Mediterranean Recipes
Moroccan Chicken Tagine with Apricots and Almonds.
Ingredients:
4 chicken thighs, bone-in, and skin-on
1 onion, finely chopped
3 cloves garlic, minced
1 teaspoon ground ginger
1 teaspoon ground cumin
1 teaspoon ground cinnamon
1/2 teaspoon ground turmeric
1/2 teaspoon paprika
1 cup chicken broth
1/2 cup dried apricots, halved
1/4 cup sliced almonds
Fresh cilantro leaves for garnish
Salt and pepper to taste
Olive oil for cooking
Instructions:
Season the chicken thighs with salt, pepper, ground ginger, ground cumin, ground cinnamon, ground turmeric, and paprika.
Heat olive oil in a large skillet or tagine over medium-high heat.
Brown the chicken thighs on both sides until golden brown. Remove from the skillet and set aside.
In the same skillet, sauté the chopped onion and minced garlic until softened and fragrant.
Return the chicken thighs to the skillet and add the chicken broth.
Cover the skillet and simmer over low heat for about 30 minutes or until the chicken is cooked through and tender.
Add the dried apricots and sliced almonds to the skillet and cook for an additional 5 minutes to allow the flavors to meld together.
Garnish with fresh cilantro leaves before serving.
Serve the Moroccan chicken tagine with couscous or rice.
Lebanese Tabouleh Salad.
Ingredients:
1 cup bulgur wheat
2 cups boiling water
1 large bunch fresh parsley, finely chopped
1/2 cup fresh mint leaves, finely chopped
4 tomatoes, seeded and diced
1 cucumber, seeded and diced
1/2 red onion, finely chopped
1/4 cup extra virgin olive oil
Juice of 2 lemons
Salt and pepper to taste
Instructions:
Place the bulgur wheat in a large bowl and pour boiling water over it.
Cover the bowl and let the bulgur wheat soak for about 20 minutes or until it becomes tender.
Drain any excess water from the bulgur wheat and let it cool.
In a separate bowl, combine the finely chopped parsley, chopped mint leaves, diced tomatoes, diced cucumber, and chopped red onion.
Add the cooled bulgur wheat to the bowl and toss to combine all the ingredients.
In a small bowl, whisk together the olive oil, lemon juice, salt, and pepper to make the dressing.
Pour the dressing over the tabouleh salad and toss until well coated.
Adjust the seasoning if needed.
Refrigerate the salad for at least 1 hour to allow the flavors to meld together.
Serve the Lebanese tabouleh salad as a refreshing side dish or light lunch.
Lebanese Kofta Kebabs.
Ingredients:
1 pound ground beef or lamb
1/2 onion, finely chopped
2 cloves garlic, minced
2 tablespoons chopped fresh parsley
1 tablespoon ground cumin
1 tablespoon ground coriander
1 teaspoon paprika
1/2 teaspoon ground cinnamon
Salt and pepper to taste
Skewers for grilling
Instructions:
In a bowl, combine the ground beef or lamb, finely chopped onion, minced garlic, chopped fresh parsley, ground cumin, ground coriander, paprika, ground cinnamon, salt, and pepper.
Mix the ingredients together until well combined.
Divide the mixture into equal portions and shape each portion into a long, thin kebab shape.
Thread the kebabs onto skewers.
Preheat the grill or grill pan over medium-high heat.
Grill the kofta kebabs for about 4-5 minutes on each side or until cooked through and browned.
Serve the kofta kebabs with rice, salad, and a side of yogurt sauce.
Italian Caprese Salad.
Ingredients:
2 large tomatoes, sliced
8 ounces fresh mozzarella cheese, sliced
Fresh basil leaves
Extra virgin olive oil
Balsamic glaze or reduction
Salt and pepper to taste
Instructions:
Arrange the tomato slices and fresh mozzarella slices on a serving platter.
Tuck the fresh basil leaves in between the tomato and mozzarella slices.
Drizzle the salad with extra virgin olive oil and balsamic glaze.
Season with salt and pepper to taste.
Serve the Caprese salad as a refreshing appetizer or side dish.
Moroccan Vegetable Couscous.
Ingredients:
1 1/2 cups couscous
1 3/4 cups vegetable broth
2 tablespoons olive oil
1 onion, chopped
2 carrots, peeled and diced
1 zucchini, diced
1 yellow squash, diced
1 red bell pepper, diced
1 can chickpeas, rinsed and drained
2 teaspoons ground cumin
1 teaspoon ground coriander
1 teaspoon ground turmeric
Salt and pepper to taste
Fresh parsley leaves for garnish
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 separate large skillet, heat olive oil over medium heat.
Sauté the chopped onion until softened and translucent.
Add the diced carrots, zucchini, yellow squash, and red bell pepper to the skillet. Cook until the vegetables are tender but still crisp.
Stir in the chickpeas, ground cumin, ground coriander, ground turmeric, salt, and pepper.
Cook for an additional 2 minutes to allow the flavors to meld together.
Fluff the couscous once more with a fork and add it to the skillet with the vegetables. Mix well.
Garnish with fresh parsley leaves before serving.
Serve the Moroccan vegetable couscous as a hearty main dish or side dish.
Greek Lemon Potatoes.
Ingredients:
4 large potatoes, cut into wedges
1/4 cup olive oil
Juice of 1 lemon
2 cloves garlic, minced
1 teaspoon dried oregano
Salt and pepper to taste
Fresh parsley leaves for garnish
Instructions:
Preheat the oven to 425°F (220°C).
In a large bowl, combine the potato wedges, olive oil, lemon juice, minced garlic, dried oregano, salt, and pepper.
Toss until the potatoes are well coated with the mixture.
Arrange the potatoes in a single layer on a baking sheet.
Roast in the preheated oven for 30-35 minutes, flipping the potatoes halfway through or until they are golden brown and crispy.
Garnish with fresh parsley leaves before serving.
Serve the Greek lemon potatoes as a flavorful side dish.
Mediterranean Eggplant Dip (Baba Ganoush).
Ingredients:
2 large eggplants
2 cloves garlic, minced
Juice of 1 lemon
2 tablespoons tahini
2 tablespoons extra virgin olive oil
Salt and pepper to taste
Fresh parsley leaves for garnish
Instructions:
Preheat the oven to 400°F (200°C).
Prick the eggplants with a fork in several places.
Place the eggplants on a baking sheet and roast in the preheated oven for about 45 minutes, or until the skin is charred and the flesh is soft.
Remove the eggplants from the oven and let them cool slightly.
Cut the eggplants in half lengthwise and scoop out the flesh into a bowl.
Add the minced garlic, lemon juice, tahini, extra virgin olive oil, salt, and pepper to the bowl with the eggplant flesh.
Mash and stir the ingredients together until well combined and smooth.
Adjust the seasonings if needed.
Garnish with fresh parsley leaves before serving.
Serve the baba ganoush as a dip with pita bread or vegetables.
Italian Capellini Pomodoro.
Ingredients:
8 ounces capellini (angel hair) pasta
4 tablespoons olive oil
4 cloves garlic, minced
4 cups diced fresh tomatoes
1/4 cup chopped fresh basil leaves
Salt and pepper to taste
Grated Parmesan cheese for garnish
Instructions:
Cook the capellini pasta in a large pot of salted boiling water according to the package instructions until al dente. Drain and set aside.
In a large skillet, heat the olive oil over medium heat.
Add the minced garlic and sauté until fragrant.
Add the diced tomatoes to the skillet and cook until they release their juices and soften.
Stir in the chopped fresh basil leaves and season with salt and pepper to taste.
Cook for an additional 2-3 minutes to allow the flavors to meld together.
Add the cooked capellini pasta to the skillet and toss until well coated with the tomato mixture.
Garnish with grated Parmesan cheese before serving.
Serve the capellini pomodoro as a light and refreshing pasta dish.
Moroccan Mint Tea.
Ingredients:
3 teaspoons loose green tea leaves
4 cups boiling water
1/4 cup fresh mint leaves
Sugar or honey to taste
Fresh mint sprigs for garnish (optional)
Instructions:
Place the green tea leaves in a teapot.
Pour the boiling water over the tea leaves.
Add the fresh mint leaves to the teapot.
Let the tea steep for about 5 minutes to infuse the flavors.
Strain the tea into cups or glasses.
Sweeten with sugar or honey to taste.
Garnish with fresh mint sprigs, if desired.
Serve the Moroccan mint tea hot or chilled.
