8. Route for merchants and travelers of ancient
times, allowing trade and cultural exchange
MesopotamianMesopotamian CarthaginianCarthaginian
EgyptianEgyptian GreekGreek
PersianPersian RomanRoman
PhoenicianPhoenician MoorishMoorish
9. 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.
10. HistoryHistory
Different armies carried back new ingredients-
tomatoes, peppers, and beans being some of
the most important introductions
13. 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
14. 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
15. 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
16. 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.
17. 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.
18. 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.
19. 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.
20. 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.
23. 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
24. Olive OilOlive Oil
Olive Oil is considered one of the best cooking
mediums as it is high in monounsaturated fats
and easy to digest.
25. 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.
26. Fruits and VegetablesFruits and Vegetables
Few nutrients are lost as they prefer cooking
their food briefly and serving it with its cooking
liquids
27. 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.
28. Pulses and CerealsPulses and Cereals
PulsesPulses are excellent source of protein, contain
iron and are high in soluble fibre and low in fat
29. 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
30. 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
31. Pulses and CerealsPulses and Cereals
Rice is a valuableRice is a valuable
source ofsource of
carbohydrates, proteincarbohydrates, protein
andand B vitaminsB vitamins..
32. 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.
33. PastaPasta
Durum wheatDurum wheat is
consumed a couscous
in North Africa, while
bulgurbulgur wheat is
common to the east of
the region.
34. 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
35. Meat and Dairy ProduceMeat and Dairy Produce
MilkMilk is rarely consumed
fresh, but is used to make
yogurts and cheeses.
36. 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
37. 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.
38. Fish and ShellfishFish and Shellfish
The usual way to
prepare fish is to
grill or bake it.
39. It is the Mediterranean peoples’ attitude toIt is the Mediterranean peoples’ attitude to
food that makes their way of eating so healthy.food that makes their way of eating so healthy.
40. Food is taken seriously. Time is spent both in its
preparation and consumption, producing well-
balanced meals to share with family and friends.
43. Greek Cuisine: An OverviewGreek Cuisine: An Overview
Greece has a culinary
tradition of some 4,000
years
Seafood Diet
44. 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
45. 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
46. 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)
47. 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
48. 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
51. 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.
52. 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
53. 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.
54. 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
55. 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
56. 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
57. 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
58. 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
59. 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
62. 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
63. 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
64. 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
65. 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
67. TYPES OF BREADSTYPES OF BREADS
PidePide - - thick crust
Lahmacun-Lahmacun- thin crust
68. 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
69. 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
70. 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
71. 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
73. 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
74. 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.
75. 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
76. Ayran-Ayran- salty yogurt drinksalty yogurt drink
Salgam Suyu-Salgam Suyu- mild or hotmild or hot
turnip soupturnip soup
77. 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
78. Dishes TodayDishes Today
Appetizer: Calamari Ripienni Fritti
Main Course: Chicken Cacciatore
Starch: English Boiled Potato
Vegetable: Buttered Haricot Vert
Dessert: Pineapple Strudel
Hinweis der Redaktion
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.
