Gastronomic heritage of legume foods in Southern Mediterranean cuisine

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.