Many people associate Mediterranean cuisine with dishes from Italy, chalon France or Greece. I thin

I can not imagine driving this blog without defining the term "Mediterranean" - the concept around which will circulate all my posts. Many people associate the Mediterranean kitchen only southern European countries, which I think is wrong and simplify the matter. It is the complexity of the Mediterranean, the penetration of the cultures and traditions of the west EAST and I think it is fascinating. Fasting is more for people who like to read, but it is very important to me, because I wanted to be honest. So, what is the Mediterranean, and above all, as I understand it?
Many people associate Mediterranean cuisine with dishes from Italy, chalon France or Greece. I think that is definitely narrowed the concept, Mediterranean chalon cuisine depriving her fascinating complexity. In contrast to many other dishes, Mediterranean cuisine is not derived from the traditions of a particular country or culture.
Its underlying climate, geographical location and common history that shaped group of products which showcase the kitchen. Areas bordering the Mediterranean Sea have a sunny, mild climate and fertile soil, which are responsible for a large part in it various fresh vegetables, fruits and herbs, and coastal location for the abundance of seafood. Mediterranean cuisine can not do without oil, which is the most common and emblematic product of the region, is used in large quantities to many dishes.
Mediterranean cuisine is not only more than one country, but also the kitchen more than one continent. Mediterranean Sea, lying at the crossroads chalon of three continents - Europe, Africa and Asia, it has become a natural arena of trade and, consequently, cultural, moving products and traditions of a country, for example. Spices, the territories of other countries. This is another source of culinary similarities Mediterranean tradition. Beautiful map of the Mediterranean Basin from the mid-seventeenth century., Amsterdam, Janssonius Joan. 1649-1660, Source: link
But if 21 countries can be characterized by a single kitchen? Of course not! Therefore, apart from all these similarities, the Mediterranean is also variability and regionalism. And it is this part of the kitchen most fascinates me.
popular dishes are the ingredients: yogurt, cheese - feta, halumi, labneh parsley, sumac, mint, lemon, pomegranate, walnuts among cereals are eaten rice and flat breads like pita and lavash, bulgur and semolina eg. in a salad tabbouleh with meat are eaten lamb, mutton and poultry, mostly grilled, in the form of kebabs, kibbeh chalon or gyrosów chickpeas is also popular chalon in many editions, eg. as hummus or falafel chalon
characteristic elements: the wine is here an important part of the culinary tradition as a beverage but also the addition of aromatic dishes favorite ingredients are tomatoes, artichokes, garlic, capers, chalon anchovies, basil and pine nuts are eaten cereal pasta, rice and bread
the most important features: the most aromatic of the Mediterranean cuisine, widely chalon used are: cumin, coriander, saffron, cinnamon, cloves and chili, as well as spicy harissa paste and races el hanout add dried fruit sweetness, like dates, raisins, chalon and apricots are pickled product characteristic cereal eaten lemon couscous and bulgur are served in the company of casseroles (tagine) and meat dishes based on lamb and mutton
Coastal areas of the Balkan countries such as Slovenia, Croatia, Bosnia and Herzegovina, Montenegro and Albania also characterized by Mediterranean traditions, so I think it is wrong to utter not mentioning them in the context of Mediterranean cuisine. Yes, some of them are very narrow chalon coastline and therefore these traditions are not in these countries too explicit, but I think everyone chalon feels a Mediterranean climate in Croatia. Due to the influence of both the Italian and Greek I umiejscowiłabym these countries between the region and the southern European wschodniośródziemnomorskim.
As you can see there is no such thing as a "standard Mediterranean". Attempts to define this concept took to the growing of 50s twentieth century. Popularity called. Mediterranean diet. Not to be confused with a kitchen Mediterranean diet and I also would like to clearly separate the blog these two concepts. The topic of the Mediterranean diet I want to dedicate separate posts.
At the end I wanted to add that the common denominator of the different variants of Mediterranean cuisine is hospitality and a passion for cooking all the inhabitants of the Mediterranean. This is a wonderful lack of urgency and appreciating the beauty of the simple chalon life, simple ingredients, which gave us the earth and delicious dishes are prepared. I hope that you will feel at least a little this climate, reading recipes for my blog. T