FOOD GLOSSARY OF THE MEDITERRANEAN DIET

By.  Robert j. Maatthews

Arborio rice is starchy, short-grain rice. It works wonderfully for rice pudding and creamy risottos.

Arugula: A mustard- and pepper-flavored salad green. Some nations refer to it as a "rocket."

Baba Ghanoush: Mashed, roasted eggplant combined with spices, tahini, and lemon juice.

Bocconcini are little balls of mozzarella cheese around the size of an egg quail.

Bruschetta: A starter dish from Italy. Toasted bread is topped with a variety of toppings, including as cheese, tomatoes.

A cooked vegetable salad dish from Sicily called caponata is made using eggplant along with other veggies like celery, tomatoes, capers, herbs, and spices.

Couscous: A type of pasta resembling pulverized gorse. In North Africa, it is usually eaten as an accompaniment to stews and other dishes.

Falafel: A Middle Eastern meal. It is prepared by combining ground fava beans, or chickpeas, with onion and herbs.

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