Template:Mediterranean cuisine

From WikiMD.com Medical Encyclopedia

Mediterranean cuisine

Regions

Southern

Maghrebi	Algerian Chakhchoukha Berber Libyan Bazin Moroccan Méchoui Tajine Tunisian Shakshouka Regional Couscous
Egyptian	Duqqa Ful medames Kushari Mulukhiyah
Levant	Israeli Hamin Jordanian Mansaf Lebanese Kibbeh Palestinian Musakhan Syrian
Regional	Baba ghanoush Hummus

Northern

Turkish	Cheeses Desserts Kebabs Rakı Turkish tea
Greek	Gyros Greek salad Stifado Feta Skordalia Loukaniko Melomakarono Ionian Islands Bourdeto Pastitsada Crete Dakos Paximadi
Other Balkan	Albanian Aromanian Bosnian and Herzegovinian Croatian Montenegrin Slovenian Regional Pita Shish kebab Yogurt Baklava Moussaka
Italian	Regional Pasta Pizza Abruzzese Arrosticini Mortadella di Campotosto Maccheroni alla chitarra Pizzelle Timballo Bocconotto Parrozzo Apulian Arbëreshë Emilian Ligurian Ciuppin Focaccia Pesto Ravioli Lombard Mantuan Lucanian Neapolitan Neapolitan ragù Pasta e fagioli Roman Carbonara Sardinian Pane carasau Malloreddus Mirto (liqueur) Abbamele Pecorino sardo Culurgiònes Bottarga Seada Sicilian Cannoli Caponata Pasta alla Norma Scaccia Tuscan Ribollita Venetian Carpaccio Polenta Risotto
French	Corsican Brocciu Occitan Cassoulet Brandade Provencal Bouillabaisse Ratatouille Salade niçoise
Spanish	Andalusian Gazpacho Sherry Balearic Caldereta Tombet Catalan Escalivada Escudella Ollada Valencian Paella
Other	Gibraltarian Monégasque

Islands

Cypriot
- Afelia
- Halloumi
Maltese

Staples

Wheat
- Bread
- Couscous
- Pasta
- Pizza
- Semolina
Olive
- Olive oil
Grape
- Wine

Shared

Exemplars

Elizabeth David
- A Book of Mediterranean Food

Category

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