Greek Salad
Greek Salad
Greek Salad
This refreshing salad is made with tomatoes, cucumbers, onions, olives, feta cheese, and a simple vinaigrette dressing. It's the perfect light meal for a hot day.
Paella
Greek Salad
Greek Salad
This Spanish rice dish is cooked with saffron, seafood, chicken, and vegetables. It's a hearty and flavorful dish that's perfect for a special occasion.
Falafel
Greek Salad
Falafel
These crispy chickpea fritters are a popular street food in the Middle East. They're often served in pita bread with hummus, tahini, and vegetables.
Tagines
Tagines
Tagines
These Moroccan stews are cooked in a slow cooker with meat, vegetables, and spices. They're hearty and flavorful, and they make a great winter meal.
Baklava
Tagines
Tagines
This sweet pastry is made with layers of phyllo dough filled with nuts and honey. It's a decadent dessert that's perfect for special occasions.
Pasta alla Norma
Ingredients:
1 pound eggplant, cut into 1/2-inch cubes
1/4 cup olive oil
1 onion, chopped
2 cloves garlic, minced
2 (28-ounce) cans whole peeled tomatoes, crushed by hand
1/2 cup chopped fresh basil
1/2 cup grated ricotta salata cheese
Salt and pepper to taste
Instructions:
Heat the olive oil in a large skillet over medium heat. Add the eggplant and cook, stirring occasionally, until golden brown and tender, about 10 minutes.Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes. Stir in the tomatoes, basil, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 20 minutes.
Serve the sauce over cooked pasta and top with the ricotta salata cheese.
Moussaka
Ingredients:
1 large eggplant, sliced into 1/2-inch thick rounds,1/4 cup olive oil,1 pound ground lamb,1 onion, chopped,2 cloves garlic, minced,1 (28 ounce) can whole peeled tomatoes, crushed by hand,1/2 cup red wine,1 teaspoon dried oregano,1/2 teaspoon ground cinnamon,1/4 teaspoon ground nutmeg,Salt and pepper to taste,1 cup béchamel sauce
Instructions:
Preheat oven to 375 degrees F (190 degrees C).
Brush the eggplant slices with olive oil and grill or pan-fry until golden brown and tender, about 2 minutes per side.
Heat the olive oil in a large skillet over medium heat. Add the ground lamb and cook, breaking it up with a spoon, until browned.
Add the onion and garlic to the skillet and cook, stirring occasionally, until softened, about 5 minutes.
Stir in the tomatoes, red wine, oregano, cinnamon, nutmeg, salt, and pepper. Bring to a simmer and cook, stirring occasionally, until the sauce has thickened, about 20 minutes.
To assemble the moussaka, spread a layer of béchamel sauce in the bottom of a 9x13 inch baking dish. Top with a layer of eggplant slices, followed by a layer of the lamb sauce. Repeat layers, ending with a layer of béchamel sauce.
Bake in preheated oven for 30 minutes, or until heated through and bubbly.
Falafel
Ingredients:
1 (15-ounce) can chickpeas, drained and rinsed
1 (15-ounce) can fava beans, drained and rinsed
1/2 cup chopped onion
1/4 cup chopped parsley
1/4 cup chopped cilantro
1 teaspoon cumin
1/2 teaspoon coriander
1/4 teaspoon salt
1/4 teaspoon black pepper
Vegetable oil, for frying
Instructions:
In a food processor, combine the chickpeas, fava beans, onion, parsley, cilantro, cumin, coriander, salt, and pepper. Pulse until the mixture is coarsely ground.
Form the mixture into small patties.
Heat the vegetable oil in a large skillet over medium heat.
Fry the falafel patties in batches until golden brown and cooked through, about 3 minutes per side.
Serve the falafel in pita bread with hummus, tahini, and vegetables.
These are just a few of the many delicious dishes that can be found in Mediterranean countries.