Mediterranean cooking?

Question

I love all the warm rich flavors at Mediterranean restaraunts and would like to try to cook with more Mediterranean flair at home. What are the staple spices/ ingredients that I need to stock up on? Any recipes would also be greatly appreciated!

Answer 1

Along with all the ingredients that are mentioned try to get some cumin ,saffron,cinnamon sticks, cloves,and for herbs we use dill,mint.coriander if it agrees with you,parsley and we love lemons with olive oil and oregano.Take a look at this site

for inspiration and recipes.

http://www.hummingbirdpublications.com The amazing flavors of Greece. [ recipes at news letters].Let me know what you think.You can post on my blog.

Answer 2

Since everyone already said the basics (olive oil, herbs, sun-dried tomatoes etc.) I decided to give a cookin tip for mediterrenean cooking.

I call it "Spiced up olive oil", & all my friends copy me about it.

Take a small bottle & fill it with extra virgin olive oil. Add 3 whole garlic cloves (you don't even have to peel them, except for the flaky skins that can mess your oil up), a seeded dry red chily pepper, a stick of rosemary, atick of oregano & a stick of thyme.

You can start using it about 2 days after you've let the oil soak up on all the flavors (leave them in there of course!).

It doesn't go bad for like 4-5 months. It's a great way to spice up every meal & enrich it's flavor (also, drizzle it on salad, it's perfection). It's also beautiful to keep on the counter, & everyone will ask you about it when they sea it.

Answer 3

Olive oil, fresh herbs (basil, oregano, parsley), tomato, summer squash, fresh fish and cold wine

Answer 4

I live in Italy, and am also a chef.  Mediterranean cooking....extravergin olive oil, fresh..and only seasonal ingredients.....which means if you can't grow it in your garden at the specific time, don't buy it or use it. Pasta is a staple, have fun with it...go with your particular tastes. I remember my mother...pasta with balsamic vinegar!!

Mediterranean...lots of fresh veg and fish  good luck, but have fun with it

Answer 5

Try this, it is so easy and tasty. Soften sun dried tomatoes in warm water drain and dice. Add 1/4c olive oil and 1-2 cloves of pressed garlic. Cook 1/2 box linguini per box instructions, drain. Toss with olive oil mixture serve with crusty bread, a salad and red wine. Yum.

Answer 6

Include 'harr' which is cayenne pepper (but some variety which is quite HOT!...which is what 'harr' means).

Answer 7

Hello

Almost all Turkish dishes begin with onions cooking till opaque in 1-2 table spoons olive oil. Tomatoes are next in line and then vegetables all cubed. Some vegetables like green beans need extra water just enough to cover the content of the pot. You can use tomato paste instead of real tomatoes. The Spices are salt, black pepper, red pepper and mint.  Cook on medium heat for 15-20 minutes. Yogurt plain goes with everything you can also add shredded garlic ( fresh not powder) or cucumber shredded and some dried mint. A good salad is tomatoes cubed, sheep milk feta cubed, olive oil, salt, pepper, and dried mint. You let it sit at room temp for a bit. Turkish meat balls are made with ground beef and if you'd like some part mouton. In a large bowl shred one white onion, add in chopped parsley, one egg, breadcrumbs, salt, pepper, a tomatoes shredded, cumin, ground beef ( chicken works as well ). The mixture should be doughy if not add more breadcrumbs to absorb the liquid. Take a enough mix to fill the inside of you hand, roll then press down flat enough to spread between your two palms (not finger). Cook each patty in a pan non stick no oil until the outer edges look cooked then turn to other side. Serve with basmati rice ( long grain white ). In a pan melt two tablespoons of butter. While that's melting take one cup rice and fill it with water to wash of the dusk and hydrate the grains. Poor off the water and put rice in pan. Gently stir to lightly cook in the butter. As you as you begin to smell the rice which will happens within seconds add two cups of water. Stir and bring to boil. Once boiled stir once more and reduce heat to 3 on electric stove. Allow to cook covered approx. 15-20 minutes. Don't open the pot. To know it's cooked look at the bottom of the pot with a spoon if there is little or no water left it's almost ready. Turn off the stove cover the pot and allow to swell for several minutes. Black pepper work well on rice very little though each person should put their own. Bon Appetit!