Mediterranean Cuisine


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  • The Mediterranean Triad: Wheat, Wine and Olive Oil
  • Ancient Romans believed that the Mediterranean was the middle of the Earth
    Medius – Middle
    Terra - Land
  • The Mediterranean sea touches three major continents: Asia, Africa and Europe
    Atlantic Ocean on the west
    Sea of Marmara & Black Sea on the east
    Red Sea. Southwest
  • Santorini and Parthenon
  • (ceremoniously prepared in a long-handled pot called a briki)
  • There is also a Turkish version that is slightly different. There are also many versions around the region.
  • Avgolemono is a greek soup made wth egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle.
  • Pide - what they call Pita in Turkey; or a pizza like food made of pide dough and topped with different ingredients
    Lahmacun- thin flatbread with a thin layer of ground meat with onions and herbs, also like a pizza
  • Bugulama method (poaching)
  • Flour based: grain flour or semolina, oil, syrup
    Nut butter based: usually made from Tahini and sunflower seeds
    Floss: wheat flour and sugar, the strands are continuously wrapped into a ball shape and then compressed
  • Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic or lemon. The confection is often packaged and eaten in small cubes dusted with icing sugar, copra, or powdered cream of Tartar to prevent clinging. Other common types include flavors such as cinnamon or mint. In the production process soapwort may be used as an additive, serving as an emulsifier.
  • Salep is an orchid. Salep he drink is made from salep flour. Water is added to the salep powder until thickened whereupon it would be sweetened then flavored with orange flower or rose waters.
  • Mediterranean Cuisine

    1. 1. The Mediterranean
    2. 2. Latin word “Mediterraneus” Middle of the Earth
    3. 3. Bodies of WaterBodies of Water  Atlantic Ocean on the west  Sea of Marmara & Black Sea on the east  Red Sea on the Southwest
    4. 4. EuropeEurope AfricAfric aa AsiaAsia SpainSpain FranceFrance MonacoMonaco MaltaMalta SloveniaSlovenia CroatiaCroatia CyprusCyprus GreeceGreece TurkeyTurkey SyriaSyria LebanonLebanon IsraelIsrael EgyptEgypt LibyaLibya TunisiaTunisia AlgeriaAlgeria MoroccoMorocco
    5. 5. Central - Sardinia, Corsica, Sicily, Cres, Krk, Brač, Hvar, Pag, Korčula and Malta Western - Ibiza, Majorca and Minorca (the Balearic Islands) IslandsIslands Eastern - Cyprus, Crete, Euboea, Rhodes, Lesbos, Chios, Kefalonia, Corfu, Naxos and Andros.
    6. 6. HistoryHistory Cuisines of Mediterranean countries were rooted deep in classical traditions by the Minoans, Phoenicians, Ancient Greeks, Romans, and the Arabs.
    7. 7. Route for merchants and travelers of ancient times, allowing trade and cultural exchange MesopotamianMesopotamian CarthaginianCarthaginian EgyptianEgyptian GreekGreek PersianPersian RomanRoman PhoenicianPhoenician MoorishMoorish
    8. 8. HistoryHistory  The cooks traveling with these armies and courts brought new ideas for the kitchen.  The fish soups that are now found throughout the region are credited to the Greeks.
    9. 9. HistoryHistory  Different armies carried back new ingredients- tomatoes, peppers, and beans being some of the most important introductions
    10. 10. HistoryHistory New foodstuffs, supplementing the basic crops citrus fruit, melons, aubergines, peaches, and pomegranates were brought from the East and India.
    11. 11. HistoryHistory  The Romans were introduced to the art of pasta-making by the Chinese.
    12. 12. The Mediterranean Climate is generally wet winters and hot, dry summers Despite lushness in spring, the region has been harsh to farmers. As a result the Mediterranean diet is described as austere
    13. 13. CulinaryCulinary RegionsRegions  North AfricanNorth African - Morocco and Tunisia; spices and bold flavors  Eastern MediterraneanEastern Mediterranean - Egypt, Greece, Israel, Lebanon, Syria  Southern EuropeanSouthern European - Italy, France, Spain; wines and herbs
    14. 14. Healthy Way of EatingHealthy Way of Eating The main crops of the Mediterranean are wheat, olives and vineswheat, olives and vines from these core products come the principles of Mediterranean eating
    15. 15. Healthy Way of EatingHealthy Way of Eating  The classic snack is a chunk of coarse bread(perhaps rubbed with tomato or garlic), dipped in olive oil, accompanied by a glass of red wine and followed by fresh fruit.
    16. 16. Healthy Way of EatingHealthy Way of Eating  Nutritionist believe that simple dietsimple diet is positively beneficial, Its merits stem from the heavy emphasis on cereals, fresh fruits, vegetables and fish, and from the limited amounts of dairy products and meat eaten.
    17. 17. Healthy Way of EatingHealthy Way of Eating  Evidence appears to indicate that red winered wine, consumed in moderation, may have a positive effect in the avoidance of heart diseaseavoidance of heart disease.
    18. 18. Common IngredientsCommon Ingredients The Mediterranean region has always enjoyed a cross- fertilization of culinary ideascross- fertilization of culinary ideas and the gastronomic bordersgastronomic borders are still blurred.
    19. 19. Common IngredientsCommon Ingredients  In SicilySicily one can eat a fish couscousfish couscous which is similar to that which is served over the water in TunisiaTunisia.
    20. 20. Common IngredientsCommon Ingredients FigsFigs baked in honey in Provence are as good as in Greece.
    21. 21. Common IngredientsCommon Ingredients  Wherever you are in the Mediterranean, you will find olives, bread, lemons, herbs, and spices.
    22. 22. Olive OilOlive Oil  The climate and terrain in this area is not conducive to cattle rearing so olive oil takes placeolive oil takes place of butterof butter
    23. 23. Olive OilOlive Oil  Olive Oil is considered one of the best cooking mediums as it is high in monounsaturated fats and easy to digest.
    24. 24. Olive OilOlive Oil  Olive oil should be consumed in moderation, for it has just as high calorie countjust as high calorie count as other fats and oils.
    25. 25. Fruits and VegetablesFruits and Vegetables  Few nutrients are lost as they prefer cooking their food briefly and serving it with its cooking liquids
    26. 26. Fruits and VegetablesFruits and Vegetables  The ubiquitous garlic is an important ingredient as it contains allicin-aallicin-a substance that appears to lower blood pressure and cholesterol.
    27. 27. Pulses and CerealsPulses and Cereals  PulsesPulses are excellent source of protein, contain iron and are high in soluble fibre and low in fat
    28. 28. Pulses and CerealsPulses and Cereals  It provides a “complete” protein“complete” protein, as nutritionally valuable as fish or meat, as in Tuscan bean and pasta soup or the rice and lentil dishes of the Eastern Mediterranean
    29. 29. Pulses and CerealsPulses and Cereals  CerealsCereals provide the bulk in the Mediterranean diet  The milled flour from the locally produced wheat is typically used in country-style breads that accompany most meals
    30. 30. Pulses and CerealsPulses and Cereals  Rice is a valuableRice is a valuable source ofsource of carbohydrates, proteincarbohydrates, protein andand B vitaminsB vitamins..
    31. 31. PastaPasta  The durum wheatdurum wheat used in pasta is full of proteins, and vitamins and so a dish of pasta with a vegetable sauce is both healthy and, because it is high in carbohydrates, sustaining.
    32. 32. PastaPasta  Durum wheatDurum wheat is consumed a couscous in North Africa, while bulgurbulgur wheat is common to the east of the region.
    33. 33. Meat and Dairy ProduceMeat and Dairy Produce  Sheep and goats are the region’s main livestock and are as important for their milk as for their flesh
    34. 34. Meat and Dairy ProduceMeat and Dairy Produce  MilkMilk is rarely consumed fresh, but is used to make yogurts and cheeses.
    35. 35. Fish and ShellfishFish and Shellfish  FishFish is the central element of a meal and is an important protein source. “Completes” the protein from vegetables and grains
    36. 36. Fish and ShellfishFish and Shellfish  Popular oily fish like the sardine and mackerelsardine and mackerel are rich in essential fatty acids which help protect against heart disease and promote health generally.
    37. 37. Fish and ShellfishFish and Shellfish  The usual way to prepare fish is to grill or bake it.
    38. 38. It is the Mediterranean peoples’ attitude toIt is the Mediterranean peoples’ attitude to food that makes their way of eating so that makes their way of eating so healthy.
    39. 39. Food is taken seriously. Time is spent both in its preparation and consumption, producing well- balanced meals to share with family and friends.
    41. 41. Capital: AthensCapital: Athens
    42. 42. Greek Cuisine: An OverviewGreek Cuisine: An Overview Greece has a culinary tradition of some 4,000 years Seafood Diet
    43. 43. Greek Specialty ShopsGreek Specialty Shops KafeneionKafeneion-- is the Greek cafe where Turkish coffee is served (Briki) ZacharoplasteionsZacharoplasteions-- are strategically located shops with pastries, sweets, and nut varieties
    44. 44. Greek Specialty ShopsGreek Specialty Shops Psistarya-Psistarya- eateries whoseeateries whose specialties include charcoal-specialties include charcoal- roasted lamb with simpleroasted lamb with simple green salad, Greek bread,green salad, Greek bread, and red house wine.and red house wine. Tavernas-Tavernas- second home tosecond home to Greek men; drinks andGreek men; drinks and meals are servedmeals are served
    45. 45. Characteristics of GreekCharacteristics of Greek CuisineCuisine  FlavorsFlavors (from the Mediterranean)-(from the Mediterranean)- oregano, mint, garlic, onion, dill,oregano, mint, garlic, onion, dill, bay and laurel leavesbay and laurel leaves  Herbs and SpicesHerbs and Spices-- basil, thyme, and fennel seeds  PersilladePersillade-- sometimes used as a garnish to dishes (a mixture of chopped parsley, garlic, herbs, oil, and vinegar)
    46. 46. Characteristics of GreekCharacteristics of Greek CuisineCuisine  Sweet Spices-Sweet Spices- like cinnamonlike cinnamon and cloves are used in meatand cloves are used in meat dishesdishes  Focus ofFocus of fish/seafoodfish/seafood in thein the coastal regionscoastal regions  Focus ofFocus of meatsmeats (sheep, goat,(sheep, goat, game) in the inland or thegame) in the inland or the mountain regionsmountain regions
    47. 47. Greek CheesesGreek Cheeses  Feta-Feta- aged crumbly cheese, produced in blocks and brined in barrels. Slightly grainy terxture.  Halloumi-Halloumi- made in Cyprus, semi-hard, unripened brined cheese made from goat and sheep’s milk. High melting point and could easily be fried or grilled
    48. 48. Greek DishesGreek Dishes DolmadesDolmades grapevine leavesgrapevine leaves stuffed with rice,stuffed with rice, vegetables, and meatvegetables, and meat
    49. 49. Greek DishesGreek Dishes SpanakopitaSpanakopita spinach, feta cheese, dill, and spring onion wrapped in phyllo pastry.
    50. 50. Greek DishesGreek Dishes  Taramasalata-Taramasalata- fish roe mixed with boiled potatoes orfish roe mixed with boiled potatoes or moistened breadcrumbs, olive oil and lemon juice.moistened breadcrumbs, olive oil and lemon juice.
    51. 51. Greek DishesGreek Dishes  StifadoStifado- game stew- game stew with pearl onions, redwith pearl onions, red wine, vinegar, andwine, vinegar, and cinnamoncinnamon  SouvlakiSouvlaki- anything- anything grilled on a skewergrilled on a skewer
    52. 52. Greek DishesGreek Dishes  Meze-Meze- is a selection of small dishes served in theis a selection of small dishes served in the Mediterranean and Middle East as dinner or lunch, withMediterranean and Middle East as dinner or lunch, with or without drinks.or without drinks.
    53. 53.  YemistaYemista- baked- baked stuffed vegetablesstuffed vegetables (tomatoes, peppers,(tomatoes, peppers, etc.)etc.)  KeftedesKeftedes- fried- fried meatballs withmeatballs with chopped oreganochopped oregano and mint leavesand mint leaves
    54. 54. Greek DishesGreek Dishes  Tzatziki-Tzatziki- yogurt withyogurt with cucumber and garlic pureecucumber and garlic puree used as a dipused as a dip  Saganaki-Saganaki- fried cheese; thefried cheese; the word "saganaki" means aword "saganaki" means a small cooking pansmall cooking pan
    55. 55. Greek DishesGreek Dishes  Gyros-Gyros- meat roasted on ameat roasted on a vertically turning spit andvertically turning spit and served with sauce (oftenserved with sauce (often tzatziki) and garnishestzatziki) and garnishes (tomato, onions) on pita(tomato, onions) on pita bread; a popular fast foodbread; a popular fast food
    56. 56. Greek DishesGreek Dishes MoussakaMoussaka eggplant casseroleeggplant casserole  Greek – layers withGreek – layers with bechamel on topbechamel on top  Turkish – “mussaka”Turkish – “mussaka” sauteedsauteed  Bulgarian – withBulgarian – with potatoes topped withpotatoes topped with yogurt-egg mixtureyogurt-egg mixture  Arabs – saladArabs – salad
    57. 57. Greek DishesGreek Dishes Greek Salad- known as “Village or Country Salad” composed of red onion, feta cheese, olives, and tomatoes. Avgolemono- “egg-lemon” soup, can be paired with a meat, vegetable, or fish
    58. 58. Greek SweetsGreek Sweets  Baklava-Baklava- phyllo pastryphyllo pastry layers with crush nuts;layers with crush nuts; brushed with a syrup andbrushed with a syrup and bakedbaked  Diples-Diples- made of thinmade of thin sheets of doughsheets of dough rolled intorolled into long, thin strips, fried andlong, thin strips, fried and folded in hot oil and thenfolded in hot oil and then dipped in syrupdipped in syrup
    60. 60. Capital: AnkaraCapital: Ankara
    61. 61. TURKISH FOODTURKISH FOOD CULTURECULTURE  Begin eating with a Begin eating with a besmelebesmele  (the blessing “In the(the blessing “In the name of Allah the merciful and compassionate”)name of Allah the merciful and compassionate”)  Sofra-Sofra- Dining area; Turks during 11Dining area; Turks during 11thth centurycentury spread a wide cloth over the spread a wide cloth over the sofrasofra so that bread so that bread crumbs would not fall to the floorcrumbs would not fall to the floor
    62. 62.  Largely the heritage of OttomanLargely the heritage of Ottoman cuisine, which can be described as acuisine, which can be described as a fusion and refinement of Centralfusion and refinement of Central Asian, Middle Eastern and BalkanAsian, Middle Eastern and Balkan cuisinescuisines  Influenced those and otherInfluenced those and other neighbouring cuisines, includingneighbouring cuisines, including those of western Europethose of western Europe Turkish CuisineTurkish Cuisine OverviewOverview
    63. 63. Vegetables:Vegetables: eggplants, green peppers, onions, garlic,eggplants, green peppers, onions, garlic, lentils, beans and tomatoes.lentils, beans and tomatoes. Nuts:Nuts: pistachios, chestnuts, almonds, hazelnuts andpistachios, chestnuts, almonds, hazelnuts and walnuts.walnuts. Pilav or pilaf-Pilav or pilaf- rice, essential side dish of manyrice, essential side dish of many Turkish foodsTurkish foods Bulgur Pilav-Bulgur Pilav- pounded bulgur wheatpounded bulgur wheat Turkish CuisineTurkish Cuisine OverviewOverview
    64. 64. Turkish Dairy ProductsTurkish Dairy Products YogurtYogurt is anis an important element inimportant element in Turkish cuisineTurkish cuisine Cacik –Cacik – a seasoned,a seasoned, diluted yogurt,diluted yogurt, known as Tzatziki inknown as Tzatziki in GreeceGreece
    65. 65. Turkish BreadsTurkish Breads SimitSimit oror GevrekGevrek a ring-shaped bread with sesame seeds. It is a common breakfast item.
    66. 66. TYPES OF BREADSTYPES OF BREADS PidePide - - thick crust Lahmacun-Lahmacun- thin crust
    67. 67. Turkish Meat DishesTurkish Meat Dishes  Sis-Sis- “skewer”, marinated and“skewer”, marinated and grilled over an open firegrilled over an open fire  (shish kebab)(shish kebab)  Iskender Kebap-Iskender Kebap- donerdoner kebap served with yogurt,kebap served with yogurt, tomato sauce and buttertomato sauce and butter
    68. 68. Turkish Meat DishesTurkish Meat Dishes Sucuk-Sucuk- form ofform of sausage commonlysausage commonly eaten for breakfasteaten for breakfast Kokorec-Kokorec- intestinesintestines of sheep with spicesof sheep with spices
    69. 69. Turkish Fast FoodTurkish Fast Food KofteKofte Doner KebabDoner Kebab BorekBorek – salty pastries– salty pastries made with yufka, amade with yufka, a thicker phyllo. Fillingthicker phyllo. Filling is usually cheese,is usually cheese, parsley and mincedparsley and minced meatmeat
    70. 70. Turkish MezeTurkish Meze  Hummus-Hummus-  creamy puree of creamy puree of chickpeas and tahini (sesamechickpeas and tahini (sesame seed paste) seasoned withseed paste) seasoned with lemon juice and garlic, and is alemon juice and garlic, and is a popular spread and dippopular spread and dip
    71. 71. Turkish DessertsTurkish Desserts HelvaHelva ((HalvaHalva)- r)- refers to many types of dense, sweet confections: Flour based Nut Butter Based Floss
    72. 72. Turkish DessertsTurkish Desserts  Baklava-Baklava- one of the bestone of the best known desserts, flakyknown desserts, flaky phyllo and nuts layeredphyllo and nuts layered and brushed with syrupand brushed with syrup
    73. 73. Turkish SweetsTurkish Sweets  Loukoumi/Lokum-Loukoumi/Lokum- also called Turkish delight; aalso called Turkish delight; a confection made from starch and sugar.confection made from starch and sugar.
    74. 74. Turkish BeveragesTurkish Beverages  Sahlep-Sahlep- favorite infavorite in winters, served hotwinters, served hot with cinnamonwith cinnamon  RakiRaki – aperifif,– aperifif, unsweetened aniseunsweetened anise flavored alcoholicflavored alcoholic drinkdrink
    75. 75.  Ayran-Ayran- salty yogurt drinksalty yogurt drink  Salgam Suyu-Salgam Suyu- mild or hotmild or hot turnip soupturnip soup
    76. 76. Group HomeworkGroup Homework 1. Research on 1 Filipino recipe that is an influence of Spain. Coordinate with other groups make sure no duplication 2. Find recipe, images, history and interesting information about this dish (book reference only except images) 3. What are the variations or deviations that we Filipinos have made to make this recipe our own? Site differences. 4. Make a 5 minute PowerPoint Presentation
    77. 77. Dishes TodayDishes Today Appetizer: Calamari Ripienni Fritti Main Course: Chicken Cacciatore Starch: English Boiled Potato Vegetable: Buttered Haricot Vert Dessert: Pineapple Strudel