Mediterranean Recipes
Mediterranean Grilled Vegetables.
Ingredients:
2 zucchinis, sliced lengthwise
1 eggplant, sliced
1 red bell pepper, sliced
1 yellow bell pepper, sliced
1 red onion, sliced
3 tablespoons olive oil
2 tablespoons balsamic vinegar
2 cloves garlic, minced
Salt and pepper to taste
Fresh herbs (such as basil or parsley) for garnish
Instructions:
Preheat the grill to medium-high heat.
In a large bowl, whisk together the olive oil, balsamic vinegar, minced garlic, salt, and pepper.
Add the sliced vegetables to the bowl and toss until well-coated with the marinade.
Grill the vegetables for about 5-7 minutes per side or until tender and slightly charred.
Remove from the grill and garnish with fresh herbs.
Serve as a side dish or on top of crusty bread as bruschetta.
Moroccan Couscous Salad.
Ingredients:
1 cup couscous
1 ½ cups vegetable broth
1 tablespoon olive oil
1 small red onion, finely chopped
1 red bell pepper, diced
1 yellow bell pepper, diced
1 cup canned chickpeas, rinsed and drained
½ cup dried apricots, chopped
½ cup pitted green olives, sliced
¼ cup fresh mint leaves, chopped
¼ cup fresh parsley leaves, chopped
Juice of 1 lemon
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
In a saucepan, bring the vegetable broth to a boil.
Stir in the couscous, cover the saucepan, and remove from heat.
Let it sit for about 5 minutes, then fluff the couscous with a fork.
In a large bowl, combine the cooked couscous, red onion, bell peppers, chickpeas, dried apricots, olives, mint leaves, parsley leaves, lemon juice, extra virgin olive oil, salt, and pepper.
Toss until well combined.
Refrigerate for at least 30 minutes before serving to allow the flavors to meld together.
Serve chilled as a refreshing salad.
Greek Lemon Chicken.
Ingredients:
4 boneless, skinless chicken breasts
Juice of 2 lemons
4 cloves garlic, minced
2 tablespoons olive oil
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt and pepper to taste
Lemon slices and fresh parsley for garnish
Instructions:
In a bowl, combine the lemon juice, minced garlic, olive oil, dried oregano, dried thyme, salt, and pepper.
Place the chicken breasts in a shallow dish and pour the marinade over them.
Make sure the chicken is coated evenly.
Cover the dish and marinate in the refrigerator for at least 1 hour or overnight.
Preheat the grill or a skillet over medium-high heat.
Cook the chicken breasts for about 6-8 minutes per side or until cooked through and no longer pink in the center.
Remove from heat and let them rest for a few minutes.
Garnish with lemon slices and fresh parsley before serving.
Italian Caprese Stuffed Chicken.
Ingredients:
4 boneless, skinless chicken breasts
4 slices mozzarella cheese
4 slices tomato
¼ cup fresh basil leaves
2 tablespoons olive oil
2 cloves garlic, minced
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Cut a pocket into each chicken breast without cutting all the way through.
Stuff each pocket with a slice of mozzarella cheese, a slice of tomato, and some fresh basil leaves.
Secure the pockets with toothpicks if needed.
In a small bowl, whisk together the olive oil, minced garlic, salt, and pepper.
Brush the chicken breasts with the garlic and olive oil mixture.
Heat a skillet over medium-high heat and sear the chicken breasts for about 2 minutes per side.
Transfer the chicken breasts to a baking dish and bake in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the cheese is melted and bubbly.
Remove the toothpicks before serving.
Spanish Paella.
Ingredients:
1 pound chicken thighs, bone-in, and skin-on
½ pound shrimp, peeled and deveined
1 chorizo sausage, sliced
1 onion, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 cloves garlic, minced
1 ½ cups Arborio rice
3 cups chicken broth
1 cup canned diced tomatoes
1 teaspoon smoked paprika
½ teaspoon saffron threads (optional)
Salt and pepper to taste
Lemon wedges and fresh parsley for garnish
Instructions:
In a large paella pan or skillet, heat some olive oil over medium-high heat.
Season the chicken thighs with salt and pepper, then brown them on both sides in the pan.
Remove the chicken and set aside.
In the same pan, add the sliced chorizo and cook until it releases its oils.
Add the diced onion, bell peppers, and minced garlic.
Sauté until the vegetables are softened.
Stir in the Arborio rice, diced tomatoes, smoked paprika, saffron threads (if using), salt, and pepper.
Pour in the chicken broth and bring the mixture to a boil.
Reduce the heat to low, cover the pan, and simmer for about 15 minutes.
Arrange the chicken thighs and shrimp on top of the rice.
Cover the pan again and cook for another 10-15 minutes, or until the rice is tender and the chicken and shrimp are cooked through.
Remove from heat and let it rest for a few minutes.
Garnish with lemon wedges and fresh parsley before serving.
Lebanese Tabouleh.
Ingredients:
1 cup bulgur wheat
1 ½ cups boiling water
2 cups fresh parsley leaves, finely chopped
½ cup fresh mint leaves, finely chopped
4 tomatoes, seeded and finely chopped
1 cucumber, seeded and finely chopped
4 green onions, finely chopped
Juice of 2 lemons
3 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Place the bulgur wheat in a large bowl and pour the boiling water over it.
Cover the bowl and let it sit for about 20 minutes or until the bulgur is tender and has absorbed the water.
Fluff the bulgur with a fork and let it cool to room temperature.
Add the chopped parsley, chopped mint, chopped tomatoes, chopped cucumber, and chopped green onions to the bowl with the bulgur.
In a small bowl, whisk together the lemon juice, extra virgin olive oil, salt, and pepper.
Pour the dressing over the salad and toss until well combined.
Refrigerate for at least 1 hour before serving to allow the flavors to meld together.
Serve chilled as a refreshing side dish.
Turkish Spinach and Feta Borek.
Ingredients:
10 phyllo pastry sheets
1 pound spinach, chopped
1 onion, finely chopped
3 tablespoons olive oil
1 cup crumbled feta cheese
2 eggs
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
In a skillet, heat the olive oil over medium heat.
Sauté the chopped onion until softened.
Add the chopped spinach and cook until wilted.
Remove from heat and let it cool slightly.
In a bowl, beat the eggs and season with salt and pepper.
Add the sautéed spinach and crumbled feta cheese to the bowl and mix well.
Grease a baking dish and layer half of the phyllo pastry sheets, brushing each sheet with olive oil.
Spread the spinach and feta mixture evenly over the phyllo sheets.
Layer the remaining phyllo pastry sheets on top, 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 and crispy.
Allow it to cool slightly before serving.
Mediterranean Hummus.
Ingredients:
1 can chickpeas, rinsed and drained
1/4 cup tahini
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons extra virgin olive oil
1/2 teaspoon ground cumin
Salt and pepper to taste
Paprika and extra virgin olive oil for garnish
Instructions:
In a food processor, combine the chickpeas, tahini, minced garlic, lemon juice, olive oil, cumin, salt, and pepper.
Process until smooth and creamy.
Adjust the seasonings to taste.
Transfer the hummus to a serving bowl.
Drizzle with extra virgin olive oil and sprinkle with paprika for garnish.
Serve with pita bread or fresh vegetables for dipping.
Italian Bruschetta Chicken.
Ingredients:
4 boneless, skinless chicken breasts
2 tablespoons olive oil
2 cloves garlic, minced
4 ripe tomatoes, diced
¼ cup fresh basil leaves, chopped
¼ cup grated Parmesan cheese
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken breasts with salt and pepper.
In a skillet, heat the olive oil over medium-high heat.
Sear the chicken breasts for about 2 minutes per side or until lightly browned.
Transfer the chicken breasts to a baking dish.
In a bowl, mix together the minced garlic, diced tomatoes, chopped basil leaves, grated Parmesan cheese, salt, and pepper.
Spoon the tomato mixture over the chicken breasts.
Bake in the preheated oven for 20-25 minutes or until the chicken is cooked through and the topping is bubbly and slightly browned.
Let it rest for a few minutes before serving.
Greek Baklava Cups.
Ingredients:
1 package phyllo pastry cups
1 ½ cups chopped mixed nuts (such as walnuts, pistachios, and almonds)
1/3 cup honey
1 teaspoon ground cinnamon
2 tablespoons unsalted butter, melted
Whipped cream and crushed pistachios for garnish
Instructions:
Preheat the oven to 350°F (175°C).
Place the phyllo pastry cups on a baking sheet.
In a bowl, mix together the chopped nuts, honey, ground cinnamon, and melted butter.
Spoon the nut mixture into each phyllo pastry cup.
Bake in the preheated oven for 8-10 minutes or until the phyllo cups are golden brown and the nut filling is heated through.
Remove from the oven and let them cool slightly.
Garnish with a dollop of whipped cream and a sprinkle of crushed pistachios before serving.
