The food and cooking techniques that are characteristic of regions around the Mediterranean Sea are collectively referred to as “Mediterranean cuisine.” The concept of a cuisine inspired by the Mediterranean region first appeared in Elizabeth David’s cookbook, titled A Book of Mediterranean Food (1950), and was afterwards developed further by other authors writing in the English language.
The olive, the wheat, and the grape are considered by many authors to be the three essential components of the Mediterranean diet, which results in the production of olive oil, bread and pasta, and wine. However, other authors dispute the notion that the vastly different foods that are found in the Mediterranean basin constitute a cuisine at all. David’s suggestion that the distribution of olive trees should serve as a standard description of the geographical region covered has gained widespread acceptance.
The area is home to a large number of different cultures, each of which has its own distinctive cuisine. Some of these cuisines include (in anticlockwise direction around the region) Maghrebi, Egyptian, Levantine, Ottoman (Turkish), Greek, Italian, French (Provencal), and Spanish food, although some authors include other types of cuisine as well.
A significant amount of Mediterranean influence may be seen in Portuguese cooking in particular.
These cuisines share dishes beyond the core trio of oil, bread, and wine because of the historical connections of the region as well as the impact of the Mediterranean Sea on the region’s climate and economy. These dishes include roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos), vegetable stews (Provencal ratatouille, Spanish pisto, Italian ciambotta), and the salted cured fish roe, bottarga, which can Anise-flavored liqueurs and spirits are popular in many of the nations that surround the Mediterranean.
The cuisine of the region is not to be confused with the Mediterranean diet, which became popular due to the purported health benefits of a diet high in olive oil, wheat and other grains, fruits, vegetables, and a certain amount of seafood, but low in meat and dairy products. The cuisine of the region is rich in olive oil, wheat and other grains, fruits and vegetables, and a certain amount of seafood. The preparation of these and other foods, such as meat, is part of what is known as Mediterranean cuisine. This style of cooking takes into account the nutritional value of the products being used.
We have prepared for you a list of popular Mediterranean cuisine:
Authentic Greek Salad
My first trip to Greece was in 2014, and it was an amazing experience. Because I am of half Greek descent, I had to wait my whole life to finally try authentic Greek cuisine. In addition to that, one of my goals was to gather genuine recipes for the Mediterranean Diet. Therefore, as soon as I arrived in Athens, I began planning a tour of the country for educational purposes.
When I finally arrived at my hotel, the study group was already there, waiting for me to join them for dinner. After putting my belongings away in my room, we set out on foot through the crowded city streets in search of an authentic Greek tavern. Bread and extra virgin olive oil were brought to us as an appetizer by the waiter. The oil was incredible in quality. After that, he delivered the salad with Greek dressing.
This is a moment in time that will stay with me forever. After biting into a slice of a ripe, red tomato, I wondered to myself, “What have I been eating my whole life?!” When I finally got my teeth into this tomato, I realized it was the juiciest, juiciest, most flavorful, deepest red tomato I had ever tasted.
Armenian Losh Kebab
The losh kebab is a huge burger that is created with lamb making up fifty percent and beef making up the other fifty percent. It is combined with a variety of wonderful herbs, spices, and white onion that has been chopped. It is a veritable explosion of taste. The ground beef and ground lamb patties each have a substantial amount of chopped fresh parsley and onion added to them.
In addition to that, there is a hint of tomato taste, which I believe comes from the tomato paste. When it comes to spices, the predominant flavor that I pick up is cumin, which is especially good in dishes that use grilled meat. The losh kebab will be prepared to the level of doneness that you choose. Personally, I like mine to be a bit pink in the centre since it helps to keep the juices within the meat. If you like your meat to be cooked to a high degree of doneness, you may certainly achieve that.
Black Eyed Peas with Fresh Dill, Olive Oil and Orange Slices
One of my absolute favorite dishes to make following the Mediterranean Diet is black-eyed peas prepared with fresh dill, orange slices, and olive oil. The combination of fresh dill, fresh parsley, green onions, orange slices, and one cup of extra virgin olive oil cannot fail to produce a delicious dish.
It is imperative that you fight the temptation to reduce the amount of olive oil that you use while you are preparing this mouthwatering dish. During the process of simmering the ingredients, the oil is absorbed by the beans and herbs, and the liquid that is left over eventually thickens into a flavorful gravy. This is a classic plant-based dish from the Cretan island of Crete, and it pairs wonderfully with any kind of plant-based salad.
Egyptian Lentils with Rice and Pasta
Koshari, which may also be written Kushari, is the dish that is considered to be Egypt’s national food. It is one of the greatest recipes for clearing out your cupboards and drawers that adheres to the Mediterranean diet. You can get Koshari all around Egypt, both in street food carts and restaurants (and now you can cook it at home!).
To prepare this recipe, each component must be prepared independently and then brought together at the very end. Koshari is a wonderful dish that is not only inexpensive to prepare but also incredibly satisfying and equally scrumptious. This dish benefits greatly from the addition of a customary topping made with fried onions that may be made crispy if desired.
Eggplant, Lentils, and Peppers cooked in Olive Oil
In Turkey, aubergine is considered to be the most regal of all vegetables. Because it contains edible seeds, it may be properly categorized as a fruit, much like a tomato. This dish for Turkish eggplant is one of my absolute favorites, and it is just mouthwatering. Originally from Antakya, the dish known as Mercimekli Mualla consists of eggplant, lentils, and peppers that are cooked together in olive oil. This dish has been prepared in the homes of southern Turkey for centuries.
Green lentils and aubergine or eggplant are given a delicious flavor by the addition of dried mint and olive oil. This meal is prepared using the Turkish Zeytinyagli technique, which entails cooking the vegetables in olive oil. After it has been cooked, it is crucial to let the dish sit and cool in the pan so that the flavors may meld together. This recipe was given to me by both my grandmother and my mother, and I am giving it to you in the hope that you would appreciate it as much as my family does.