Butter was probably first produced in Asia and eventually spread throughout Europe. It takes its name from a combination of the Greek words for "cow" and "cheese."
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CHEESE
Among the most popular of regional cheeses are Greek Feta which is often stored in brine; soft-mold-ripened cheeses similar to Camembert and Brie that are ripened by the action of bacteria; and hard cheeses such as the Cypriot Haloumi or the Greek and Turkish Kephalari. Among the most common ways of serving these cheeses is by cooking them on the grill or by frying them.
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SERVING CHEESES:
Today, to many Turks, Greeks, Egyptians and Lebanese, the thought of concluding even the simplest of meals without one or two cheeses is abominable. Whether one or twenty cheeses are offered, and regardless of whether they are served on separate plates or a large cheese board, they will always be served with bread. Unlike the French and the Italians, however, butter is rarely offered with cheeses.
At home or in restaurants, it is considered traditional to offer the cheeses first to the host or hostess. After inspecting the cheeses (do not be shocked when really knowledgeable guests poke the cheeses with their fingers to check their ripeness), the host then plunges a knife into any uncut cheeses on the plate before passing them around to the other guests. This is done because some guests are too shy to start a previously uncut wheel of cheese. The red wine that was served with the dinner is always considered appropriate for drinking during the cheese course.
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GOATS' CHEESE:
When Mark Twain visited Athens, Istanbul and Jerusalem at the turn of the century he was surprised to learn that "nearly everyone, regardless of whether they live in the cities or the mountains, owns at least one goat." Twain need not have been surprised, for the milk and cheeses of goats have historically been highly valued in the Mediterranean region since the days of antiquity. All around the Mediterranean, the land is often mountainous and stony, pasture land is poor and the land is dry, thus providing ideal conditions for raising goats. Although not everyone has liked the somewhat gamy flavor of goat's meat cheeses made from the milk of goats have been especially popular.
In more modern times such cheeses have been particularly popular among Bedouins, nearly all of whom keep goats and with those farmers whose land is not often suitable for raising cows. In keeping with tradition, goats' milk cheeses are small in size, have a relatively high fat content and range from soft to medium-soft. Because goat's milk is vastly different than cow's milk, try not be deterred by the high fat content (up to 45%) of these cheeses. Goat's milk cheeses are easily digestible and contain high levels of the type of cholesterol that nutritionists claim is good for us. They are also rich with proteins, mineral salts and Vitamins A, B1, B2 and C.
If your guests ask, as many will, whether they should cut away and discard the rind of these cheeses, let them know that even though this is their privilege, it is unnecessary, for the rind is no less full of flavor than the cheeses themselves.
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FETA:
Greek feta is a flaky, semi-soft, ripened cheese which is often stored in brine. It has a distinctively delicate and salty-sweet flavor. It is used in sandwiches, snacks, appetizers and meat pies, but it is most recognizable crumbled over a "Greek Salad."
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HALOUMI:
This very hard cheese is the only truly original contribution of the Cypriots to the regional cuisine. It is often served fried in olive oil with sesame seeds sprinkled over the top.
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KASHKAVAL:
Kashkaval is a ripe, hard cheese made from sheep's milk. It is used for cooking, and when freshly grated makes a flavorful garnish.
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KEFALOTYRI:
Kefalotyri is a very hard Greek cheese used in many dishes in the region. It is a dry-salted cheese that has been left to age for several months. "Kefalotyri" literally means, "head cheese," because after being pressed into molds, the resulting shape is usually that of a head or skull. Although the cheese can be sliced, it is most often grated.
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PARMESAN:
Parmesan is a very hard Italian cheese sold in cylinders, wedges or grated. It is a ripened cheese that's color is white or yellow. It can be sprinkled over pasta and salads, or used in meat dishes, most notably, Greek Mussaka.
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RICOTTA:
Ricotta cheese is a sweet, creamy Italian whey cheese. It is an unripened cheese used in many appetizers, salads, desserts and meat dishes, most notably, Greek Mussaka.
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CREAM
Cream is the separated rich, fatty part of whole milk that rises to the top. The longer it stands (at the top), the sweeter it will be. Heavy cream, sometimes called double cream, contains a minimum of 35% milk fat. Light cream, also called single cream, contains 16-32% milk fat.
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EGG/EGGS
Some good tips when using eggs are: Never cook them in aluminum pans (glass or enamel is best,) and never stir eggs with an aluminum utensil. With the exception of French omelets, high heat ruins eggs. Do not overcook eggs because they become tough and flavorless. To avoid curdling, do not boil sauces after egg has been added to them. And, finally, it is best to have eggs at room temperature before cooking them.
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MILK
Milk is usually extracted from cows, sheep, or goats. There are many kinds of milk available containing various amounts of milk fat. The most common milk, whole cow's milk, is pasteurized, homogenized, and vitamin fortified.
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SOUR CREAM
Sour cream, like yogurt, is produced by injecting certain bacteria into milk or cream, causing fermentation. It does not, as some think, get it's sour flavor from having spoiled, but rather from the bacteria that has been added. Sour cream adds a wonderful flavor and creaminess to meat and game dishes, soups and sauces.
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WHIPPING CREAM
Whipped Cream is probably the most recognizable garnish for cakes, cookies and other desserts. It is attained from beating heavy or whipping cream at medium speed until it doubles in size. For sweetened whipped cream add 1-2 tablespoons of sugar and 1 teaspoon of vanilla extract for every cup of heavy or whipping cream used. For chocolate whipped cream add 2 tablespoons of instant cocoa mix for every cup of heavy or whipping cream used. When making whipped cream from scratch, do not over beat or you will end up with butter.
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YOGURT
There is no question that the most popular dairy product of the entire Eastern Mediterranean is yogurt. Thick and sour or at a near liquid consistency and almost sweet, yogurt is consumed at breakfast, lunch and dinner, as snacks and even in hospitals where it is firmly believed that it will restore energy to people who are feeling under the weather.
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CALAMARI
Calamari, also known as squid, are mollusks that are closely related to the octopus. Their origin is unknown, but fossil records have recorded their presence from as long as 500 million years ago. The squid is a hunting predator capable of reaching extremely fast swimming speeds, and are found in various sizes ranging from 2 inches to 15 meters.
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SMOKED COD'S ROE:
The Greek national dish, taramasalata would not be complete without smoked cod's roe. After being washed, the cod's roes are dry-salted for approximately 8 hours, then rinsed and dipped in boiling water. The boiling water causes them to swell. The boiled roes are then smoked. From there they can be grilled, broiled or fried.
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FISH STOCK:
Fish stock is made from cooking aromatic vegetables such as onions, leeks, carrots and celery, along with fresh herbs and fish bones in water, or water and wine, for about 30 minutes.
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GROUPER:
Grouper, a saltwater fish, is a very common Mediterranean fish. Although found along the entire eastern Mediterranean coast, it is most common along the Egyptian coastline. All over the region, grouper is broiled, grilled and baked as part of mezes and main courses.
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HERRING:
Herring, an oily saltwater fish found in the Atlantic and Pacific, is valued for its flesh and roes. Although they can be stuffed and baked, fried or broiled, they are used mainly for canning, smoking and pickling.
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SALTWATER FISH:
Because nearly all of the countries of the region have a coastline on the Mediterranean sea, salt water fish are particularly well known in the region. Among the most popular of these are the red mullet (known as barbounia to Turks and Sultan Ibriham to Arabs); gray mullet (also called arous or burri - the French equivalent of the dourade); sea bass (locus); and sole (smak Moussa, named in Arabic after Moses. Because of its thinness it is said to have been sliced in half when Moses parted the Red Sea). Other well known salt water fish are the turbot, cod, sardines, tuna, John Dory, gurnard and swordfish.
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FRESH WATER FISH:
Even though the fish from the Nile River are not considered fit to eat because they too often have the strong taste and smell of the Nile mud, fresh water fish are also popular. From the lakes and ponds of nearly every country in the region comes the extremely popular carp. For thousands of years trout have come from the rivers and streams of Turkey and Greece, and in recent years, with the advent of fish farming, trout and bass have also become popular in Israel, Egypt, Jordan and Lebanon.
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SALTED FISH:
Even though fish originally underwent the process of salting and drying to preserve them so that they could be stored or taken on long journeys, dried salted fish are still adored. Even though most fish are saltedcommercially, in parts of Turkey and Egypt many still buy fresh fish, wash and clean it, split it open, salt heavily inside and out and then dry it either in the sun or by burying it in hot sand or mud.
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PICKLED LAKERDA:
Lakerda is a large, oily fish found in the Mediterranean Sea, mostly around the coast of Turkey. It is either pickled or smoked.
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MUSSEL/MUSSELS
Mussels are mollusks that are sold fresh in their shells. They should only be purchased from reputable vendors or gathered fresh because if eaten out of season, they can be toxic.
They must still be alive when cooked and their shells should be tightly closed and uncracked.
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OCTOPUS
Octopus are mollusks that are closely related to the calamari, and similarly release malanin as a decoy from their sack. Their origin is unknown, but fossil records have recorded their presence from as long as 500 million years ago. When cooking octopus, remember to cook it slow and lengthy otherwise the flesh will harden. The most popular way in the region to eat octopus is in bite sized pieces soaked in garlic and olive oil.
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PICKLED MACKERAL
Mackeral is small and less expensive than lakerda, but similar in quality.
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RED MULLET
Because nearly all of the countries of the region have a coastline on the Mediterranean sea, salt water fish are particularly well known in the region. Among the most popular of these are the red mullet (known as barbounia to Turks and Sultan Ibriham by Arabs).
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RED SNAPPER:
Red snapper, a white, creamy fleshed, saltwater fish, is found in the Gulf of Mexico. Small red snapper are usually stuffed and baked whole while larger ones, weighing up to 30 lb/13 1/2 kg, are used as fillets or steaks. They can be broiled, grilled, fried or baked, and make a wonderful addition to fish soups calling for white fish fillets.
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SARDINES
Sardines are a salt water fish belonging to the herring family. They are extremely popular in the region eaten fried or grilled. Although fresh sardines are not easily attainable in most places outside of the region, they can almost always be found canned in a variety of oils and sauces.
Although canned sardines, as a result of the canning process softening the bones, can be eaten whole, always have some bread on hand when eating fresh sardines to help get the little bones that get stuck in your throat all the way down. Water doesn't work, but bread does the trick every time!
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SHRIMP/SHRIMPS
Shrimp are shellfish that come in a variety of sizes and colors that range from pale gray to red. They are available year round and can be eaten cooked or uncooked. To prepare, use kitchen shears, remove the shell and lift the shrimp out. Devein the shrimp, if necessary, by making a shallow cut through the spine and remove the vein that runs along the curve. This vein is harmless and deveining is done for aesthetic reasons.
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STRIPED BASS:
Striped bass, a firm, white, saltwater fish, is very common to the Mediterranean and is also found in Euprope off the southern Atlantic and in the United States off the East coast. All over the region, striped bass is stuffed with herbs and broiled, grilled or baked as part of mezes and main courses. Striped bass, along with grouper, is in the sea bass family.
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WHITE FISH FILLET/WHITE FISH FILLETS:
White bream, bass, daurabe and turbot can all be used in recipes calling for white fish fillet.
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APPLE/APPLES
Ever since that long ago day when Adam and Eve sampled the first apple from the first apple tree, people have tried to attach great moral value to eating apples. Catholics associate the apple with original sin; Jews with the acquisition of knowledge and Moslems with obedience.
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APRICOT/APRICOTS
Over the years, many local beliefs have developed about these delicious fruits. Bedouin women say that tea made from apricot pits increases fertility; men in Turkey and Greece consider apricot juice good for longevity; and many Israelis, Lebanese and Egyptians take the gift of apricots to be a sign of true friendship. In parts of Turkey and Syria, many consider it a sign of good luck when announcing an engagement, for the man to give his future parents-in-law a basket of fresh apricots or, if they are out of season, a large jar of apricot preserves.
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ARTICHOKE/ARTICHOKES
Artichokes were always considered to be stately vegetables. They were a particular favorite of King Henry VIII, and Catherine de Medici complained of stomach ailments due to her immoderation in eating them. Artichokes contain cynarine which causes food eaten afterwards to taste sweet. Whole artichokes, often stuffed, find their way into Greek and Turkish soups, and are an essential ingredient in many Jordanian and Syrian stews.
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BEET/BEETS
The Greeks were early cultivators of the beet. Beets were later introduced to the Romans, who referred to them as "Roman beets" well into the Middle Ages. They were eventually grown for sugar production. Sugar beet is still a common source for sugar, second only to sugarcane.
How to prepare for cooking:
Wash delicately so as not to split the skin. Do not peel beets or remove the root ends or stems until you are ready to use them -- they will bleed.
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BELL PEPPER/BELL PEPPERS
Bell peppers, or sweet peppers, are either green, red (meaning fully matured), orange, or yellow. Although they are called peppers, neither the sweet nor the hot varieties are related to the common pepper. Christopher Columbus mistakenly identified hot peppers, which natives referred to as chillies, as the peppercorns native to Asia. They are members of the nightshade family.
How to prepare:
To seed and derib: halve from base to stem and remove stem membrane and seeds.
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JUNIPER BERRIES
Juniper berries come from a small evergreen tree native to Europe, the Arctic and North Africa. The berries are picked and dried and should be crushed with the back of a spoon and used with care because they have such a strong flavor. In addition to providing the flavor of gin, the whole berries are good with strong rich foods such as game and, in sauerkraut based dishes. Crushed juniper berries can be used in pat(s, with game birds, and in stuffings for poultry.
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BERRIES
Blackberries, dewberries, raspberries, youngberries, cranberries, blueberries, boysenberries, gooseberries, strawberries and loganberries all fall under the category of "berries." Generally speaking they are available during the summer months. Only strawberries are available all year round. Look for fresh, plump, beautifully colored berries that are not crushed or molded. Also avoid any berries that have leaked juice through the carton. Delicious straight out of the hand, berries also make a wonderful addition to many sauces, coffee cakes, breads, desserts and stews. They are also excellent for stuffing meats and poultry such as lamb or chicken. Refrigerate all berries and use within 1-2 days of purchasing.
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CAPER/CAPERS
Capers are the buds from the unopened flowers of the caper bush (capparis spinosa) which are pickled and preserved in vinegar and salt. They are widely used in the Mediterranean, where they grow wild, for adding zest to sauces, fish, and meat. The best capers come from France and are known as Capucine or Nonpareille. Pickled nasturtium seeds can substitute for capers, if needed.
