Mullet

FISH
One of the most
sought after and
exquisite fish

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
FISH
Fried in olive oil and eaten
Whitebait
As a snack or first course.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Bonito

FISH

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS FISH
Brill
Classed as being a
second
rated Turbot.
More oval and with a
smooth skin.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Hake

FISH
Best fish of the Cod
family
Has a fine flavor and
soft, milky texture.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
John Dory

FISH
Firm Textured and
well flavored.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Swordfish steaks

Tuna

FISH
Monkfish
steaks

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Conger Eel

FISH
One of the main
components of fish
soups.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Clams

SHELLFISH
Tiny Venus Clams are
very tender and popular

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Mussels

SHELLFISH
These vary in size
Smaller ones are
particularly sweet.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
SHELLFISH
Oysters

Best when very fresh, eaten

both raw and lightly cooked.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Scallops

SHELLFISH
The white muscle
often has the coral or
roe attached in season
Should be lightly cooked

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Lobsters

SHELLFISH
Rock lobster or Crawfish
Does not have front claws
Is found more commonly
Has a very meaty tail.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
SHELLFISH
Prawns

Dublin Bay or
Langoustine along with
the small brown shrimps
to the fat pink ones are
Available.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
SHELLFISH
Crab

Spider as well as other

varieties are used.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
FISH
Squid

Squid, Cuttle fish Octopus

Are widely eaten.
The larger varieties need
slow cooking to avoid a
chewy texture.

FLAVORS OF THE
MEDITERRANEAN

INGREDIENTS
Dried and cured
.
Pancetta

MEATS

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
MEATS
Dried and cured: Milano Salami
Fine textured with a
relatively high lean
meat content.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
MEATS
Dried and cured : Parma and Serrano Ham

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Dried and cured: Bresaola

MEATS

Air dried beef from

Italy.
Served thinly sliced
With olive oil.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Dried and cured : Chorizo

MEATS

Coarse sausages
made from pork and
spices.

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Poultry : Chicken

MEATS
Corn fed
Chicken

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Poultry : Poussin

Excellent for barbeques

MEATS
Guinea Fowl

Lean, so needs
basting or barding

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Poultry : Ducks

Reared for eggs, meat and liver.

MEATS
Geese

FLAVORS OF THE
MEDITERRANEAN
INGREDIENTS
Red Meats

Lamb

MEATS

Beef
Veal
Venison

FLAVORS OF THE
MEDITERRANEAN
STAPLE FOODS : GRAINS

Bulghur

Couscous

Polenta
Arborio

FLAVORS OF THE
MEDITERRANEAN
STAPLE FOODS :PULSES
Chick
peas
Puy lentils

Borlotti
Broad beans

Haricot
beans

FLAVORS OF THE
MEDITERRANEAN
STAPLE FOODS :

PASTA

FLAVORS OF THE
MEDITERRANEAN
STAPLE FOODS : BREADS
PITTA
The classic pita bread,
sometimes called pocket
bread, is easy to make. It is
known as pita or pitta in
Greece, pita in Israel, and
many other Middle Eastern
countries and pide in Turkey

FLAVORS OF THE MEDITERRANEAN

ELIOPITA
Olives and
onions form
the stuffing
for this
upscale
Cypriot
country
bread . Mint
Maybe
added
In Turkish
versions

FLAVORS OF THE MEDITERRANEAN

CHALLAH

KHUBZ MBASSIS

FLAVORS OF THE MEDITERRANEAN

MUSIC PAPER BREAD (Carta Di Musica)
It is an unleavened bread made
from a flour and semolina flour
dough

FLAVORS OF THE MEDITERRANEAN

FOCACCIA
A rich bread flavored with herbs, olive oil
and olives. Can be served on its own or
to accompany a glass of wine.

FLAVORS OF THE MEDITERRANEAN

FOUGASSE
This distinctive looking
bread with its herring like
slits is baked daily
throughout
Provence.
It contains no fat and is
best
eaten on the day it is
made.

FLAVORS OF THE MEDITERRANEAN

SESAME BREADSTICKS
They are crisp and crunchy on the outside with a soft
chewy interior

FLAVORS OF THE MEDITERRANEAN

SESAME BREAD RINGS (Semit)

Semit , an Egyptian bread can
be eaten for breakfast or as a
snack with some cheese. The
savory rings are popular in
Greece and Turkey as well.
Made from a flour, milk, yeast
and butter dough

FLAVORS OF THE MEDITERRANEAN

DOUBLE-CRUSTED PIZZA
(Scacciata)
Some of the double-crusted
pies served today are still
called by the original Greek
name, pitta. Two fillings are
provided here, one a classic
tomato, tuna and olive mixture
from Calabria and the second
a simple blend of fresh and
salted ricotta cheeses. The
Pizza crust is made from
semolina flour

FLAVORS OF THE MEDITERRANEAN

KHOUBIZ Lebanese Flat Bread
Of all the Middle Eastern breads
this is the most widely known.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
May be marinated in
Goats Cheese olive oil, rolled in leaves or
Coated in herbs and
pepper.
Flavor varies from mild and
Creamy to sharp and acidic.
Some or soft and some

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Dolcelatte
It is a wheel shaped, creamy,
blue cheese made from cow's
milk. The cheese has a sweet
taste as already the name
suggests. Dolcelatte means
"sweet milk". This cheese is very
soft and melts in the mouth like
ice-cream.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Gorgonzala
May be mild or Dolce
Strong or piquante.
Cooks well. Makes an
Excellent pasta sauce
Good accompanied with
very ripe pears.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Manchego
From the La Mancha
region of Spain.
Has a distinctive black
rind.
When mature it hardens
and can be grated.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Goats cheese from South
Banon
West France.
Cured in Cognac and
wrapped
in oak, vine or chestnut
leaves.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Ewes or goats cheese
Feta
cured in brine.
Should be white and
crumbly

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT

Mozzarella

True ones made from buffalo

milk. Ones from cows milk,
lack the smooth texture and
subtly sour
flavor of the original product.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Pecorino Sardo Hard cheese from ewes
milk Can be used like
Parmesan, but is slightly
more pungent.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Ricotta
Mild creamy flavor makes it
Excellent for desserts.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Parmesan
Excellent grating
Cheese.

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Made from
Labneh
strained
Yoghurt.
Eaten in Syria and
Lebanon

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
A Greek cheese made
Halloumi
from ewes milk

FLAVORS OF THE
MEDITERRANEAN
CHEESE AND YOGHURT
Pecorino Romano

FLAVORS OF THE
MEDITERRANEAN

FROM THE STORECUPBOARD

Dried Mushooms
Tomato puree
Tahini paste
Sundried tomatoes
Harissa
Artichokes in olive oil

A blend of red pepper flakes,

paprika, garlic, coriander,
caraway ,olive oil and
seasonings

FLAVORS OF THE
MEDITERRANEAN
FROM THE STORECUPBOARD
Pickled Capers
Canned Anchovies
Olives
Honey

FLAVORS OF THE
MEDITERRANEAN
FROM THE STORECUPBOARD Olive oil
Light

Virgin

Extra virgin

FLAVORS OF THE
MEDITERRANEAN
FROM THE STORECUPBOARD Vinegars
Balsamico
White wine

Red wine

Herb

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS

A chickpea and sesame

dip
Flavored with olive oil.
Garlic and paprika

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
TARAMASALATA
Occasionally called Greek Caviar,
Emulsion of extra virgin
olive oil and smoked Cods or Carp roe,
that has been blended with
flavorings and white bread.
Served drizzled with olive oil
with pita wedges or baked chips.
May be garnished with black olives and
capers

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
TZATZIKI
Made from thick, rich sheeps milk yoghurt, this
tangy sauce is part of the meze table in every
Greek tavern. For a similar consistency with cows
milk yoghurt, you must first drain it of excess
water. The sauce is delicious served with fried
eggplant and zucchini, lamb chops or meatballs,
or as a dip for pita bread

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
TAPENADE
This olive-caper-and-anchovy paste, usually
served on toast as an appetizer, has a strong
Mediterranean flavor. It can also be used as a
basting paste for meats, or as a stuffing for turkey.
Part of the flavor comes from using good "strong"
black olives, and the uniqueness comes from the
capers (tapeno is Provencal for caper).

BLACK OLIVE
TAPENADE
Black olive ones are
blended with garlic, capers,
walnuts and anchovy
fillets and then emulsified
with olive oil.
GREEN OLIVE
TAPENADE
Green Olive Tapenade
have a blend of green
olives, anchovies,
almonds and capers,
emulsified with
olive oil

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
BAGNA CAUDA
A tasty dip for raw vegetables Bagna Cauda literally
means "hot bath". It comes from the Piedmont region
and the dip is best kept warm over a small food
warmer or spirit flame in a flameproof bowl or dish.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
BAGNA CAUDA
Chopped anchovies and garlic are cooked into a
thin paste, with olive and anchovy oils till smooth.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
BAGNA CAUDA

Traditionally, vegetables such as artichoke bottoms and/or hearts,

radishes, cauliflower, fennel, spring onions, cucumbers, yellow, red,
and green bell peppers, mushrooms, celery, cabbage,
carrots and cooked asparagus are cut into strips.
You can also steam/cook potatoes, turnips, and whatever
vegetables you want, let them cool and use to dip.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
GAZPACHO
The basic peasant staples of bread, garlic, olive oil, and
vinegar evolved in several ways that remain with us today.
In Italy, we find both bread salad and bread soup, historical cousins
to the Andalusian soup featuring the same ingredients, the many
variations of which came to be called Gazpacho.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
GAZPACHO
Today, Gazpacho remains true to its spiritual, if not
culinary, roots in that it is one of the finest uses for
too many ripe vegetables that might otherwise go
to waste. And the original ingredients, especially
vinegar, olive oil and garlic, remain essential to a
successful Gazpacho.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
GAZPACHO

Although the exact origin of the word is unknown,

most sources suggest that it refers to fragments,
crumbs, remnants of food - primarily, stale bread
and breadcrumbs - that were combined with
vinegar, water, oil, garlic, and other seasonings
and served at room temperature.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
AVGOLEMENO
Hallmark is its freshness and lightness.
Greek soup of eggs and lemon
whisked
into hot stock
Also has rice, barley or pasta in it.

FLAVORS OF THE MEDITERRANEAN

COLD YOGURT SOUP (Cacik)

A refreshing summer
soup
popular
in
Greece and Turkey.
Made
of
yoghurt,
cucumber, a hint of
garlic and mint .

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
PARMA HAM WITH MELON
Delicious drizzled with olive oil and pepper.
Can be served in a number of ways.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
DOLMAS
One of the healthiest Greek recipes, Dolmas
are fresh and delicious. While they can be
made with lamb and even beef, Dolmades
may be vegetarian, using pine nuts, fresh
herbs, and raisins, along with the rice. In
Greece, this recipe originated millennia ago,
using the edible grape vine leaves.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
DOLMAS
Dolmades are eaten everywhere in Greece,
but even abroad you can find the tinned version
of Dolmas . Apart from
Greece, the Syrians, Armenians, Turks and
Israelis also feature Dolmas in their local cuisine.

FLAVORS OF THE
MEDITERRANEAN

SNACKS AND STATERS

CEVICHE
Popular on the Western coast
Very fresh raw sea food is cooked by the
action of lime juice.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
GREEK SALAD
A classic combination of
Diced cucumbers, peppers, onions, tomato and
Feta cheese.
Vinaigrette dressing.
Sprinkled with oregano and
enjoyed with Pita bread

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
BAKED GOATS CHEESE SALAD
Hot Goats cheese on warm
croutes

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
FRITTATA
Italian version of the flat omelets.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
Pissaladiere, which got its name from pissala,
a fish paste made from anchovies,
is typically served as a French hors d'oeuvre .

FLAVORS OF THE
MEDITERRANEAN
The Pissaladiere's base is customarily a
bread dough that's similar to a chewy pizza
crust with a crisp bottom. The robust filling,
the defining feature of this rustic pie, is quite
versatile and tastes delicious.
It is made with anchovy and olive tapenade.

FLAVORS OF THE
MEDITERRANEAN

SNACKS AND STATERS

SPANAKOPITAS
A spinach and feta cheese pie
The cheese does not have to be feta; curd
cheese is a good substitute but feta gives it
an authentic, salty, slightly acidic taste.

Best eaten at room temperature with a Greek salad.

FLAVORS OF THE
MEDITERRANEAN
SNACKS AND STATERS
BOREKS
Borek pastries originate in the Middle East and
are prepared
using filo pastry or special pastry (Borek Hamuru).
The filling of choice is made and the pastries
are shaped.
Either baked or deep fried as indicated .

FLAVORS OF THE MEDITERRANEAN

BOREKS

FLAVORS OF THE MEDITERRANEAN

SPINACH PIES (Fatayeer Sbanikh)

Yeasted outer covering with a

spinach, pine nut and mint filling
Enclosed in a yeasted dough

FLAVORS OF THE MEDITERRANEAN

MEAT PIES (Fatayeer)

FLAVORS OF THE MEDITERRANEAN

CHEESE OR MEAT PASTRIES (Sanbusak)
Savory filled pastries are a staple in the Middle East.
These are enclosed in a rich short crust rather than a
yeast dough

FLAVORS OF THE MEDITERRANEAN

LEEK PIE (Prassopita)

This rich leek-and-cheese ,

pie that uses ricotta ,
tomatoes and dill can
have some versions that
omit the tomatoes and use
feta and season the leeks
with nutmeg and allspice

FLAVORS OF THE
MEDITERRANEAN
TRADITIONAL PROVENCALE DAUB
A classic French dish made
with beef, red wine
mushrooms and tomatoes
braised for a number of hours
in a traditional dish called a
Daubiere

FLAVORS OF THE
MEDITERRANEAN
VITELLO TONATO

An Italian classic of cold, thinly

sliced, roasted veal (vitello) with
a sauce of pureed tuna (tonno),
black olives capers, lemon and
olive oil.

FLAVORS OF THE
MEDITERRANEAN
OSSO BUCO

An Italian dish of
braised veal shanks
with white wine, onion,
garlic, herbs and
tomatoes

FLAVORS OF THE
MEDITERRANEAN
MOROCCON CHICKEN COUSCOUS
A fragrant, spicy, meat and vegetable stew
served on a bed of tender, fluffy couscous

FLAVORS OF THE
MEDITERRANEAN
LAMB SKEWERS

Marinated lamb cubes grilled on rosemary or

ordinary skewers

SEARED TUNA
STEAKS

FLAVORS OF THE
MEDITERRANEAN
SHRIMP
SKEWERS

FLAVORS OF THE
MEDITERRANEAN
BAKED SWORDFISH STEAKS

FLAVORS OF THE
MEDITERRANEAN
WRAPPED RED MULLET

FLAVORS OF THE
MEDITERRANEAN
The Spanish, French and Italians all serve
variations of these simple mussel recipes,
which is universally popular.
Mussels are cooked with garlic, tomatoes,
dry white wine, parsley and oregano. They
are served with plenty of French bread to
mop up the delicious juices.

RED MULLET IN PARCHMENT

Flavored with a mint and anchovy Persillade

FLAVORS OF THE
MEDITERRANEAN
SEARED SCALLOPS WITH MANGO SALSA

FLAVORS OF THE
MEDITERRANEAN

SPICY MARINADE FOR

FISH (Chermoula)

Chermoula is the classic

Moroccan marinade for
fish.

FLAVORS OF THE
MEDITERRANEAN
SAMAK BIN TAHINI

This is an Arab classic,

served in Syria as well as
Lebanon. The fish is baked,
cooled to room temperature,
coated with a tahini sauce
and then decorated with
parsley and pine nuts

FLAVORS OF THE
MEDITERRANEAN
SEAFOOD
STEW

The traditional French stew, this meal

in a pot should contain the best of the
days offering in a very good
flavorsome stock. The stew full of
tomatoes is flavored with saffron,
thyme, garlic and onions

FLAVORS OF THE MEDITERRANEAN

SQUID SALAD

Grilled squid,
parsley and caper salad

FLAVORS OF THE MEDITERRANEAN

SALAD NICOISE

Lozenges of French beans,

dices of boiled potatoes,
wedges of tomato and hard
boiled eggs, chunks of tuna
and olives are tossed in a
White wine vinegar and Dijon
mustard flavored Vinaigrette.

FLAVORS OF THE MEDITERRANEAN

LINGUINE WITH PESTO

FLAVORS OF THE MEDITERRANEAN

CHARGRILLED VEGETABLE PLATTER

FLAVORS OF THE MEDITERRANEAN

RATATOUILLE
A Provencale vegetable stew of tomatoes,
aubergines, peppers zucchini, onions and
garlic simmered in olive oil flavored with
herbs.Originally from Nice ,it gets it s name
from Touiller , meaning to mix.

FLAVORS OF THE MEDITERRANEAN

CAPONATA
A Sicilian Specialty made from
Aubergines.
Peppers, celery and tomatoes, cooked
in olive
Oil , flavored with capers, olives and
anchovy filets .
Served cold

FLAVORS OF THE
MEDITERRANEAN
STEWED PEPPERS (Peperonata)
This dish is typical of
southern Italy. Red and
yellow peppers are most
commonly used.
Some versions add
tomato, while some finish
with sugar or vinegar .
Almonds and raisins may
also be added

FLAVORS OF THE MEDITERRANEAN

IMAM BAYALDI
Egg plant halves, scooped and
filled with a mixture of aubergine,
tomatoes and raisins, flavored with
parsley, lemon rind and juice,
cinnamon, ground cumin, and
cayenne.

Prasosalata is Greek style leeks with a simple tomato

sauce.

GREEK STUFFED VEGETABLES

These oven-baked slices of POTATO are baked at 440F

in a combination of water, Greek olive oil, sea salt,
ground pepper, dried oregano, and garlic until dry and
crispy

FLAVORS OF THE MEDITERRANEAN

GREEK STRAINED YOGHURT

FLAVORS OF THE MEDITERRANEAN

PANZANELLA Cubes of day old Herb
Foccacia along with dices of
onions,
roasted
peppers
cucumber and capers are
tossed red wine and balsamic
vinaigrette. Fresh basil leaves
are sprinkled on top.

FLAVORS OF THE MEDITERRANEAN

O
L
I
V
E
S

FLAVORS OF THE MEDITERRANEAN

OVEN DRIED TOMATOES

FLAVORS OF THE MEDITERRANEAN

AIOLI
Aioli is a garlic-flavored mayonnaise like
sauce served with a selection of blanched
and cooled vegetables.

FLAVORS OF THE
MEDITERRANEAN

SAFFRON PILAF

FLAVORS OF THE MEDITERRANEAN

Wild Rice Crepes with Balsamic
Strawberries and Mascarpone Mousse

FLAVORS OF THE MEDITERRANEAN

FIG AND ORANGE COMPOTES

FLAVORS OF THE MEDITERRANEAN

ORANGES IN SPICED CARAMEL

FLAVORS OF THE MEDITERRANEAN

CREAMY FRUIT PARFAIT

FLAVORS OF THE MEDITERRANEAN

RICE PUDDING WITH PISTACHIOS

ORANGE CREMES

FLAVORS OF THE MEDITERRANEAN

ICED TEA WITH LEMON GRANITA

ORANGE AND BLUE BERRY PARFAIT

LEMON GRANITA

FLAVORS OF THE MEDITERRANEAN

BAKED CHEESECAKES

FLAVORS OF THE MEDITERRANEAN

CHOCOLATE TART

FLAVORS OF THE MEDITERRANEAN

BAKLAVA

FLAVORS OF THE MEDITERRANEAN

PANATONE

It's a traditional sweet

bread to make during
the Christmas and
Easter holidays

FLAVORS OF THE
MEDITERRANEAN

SNACKS AND STATERS

TAPAS

Tapas are essentially snacks. Originally from Spain,

Tapa means "cover" in Spanish. The name comes from
the card that used to be put on
Top of a drink to protect
it from flies; at some
point it became a habit to top this
"cover" with a snack.

FLAVORS OF THE
MEDITERRANEAN
TAPAS
They are also called
pinchos, because many of
them have a pincho, or
toothpick through them. This
is used to keep whatever
the snack is made of from
falling off the bread it's
attached to. Another name
for them is banderillas.

FLAVORS OF THE
MEDITERRANEAN
TAPAS

In many regions of Spain they are often

included in the price of drinks served in
bars. This usually amounts to a few olives, a
piece of cheese, etc. Bigger portions that
are ordered to make up a meal are also
called tapas.

FLAVORS OF THE
MEDITERRANEAN
TAPAS
It is customary to share them. In lieu of dinner
many Spaniards go out for Tapas, the equivalent
of "bar hopping" but instead eating Tapas at each
bar

FLAVORS OF THE
MEDITERRANEAN
TAPAS

In Andalucia (Southern
Spain) usually when you go
to a bar you get a tapa for
free when you ask for a drink.
This happens mostly in the
province of Granada but it is
not very common in the rest
of Andalusia. You have to pay
for both the drink and the
tapa.

FLAVORS OF THE
MEDITERRANEAN

TAPAS
Examples are
Empanadas
Patatas Bravas
Gambas al Ajillo
Croquetats de Jambon
Fried Anchovies

 The Mahi-mahi, Coryphaena hippurus, also

known as dolphin, common dolphin-fish,
dorado maverikos, or lampuki (in Maltese) are
surface-dwelling ray-finned fish found in off-shore
tropical and subtropical waters worldwide. They
are one of only two members of the
Coryphaenidae family, the other being the
Pompano dolphinfish. The name "mahi-mahi"
("strong-strong" in Hawaiian), particularly used on
restaurant menus, has been adopted in recent
years to avoid confusing these fish with dolphins,
which are mammals.

Mahi-mahi have become popular restaurant fare in

many areas due to its sweet flesh flavor,
sometimes eaten as a substitute for swordfish. It
has scales, therefore they are kosher for Jews, as
well as halal for Muslims.
Female Mahi-mahi caught off the coast of Jamaica
[edit] Location
Mahi-mahi can be found in the Caribbean Sea, on
the west coast of North and South America, and
Southeast Asia as well as many other places
worldwide. The United States and the Caribbean
countries are the primary consumers of Mahi-Mahi
products. Other developed countries in Europe are
increasing their consumption every year. Japan is a
strong consumer as well.

MIDDLE EASTERN CUISINE

Middle Eastern Countries

The amount of land that encompasses the
term "Middle East" is broad and there are
many regions.

The Middle East consists of: Algeria, Bahrain, Egypt,

Iraq, Iran, Israel, Jordan, Kuwait, Lebanon, Libya,
Morocco, Oman, Palestine, Qatar, Saudi Arabia, Syria,
Tunisia, Turkey, United Arab Emirates, and Yemen.

FLAVORS OF LEBANON
The Mezze tradition extends from Turkey into the
Balkans, including Greece, and spreads to Middle east
countries.

Almost anything that is small and tasty qualifies as a

Mezze dish. A basic Mezze table can be as simple as
a basket of warm pita, a plate of fresh herbs, another
plate of feta cheese or yogurt cheese, a dish of olives,
some dips and salads and a pitcher of iced water.

FLAVORS OF THE
MEDITERRANEAN
You can also find hummus, fattoush,
tabouli, and kibbeh, Mezzes can include
miniature versions of main dishes.

FLAVORS OF THE
MEDITERRANEAN
A typical middle eastern meal starts with Mezze.
This can be an elaborate spread of forty or fifty
hors d'oeuvres, little bits of tasty treats to please
the palate
The origin of the word mezze is unclear. It may be
derived from the Persian "maza" meaning "taste,
relish," or from the Arabic "mazmiz" which means
to nibble at food. Either way it represents the
pleasure of savoring little pieces of food.

FLAVORS OF THE
MEDITERRANEAN

Hummus

Mouttabal
Felafel

Labneh
Kibbeh

Kibbe Navve

Foul

Batata bil
Kizbara

Warak Enab

Louvba bi
Zavt

Fattet
Bathianian
Arayes
Kafta

To give a mezze table the status of a mezze

feast, simply increase the number and variety of
dishes, including perhaps a few heartier choices
like small kebabs or one or two bean dishes that
can be served cold.

 Fast Facts About Middle Eastern Food

Pita bread is considered to be the oldest type of bread
in the world.
McDonald's has their own version of falafel on their
menu in Egypt; it is called the McFalafel.
The eggplant is the most consumed vegetable in the
Middle East.
The fava bean was once condemned because it was
thought to contain the souls of dead people.
Saffron is the most expensive herb in the world.

HUMMUS BI TAHINI
Process the chickpeas with the lemon juice, tahina,
garlic, salt and enough of the cooking liquid to obtain a
soft creamy consistency. Serve on a flat plate,
garnished with a dribble of olive oil, a dusting of paprika
and a little parsley.

LABNE : Yogurt cream, blended with garlic and mint,

topped with extra virgin olive oil.

LABNEH MAKBUS (Yoghurt Cheese Balls )

BABA GHANNOUJ (Eggplant And Sesame Puree)

Cook the eggplant and When it is well cooked through
and the skin is blackened, douse with cold water, peel
and chop into small pieces. Mash two or three cloves of
garlic to a paste. Add eggplant, mash to a smooth
consistency and blend the tahina and lemon juice to
make the Arab version of this dish; omit the tahina for
the Turkish version.

TABOULEH (Burghul And Parsley Salad)

Soak burghul in water, then wash and drain. chop the
parsley, mint and onions very fine. Dice the tomato.
Combine all ingredients including burghul. Add salt to
taste, lemon juice, olive oil and mix well. Serve in a bowl
lined with lettuce leaves.

FATAYER SBANIKH (Triangle Spinach Pies)

Spinach flavored with

pinenuts , lemon juice and
nutmeg
filled in a yeast dough
triangle

FALAFEL (Dried Bean Croquettes)

A blend of ground chickpeas and
fava beans, onion, garlic, parsley,
ground cumin & coriander, black
pepper and a pinch of soda bi
carb. Deep fried and served with
tahini,

KIBBEH is a dish made with lamb or beef, burghul

(cracked wheat) and pine nuts. Very popular in Israel,
Lebanon, Palestine and Syria. It can be eaten fried,
baked or raw (raw meat is not recommended for health
reasons).

The basic essentials of kibbeh making are to

have the right meat and to keep the mixture
cool
Fine quality burghul should be used
Soaked burghul is combined with lamb that
has been minced very fine & sieved, along with
onions, salt, pepper, allspice & iced water .
This mixture is repeatedly ground to a very
smooth paste

KIBBEH BIL SANIEH (Baked Stuffed Kibbi In A Tray )

Chopped onions are sauted in clarified butter (samneh)

and mixed with lamb mince & pinenuts.
This is layered in a tray with raw kibbeh mixture &
baked.

KIBBEH MISHWEY OR KIBBEYET (Stuffed Kibbi Balls)

Maybe shaped like
torpedos and deep
fried or
Like a spinning top and
also be fried or baked
Here olive oil is used in
place of clarified butter

KIBBEH NAYYE (Raw Kibbi)

Here a lesser
amount of burghul
is used. It is chilled
till it becomes a
pleasant red in
colour. It is drizzled
with olive oil &
garnished with
spring onions.
Eaten with khoubiz
or lettuce, with a
squeeze of lime

WARAK ENAB

Arayes Kafta: Grilled kafta in warm Lebanese bread

with a special seasoning.
Mince with onion, garlic,
mint, cumin, coriander,
parsley & pepper

Batata bil Kizbara: Potato with coriander.

Loubya bi Zayt: Green beans in oil.

Kafta: Grilled kabab fingers.

SHISH TAOUK
Boneless chicken marinated with salt, pepper
,olive oil, garlic, lemon juice, sumac

SHWARMA
Most shawarma is
made with lamb or
chicken and wrapped
in small pita breads
which were sliced open
and included tomatoes,
garlic sauce, onions.
Served with pickles.

The receptacle that the

meat falls into is also
usually home to some of
the shawarmas toppings,
such as sliced tomatoes,
onions or cucumbers.
This allows the
vegetables to soak up the
meat juices from above,
giving them a very
distinct taste.

High quality stainless steel body and panels.

Three individually controlled
gas
burners, powerful smooth
motion drive.

QAHWI (Coffee)

rakwi (long-handled coffee

pot)
tahrini (brass coffee
grinder).
murrah for sugarless
coffee,
mazboutah for medium
sweet and
hilweh for very sweet.
Coffee is always served in
tiny, bowl-shaped, handleless cups, sometimes
placed in decorative brass
holders.

Stir sugar in water over heat until dissolved and

boiling. Add 1 heaped teaspoon pulverized coffee
(usually a dark roasted coffee) for each cup water,
Stir well and cook until foam rises to the top of the
pot. The pot is removed from the heat and the base
rapped on a flat surface to reduce foaming. Heat
twice more, with raps in between. Pour immediately
into the cups.
To flavour the coffee, cardamom pods are used.
Traditionally a little silver urn of rose water or orange
blossom water would accompany the coffee so that
a few drops may be added to individual taste.

SAMBUSIK
Made from a pastry of flour, butter,
sugar, milk , melted butter & olive
oil that have been stuffed with
dates, flavored with rose water .
Baked till lightly colored

MUHALLABIA (Almond Cream Pudding)

A pudding of ground rice , cooked with
milk and sugar> Ground almonds and
rose water are added into it.
Garnished with nuts and pomegranate
seeds

 MAFROODA (White Flat Bread)A white flat bread

without a pocket. Follow Khoubiz. Do not rest
bread after shaping, and prick with a fork or
pinwheel. Bake on hot griddle or baking sheet for
4 minutes, pressing bread with a cloth if it looks as
though a pocket is forming. Turn to brown other
side after 2 minutes or brown under hot grill after
baking.