Here you'll find easy and healthy recipes that celebrate the bold flavors of the Mediterranean from Southern Europe to North Africa and the Middle East. The Mediterranean dish is No. The recipes on this site are a contemporary version of beautiful dishes from around the Mediterranean and, while not always traditional, are a celebration of the flavors and hearts of the people of that sunny region. Growing up in the Mediterranean city of Port Said, my early years were filled with sweet memories of visiting the local souk (market) with my father, gathering things from freshly caught fish to beautiful plump tomatoes, bunches of fresh parsley and cinnamon sticks from vendors I greeted by name. We would return home, to my mother's Mediterranean cuisine, with our loot.
In that kitchen I learned to cook. Food itself was never the important thing; it all revolved around the people around the table. All the recipes in The Mediterranean Dish have been prepared in my humble kitchen with my own personal touch. I offer a modern version that has worked for me as a busy mother, feeding the people I love. And yes, I personally take all the photos, unless otherwise indicated.
While most of the recipes presented here are recipes suitable for the Mediterranean diet, some may not meet your particular health needs. Consult your healthcare professional to select the one that best fits to your needs. We care a lot about selecting quality suppliers. I also work with a local supplier who sources our quality organic and totally natural spices from all over the Mediterranean and the world.
Whether you're looking for Greek, Italian, or Middle Eastern recipes, I have what you need. Please also visit the nutrition information disclosure and policy and disclosure pages for a full list of our privacy policies. Many writers define the three central elements of cooking as olives, wheat and grapes, which produce olive oil, bread and pasta, and wine; other writers deny that the diverse foods of the Mediterranean basin constitute a cuisine at all. A common definition of the geographical area covered, proposed by David, follows the distribution of the olive tree.
The Mediterranean diet involves an emphasis on vegetables and fruits, legumes and whole grains, lean proteins, such as fish and poultry, and healthy fats, such as quality extra virgin olive oil. The focus is on fresh products, pronounced flavors and simple preparation. Essentially, Mediterranean cuisine is comprised of plant foods and minimally processed staples where herbs and spices are essential ingredients. I carried this love for hospitality and Mediterranean cuisine with me when I moved to the United States at 17. Mediterranean cuisine is defined by the presence of fundamental elements that, it is said, play a more important role than others, and reflect a community of beliefs and practices that transcend religions, languages and even societies. That is, the food of people who live along the Mediterranean Sea, from Spain to Morocco, through Italy, Greece, Tunisia and other countries.
The rules for the preparation and consumption of food are common in the lands bordering the Mediterranean. Mediterranean Italian cuisine includes much of Italy outside the north and the mountainous regions of the interior. The region's historical connections, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes that go beyond the main trio of oil, bread and wine, such as roasted lamb or lamb, meat stews with vegetables and tomatoes (for example, Spanish rags), vegetable stews (ratatouille Provenzal, Spanish ratatouille, Italian ciambotta) and cured fish roe, botargo, which are found throughout the region. Studies have also shown that people who follow a Mediterranean diet have a 33% lower risk of developing Alzheimer's disease due to nutrients and vitamins.
Carol Helstosky, author of the book Food Culture in the Mediterranean (2002), is one of the authors who use Mediterranean cuisine interchangeably with Mediterranean food.
The idea of Mediterranean cuisine originated in A Book of Mediterranean Food (1950), by the cooking writer Elizabeth David, and was amplified by other writers who worked in English. Here you will find easy, healthy and perfectly tested recipes, with great flavors from all over the Mediterranean.The ingredients in Mediterranean cuisine are to some extent different from those in Northern European cuisine, with olive oil instead of butter and wine instead of beer. In Mediterranean cuisine, some herbal combinations include thyme, coriander and basil, which enhance the flavor of the chicken, while dill balances the flavor of the fish. Mediterranean food is dynamic and diverse, encompassing flavors from many cultures and countries, from Southern Europe to North Africa and the Middle East.
