Template:Mediterranean cuisine

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Mediterranean cuisine

Regions

Southern

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

Northern

Ottoman	* Regional Coffee Pita Shish kebab Yogurt Balkan Ćevapi Cypriot Halloumi Greek Gyro Kleftiko Moussaka Turkish Börek Doner kebab
Italian	* Regional Pasta Pizza Abruzzese Gnocchi Ligurian Ciuppin Focaccia Pesto Ravioli Neapolitan Neapolitan ragù Pasta e fagioli Roman Carbonara Sicilian Cannoli Caponata Pasta alla Norma Scaccia Tuscan Ribollita Venetian Carpaccio Polenta Risotto
Greek	* Greek salad Stifado Skordalia Loukaniko Ionian Islands Savoro Pastitsada Crete Dakos Paximathia
French	* Corsican Brocciu Occitan Cassoulet Provencal Bouillabaisse Ratatouille Salade niçoise
Spanish	* Andalusian Gazpacho Sherry Balearic Caldereta Tombet Catalan Escalivada Escudella Ollada Valencian Paella

Staples

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

Shared

* Anise spirits

Exemplars

* Elizabeth David

- A Book of Mediterranean Food

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