Several “Mediterranean cuisine” restaurants opened in Montreal this summer. Do we need it on our plates? Still! Let’s be inspired by Grand Bassin Bleu classics to make lunches that are both comforting and energetic.
Posted on August 21, 2021
It may seem like a big deal, but the term “Mediterranean diet” և its meaning has been defined և has even been inscribed on the UNESCO Intangible Cultural Heritage of Humanity since 2013.
“The Mediterranean diet includes a number of knowledge, knowledge, rituals, symbols և traditions related to crops, harvesting, gathering, fishing, breeding, storage, processing, cooking մասնավորապես, in particular, the sharing of food օգտագործ the use of food. Eating together is the basis of the cultural identity and continuity of the communities in the Mediterranean basin. “This is a time of social exchange, communication, re-establishment of family, group or community identity,” reads the UNESCO website.
It is not innocent that the restaurants have applied for specialties from Greece, Spain, Italy, Turkey, Syria, etc. After the winter isolation we lived.
Alex Kordzyan, who co-founded the Bazart project at New City Gas, said he looked to the Mediterranean this summer to travel to Quebec. The very vegetarian menu of chefs Massimo Piedimonte, Atiraj Farsavat մեզ Guy, Dali’s meats, fish dishes և grilled meats perfectly fits the theme. However, most of the ingredients come from small Quebec farmers.
Significant consumption of vegetables, seafood, beans, olive oil և aromatic herbs, which unite Mediterranean cuisine, but different from each other, is well represented in these new menus of the metropolis.
We chose Mediterranean cuisine because it is the most friendly, the best to share with friends or family.
Mark O Benatar և Charles Manson, Owners of Babacool
At Babacool, a brand new restaurant in Old Montreal, they serve drinks, meats, salads, as well as a few more delicious dishes, such as lamb dumplings, shrimp with uzo, and chicken with olives.
At La Sobremesa, a new restaurant in Westmouth, the cuisine is overwhelmingly Spanish, with some Italian delicacies here and there. Chef Danny Balduk went there with pans, but also some nice dishes to share.
It is written on the main page of the restaurant. “The table is more than just a place to eat. Some of our greatest ideas were born there, where we shared secrets, stories, and even a few tears. The table is the place where we put aside our differences, rejoice in our commonality, in the divine appetite for food and life. »
Let’s admit that we missed the big tables, restaurants, kitchens a lot. We are reminded everywhere about the importance of group food. And, as a bonus, you can enjoy the remnants of a Mediterranean feast for lunch the next day.
At Le Bazart we make a table that resembles the beaches of the Mediterranean Sea, says Alex Kordzyan. Our tool for conveying this feeling in the kitchen is fire. Our cuisine is “accurate” and primitive. To start the meal, we offer our customers a snack with us. Our flatbreads are all made with natural yeast and put on the grill just before eating. Here we offer you a version of caponata, which is nice to eat just toast.
For 4 people
- 1 eggplant
- 300 g of tahini
- Եխ celery stalk, sliced, bleached
- 1 small green zucchini, sliced, lightly whitened
- 1 small sliced yellow zucchini, lightly fried
- 1/2 piece of red bell pepper, lightly fried
- 1/2 cube sliced orange bell pepper, lightly fried
- A glass of sliced red onion, lightly fried with a little red wine vinegar
- 60 g candied tomatoes
- 2 ch.c. tablespoon taggiasche olives or other small olives
- 1 C. Leads
- Salt and pepper to taste
- Olive oil
- Lemon juice
1. Cook the eggplant in a saucepan over charcoal until you get a crispy, juicy flesh. Peel an eggplant, grate it and mix it with a small spoon of salt. Let cool in a plastic wrap, in direct contact with the puree.
2. Cut the vegetables into small cubes. Fry them առ mix with the rest of the ingredients. Vegetables salt and pepper to taste. Season with extra virgin olive oil and lemon juice.
3. To serve, place the eggplant puree on the bottom of a deep plate. Add a vegetable garnish on top. Gourmets will appreciate the addition of pine nuts anchovies in the spice.
Moroccan-inspired lentil soup
Recipe adapted from Babakul’s recipe
For 6 to 8 people
- ¼ cup olive oil
- 1 small onion in bronze
- A large slice of minced garlic
- Chop 2 medium-sized carrots
- Chopped 2 red peppers
- 250 g (about 1 cup) Puy lentils
- 800 g (one large mold) whole tomatoes
- 150 g (about 1/2 cup) right (see footnote)
- 1 C. turmeric powder
- 1 ½ թ / գդ. cumin powder
- 1 bay leaf
- 1.5 liters of water
- 1 C. teaspoon harissa (optional)
- 2 ch.c. lemon juice
- 1 C. kosher salt
- 1 C. freshly ground pepper
- ½ cup chopped cilantro
Heat the olive oil in a large saucepan over medium-low heat. Add onion, garlic, carrot and pepper and cook gently until onion is translucent.
2. Add lentils, cumin and turmeric and stir for 2-3 minutes. Pour in the water, the tomatoes և the remaining ingredients, except for a quarter cup of chopped cilantro. Bring to a boil, then lower the heat to simmer for 45-60 minutes. Taste եք Adjust the spices if necessary. Add the remaining quarter cup of cilantro before serving.
3. At Babacool, the soup is served with labne, olive oil and a little sumac.
This spice made from red pepper, chili և garlic can be purchased at specialty grocery stores (for example, Cedar brand). It can be replaced with another sweet pepper paste or spread.