medelhavsköket

Medelhavsköket, known in English as Mediterranean cuisine, refers to the culinary traditions of the Mediterranean basin, encompassing the coastal regions of southern Europe, North Africa, and the Middle East. The cuisine is characterized by its emphasis on fresh, locally sourced ingredients, olive oil as the primary culinary fat, and a balance of flavors that combine herbs, spices, and citrus.

Key components of medelhavsköket include legumes such as chickpeas and lentils, grains like rice, barley, and bulgur, and a wide variety of vegetables including tomatoes, eggplants, peppers, and leafy greens. Seafood is abundant in coastal areas, and meats are often used sparingly, with poultry and lamb featuring in many dishes. Dairy is commonly consumed in the form of yogurt and cheeses such as feta and ricotta, while sweets often involve honey or simple fruits.

Typical dishes span a range of preparations. Classic examples include Greek moussaka, Italian pasta with tomato sauce, Spanish paella, and North African couscous. Preparation methods focus on grilling, roasting, braising, and steaming, while fresh salads and dips such as tzatziki and hummus showcase simple assembly of wholesome ingredients. Mediterranean breads, notably pita and focaccia, complement many meals.

Nutritionists frequently associate medelhavsköket with health benefits, citing high intake of monounsaturated fats, antioxidants, and fiber, which contribute to cardiovascular health and reduced risk of chronic disease. Modern gastronomy often fuses traditional elements with contemporary techniques, yet the genre remains rooted in shared seasonal produce, social dining rituals, and a philosophy of balancing taste with nourishment.