The Mediterranean Kitchen
The philosophy, ingredients and techniques of the healthiest cuisine in the world
More Than Food — A Philosophy of Life
Mediterranean cooking is known as one of the healthiest in the world, but it goes far beyond a list of ingredients. It’s a whole philosophy: seasonal eating, fresh and simple ingredients, shared meals, and generous use of olive oil. Israeli cooking is an inseparable part of the Mediterranean family, with influences from every shore of the Mediterranean — from Turkey and Greece to Morocco and Tunisia.
The Five Pillars
Olive oil — the base of everything. Don’t skimp on quality; buy extra virgin for use at the table. Tomatoes — fresh in summer, canned peeled in winter. Lemon — acidity that balances every dish. Garlic — in generous amounts, not one clove but a whole head. Fresh herbs — parsley, cilantro, mint, basil — always fresh, never dried.
Basic Techniques
Roasting — vegetables roasted in the oven with olive oil are a perfect, effortless side dish. Slow cooking — stews with legumes and tomatoes that simmer for hours. Grilling — whole fish, vegetables and meat over coals. Pickling — olives, preserved lemons, pickled vegetables. Tahini and spreads — tahini, hummus, baba ghanoush — all part of Mediterranean culture.
Mediterranean Kitchen Must-Haves
- Extra virgin olive oil — for cooking and for serving
- Whole raw tahini (not prepared)
- Legumes — chickpeas, lentils, beans
- Grains — bulgur, couscous, freekeh
- Spices — cumin, paprika, turmeric, za'atar
- Lemons — always in the fridge
- Garlic — at least a whole head