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1. Tabbouleh is a very popular Middle Eastern dish. What grain is typically used to make tabbouleh?
2. Eggplant (aubergine) dishes are among the undisputed culinary icons of Mediterranean food. One of them is caponata, a uniquely Sicilian version of ratatouille. Which of the following best describes it?
3. Farinata, known as socca in Provence, is a kind of unleavened pancake that originated in Genoa. The flour of which legumes, very popular in all the Mediterranean region, as well as India and Myanmar, is used to make this delicious street food?
4. Tapenade is a delicious, savoury spread from Provence. What quintessentially Mediterranean fruits is it based on?
5. Which Mediterranean food staple can cause breakdown of red blood cells (hemolysis) in people with a genetic predisposition?
6. The leaf of which plant is most commonly used to make dolma dishes such as sarma, yalanji and dolmades found throughout the Mediterranean area, although cabbage can be substituted?
7. Couscous originated in which area of the Mediterranean?
8. What differentiates traditional balsamic vinegar from 'ordinary' vinegar?
9. The Croatian dish of Janjetina s raznja and Spain's Cordero asado both involve the roasting of which meat over an open fire?
10. What is the common factor among feta, Manchego, pecorino, and Roquefort cheeses?
Source: Author jaknginger
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