Mediterranean Recipes
Italian Bruschetta with Tomato and Basil.
Ingredients:
4 ripe tomatoes, diced
1/4 cup fresh basil leaves, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon balsamic vinegar
Salt and pepper to taste
Baguette or Italian bread, sliced
Instructions:
In a bowl, combine the diced tomatoes, chopped basil leaves, minced garlic, olive oil, balsamic vinegar, salt, and pepper. Mix well.
Let the mixture sit at room temperature for about 15 minutes to allow the flavors to meld together.
Preheat the broiler or grill.
Lightly brush the bread slices with olive oil on both sides.
Toast the bread slices under the broiler or on the grill until lightly golden and crispy on each side.
Remove the toasted bread from the heat and let it cool slightly.
Spoon the tomato and basil mixture onto each bread slice, distributing it evenly.
Serve the bruschetta immediately as an appetizer or light snack.
Spanish Gazpacho.
Ingredients:
4 ripe tomatoes, diced
1 cucumber, peeled and chopped
1 red bell pepper, chopped
1/2 red onion, chopped
2 cloves garlic, minced
2 tablespoons extra virgin olive oil
1 tablespoon red wine vinegar
1/2 teaspoon ground cumin
Salt and pepper to taste
Optional toppings: diced cucumber, croutons, chopped fresh herbs
Instructions:
In a blender or food processor, combine the diced tomatoes, cucumber, red bell pepper, red onion, garlic, olive oil, red wine vinegar, cumin, salt, and pepper.
Blend until smooth and well combined.
Taste and adjust the seasonings if needed.
Pour the gazpacho into a bowl and refrigerate for at least 1 hour to chill and allow the flavors to meld together.
Serve cold with optional toppings, if desired.
Italian Caprese Stuffed Portobello Mushrooms.
Ingredients:
4 large Portobello mushrooms
4 slices mozzarella cheese
4 slices tomato
1/4 cup fresh basil leaves
2 tablespoons balsamic glaze
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 400°F (200°C).
Remove the stems from the Portobello mushrooms and gently scrape out the gills using a spoon.
Brush both sides of the mushrooms with olive oil and season with salt and pepper.
Place the mushrooms on a baking sheet, gill-side up.
Layer each mushroom with a slice of mozzarella cheese, a slice of tomato, and some fresh basil leaves.
Drizzle the balsamic glaze over the top.
Bake in the preheated oven for 15-20 minutes or until the mushrooms are tender and the cheese is melted and bubbly.
Remove from the oven and let them cool slightly before serving.
Lebanese Fattoush Salad.
Ingredients:
4 cups torn romaine lettuce
1 cucumber, diced
2 tomatoes, diced
1 red bell pepper, diced
1/2 red onion, thinly sliced
1/2 cup chopped fresh parsley
1/4 cup chopped fresh mint
1/4 cup olive oil
2 tablespoons lemon juice
1 clove garlic, minced
1 teaspoon sumac (optional)
Salt and pepper to taste
Pita bread, toasted and broken into pieces
Instructions:
In a large bowl, combine the torn romaine lettuce, diced cucumber, diced tomatoes, diced red bell pepper, sliced red onion, chopped fresh parsley, and chopped fresh mint.
In a separate small bowl, whisk together the olive oil, lemon juice, minced garlic, sumac, salt, and pepper to make the dressing.
Pour the dressing over the salad and toss until well-coated.
Add the toasted pita bread pieces to the salad just before serving to maintain their crunch.
Serve the fattoush salad as a refreshing side dish.
Moroccan Chicken with Preserved Lemons and Olives.
Ingredients:
4 chicken thighs, bone-in, and skin-on
1 onion, chopped
3 cloves garlic, minced
2 preserved lemons, seeds removed and sliced
1 cup green olives
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon ground cinnamon
2 tablespoons olive oil
Salt and pepper to taste
Fresh cilantro leaves for garnish
Instructions:
Preheat the oven to 375°F (190°C).
Season the chicken thighs with salt, pepper, ground cumin, ground coriander, ground ginger, and ground cinnamon.
Heat the olive oil in an oven-safe skillet over medium-high heat.
Sear the chicken thighs, skin-side down, until browned and crispy. Flip and brown the other side.
Remove the chicken from the skillet and set aside.
In the same skillet, sauté the chopped onion and minced garlic until softened and fragrant.
Return the chicken to the skillet.
Add the sliced preserved lemons and green olives to the skillet.
Cover the skillet and transfer it to the preheated oven.
Bake for 30-35 minutes or until the chicken is cooked through.
Garnish with fresh cilantro leaves before serving.
Greek Spinach and Feta Stuffed Chicken Breast.
Ingredients:
4 boneless, skinless chicken breasts
2 cups fresh spinach leaves
1/2 cup crumbled feta cheese
2 cloves garlic, minced
1 tablespoon lemon juice
2 tablespoons olive oil
Salt and pepper to taste
Instructions:
Preheat the oven to 375°F (190°C).
Butterfly the chicken breasts by cutting a slit horizontally through the thickest part, being careful not to cut all the way through.
In a bowl, combine the fresh spinach leaves, crumbled feta cheese, minced garlic, lemon juice, olive oil, salt, and pepper.
Stuff the spinach and feta mixture into the slit of each chicken breast.
Secure the opening with toothpicks if needed.
Heat an oven-safe skillet over medium-high heat and add a drizzle of olive oil.
Sear the stuffed chicken breasts for about 2-3 minutes on each side until lightly browned.
Transfer the skillet to the preheated oven and bake for 20-25 minutes or until the chicken is cooked through and no longer pink in the center.
Remove the toothpicks before serving.
Turkish Grilled Lamb Kebabs.
Ingredients:
1 pound lamb, cut into cubes
1 onion, chopped
3 cloves garlic, minced
2 tablespoons olive oil
1 tablespoon lemon juice
1 teaspoon ground cumin
1 teaspoon ground coriander
1/2 teaspoon paprika
Salt and pepper to taste
Instructions:
In a bowl, combine the chopped onion, minced garlic, olive oil, lemon juice, ground cumin, ground coriander, paprika, salt, and pepper to make the marinade.
Add the lamb cubes to the marinade and toss until well-coated.
Cover the bowl and refrigerate for at least 1 hour or overnight for best results.
Preheat the grill to medium-high heat.
Thread the marinated lamb cubes onto skewers.
Grill the kebabs for about 4-5 minutes per side or until cooked to your desired level of doneness.
Serve the grilled lamb kebabs with rice, salad, or pita bread.
Italian Lemon Rosemary Roasted Potatoes.
Ingredients:
1 1/2 pounds baby potatoes, halved
3 tablespoons olive oil
2 tablespoons lemon juice
2 cloves garlic, minced
1 tablespoon chopped fresh rosemary
Salt and pepper to taste
Instructions:
Preheat the oven to 425°F (220°C).
In a large bowl, whisk together the olive oil, lemon juice, minced garlic, chopped fresh rosemary, salt, and pepper.
Add the halved baby potatoes to the bowl and toss until well-coated with the marinade.
Arrange the potatoes in a single layer on a baking sheet.
Roast in the preheated oven for 30-35 minutes or until the potatoes are crispy and golden brown.
Serve the lemon rosemary roasted potatoes as a flavorful side dish.
Moroccan Chickpea Tagine.
Ingredients:
2 tablespoons olive oil
1 onion, chopped
3 cloves garlic, minced
2 carrots, peeled and diced
1 red bell pepper, diced
1 tablespoon tomato paste
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground paprika
1/2 teaspoon ground cinnamon
1 can chickpeas, rinsed and drained
1 can diced tomatoes
1 cup vegetable broth
Salt and pepper to taste
Fresh cilantro leaves for garnish
Instructions:
Heat the olive oil in a large pot or tagine over medium heat.
Sauté the chopped onion and minced garlic until softened and fragrant.
Add the diced carrots and red bell pepper to the pot and cook for a few minutes.
Stir in the tomato paste, ground cumin, ground coriander, ground paprika, and ground cinnamon. Cook for 1 minute to toast the spices.
Add the chickpeas, diced tomatoes, and vegetable broth to the pot. Season with salt and pepper to taste.
Bring the mixture to a simmer, then reduce the heat and cover the pot.
Cook for 20-25 minutes, stirring occasionally, until the flavors meld together and the vegetables are tender.
Garnish with fresh cilantro leaves before serving.
Serve the Moroccan chickpea tagine with couscous or crusty bread.
Greek Baklava Ice Cream.
Ingredients:
2 cups heavy cream
1 cup whole milk
3/4 cup granulated sugar
1/4 cup honey
1/2 teaspoon ground cinnamon
1/2 teaspoon vanilla extract
1/2 cup chopped walnuts
1/2 cup chopped pistachios
1/4 cup chopped almonds
Phyllo pastry sheets, for garnish (optional)
Instructions:
In a saucepan, heat the heavy cream, whole milk, granulated sugar, honey, ground cinnamon, and vanilla extract over medium heat until it reaches a simmer. Stir occasionally.
Remove from heat and let it cool to room temperature.
Once cooled, transfer the mixture to an ice cream maker and churn according to the manufacturer’s instructions.
In the last few minutes of churning, add the chopped walnuts, chopped pistachios, and chopped almonds to incorporate them into the ice cream.
Transfer the ice cream to a freezer-safe container and freeze for at least 2 hours to firm up.
Optional: While the ice cream is freezing, you can cut phyllo pastry sheets into small squares and bake them in the oven until crispy to use as a garnish for serving.
Serve the Greek baklava ice cream in bowls or cones, and if desired, sprinkle some of the baked phyllo pastry squares on top.
