Potatoes were an important crop in ancient Peru. The Incas also grew potatoes. Potato remains have been found in areas that date from 4000 B.C. Potatoes were known in Europe by the 16th century. They quickly became a very popular crop worldwide, and, in the mid-19th century, it was reported that the two main meals of the average working man in England relied more on potatoes than the traditional bread. Potatoes are tubers from the night shade family. They are 75%-80% water.
How to prepare:
Thoroughly clean the potato and, if possible, cook with skin intact, to preserve nutrients. If peeling, do so just before using, to prevent discoloration.
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PRUNES
Prunes, simply put, are dried plums, originating in the Caucasus. In recent times, the prune has developed a bad name, most likely because of its association with being a more bearable laxative. Its bad reputation aside, prunes are delicious straight out of the hand and 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. Store prunes at room temperature for up to 6 months in a tightly sealed container.
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QUINCE/QUINCES
Quince, a close relative of the apple and resembling a pale-colored pear, is a fruit used primarily in jams, jellies and pies. The fruit is incredibly hard, and thus needs long cooking to soften. The fragrance of the quince is unrivaled. Quince is grown primarily in the Mediterranean region. It is believed that the golden apple Aphrodite received from Paris as a prize for her beauty was actually a quince.
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RADISH
The ancient Egyptians cultivated radishes as far back as 2780 B.C., and by 500 B.C. radishes were available in China. A few hundred years later, they appeared in Japan. Black radishes were cultivated first, followed by white radishes, while round varieties appeared in the 18th century, along with the red-skinned types. Radishes can be either annuals or biennials; they are a root plant with many varieties. They are used in Asian cooking with great diversity. The varieties grown in Asia are larger and more leafy than those grown elsewhere. The Japanese call radishes "daikon," and the Chinese refer to them as "luo bo" or "bok." In Asian cooking radishes are grated, pickled, eaten raw (leaves and stems), fried, boiled, steamed, and added to sauces; they are highly prized vegetables.
The largest radish in the world is the Japanese sakurajima which can grow to 32 in/ 81 cm. Asian varieties are either white or various shades of red. In the West, the common radishes are white radishes, or "icicles." There are also black radishes, which are more mild; they are usually eaten raw (whole or grated) in salads.
How to prepare:
Clip any leaves and remove any dark patches at the base of the stem. Remove root tip. Wash and dry before using. Daikon must be trimmed and peeled before being used.
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RAISINS
Raisins are partly dried grapes. They get their name from the Latin for "bunch of grapes." There are both golden and brown varieties (their color depending on the type of grape used). The best raisins are said to come from Spain and are made from muscatel grapes.
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SCALLION/SCALLIONS
Scallions are also known as "green onions" or "spring onions" and they are, quite simply, immature onions that are harvested when young. Real scallions have a finer texture and milder flavor than globular, bottomed spring onions, but they are basically interchangeable.
How to prepare:
Usually, only the white and light green parts of scallions are used in cooking. For maximum flavor, add the scallions just before serving, as their tender flavor tends to dissipate with heat.
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SHALLOT/SHALLOTS
Shallots are the mild-flavored cousin of the onion/garlic group and a member of the lily family. They did not come into culinary use until the 18th century. They are now widely used, particularly in French cooking. Their green tops are marketed as scallions.
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The origin of spinach is not known but it was probably first cultivated by the Persians and from there spread to China. Spinach was known in Europe by the 11th century, when it was introduced there by Arabs, who considered it the prince of vegetables. It did not, however, gain wide acceptance in Europe until the 16th century.
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STRAWBERRY/STRAWBERRIES
Nearly everyone has a favorite method for serving strawberries. Russians like them with sugar and cream; Italians like them with red wine or orange juice poured over; Germans like them with lemon; and the French like them with champagne or liqueurs. Americans know that they make the best ice cream; Japanese use them to make a delicate liqueur; and in the Philippines they are used to make special holiday breads. The people of the Eastern Mediterranean consider themselves the wisest of all, for most eat strawberries plain, considering that there is no better way to enjoy their full, rich flavor.
Although cultivation of this delicate fruit began in the region only in the 13th century, many traditional beliefs have even developed about when to serve them. Even though they have never been thought to be aphrodisiacs, this is a fruit with strong sexual connotations for many. Greeks consider them an ideal aide during seduction scenes; Egyptians like to munch them after their seductions; and Turks, perhaps wisest of all, like to have them on hand during their more passionate moments.
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TOMATO/TOMATOES
Tomatoes were popular in ancient Mexico and were brought to Europe as a result of the Spanish conquest in the early 16th century. Europeans were quite skeptical about tomatoes and considered them poisonous for many years. Tomatoes are related to potatoes and are a member of the night shade family. Valued for their taste, tomatoes (which are actually fruits and not vegetables) are considered the flavoring par excellence for many dishes of the region.
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VINE LEAF/VINE LEAVES
Vine leaves, or grape leaves, are native to the Mediterranean and are used as wrappers to contain rice and/or minced meat. Mature grape leaves are used to wrap small fish and birds and to make delicious hors d'oeuvres. The youngest and most tender of the vine leaves are used to make fritters or, when finely chopped, are added to green salads. In Lebanon and Jordan they can also be found in use as decorative garnishes with fresh fruits.
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WATERMELON/WATERMELONS
Although it is not widely known, the first wines of the Eastern Mediterranean were not made from grapes. They were made from the watermelons that grew in the shade of trees in Egypt. So highly prized were these wines that they were stored in special earthen jars and these were placed on large wood pallets.
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ZUCCHINI/ZUCCHINIS
Zucchini is a type of summer squash also known as "courgette" or "marrow." It is either green or pale green and is used as a staple in Italy, where it was developed. It is versatile, has a mild flavor and is popular in rice dishes.
How to prepare:
Wash zucchini gently as it can be pierced easily. Dry and remove stem ends. It is not necessary to peel zucchini.
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ZUCCHINI FLOWERS
The large flower of the zucchini are both edible and decorative. They can be eaten stuffed or gently fried in flour or a thin batter.
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ALMOND/ALMONDS
The almond tree is a member of the rose family and is also related to the plum and apricot. Almonds are the seeds of fruit that are either bitter or sweet. Sweet almonds are used raw or cooked -- the most popular being the Jordan almond. Bitter almonds need to be cooked before being used, as they contain prussic acid. A milk substitute can be made with water and ground almonds.
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BAKING POWDER
Baking powder, a combination of starch or flour, an acid ingredient such as acid salt, and baking soda, is a leavening agent that causes dough to rise during baked. The baking soda reacts with the acid ingredient, forming minute gas bubbles, which in turn causes the food to rise.
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BAKING SODA
Baking soda, also known as bicarbonate of soda, is a key ingredient in baking powder. It is a leavening agent used in a combination with baking powder or in mixtures containing an acid ingredient. When using baking soda, bake the dish as soon as possible because the baking soda begins to react very quickly, especially if it comes in contact with a liquid.
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BARLEY
Barley is a grain that has been cultivated since ancient times. It is most often used in stews and soups, as it serves as a thickening agent. It is also used to brew alcohol and make sugar.
How to prepare for cooking:
Barley does not need presoaking before cooking.
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BROAD BEAN/BROAD BEANS
Like pasta, the people of the Eastern Mediterranean have always perceived dishes based on grains and beans as "poor people's food." Despite this stigma, dishes based on beans, or pulses, are among the most popular of dishes in the region and are served as often in the homes and restaurants of the rich as in those of the poor. Broad beans been cultivated since the time of the ancient Egyptians and are used heavily in Mediterranean cuisines.
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BREAD
Harvesting grains for bread is an ancient practice that goes back 10,000 years. The ancient Egyptians were skilled at making breads, as were the Greeks and Romans. A few years after Columbus journeyed to the New World, wheat was introduced there and has remained a staple ever since.
Bread lovers are invariably delighted when they visit any of the nations of the Eastern Mediterranean, because in addition to the various styles of round, flat pita breads (most of which have pockets for filling with a variety of foods) that are so closely associated with the area, there are literally hundreds of different breads to be found.
Historically, the Moslems, Jews and Christians of the region believe that bread was a direct gift from God, and because of this wasting bread is considered a terrible sin. In many homes, for example, even a piece of bread that falls on the floor will be picked up, kissed and returned to the table.
Whereas the breads of the Arab peoples tend to be round, flat, soft inside and out and relatively light, the breads of Greece, Turkey and Cyprus can take on any of hundreds of shapes. Whatever their shape and from whatever type of flour they are made, such breads tend to be remarkably dense and incredibly flavorful. So adored are breads in the region that nearly every nation and every religion (and sometimes even specific villages or cities) have devised their own special holiday breads, many of which are so rich that they are considered more like cakes.
Composition:
The fundamental ingredients in making bread are yeast, flour (usually wheat flour), some type of liquid, fats, sugar, salt, and eggs. Yeast (saccharomyces) is a one-celled fungus. Some yeasts change sugar in fruit juices into alcohol. Others produce carbon dioxide for leavening in making bread. There are many varieties. In bread making, either dry or cake (compressed) yeast is used. Cake yeast must be refrigerated and used by the expiration date. Dry yeast, if refrigerated, can keep indefinitely but should also be marked with an expiration stamp. Flour is produced from the grinding of wheat. The nutrients in bread are measured by the percentage of whole wheat preserved in the loaf.
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BREADCRUMBS:
There are two basic families of bread crumbs: fresh and dry. Dry breadcrumbs are most often from white bread but can also be from rye or country bread. Fresh breadcrumbs, which are more delicate than dry, are commonly also produced from white bread. They are used for coating cutlets for frying and are also an excellent ingredient for stuffings.
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BULGUR/BULGHUR
Bulgur, or bulghur, is made by boiling whole-wheat grains, drying them and coarsely grinding them. Bulgur is very popular throughout the region. Known as "bulguar" in Turkish and "pourgouri" by Greeks and sometimes as "cracked wheat" in English, bulgur is nothing more than coarsely ground wheat. It is extremely popular and one of its best examples is in the salad known as tabbouleh.
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CHICKPEAS
Chickpeas have been found in ancient Jericho and were commonly grown around the Mediterranean in ancient times. Remains of chickpeas have been dated to around 2000 B.C. Ancient chickpeas were cultivated with barley and rye crops. Chickpeas are annuals and are the edible pods from a branching bush grown throughout the Mediterranean. The pods wrinkle as they dry. They may be boiled, pureed, or baked.
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CORNSTARCH:
Cornstarch, sometimes referred to as cornflour, is a fine, white flour obtained from cornmeal. Cornmeal is pulverized until the starch can be extracted. It is then used for thickening sauces and baking cakes.
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CORNMEAL
Cornmeal, or maize, is finely ground corn. This mild-tasting cereal grain is used as the basis for polenta, corn breads, and as a coating for batter frying. Cornmeal is a good alternative to pasta and rice and is an excellent source of carbohydrates. It is hard and bright yellow and is often used for feed.
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FLOUR
The use of flour dates back to the early Middle Ages, when finely ground cereal grains -- such as wheat, barley, oats, rye, rice, and corn -- were milled, sifted, and separated to form flour. The term generally refers to a wheat product.
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HAZELNUTS
Hazelnuts, also known as filberts, are small, brown, round nuts. Because of their sweet, rich flavor, the can be found in many desserts and sweets in the region, especially in Turkish Delight. No other nut accompanys chocolate better than the hazelnut. Chopped or flaked, hazelnuts can also be sprinkled over many rice and vegetable dishes.
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KADAIF
Known in the Middle East as 'konafa,' kadaif is a Greek and Turkish flour-and-water pastry that has been sieved into very thin strands. The pastry itself looks a lot like shredded wheat. Incredibly light and remarkably easy to work with, kadaif is usually served as a dessert. It is most often layered or rolled with chopped nuts, baked then soaked in syrup. Desserts made with kadaif are one of the true pleasures of the Middle East.
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LENTIL/LENTILS
Lentils are an ancient product that has been cultivated in the Mediterranean since as far back as 6700 B.C. Lentils were one of the first seeds used as food. Lentils are annuals that are related to beans but are the seeds of a grass. They are legumes and are green, brown, or orange-red. Puy lentils are French lentils that are dark brown in color and come in varying sizes. Lentils are often used in salads, soups, or combined with pasta.
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NUTS
In ancient times, the Egyptians, Babylonians and Sumerians believed that because the most popular nuts of the area were seeds, each nut had the potential for giving birth to an entire new universe. That did not, however, stop people from eating and enjoying the special flavors of the nuts of the region. In addition to being eaten plain, nearly all of the nuts readily available - hazelnuts, pistachio nuts, walnuts, almonds and poppy seeds - make their way into the cooking pot. Egyptians and Syrians use ground almonds and pine nuts to thicken sauces; the Jordanians and the Israelis learned from the Iranians how to make a walnut sauce that is flavored by pomegranate juice; and in Turkey and Cyprus nearly every meat stew will be complemented by whole or lightly crushed hazlenuts and pistachio nuts.
Traditionally, the most popular nuts of the region have been walnuts, almonds, pistachio nuts, pine nuts, sunflower seeds and chestnuts. In modern times, lichee nuts, cashews and peanuts have also become part of the regional cuisine.
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PASTA
According to popular folklore, when Marco Polo returned to Venice after his 12th century voyage to China, he brought back the secret of making pasta. All of which makes for a fine story, except that like many of the other popular beliefs about food, it is a myth. A good deal of evidence indicates that the Italians learned to make pasta from the Egyptians as long as six centuries before the beginning of the Christian Era. Today, most archaeologists agree that pasta (known in Arabic as "rishta") developed simultaneously in three places - China, Egypt and Cyprus, and only from there made its way into the Italian and European repertoire.
Whether it came via Cyprus or Egypt is not known, but we do know that the peasants of Greece were eating pasta long before it came to be thought of as an Italian food staple. Several hundred years before Julius Caesar was born, for example, some unknown Greek invented a dish in which he added olive oil, pepper, leeks and chickpeas to his pasta. It is also known that during the same time Greeks were dining on timballos, sweet and savory pies, made with meat and pasta.
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PHYLLO DOUGH
Known as brik to most Arabs, and yufka to Turks, the paper-thin leaves of this dough are the basis for hundreds of different recipes. Burrekas, Baklava, Greek spanikopita, and the famous Egyptian pastilla, a pigeon pie seasoned with ginger, saffron, cinnamon, allspice, sugar and almonds would simply not exist without phyllo.
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PINE NUTS
Known in America either as "Indian nuts" or by their Spanish name of "pinoles," these minuscule nuts are often used in stuffed vine leaves, in making pesto and mixed together with many rice dishes. Fried in oil they are also commonly sprinkled over salads.
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PISTACHIO/PISTACHIOS
Mentioned often in the Koran and in the works of many Arab poets, the small, hard shelled pistachio nut has always been considered a luxury throughout the region. Despite the difficulty in opening their shells, the nuts are adored for their color and rich flavor and as well as being eaten plain are used in pat(s, sprinkled over hundreds of different dessert, rice and meat dishes, and served together with cheeses. Their bright green color enlivens foods. They are sold either salted or unsalted and sometimes their shells are dyed bright red.
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POPPY SEEDS
Poppy seeds come from the opium poppy but the seeds are not narcotic because they do not form until the plant has fully ripened and has lost its opium content. Whole seeds are scattered over bread, mixed with pasta, and used with pastries and cakes. Crushed seeds are mixed with sugar and honey as a filling for cakes and pastries.
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RICE
Rice is a cereal grain of which there are many varieties. It has been cultivated for nearly 6,000 years. It probably originated in India and from there spread to the Mediterranean. Rice is pronounced "riso" in Italian, "aroz" in Spanish, and "riz" in French.
How to prepare:
Brown rice takes a 2 to 1 ratio of water to rice and requires about an hour of cooking time. White rice takes a 2 to 1 ratio of water to rice and requires about 20 minutes of cooking time. Wild rice takes a 3 to 1 ratio of water to rice and requires about 45 minutes of cooking time.
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SEMOLINA
Semolina is a wheat product. After the bran and wheat germ are removed, semolina is the floury residue from a hard wheat, known as durum wheat. Semolina is used for most commercial pastas, though it produces a hard dough, and requires a longer cooking time than does the pasta made from flour.
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SESAME SEEDS
Sesame seeds can be white, red, or black seeds. The white seeds are used in Mexican and Japanese cooking and in the Middle East are ground into a paste called "tahini." In fact, without sesame seeds, tahini, humus and many other Middle Eastern dishes could not exist. The black seeds are more biting and are often roasted before use. They yield an oil when pressed, which is often used in Asian cooking. They are sometimes referred to as "benne."
