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hello, we are suggesting hotels adding new Mediterranean items into the restaurant menus. anyone as good ideas as to what is currently appreciated mainly by the European market?
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Fattoush is a Lebanese bread salad. If you don't put bread, it's not Fattoush! /img/vbsmilies/smilies/smile.gif Typically flat pita bread soaked in the juice from the veggies and the dressing. Delicious. But then again, not European at all - still not sure what the OP meant.Quote:Originally Posted by Titomike
Had some fun with 'Fattoush' this year...it's said to be regionally East of a Greek salad. Capsicum instead of red onion, mint & a lemon vinaigrette...
English is my second language too. And what's wrong with asking for precisions on his question? /img/vbsmilies/smilies/surprised.gifMaybe English is his second language....awesome encouragement, guys
I know that Haloumi has been a huge hit here since last year and still is.....Had some fun with 'Fattoush' this year...it's said to be regionally East of a Greek salad. Capsicum instead of red onion, mint & a lemon vinaigrette...
We did a 5mm dice, subbed Haloumi for the Feta, boosted the vin with Sumac as the flavour for an orzo pasta salad. Served it with pita crisps & a seared Lamb tenderloin fanned on top....went down well & great colour!
Octopus, whole red mullets, and baklava are pretty standard and ordinary in Cyprus. It's not adventurous at all....
A really good Octopus dish would be awesome for the adventurous...
I think this region could showcase mullet...whole?
Baklava should be represented...
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