Among the culinary treasures of the Mediterranean, I have a delightful collection of recipes that I wish to share with you. They go from creamy hummus and fresh tzatziki all the way to hearty moussaka and crispy falafel.

These dishes are not only full of flavor but also packed with enough color to brighten up any meal. So let me take you through some of these gems!

The 15 Best mediterranean recipes

1. Hummus

Hummus, a spread from the Middle East, is primarily made of mashed chickpeas. It is creamy, and its base flavor is that of the chickpeas, slightly muted by the tahini and lemon juice (don’t be shy with the juice; it makes the hummus more flavorful and a little more runny, in a good way).

Garlic and olive oil give flavor and richness.

Ingredients

1 can (15 oz) chickpeas, drained and rinsed
1/4 cup fresh lemon juice
1/4 cup tahini
1 small garlic clove, minced
2 tablespoons extra-virgin olive oil, plus more for serving
1/2 teaspoon ground cumin
Salt, to taste

Instructions

1. Put the lemon juice and tahini into a food processor. Run the food processor for about 1 minute until it is smooth and creamy.

2. Add the olive oil, garlic (minced), cumin, and a pinch of salt to the tahini-lemon mixture. Process for 30 seconds, scraping down sides as necessary.

3. Place the rinsed and drained chickpeas in the processor. Pulse for 1 to 2 minutes until thick and very smooth. If the hummus is too thick, add water, a tablespoon at a time, until desired consistency is reached.

4. Adjust the taste and seasoning with additional salt as needed. Serve drizzled with the oil from the pale green tin.

2. Tzatziki

Tzatziki is a revitalizing dip of the Mediterranean made from Greek strained yogurt, coarsely grated cucumber, finely minced garlic, and the octane boosts of olive oil, fresh lemon juice, and chopped dill, not to mention salt and pepper to taste.

Ingredients

• 1 cup Greek yogurt
• 1 cucumber, grated and strained
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill, chopped
• Salt and pepper to taste

Instructions

1. Combine in a mixing bowl the Greek yogurt, cucumber (make sure it is well strained to remove excess moisture), garlic, olive oil, and lemon juice.

2. Incorporate the following chopped ingredients into a large bowl: 8 oz. cream cheese, at room temperature 1/2 cup sour cream 2 cups shredded carrots 1/2 cup chopped green onions 1/2 cup chopped fresh dill Season with salt and pepper to taste. Mix until all ingredients are well incorporated.

3. Chill the tzatziki for a minimum of 30 minutes in the refrigerator before serving so that the flavors will blend.

3. Greek Salad

A Greek Salad is a lively and cool dish with fresh, juicy tomatoes; a zesty cucumber; and a sweet, crunchy bell pepper. Adding to the texture are the thinly sliced red onions and the buttery Kalamata olives, not to mention the creamy feta cheese.

Drizzle the whole thing with some top-notch extra virgin olive oil, and you have a dish that is every bit as good as it looks.

Ingredients

• 2 cups of ripe tomatoes, chopped
• 1 cucumber, sliced
• 1 red onion, thinly sliced
• 1 green bell pepper, sliced
• 1/2 cup of Kalamata olives, pitted
• 200g feta cheese, cubed
• 3 tablespoons of extra virgin olive oil

Instructions

1. In a big salad bowl, mix together the tomatoes, the cucumber, the red onion, and the green bell pepper.

2. In the bowl with the vegetables, add the Kalamata olives and diced feta cheese.

3. Drench the additional virgin olive oil over the components in the basin and tenderly shamble to amalgamate.

4. Present right away as a cool and inviting accompaniment or an alluring lead role in a simple meal.

4. Falafel

A delicious Middle Eastern dish is falafel, which is prepared from chickpeas, onions, garlic, parsley, and spices like cumin and coriander. Typically formed into balls or patties, falafel is fried and often served with tahini sauce.

It is a very popular vegetarian street food and an excellent source of protein. Eating falafel is surely a great way to scant increase in weight because it has no meat and minimal calories.

Ingredients

Chickpeas, dried (1 cup, soaked overnight)
Onion, finely chopped (1 small)
Garlic cloves, minced (2)
Fresh parsley, chopped (¼ cup)
Ground cumin (1 teaspoon)
Ground coriander (1 teaspoon)
Baking powder (½ teaspoon) #

Instructions

1. Chickpeas that have been soaked need to be drained and rinsed very well.

2. Chickpeas, along with onion, garlic, parsley, cumin, and coriander, are to be placed in a food processor. The processor is then to be pulsed until the contents are finely ground but not pureed.

3. Mix well with baking powder. Refrigerate for at least a half-hour to let the mixture firm up.

4. Shape into small balls or patties and deep fry in hot oil until they’re golden brown and crisp all over. Drain them on paper towels and serve warm.

5. Moussaka

Moussaka is a traditional Mediterranean casserole made with layers of soft eggplant, seasoned ground lamb or beef, onions, and a piquant cinnamon-infused tomato sauce. The whole thing is topped with a creamy béchamel sauce, oven-baked to bubbly perfection, and served as a layered delight.

Ingredients

2 large eggplants, sliced
1 lb ground lamb or beef
1 onion, chopped
2 cups tomato sauce
1 teaspoon cinnamon
1 cup béchamel sauce
Olive oil

Instructions

1. Set your oven to 375°F (190°C) to warm up. While it reaches that temperature, slice an eggplant into 1/2-inch-thick rounds. Using a pastry brush, brush olive oil on one side of the eggplant rounds, then sprinkle them with salt and pepper. Flip the eggplant and repeat, then place them on a parchment-lined baking sheet. Bake for about 20 minutes until tender.

2. In a frying pan, heat olive oil at medium temperature. Chop the onion and sauté it in the oil until it becomes translucent. Move to the next step when the onion is ready. The next step uses ground meat, but you can sub in nice, thick veggie crumbles to make this dish vegetarian. Brown the ground meat, mixing in a tomato sauce and a little bit of cinnamon. Let it simmer.

3. In a baking dish that has been lightly greased, layer half of the eggplant circles. Evenly spread the meat sauce over the eggplant. Place the rest of the eggplant on top, and pour the béchamel sauce over it.

4. Place in the oven, which has been preheated to the proper temperature, and set the timer for 30 to 40 minutes. Watch the dish closely as it approaches the 30-minute mark, looking for a golden-brown top as the indicator that it is finished. Allow it to cool for a few minutes before slicing into it and serving.

6. Baba Ganoush

Baba Ganoush is an Eastern Mediterranean dip that is smoky and creamy, made from eggplant. It often has tahini, lemon juice, olive oil, and garlic.

Sometimes it is garnished with parsley, and it is usually eaten with pita bread or fresh vegetables.

Ingredients

1 large eggplant
2 tablespoons tahini
2 tablespoons lemon juice
2 tablespoons olive oil
2 cloves garlic, minced
Salt, to taste
Optional: chopped parsley for garnish#

Instructions

1. Set the oven to 400°F (200°C) to warm up. Take the eggplant and stab it repeatedly with a fork to make holes all over it. Put it on a baking sheet and slide it into the oven. Let it cook for 30-40 minutes. When it’s done, the skin will be blackened, and the inside will be melted and mushy.

2. Let the eggplant cool a bit, and then remove the skin. Put the flesh in a bowl and mash it with a fork.

3. Incorporate the following into the eggplant: tahini, lemon juice, olive oil, minced garlic, and salt.

4. If necessary, adjust the seasoning. Then, transfer the dish to a serving bowl and, if you wish, garnish it with minced parsley. You could serve it with either pita chips or sliced raw vegetables. They’re both good dippers.

7. Ratatouille

A classic dish from the Provence region of France, ratatouille features an ensemble of such local vegetable stars as eggplant, zucchini, and red bell pepper. Ripe tomatoes and fresh basil round out this simple, healthy dish of sautéed produce.

Ingredients

• 1 eggplant
• 1 zucchini
• 1 red bell pepper
• 1 yellow onion
• 2 garlic cloves
• 4 ripe tomatoes
• Fresh basil

Instructions

1. Cut the eggplant, zucchini, red bell pepper, and onion into pieces that are roughly the same size. Chop the garlic.

2. In a big pan, some olive oil is heated over a medium flame. The onion and garlic are added and sautéed until the onion is see-through.

3. Put in the eggplant, zucchini, and bell pepper. Cook for about 5-10 minutes, stirring now and then, until they begin to soften.

4. Add the tomatoes, and season them with salt and pepper. Let them simmer on low heat for about 20 minutes. Stir in fresh basil before serving.

8. Bruschetta

The classic Italian appetizer bruschetta stars toasted slices of French or Italian baguette, which are rubbed with garlic and topped with a vibrant mixture of ripe tomatoes, fresh basil leaves, extra-virgin olive oil, and salt and pepper to taste.

Ingredients:
1 loaf of French or Italian baguette
2 cloves garlic
4 ripe tomatoes
1/4 cup fresh basil leaves
3 tablespoons extra-virgin olive oil
Salt to taste
Black pepper to taste

Instructions

1. Heat your oven to 400°F (200°C). Cut the baguette into diagonal slices 1/2 inch thick. Place the slices on a baking sheet and toast in the oven for about 5-7 minutes or until golden brown.

2. As the bread toasts, cut the tomatoes into small pieces and put them in a bowl. Remove the basil leaves from the stem, chop them finely, and add them to the tomatoes. Pour in some olive oil, add a bit of salt, and some freshly ground black pepper, and mix it all together.

3. Take the bread out of the oven and swiftly rub it with garlic.

4. Using a spoon, place the tomato-basil mixture onto each slice of freshly toasted bread. Serve right away.

9. Shakshuka

Shakshuka is a classic dish from North Africa and the Middle East that showcases poached eggs nestled in a zesty, tomato-based sauce. It’s a sauce that’s much more than just tomatoes: It’s enriched with olive oil, onion, red bell pepper, and an almost obscene amount of garlic, along with the spice that’s been perfected by generations.

Shakshuka can be served any time of day. But on a chilly or rainy day, few things will warm you up quite like this.

Ingredients

2 tablespoons olive oil
1 onion, finely chopped
1 red bell pepper, chopped
3 cloves garlic, minced
1 teaspoon ground cumin
1 can (28 ounces) whole tomatoes
4 large eggs

Instructions

1. A large skillet should be heated to a medium temperature. Once heated, olive oil will be added to the skillet. Chopped onion and red bell pepper will then be added to the skillet. These ingredients will be sautéed until the onion becomes translucent, which will take about 5 minutes.

2. Add the minced garlic and ground cumin, stirring until fragrant, about 1 minute.

3. Add the canned tomatoes with their juices, breaking them apart with a spoon. Simmer the mixture until it thickens, about 10 minutes.

4. Create little openings in the sauce and drop in the eggs. Cover and cook until the eggs reach your desired doneness, which should take somewhere between 5 and 8 minutes. At this point, they should be set; if you’re not using the sauce to waive the mandate of egg cookery, the instructions also work for baking. Season lightly with salt and pepper and serve.

10. Spanakopita

Spanakopita, a star among Greek savory pies, is a delectable combination of fresh spinach, feta, and ricotta that fills some of the nearly 100 layers of the crispy pastry. Spanakopita celebrates the delicious mixture that is the true salad of the Greek spinach pie: spinach, feta, and that unmissable ingredient, fresh dill.

Ingredients

Filo pastry sheets
1 pound fresh spinach, washed and chopped
1 cup feta cheese, crumbled
1/2 cup ricotta cheese
1/4 cup chopped fresh dill
1/4 cup chopped green onions
2 eggs, beaten
Salt and pepper to taste
Olive oil or melted butter for brushing

Instructions

1. Set your oven to 350°F (175°C) to preheat. In a sizable mixing bowl, combine spinach, feta, ricotta, dill, green onions, and eggs. Together, these ingredients make a very flavorful mixture. Mash, mix, and blend them well to make an evenly combined and creamy batter.

2. Place a sheet of filo pastry in a baking dish and lightly brush it with olive oil or melted butter. Do the same with three more sheets, each time using a brush of oil or butter on the sheet before layering the next sheet of pastry on top.

3. Distribute 50 percent of the spinach mixture over the pastry. Then lay another four sheets of filo on top, brushing each one with oil or melted butter. Spread the remaining spinach mixture over this layer. Finally, lay another four sheets of filo on top, brushing each one with oil or melted butter.

4. Preheat the oven. Bake in the oven that has been preheated to 350°F for 45 minutes. The top should be puffed and golden brown. It is best to let this cool slightly before serving.

11. Muhammarah

Muhammara is a Middle Eastern dip that has a nutty flavor. Its base is made from red bell peppers that have been roasted until they are sweet.

The nut that gives it that earthy taste is walnuts. Walnuts are ground and mixed into the pepper spread, along with a few other condiments.

There’s fresh lemon juice, which adds a bright note. There’s ground cumin, which adds something kind of smoky and mysterious.

And then there’s garlic, which makes everything taste better.

Ingredients

• 1 cup roasted red bell peppers
• 1 cup walnuts
• 1 tablespoon pomegranate molasses
• 1 tablespoon lemon juice
• 1 teaspoon ground cumin
• 2 cloves garlic
• Salt to taste

#

Instructions

1. In a food processor, mix together the following:
Roasted red bell peppers
Walnuts
Garlic
Pomegranate molasses
Lemon juice
Ground cumin
Salt

2. Puree until the mixture reaches a smooth paste consistency, using a rubber spatula to scrape the sides of the blender as needed.

3. Modify the flavoring until you’re satisfied, then dish it out as a dip or spread.

12. Koshari

Koshari is an ancient Egyptian street food that combines rice, brown lentils, and macaroni with chickpeas. It’s topped with crispy fried onions and drizzled with a spiced tomato sauce, creating a dish that’s both filling and elbow-bump-in-someone’s-face good.

Ingredients:
Rice
Brown lentils
Macaroni
Chickpeas
Onion
Tomato sauce
Vegetable oil

Instructions

1. Prepare the rice, brown lentils, and macaroni independently in accordance with the directions on their individual packages.

2. In a frying pan, heat the oil and fry the onions that have been cut into thin slices until they are golden brown and crisp. Set them aside.

3. In a saucepan, warm the tomato sauce. Season the sauce with salt, pepper, and cumin to your liking.

4. To serve, place on a plate: rice, lentils, macaroni, and chickpeas. Top with fried onions and a drizzle of tomato sauce. Enjoy!

13. Fattoush

Fattoush is a vivid salad from the Middle East where mixed greens, cherry tomatoes, cucumber, red onion, and radishes—all tossed with olive oil—enjoy a stunning presentation and a delicious taste that commands attention. Even though the fresh vegetables are more than enough to satisfy the palate, the crunchy, toasted pita pieces in the salad give it a lovely texture that makes you want to eat it even more.

Ingredients

2 cups mixed greens (such as romaine lettuce, parsley, and mint)
1 cup cherry tomatoes, halved
1 cucumber, diced
1/2 red onion, finely sliced
1/2 cup radishes, sliced
2 pita breads, toasted and broken into pieces
1/4 cup olive oil

Instructions

1. Combine the mixed greens, cherry tomatoes, cucumber, red onion, and radishes in a large salad bowl.

2. Shower the salad ingredients with olive oil and gently toss them to combine.

3. Mix toasted pita pieces into the salad.

4. To appreciate the fresh flavors and the crunch of the pita, serve it right away.

14. Sfougato (Greek Zucchini Omelette)

Sfougato is a Greek zucchini egg dish. Like a frittata or an omelette, it features ingredients cooked together before being served in one coherent dish (as opposed to scrambled eggs, where the ingredients are mixed together beforehand).

This sfougato is made with:

— Grated zucchini
— Eggs
— Crumbled feta cheese
— Fresh dill

The whole thing is cooked in olive oil and seasoned with salt and pepper.

Ingredients
Zucchini, grated (2 medium-sized)
Eggs (4 large)
Feta cheese, crumbled (1/2 cup)
Fresh dill, chopped (2 tablespoons)
Olive oil (2 tablespoons)
Salt and pepper to taste

Instructions

1. Grate the zucchini and use a clean kitchen towel to squeeze out any excess moisture. This helps keep the omelet from becoming too watery.

2. In a big bowl, beat the eggs, then mix in the zucchini, feta, dill, and a touch of salt and pepper.

3. Warm the olive oil in a non-stick frying pan over medium heat. Pour the egg-zucchini mixture into the pan, spreading it evenly across the bottom.

4. Prepare the omelette so that the underside is properly cooked to the desired doneness (or is set, if you prefer). Use the verbal control “cook” instead of the impersonal construction “should be cooked” to impart a sense of active, on-the-matter instruction and to emphasize that the bottom must be golden and set, as in: “Cook until the bottom is set and golden brown, about 8 to 10 minutes. Carefully flip the omelette and cook the other side until fully set and cooked through, an additional 5 minutes. Serve warm.

15. Kibbeh Nayeh

Kibbeh Nayeh is a dish of traditional Middle Eastern provenance. The dish features fresh, high-grade lamb or beef, bulgur wheat that has been ground to just the right texture, and a blend of fresh mint and allspice that in some magical way takes it from merely delicious to something truly special.

It is often presented to imbue the dining experience with an almost sacred, ritualistic quality.

Ingredients

1 pound high-quality fresh lamb or beef, finely ground
1 cup fine bulgur wheat
1 small onion, finely grated
2 tablespoons fresh mint, finely chopped
2 tablespoons extra-virgin olive oil
Salt and pepper to taste
1 teaspoon ground allspice

Instructions

1. Wash the bulgur wheat in cold water, then drain thoroughly, pushing out any remaining moisture.

2. In a big bowl, mix well the ground lamb or beef with the bulgur wheat.

3. Mix the grated onion, fresh mint, olive oil, salt, pepper, and allspice into the mixture until it forms a smooth paste. Adjust the seasoning as desired.

4. Serve without delay alongside pita bread and a drizzle of olive oil, or else chill until the moment arrives to serve.Make sure that all the ingredients are fresh, particularly the meat, since this is a dish that is prepared raw.