The Chefchaounais prepare Bessara which is a delicious salted mash of dried beans, crushed and seasoned with olive oil and cumin, salt, onion and sometimes spiced with hot pepper.
Published in Public Health Nutrition: 14(12A), 2274–2284. Anna Bach-Faig, Elliot M Berry, Denis Lairon, Joan Reguant, Antonia Trichopoulou, Sandro Dernini, F Xavier Medina, Maurizio Battino, Rekia Belahsen, Gemma Miranda and […]
8th Intergovernmental Meeting of 7 States and Representative Communities Stari Grad, CROATIA, 06th and 07th June 2018 Town Library CONCLUSIONS National delegations: Croatia: Mirna Bojić, Mladen Kuhar (Ministry of Culture), […]
Doughs fried in olive oil and then sweetened with honey or sugar, and in some cases filled with creams that have been part of our kitchens since the Middle Ages and come from Sephardic cuisine.
This stew maintains its old name “Olla podrida” (rotten pot) understood as a pot enriched with meats, legumes, mostly chickpeas, although in some cases beans are great protagonists and vegetables.
Greeks have been eating octopus for hundreds of years and over time have perfected the process. Using only the freshest octopus, thoroughly cleaned and tenderized, served with local flavorings makes it a quintessential dish of the area.
This traditional Cypriot and Greek dish is often served at celebrations, but is also a staple meal throughout the year. Frequently served in a mezze platter, it provides a flavorful and healthy option with mint, green onions and rose petals in the stuffing.
The Mediterranean dietary model forms the basis of the entire culinary system of the islands of Brač and Hvar. The interrelationship between natural resources and human needs and, consequently, human […]