4. Mediterranean INTERNATIONAL CUISINE.pptx

INTERNATIONAL CUISINE

1. Mediterranean Cuisine

2. What is Mediterranean Cuisine? Mediterranean a sea between the lands Albania Algeria Bosnia and Herzegovina Croatia Cyprus Egypt France Gibraltar Greece Israel \ Italy Lebanon Libya Malta Monaco Montenegro Morocco Palestine Slovenia Spain Syria Tunisia Turkey Latin, mediterraneus which means middle of Earth 23 bordering countries

3. Mediterranean Food prepared with fresh, healthy ingredients Basil bay leaf black pepper cloves coriander Cumin Dill Fennel Garlic Lavender Marjoram Oregano Parsley Paprika Rosemary Saffron Sage Savory Sumac Tarragon Thyme Turmeric Mint Key ingredients of Mediterranean cuisine include olive oil, fresh fruits and vegetables, protein-rich legumes, fish and whole grains with moderate amounts of wine and red meat.

4. Ingredients Dairy. The cuisine relies on yogurt and fresh cheese such as feta, halloumi from Cyprus and creamy labneh Basil bay leaf black pepper cloves coriander Cumin Dill Fennel Garlic Lavender Marjoram Mint Oregano Parsley Paprika Rosemary Saffron Sage Savory Sumac Tarragon Thyme Turmeric flatbreads, such as pita and lavash ; Proteins that are relevant are lamb, mutton, poultry, and goat meat

5. Ingredients Sour flavors, such as sumac, pomegranate, lemon juice and bitter orange Basil bay leaf black pepper cloves coriander Cumin Dill Fennel Garlic Lavender Marjoram Mint Oregano Parsley Paprika Rosemary Saffron Sage Savory Sumac Tarragon Thyme Turmeric Legumes, especially chickpeas Falafels are deep fried chickpea patties stuffed into a pita, topped with tahini sauce and chopped vegetables. This is very popular in Mediterranean cuisine

6. Healthy Eating Mediterranean Foods are considered very balanced, making it healthy Lowered risk for cancer, heart diseases and overall longer life Lean proteins, whole grain, legumes and healthy fats from olive oil compose a healthy diet and this cuisine has it all.

7. Culinary Regions North African Morocco, Algeria, Tunisia, and Libya There are various culinary regions along the Mediterranean but there are three most prominent Eastern Mediterranean Southern European Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt Italy, South of France and Spain

8. Culinary Regions North African Morocco, Algeria, Tunisia, and Libya Uses spices and bold flavors Dried fruit like dates, apricots, and raisins make frequent appearances in North African cuisine cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika Preserved lemons add a characteristic salty, brined pungency to North African food.

9. Culinary Regions North African Couscous, granular semolina that has the appearance of bulgur wheat with a rice-like texture, is a popular North African grain, accompanying a variety of stews and meat dishes. cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika Lamb, mutton, and goat meat are the dominant protein in North African dishes, although chicken, and even beef, make regular culinary appearances.

10. Culinary Regions North African cumin, coriander, saffron, cinnamon, cloves, chilies, saffron, and paprika MOROCCO ALGERIA TUNISIA LIBYA Beef (most eaten red meat), Vegetables and chicken(tagines) centered around bread, meats (lamb, beef or poultry), olive oil, vegetables and fresh herbs.  heavily based on olive oil, spices, tomatoes, seafood and meat. Pasta, lamb/mutton, seafood, fruits and vegetables

11. Culinary Regions Eastern Mediterranean Greece, Turkey, Syria, Lebanon, Israel, Palestine, and Egypt parsley, sumac, mint, and lemon juice, pomegranates and nuts. Yogurt and fresh cheeses like feta, halumi , and lebanah feature prominently in Eastern Mediterranean cuisine: yogurt appears in a variety of sauces or as a condiment, while cheese can be either cooked into dishes or eaten raw

12. Culinary Regions Eastern Mediterranean Grains take the form of rice or flat breads like pita and lavash . parsley, sumac, mint, and lemon juice, pomegranates and nuts. Lamb, mutton, poultry, and goat meat are prominent proteins, and are typically grilled ex. kebabs Chickpeas are used in a variety of contexts, often as a meat substitute, and can be cooked whole, ground into a paste for a spread, or fried

13. Culinary Regions Eastern Mediterranean parsley, sumac, mint, and lemon juice, pomegranates and nuts. TURKISH EGYPTIAN ISRAELI CYPRUS LEBANESE fusion and refinement of Central Asian, Middle Eastern, Eastern European and Balkan cuisines Legumes, vegetables and fruit piquant entrées and alcoholic drinks, fish, beef, meat, pickled and fresh vegetables, olives, and tart or sweet fruits. Greek + Turkish, Olive Oil and fresh ingredients like cheese olives and fresh bread Whole grains, fruits, vegetables , seafood and starches Less animal fat is used

14. Culinary Regions Southern European Italy, Southern France, and Spain Tomatoes, garlic, capers, anchovies, mustard, anise, and pine nuts wine is a prominent element of Southern European dining, both as a flavor enhancement in cooked dishes and on its own Pork is also consumed more by these countries than the rest of the Mediterranean, and is more prevalent than goat, mutton, or lamb A multitude of different grains are consumed, leavened breads, pasta, and rice are staples.

15. Culinary Regions Southern European ITALIAN SOUTH OF FRANCE SPAIN  fruits, vegetables, sauces, meats, etc. Pasta olive oil, tomato, onion, garlic, and herb de Provence (thyme, rosemary, savory, sage and basil) in almost all dishes. Garlic, cheese, ham, bread, olive oil, paprika, Quince paste(jam-like), rice and saffron