1. The Mediterranean

2. Latin word
“Mediterraneus”
Middle of the Earth

4. Bodies of WaterBodies of Water
 Atlantic Ocean on the west
 Sea of Marmara & Black
Sea on the east
 Red Sea on the Southwest

5. EuropeEurope AfricAfric
aa
AsiaAsia
SpainSpain
FranceFrance
MonacoMonaco
MaltaMalta
SloveniaSlovenia
CroatiaCroatia
CyprusCyprus
GreeceGreece
TurkeyTurkey
SyriaSyria
LebanonLebanon
IsraelIsrael
EgyptEgypt
LibyaLibya
TunisiaTunisia
AlgeriaAlgeria
MoroccoMorocco

6. Central - Sardinia, Corsica, Sicily,
Cres, Krk, Brač, Hvar, Pag, Korčula
and Malta
Western - Ibiza, Majorca and
Minorca (the Balearic Islands)
IslandsIslands
Eastern - Cyprus, Crete, Euboea,
Rhodes, Lesbos, Chios,
Kefalonia, Corfu, Naxos and
Andros.

7. HistoryHistory
Cuisines of Mediterranean countries were rooted
deep in classical traditions by the Minoans,
Phoenicians, Ancient Greeks, Romans, and the
Arabs.

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

11. HistoryHistory
New foodstuffs,
supplementing the basic
crops citrus fruit, melons,
aubergines, peaches, and
pomegranates were
brought from the East and
India.

12. HistoryHistory
 The Romans were
introduced to the art of
pasta-making by the
Chinese.

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.

21. Common IngredientsCommon Ingredients
FigsFigs baked in honey in Provence are as
good as in Greece.

22. Common IngredientsCommon Ingredients
 Wherever you are in the Mediterranean, you will
find olives, bread, lemons, herbs, and spices.

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.

41. GREEK CUISINEGREEK CUISINE

42. Capital: AthensCapital: Athens

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

49. Greek DishesGreek Dishes
DolmadesDolmades
grapevine leavesgrapevine leaves
stuffed with rice,stuffed with rice,
vegetables, and meatvegetables, and meat

50. Greek DishesGreek Dishes
SpanakopitaSpanakopita
spinach, feta cheese, dill,
and spring
onion wrapped in phyllo
pastry.

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

60. TURKISH CUISINETURKISH CUISINE

61. Capital: AnkaraCapital: Ankara

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

66. Turkish BreadsTurkish Breads
SimitSimit oror GevrekGevrek
a ring-shaped bread
with sesame seeds.
It is a common
breakfast item.

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

72. Turkish DessertsTurkish Desserts
HelvaHelva ((HalvaHalva)- r)- refers to
many types of dense,
sweet confections:
Flour based
Nut Butter Based
Floss

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