i need medterain recipes?

Question

i need to know what type of food is medtairain what do they eat lamb .veg ect

Answer 1

The Mediterranean can be crudely divided into three culinary regions: North African (especially Morocco), eastern Mediterranean (Egypt, Greece, Israel, Lebanon, Syria, and Turkey), and southern European (Italy, France, Spain). Wine and herbs are central to Southern European cuisine, while spices intricately and boldly flavor North African foods.

The land's bounty, nurtured by the gentle climate, is reflected in the primary role vegetables play in dishes throughout the region. Onions, garlic, and tomatoes, surrounded by olive oil, begin many dishes. Eggplants abound, as do squashes, peppers, mushrooms, cucumbers, artichokes, okra, and various greens and lettuces. Legumes too are ubiquitous: lentils, chickpeas, fava beans in Egypt, green beans in France, white kidney beans in Tuscany. Fresh herbs include rosemary, basil, cilantro, parsley, mint, dill, fennel, and oregano.

Though the Mediterranean is increasingly fished-out and polluted, seafood remains at the core of the cooking heritage. All manner of shellfish erupt magnificently from soups, stews, and pastas. Anchovies, fresh and cured, are widely eaten, as are various white-fleshed fish like sole, flounder, and grouper. Other fish served in the region include swordfish, monkfish, eel, cuttlefish, squid, and octopus. Smaller animals, like lamb, goats, sheep, pork, rabbit, and fowl, provide most of the meat. Sheep and goats give forth dairy for rich yogurts and cheeses. Beef, however, is rare in Mediterranean cuisine, for the land cannot support large herds.

Mediterranean Recipes:

http://www.arabicnews.com/recipes/recipes.html

http://www.ayhansmarketplace.com/

http://www.1001medrecipes.com/

http://www.mediterranean-food.net/

http://www.theepicentre.com/recipe2.html

http://en.wikipedia.org/wiki/Mediterranean_cuisine

Answer 2

Mediterranean Chicken
I usually serve this over wild rice, sticky rice, egg noodles. . .any kind of noodles because it makes a very flavorful "juice".

4 servings 35 min 15 min prep

1 tablespoon vegetable oil
4 boneless chicken breasts, cubed
1 small onion, sliced
2 garlic cloves, diced
2 cups chicken broth
1 lemon, juice of
2 medium potatoes, cut into small chunks
3 medium carrots, cut into small chunks
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon oregano (more or less to taste)

in a large stainless skillet, heat oil over med/high heat.
Saute onion and garlic just until translucent. Do not let the garlic burn.
Move onions/garlic to the outside and add the chicken pieces. Sprinkle with s&p and 1/2 of the oregano.
Let brown on one side, stir and add s&p again and the rest of the oregano and cook until browned on all sides.
Add the lemon juice to deglaze the pan.
Add the vegetables and the chicken stock. Bring to a boil and then reduce to simmer until vegetables are tender and chicken is cooked through.
Serve over your favorite "starch" like rice or egg noodles.

Mediterranean Antipasti
1 servings 16 min 6 min prep

4 green asparagus spears or white asparagus, cooked
1 hardboiled egg
1 artichoke heart
1 plum tomato
2 slices prosciutto ham, rolled
2 ounces pickled red cabbage
2 ounces albacore tuna, drained
2 ounces provolone cheese or monterey jack cheese, cut into 2 slices
2-3 leaves iceberg lettuce or red leaf lettuce or green leaf lettuce
basil vinaigrette or any other vinaigrette dressing (I use Basil Vinaigrette Dressing)

Line dinner plate with lettuce leaves.
cut the hardboiled egg in half.
Arrange all other items on the plate including the egg with artistic flare.
The picture should give you an idea.
Serve with a vinegarette dressing on the side.

Mediterranean Couscous
4-6 servings 15 min 10 min prep

1 cup uncooked couscous
2 roma tomatoes, diced
2-3 scallions, chopped
2 cloves garlic, minced
8 oil-cured olives, pitted and sliced
1/2 tablespoon olive oil
salt (optional)
feta, crumbled (optional)

Prepare the couscous (Bring 1 1/2 cups of water to a boil).
Heat olive oil in a small pan to medium-high.
Add tomato, scallions, garlic, and olives.
Saute in the pan for around 3 minutes.
Fluff couscous with a fork.
Add salt to taste, mix tomato mixture with couscous and serve.
As an optional enhancement, you can crumble some feta cheese on the couscous right before serving.

Mediterranean Lamb Burgers
4 servings 39 min 30 min prep

2 tablespoons finely chopped kalamata olives
2 tablespoons finely chopped fresh Italian parsley
2 teaspoons Dijon mustard
2 teaspoons dried rosemary, crushed
1 teaspoon minced garlic
1/2 teaspoon kosher salt
1/4 teaspoon pepper
1 1/4 lbs ground lamb
4 hamburger buns

In a large bowl, combine the first 7 ingredients with 2 tablespoons cold water.
Add in the lamb; gently mix together.
Gently shape meat into 8 patties (about 3/4 inch thick).
Grill patties on prepared grill over direct medium heat for about 7-9 minutes (medium), turning once halfway through grill time.
Grill the buns if desired.
Serve lamb pattties hot on the grilled or toasted buns (May sprinkle some feta cheese on top of the patty).

Mediterranean Pork and Tapenade Roll-ups
8 servings 21 min 15 min prep

2/3 cup seeded black olives
1/4 cup olive oil
1 clove garlic, crushed
4 sun-dried tomatoes packed in oil, drained and chopped
1 tablespoon chopped fresh oregano
1 tablespoon balsamic vinegar
1/4 cup coursely grated parmesan cheese
8 pork butterfly steaks (approx 1.5kg)
8 slices prosciutto

Process olives, oil, garlic, tomato, oregano, vinegar and cheese until smooth.
Place pork steaks between plastic wrap and pound with meat mallet until an even thickness.
Divide olive paste into 8 equal portions and spread over the surface of each steak, then roll to enclose mixture.
Wrap 1 piece of prosciutto around each roll and secure with toothpicks.
Cook pork rolls, uncovered on a heated oiled bbq or in greased heated frypan until browned all over and cooked as desired.

Answer 3

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