The flavor of the Mediterranean basin is diverse as the cultures that dwelt within its region. The Mediterranean can be divided into three culinary regions - that of North Africa which includes Morocco, the eastern Mediterranean which includes the cuisine of Egypt, Greece, Israel, Lebanon, Syria, and Turkey and the southern European side of the Mediterranean which include Italy, France, and Spain.
From Morocco comes the flavor of exotic spices, from Egypt, Greece, and Israel are the tender veal and lamb, the couscous and the falafel, and from the southern parts of Italy, France and Spain are the wines, herbs and rich seafood from the Mediterranean sea. The natives of the Meditarranean region also use eggplants, squashes, cucumburs, artichokes, okra, peppers, mushrooms, a lot of greens and lettuce. Beans like fava beans and green beans is also part of the region's cuisine. Fresh herbs such as rosemary, basil, cilantro, parsley, oregano, mint is part of everyday cooking. Onions, garlic and tomatoes and the olive oil of course stands out as the basic ingredients of the region's cuisine since ancient times.
The Mediterranean Sea has been generous to the people of the region, shellfish from the sea is used for soups, stews and pasta dishes. Anchovies and a variety of white fishes including octupus and squid are also popular as well. Cheese from goats and sheep abound, meat from lamb, goats, sheep and pork and chicken are favorites. Finally the best thing about Mediterranean cooking is that most of the cuisine have the home-cooked flavor which gives one the warmth of the gentle region and its different cultures.
Photo Credit: Greek Falafel Salad
Photographer: Yanni Chalkias
Photo Link: http://www.flickr.com/photos/kinggyrosgreekfoodcolumbus/
Photo Credit: Olive Oil
Photographer: Bob Long Jr.
Photographer: http://www.flickr.com/photos/bossbob50/
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