Match each Mediterranean food to its country or region of origin. Good luck!
Dukkah (DOO-kah) is a nutty, dry condiment typically made with dried mint, hazelnuts, sesame seeds, coriander, cumin, salt and pepper. The name is derived from the Arabic word "to pound."
Pesto is a sauce traditionally made by crushing garlic, pine nuts or walnuts, fresh basil leaves, Parmigiano Reggiano and Pecorino cheeses, and extra virgin olive oil together in a marble mortar with a wooden pestle. It's usually used as a sauce for pasta.
Kalamata olives are plump, almond-shaped, and dark purple. They are used in traditional Mediterranean salads.
Paella is a fluffy yellow rice dish named after the wide, shallow pan in which it is cooked. Along the Mediterranean coast, it is cooked with a variety of seafood.
Burrata is a fresh cheese traditionally made with water buffalo milk. It looks like Mozzarella from the outside, but has a creamy soft texture inside.
Halloumi is a brined, firm white cheese traditionally made from a combination of goat and sheep milk. It's similar to mozzarella, only it holds up on the grill!
Muhammara is a tangy Mediterranean dip made from ground walnuts, breadcrumbs, pomegranate molasses, and Aleppo peppers.
Farro is a name for some varieties of ancient wheat. It's deliciously chewy and nutty - no wonder it's stuck around for thousands of years!
Stuffed grape leaves (known as dolma, sarma, or some variation) are often served as part of a mezze, or small-plate meal. The grape leaves are stuffed with a mixture of rice, fresh herbs, spices, and sometimes meat.
Harissa is a hot chile pepper paste used as a condiment for meat, fish, vegetables, and couscous.
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