Shakshuka: North African-style eggs and vegetables
Moussaka: Greece’s classic baked aubergine dish
Pastilla: Morocco’s contrast of filo pastry, meat, and cinnamon
Muhammara: Syrian red pepper and walnut dip
Mediterranean gastronomy is the result of centuries of exchanges between diverse cultures. Building on this shared heritage, the Tres Culturas del Mediterráneo Foundation has selected four representative recipes spanning from Morocco to Syria, by way of Greece and the Maghreb.
Shakshuka: North African-style eggs and vegetables
Shakshuka is a staple dish served for breakfast across North Africa and the Eastern Mediterranean. The preparation begins with a stew of tomatoes, bell peppers, and onions seasoned with spices.
Once the vegetables reduce, whole eggs are added to cook directly in the sauce. It is served hot and enjoyed accompanied by bread.
Shakshuka – PHOTO/Tres Culturas Foundation
Moussaka: Greece’s classic baked aubergine dish
Within Greek culinary tradition, moussaka is one of the most widely known preparations. It is assembled in a baking dish by layering sliced aubergine, onions, and sautéed minced meat.
Before placing the tray in the oven, the dish is topped with a layer of béchamel sauce and baked until golden brown.
Moussaka – PHOTO/Tres Culturas Foundation
Pastilla: Morocco’s contrast of filo pastry, meat, and cinnamon
Pastilla —or bastilla— is one of the most celebrated recipes in Moroccan cuisine. It is prepared by folding several thin layers of filo pastry over a savoury filling of chicken or pigeon with nuts.
Upon leaving the oven, the surface is dusted with cinnamon and icing sugar, lending the dish its signature sweet and savoury flavour.
Pastilla – PHOTO/Tres Culturas Foundation
Muhammara: Syrian red pepper and walnut dip
Muhammara is a cold dip originating from Aleppo, Syria, and widely enjoyed throughout the Levant. It is made by blending roasted red peppers together with walnuts and breadcrumbs.
To finish the dish, a drizzle of olive oil and pomegranate molasses is added, imparting a touch of acidity. It is typically served with freshly baked flatbread.
Muhammara – PHOTO/Tres Culturas Foundation
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Dining and Cooking