Mediterranean Food

After trying most forms of cuisines I have come to the conclusion that my favourite is mediterranena. Now mediterranean itself may seem to be a very broad term. 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

Recently I read the book 'Playing for Pizza' , I couldn't make much of the playing part of it but loved the description of Italian meals. The most elaborate and rich and fulfilling meal ever. And my regular visits to ' The hummus place' and other egyptian and lebanese hookah places have made me a admirer of the hummus and pita and baklava. To me it seems to a wholesome, healthy and fulfilling food. Something you would want to come back to anytime.

The main dishes are pita, hummus (legumes), eggplant dishes all served with pickles and washed down with red wine or mint tea. 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.