In this part of the world, the olive has been prominent for thousands of years. The olive is the distinguishing food of Mediterranean cuisine. Although important as a food item, it is more important as oil pressed from the ripe fruit. Olive oil can be very light or robust in color, flavor and aroma.
In the Middle East common ingredients are made into uniquely flavored, aromatic dishes. Hummus is a dish of chickpeas that have been pureed with lemon juice, garlic, salt and olive oil. Tahini, a paste made from sesame seeds, may also be added. The dish is then properly called hummus ditahini. Baba ghannooj, is eggplant butter, and it is made from the cooked eggplant meat that is pureed with garlic, lemon juice, sesame oil and salt. It is frequently garnished with pomegranate seeds and spicy peppers. Both the hummus and the baba ghannooj are served on pita bread. It is a delicious combination that only hints at the original ingredients. The Eastern Mediterranean shares a similar cuisine although language, culture, and religion vary across nations. For example, shish kebob (skewered meats) and dolma, are common to Greek, Turkish and Syrian cooking.
Israel is perhaps the one country that is most distinguished relative to the others as it has had proportionately more immigrants than any other country. Immigrating Jews from other countries introduce their own traditional recipes to Israeli cuisine. As such, Israeli cuisine has been influenced from various cuisines from around the world. The Jewish religion has many strict guidelines relative to acceptable foods, food combinations and food preparation methods. Referring to a text on kosher cuisine is advisable.
Typically three meals a day are eaten throughout the region. Breakfast is typically a light meal that includes coffee, bread, cheese, fruit or jam, and perhaps eggs and yogurt. An egg dish or a substantial soup dish is typically served for lunch while the typical dinner includes meat and vegetable stews or meat stuffed vegetables accompanied by rice and bread. If, by chance, the main dish does not contain a vegetable, a hot or cold vegetable dish as well as a salad may be served as a separate course. Fruits are usually served for dessert. Formal dinners begin with the anise liquors. Kosher cooking is prominent. Kosher cooking, however, is complex and beyond the scope of this manuscript.
Punctuality is important at the start of the meal or meeting, particularly for the guest. A host may arrive late. An ending time is not set. Handshakes are the customary greeting, although kissing of the cheeks may be done, in which case it is appropriate to reciprocate. Often, women do not mix with men. Even if invited to someone’s home, the wife may not be seen; she is likely in the kitchen. It is improper to inquire about her. If she does introduce herself, act warmly but not demonstratively. This gender division is often not the case in Greece and Israel. It is common to be invited for a lunchtime meal.
Silverware may be used, but it is also normal to eat with your fingers, particularly when eating appetizers. Take your cue from the host. If eating with the fingers, the right hand should be used; it should be used to pass food also. The left hand is reserved for hygiene purposes. Alcoholic beverages are often not served; do not ask for one unless it is clearly offered. Thank you notes are considered proper.
| Milk Products | Fermented dairy products, such as yogurt,
are very common. Cheese is often eaten. Fresh milks (when used) are used for dessert products. |
| Meat, Fish, Poultry and Protein Alternatives | Religion often dictates the choice, and
the approved foods vary! Lamb is most prevalent. Camel and kid can also be found. Some variety meats are used. Fish and shellfish are widely available. |
| Fruits and Vegetables | The olive is a staple; apricots, dates,
figs, grapes and grape leaves are also important. A variety of fruits and vegetables are available. |
| Breads and Cereals | Wheat, wheat flour, cracked wheat, rice and barley are important. |
| Cooking fats | Olive oil is common throughout. In Israel corn oil is also used and sesame oil is common in Egypt. |
| Beverages | Coffee, tea and fruit juices are common. Wine and spirits are also found. |
| Seasonings | Olive oil is combined with a number of seasonings to form classical Mediterranean flavor profiles. A variety of herbs (fresh is preferred) and spices are used. |
| Other | Nuts and seeds, including sesame seeds in the form of Tahini are important. Almonds, pistachios and walnuts are often added to dishes as a paste or simply as a chopped nut. |
| Cooking methods | “Stove-top” preparations such as stews and braises are prevalent. Grilling, broiling, frying, steaming and roasting are also common. Forcemeats are often used. |
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Last Updated: February 17, 2006