Mediterranean Cuisine Quotes

We are not afraid of meat or fat, but we are afraid of unnecessary ingredients and over-complicated technique. Put another way, the food on the plate is proud to be there without disguise or embellishment. And if you find the recipes in this book to be so diverse that they defy coherency as a collection, that’s fine too. Just think of Tuesday Nights Mediterranean as good home cooking from Gibraltar to Lebanon. A votre santé!

Izaka contains three different restaurants in it. Mezze Mare serves its customers fabulous seafood dishes of the Mediterranean cuisine; The Midd serves delicious kebabs of Turkey and Hitode serves the best sushi that you can eat in Istanbul. Thanks all of our master chiefs for preparing all recipies with extreme care for the health and the cullinary delight of our customers.

In Turkey there is a clear combination of Greek / Roman / Mediterranean and Middle Eastern cuisine, and this is because of the cultural mesh between the East and the West that occurred as a result of the inclusive nature of the Ottomans.

Broccoli, Zucchini and Blue Cheese Soup Serves 6 Ingredients: 2 leeks, white part only, sliced 1 head broccoli, coarsely chopped 2 zucchinis, chopped 1 potato, chopped 2 cups vegetable broth 2 cups water 3 tbsp olive oil 3.5 oz blue cheese, crumbled 1/3 cup light cream Directions: Heat the oil in a large saucepan over medium heat. Sauté the leeks, stirring, for 5 minutes, or until soft. Add bite sized pieces of broccoli, zucchinis, potato, water, and broth and bring to a boil. Reduce heat to low and simmer, stirring occasionally, for 10 minutes, or until vegetables are just tender. Remove from heat and set aside for 5 minutes to cool slightly. Transfer soup to a blender. Add the cheese and blend in batches until smooth. Return to the saucepan and place over low heat. Add cream and stir to combine. Season with salt and pepper to taste.

Nosta is a family-owned and operated restaurant. We serve authentic Mediterranean-Turkish cuisine daily. It's our passion to serve high-quality food and drink in a comfortable and friendly setting. We take pride in only using the finest local ingredients. Whether you're looking for a casual evening with friends, a special celebration, or a delicious and healthy meal, Nosta is here to make sure you have the best experience possible. We value our customers and hope to have the opportunity to serve you.

Meals are occasions to share with family and friends. The ingredients are often simple, but the art lies in orchestrating the sun-warmed flavors. Courses follow in artful and traditional succession, but the showpiece of the meal is tender, juicy meat; this often means lamb or goat grilled or roasted on a spit for hours. Souvlaki--melting pieces of chicken or pork tenderloin on skewers, marinated in lemon, olive oil, and a blend of seasonings--are grilled to mouthwatering perfection. Meze, the Greek version of smorgasbord, is a feast of Mediterranean delicacies. The cooks of the Greek Isles excel at classic Greek fare, such as spanakopita--delicate phyllo dough brushed with butter and filled with layers of feta cheese, spinach, and herbs. Cheeses made from goat’s milk, including the famous feta, are nearly ubiquitous. The fruits of the sun--olive oil and lemon--are characteristic flavors, reworked in myriad wonderful combinations. The fresh, simple cuisine celebrates the waters, olive groves, and citrus trees, as well as the herbs that grow wild all over the islands--marjoram, thyme, and rosemary--scenting the warm air with their sensuous aromas. Not surprisingly, of course, seafood holds pride of place. Sardines, octopus, and squid, marinated in olive oil and lemon juice, are always popular. Tiny, toothsome fried fish are piled high on painted ceramic dishes and served up at the local tavernas and in homes everywhere. Sea urchins are considered special delicacies. Every island has its own specialties, from sardines to pistachios to sesame cakes. Lésvos is well-known for its sardines and ouzo. Zakinthos is famous for its nougat. The Cycladic island of Astypalaia was called the “paradise of the gods” by the ancient Greeks because of the quality of its honey. On weekends, Athenians flock to the nearby islands of Aegina, Angistri, and Evia by the ferryful to sample the daily catch in local restaurants scattered among coastal villages. The array of culinary treats is matched by a similar breadth of local wins. Tended by generation after generation of the same families, vineyards carpet the hillsides of many islands. Grapevines have been cultivated in the Greek Isles for some four thousand years. Wines from Rhodes and Crete were already renowned in antiquity, and traders shipped them throughout the Greek Isles and beyond. The light reds and gently sweet whites complement the diverse, multiflavored Greek seafood, grilled meats, and fresh, ripe fruits and vegetables. Sitting at a seaside tavern enjoying music and conversation over a midday meze and glass of retsina, all the cares in the world seem to evaporate in the sparkling sunshine reflected off the brightly hued boats and glistening blue waters.