As the people of the Mediterranean discovered long ago, fresh ingredients, simply prepared with olive oil, garlic, herbs and spices, are perfect for sharing around a table with family and friends. Rooted in ancient traditions, and spanning 21 countries, the Mediterranean way of eating largely includes plant-based foods – vegetables and fruits…
As the people of the Mediterranean discovered long ago, fresh ingredients, simply prepared with olive oil, garlic, herbs and spices, are perfect for sharing around a table with family and friends. Rooted in ancient traditions, and spanning 21 countries, the Mediterranean way of eating largely includes plant-based foods – vegetables and fruits, beans and nuts, healthy grains, fish, olive oil, small amounts of meat and dairy, and red wine. Travel along the Mediterranean coast, basing your journey in some of the major historical trading cities, and explore the cooking techniques, flavor profiles, and ingredients appearing along the way.
Week 1 – Thessaloniki and the glories of Greece: Thessaloniki is a paradise for foodies, best known for quality, variety, and the mixing of traditional recipes with modern trends. This cuisine is characterized by the use of feta, olives, and honey, as well as spices such as oregano, mint, dill, and thyme.
Recipes this week include:
• Spanakopita (Phyllo Triangles with Spinach and Feta)
• Figs Souvlaki
• Lamb Meatballs with Tzatziki
• Shrimp Saganaki (Roasted Shrimp with Feta)
Week 2 – Naples, Palermo and the South of Italy: The foundation in the history of Italian cooking. Southern Italian cuisine is filled with bold flavors showcased by tomatoes, olive oil, and plenty of fresh herbs.
Recipes this week include:
• Sfincione (Sicilian Pizza)
• Roasted Cauliflower with Capers and Anchovies
• Orecchiette with Roasted Fennel and Sausage
• Baked Clams with Oregano
Week 3 – Marseilles, Barcelona, Seville (The French and Spanish Mediterranean coasts): A healthy yet flavorful menu flows through the coast. Tastes of fresh seafood, garlic, legumes, herbs, and vegetables unite these regions.
Recipes this week include:
• Crab and Celery Remoulad
• Eggplant Fritters with Honey
• Potato Croquettes with Manchego Cheese and Quince
• Salt Cod Fritters with Piquillo Pepper Sauce
Week 4 – Algiers and the Maghreb (Algeria, Morocco, Tunisia): These regions offer a rich cuisine filled with semolina breads, couscous, and meat seasoned with a distinctive mixture of spices.
Recipes this week include:
• Shakshuka (Poached Eggs in Spicy Tomato Sauce)
• Algerian Orange, Fennel and Olive Salad
• Chickpea Barley Salad
• Lamb Tagine with Olives and Preserved Lemon
Week 5 – Beirut, Damascus, and Jerusalem – The Levant (Lebanon, Syria, Egypt and Israel): Levantine cuisine is filled with fresh herbs and spices like cumin, turmeric, and cardamom, as well as a variety of nuts and beans. Popular dishes include hummus, falafel, and shawarma, but there is so much more this region has to offer.
Recipes this week include:
• Homemade Pita Bread
• Falafel with Zhoug
• Fattoush (Bread Salad)
• Sinyah (Meat Kebabs Cooked in Tahini)
Week 6 – Constantinople and the Sultan’s Kitchens (Istanbul, Turkey): A rich history has given this region its well-deserved reputation as a leader in simple foods with bold flavor.
Recipes this week include:
• Stuffed Bell Peppers with Rice and Currants
• Spicy Creamy Red Lentil Soup
• Lamb Kebabs with Ezme Salad
• Moussaka
