Author: Nita Mehta
Publisher: SNAB
Year: 2007
Language: English
Pages: 86
ISBN/UPC (if available): 9788178691817
Description
The Mediterranean region is defined as countries bordering the Mediterranean Sea. Given the geography, these countries have influenced each other over time and as a result, the diverse countries of the Mediterranean are united by a cuisine.
In recent years, Mediterranean food, has gained recognition as being one of the healthiest cuisines. Current research indicates that people who chronic diseases and one of the highest life expectancies in the world.
This brings to mind images of hillsides covered with olive groves and wild poppies, the bright blue sea soaked in sunshine, and markets full of fresh produce: bright red tomatoes, black and green olives, basil, thyme and other herbs spreading their fragrance. The people of this region spend balmy evenings sipping drinks and nibbling on delicious mezze, tapas or antipasto.
The countries bordering the Mediterranean Sea have a common climate and geography, and have influenced each other over time. The cuisine of this region shares some common points: a generous use of olive oil, lots of fruits, fresh vegetables, legumes, grains and nuts; a moderate use of dairy and poultry; and very little use of red meat.
Variations in the cuisine come from the diverse ethnic, cultural and religious backgrounds of the people. There e three broad divisions: Southern Europe (Italy, France and Spain), Eastern Mediterranean (Egypt, Greece, Israel, Lebanon, Syria and Turkey) and North Africa (Morocco, Tunisia and Algeria). So while wine and herbs are used in Southern European Cuisine, intricate and boldly spiced flavours are preferred in North Africa food.
Mediterranean cuisine is internationally recognized as one of the best for healthy living. The people of this region have the lowest rates of chronic disease and high life expectancy. So do yourself a double favour – eat for the sake of good health and for complete enjoyment.
Contents
Introduction
About Ingredients
APPETIZERS AND DIPS
VEGETARIAN
Greek Potato Garlic Dip
Charmoula vegetable Kebobs
Tzatziki Cucumber Dip
Tomato Patties
NON-VEGETARIAN
Couscous Fritters
Spanish Banderillos
Wine Sausages
Marinated Salami with Olives
Cheese Fritters
Mutton Keftedes
SALADA
VEGETARIAN
Moroccan Bread & Potato
Delight
Fresh Garden Pickle
NON-VEGETARIAN
Greek Chicken Salad
SOUPS
VEGETARIAN
Onion Soup
Spiced Cold Tomato Soup
Chickpea Soup
NON – VEGETARIAN
Sausage Minestrone Soup
VEGETABLES
Vegetables Pie topped with Walnuts
Couscous Medley
Roasted Tomato Pasta
Tomatoes ala Provencale
Ratatouille
Gnocchi with Tomato Cream Sauce
Tangy Green Beans
Chilled Mushrooms La Grecque
CHICKEN, MEAT & FISH
Oil-free Moroccan Lamb Tagine
Chicken Coq au Vin
Eggs in Spicy Tomato Sauce
Saucy Shrimps
Puttanesca Chicken
Tunisian Fish Tagine
Cold Chicken with Walnut Sauce
Ham and Spinach Quiche
Spaghetti Bolognese
Chicken with Onions
RICE & BREAD DISHES
VEGETARIAN
Lentils with Bulgur Pilaf
Zaatar Flat Bread
Pita
NON-VEGETARIAN
Mutton Mince Rice
DESSERTS
Couscous Mango Mousse
Panna Cotta with Lemon Jelly
Farka
Glossary of Names/Terms
International Conversion guide