Gastronomic heritage of legume foods in Southern Mediterranean cuisine
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Submitted
May 15, 2024
Published
July 26, 2024
Abstract
Background: Legumes hold a prominent position among the foundational ingredients of Southern Mediterranean cuisine.
Aims: This comprehensive review offers an exploration into the significance of traditional legume-based foods within this culinary landscape, focusing on their cultural significance, nutritional value, and extensive array of dishes.
Methods: This study conducted a comprehensive review of traditional legume-based foods in Middle Eastern and North African cuisines by accessing scholarly databases like PubMed, Scopus, and Web of Science, and consulting grey literature from international organizations and government agencies. The search strategy combined keywords and controlled vocabulary terms to identify relevant publications in English or Arabic from January 2000 to May 2024, focusing on traditional recipes, cooking methods, nutritional profiles, cultural significance, and historical contexts.
Results: Central to these culinary traditions are legumes such as chickpeas, lentils, and fava beans, renowned for their richness in proteins, fibers, and essential micronutrients. The review catalogs 34 traditional dishes from the Southern Mediterranean region including Tunisia, Egypt, Morocco, Algeria, Syria, Palestine, and Lebanon. These dishes exemplify the region's remarkable culinary diversity, where each dish represents a narrative thread of regional cuisine.
Conclusion: It is also important to acknowledge the commercialization of traditional legume-based dishes is driven by globalization trends and the rising demand for convenient and culturally diverse food options worldwide. As such, educational and culinary initiatives play a pivotal role in preserving and promoting these culinary practices. For future research actions, there is a need to evaluate these traditional dishes' nutritional quality, and sustainability and explore consumer perceptions.
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Boronat, Mora, M., Romeo-Arroyo, E., & Vázquez-Araújo, L. (2023). Unraveling the Mediterranean cuisine. What ingredients drive the flavor of the gastronomies included in the Mediterranean diet? International Journal of Gastronomy and Food Science, 34, 100802. https://doi.org/10.1016/J.IJGFS.2023.100802
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Boukid, F. (2021b). Chickpea (Cicer arietinum L.) protein as a prospective plant-based ingredient: A review. International Journal of Food Science and Technology, 56(11), 5435–5444. https://doi.org/10.1111/IJFS.15046
Boukid, F. (2022). Smart Food Packaging: An Umbrella Review of Scientific Publications. Coatings, 12(12). https://doi.org/10.3390/COATINGS12121949
Boukid, F., & Castellari, M. (2022). How can processing technologies boost the application of faba bean (Vicia faba L.) proteins in food production? eFood, 3(3). https://doi.org/10.1002/EFD2.18
Boukid, F., Rosell, C. M., & Castellari, M. (2021). Pea protein ingredients: A mainstream ingredient to (re)formulate innovative foods and beverages. Trends in Food Science and Technology, 110, 729–742. https://doi.org/10.1016/J.TIFS.2021.02.040
Boukid, F., Zannini, E., Carini, E., & Vittadini, E. (2019). Pulses for bread fortification: A necessity or a choice? Trends in Food Science and Technology, 88, 416–428. https://doi.org/10.1016/J.TIFS.2019.04.007
Cambero, M. I., García de Fernando, G. D., Romero de Ávila, M. D., Remiro, V., Capelo, L., & Segura, J. (2023). Freeze-Dried Cooked Chickpeas: Considering a Suitable Alternative to Prepare Tasty Reconstituted Dishes. Foods, 12(12). https://doi.org/10.3390/FOODS12122339
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Authors
Boukid, F. (2024). Gastronomic heritage of legume foods in Southern Mediterranean cuisine . The North African Journal of Food and Nutrition Research, 8(18), 19–34. https://doi.org/10.51745/najfnr.8.18.19-34
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