Mediterranean Recipes
Greek Salad.
Ingredients:
2 large tomatoes, diced
1 cucumber, diced
1 red onion, thinly sliced
1 green bell pepper, diced
1 cup Kalamata olives
1 cup feta cheese, crumbled
2 tablespoons extra virgin olive oil
2 tablespoons red wine vinegar
Salt and pepper to taste
Instructions:
In a large bowl, combine the tomatoes, cucumber, red onion, bell pepper, and olives.
Drizzle the olive oil and red wine vinegar over the salad.
Season with salt and pepper, then toss to combine.
Sprinkle the feta cheese on top.
Serve chilled.
Tzatziki Sauce.
Ingredients:
1 cup Greek yogurt
1 cucumber, grated and drained
2 cloves garlic, minced
1 tablespoon lemon juice
1 tablespoon fresh dill, chopped
Salt and pepper to taste
Instructions:
In a bowl, combine the Greek yogurt, grated cucumber, minced garlic, lemon juice, and dill.
Stir well to combine.
Season with salt and pepper to taste.
Refrigerate for at least 1 hour before serving.
Serve as a dip or sauce with grilled meat or vegetables.
Moroccan Chicken Tagine.
Ingredients:
4 chicken thighs
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1 teaspoon paprika
1 cup chicken broth
1 cup diced tomatoes
1/2 cup green olives
1/4 cup dried apricots, chopped
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Season the chicken thighs with salt, pepper, cumin, ginger, cinnamon, and paprika.
Heat the olive oil in a large pot or tagine over medium heat.
Brown the chicken thighs on both sides, then remove them from the pot and set aside.
In the same pot, sauté the onion and garlic until softened.
Add the chicken broth, diced tomatoes, olives, and dried apricots.
Return the chicken thighs to the pot.
Cover and simmer for about 30 minutes or until the chicken is cooked through.
Serve hot with couscous or rice.
Spanakopita (Greek Spinach Pie).
Ingredients:
10 phyllo pastry sheets
1 pound spinach, cooked and chopped
1 cup feta cheese, crumbled
1/2 cup ricotta cheese
1/2 cup fresh dill, chopped
3 green onions, finely chopped
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a bowl, combine the cooked spinach, feta cheese, ricotta cheese, dill, green onions, olive oil, salt, and pepper.
Brush a baking dish with olive oil.
Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with olive oil.
Spread the spinach and cheese mixture over the phyllo pastry.
Layer the remaining phyllo pastry sheets on top, again brushing each sheet with olive oil.
Brush the top sheet with olive oil as well.
Bake in the preheated oven for 30-35 minutes or until golden brown.
Allow it to cool slightly before serving.
Caprese Salad.
Ingredients:
4 ripe tomatoes, sliced
8 ounces fresh mozzarella cheese, sliced
1 bunch of fresh basil leaves
2 tablespoons balsamic glaze
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Arrange the tomato and mozzarella slices on a serving platter, alternating between them.
Tuck the fresh basil leaves between the tomato and mozzarella slices.
Drizzle the balsamic glaze and olive oil over the salad.
Season with salt and pepper to taste.
Serve immediately.
Lebanese Chicken Shawarma.
Ingredients:
1 pound boneless chicken thighs, thinly sliced
1/4 cup Greek yogurt
2 tablespoons olive oil
2 cloves garlic, minced
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground paprika
1/2 teaspoon ground turmeric
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Instructions:
In a bowl, combine the Greek yogurt, olive oil, minced garlic, lemon juice, cumin, paprika, turmeric, cinnamon, salt, and pepper.
Add the chicken thighs to the marinade and toss to coat.
Cover and refrigerate for at least 1 hour or overnight for best results.
Heat a grill or skillet over medium-high heat.
Cook the marinated chicken thighs for about 5-7 minutes per side or until cooked through.
Serve the chicken shawarma with pita bread and a side of tzatziki sauce.
Italian Bruschetta.
Ingredients:
4 slices baguette or Italian bread
2 ripe tomatoes, diced
2 cloves garlic, minced
2 tablespoons fresh basil, chopped
1 tablespoon extra virgin olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Place the bread slices on a baking sheet and toast in the oven for about 5 minutes or until crispy.
In a bowl, combine the diced tomatoes, minced garlic, chopped basil, olive oil, salt, and pepper.
Spoon the tomato mixture over the toasted bread slices.
Serve as an appetizer or a light snack.
Greek Moussaka.
Ingredients:
2 large eggplants, sliced lengthwise
1 pound ground lamb or beef
1 onion, finely chopped
3 cloves garlic, minced
1 can diced tomatoes
1/2 cup red wine
1/4 cup tomato paste
1/4 cup all-purpose flour
2 cups milk
1/2 cup grated Parmesan cheese
2 tablespoons olive oil
1 teaspoon ground cinnamon
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Arrange the eggplant slices on a baking sheet, brush with olive oil, and season with salt and pepper.
Roast in the oven for about 20-25 minutes or until tender and golden brown.
In a large skillet, heat the olive oil over medium heat.
Sauté the onion and garlic until softened.
Add the ground lamb or beef and cook until browned.
Stir in the diced tomatoes, red wine, tomato paste, cinnamon, salt, and pepper.
Simmer for about 15-20 minutes.
In a separate saucepan, melt butter over medium heat.
Stir in the flour and cook for 1-2 minutes.
Gradually whisk in the milk until smooth and thickened.
Remove from heat and stir in the grated Parmesan cheese.
In a greased baking dish, layer the roasted eggplant slices and the meat sauce.
Pour the béchamel sauce over the top.
Bake in the preheated oven for 30-35 minutes or until golden brown and bubbly.
Allow it to cool slightly before serving.
Turkish Lentil Soup.
Ingredients:
1 cup red lentils
1 onion, finely chopped
2 carrots, diced
2 cloves garlic, minced
4 cups vegetable broth
2 tablespoons tomato paste
2 tablespoons olive oil
1 teaspoon ground cumin
1 teaspoon paprika
Juice of 1 lemon
Salt and pepper to taste
Instructions:
Rinse the lentils under cold water and set aside.
In a large pot, heat the olive oil over medium heat.
Sauté the onion, carrots, and garlic until softened.
Add the lentils, vegetable broth, tomato paste, cumin, paprika, salt, and pepper.
Bring to a boil, then reduce the heat and simmer for about 20-25 minutes or until the lentils are cooked and tender.
Use an immersion blender or a countertop blender to puree the soup until smooth.
Stir in the lemon juice.
Adjust the seasonings if needed.
Serve hot with a sprinkle of paprika on top.
Greek Baklava.
Ingredients:
1 package phyllo pastry sheets
1 cup unsalted butter, melted
2 cups chopped mixed nuts (such as walnuts, pistachios, and almonds)
1 cup granulated sugar
1 cup water
1/2 cup honey
1 teaspoon lemon juice
1 teaspoon ground cinnamon
Instructions:
Preheat the oven to 350°F (175°C).
In a bowl, mix the chopped nuts with cinnamon.
Brush a baking dish with melted butter.
Layer half of the phyllo pastry sheets in the baking dish, brushing each sheet with melted butter.
Sprinkle half of the nut mixture evenly over the phyllo sheets.
Layer the remaining phyllo pastry sheets on top, again brushing each sheet with melted butter.
Sprinkle the remaining nut mixture over the phyllo sheets.
Cut the baklava into diamond or square shapes using a sharp knife.
Bake in the preheated oven for 40-45 minutes or until golden brown and crispy.
While the baklava is baking, prepare the syrup by combining the sugar, water, honey, and lemon juice in a saucepan.
Bring the mixture to a boil, then reduce the heat and simmer for 10-15 minutes.
Remove the baklava from the oven and immediately pour the syrup evenly over the hot pastry.
Allow it to cool completely before serving.
