Category: Mediterranean Cuisine

Mediterranean cuisine is the food from the cultures adjacent to the Mediterranean Sea.

Mediterranean cuisine comes from the 21 countries that surround the Mediterranean Sea such as Italy, France, Spain, Greece, Turkey, Levant (Cyprus, Jordan, Lebanon, Palestine, and Syria), and various other countries on the Mediterranean. The food consists primarily of fresh fruits and vegetables with an emphasis on poultry and seafood, rice, grains, beans and pastas. Grilling or broiling is the prevalent method of cooking, with olive oil the most prevalent fat or oil used in the preparation of salads, marinades, vegetables, poultry and seafood. Eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens are served fresh, baked, roasted, sautéed, grilled and puréed. Yogurt and cheese are also major components of Mediterranean cooking. Close proximity to the Mediterranean Sea provides access to fresh seafood. Fresh herbs are used in abundance. Classic Mediterranean dishes include Spanish paella and Italian risotto with seafood.

Mediterranean cuisine is characterised by flexibility, a wide range of ingredients and regional variations.

Adana Kebabı

Adana kebabı (colloquially known as Kıyma kebabı) is a long, hand-minced meat kebab mounted on a wide iron skewer and grilled on an open mangal filled with burning charcoal.

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Classic Aioli

Aioli – Garlic Mayonnaise – Provençal Sauce

Aioli is a Provençal traditional sauce made of garlic, olive oil, lemon juice, and usually egg yolks. There are many variations, such as the addition of mustard. It is usually served at room temperature.

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Ajdov Kruh Buckwheat Bread

Ajdov Kruh – Buckwheat Bread

Ajdov Kruh is a type of bread that is consumed mainly in central Slovenia. The ingredients are Buckwheat flour, water, potato, yeast, salt.

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Ajvar – Roasted Eggplant Pepper Spread

Ajvar is a Serbian roasted eggplant-capsicum mixture, sometimes referred to as vegetarian caviar. It can be mashed or left chunky, depending on personal taste, and served as a relish, vegetable or spread on country-style white bread like pogacha as an appetiser. Its smoky flavour is a great match for grilled or roasted meats, especially lamb.

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Albanian Cuisine

Albanian cuisine is meat-oriented. Traditional dishes, which usually are reserved for guests and special occasions such as weddings, are easier to find among Albanians living abroad.

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Artichokes with Clams and Squid

Alcachofas con Almejas y Calamares – Artichokes with Clams and Squid

Artichokes are a popular vegetable especially when fresh from the market. In Spain they are often served sautéed with ham or stuffed with white sauce and ham or meat, etc. Sometimes served cold, they combine well with anchovies and piquillo peppers, or with salmon and capers, or tuna fish with a good olive oil.

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Alfredo Pasta Sauce

Alfredo Sauce

A quick and easy pasta sauce recipe with a blend of Parmesan and Romano cheeses.

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Aljotta - Maltese Fish Soup

Aljotta – Maltese Fish Soup

Aljotta is a hearthy, spicy fish soup that can be taken as a light meal, starter or a main course depending on portion size. This soup calls for the whole fish – head and tail included – in order to develop the best flavour possible. Because eating meat during Lent was not permitted, Aljotta was very popular during Lent.

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Almogrote Gomero

Almogrote Gomero – Canarian Cheese and Tomato Paste

Almogrote is a type of paste that is traditional to La Gomera and which is prepared to use up over-ripe cheese. It is spread on toasted bizcocho bread and is a wonderful appetizer to accompany a glass of wine. This is one of the tapas that has crossed the island borders and is now known and served across the entire Archipelago.

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Andalusian Cuisine

Andalusian cuisine is rather varied, corresponding to a region that is itself extensive and varied. Notwithstanding that, the cuisine of Andalusia is characterised by gazpacho, fried fish, the jamones of Jabugo, Valle de los Pedroches and Trevélez, and the wines of Jerez.

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Arancini

Arancini – Sicilian Stuffed Rice Balls

Arancini are usually filled with ragù (meat sauce), tomato sauce, mozzarella, and/or peas. There are a number of local variants that differ in fillings and shape. The name derives from the food’s shape and colour, which is reminiscent of an orange (the Italian word for orange is arancia, and arancina means little orange).

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Armenian Cuisine

Armenian Cuisine

Information about Armenian cuisine including the foods and cooking techniques of the Armenian people, the Armenian diaspora and traditional Armenian foods and dishes.

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Portuguese Octopus Rice - Arroz De Polvo

Arroz De Polvo – Portuguese Octopus Rice

There are many recipes in Portugal which are devoted to the octopus. Arroz de Polvo is one of the most popular and can be found on most menus across Portugal.

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Artichoke-and-Asparagus-in-Green-Sauce

Artichoke and Asparagus in Green Sauce

Artichoke hearts and asparagus in a seasoning sauce of spices, pistachios, and lemon.

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Asturian Cuisine

Asturian cuisine refers to the typical dishes and ingredients found in the cuisine of the Asturias region of Spain.

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