Greece is at the epicentre of the Mediterranean, but there are influences from east and west. While hummus and falafel are chickpeas, himas from Lebanon, they’re made with chickpeas or revithia in Greek, where they’ve been grown for centuries.
There are so many common threads with the dishes from Mediterranean countries. Borders do not define foods in the way they are prepared. In many ways, the regions all blend together.
Some foods are distinct, whether it’s grape leaves from Greece or hummus from Lebanon. After all the light, flavourful ingredients from this region, echoed in the Mediterranean Diet, include plenty of vegetables, fruits, beans, grains, fish, white meat and dairy.