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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.

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…

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,…

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.

Fabada Asturiana with Sidra, a typical dish of Asturias

Asturian Cuisine

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

Catalan cuisine

Catalan Cuisine

Catalan cuisine is a Mediterranean cuisine from Catalonia. It may also refer to the shared cuisine of Roussillon and Andorra, which has a similar cuisine…

Chorba od Janjetina - Lamb Vegetable Soup

Croatian Cuisine

Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its…

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…

Italian Cuisine

Italian cuisine is characterised by its extreme simplicity, with many dishes having only four to eight ingredients. Italian cooks rely chiefly on the quality of…

Malasadas

Malasadas

A malasada is a Portuguese doughnut, made of egg-sized balls of yeast dough that are deep-fried in oil and coated with granulated sugar. They were…

Mediterranean Cuisine

Mediterranean Cuisine

Mediterranean cuisine comes from the countries that surround the Mediterranean Sea such as Italy, France, Spain, Greece, Turkey, and various other countries on the Mediterranean.…

Portuguese Cuisine

Portuguese Cuisine

Portuguese cuisine is characterised by rich, filling and full-flavoured dishes and is closely related to Mediterranean cuisine. The influence of Portugals former colonial possessions is…

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…

Sogan-dolma – Stuffed Onions

Sogan-dolma, which means stuffed onions in Turkish (soğan dolması), is a traditional Bosnian dish, considered the specialty of Mostar. Ingredients include onions, minced beef, rice,…