Mediterranean Diet Recipes

Dalmatinska Rožata

Rožata is one of the oldest Dalmatian sweets, which got its name from rose liqueur. Ingredients for 10-12 persons: 10 eggs 10 spoons of sugar 1 liter milk Vanilla sugar

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Dalmatinska Marenda (Dalmatian Brunch)

Turistička zajednica Splitsko – dalmatinske županije with the ŠKMER ACMER (Association of Chefs of Mediterranean and European Regions) started the Dalmatinska Marenda project a year ago, which promotes Dalmatian gastronomy

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Carob Pudding

By Ana Mercês Sota Ingredients: 15 ml of milk6 eggs200 g of demerara sugarGrated orange zest2 tbsp of alfarroba flour1 tbsp of cornflourCinnamon to taste100 g of white sugar for

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Gazpacho

A very summery traditional Spanish recipe One of the typical dishes of Mediterranean cuisine is the Gazpacho, originally from the autonomous community of Andalusia.This “cold soup” of vegetables has many

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Christmas village in Agros

Located in the Troodos mountain range, in Pitsilia region of Lemesos (Limassol) district, Agros sits at an altitude of 1.100 metres. The layout of this picturesque village resembles that of

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Stuffed Escarole

Stuffed escarole (or scarole ‘mbuttunata) is a typical Cilento recipe for the Winter Holiday period. A delicious recipe in which the escarole is Stuffed with dry bread, eggs, goat cheese,

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Acquasale

A traditional dish from Southern Italy, the name literally means – water and salt. Recipes vary but it is typically made with stale bread and tomatoes.  This recipe comes from

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Traditional Portuguese Easter Cake

Recipe by: Leonilde Madeira Ingredients 1 kg type 65 flour, without raising agent500 g brown sugar 100 g softened margarine100 g lard 50 g fresh yeast1 tablespoon cinnamon1 tablespoon aniseed2 tablespoons honey1

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Sirnica

Recipe from the book Dalmatian cooking by Dika Marjanović Radica Ingredients 5 dkg yeast25 dkg sugar16 dkg butter (or pork fat)8 eggs¼ L milkzest of 1 orange and lemon3 drop

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Moroccan Bessara / Assida

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.

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Ganotes (Pan Fruits)

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.

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Olla Podrida (Spanish Stew)

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.

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