Mediterranean Cuisine by Master Chef

This program covers the Mediterranean cuisine picking up some selected classic famous dishes by mASTER cHEF

Mediterranean cuisine is the food and methods of preparation used by the people of the Mediterranean Basin. The historical connections of the region, as well as the impact of the Mediterranean Sea on the region's climate and economy, mean that these cuisines share dishes beyond the core trio of oil, bread, and wine, such as roast lamb or mutton, meat stews with vegetables and tomato (for example, Spanish andrajos), vegetable stews (Provençal ratatouille, Spanish pisto, Italian ciambotta) and the salted cured fish roe, bottarga, found across the region. Spirits based on anise are drunk in many countries around the Mediterranean.

Mezze Dip - Mezze Dips are simple to make dips that can be served as part of a Mezze type spread. Mezze is a way of dining, in which a selection of small dishes are served. They are meant to be shared, either as an appetizer or a light meal.

Greek Salad - Greek salad or horiatiki salad is a popular salad in Greek cuisine generally made with pieces of tomatoes, cucumbers, onion, feta cheese, and olives and dressed with salt, pepper, Greek oregano, and olive oil. Common additions include green bell pepper slices or caper berries

Lamb Shank Tagine - A mouth-watering Moroccan dish of tender lamb in a thick, aromatic sauce with flavours of pomegranate and almond.

Mix Paella - Mixed Paella is one of the most famous variants of the traditional paellla. The recipe contains not only different kinds of meat but also with a mix of different shellfish

The Israeli dish Shakshuka - an addictively spicy mix of tomatoes, chillies and garlic with fresh eggs cracked right into the sauce to poach. Served with flatbread

Tabbaouleh and Felafel - Tabbouleh is an Arab salad of cracked wheat mixed with finely chopped ingredients such as tomatoes, onions, and parsley served with Pocked bread. Falafel is a Middle Eastern dish of spiced mashed chickpeas or other pulses formed into balls or fritters and deep-fried, usually eaten with or in Pita Bread

Snapper Papilote provencale - Provençal style food, centered in the South of France, includes a love for fresh fish, extra virgin olive oil, and pungent garlic