Template:Mediterranean cuisine

From WikiMD's Medical Encyclopedia

Mediterranean cuisine

Regions

Southern

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

Northern

Turkish	* Cheeses Desserts Kebabs Rakı Turkish tea
Greek	* Gyros Greek salad Stifado Feta Skordalia Loukaniko Melomakarono Ionian Islands Bourdeto Pastitsada Crete Dakos Paximadi
Other Balkan	* Albanian Aromanian Bosnian and Herzegovinian Croatian Montenegrin Slovenian Regional Pita Shish kebab Yogurt Baklava Moussaka
Italian	* Regional Pasta Pizza Abruzzese Arrosticini Mortadella di Campotosto Maccheroni alla chitarra Pizzelle Timballo Bocconotto Parrozzo Apulian Arbëreshë Emilian Ligurian Ciuppin Focaccia Pesto Ravioli Lombard Mantuan Lucanian Neapolitan Neapolitan ragù Pasta e fagioli Roman Carbonara Sardinian Pane carasau Malloreddus Mirto (liqueur) Abbamele Pecorino sardo Culurgiònes Bottarga Seada Sicilian Cannoli Caponata Pasta alla Norma Scaccia Tuscan Ribollita Venetian Carpaccio Polenta Risotto
French	* Corsican Brocciu Occitan Cassoulet Brandade Provencal Bouillabaisse Ratatouille Salade niçoise

Islands

- Afelia
- Halloumi
Maltese

Staples

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

Shared

* Anise spirits

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