Mediterranean Cuisine

Article Written By: bsullivan

Chef Alex Baxevanis has told me all about Mediterranean cuisine. His family is deeply rooted in the region and knows all about it. From the snow-capped peaks of Italy to the azure waters and the broiling deserts, the cuisine of the Mediterranean is diverse and delicious.

It's easy to get confused about the cuisine because so many countries make up the region. The ingredients include a lot of preserved foods such as olives, sundried tomatoes, pickled lemons and anchovies. Because of this, Mediterranean cooks don't need to add salt to their dishes; it comes from the base ingredients. An anchovy in a soup will add little seafood flavor, but it will also add a salty depth you can't create any other way.

What is Mediterranean Cuisine?

By definition, cuisine is all the ingredients, recipes and equipment found in a specific kitchen. So, Mediterranean cuisine is all the ingredients, recipes and equipment found in the kitchens around the Mediterranean. The Mediterranean, or Med, is approximately 970,000 square miles and has an average depth of about 5,000 feet.

The name Mediterranean is derived from Latin and means "inland or middle of the Earth," referencing its landlocked nature. The only seaward exit is the Strait of Gibraltar, a mere 14 miles wide. Visitors to the Straits can see clear from Morocco to Italy on a clear day (while enjoying a nice tagine or bowl of cous cous). There are a dozen and more countries around the Med. Starting on the Iberian Peninsula going clockwise, there is: Spain, France, Italy, Armenia, Greece, Turkey, Cypress, Syria, Lebanon, Palestine, Israel, Egypt, Algeria, Libya, Tunisia and Morocco, not including several other smaller and island nations.

Naturally, through history, the peoples of all these regions took to the sea and traded with each other. This created a diverse and cosmopolitan cuisine, highlighted by popular regional dishes.

Mediterranean Ingredients

Chef Alex told me once, "The food of the Mediterranean is like no other, it has been perfected through centuries of eating." He's right of course. Many ingredients you find are preserved or packaged and their production is rooted in 5 millennia of human history.

Sardines are a staple of kitchens along the northern shore of the Med. These fish, actually much larger than what you see in the can, are salted and allowed to completely dry out. Their natural oil is what keeps them moist. The drying process causes them to shrink into what you find in cans at the store.

Another of the famous preserved ingredients is olives. Associated with Greece, olives are actually found throughout the region. There are several species of olive trees that make good fruits. Olives are cured in several ways. Brined olives are packed in a salty mixture of grape must (pulpy un-fermented wine), spices and oil. Dried olives are salted, seasoned and allowed to cure. Both are delicious.

The most famous preserved food of the Med is wine! According to Chef Alex, no Mediterranean meal is complete without "the vino." People in the region have been making wine longer than recorded history. Once the means to keep water clean for drinking, wine is now a worldwide passion.

Easy Hummus

Much of Mediterranean cuisine is snack foods. Little bites and mezzi's eaten with friends. Hummus is a tasty and popular mezzi served with pita bread.

and#8226; 2 cups canned garbanzo beans, drained

and#8226; and#188; cup olive oil, extra virgin

and#8226; zest of half lemon

and#8226; juice of whole lemon

and#8226; 2 T tahini (sesame paste)

and#8226; salt and pepper to taste

Combine all ingredients in food processor and blend until smooth. Serve with pita chips.

About the Author

Bryan Sullivan - For more information about seafood and recipes visit: http://hendersonvilleseafood.com

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