Description
Traditional Eating Habits
Traditional eating habits of Mediterranean coun-
tries, and those countries along the basin, include olives,
fish, lamb, wheat, rice, chick peas and other legumes,
pistachios, dates, cheese, and yogurt. Bread typically
accompanies each meal.
Traditional food consumption includes the
following:
Dairy products. Most dairy products are eaten in
fermented forms, such as yogurt and cheese. Whole
milk is used in desserts and puddings. Feta cheese,
traditionally made of sheep or goat’s milk, is the
most commonly consumed cheese.
Meats. Lamb is the most widely eaten meat. Pork is
eaten only by Christians, not by Muslims or Jews. Many
Middle Easterners will not combine dairy products or
shellfish with the meal. Kosher beef, kosher poultry, lox
(brine-cured cold-smoked salmon, much of which is
slightly saltier than other smoked salmon), and sardines
are also common foods. Legumes such as black beans,
chick peas (garbanzo beans), lentils, navy beans, fava
beans, and red beans are used in many dishes.
Breads and Cereals. Some form of wheat or rice
accompanies each meal. Pita and matzoh (unleav-
ened bread) are common. Filo dough, which is used
to make baklava, is also used in many dishes.
Fruits. Fruits tend to be eaten as dessert or as snacks.
Fresh fruit is preferred. Fruits made into jams and
compotes (a cooked preparation of fruit in syrup) are
eaten if fresh fruit is not available. Lemons and con-
centrated lemon juice are commonly used for
flavoring.
Vegetables. Potatoes and eggplant are the most com-
monly consumed vegetables. Fruit and vegetables
are preferred raw or mixed in a salad. Vegetables
are often stuffed with rice or meats. Green and
black olives are present in many dishes, and olive
oil is most frequently used in food preparation.Food Preparation and Storage
Grilling, frying, grinding, and stewing are the
most common ways of preparing meats in countries
bordering the Mediterranean Basin. A whole, roasted
lamb or leg of lamb is a special dish prepared for
festive gatherings. Spices and seasonings are essential
in the preparation of Middle Eastern dishes. Common
spices and herbs include dill, garlic, mint, cinnamon,
oregano, parsley, leek, and pepper.
Many Middle Eastern nations, such as Turkey,
Syria, and Lebanon, have predominantly Muslim
populations. Eatinghalalis obligatory for every Mus-
lim.Halalis an Arabic word meaning ‘‘lawful’’ or
‘‘permitted,’’ and refers to Islamic law regarding the
diet. Animals such as cows, sheep, goats, deer, moose,
chickens, ducks, and game birds arehalal, but they
must bezabihah(slaughtered according to Islamic
method) in order to be suitable for consumption.
Halal foods are those that are:
Free from any component or ingredient taken or
extracted from an unlawful animal or ingredient
that Muslims are prohibited from consuming.
Processed, manufactured, prepared, or stored with
apparatus, equipment and/or machinery that has
been cleansed according to Islamic law.
Free from contamination when prepared or proc-
essed with anything considered unclean.Present-Day Eating Habits
Today, the Mediterranean region is characterized
by a high increase in modernization. The traditional
diet of the Mediterranean region has been affected by
modernization, particularly in the area of agricultural
production for trade. The countries of North Africa
and the Middle East struggle the most with modern-
ization problems. This has led to an increase in the
dependence on costly food imports from outside the
region. While the Greek economy remains rooted in
agriculture and the government places a strong
emphasis on agricultural reforms, Middle Eastern
nations face constraints such as high rates of urban-
ization, leading to the loss of vital agricultural land.
Modernization has created significant changes in
food consumption patterns in the countries of the
Mediterranean region. The factors affecting the tradi-
tional dietary customs of the region are economy,KEY TERMS
Antioxidant—Substance that prevents oxidation, a
damaging reaction with oxygen.
Fatty acids—Molecules rich in carbon and hydro-
gen; a component of fats.
Lactose intolerance—Inability to digest lactose, or
milk sugar.
Saturated fat—A fat with the maximum possible
number of hydrogens; more difficult to break
down than unsaturated fats.
Trans-fatty acids—A type of fat thought to increase
the risk of heart disease.Greek and Middle Eastern diet