Cuisine from the Meditarranean region
The Mediterranean is the deep, blue heart that gives life to the countries that surround her. The land's bounty, nurtured by the gentle climate, is reflected in the primary role vegetables play in dishes throughout the region. Onions, garlic, and tomatoes, surrounded by olive oil, begin many dishes. Eggplants abound, as do squashes, peppers, mushrooms, cucumbers, artichokes, okra, and various greens and lettuces. Legumes too are ubiquitous: lentils, chickpeas, fava beans. Fresh herbs include rosemary, basil, cilantro, parsley, mint, dill, fennel, and oregano. Most popular dishes of this region are Falafels, Gyros, Shwerma and combination of meats and vegetables wrapped in Pita or Lavash bread.