Mediterranean Diet - Food Preparation & Storage
Grilling, frying, grinding, and stewing are the most common ways of preparing meats in countries bordering the Mediterranean Basin. A whole, roasted lamb or leg of lamb is a special dish prepared for festive gatherings. Spices and seasonings are essential in the preparation of Middle Eastern dishes. Common spices and herbs include dill, garlic, mint, cinnamon, oregano, parsley, leek, and pepper.
Many Middle Eastern nations, such as Turkey, Syria, and Lebanon, have predominantly Muslim populations. Eating halal is obligatory for every Muslim. Halal is an Arabic word meaning "lawful" or "permitted," and refers to Islamic law regarding the diet. Animals such as cows, sheep, goats, deer, moose, chickens, ducks, and game birds are halal, but they must be zabihah (slaughtered according to Islamic method) in order to be suitable for consumption. Halal foods are those that are:
- Free from any component or ingredient taken or extracted from an unlawful animal or ingredient that Muslims are prohibited from consuming.
- Processed, manufactured, prepared, or stored with apparatus, equipment and/or machinery that has been cleansed according to Islamic law.
- Free from contamination when prepared or processed with anything considered unclean.
Present-Day Eating Habits
Today, the Mediterranean region is characterized by a high increase in modernization. The traditional diet of the Mediterranean region has been affected by modernization, particularly in the area of agricultural production for trade. The countries of North Africa and the Middle East struggle the most with modernization problems. This has led to an increase in the dependence on costly food imports from outside the region. While the Greek economy remains rooted in agriculture and the government places a strong emphasis on agricultural reforms, Middle Eastern nations face constraints such as high rates of urbanization, leading to the loss of vital agricultural land.
Modernization has created significant changes in food consumption patterns in the countries of the Mediterranean region. The factors affecting the traditional dietary customs of the region are economy, environment, society and culture, disasters (e.g., war, drought), the expansion of food industries, and advertising campaigns promoting certain foods (e.g., soda, candy bars). Fast-food restaurant chains are also altering traditional diets. The expansion of fast food has resulted in the population consuming processed foods such as sweets and snack foods, which were never a part of their nutritional sustenance.
Halal food products:
Milk (from cows, sheep, camels, and goats)
Honey
Fish
Plants that are not an intoxicant
Fresh or naturally frozen vegetables
Fresh or dried fruits
Legumes and nuts such as peanuts, cashew nuts, pistachios, hazelnuts, and walnuts
Food products not halal:
Pork and pork by-products
Animals improperly slaughtered or dead before slaughtering
Animals killed in the name of anyone other than Allah (God)
Alcohol and intoxicants
Carnivorous animals, birds of prey, and land animals without external ears
Blood and blood by-products
Foods contaminated with any of the above products
SOURCE: Adapted from http://www.ifanca.org/halal.htm