Mediterranean cuisine: Difference between revisions

Mediterranean cuisine comes from the 21 countries that surround the Mediterranean Sea such as Italy, France, Spain, Greece, Turkey and various countries in the Middle Eastern region. The food consists primarily of fresh fruits and vegetables with an emphasis on poultry and seafood, rice, grains and pastas. Grilling or broiling is the prevalent method of cooking, with Olive Oil the most prevalent fat or oil used in the preparation of salads, marinades, vegetables, poultry and seafood. Eggplant, artichokes, squash, tomatoes, legumes, onions, mushrooms, okra, cucumbers, and a variety of greens are served fresh, baked, roasted, sautéed, grilled and puréed. Yogurt and cheese are also a major component of Mediterranean cooking. Close proximity to the Mediterranean Sea provides access to fresh seafood. Fresh herbs are used in abundance.<ref>[http://www.lasvegasrestaurants.com/article.cfm/article/115/An-Introduction-to-Mediterranean-Cuisine An Introduction to Mediterranean Cuisine]</ref>