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.
Classic Basil Pesto

Classic Basil Pesto

Pesto comes in a variety of recipes, some traditional and some modern, as the very noun pesto is a generic term for anything that is made by pounding. Our recipe is very much like a traditional pesto (pesto alla genovese).

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Batata Harra - Spicy Lebanese Potatoes

Batata Harra – Spicy Lebanese Potatoes

Batata harra is a Lebanese vegetable dish. It consists of potatoes, coriander, chilli, and garlic which are all fried together in olive oil.

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Insalata Caprese

Caprese Salad – Insalata Caprese

This is a quick and easy recipe that can be served as an appetiser, side dish, or main meal.

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Pizza Margherita

Pizza Margherita

Toppings: Pizza sauce, mozzarella cheese, Parmesan cheese, tomatoes, basil.

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Israeli Salad

Israeli Salad

Israeli salad is made of chopped raw tomato, onion and cucumber, and can also include pepper, carrot, spring onion (scallion), leafy greens and parsley. The salad is dressed with either fresh lemon juice or olive oil, or both.

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Cassoeula

Cassoeula – Lombard Pork and Cabbage Stew

Cassoeula is a traditional dish in Lombardia. Also known as cazzoeula, it takes its name from the word cazza, or pan, in which it is prepared. A great Sunday afternoon dinner, or a nice way of warming up on a cold winter day, cassoeula is a hearty stew of cabbage and pork.

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Chilled Tomato Soup

Salmorejo Cordobés – Chilled Tomato Soup

Salmorejo is more filling than gazpacho, with added bread, and extremely tasty thanks to extra virgin olive oil, vinegar, garlic and seasonings.

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Caldillo de Perro - Fish Soup with Bitter Orange

Caldillo de Perro – Fish Soup with Bitter Orange

Usually prepared in the fishing districts, fresh fish is cut into slices and seasoned with salt. Traditionally cooked in a clay pot, where oil, garlic and onions are heated and boiling water is added.

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Bazlama -Turkish Flatbread

Bazlama -Turkish Flatbread

Bazlama is a single-layered, flat, circular and leavened bread with a creamy yellow colour, found in Turkey. It has an average thickness of 2 cm and diameters ranging from 10 to 25 cm.

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Lavash

Lavash

Lavash is a soft, thin unleavened flatbread made in a tandoor and eaten all over the South Caucasus, Western Asia and the areas surrounding the Caspian Sea. Lavash is one of the most widespread types of bread in Armenia, Azerbaijan, Iran and Turkey.

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Salata od Hobotnice – Octopus Salad

This Croatian version of an octopus salad is perfect as a starter or light lunch.

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Spaghetti alla puttanesca

Sugo alla Puttanesca – Puttanesca Pasta Sauce

Recipes may differ according to preferences; for instance the Neapolitan version is prepared without anchovies, unlike the version popular in Lazio, and chilli peppers are sometimes added.

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Markook

Saj Bread

Saj bread (also Markook, Markouk, Arabic:كماج، مرقوق، شراك) is a type of unleavened flatbread common in the countries of the Levant. It is baked on a domed or convex metal griddle, known as a saj.

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Hornazo - Chorizo and Egg Pie

Hornazo – Chorizo and Egg Pie

Hornazo is a Spanish meat pie eaten in the provinces of Salamanca and Ávila. It is made with flour and yeast and stuffed with pork loin, spicy chorizo sausage and hard-boiled eggs.

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Castagnaccio - Tuscan Chestnut Cake

Castagnaccio – Tuscan Chestnut Cake

Castagnaccio is a baked cake made with a dough of chestnut flour, water, olive oil, pine nuts, rosemary, and raisins, typically found in the Tuscany region of Italy.

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