Bread is a staple food all over the Mediterranean When you consider that it is made using the same basic ingredients, it is remarkable that there is such a variety of flavors and textures. There are the Italian olive breads focaccia and ciabatta and the dry breads like grissini and crostini, as well as a feast of soft breads, richly flavored with sun-dried tomatoes and herbs visit any part of France and see how important freshly baked breads, from rich brioches to crisp baguettes, a
To the French Bakeries stay open despite the day, turn out batch after batch of hot loaves French bakers does not depend on preservatives so bread has to be prepared fresh for every meal. Festive breads are still widely enjoyed. The most elaborate is the braided Greek Easter Bread, flavored with nuts and fruit and adorned with hard-boiled eggs that are dyed red. According to legend, these will keep those who eat them safe from harm.
The unleavened or slightly leavened flat breads of the eastern Mediterranean and North Africa are eaten with every meal. The most common of these is the Pita which varies in shape and size. The Turks bake a huge, flat loaf that inflates like a balloon during baking this is carried ceremoniously to the table where it is shared by the diners its soft, chewy dough is perfect for mopping up spicy sauces. Pita bread is often used instead of knives and forks, when slit, the empty pocket makes a perfect container for salads, bean dishes, falafel and meats.
Wheat flour is also used to make the highly popular filo pastries of North Africa, Lebanon, Greece and Turkey. The lot is skillfully shaped and stretched to form a transparent sheet which is then brushed with olive oil or melted butter and folded into layers. When cooked it resembles puff pastry, light and crisp filo is used in many sweet or savory classics like the Moroccan Pastilla, a spicy pigeon pie with cloves and cinnamon.
Regional classics like North African couscous are also made with wheat couscous.
Is a kind of coarsely ground wheat that gives its name to the traditional dish of either a spiced meat or vegetable sauce that covers the steamed grain. At its most splendid it serves as a finale to a special feast when guests have already enjoyed several delicate courses. The couscous is piled high on a large platter and topped with meat or vegetables smothered with a delectable sweet, spicy sauce.
Rice has been central to Mediterranean cookery for as long as twelve thousand years. The Moors brought rice to Europe in the eighth century through the eastern Mediterranean from Persia and Asia. With its strong Moorish tradition, southern Spain, particularly Valencia, remains the country's main producer of rice The national dish of Paella originates from the coastal cities and fishing ports of Andalusia. But the uses for rice extend much further than one national dish. Many other rich, saffron flavored risottos are widely popular and are good with Zarzuela, an extravagant feast of fish and crustacean. Italians also consume a lot of rice, predominantly arborio, short grain, starchy rice that cooks down to a soft, creamy consistency, Arborio supplies the authentic taste of the classic, subtle accompaniment Risotto alla Milanese, which is enriched with saffron, wine and Parmesan. In contrast, the fiery, dry pilaffs of Turkey and the Middle East are heavily spiced and mixed with numerous herbs dried fruits, nuts and vegetables.
Chickpeas are perhaps the most popular of the Mediterranean pulse and form the basis of creamy pastas like Hummus Along with other pulses and beans, they are widely used in cold, garlicky dressed salads and as the base of many soups.
Traditionally a peasant food, beans are given long, slow cooking and their taste is enhanced with cheap, but flavorsome meats or garlic-cured sausages Served with locally produced vegetables, beans are the heart of many delicious soups and stews for example, the traditional Cassoulet of France
Before cooking dried beans, soak them in water overnight. Boil them rapidly for ten minutes to drive off any toxins, then reduce the heat and simmer for the rest of the recommended cooking time only, add salt towards the end of the cooking time-if added too soon salt will toughen the beans.
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