I have very fond memories of visiting Jewish and Italian bakeries when I was little in New York. The rows of colorful Italian rainbow cookies and all the different rugelach is like a cookie wonderland!
Here, I gathered a list of traditional and fun (with a twist) Italian and Jewish cookies that are perfect for baking around the holidays or anytime you need a nostalgic treat. For a sweet Jewish treat, try my Chocolate Matzo Toffee.
I'd love to know, what is your favorite cookie?
Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too.
When it comes to team creamy or team chunky, I am always for team creamy! Creme fraiche mashed potatoes are mixed with sweet roasted garlic and finished with fresh chives and maybe an extra dab of butter too. If mashed potatoes are one of your favorites try my Savory Mashed Sweet Potatoes they will be the talk of the table.
I don't believe you need any fancy equipment to make ultra creamy mashed potatoes, but the addition of creme fraiche does make all the difference. Creme fraiche is a style of French cream that is tangy and decadent.
The creme fraiche is heated with milk and butter and when added to the cooked potatoes, creates the most comforting and creamy mashed potatoes.
I would happily suggest using standard sour cream in place of creme fraiche or a combination of sour cream and mascarpone to achieve the desired tang and texture.
The other must in this simple mashed potatoes recipe, is the roasted garlic. Make the roasted garlic ahead of time so it's ready once the potatoes are done cooking. I do this often and add to a slew of recipes, such as baba ghanoush and to roasted garlic latkes.
Cut the garlic bulbs in half and drizzle with a bit of olive oil. The wrap then in foil and toast in the oven until fragrant and cloves are soft. Once they are done roasting, the garlic will be very hot, so let it cool and then squeeze out the softened cloves into the mashed potatoes.
This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamed spinach that is nestled into buttery puff pastry.
This salmon wellington recipe is a true show stopper! A beautiful wild caught filet of salmon is layered with Dijon mustard and creamy spinach mixture and then nestled into buttery puff pastry.
A true showstopper and the perfect main course for a holiday dinner. Single serving salmon filets are brushed with Dijon mustard and then layered with a decadent creamed spinach that is flavored with a bright pop of fresh lemon zest.
The salmon and spinach mixture are wrapped in a puff pastry sheet, brushed with egg wash and baked until perfectly golden brown.
The results are spectacular, with a perfectly golden puff pastry crust and tender filet of salmon. I know this recipe will be your favorite "recipe to impress".
Roll out the thawed puff pastry so it is a lot thinner then how it comes in the package. This will make sure the pastry cooks in time. If it is too thick, the inside of the pastry will be undercooked and doughy.
Pat the salmon dry very well before adding flavorings. This is ensure no excess moisture is added to the wellington.
Make the spinach mixture ahead of time and let it cool before layering on top of the salmon.
If the pastry is getting too brown too quick, tent a piece of foil on top and continue baking.
To make salmon wellington ahead of time, follow the recipe up until brushing the egg wash. Place the wellingtons on a parchment lined baking sheet and freeze. Then when you are ready to bake, defrost for 30 minutes, brush with egg wash and bake per instructions.
You can also make the individual parts ahead of time: thawing the puff pastry and cooking and cooling the creamed spinach mixture.
Yes it can, but I would not recommend reheated wellington that has already been baked, because you may overcook the salmon. If you want to reheat and the wellingtons have already been baked, I would suggest baking at 300 degrees Fahrenheit and place a tent of foil over them and bake until just warmed through.
And if you are interested in what wine would go well with salmon wellington, I really enjoy a smooth white wine, such as Pinot Grigio or Pinot Gris.
Kadaif AKA kadayif is a Middle Eastern dessert of shredded phyllo that is softened with melted butter and layered with spiced pistachios. Similar to baklava, the phyllo dessert is generously doused with an orange blossom syrup and saffron as a personal touch.
Kadayif also spelled as kadaif is finely shredded phyllo that almost looks like very thin noodles and is made from flour and water. Similar to phyllo sheets, you can find kadaif sold in the freezer section of specialty or Middle Eastern markets and is often used in other Middle Eastern desserts, such as kanafe.
Similar to phyllo sheets (at least sold here in the U.S.), boxes of shredded phyllo will be found in the freezer section and should be thawed before using. I keep mine in the freezer and place it in the fridge either the night before or morning before I'm going to work with it.
Kadaif is pretty dry and delicate, so it needs fat, such as melted butter to make it more pliable. When you take the shredded phyllo out of the box, it will feel dry and be tightly folded up.
Place the shredded phyllo in a large bowl, breaking it up with your hands and add melted butter in batches so all the shreds are coated.
Kale pasta with capers and olives is a lighter version of puttanesca pasta, with buttery castelveltrano olives and topped with toasted panko.
Do I have such a delicious and easy weeknight dinner recipe for you! Inspired from one of my favorite pasta recipes, pasta alla puttanesca, I traded in the briny kalamata olives and tomatoes with fresh sautéed kale and buttery castelveltrano olives, creating a lighter and green puttanesca recipe. And the best part is the Parmesan panko topping, just for added crunch.
One of my absolute favorite pasta recipes is a classic puttanesca, which is pasta with capers, olives and anchovies. The ingredients are briny and aromatic and history tells us that working women would make the decadent pasta to lure their male clients in.
Capers are briney and slightly salty and the small buds pack big flavor. Capers taste a little like a briney olive and offer great depth of flavor and saltiness to your dish. Whenever I have capers in a recipe, I'll add less salt overall, to balance the dish out. I also like to use some of the brine that the capers come in to add flavor and salt to my dish.
If you haven't had capers yet, I highly recommend grabbing a jar! I use capers in so many recipes, such as in chicken puttanesca, artichoke tapenade and in this unique chorizo bolognese with capers. You can find jars of capers in most, if not all grocery stores and they are usually with other canned or jarred items.
Inspired from the popular New York Times recipe, this plum cake is gently flavored with vanilla paste, warm cinnamon and bright lemon juice to counter the sweet fruit. End of summer Italian plums are used, but larger plums or berries would be fantastic in this easy dessert.
I have had my eye on this classic recipe for years and the wait was sure worth it. This recipe for plum cake is as easy as it gets, using one bowl, if needed and a springform cheesecake pan.
The sweet Italian plums are smaller than traditional plums and once the end of summer nears, the plums become incredibly sweet and candy like. Though use whatever in season ripe fruit you have such as blueberries, blackberries or ripe pears.
Absolutely! I would just make sure the fruit isn't too wet, but most frozen berries or stone fruit would work great.
More Dessert Recipes:
Mediterranean roasted vegetables are a simple and flavorful side dish that is seasoned with a bold spice mix of za'atar, smoky paprika, garlic and earthy turmeric. Use this blend on any combination of vegetables for a big pop of flavor.
If someone asked me what my goto spices were, it would be za'atar, paprika, garlic and turmeric. I know that when I use any combination of those spices, the flavors always come out absolutely delicious. The combination of the bright and earthy za'atar with the smoky and deep paprika is always a winner and I often use those in numerous recipes, such as in my salmon shawarma recipe.
Zaa'tar: A Mediterranean is blend on it's own and there may be some differences depending on where you get it from. Usually, za'atar has dried thyme, sumac and sesame seeds. I like this brand for everyday use and I like to add extra sumac as well.
Paprika: Smoky paprika is my personal preference because I love the deepness it offers, but if you don't like smoked flavors, sweet paprika would be fantastic in this blend.
Garlic Powder: I like using garlic powder for cut vegetables because it is able to coat everything evenly.
Turmeric: Another favorite spice of mine, turmeric is earthy and a little goes a long way. It not only offers an earthy aroma, but also a beautiful golden hue on anything it touches.
Eggplant, cherry tomatoes, cauliflower and red onion are the vegetables in this simple recipe. They all roast beautully, jjust make sure everything is roughly the same size.
I like to cut the cauliflower into smaller florets so the edges caramelize and get crispy. The red onion is also sliced on the thinner side so the sugars can caramelize zand onion softens and becomes alsmost candy like.
For the eggplant, I prefer to peel most of the thicker peel, exposing the tender vegetable so its able to soak up all the spices. And the cherry tomatoes are always a given when roasting, as they get sweeter and flavors more concentration.
Other vegetable options: zucchini, bell peppers, romanesco cauliflower and potatoes.
It's like apple pie meets challah! Classic cinnamon, brown sugar and apples roast together before being stuffed into challah. Then the stuffed apple challah is generously sprinkled with a brown sugar cinnamon streusel topping. If this doesn't scream Rosh Hashanah and fall, I don't know what does!
Apple challahs are notablely one of the most popular and traditional recipes to make for the Jewish New Year. For the holiday of Rosh Hashanah, Jewish people will eat sweets to bring in a sweet new Year, usually in the form of apples and honey.
As modern times have come, classic challahs have transformed into really fun and flavorful creations., such as brown sugar cinnamon swirl challah , Stuffed Challah French Toast
and stuffed cardamom and date challah to name a few.
I had so much fun creating this challah for the upcomning holiday and fall season. The entire house smlled like apple pie and it was glorious!
A classic recipe for blueberry peach cobbler with just enough floral lavender to make the sweet dessert pop. This is what summer desserts are made for!
After picking over 5 pounds of fresh blueberries, what's the first dessert I run home to make? Blueberry lavender peach cobbler, of course! Blueberries with lavender is a stunning match!
A little lavender goes a long way but the floral notes work so well with the sweet blueberries. Then everything is topped with a simple rustic buttery biscuit topping and served with classic vanilla ice cream. Now that's a summer dessert worth waiting for!
And here's a pro tip, when peaches are in season, buy extra peaches then this article on how to freeze peaches to enjoy them all throughout the year!
Just one more summer dessert before we dive into fall, gourds and pumpkins. Blueberries have been plentiful this summer season and even with all the recipe ideas I have, there is somethinig about baking up a classic blueberry cobbler that's so comforting.
How do you feel about adding herbs with fruit? Certain herbs can offer a pop of brightness and freshness to fruit desserts without overpowering. Lavender lemon bars are a gorgeous combination and lavender with blueberries works so well.
Rub herbs into the sugar. To really accentuate the herbs aromas and oils, rub the lavender buds into the sugar to make a lavender sugar, that way the flavors are evenly distributed in the recipe.
Roasted cherry tomato bruschetta is what I call, 'not really a recipe-recipe". When summery tomatoes are at their peak, there is not much you need to do to them. A deep char, garlic and a healthy drizzle of fruity olive oil is all you need. Layer the jammy tomatoes over crostini and top with lots of fresh basil for the perfect summery bite.
We are in peak tomato season and there is nothing more delicious then perfectly ripe cherry tomatoes begging to be layered on top of crisp crostini.
August through September is our peak season here on the West coast. As soon as their color deepens on the vine and with only a gentle pull, the cherry tomatoes come off easily. This is when I know they are perfectly ready and at their sweetest.
When I don't feel like thinking or cooking, I make what I like to call "not really a recipe-recipe". I throw some cherry tomatoes in a baking dish with a good drizzle of olive oil, garlic cloves and pop it on a very hot oven. We've been having fun with an outdoor pizza oven that gets VERY hot, but you can still do the same in a standard oven.
The cherry tomatoes soften and char and their juices create the most delicious jammy sauce. I do something very similar with my roasted tomatoes and burrata recipe or you could roast some for a summery cherry tomato pasta.
Lahmacun is one of my favorite Turkish recipes. Usually made with meat, this vegan recipe showcases all of the same bold Mediterranean flavors but made with a hearty vegetable mixture, tangy pomegranate molasses and warm spices. Top the vegan Turkish pizza with sumac onions, lemon and fresh herbs for a fresh pop of flavor.
There are a few varieties of Turkish pizza, such as the more traditional lahmacun that is topped with meat or the long boat shaped style called Turkish Pide (Turkish Pizza) with 2 Different Fillings, another of of my favs!
Think of lahmacun as a very thin crust pizza. They are sold all over Istanbul and are great for weeknight cooking. I made this even easier with the help of store bought pizza dough, just be sure to roll it as thin as you can. Here is my recipe for a Pizza Sandwich.
Traditionally, you'll see lahmacun pressed with a spiced meat mixture and then baked. Instead, I took this version and veganized it with robust mushrooms, peppers and tomatoes and included bold Turkish flavors such as paprika, pomegranate molasses and cumin.
Cook the vegetable mixture and once the dough is rolled out thin, press the mixture onto the dough. If you have a pizza stone, get that nice and hot in the oven and cook the lahmacun right on that. Then once done, top with sumac onions, fresh lemon juice and lots of fresh herbs.
A savory cherry tomato cobbler with herbs and garlic and topped with gruyere biscuits. Perfect as a light dinner or to serve for brunch.
This may be one of my favorite tomato recipes to date. Sweet cherry tomatoes are roasted with herbs and garlic and topped with cheesy gruyere biscuits. The savory tomato cobbler emerges with perfectly golden biscuits and jammy tomatoes that would be perfect as a light dinner or to serve for brunch.
I will always savory-fy a recipe when I can. Savory tarts over sweet tarts any day and have you seen my play on a savory herb and cheese rugelach?
This tomato cobbler couldn't be simpler and is a bit different than the traditional sweet cobblers.
Start by sauteing garlic, herbs and onions in a cast iron skillet to give them a head start then just add cherry tomatoes. You could also do chopped larger tomatoes, just keep them to about 1 inch pieces so they don't cook down too quickly.
The recipe included may yield a bit more than you need or you can just nbestle the dough all over the top of your filling. Gruyere and rosemary are the main flavors in the biscuits but have fun experimenting with other flavors such as blue cheese, shredded cheddar and other herbs such as fresh thyme and scallions.
Grill + Pizza, well..is pure magic. So, here are a few tips on how to cook a pizza on the grill without a pizza stone.
This won't be a "recipe" post exactly, but more of a "run and do this now" kind of thing. You get it, right?
Grilling pizza is so easy, but you need to work FAST! During the rest of the year, we use our pizza stone, which I HIGHLY recommend! We leave it at the bottom rack of our oven and it gives the pizza the crispiest crust ever. Really, invest in one and stop using your baking sheet. You'll thank me later. .
For this grilled pizza, you'll need a grill and to work fast! Get all your ingredients prepped and ready to go. Make your sauce and be sure it's at room temperature! (We've learned from mistakes that hot sauce well...turns into a very messy calzone!)
So let's break this down:
1) Get your grill SMOKING hot! Ours gets to about 400 degrees Fahrenheit.
2) Allow your dough to rest at room temperature for at least 30 minutes before rolling out. We use about 6-8 ounces of dough per pizza. Make sure to roll your dough as thin as possible. You can make your own or buy it made at Whole Foods or Trader Joes (way easier).
3) Prep your toppings: sauce, cheese, sliced tomatoes, vegetables, meats, etc. Have it ready to go on a platter to place next to your grill.
4) Use the pizza peel to help transfer the pizza to the grill or, you can also use the back of a floured baking sheet. (See above photo).
5) Carefully place the dough on the hot grill and cook the dough on its first side for just 2-3 minutes. This happens very quickly and you'll see the dough start to bubble.
6) Now here's when to work fast. Turn the pizza dough over and place it on your cookie sheet or pizza peel. You want the cooked side up and facing you. Add your favorite pizza ingredients on, but don't over-do it. A little goes a long way.
7) Carefully place your pizza back on the grill to cook on the other side. You can close the lid for 2 minutes so the cheese melts.
8) Keep an eye on your pizza. You will see the sides crisping up. When done, remove to a pizza pan (or baking sheet) and allow to rest for minute or so before cutting.
A hearty and smoky vegetarian shakshuka recipe loaded with sauteed kale, mushrooms and peppers. The tomato is seasoned with deep spices of cumin and paprika and once the dish is just done cooking, everything is topped with creamy feta and lots of fresh herbs.
Breakfast may be one of my favorite meals of the day and it will always be savory for me! Give me all the spicy chorizo breakfast taco and I am one happy gal! For another great Feta dish, try my Phyllo Feta Rolls with Honey.
If you love a hearty vegetarian breakfast dish, you will love this vegetable shakshuka. Full of sautéed kale, peppers and mushrooms and of course, highly customizable.
The shakshuka base is smoky and condensed and the tomatoes are sweet and and just enough cumin to bring a bit of warmth. Then top the finished dish with roughly crumbled feta and let the warmth of the shakshuka slowly melt the cheese. And don't forget a good amount of crusty bread to sop up the decadent sauce too. And for an outstanding flavorful brunch, I highly recommend serving with a sweet lemon Dutch baby pancake!
Shish tawook literally translates to "chicken skewers" and is widely known in Lebanese and Middle Eastern cuisine. Chicken thighs marinate in a mixture of yogurt, lemon and warm spices before being grilled over charcoal to create the most tender, juicy and flavorful chicken. This will become your favorite skewer recipe and is perfect served over lavash or my Chopped Kale and Chickpea Salad with Creamy Tahini Dressing. For a lemony bright Tahini sauce, try my Lemon Herb Tahini Sauce, It might be the most flavorful meal ever.
If you follow me on Instagram, you know that we love to grill, especially in the summer. Our go-to protein is usually skinless, boneless chicken thighs. Always tender with a bit of fat for juiciness and much more flavorful than chicken breasts, in my opinion.
Chicken thighs are quick to thaw, take on flavors well and easy to cook with in any preparation. Therefore, making shish tawook a perfect weeknight dinner.
And may I recommend serving the grilled chicken skewers alongside a colorful Mediterranean charcuterie board for a show stopping meal!
This is a marinade where most if not all the ingredients are cooking staples and are my go-to's without even thinking twice. Yogurt is a natural tenderizer and whether you marinate chicken, beef or lamb, a yogurt marinade always yields a fantastic outcome.
Lemon zest and juice, garlic and olive oil are also added. For spices, paprika, cumin, a touch of cinnamon and cayenne if you don't mind a bit of heat.
You may not be able to stop once you dive into this bright and fresh Mediterranean watermelon salad. Sweet cubes of watermelon are gently tossed with creamy feta, thinly sliced onion and a simple sumac citrus dressing that makes all the bold flavors pop! Garnish the watermelon with a healthy amount of fresh mint and basil for a spectacular and gorgeous summer salad.
I took inspiration from the classic watermelon feta mint salad and kicked it up even more! The combo is known to be enjoyed around the Mediterranean and since those are some of my favorite flavors, I knew exactly how I would punch up the flavors. With the addition of fresh herbs (mint and basil) and a tangy sumac dressing that just brings the sweet flavors out even more! For another Watermelon Salad try my Watermelon Salad with Goat Cheese.
As in, very quick! In your serving bowl, whisk together lime juice, honey and sumac and add your sliced onions. Let those marinate as you prep the watermelon and feta. Then toss everything together, add herbs and voila. This watermelon feta salad couldn't be easier to mix together and the layers of flavors are fantastic. Sweet watermelon, slightly salty and creamy feta with the bright pucker from the lime and sumac. Just outstanding.
Sharing one of my favorite desserts from my cookbook, The Weeknight Mediterranean Kitchen. This vibrant strawberry galette is scented with a touch of rose water and showcase summers sweet fruit, such as strawberries and peaches. But really, use any of your favorite fruits for this easy fruit tart! Then top with homemade rose whipped cream something really impressive!
I was going back and forth on what recipe to share for my release date and as I was skimming through all the food photos, I quickly fell in love with my fruit rose tart (or galette) all over again.
Seasonally fit, stone fruit and berries are perfect right now and the addition of a quick splash of rose water transforms the fruit with a gorgeous floral layer.
The fruit rose tart is so easy to whip up, that yes, you can even make this on a weeknight. The dough is a dream to make and doesn't require any kneading, just a quick whiz in a food processor. Then add your favorite fruit and bake away.
Strawberry crumble is topped with a hazelnut and oat topping and finished with a cool and creamy coconut whipped cream.
Strawberry crumble is the one dessert I can't wait to make as soon as summer strawberries are in season! Perfectly sweet and topped with an oat and hazelnut crisp topping (or you could do almond topping) and finished with a generous dollop of the creamiest coconut whipped cream.
We are officially in summer mode and I couldn't think of anything better kick off strawberry season than with a classic straberry crumble (or strawberry crisp).
This strawberry crumble has an interesting addition of hazelnut flour and if you love the flavor of hazelnuts, you will LOVE hazelnut flour, as well as old fashioned oats for that classic crisp topping.
To continue the hazelnut flavor, I added a "generous" dash of hazelnut liqueur to the strawberries, but just a little because it can be pretty potent.
As the crumble bakes in the oven, make the coconut whipped cream. Find coconut cream in the grocery store, right next to the coconut milk. However if you can only find coconut milk, just use the thick cream and not the coconut water.
Then just whip up as you would regular whipped cream! It won't get as thick as dairy whipped cream but can still holds it's own as any topping.
Post was originally published May, 2014 and updated June, 2021 with added nutritional information.
I may have an addiction to rice. Once you find that perfect airy and fluffy basmati rice, there is no going back. And then once you master the perfectly crispy tahdig, well..it's all over! You will be spoiled as the humble grain transforms into a masterpiece. Adas polow is a gorgeous Persian rice dish that is studded with lentils, tart barberries and crispy potato tahdig.
Adas polow is a traditional Persian rice dish with layers of textures and flavors that does take a bit of time to make. The colors are vibrant and the bottom has a crispy potato tahdig, which means "crispy bottom". If you cannot find barberries, which are quite tart, you can substitute dried currants or even dried cranberries.
I highly recommend finding India Gate White Basmati Rice. We buy it by the 10 pound bag and it is well worth it! The grains are long and light and always makes perfect rice every time.
For this dish, step by step photos are in order...hope this helps you to create this gorgeous rice dish for your holiday!
1) Pour rice into a large bowl and fill with water and rinse until water runs clear, then soak for 1 hour.
2) In a small pot, add lentils and 1 ½ cups of water and bring to a boil then reduce to a simmer and cook lentils for about 10-15 minutes or until liquid has evaporated and lentils are tender. Season with salt and pepper and set aside.
3) In another pot, add rinsed rice and 4 cups of water and boil rice until it's soft on the outside but firm in the middle, about 10 minutes. Don't cook rice fully since. Rinse rice and set aside.
4) In the same pot, drizzle olive oil and saute chopped onion until caramelized. Add barberries pinch of salt, ½ teaspoon turmeric and ½ teaspoon cinnamon and toss to combine. Remove and set aside.
5) Wipe out the pot (or use a pan) and drizzle with olive oil to coat the bottom and bring to medium heat. Add ½ teaspoon of turmeric and stir in the oil and lay potatoes in an even layer.
6) Mix lentils and rice together and add that on top of potatoes.
7) Add the barberry and onion mixture and figs and lay on top of rice.
8) Drizzle saffron water over the top of everything and poke holes with the back of a large wooden spoon. This will help the steam to escape and the bottom to get crispy.
9) Next, cover the lid with a clean towel and close lid on pan. Cook on high for about 10 minutes so the potato gets crispy then decrease heat to low for 20 minutes so the rice is fully cooked.
10) When done, remove lid and serve rice with potato tahdig on the side.
Sweet grilled peaches are topped with with tangy vanilla speckled labneh and finished with honey and pomegranate seeds.
This summer is flying by and I have been craving something simple and sweet. The peaches this season are extraordinary and I am the type of person that likes a little give to my fruit, dripping, juicy fruit where you have to stand over the sink to eat it.
Those ripe peaches would be perfect for my peach berry clafoutis, however, if you are grilling them, the firm peaches are better!
Keep it even simpler by forfeiting the charred peaches and adding any fresh fruit or berries of your choice. The sweetness pairs lovely with tart Mediterranean labneh.
And if you can't find labneh (you should!), substitute thick full fat Greek yogurt, which will still offer the same creamy tartness that goes so well with fresh fruit.
I took advice from my dear friend Laura over at Family Spice. She is the grilling queen!
May I introduce you to the ultimate collard wrap! Stuffed with freshly fried falafel and all of the fillings. Let's just say I didn't skimp on the textures and flavors with this wrap, including a generous layer of beet hummus, grilled eggplant, creamy tahini sauce and crunchy cabbage. What would you fill your collarard wrap with?
As soon as spring hits, our butter lettuce and chard plants explode and we love using them for lettuce or burgers when we want something fresh and crunchy.
But when I saw these beautiful hearty collard greens at the farmers market, I couldn't pass them up!
Prep the Collard Green: Collard greens are thicker than other greens and need a bit of help to make them more pliable.
Think about texture and color when it comes to the fillings and have fun and use what you have!
The base of this collard wrap is falafel and you can find a recipe for my Mediterranean Falafel Bowl with Tahini Yogurt Sauce. There is also a layer of beet hummus (for a pop of color, or use your favorite hummus), creamy tahini sauce and grilled eggplant (or grilled zucchini would be fantastic!).
Layer, wrap (like a burrito), cut and enjoy!
Greek quinoa salad with chickpeas is the perfect recipe for when you are craving something simple, fresh and flavorful. Inspired by bright Mediterranean flavors, this Greek quinoa salad is dressed with a bright lemon vinaigrette and tossed with creamy feta cheese, artichoke hearts, olives and loads of fresh herbs.
I am always about big beautiful salads, or as I like to say, "no more wimpy salads". We want layers of flavors and textures with a bright dressing to bring all the flavors together.
A few favorite salads are my lemon orzo salad with corn and feta and my Mediterranean watermelon salad with sumac onions, if you're looking for a tangy and sweet salad that is perfect on a warm day.
This Greek inspired quinoa salad is a breeze to make and has been on recipe rotation for nearly 10 years!
Add slivered toasted almonds or toasted pine nuts to the quinoa salad.
Add in shredded chicken for more protein.
Substitute goat cheese for the feta cheese or fried halloumi.
Toss in chopped preserved lemons for a bit more saltiness.
Omit the feta and honey to keep the salad vegan.
If I could have one ice cream flavor for the rest of my life, it would be saffron and rose ice cream. Incredibly fragrant, sweet and slightly floral, this Persian ice cream hits all of the flavor spots and I can't get enough!
Persian ice cream is probably one of my favorite ice cream flavors. I am bias to rose water and use it in a number of recipes such as my fruit rose tart and rose pistachio donuts that I make for Passover.
Saffron is another ingredient I always have on hand and a little goes a very long way. All you need is a pinch and a small jar will even last you through a number of recipes such as seafood and chorizo and Persian donuts called bamieh.
If you have an ice cream maker, I highly suggest trying these flavors next! There are "no churn" recipes, but I haven't tried that method yet. If you do, please let me know how it comes out!
Another way to use up summers bounty of zucchini, with smoky zucchini baba ghanoush, topped with warm spices and a good drizzle of olive oil.
Another use for summers bountiful zucchini harvest is this smoky zucchini baba ghanoush inspired from Ottolenghi's Plenty cookbook. We always grow zucchini in the warm season and are blessed with a bountiful harvest. Besides the usual zucchini recipes, this twist on baba ganoush always makes an appearance. I like to top it with toasted chopped hazelnuts for texture and an extra sprinkle of paprika and floral olive oil.
Just as you would do with classic eggplant baba ghanoush, zucchini cook the same way. You can either place whole zucchini on a charcoal grill or place in the oven like I do with baba ghanoush.
As the zucchini cooks, the skin will blister, char, wrinkle and blacken and personally, the darker the skin, the more smokier in my opinion.
Turn the zucchini on all sides so the entire vegetable chars evenly. Then you are left with tender smoky zucchini flesh that is ready for all the delicious flavorings of tahini and garlic.
Then, just as baba is, a simple drizzle of good quality olive oil just to finish and maybe a healthy sprinkle of something crunch such as chopped hazelnuts or even toasted pine nuts would be fantastic. If you love the smoky flavors of baba ganoush, try vegan baba ghansouh made without tahini!
It doesn't get more colorful than this Sangria! Cocktails like, Raspberry and Citrus Mezcal Cocktail and Passion Fruit Margarita with Li Hing Mui have been on repeat this season. Testing and sipping, it's all about quality control, of course.
I took some inspiration from my favorite Sephardic flavors and created two very floral and addictive sangrias. A strawberry rosé sangria with rose water and a peach sangria with orange blossom water. These floral sangrias are so lovely and light, you will be begging for round two!
The colors of this rosé sangria are so beautiful thanks to the pink hue of rosé and blended strawberries. All you have to do is blend frozen strawberries until it's a sorbet texture. Then pour into a large pitcher along with a bit of simple syrup, rosé wine, a few dashes of rose water and your favorite fruits.
Peach and orange blossom are a beautiful match and in season peaches will shine in this sangria. Puree fresh peaches (or frozen if you have them) until a slushy consistency and pour in a large pitcher, along with a bit of white rum, simple syrup and orange blossom water. I prefer a lighter white wine, such as Pinot Grigio. or a vino verde to keep it light and refreshing.
A cross between shakshuka and a Turkish breakfast called cilbir, this spring shakshuka merges the two to become a fantastic and bright spring brunch item. Eggs are nestled between sauteed ramps and spring asparagus and once cooked, everything is topped with smoked paprika butter and herbed yogurt. The flavors and textures of the cool yogurt and warm butter along with the creamy yolky eggs and vegetables is a magical bite.
Ramps was the newest introduction into our cooking repertoire. AKA baby leeks, ramps have a super short-early spring fling and once you see them at the farmers market, they are gone by the time you're done blinking. I grabbed some as quickly as I could.
Like I was saying before, I can't fully call this shakshuka to its entirety, it is really a cross between shakshuka and a Turkish breakfast dish called cilbir, which is poached eggs that are poured over with paprika butter. So with spring inspiration in mind, I thought it would be interesting to combine the 2 ideas and make this delectable spring shakshuka with ramps, asparagus and topped with a spiced yogurt with sumac and lemon juice and a healthy drizzle of deepened paprika butter. Sounds heavenly doesn't it? And caution: make sure you have lots of crusty bread.
Middle Eastern grill with grilled kofta with eggplant and tomatoes, all drizzled with garlicky tahini sauce.
A grilling staple as soon as the weather warms up! Grilled beef kofta are seasoned with Turkish flavors of grated onion, sumac and tomato paste. As soon as the kofta are hot of the grill, they are placed on top of pita bread so all the delicious meat juices impart it's flavor onto the bread. Then drizzled with a creamy tahini sauce and there is nothing better!
Kofta are traditionally a spiced meatball but you can also think of them as a ground beef kabob if you chose to form the mixture on a skewer.
Even if you don't have skewers, form the mixture like you would in a long oval shape so it's holds up to grilling. Once placed on the grill, don't touch it and let the meat cook until charred and easily releases from the grates.
Do the same with the eggplant and tomatoes and grill until the vegetables are charred and softened.
I may post Mediterranean recipes, but I can make a mean roasted tomatillo salsa. I have made this salsa so many times and with so many different variations including roasted, grilled and charred tomatillos. Blend with loads of fresh cilantro, roasted onion for sweetness and bright lime juice and slather this salsa on anything and everything! Though some warmed tortilla chips is the perfect vessel.
Who are these green jewels wrapped up like a cocoon, and is it really a green tomato? Well it turns out that tomatillos are a somewhat close cousin of the tomato, in fact, "tomatillo" in Spanish translates to " little tomato"
First being introduced to tomatillos when we lived in Southern California, I remember the first time I stepped into a local Mexican market. The whiff of homemade pan, numbers being shouted out for the next customer in line and piles of every kind chile under the sun. I instantly fell in love.
Tomatillo salsa couldn't be easier. A bit brighter than tomato salsa, this recipe roasts the tomatillos and onions creating a sweet and bright flavor. Once roasted, blend with fresh cilantro, lime juice and a touch of honey to bring it all together. This would be fantastic served alongside sheet pan chicken fajitas too!
This post was originally published in September, 2011 and updated in May, 2021 with updated photos and nutritional information.
A floral and refreshing Middle Eastern drink inspired from Lebanon, Jallab is made with date molasses, a touch of rose water and topped with pine nuts.
Let us take a culinary adventure through our pallets and taste the Middle East with a refreshing and simple drink called jallab.
Jallab is slightly sweet non-alcoholic Lebanese drink that is served chilled with minimal ingredients. The primary ingredients are date molasses and rose water and garnished with pine nuts or almonds.
I've enjoyed it a number of times at a favorite Lebanese restaurant and the combination of the floral notes and slightly sweet molasses, works so well with the savory flavors of Mediterranean cuisine.
See recipe card for full information on ingredients and quantities.
Rose water is the other main ingredient in jallab and what gives the refreshing drink it's signature slightly floral flavor.
Whenever you are cooking or making a recipe with rose water, a little goes a long way, so use sparingly. Rose water is has a perfumed aroma and is very floral. Though, if you are heavy handed, rose water can turn a lovely fragrant flavor into a soapy mess. Start small and gradually add more teaspoons if desired.
You can often find rose water in international and Middle Eastern markets and easily online as well.
If you are looking for other uses for rose water, try adding a few teaspoons to fresh fruit in a fruit rose tart or for a decadent treat, in these Persian donuts with saffron called Bamieh.
Yes, jallab is a healthy drink that is refreshing and has minimal ingredients.
Jallab is popular in several Middle Eastern countries including Syria, Egypt and Lebanon.
When you need to whip up a quick salad, this one is a favorite. Chopped kale is massaged with a bright and creamy tahini dressing and savory chickpeas. The perfect kale salad for when you want something quick and incredibly delicious. Also holds up for a day or so very well!
We're going to keep this one short and sweet. I may be one of those persons that says "I love salads!", but it has to be a GOOD salad. It needs texture and layers, crunch and pops of flavor.
This kale salad is hearty, flavorful and the tahini dressing is ultra creamy! But the trick to an enjoyable raw kale salad....massage the kale! Kale can sometimes be difficult to enjoy, texture wise and just needs a bit of acid and clean hands to break up some of it's fibrous leaves.
There are a slew of tahini recipes on the site and a tahini dressing is really a riff off of creamy homemade tahini sauce, just add a bit more water for a drizzle consistency.
And may I suggest, make a BIG batch of this for roasted vegetables, Lebanese hushwee and for falafel!
A Sephardic family heirloom, Passover bimuelos are a fried pancake with matzo, eggs and Parmesan cheese dipped in a sweet simple syrup.
A childhood favorite of mine that doesn’t have many hits on Google search. I was pleasantly surprised when I did a quick online inquiry of“bimuelos” and noticed that everything I found was not nearly as close to the indulgent treat I grew up with as a kid.
My moms side is Sephardic with ancestry coming from Turkey and Spain. There are a lot of foods that I grew up on that have some interesting variations and blends of both, such as Turkish fasulye or Turkish zucchini pie
These bimuelos (I've always seen them spelled bunuelos) are special, special for Passover and special to my heart. They are with fewer ingredients than you can count on your hand and that is all you need. I would make the matzo mixture with my mom when I was little and could not wait for the sugar water to condense so I can dunk these matzo doughnuts in the sweet syrup.
Even better (or worse), hours after making them, we would run to the kitchen in the wee hours of the night and scavenge through the fridge attacking the cold fried treats. And believe me; they are even better cold…and in the middle of the night.
Bimuelos have a soft center with a delicate outside crunch. Think of them as a matzo brei fritter if you will. They are perfect for soaking up all the syrupy goodness. A healthy sprinkle of freshly grated parmigiano-reggiano offers a Sephardic twist as well as the perfect pairing for sweet…salty!
Pistachio crusted lamb chops is a recipe to impress! Once seared, the lamb is brushed with tangy Dijon mustard and then pressed onto crushed pistachios for a striking and impressive centerpiece.
Pistachio crusted lamb is a recipe to impress and saved for those, 'I really want to impress someone' sort of dinners. The pistachio lamb is initially seasoned with bold marinade that has herbs, garlic and tart pomegranate molasses.
Once seared and the lamb is done cooking to your desired doneness (I prefer medium aka lightly red/pink center and always use a meat thermometer), then all you have to do is brush the lamb with a thin coating of Dijon mustard and press the rack of lamb onto crushed pistachios.
The pistachio crusted lamb is a true masterpiece and I suggest serving alongside simple lemon herb couscous or Mediterranean rice and my Mediterranean roasted vegetables.
Start any meal with my Goat cheese stuffed phyllo cups it's simple and impressive.
Step 1: Trim any excess fat and pat the lamb dry with paper towels. whisk the pomegranate molasses, herbs, garlic and lemon zest and pour over lamb and marinate for 30 minutes.
Step 2: Bring a wide cast iron to high-heat and sear lamb until deeply charred on both sides. Then place in 450 degrees Fahrenheit oven and cook for 8-10 minutes until internal temperature is between 140-145 degrees Fahrenheit..
Step 3: Once cooked, let lamb rest for 5 minutes then brush a thin layer of Dijon mustard on all sides.
Step 4: Press the rack of lamb onto finely chopped pistachios, gently pressing so all sides are evenly coated.
Step 5: Use a sharp knife to cut the pistachio crusted lamb into lamb chops and serve.
French is a technique where excess fat and connective tissue is removed between the bones on a rack of lamb. It makes the lamb rack look cleaner for presentation.
Lamb can be pretty fatty and removing excess fat will help the marinate and seasoning penetrate the meat easier. I suggest trimming excess fat from the rack of lamb for better texture and flavor, but it's ok to leave some fat on.
Love this recipe? Please leave a 5-star 🌟🌟🌟🌟🌟rating in the recipe card below & a review in the comments section further down the page.
A simple Passover dessert made with fresh or frozen berries, matzo meal and ground almonds. Top with yogurt, labneh or whipped cream for a treat.
This Passover dessert couldn't be easier. Inspired from a classic fruit crumble, instead of using flour, the topping is made with melted butter, matzo meal and almond.
The fruit is lightly sweet and topping is perfectly buttery and and crisp. Have fun with the fruit filling, though I love berries and the addition of citrus zest is an absolute must.
Apple and cranberry Passover charoset is tart and fruity, mixed with pomegranate seeds and a touch of honey for sweetness.
This is my mom's charoset recipe. Every Passover as a kid, she would make charoset, of course. I remember dunking my matzo into the chunky apple mixture and I knew I couldn't stop. It is sweet, tart and crunchy.
This apple and cranberry charoset is full of fresh ingredients with just a touch of sweetness from honey. Mom told me to add fresh, whole cranberries (not dried) which gives it a gorgeous color and perfect tart-puckery flavor. I then mellowed the tartness with some honey, fresh orange juice and snappy pomegranate seeds.
Charoset represents the "mud" that the Jews would stomp in to make the clay for building. Anything goes in charoset, apples, fruit, dried fruit, you name it. I've even seen charoset truffles and dried fruit charoset, chunky charoset, you name it, there's a charoset for it.
The holiday of Passover is a very well known one with most religions. Passover or "Pesach" in Hebrew is the celebration of the Jews exiting from Egypt. In addition, Pass-over literally means that. When God was slaying the 1st born son of Egyptian families, he would "pass-over" Jewish homes. With Passover, comes the festive dinner, called a seder where 6 items are displayed on a seder plate, each representing something significant.
A hard boiled egg represents fertility and renewal, marror or bitter herb (usually horseradish) symbolizes the bitterness the Jews had to go through in slavery.
Charoset, as mentioned previously represents the mud used, a shank bone represents the lamb that was sacrificed because the Jews had to paint the blood of the lamb around their door so that God would "pass over".
Karpas, another bitter herb (usually parsley) is dipped into salt water and also represents the bitterness and tears hat the slaves endured. And finally, hazaret, which is another bitter green is used to represent the bitterness that he slaves went through, usually lettuce.
Passover Charoset Three Ways: Tropical Charoset with mango, pineapple and mac nuts, Persian Dried Fruit Charoset and Tex-Mex Salsa inspired Charoset.
Every year I want to bring something new and exciting to the Passover table. like my Matzo Stuffed Tomatoes Provencal. This year, I couldn't stop at just 1 creative staple, but I had to make....three!
Let me introduce you to charoset, three ways! Now don't get me wrong...I LOVE traditional apple, walnut and red wine charoset. I argue that my mom's apple charoset is the best and she would add cranberries to it. I've upped the game since and added pomegranate seeds, but still kept the traditional apple, that will always be a childhood favorite of mine.
This time, I wanted to add a bit of color and homage to the places and cultures I admire most.
Dare I say this is my new favorite charoset!? With mango, pineapple, coconut and ground macadamia nuts. This tropical charoset reminds me of growing up in Hawaii, it's sweet and fresh and is not only fabulous on matzo but as a yogurt topping for dessert or breakfast as well.
Next is a Persian inspired charoset with dried fruit, pistachios and pomegranate molasses. The dried rose petals garnished on top are so beautiful (and edible). This charoset is sticky and holds a shape, so is great for rounding into charoset truffles or for a midday snack.
Finally another homage to years of living in Southern Cali. This is a Tex-Mex inspired salsa charoset that is sweet and spicy, with jalapeno, citrus and chile. This would go fab on top of brisket tacos!
Homemade meatballs with Sunday gravy is a true labor of love. Meatballs are mixed with three meats and seasoned with flavorful aromatics which are then simmered in marinara for hours making them incredibly tender and flavorful.
Now, not to pat myself on the back or anything, but I can make a pretty darn good Italian style meatball. I'd like to say it's one of my secret powers. Large burley "manly-men" have quite literally swooned and fainted at the first bite of my meatballs and at the very whiff of my Sunday gravy, tears from start streaming down their cheeks in glee. For another wonderful Italian meal try my Italian Sausage and Peppers.
A bit dramatic? Maybe, but that's how I imagine it to be.
For a not so traditional "Meatball" recipe, try my Thanksgiving Turkey Meatballs. You don't need to wait for Thanksgiving either.
An Italian-American dish, Sunday gravy is a slow simmered marinara with any meat that you have. We like adding browned meatballs and Italian sausage and let the meat slowly simmer in the sauce all day long. You can also add pork chops and short ribs which will make the sauce even richer.
I have made this recipe so many times with so many variations and I'll share them all here.
Sear Meatballs: Once meatballs are formed, sear meatballs on all sides in a bit of olive oil over medium-high heat. Cook meatballs in batches and set aside on a platter. It's ok that the meatballs are not fully cooked, they will finish cooking in the sauce.
Bake Meatballs: Place meatballs on a parchment lined baking sheet and bake at 425 degrees Fahrenheit for about 10 minutes. The meatballs won't have the deep char that they do when searing, but will be cooked all the way through. At this point you can eat them immediately and/or add them to the marinara sauce.
I make a huge batch of meatballs because they freeze and reheat so well.
Middle Eastern chicken shawarma will be your favorite way to cook chicken on a weeknight, flavored with bold spices of turmeric and cumin, lots of bright lemon juice and savory garlic. Serve chicken shawarma bowls with quinoa, hummus and creamy tahini.
Oh do I have a treat for you! One of the most popular recipes from my First cookbook is finally making an appearance on the site. Everyday chicken shawarma is the recipe you'll find in The Weeknight Mediterranean Kitchen and it's a major keeper!
I've done so many variations, roasted and grilled, served chicken shawarma on a salad and wrapped in a pita. There is no wrong you can do.
Once you have the homemade shawarma sauce down, you can use it in all sorts of variations, such as salmon shawarma or beef shawarma. I also have an idea to try this with hearty cauliflower.
A flavorful and colorful falafel bowl recipe filled with fresh greens, Israeli chopped salad, homemade falafel and finished with a creamy tahini yogurt sauce.
Doesn't everything taste better in a bowl? I am that person that loves to mix all the components together. The falafel with a bit of chopped salad and hummus. And the creamy tahini sauce over the chopped salad and feta cheese. Give me all the mediterranean bowl recipes, I'm here for it!
I kept this recipe more like a falafel salad bowl, simple and fresh.
I have a fantastic classic recipe for homemade falafel right here. But here is the gist of making falafel.
Homemade tahini sauce is always my go to and sometimes I like to twist it up with a tahini yogurt sauce.
Tahini yogurt sauce couldn't be easier, especially if you have a small food processor. Just blend tahini, yogurt, lemon juice, salt and garlic until smooth. If the sauce is thick, add some warm water until thin enough to drizzle over falafel.
A colorful beet quinoa salad with roasted yellow beets, tangy blood orange, salty feta cheese and sweet pomegranate seeds all dressed with a simple blood orange vinaigrette.
I practically jump up in glee once I see blood orange and pomegranates in season. Yes, I do love the winter for reasons of braising short ribs or osso buco, but it's these jeweled fruits that I can't get enough of.
Like most of the recipes I make. this is another versatile one. Use what you have or can find but the pops of vibrant colors in this salad are so appealing.
This post has been updated on February 14th, 2021 since originally posted in April, 2013. Post has been updated with nutritional info, updated photos and retested recipe.
Learn to make a colorful and flavorful vegetarian mezze platter with all the Mediterranean favorites, including stuffed grape leaves, hummus and fresh fruit and vegetables.
If you asked me what I eat throughout the day, it would be this. An assorted mezze of appetizers and finger foods that are simple to put together, incredibly flavorful and loaded with bright textures. For another quick impressive appetizer try my Pan Con Tomate with Jamón.
This is where you can have fun with your mezze platter and add your favorite Mediterranean or Greek mezzes.
In this platter, I kept it simple and meatless.
Think of color, texture and mezzes that people can easily pick up with their fingers, such as dipping pita bread into hummus or picking up a stuffed dolma.
