Mediterranean Cuisine

1. Mediterranean Cuisine Spain, Italy, Greece and the Middle East

2. Spanish Cuisine • Climate varies by region. North has more rain and cooler temperatures. Much of the country has mild winters and hot dry summer. • In 16th century Spanish Christian explorers brought food like tomatoes, sweet peppers, corn, squash, coffee and chocolate to Europe from South America. • Celebrations and festivals are important to traditional Spanish culture. • Cuisine is relatively simple and relies on fresh ingredients. • Food is traditionally slow simmered to blend flavors. • Often mix a variety of meats and vegetables into one dish.

3. Ingredients in Spain • Wheat, barley, oats rye, potatoes and rice. • Olives, beans, onion, garlic, mushrooms, asparagus, tomatoes, spinach, cabbage and potatoes. • Grapes, oranges, clementines, figs, dates, melons, pomegranates and apples. • Wine, saffron (a smoky flavored yellow spice), cinnamon, anise, orange peel, almonds, paprika, cumin, capers, caperberries & olive oil add flavor. • Herring, scallops, prawns (large shrimp), anchovies, mussels & whitefish are among the variety of seafood. • Beef, lamb, ham and poultry.

4. Spanish Recipes • Tapas: Appetizers that vary from simple to elaborate. Plate of olives to savory pastries. • Gazpacho: cold tomato soup. One of many soups popular in Spanish cuisine. • Chorizo: spicy smoky flavored sausage. • Paella: Spanish rice dish which contains a variety of vegetables, meats and plenty of saffron. • Desserts: Flan (caramel custard), rice pudding & sponge cake.

5. Italian Cuisine • Expansive coastline makes seafood important to cuisine and economic export. • Mountainous rugged terrain limits farming. • Roman Catholic church influences diet. • Cuisine is varied but simple and relies on fresh ingredients. • Regional differences. North uses more dairy, pork and rice. Central cuisine uses more beans and ricotta. Southern dishes rely on tomato sauces, mozzarella cheese and is generally spicier.

6. Common Ingredients in Italy • Pasta, rice, polenta and gnocchi. • Tomato, mushrooms, zucchini, eggplant, artichoke, beans, peppers, and spinach. • Grapes, lemons, figs, pears, cherries, plums. • Parsley, garlic, olive oil, anise, saffron, sage, basil, thyme, sage, rosemary, capers, pinenuts and mint. • Clams, mussels, shrimp, sardines, anchovies, squid, tuna. Pork, lamb, veal. • Cheese often named after region. Parmesan, Romano, provolone, gorgonzola, ricotta and mozzarella. • Strong black coffee and wine consumed daily. Milk is only put in coffee before noon.

7. Italian Recipes • Gelati is the Italian version of ice cream. • Risotto is a northern dish of simmered rice prepared with a variety of meats and vegetables often in a creamy sauce. • Antipasto means appetizer. It is a colorful cold plate of olives, meats, cheeses and vegetables. • Popular American foods with Italian roots include spaghetti, lasagna, cannoli, tiramisu, ministrone soup, wedding soup, pizza, calzone and water ice.

8. Foods of Greece • Cuisine has a long history. Greeks thought to be some of the earliest people to cook food rather than eat it raw. • Extensive coastline and rocky terrain. • Greek Orthodox Church influences diet. • Easter celebration includes feasts and fasts. • Has both European and Middle Eastern influences on cuisine.

9. Ingredients in Greece • Pasta, pita bread, bulgur, rice and phyllo dough. • Olives (kalamata), capers, honey, lemon juice, basil, cinnamon, dill and oregano flavor foods. • Eggplant, zucchini, grape leaves, tomatoes, cucumbers, sweet peppers, red onions, spinach, artichoke, fennel and horta (wild greens). • Citrus fruits, grapes, raisins • Goat, chicken and lamb. Various fish & shellfish. • Milk is consumed fresh or made into cheese (like feta) or yogurt to keep for longer period of time. • Lentils, lima and chickpeas are popular beans. • Nuts like pistachios, almonds, walnuts & pinenuts.

10. Greek Recipes • Dolmades: grape leaves stuffed with seasoned rice and pinenuts. • Hummas: spread made with chickpeas, lemon juice, garlic and tahini (sesame seed). • Baklava: honey sweetened dessert made by layering phyllo dough and walnuts. • Moussaka: eggplant and lamb casserole. • Green Salad: tomatoes, cucumbers, olives, red onions and feta cheese.

11. Middle Eastern Cuisine • Includes Turkey, Lebanon, Israel, Palestine, Iraq, Iran, Saudi Arabia, Syria, and Egypt. • Generally dry and arid climate. Hot dry summers and warm wet winters. • Some areas along coast line or rivers (Nile, Tigris and Euphrates) will have more fish in diet. • Strict dietary laws of Islam and Judaism limits cuisine.

12. Impact of Religion on Cuisine • Islamic laws forbid eating certain foods. Forbidden foods include pork, alcohol, sick animals or those slaughtered inhumanely. • Muslims fast from sunrise to sunset during the month of Ramadan and on other occasions. • In Jewish areas food is kept Kosher by separating meat and dairy products. Foods are processed using strict guidelines. Pork products and shellfish are forbidden. • Passover (symbolic seder), Rosh Hashanah (honey cookies, sweet potato pudding), Yom Kippur (fasting) & Chanukah (potato pancakes and doughnuts) are important holidays.

13. Middle Eastern Foods • Hummus, olives, caviar, dates, figs, pomegranates, & pita bread. • Tabule: salad of bulgur, parsley and spices. • Rice Pilav: Rice dish with tomato & seasoning. • Kebabs: Skewered seasoned meat (lamb). • Coffee is served thick, strong, sweet & spiced. • Honey is used in various desserts. • Yogurt used in salads and soups. • Couscous: tiny pasta cooked with various vegetables, spices and meats.