Tradition Thursday offers you culinary customs practiced by the Mediterranean countries. All recipes adhere strictly to the Mediterranean diet. You know they are all healthy!!!!! Of course.
Spain, France, Italy, Greece, Turkey, Syria, Israel, Egypt, Algeria, Tunisia, and Morocco have established wonderful cooking practices. This page shares their ancestral recipes.
(Breakfast: Mediterranean Style)
Oatmeal, Mediterranean Style
- Cook steel cut oats according to package directions.
- Add Nuts (almonds, walnuts or pecans)
- Add Fruit (cut up dates, and apples)
- Drizzle a teaspoon of molasses or honey over the cooked oatmeal.
- Drizzle a teaspoon of olive oil.
- Add a handful of baby spinach.
- Stir well and serve.
- 1¾ cups passata (cooked and drained tomatoes)
- 1 red pepper chopped
- 1 red chili deseeded and chopped
- 1 clove garlic chopped
- 1 tsp sherry
- ½ lime juiced
- Blend together the passata, red pepper, chili, garlic, sherry, and lime juice until smooth. Season to taste, then serve with ice cubes.
Adapted from “Greece: The Cookbook” by Vefa Alexiadou
Roast Leg of Lamb
- 6 ½ lb. leg of lamb
- 4 cloves garlic thinly sliced
- 1 pinch dried oregano
- Kosher salt and ground black pepper to taste
- 2 tbsp. lemon juice
- 2 tbsp. olive oil extra virgin
- Preheat oven to 350 degrees F.
- With a sharp knife, score the fat cap on the lamb in a cross pattern.
- In a small bowl, toss the garlic and oregano with some salt and pepper.
- Rub the mixture into the scores in the lamb, seasoning with more salt and pepper as needed.
- Rub the lemon juice over the lamb, then brush it with 1 tbsp. of olive oil.
- Wrap the leg with parchment paper and secure it with butcher's twine.
- Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
- Roast until golden brown and the internal temperature reaches 140 degrees for 2 hours.
- Let it rest for 5 minutes.
- Discard the paper and string and carve, serving the slices with pan juices.