Mediterranean Tour
April 14, 2007
Specialties from the Eastern Mediterranean and North Africa deserve some exploration.
The Mediterranean region, the cradle of Western civilization, has a long history of cultural and economic exchange across the trade routes of the Mediterranean Sea. In ancient times, the Mediterranean linked the dominant cultures of the region—Mesopotamian, Egyptian, Phoenician, Jewish, Greek, Latin, Arab, Persian and Turkish cultures—and it continues to define their fortunes today. The countries of the region share many cultural and culinary traits, if not political and ethnic ones.
Twenty-one modern states have a coastline along the Mediterranean Sea. From a culinary point of view, however, the region has three major areas, which share many similarities but also demonstrate many key differences. They are Southern Europe (Italy, France and Spain), the Eastern Mediterranean (including Egypt, Greece, Israel, Lebanon, Syria, and Turkey), and North Africa (especially Morocco).
Olive oil and olives represent the key similarity, along with garlic, tomatoes, onions and saffron. Fruits and vegetables thrive in the warm climate, and they include eggplants, squashes, peppers, mushrooms, cucumbers, artichokes, okra, and various greens and lettuces, as well as melons and a variety of citrus fruits. Legumes, too, including lentils, chickpeas, fava beans in Egypt, green beans in France, and white kidney beans in Italy, are an important part of the diet.
Not surprisingly, seafood is an integral part of the culinary culture, especially anchovies, octopus, squid, shellfish, swordfish and monkfish. Beef is relatively rare, because the land can’t sustain large herds, but smaller animals such as sheep and goats provide milk and meat, with lamb being particularly popular.
In the northern part of the Mediterranean, including Greece, major flavoring roles are played by wine and herbs, such as dill, basil, parsley, rosemary, mint, fennel, bay leaf, cilantro and oregano. However, moving in a clockwise circle around the region, spices become ever more important, particularly in North Africa, where cumin, allspice, cinnamon and cloves, sumac, coriander and turmeric are employed. The spice trend reaches its zenith in Morocco, with its intriguing collection of spice blends such as chermoula and ras al hanout.
Beyond the relatively well-known food of Italy, France and Spain—and beyond such common items as hummus, falafel, tabbouleh and kebabs—there are many Eastern Mediterranean and North African specialties to explore as possible menu items.
—Couscous (North Africa) The word refers to both the grainlike pasta and an elaborate stew of vegetables, meat, chicken, chickpeas and other ingredients served over the steamed grain. It is often eaten with a chile-based condiment known as harissa.