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INTRODUCTION
by
Mary
Iliadis
Mediterranean
nutrition is the type of food, which constitutes the main diet
of the people who inhabit the areas surrounded by the Mediterranean
Sea.
Mediterranean cuisine owes its reputation not only for its healthy
effect, but also for its savory and delicious taste. Note that
some recipes have become so renowned that their fame has extended
by far the frontiers of their respective countries. The mere mention
of their name instantaneously reminds us of those places.
For instance, whenever moussaka or stuffed vine leaves (dolmadakia)
are mentioned, we think of Greece, cevap cici brings to mind Yugoslavia,
pizza or spaghetti-Italy, cooked rabbit-France, paella - Spain,
couscous - Morocco, falafel - Egypt, hummus - Lebanon and kebab
- Turkey.
The Mediterranean region is abundant in agricultural products,
thus significantly influencing the cuisine, especially when combined
with a rich variety of seafood and livestock. Sheeps’ or goats’
milk is preferable for making cheese such as Feta or for yogurt
and butter.
The secret to this nutrition, however, is undoubtedly the use
of the olive fruit on an exclusive basis and in large quantities.
Olive oil is the fat singularly used not only in main dishes but
also in hors-d'oeuvres and desserts. Archaeological excavations
in Santorini and Nissyros have proven that olive trees were cultivated
in this region some 5,000 years ago. The olive tree, has contributed
so significantly to human life that ancient Greeks decided to
glorify it by crowning their mortal heroes, such as their Olympic
winners, with an olive wreath. It was also a symbol of their Gods.
Olive oil, this ideal and delicious nutritional fat for all recipes,
was the unique element for foodstuff preservation, the main lighting
means, and even, according to Hippocrates, the principal ingredient
of ointments applied to certain skin diseases and even massage.
Nowadays, medical research has proven that the consumption of
olive oil and olives, aids in the proper function of our digestive
system. It keeps peoples skin and hair, healthy and shiny. It
helps to maintain a normal value of cholesterol and blood pressure
and it contributes significantly to the regeneration of our cells.
Finally, it is recommended that people suffering from heart disease
consume olive oil, as it helps them combat arteriosclerosis.
In these recipes of the New Mediterranean Cuisine, I recommend
that oil be added after removing the food from the heat. As a
result the oil does not split its molecules, thus, neither increasing
its acidity nor losing its flavor or its vitamins.
Hors-d'oeuvres accompanied by fresh bread or pies or bread sticks,
are usually small morsels that tickle your palate and prepare
the body to consume the food to follow.
Salad is a dish that can be served from the beginning of a meal
until its conclusion. It is always served in abundant quantities,
in large bowls. If it is made of fresh vegetables, these should
be cut at the very last moment and the dressing should be added
just before serving.
The first dish is always served in small quantities but is rich
in flavor. It may be a combination of cereals in the form of pasta
or pizza or a pie made with vegetables, meat or fish or even a
cheese platter. It may be a dish where rice is used as a filling
as in the case of dolmadakia, the stuffed vine leaves. On a cold
day, soups are a preferred dish.
The main course is served in larger quantities. Vegetables, which
are included in every meal, accompany animal proteins or may even
be the main dish. When cooked plain, they are dressed only with
olive oil and served with goat or sheep milk cheese.
Olive oil is also used to garnish pulses, which are also consumed
in large quantities in the Mediterranean. Mollusks are cooked
with pasta or rice or vegetables and fish is also a tempting second
course.
All types of meat in the New Mediterranean Cuisine are cooked.
Stews and oven-baked dishes are preferred to roasted meat. Oil
is always added in abundance during cooking as well as flavored
with a dash at its completion, just to give a last touch to your
food.
Finally comes the dessert. This is such a delicate dish that it
ought to be something special. The Mediterranean peoples are very
fond of pastry with a strong sweet taste. We make use of the same
ingredients as almost any other cuisine in the world but add various
spices to lend our desserts a particular taste and flavor.
The recipes recommended in the following pages, come mostly from
the Greek Cuisine, which is the source of the Mediterranean diet.
I believe that my effort to present, in detail, the preparation
of each recipe, will help everyone, those of you who are knowledgeable
about cooking as well as those making your first steps, cook all
the recipes included in this book. In the New Mediterranean Cuisine,
each dish provides us with the ideal material for our sustenance
while simultaneously aspiring to please three of our five senses
aroma, taste, and beauty of colors so as to generate a feeling
of overall satisfaction. An added important benefit is that its
proven nutritional value enhances our longevity. So, enjoy the
New Mediterranean Cuisine as often as you can and don't keep such
a pleasure a secret. Share it with your friends. They will be
grateful to you forever!
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