Transcript Mediterranean Cuisine - Canon

Mediterranean
Cuisine
Spain, Italy, Greece
and the Middle East
Spanish Cuisine
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Climate varies by region. North has more rain and cooler
temperatures. Much of the country has mild winters and
hot dry summer.
In 16th century Spanish Christian explorers brought food
like tomatoes, sweet peppers, corn, squash, coffee and
chocolate to Europe from South America.
Celebrations and festivals are important to traditional
Spanish culture.
Cuisine is relatively simple and relies on fresh ingredients.
Food is traditionally slow simmered to blend flavors.
Often mix a variety of meats and
vegetables into one dish.
Ingredients in Spain
► Wheat,
barley, oats rye, potatoes and rice.
► Olives, beans, onion, garlic, mushrooms, asparagus,
tomatoes, spinach, cabbage and potatoes.
► Grapes, oranges, clementines, figs, dates, melons,
pomegranates and apples.
► Wine, saffron (a smoky flavored yellow spice),
cinnamon, anise, orange peel, almonds, paprika,
cumin, capers, caperberries & olive oil add flavor.
► Herring, scallops, prawns (large shrimp), anchovies,
mussels & whitefish are among the variety of
seafood.
► Beef, lamb, ham and poultry.
Spanish Recipes
► Tapas:
Appetizers that vary from simple to
elaborate. Plate of olives to savory pastries.
► Gazpacho: cold tomato soup. One of many soups
popular in Spanish cuisine.
► Chorizo: spicy smoky flavored sausage.
► Paella: Spanish rice dish which contains a variety
of vegetables, meats and plenty of saffron.
► Desserts: Flan (caramel custard), rice pudding &
sponge cake.
Italian Cuisine
► Expansive
coastline makes seafood important to
cuisine and economic export.
► Mountainous rugged terrain limits farming.
► Roman Catholic church influences diet.
► Cuisine is varied but simple and relies on fresh
ingredients.
► Regional differences. North uses more dairy, pork
and rice. Central cuisine uses more beans and
ricotta. Southern dishes rely on tomato sauces,
mozzarella cheese and is generally spicier.
Common Ingredients in Italy
Pasta, rice, polenta and gnocchi.
► Tomato, mushrooms, zucchini, eggplant,
artichoke, beans, peppers, and spinach.
► Grapes, lemons, figs, pears, cherries, plums.
► Parsley, garlic, olive oil, anise, saffron, sage, basil,
thyme, sage, rosemary, capers, pinenuts and
mint.
► Clams, mussels, shrimp, sardines, anchovies,
squid, tuna. Pork, lamb, veal.
► Cheese often named after region. Parmesan,
Romano, provolone, gorgonzola, ricotta and
mozzarella.
► Strong black coffee and wine consumed daily.
Milk is only put in coffee before noon.
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Italian Recipes
► Gelato
is the Italian version of ice cream.
► Risotto is a northern dish of simmered rice
prepared with a variety of meats and
vegetables often in a creamy sauce.
► Antipasto means appetizer. It is a colorful cold
plate of olives, meats, cheeses and vegetables.
► Popular American foods with Italian roots
include spaghetti, lasagna, cannoli, tiramisu,
ministrone soup, wedding soup, pizza, calzone
and water ice.
Foods of Greece
► Cuisine
has a long history. Greeks thought
to be some of the earliest people to cook
food rather than eat it raw.
► Extensive coastline and rocky terrain.
► Greek Orthodox Church influences diet.
► Easter celebration includes feasts and fasts.
► Has both European and Middle Eastern
influences on cuisine.
Ingredients in Greece
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Pasta, pita bread, bulgur, rice and phyllo dough.
Olives (kalamata), capers, honey, lemon juice,
basil, cinnamon, dill and oregano flavor foods.
Eggplant, zucchini, grape leaves, tomatoes,
cucumbers, sweet peppers, red onions, spinach,
artichoke, fennel and horta (wild greens).
Citrus fruits, grapes, raisins
Goat, chicken and lamb. Various fish &
shellfish.
Milk is consumed fresh or made into cheese (like
feta) or yogurt to keep for longer period of time.
Lentils, lima and chickpeas are popular beans.
Nuts like pistachios, almonds, walnuts &
pinenuts.
Greek Recipes
► Dolmades:
grape leaves stuffed with
seasoned rice and pinenuts.
► Hummas: spread made with chickpeas,
lemon juice, garlic and tahini (sesame
seed).
► Baklava: honey sweetened dessert
made by layering phyllo dough and
walnuts.
► Moussaka: eggplant and lamb
casserole.
► Green Salad: tomatoes, cucumbers,
olives, red onions and feta cheese.
Middle Eastern Cuisine
► Includes
Turkey, Lebanon, Israel, Palestine,
Iraq, Iran, Saudi Arabia, Syria, and Egypt.
► Generally dry and arid climate. Hot dry
summers and warm wet winters.
► Some areas along coast line or rivers (Nile,
Tigris and Euphrates) will have more fish in
diet.
► Strict dietary laws of Islam and
Judaism limits cuisine.
Impact of Religion on Cuisine
► Islamic
laws forbid eating certain foods. Forbidden
foods include pork, alcohol, sick animals or those
slaughtered inhumanely.
► Muslims fast from sunrise to sunset during the
month of Ramadan and on other occasions.
► In Jewish areas food is kept Kosher by separating
meat and dairy products. Foods are processed
using strict guidelines. Pork products and shellfish
are forbidden.
► Passover (symbolic seder), Rosh Hashanah (honey
cookies, sweet potato pudding), Yom Kippur
(fasting) & Chanukah (potato pancakes and
doughnuts) are important holidays.
Middle Eastern Foods
► Hummus,
olives, caviar, dates, figs,
pomegranates, & pita bread.
► Tabbouli: salad of bulgur, parsley and spices.
► Rice Pilaf: Rice dish with tomato & seasoning.
► Kebabs: Skewered seasoned meat (lamb).
► Coffee is served thick, strong, sweet & spiced.
► Honey is used in various desserts.
► Yogurt used in salads and soups.
► Couscous: tiny pasta cooked with various
vegetables, spices and meats.