Mediterranean Appetizers: A Mediterranean Cookbook with Delicious Mediterranean Appetizers And Side-Dishes [2 ed.]

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Mediterranean Appetizers A Mediterranean Cookbook with Delicious Mediterranean Appetizers And Side-Dishes By BookSumo Press All rights reserved

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Table of Contents Mediterranean Bread 9 Homemade Croutons 12 Handmade Artisanal Olives 13 How to Make Hummus 14 Mediterranean Red Hummus 15 Black Bean Hummus 16 Mediterranean Kofta 17 Cheesy Dill Patties 18 Minty Potato Salad 19 Golden Shrimp Bites 22 Cherry Saucy Lamb Kabobs with Cucumber Salad 23 Saucy Greens Potato Salad 24 Zesty Carrot Salad 25 Basmati Pilaf 26 Balsamic Carrots 27 Cinnamon Lentils Soup 28

Hot Harissa Potato Salad 29 Lemon Rice 32 Navel Almonds Salad 33 Marinated Grilled Shrimp 34 Warm Basmati Avocado Salad 35 Roasted Chickpea Capers Salad 36 Provence Tapenade 37 2-Ingredient Olive Puff Pastry 38 Mediterranean Meatballs 39 Oven Focaccia 42 Italian Antipasto Salad 43 Complex Hummus 44 Roasted Rustic Olives 45 Olives for Dipping 46 Mediterranean Salsa 47 Moroccan Lentils 48 How to Make Falafels 49

Lebanese Garlic Sauce II 52 Muhammara 53 Sweet Potato Wraps 54 Cilantro and Garlic Potatoes 55 Fried Cauliflower with Tahini Sauce 56 Mahallebi 57 Greek Veggie Pizza 59 Vegetarian Orzo Pesto 62 Sun Dried Mediterranean Ziti 63 Authentic Crostini 64 Turkish Small Burgers 65 Vegan Lentil Meatball 66 Nutty Turkish Sweets 67 Turkish Yogurt Bread 68 Garlicky Cream Dip 69 Wedding Lentils Soup 72 Flaming Hot Turkish Ceviche 73

Bulgur Salad 74 Bulgur Salad II 75 Baklava 76 Tava Chicken 78 Muhammara II 79 Greek Style Baklava I 82 Easy White Sauce 83 Greek Style Shrimp 84 Greek Style Macaroni Salad 85 Pita, Pesto, and Parmesan 86 Mediterranean Pasta 87 Black Bean Hummus 88 Greek Spinach Puff Pastry Bake 89 Bean Salad I 92 Greek Falafel 93 Mediterranean Dijon Shrimp Salad 94 Greek Couscous 95

Greek Beans 96 Homemade Harissa 97 Homemade Harissa 98 Ras el Hanout 99 Za'atar 100

Mediterranean Bread

Prep Time: 20 mins Total Time: 3 hrs 20 mins Servings per Recipe: 24 Calories 186 kcal Fat 3.6 g Carbohydrates 32.3g Protein 5.7 g Cholesterol 0 mg Sodium 384 mg

Ingredients 2 1/2 C. warm water (110 degrees F/45 degrees C) 2 tbsp active dry yeast 1 tsp molasses 2 tbsp olive oil 1 tbsp salt

7 1/2 C. bread flour 1 C. kalamata olives, pitted and chopped 2 tbsp chopped fresh rosemary 1 tbsp sesame seeds (optional)

Directions 1. 2. 3. 4. 5. 6.

In a bowl, add the water, yeast and molasses and stir to combine. Keep aside till the mixture becomes creamy and foamy. Add the olive oil and salt and mix. Slowly, add the flour, about 1 C. at a time and mix till a stiff dough forms. Stir in the olives and fresh herbs. Place the dough onto a lightly floured surface and knead, adding enough flour and mix till a smooth and elastic dough forms. 7. Place the dough into a well oiled bowl and turn to coat the dough surface with oil. 8. Keep the dough for about 1 hour. 9. With your hands, punch down the dough. 10. Divide the dough into 2 equal sized pieces and form each piece into round loaves. 11. Place the loaves onto a greased baking sheet. 12. Coat the loaves with the cold water and sprinkle with the sesame seeds. 13. Keep aside for about 25-30 minutes. 14. Set your oven to 400 degrees F. 15. Cook in the oven for about 45 minutes.

Mediterranean Bread

9

HOMEMADE

Croutons

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 191 kcal Fat 6g Carbohydrates 28.7g Protein 5.1 g Cholesterol < 1 mg Sodium < 365 mg

Ingredients 1 tbsp extra-virgin olive oil 1 tbsp tapenade (olive spread) 4 slices ciabatta bread, cut

Directions 1. 2. 3. 4. 5. 6. 7.

12

Set your oven to 375 degrees F before doing anything else. In a large bowl, mix together the olive oil and tapenade. Add the bread cubes and stir to combine. Place the bread cubes onto a baking sheet evenly. Cook in the oven for about 8-10 minutes. Remove from the oven and keep aside to cool completely. Store in an airtight container

Homemade Croutons

Handmade

Prep Time: 1 hr

Artisanal Olives

Total Time: 14 d 1 hr Servings per Recipe: 32 Calories 135 kcal Fat 14.6 g Carbohydrates 2.5g Protein < 0.8 g Cholesterol 0 mg Sodium 1185 mg

Ingredients 4 lb. fresh ripe olives 10 C. water 4 tbsp kosher salt 2 lemons, sliced

1 C. olive oil 2 hot chile peppers

Directions 1. 2. 3. 4. 5. 6. 7. 8.

Rinse the olives and soak in a bowl of the cold water for overnight. Drain the olives completely. With a knife, make a small slit in each olive. Fill the sterile pint jars with the olives. cut the chile peppers into rings. Place 1 chile peppers ring and 1 lemon slice into each jar. In a bowl, dissolve the salt into water completely. Place the salted water over the olives in the jar, leaving about 1/2-inch of space from the top. 9. Place the olive oil into the jars within 1/4-inch of the top. 10. Cover with the lids and seal tightly. 11. Refrigerate for 2 weeks before serving.

Handmade Artisanal Olives

13

HOW TO MAKE

Make Hummus

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 16 Calories 77 kcal Fat 4.3 g Carbohydrates 8.1g Protein 2.6 g Cholesterol 0 mg Sodium 236 mg

Ingredients 2 C. canned garbanzo beans, drained 1/3 C. tahini 1/4 C. lemon juice 1 tsp salt 2 cloves garlic, halved

1 tbsp olive oil 1 pinch paprika 1 tsp minced fresh parsley

Directions 1. Blend the following in a food processer until paste-like: garlic, garbanzos, salt, tahini, and lemon juice. 2. Add this to a bowl with olive oil, paprika, and parsley. 3. Enjoy.

14

How to Make Hummus

Mediterranean

Red Hummus

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 64 kcal Fat 2.2 g Carbohydrates 9.6g Protein 2.5 g Cholesterol 0 mg Sodium 370 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1 (4 oz.) jar roasted red peppers 3 tbsps lemon juice 1 1/2 tbsps tahini 1 clove garlic, minced 1/2 tsp ground cumin

1/2 tsp cayenne pepper 1/4 tsp salt 1 tbsp chopped fresh parsley

Directions 1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice, garlic, and tahini. 2. Add everything to a bowl and place a covering of plastic over it. 3. Now place it all in the fridge for 60 mins. 4. Before serving the mix top the hummus with parsley. 5. Enjoy.

Mediterranean Red Hummus

15

BLACK BEAN

Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 81 kcal Fat 3.1 g Carbohydrates 10.3g Protein 3.9 g Cholesterol 0 mg Sodium 427 mg

Ingredients 1 clove garlic 1 (15 oz.) can black beans; drain and reserve liquid 2 tbsps lemon juice 1 1/2 tbsps tahini 3/4 tsp ground cumin

1/2 tsp salt 1/4 tsp cayenne pepper 1/4 tsp paprika 10 Greek olives

Directions 1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon juice. 2. Blend this mix until it has the consistency of hummus. 3. Add everything to a bowl and top it all with olives and paprika. 4. Enjoy.

16

Black Bean Hummus

Mediterranean

Prep Time: 15 mins

Kofta

Total Time: 35 mins Servings per Recipe: 4 Calories 482.3 Fat 32.8g Cholesterol 129.6mg Sodium 576.2mg Carbohydrates 20.8g Protein 24.3g

Ingredients 1 C fine fresh breadcrumb 1 lb lean ground lamb 1/2 tsp salt 1/2 tsp pepper 1 tsp ground cumin 1/2 tsp allspice

1 tsp dried mint 2 cloves garlic 2 tbsp parsley 1 egg 1 tbsp olive oil

Directions 1. Cut to pieces of whole wheat bread that is not all dried out and place them in a blender. 2. Pulse them several times until turn into crumbs. Combine in the garlic with parsley and spices them then process them several times again until they are well combined. 3. Transfer the mix to a mixing bowl and start shaping it into bite size meatballs. 4. Place a large pan over medium heat and heat the oil in it. 5. Add the meatballs gradually in batches then cook them until they become brown. 6. Remove the patties from the hot oil and pan and drain them then serve them warm with your favorite toppings. 7. Enjoy.

Mediterranean Kofta

17

CHEESY

Dill Patties

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 8 Calories 144.9 Fat 3.6g Cholesterol 124.0mg Sodium 57.4mg Carbohydrates 20.4g Protein 7.6g

Ingredients 1 lb zucchini 1/2 C chopped green onion ( spring) 1 small yellow onion, grated 1/2 C fresh dill, chopped 4 tbsp fresh flat-leaf parsley, chopped 1/2 C kasseri cheese, grated or 1/2 C feta cheese, crumbled

4 eggs, slightly beaten 1 C all-purpose flour fresh ground pepper Olive oil, for frying

Directions 1. Use a grater to grate the zucchini finely then place it in a fine mesh sieve. 2. Season the zucchini with some salt and then place it aside to get rid of the water in it for 32 min. 3. Place some of the grated zucchini in your hands and press it until the water comes out of it then use some kitchen towels to dry it and place it aside. 4. Toss the grated zucchini with green and yellow onions, dill, parsley, cheese, eggs, flour and salt and pepper in a mixing bowl. 5. Place a large skillet over medium heat and fill ¼ inch of it with oil then heat it until it becomes hot. 6. Use a large tbsp to spoon the mix into the hot oil forming a patty when you drop it in it. 7. Repeat the process with the mix then cook the patties for 2 to 3 min on each side or until they become golden brown then serve them with some yogurt and enjoy.

18

Cheesy Dill Patties

Minty

Potato Salad

Prep Time: 10 mins Total Time: 35 mins Servings per Recipe: 2 Calories 139.2 Fat 6.8g Cholesterol 0.0mg Sodium 152.7mg Carbohydrates 17.7g Protein 2.0g

Ingredients 200 g potatoes, peeled 1 tbsp olive oil 1 tbsp white vinegar 1 tsp dried mint

1/8 tsp salt, to taste 1/8 tsp ground black pepper, to taste

Directions 1. Slice the potatoes in small dices. Bring a salted pot of water to a boil then cook in it the potato until it becomes soft. Remove it from the water. 2. Toss the cooked potato with olive oil, white vinegar, dried mint, salt and black pepper. Place the salad in the fridge to lose heat for 1 h. 3. Enjoy.

Minty Potato Salad

19

GOLDEN

Shrimp Bites

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 4 Calories 494.9 Fat 40.3g Cholesterol 166.2mg Sodium 646.0mg Carbohydrates 16.5g Protein 17.0g

Ingredients 6 oz shrimp, cut in half 2 tbsp butter 3 tbsp flour 1/2 C milk 1/2 C mozzarella cheese, grated 1/2 tsp salt 1/2 tsp pepper

1 tbsp lemon juice 1 egg, lightly beaten, with 1/2 tsp olive oil 1/2 C breadcrumbs FOR FRYING 1/2 C sunflower oil

Directions 1. Place a large saucepan over medium heat then heat the butter in it. Combine in the flour and mix them well. 2. Add the milk gradually while whisking all the time until you get a smooth mix that is free of lumps. 3. Combine in the cheese, shrimp, lemon juice, salt and pepper then cook them for 4 min. 4. Transfer the mix to a mixing bowl and place it in the fridge to lose heat. 5. Spread some flour on a working space on a counter then dump in it the shrimp mix. Shape the mix into small patties. 6. Dip each patty in the beaten egg then roll it in the breadcrumbs. 7. Place a large pan over medium heat and heat the oil in it. Cook in it the shrimp patties until they become golden brown then serve them warm. 8. Enjoy.

22

Golden Shrimp Bites

Cherry Saucy

Lamb Kabobs with Cucumber Salad

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 8 Calories 371.4 Fat 27.1g Cholesterol 67.9mg Sodium 81.3mg Carbohydrates 13.2g Protein 19.9g

Ingredients 2 lbs lamb, cubes about 1 inches each 2 green peppers 2 pints cherry tomatoes 2 onions FOR THE MARINADE 2 tbsp lemon juice 1/2 C olive oil 1 tsp garlic, minced 1/2 tsp cumin 1/4 tsp turmeric (or more if desired, depending on how spicy you desire)

1 pinch ground red pepper or 1 pinch cayenne FOR THE CACIK 2 cucumbers, peeled and grated 16 ozs cold plain yogurt 2 garlic cloves, minced 1 tbsp of fresh mint Salt Olive oil

Directions 1. Toss the cucumbers and garlic salt in a large mixing bowl. Stir in the yogurt then top it with the mint and some olive oil. 2. Put on the lid then place the salad in the fridge. 3. Grease the skewers with some oil or a cooking spray then thread into them the tomato, onion and lamb dices. Brush them once again with some oil. 4. Before you do anything preheat the grill. 5. Cook the skewers for 6 to 10 min while turning every once in a while. Serve your kabobs warm with the cucumber salad and some pita bread. 6. Enjoy.

Cherry Saucy Lamb Kabobs with Cucumber Salad

23

SAUCY

Greens Potato Salad

Prep Time: 20 mins Total Time: 45 mins Servings per Recipe: 6 Calories 269.6 Fat 5.1g Cholesterol 0.0mg Sodium 238.9mg Carbohydrates 52.4g Protein 7.6g

Ingredients 3 onions cut into crescents 2 tbsp olive oil 1 1/2 lbs green beans 3 large ripe tomatoes cut into wedges 1 C tomato sauce

1 C water 3 large potatoes cut into chunks Salt and pepper

Directions 1. Place a skillet over medium heat and heat the oil in it. 2. Cook in it the onions for 3 to 5 min or until it becomes golden. 3. Stir in the rest of the ingredients then put on the lid and let them cook for 5 to 10 min or until they become soft. 4. Serve your warm veggies salad with your favorite toppings. 5. Enjoy.

24

Saucy Greens Potato Salad

Zesty

Prep Time: 15 mins

Carrot Salad

Total Time: 15 mins Servings per Recipe: 4 Calories 179.2 Fat 13.8g Cholesterol 0.0mg Sodium 95.9mg Carbohydrates 14.2g Protein 1.4g

Ingredients 1 lb carrot, peeled and coarsely grated 1/2 C. chopped onion 1 medium garlic clove, minced 1/2 tsp hot sauce 2 tbsp chopped fresh cilantro 1 tbsp chopped fresh parsley 1/4 C. fresh lemon juice

1/4 C. olive oil 1/4 tsp pepper Salt, to taste

Directions 1. Get a large mixing bowl: combine in it all the ingredients then season it with a pinch of salt. Serve it right away. 2. Enjoy.

Zesty Carrot Salad

25

BASMATI

Pilaf

Prep Time: 25 mins Total Time: 1 hr Servings per Recipe: 6 Calories 168.3 Fat 3.6g Cholesterol 1.7mg Sodium 5.2mg Carbohydrates 31.1g Protein 3.7g

Ingredients 1 tsp unsalted butter 1/2 C. finely chopped onion 1 tsp paprika 1 tsp cumin 1/2 tsp cayenne pepper 1 1/2 C. water or 1 1/2 C. vegetable stock

1 C. white basmati rice Fresh ground black pepper, to taste 1/4 C. sliced almonds 1/4 C. raisins

Directions 1. Before you do anything preheat the oven to 350 F. 2. Place an oven proof pot over medium heat. Heat the butter in it. Add the onion and cook it for 3 min. 3. Combine in the cumin, cayenne pepper, paprika and rice. Let them cook for 2 min. 4. Add the raisins with stock then cook them over medium heat until it starts boiling. 5. Put on the lid in the oven and let it cook for 20 min. 6. Once the time is up, season the pilaf with a pinch of salt and pepper. Stir in the almonds then serve your pilaf. 7. Enjoy.

26

Basmati Pilaf

Balsamic

Prep Time: 5 mins

Carrots

Total Time: 10 mins Servings per Recipe: 2 Calories 163.5 Fat 13.7g Cholesterol 0.0mg Sodium 123.0mg Carbohydrates 10.8g Protein 0.7g

Ingredients 1 C. carrots, peeled and chopped or 1 C. baby carrots 2 tbsp olive oil or 2 tbsp clarified butter 1 tsp balsamic vinegar 1 pinch salt 1 pinch black pepper 1 tsp honey

1/4 lemon, juice of 1 pinch cinnamon

Directions 1. Place the carrots in a microwave safe bowl with 1 tbsp of water. Microwave it for 6 min. 2. Get a large shallow bowl: whisk in it the rest of the ingredients. Add the carrots and stir them well. 3. Serve your balsamic carrots. 4. Enjoy

Balsamic Carrots

27

CINNAMON

Lentils Soup

Prep Time: 10 mins Total Time: 40 mins Servings per Recipe: 4 Calories 311.8 Fat 1.0g Cholesterol 0.0mg Sodium 322.5mg Carbohydrates 56.8g Protein 19.8g

Ingredients 7 C. hot water 1 1/2 C. dried brown lentils 3 C. chopped onions 2 tsp instant beef bouillon 1 1/2 tsp cumin 3/4 tsp sugar 1/2 tsp salt

1/2 tsp cinnamon 1/4 tsp allspice 1/4 tsp ground red pepper (optional)

Directions 1. Place a large pot over medium heat. 2. Pour the water into it and cook it until it starts boiling. Stir in the lentils and bring them to a boil. 3. Lower the heat and cook it for 12 min. 4. Place a large skillet over medium heat. Grease it with a cooking spray. Sauté the onion in it for 9 min. 5. Stir the mix into the pot with lentils. Put on the lid and cook the soup for 25 min over low heat. Serve it warm. 6. Enjoy.

28

Cinnamon Lentils Soup

Hot

Harissa Potato Salad

Prep Time: 10 mins Total Time: 55 mins Servings per Recipe: 2 Calories 283.2 Fat 9.2g Cholesterol 0.0mg Sodium 591.0mg Carbohydrates 46.8g Protein 5.0g

Ingredients 1 lb baking potato 1 1/2 tsp harissa, see appendix 1 tbsp olive oil 1/2 tsp coarse sea salt 1 -2 tbsp sesame seeds

1/2-1 tsp fresh lemon juice 1/2 tsp flaked sea salt

Directions 1. 2. 3. 4.

Before you do anything preheat the oven to 375 F. Discard the skin of the potatoes and cut into large pieces. Mix the harissa, olive oil, salt, and sesame seeds. Add the potato and toss it to coat. Spread the potato mix on a greased baking sheet. Cook them in the oven for 24 min. flip the potato chunks and cook them for another 24 min. 5. Toss the roasted potato with the sea salt then serve it warm. 6. Enjoy.

Hot Harissa Potato Salad

29

LEMON

Rice

Prep Time: 5 mins Total Time: 50 mins Servings per Recipe: 4 Calories 335.8 Fat 10.7g Cholesterol 22.9mg Sodium 522.0mg Carbohydrates 54.1g Protein 5.7g

Ingredients 1 1/2 C. long grain brown rice 2 3/4 C. water or 2 3/4 C. vegetable stock 3/4 tsp salt 1/2 tsp pepper 1 tsp ground coriander 1/2 tsp ground cardamom

3 tbsp butter, cut into pieces 1/4 C. preserved lemon, minced, garnish

Directions 1. Grease a rice cooker with a cooking spray. 2. Stir in the water with rice, cardamom, coriander, salt and pepper. Put on the lid and cook it according to the instructions of the manufacturer. 3. Once the time is up, stir in the butter and fluff the rice with a fork. Put on the lid and let it sit for 12 min. serve it warm with minced lemon. 4. Enjoy

32

Lemon Rice

Navel

Almonds Salad

Prep Time: 30 mins Total Time: 30 mins Servings per Recipe: 4 Calories 265.8 Fat 10.8g Cholesterol 0.0mg Sodium 3.0mg Carbohydrates 41.7g Protein 6.8g

Ingredients 6 navel oranges 2 tsp orange blossom water 8 dates, pitted and thinly sliced lengthwise 3 oz slivered almonds, lightly toasted 1 tbsp of fresh mint, shredded

1/4 tsp ras el hanout spice mix, see appendix

Directions 1. Discard the orange peel and pith. Slice it into sections and place them in a mixing bowl. Press whatever left from the oranges to extract the juice and add it to the bowl. 2. Add the orange blossom and mix them. Cover the bowl and place it in the fridge for 15 to 30 min. 3. Spoon the mix into a serving dish. Sprinkle on top of it the dates with almonds, mint and ras el hanout. Place it in the fridge until it becomes cold. 4. Enjoy.

Navel Almonds Salad

33

MARINATED

Grilled Shrimp

Prep Time: 1 hr 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 4 Calories 285.4 Fat 27.6g Cholesterol 64.3mg Sodium 78.8mg Carbohydrates 3.2g Protein 7.5g

Ingredients 24 large shrimp, peeled and deveined 1/4 C. fresh lemon juice 2 tsp paprika 1/4 tsp cayenne pepper 1 tsp ground cumin 3 garlic cloves, minced 1/4 C. fresh parsley, chopped (Italian,

flat-leaf is best) 1/4 C. fresh cilantro, chopped 1/2 C. extra virgin olive oil Salt and pepper, to taste

Directions 1. Get a mixing bowl: mix in it the lemon juice with paprika, cayenne pepper, olive oil and cilantro, parsley, cumin, garlic, a pinch of salt and pepper to make the marinade. 2. Get a large zip lock bag: place in it the shrimp then pour the marinade on top. Seal the bag and shake it to coat. 3. Before you do anything preheat the grill and grease its grates. 4. Drain the shrimp from the marinade then thread them into skewers. Cook the shrimp on the grill for 4 to 5 min on each side. Serve it warm. 5. Enjoy.

34

Marinated Grilled Shrimp

Warm

Basmati Avocado Salad

Prep Time: 25 mins Total Time: 25 mins Servings per Recipe: 4 Calories 416.5 Fat 22.9g Cholesterol 0.0mg Sodium 94.8mg Carbohydrates 49.1g Protein 5.9g

Ingredients 4 tbsp olive oil 1 small onion, finely chopped 2 plump garlic cloves, crushed 1 1/8 C. basmati rice 2 C. vegetable stock 1 tomatoes, peeled, seeded and diced 2 large green onions,

2 tbsp chopped parsley Salt and pepper 1/3 C. black olives, pitted 1 small avocado, pitted, peeled and diced

Directions 1. Place a large saucepan over medium heat. Heat 2 tbsp of oil in it. Sauté in it the garlic with onion for 2 min. 2. Combine in the rice and cook them for 3 min. Pour in the stock and cook them until they start boiling. 3. Put on the lid and cook them for 14 min. 4. Place a skillet over medium heat. Heat in it the rest of oil. Sauté in it the green onion with tomato, parsley, a pinch of salt and pepper. 5. Cook them while stirring often for 6 min. turn off the heat then stir in the avocado with olives. 6. Use a fork to stir the rice and remove the grains. Add it to the tomato mix and stir them well. Serve it warm. 7. Enjoy.

Warm Basmati Avocado Salad

35

ROASTED

Chickpea Capers Salad

Prep Time: 10 mins Total Time: 10 mins Servings per Recipe: 2 Calories 388.0 Fat 11.8g Cholesterol 16.6mg Sodium 960.7mg Carbohydrates 58.0g Protein 15.1g

Ingredients 1 tbsp red wine vinegar 1 lemon, juice of 2 garlic cloves, minced 1/2 tsp red pepper flakes 2 tsp capers, drained 1 1/2 tsp ground cumin 1 tsp paprika 2 tsp olive oil 1 (15 1/2 oz) cans chickpeas, drained or 1 C. dried garbanzo beans, cooked, rinsed and drained

1 tomatoes, chopped 1 roasted red pepper, drained and chopped (from a jar) 2 tbsp fresh thyme (chopped) 2 tbsp fresh parsley (chopped) Sea salt, to taste Pepper, to taste 1/4-1/2 C. feta cheese

Directions 1. Get a mixing bowl: mix in it the red wine vinegar with pepper flakes, paprika, lemon juice, olive oil, cumin, garlic and capers to make the sauce. 2. Get a large mixing bowl: stir in it the chickpeas with tomato, roasted pepper, parsley and thyme. 3. Add the vinaigrette with feta cheese, a pinch of salt and pepper. Serve your salad right away. 4. Enjoy.

36

Roasted Chickpea Capers Salad

Provence

Tapenade

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 8 Calories 81 kcal Fat 7.9 g Carbohydrates 2.5g Protein < 0.5 g Cholesterol < 0 mg Sodium 359 mg

Ingredients 3 cloves garlic, peeled 1 C. pitted kalamata olives 2 tbsp capers 3 tbsp chopped fresh parsley 2 tbsp lemon juice

2 tbsp olive oil salt and pepper to taste

Directions 1. In a food processor, add the garlic cloves and pulse till minced. 2. Add the olives, capers, parsley, lemon juice, olive oil, salt and pepper and pulse till chopped finely.

Provence Tapenade

37

2-INGREDIENT

Olive Puff Pastry

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 12 Calories 230 kcal Fat 16.2 g Carbohydrates 18.3g Protein 3g Cholesterol 0 mg Sodium 265 mg

Ingredients 24 pimento-stuffed green olives 1 (17.25 oz.) package frozen puff pastry, thawed

Directions 1. 2. 3. 4.

38

Set your oven to 400 degrees F before doing anything else. Cut the pastry into 6-inch long and 1/2-inch wide strips. Wrap a pastry strip around each olive and arrange onto an ungreased baking sheet. Cook in the oven for about 20 minutes.

2-Ingredient Olive Puff Pastry

Mediterranean Meatballs

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 185 kcal Fat 13.7 g Carbohydrates 1.5g Protein < 13.8 g Cholesterol 98 mg Sodium 482 mg

Ingredients 1 lb. ground lamb 1/2 C. chopped fresh parsley 2 tbsp finely chopped onion 1/2 C. crumbled feta cheese 1/2 C. chopped green olives

2 eggs 1 tsp Italian seasoning

Directions 1. Set the broiler of your oven and arrange oven rack about 3-inch from the heating element. 2. In a large bowl, add the ground lamb, parsley, onion, feta cheese, green olives, eggs and Italian seasoning and mix till well combined. 3. Make 16 meatballs from the mixture. 4. Arrange the balls onto a baking sheet about 2-inch apart. 5. Cook under the broiler till browned from both sides.

Mediterranean Meatballs

39

OVEN

Focaccia

Prep Time: 50 mins Total Time: 1 hr 5 mins Servings per Recipe: 8 Calories 287 kcal Fat 11.8 g Carbohydrates 37g Protein 8.2 g Cholesterol 4 mg Sodium 448 mg

Ingredients Focaccia Dough 1 C. warm water (100 to 110 degrees) 1 tsp white sugar 1 (.25 oz.) envelope rapid rise yeast 2 tbsp olive oil 1/4 C. minced fresh rosemary 2 3/4 C. bread flour or all-purpose flour 1 tsp salt 1/2 C. pitted black olives

Topping 3 tbsp olive oil 2 large roma (plum) tomatoes, sliced 2 tsp minced garlic 2 tbsp minced fresh rosemary Salt and pepper 1/2 C. grated Parmesan cheese

Directions 1. In a bowl, dissolve the sugar and yeast in water and keep aside for about 5 minutes. 2. Add 2 tbsp of the olive oil, 1/4 C. of the rosemary, flour and salt and mix till a dough forms. Place the dough onto a lightly floured surface and knead till smooth and elastic. 3. In the last few minutes gently, knead in the black olives. 4. Transfer the dough into a lightly oiled bowl. 5. With a towel, cover the bowl and keep in a warm place for about 30 minutes. 6. Set your oven to 400 degrees F and grease a baking sheet. 7. transfer the dough into the prepared baking sheet and press to smooth. 8. Coat the dough with 1 tbsp of the olive oil. 9. In a bowl, add sliced tomatoes, garlic, remaining 2 tbsp of the olive oil, 2 tbsp of the minced rosemary, salt and pepper and toss to coat well. 10. Place the tomato slices over the dough in an even layer and sprinkle with the grated cheese. Cook in the oven for about 15-20 minutes. 11. Cut into the squares and serve immediately. 42

Oven Focaccia

Italian

Antipasto Salad

Prep Time: 30 mins Total Time: 3 hrs 30 mins Servings per Recipe: 8 Calories 428 kcal Fat 32.8 g Carbohydrates 16.4g Protein 17.7 g Cholesterol 51 mg Sodium 1358 mg

Ingredients 3 (6.5 oz.) jars marinated artichoke hearts, undrained 1 (12 oz.) jar roasted red bell peppers, drained and sliced 1 (15 oz.) can black olives, drained 1 lb. smoked provolone cheese, diced 1/3 C. olive oil 1/2 C. balsamic vinegar

1/2 tsp dried oregano 1 clove garlic, finely chopped 1 pinch salt and pepper to taste 8 fresh basil leaves, cut into thin strips

Directions 1. In a 1 1/2 quart container with a tight sealing lid, place the jars of artichoke hearts with their liquid, bell peppers, black olives and provolone cheese. 2. In a bowl, add the olive oil, balsamic vinegar, oregano, garlic, salt and pepper and beat till well combined. 3. Place the olive oil mixture over the ingredients in the container. 4. Seal the lid tightly and refrigerate for at least 3 hours, shaking gently after every 1 hour. 5. Remove from the refrigerator and keep aside to come to room temperature before serving. 6. Divide the mixture into serving plates and serve with a garnishing of the basil shreds.

Italian Antipasto Salad

43

COMPLEX

Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 6 Calories 130 kcal Fat 8.3 g Carbohydrates 11.9g Protein 2.5 g Cholesterol 0 mg Sodium 424 mg

Ingredients 1 (15 oz.) can garbanzo beans, drained 1/3 C. pimento-stuffed Manzanilla olives 1/4 C. lemon juice 2 cloves garlic, minced 3 tbsp extra-virgin olive oil 2 tsp chopped fresh basil

1 1/2 tsp chopped fresh parsley 1/4 tsp salt, or to taste 1/8 tsp ground black pepper

Directions 1. In a food processor, add all the ingredients and pulse till smooth.

44

Complex Hummus

Roasted

Rustic Olives

Prep Time: 25 mins Total Time: 40 mins Servings per Recipe: 12 Calories 75 kcal Fat 7.5 g Carbohydrates 1.4g Protein < 0.7 g Cholesterol 0 mg Sodium 981 mg

Ingredients 3 1/2 C. whole mixed olives, drained 1/4 C. dry white wine 2 tbsp fresh orange juice 2 tbsp olive oil 2 cloves garlic, minced 2 sprigs fresh rosemary 2 tbsp fresh parsley, chopped

1 1/2 tbsp chopped fresh oregano 4 tsp grated orange zest 1/4 tsp crushed red pepper flakes

Directions 1. 2. 3. 4. 5. 6. 7.

Set your oven to 375 degrees F before doing anything else. In a 13x9-inch baking dish, mix together the olives, wine, orange juice, olive oil and garlic. Press the rosemary sprigs in the olives mixture. Cook in the oven for about 15 minutes, stirring once in the middle way. Remove the rosemary sprigs. Add the parsley, oregano, orange zest and red pepper flakes and stir to combine. These baked olives can be served warm or cool as well.

Roasted Rustic Olives

45

OLIVES

for Dipping

Prep Time: 5 mins Total Time: 10 mins Servings per Recipe: 16 Calories 127 kcal Fat 14 g Carbohydrates 0.2g Protein < 0.1 g Cholesterol < 0 mg Sodium < 1 mg

Ingredients 1 C. extra-virgin olive oil 2 cloves garlic, minced 1/4 tsp dried oregano 1 pinch salt 1 pinch dried rosemary

1 pinch dried basil ground black pepper to taste

Directions 1. In a skillet, mix together all the ingredients on medium heat and cook for about 5 minutes. 2. Immediately, remove from the heat.

46

Olives for Dipping

Mediterranean Salsa

Prep Time: 15 mins Total Time: 15 mins Servings per Recipe: 25 Calories 38 kcal Fat 3.5 g Carbohydrates 2g Protein < 0.4 g Cholesterol < 0 mg Sodium 317 mg

Ingredients 1 1/2 (5 oz.) jars green olives (such as Italica(R)) 1 (6 oz.) can pitted black olives 1 (4 oz.) can chopped green chilies 1 large white onion, cut into large chunks 2 tomatoes, cored 3 tbsp olive oil

1 1/2 tbsp red wine vinegar 4 cloves garlic, peeled 3 drops hot pepper sauce (such as Tabasco(R))

Directions 1. In a colander, drain the green and black olives and green chiles. 2. In a food processor, chop the white onion. 3. Add the green and black olives, green chiles, tomatoes, olive oil, red wine vinegar, garlic and hot sauce and pulse till chunky.

Mediterranean Salsa

47

MOROCCAN

Lentils

Prep Time: 15 mins Total Time: 1 hr 15 mins Servings per Recipe: 10 Calories 261 kcal Fat 3.9 g Carbohydrates 42g Protein 14.4 g Cholesterol 0 mg Sodium 299 mg

Ingredients 6 C. beef stock 1 C. dry lentils 1 tbsp olive oil, or to taste 1 onion, diced 1 cinnamon stick 1 tsp minced fresh ginger root 1 tsp ground turmeric 1 tsp ground cumin 1 tsp ground black pepper 1 (15 oz.) can garbanzo beans, drained 1 (15 oz.) can red kidney beans, rinsed and drained

1 (14 oz.) can diced tomatoes 1 C. cooked quinoa (optional) 1 bunch flat-leaf parsley leaves and thinner stems, diced 1 bunch cilantro leaves and thinner stems, diced 1 lemon, or to taste, juiced

Directions 1. Get your lentils boiling in beef stock. 2. Now set the heat to a low level and let it gently cook while you stir fry your onions in olive oil for 2 mins. 3. Add to the onions: black pepper, cinnamon stick, cumin, ginger, and turmeric. 4. Cook the seasoned onions for 4 more mins then add them to the lentils and stir everything. 5. Now combine the following with the lentils: quinoa, garbanzos, tomatoes, and kidney beans. 6. Get everything boiling again and add the cilantro and parsley. 7. Set the heat to its lowest level and gently cook the mix for 50 mins. 8. Top the soup with some lemon juice then serve. 9. Enjoy. 48

Moroccan Lentils

How to Make Falafels

Prep Time: 25 mins Total Time: 32 mins Servings per Recipe: 6 Calories 317 kcal Fat 16.8 g Carbohydrates 35.2g Protein 7.2 g Cholesterol 0 mg Sodium 724 mg

Ingredients 1 (19 oz.) can garbanzo beans, rinsed and drained 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 tbsps chopped fresh cilantro 1 tsp dried parsley 2 tsps ground cumin

1/8 tsp ground turmeric 1/2 tsp baking powder 1 C. fine dry bread crumbs 3/4 tsp salt 1/4 tsp cracked black peppercorns 1 quart vegetable oil for frying

Directions 1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder, parsley, mashed garbanzos, turmeric, and cumin. 2. Form the contents into small balls and make about 20 of them. 3. Deep fry these falafels in hot oil until golden. 4. Enjoy.

How to Make Falafels

49

LEBANESE

Garlic Sauce II

Prep Time: 15 mins Total Time: 30 mins Servings per Recipe: 1 Calories 123 kcal Carbohydrates 0.9 g Cholesterol 0 mg Fat 13.6 g Protein 0.1 g Sodium 165 mg

Ingredients one head garlic, minced one tbsp sea salt 1/2 cup fresh lemon juice

one cup vegetable oil one cup olive oil (not extra virgin)

Directions 1. For this recipe we will need a jar. The size of the jar should be a quart. 2. Combine the following items in the jar: olive oil, garlic, veggie oil, and juiced lemon. 3. Grab your immersion blender and begin to combine and stir the items until they become nice and thick. Make sure your blending apparatus is at the bottom of the jar. Continue mixing and stirring for 2 mins. 4. Take care to grab the contents which stick to the walls of the jar. Continue the blending process until the contents become mayo like. 5. Store and enjoy.

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Lebanese Garlic Sauce II

Muhammara

Prep Time: 10 mins Total Time: 20 mins Servings per Recipe: 8 Calories 145 kcal Carbohydrates 7.2 g Cholesterol 0 mg Fat 12.4 g Protein 2.3 g Sodium 50 mg

Ingredients 1/4 cup extra virgin olive oil 1/2 cup fine dry bread crumbs 1/2 cup finely chopped walnuts 4 cloves garlic, mashed into a paste 3 tbsps lemon juice

2 tbsps pomegranate molasses one tsp ground cumin one tsp red pepper flakes

Directions 1. Get your food processor ready for work and add the following items: flakes of red pepper, olive oil, cumin, bread crumbs, pomegranate molasses, walnuts, juiced lemon, and garlic. 2. Once all items have been combined blend them until they are nice and smooth. 3. Grab some pita pieces and use the contents as a delicious dip. 4. Enjoy

Muhammara

53

SWEET POTATO

Wraps

Prep Time: 15 mins Total Time: 35 mins Servings per Recipe: 6 Calories 356 kcal Carbohydrates 65.2 g Cholesterol 0 mg Fat 5.6 g Protein 11.4 g Sodium 888 mg

Ingredients 2 sweet potatoes, peeled and cut into bite-size pieces 2 tbsps extra virgin olive oil one cup broccoli florets one (15 ounce) can lentils, drained and rinsed one 1/2 tsps cayenne pepper, or (your preferred amount)

one tbsp cumin one tsp garlic salt 2 tomatoes, chopped 6 tbsps barbeque sauce, divided 6 whole wheat Lebanese-style pita bread rounds

Directions 1. Let’s begin this recipe by grabbing a cooking pot and filling it with water. 2. Combine the sweet potatoes with the water and heat everything over a high level of heat. Once the water has reached a boiling state lower the heating source to a medium to low level. Let the potatoes simmer for eight mins or until you find them soft. 3. Once the potatoes are soft remove them from the water. Grab a frying pan for the next step. Place the frying pan over a medium to high level of heat and add some olive oil. 4. Let the olive oil get hot and add your broccoli. Take care to continually stir the contents until you find your veggies are soft but firm. This should take about 5 mins of frying. 5. Grab lentils and the following items: sweet potatoes, cayenne pepper, salt, and cumin. Combine all the items with the broccoli and fry for five mins. 6. Once all the contents have been nicely heated combine the diced tomatoes and continue cooking for an additional three mins. 7. Now get your pita ready by adding one tbsp of barbeque sauce to it. 8. Take a cup of potatoes & lentil mixture and place it on the pita for wrapping. 9. If you need some help keeping your pita secured take care to fold up the bottom portion first and then the sides. Use a toothpick hold it all together. Plate and serve. 54

Sweet Potato Wraps

Cilantro

and Garlic Potatoes

Prep Time: 10 mins Total Time: 30 mins Servings per Recipe: 8 Calories 250 kcal Carbohydrates 33.4 g Cholesterol 0 mg Fat 11.8 g Protein 4.1 g Sodium 17 mg

Ingredients one quart oil for frying, or as needed 4 large potatoes, cubed one tsp vegetable oil 2 cups chopped fresh cilantro 4 cloves garlic, minced 1/2 tsp cumin

one tbsp fresh lemon juice salt (your preferred amount)

Directions 1. So to make these potatoes in the best possible way we are going to need either a deep fryer or a larger pot filled with oil. Use a thermometer and get the oil to a heat of 375 degrees Fahrenheit or 190 degrees Celsius. 2. Combine your potatoes with the hot oil and fry them until nice and brown and crispy. The frying process will take about eight mins. Once the potatoes are done frying. Take care to remove them from the oil and remove excess oils with a paper towel. 3. Grab another large frying pan and put some of the potato oil into it and get it hot and ready for frying by heating it over a medium level of heat. 4. Combine garlic and cilantro with the oil making sure to stir continuously. Fry everything down for 5 mins. 5. Combine your potatoes with the cilantro and the following: salt, juiced lemon, and cumin. Make sure all the potatoes are coated evenly. 6. Remove the potatoes from the heating source and let them cool before serving. 7. NOTE: After finishing the recipe you will be left with a large amount of oil. Either throw it away or store it in the fridge for re-use. The latter is recommended because you can use this oil in any of the recipes in this book calling for deep frying.

Cilantro and Garlic Potatoes

55

FRIED CAULIFLOWER

with Tahini Sauce

Prep Time: 20 mins Total Time: 35 mins Servings per Recipe: 6 Calories 301 kcal Carbohydrates 9.1 g Cholesterol 0 mg Fat 29.2 g Protein 4.3 g Sodium 45 mg

Ingredients 1/3 cup tahini 2 cloves garlic, minced one tbsp chopped fresh parsley 1/4 cup water 1/4 cup fresh lemon juice salt and pepper (your preferred amount)

6 cups vegetable oil for frying one head cauliflower, cut into florets

Directions 1. So let's start by making our sauce. To make the sauce combine the following: water, tahini, parley, and garlic. 2. Combine everything in a good dish for mixing. Continue to mix everything until your tahini sauce is completely smooth. 3. Take your smooth tahini sauce and add some salt according to your preference as well as pepper. Put the sauce to the side and move to the next step. 4. Grab a large frying pan or a deep fryer and fill it with oil. You want to get this oil to a temperature of 375 degrees Fahrenheit or 190 degrees Celsius. 5. Once you've gotten your oil hot and ready for frying take out half of your cauliflower and deep fry them until crispy. The florets should be fried for about eight minutes usually. 6. After frying, take care to remove florets from the oil and place them on paper towels to drain excess oils. 7. Now begin to fry the second half of florets. 8. Once all cauliflower has been fried serve it. Making sure to use our tahini sauce from earlier as a condiment. 9. Enjoy. 56

Fried Cauliflower with Tahini Sauce

Mahallebi

Prep Time: 20 mins Total Time: 25 mins Servings per Recipe: 8 Calories 623 kcal Carbohydrates 94.2 g Cholesterol 40 mg Fat 24.8 g Protein 11.3 g Sodium 190 mg

Ingredients 5 tbsps corn flour 4 cups milk, divided one cup white sugar vanilla extract (your preferred amount) 3/4 cup heavy cream 2 cups finely chopped pistachio nuts 2 cups water

2 cups white sugar one tbsp lemon juice 3 (one inch) pieces cinnamon sticks

Directions 1. Let's begin this recipe with a good container for mixing possibly a smaller sized bowl. Combine one cup of milk with some corn flour. Place this mixture to the side for a bit. 2. Now we want to grab a good pot maybe a saucepan and put it over a medium level of heat. 3. Inside of the pot add the following: vanilla, three cups of milk, and some sugar. 4. After you have added these items take your corn flour and milk and combine it with the sugar. 5. Now lower the temperature of the heating source to a low level and let the contents cool a bit. 6. Grab your cream and mix it in. Take care to stir constantly. Once you notice a thickening of the cream allow everything to cool for a bit and place everything into one large container or separate dishes for serving. 7. Once the mixture is in its serving containers add some pistachios. Cover the container(s) and place them in the fridge. 8. Now let’s make our syrup coating. 9. Grab the following: lemon juice, water, and sugar. 10. Combine everything in a pot and heat it with a high level of heat until it reaches a Mahallebi

57

boiling state. 11. Combine the mixture with your cinnamon pieces and continue the boiling process for five mins. 12. Take the contents after five mins of boiling, and drain it in a serving or storage container, place a lid on the container, and let the contents cool in the fridge. 13. Once everything is nice and cool take your pudding and cover it with some syrup and enjoy.

58

Greek

Veggie Pizza

Prep Time: 30 mins Total Time: 42 mins Servings per Recipe: 6 Calories 461 kcal Fat 29 g Carbohydrates 39.3g Protein 14.1 g Cholesterol 36 mg Sodium 894 mg

Ingredients 1/2 C. mayonnaise 4 cloves garlic, minced 1 C. crumbled feta cheese, divided 1 (12 inch) pre-baked Italian pizza crust 1/2 C. oil-packed sun-dried tomatoes, coarsely chopped

1 tbsp oil from the sun-dried tomatoes 1/4 C. pitted kalamata olives, coarsely chopped 1 tsp dried oregano 2 C. baby spinach leaves 1/2 small red onion, halved and thinly sliced

Directions 1. Set your oven to 450 degrees F before doing anything else and arrange an oven rack in the lowest position. 2. In a small bowl, mix together the mayonnaise, garlic and 1/2 C. of the feta. Arrange the pizza crust onto a cookie sheet. 3. Spread the mayonnaise mixture over the pizza crust evenly. 4. Arrange the tomatoes, olives and oregano over the mayonnaise mixture. Cook in the oven for about 10 minutes. 5. In a bowl, add the spinach, onion and the 1 tbsp of the sun-dried tomato oil and toss to coat. 6. Place the spinach mixture over the hot pizza and sprinkle with remaining 1/2 C. of the feta cheese. 7. Cook in the oven for about 2 minutes more. 8. Remove from the oven and cut into 6 equal sized wedges. 9. Serve hot.

Greek Veggie Pizza

59

VEGETARIAN

Orzo Pesto

Prep Time: 10 mins Total Time: 25 mins Servings per Recipe: 2 Calories 828 kcal Fat 51.1 g Carbohydrates 65.2g Protein 30.4 g Cholesterol 38 mg Sodium 1618 mg

Ingredients 2/3 C. orzo pasta 1/2 C. chopped sun-dried tomatoes 1/2 C. pitted kalamata olives 1/2 C. pesto

1/2 C. grated Parmesan cheese 1 tbsp olive oil

Directions 1. In a large pan of lightly salted boiling water, cook the orzo pasta for about 11 minutes, stirring occasionally. 2. Drain well and keep aside. 3. In a large bowl, mix together the orzo pasta, tomatoes and olives. 4. Add the pesto and gently, stir to coat. 5. Add the Parmesan cheese and olive oil and gently, stir to coat.

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Vegetarian Orzo Pesto

Sun Dried

Mediterranean Ziti

Prep Time: 10 mins Total Time: 1 hr 20 mins Servings per Recipe: 6 Calories 358 kcal Fat 7.9 g Carbohydrates 59.7g Protein 11.1 g Cholesterol 1 mg Sodium < 180 mg

Ingredients 1 (16 oz.) package ziti pasta 1/3 C. chopped sun-dried tomatoes 1/3 C. black Greek olives, pitted and sliced 1/4 C. chopped parsley

2 tbsp olive oil 2 anchovy fillets, diced 2 tsp minced garlic

Directions 1. In a large pan of lightly salted boiling water, cook the pasta till al dente. 2. Drain well and keep aside. 3. Meanwhile in a large serving bowl, mix together the sun-dried tomatoes, olives, parsley, olive oil, anchovy fillets and garlic. 4. Add the pasta and toss to coat. 5. Serve immediately.

Sun Dried Mediterranean Ziti

63

AUTHENTIC

Crostini

Prep Time: 20 mins Total Time: 30 mins Servings per Recipe: 16 Calories 55 kcal Fat 4.8 g Carbohydrates 0.5g Protein < 2.8 g Cholesterol 76 mg Sodium 86 mg

Ingredients 6 eggs 1 (3 oz.) package cream cheese, softened 1 tbsp lemon juice 1 tsp prepared Dijon-style mustard 1/4 tsp ground black pepper 2 tbsp sliced pimento-stuffed green olives

1 tbsp chopped fresh chives 1 tbsp olive oil paprika

Directions 1. 2. 3. 4. 5. 6.

In a pan, add the eggs and enough water to cover and bring to a boil. Immediately, remove from the heat and keep aside, covered for about 10-12 minutes. Remove from hot water and rinse under cold water to cool. Peel the eggs and chop. Set your oven to 375 degrees F and lightly, grease a large baking sheet. In a bowl, add the cream cheese, lemon juice, prepared Dijon-style mustard and ground black pepper and mix till well combined. 7. Stir in the chopped eggs, olives and chives. 8. Cut each bread slice into 4 triangles. 9. Create a shallow hollow on the face of each slice triangle. 10. Coat the slices with the olive oil evenly. 11. Fill each hollowed slice with the olives mixture. 12. Place the slices onto the prepared baking sheet in a single layer. 13. Cook in the oven for about 10 minutes. 14. Serve with a sprinkling of the paprika.

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Authentic Crostini

Turkish

Small Burgers

Prep Time: 30 mins Total Time: 1 hr 40 mins Servings per Recipe: 6 Calories 381 kcal Fat 25.1 g Carbohydrates 9.9g Protein 28.2 g Cholesterol 142 mg Sodium 548 mg

Ingredients 1 lb ground lamb 1 lb ground beef 1 tsp salt 1 tsp ground black pepper 1 tbsp ground cumin 2 tsp ground sweet paprika 3 tbsp tomato paste 2 onions, peeled and cut into chunks 4 cloves garlic, peeled

1 tbsp olive oil 1/4 bunch fresh parsley, chopped 3 tbsp all-purpose flour 2 small eggs

Directions 1. Place the lamb, beef, salt, pepper, cumin, paprika, and tomato paste in a large mixing bowl without combining them and put it aside. 2. Get a food processor: combine in the garlic with onion and process them while adding the olive oil gradually. Combine in the parsley and process them again. 3. Add the parsley mix to the meats mix and combine them well with your hands. Add the eggs with flour and mix them again with your hands. Place the mix aside to rest for 6 min. 4. Mix them again and shape the mix into several medium sized burgers. Place them on a baking sheet, cover them with a piece of plastic and place them in the fridge for 1 h. 5. Before you do anything preheat the oven broiler and put the rack 3 inches away from the heat. 6. Place the burgers on a foil lined up baking sheet and cook them in the oven until they become golden brown on both sides. Serve them warm with your favorite toppings. 7. Enjoy.

Turkish Small Burgers

65

VEGAN

Lentil Meatball

Prep Time: 25 mins Total Time: 45 mins Servings per Recipe: 7 Calories 208 kcal Fat 6.8 g Carbohydrates 29.2g Protein 9.6 g Cholesterol 0 mg Sodium 372 mg

Ingredients 1 3/4 C water 1 C red lentil 3/4 C fine bulgur (cracked wheat) 3 tbsp olive oil 7 spring onions, finely chopped, or more to taste 1 1/2 tbsp tomato paste

1/2 bunch parsley, minced 1/2 lemon, juiced 1 1/2 tsp red pepper flakes 1 tsp ground cumin 1 tsp salt

Directions 1. Stir the lentils with water in a large saucepan. Place it over medium heat and cook it until it starts boiling. Low the heat and cook it for 12 min. 2. Add the bulgur and turn off the heat right away. Put on the lid and let them sit for 6 min. 3. Place a large pan over medium heat. Heat the oil in it. Add the onion and cook it for 4 min. mix in the tomato paste and cook them for another 4 min. 4. Stir in the lentils and bulgur mix then transfer them to a large mixing bowl. Add the parsley, lemon juice, red pepper flakes, cumin, and salt. 5. Mix them with your hands well then shape the mix into small bite size pieces. Serve them with your favorite toppings. 6. Enjoy.

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Vegan Lentil Meatball

Nutty

Turkish Sweets

Prep Time: 20 mins Total Time: 3 hrs 30 mins Servings per Recipe: 12 Calories 302 kcal Fat 3.5 g Carbohydrates 66.1g Protein 3.2 g Cholesterol 0 mg Sodium 42 mg

Ingredients 1 1/2 C water 3 C granulated sugars 3 tbsp light corn syrup 1/2 C orange juice 3 tbsp orange zest 3 (.25 oz) envelopes unflavored gelatin 3/4 C cornstarch

1/2 C cold water 1 tbsp vanilla extract 3/4 C chopped pistachio nuts Confectioners' sugar for dusting

Directions 1. Stir 1 1/2 C water, sugar, and corn syrup in a medium saucepan then place over medium heat. Cook them until they start boiling while stirring all the time until the mix reaches 240 f. 2. Mix in the orange juice, orange zest, and gelatin in a mixing bowl. Place it aside. 3. Stir cornstarch with 1/2 C cold water in a mixing bowl then add it to the hot syrup mix. Turn on the heat to medium low and cook them while stirring gently until the mix thickens. 4. Turn off the heat and add the orange juice mix with pistachios, and vanilla. Sprinkle some confectioner sugar in the bottom of an 8inches baking pan. 5. Pour the syrup mix into it and place it in dark and cold area to lose heat and sit for 3 h 30 min. 6. Top the sweets pan with some confectioner sugar to cover its top then slice it into dices and dust them again with some confectioner sugar then serve them or store them. Enjoy.

Nutty Turkish Sweets

67

TURKISH

Yogurt Bread

Prep Time: 30 mins Total Time: 4 hrs Servings per Recipe: 4 Calories 505 kcal Fat 3.8 g Carbohydrates 100.2g Protein 15.1 g Cholesterol 6 mg Sodium 1766 mg

Ingredients 1 (.25 oz) package active dry yeast 1 tbsp white sugar 1 tbsp salt 1 1/2 C warm water (110 degrees F/45 degrees C)

1/2 C Greek-style yogurt 4 C all-purpose flour

Directions 1. Stir the warm water with yeast, sugar, and salt in a small bowl. 2. Combine the water mix with yogurt and flour in a large mixing bowl then knead the mix until you get soft dough. 3. Sprinkle some flour on a working surface and shape the dough on it into a ball. Place a wet towel on it and let it rest for 3 h 10 min. 4. Shape the dough into 4 pieces and flatten each one of them in a round shape. Place them on lined up baking sheet and cover them with a wet towel then let them rise for 16 min. 5. Place a large griddle pan over medium heat and heat it. Place a piece of round dough in the griddle and cook it for 1 to 2 min on each side or until is done. 6. Repeat the process with the rest of the dough loaves. Serve your bread loaves warm. 7. Enjoy.

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Turkish Yogurt Bread

Garlicky

Cream Dip

Prep Time: 15 mins Total Time: 8 hrs 15 mins Servings per Recipe: 8 Calories 92 kcal Fat 5.9 g Carbohydrates 5.7g Protein 4.5 g Cholesterol 19 mg Sodium 88 mg

Ingredients 1 (16 oz) container plain yogurt 5 cloves garlic 1 pinch salt 1 bunch fresh dill, chopped 1 bunch fresh parsley, chopped

1 (4 oz) package cream cheese, softened (optional) 2 mint leaves, for garnish

Directions 1. Get a mixing bowl: place a colander or sieve on top of it then cover it with piece of cheesecloth making two layers of them. 2. Pour the yogurt into the colander and cover it with a piece of plastic. Let it sit for 9 h. 3. Once the time is up, pour the strained yogurt into a medium mixing bowl. 4. Combine the salt with garlic in a mortar and press them until you get a smooth paste. Add it to the strained yogurt with the dill, parsley, and cream cheese. 5. Scoop the yogurt dip into a serving plate or bowl then serve it with a swirl of olive oil. 6. Enjoy.

Garlicky Cream Dip

69

WEDDING

Lentils Soup

Prep Time: 10 mins Total Time: 1 hr 25 mins Servings per Recipe: 4 Calories 442 kcal Fat 14 g Carbohydrates 64.2g Protein 18.7 g Cholesterol 31 mg Sodium 1080 mg

Ingredients 1/4 C butter 2 onions, finely chopped 1 tsp paprika 1 C red lentil 1/2 C fine bulgur 2 tbsp tomato paste 8 C vegetable stocks

1/8 tsp cayenne pepper 1 tbsp dried mint leaves 4 slices lemon 1/2 tsp chopped fresh mint

Directions 1. Place a large a large pot over low heat. Heat the butter in it. Add the onion and cook it for 16 min. 2. Add the paprika, lentils, and bulgur, tomato paste, vegetable stock, and cayenne pepper. Cook them until they start boiling. Lower the heat and put on the lid. 3. Keep cooking the soup for 1 h. crush the mint leaves and add them to the soup with then turn off the heat. Serve your soup warm. 4. Enjoy.

72

Wedding Lentils Soup

Flaming Hot

Turkish Ceviche

Prep Time: 15 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 207 kcal Fat 13 g Carbohydrates 9.9g Protein 16.2 g Cholesterol 129 mg Sodium 882 mg

Ingredients 1 lemon, halved and seeded 1 head garlic, halved 3 Turkish bay leaves 8 whole black peppercorns 1 tbsp kosher salt, or to taste 1 1/2 lbs peeled and deveined large shrimp (21 to 25 per lb) 2 C coconut milk

1/2 C lime juice 2 Serrano Chile peppers, thinly sliced 1/2 bunch cilantro, chopped 1 red onion, thinly sliced 8 sprigs cilantro, for garnish 1 lime, cut into 8 wedges

Directions 1. Press the lemon halves to squeeze the juice from them into a large pot then add them it as well with the garlic, bay leaves, peppercorns, and salt. 2. Add enough water to fill half of the pot then cook over high heat until it starts boiling. 3. Add the shrimp to the mix and turn off the heat. let them sit for 6 min. remove the shrimp the water mix and place it in a colander the dry it. 4. Spread the shrimp on a lined up baking sheet and place it in the fridge for 32 min. 5. Once the time is up, stir the coconut milk, lime juice, serrano peppers, chopped cilantro, and onion in a mixing bowl with a pinch of salt. 6. Slice the shrimp in half lengthwise then stir it into the mix. Put on the lid and lid and place it in the fridge for 32 min. once the time is up, serve your shrimp Ceviche. 7. Enjoy.

Flaming Hot Turkish Ceviche

73

BULGUR

Salad

Prep Time: 15 mins Total Time: 1 hr Servings per Recipe: 6 Calories 323 kcal Fat 8.1 g Carbohydrates 53.1g Protein 12.8 g Cholesterol 0 mg Sodium 511 mg

Ingredients 3 tbsp olive oil 1 onion, minced 1 ripe tomato, cut into small cubes 3 C beef broth 2 C bulgur, rinsed Salt and ground black pepper, or to taste

1/2 C cooked green lentils 1/3 C cooked chickpeas 1 bunch fresh mint, chopped

Directions 1. Place a large pan over medium heat. Heat the oil in it the sauté in it the onion for 4 min. add the tomato and cook them for 3 min. 2. Stir in the beef broth then cook them until they start boiling. Add the bulgur with a pinch of salt and pepper. Lower the heat and let them cook for 6 min. 3. Stir in the lentils with the chickpeas and cook them for an extra 6 min. 4. Place the mix aside to lose heat for 35 min. once the time is up, stir the mint into it then serve it with your favorite toppings. 5. Enjoy.

74

Bulgur Salad

Bulgur

Salad II

Prep Time: 15 mins Total Time: 40 mins Servings per Recipe: 6 Calories 216 kcal Fat 9.8 g Carbohydrates 30.4g Protein 5.3 g Cholesterol 0 mg Sodium 19 mg

Ingredients 1 C fine bulgur 1 C boiling water 2 tbsp olive oil 1 onion, finely chopped 2 large tomatoes, finely chopped 1 cucumber, diced 2 green bell peppers, finely chopped 1 red bell pepper, finely chopped 7 green onions, finely chopped

1/2 C minced fresh parsley 1/2 C minced fresh mint leaves 1 tsp red pepper flakes, or to taste 2 tbsp olive oil Juice of 1 fresh lemon 2 tbsp pomegranate molasses

Directions 1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit for 22 min. 2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion for 6 min. 3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water. 4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber, green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive oil, the lemon juice, and the pomegranate molasses. 5. Stir them well and adjust their seasoning then serve it. 6. Enjoy.

Bulgur Salad II

75

BAKLAVA

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 24 Calories 434 kcal Fat 27 g Carbohydrates 45.1g Protein 7.5 g Cholesterol 31 mg Sodium 93 mg

Ingredients 2 C white sugars 2 C water 1 C honey 1 cinnamon stick 1/4 lemon 1 tsp vanilla extract 1 1/2 lbs chopped almonds

2 tbsp white sugar 1 tsp ground cinnamon 1/2 tsp ground cloves 1 1/2 C unsalted butter, melted 1 (16 oz) package frozen phyllo pastry, thawed

Directions 1. Before you do anything preheat the oven to 350 f. 2. Place a large saucepan over medium heat. Stir in 2 C sugar, water, honey, cinnamon stick, lemon and vanilla. Cook them until they start boiling. 3. Lower the heat and let them cook for 16 min while discarding any foam that rise on top to make the syrup. 4. Mix the chopped almonds, 2 tbsp sugar, ground cinnamon and cloves in a small mixing bowl. Place it aside. 5. Grease a 9 inches baking dish with some butter. Cut each phyllo sheet into half. Place a phyllo sheet in the bottom of the dish then coated with melted butter on top. 6. Do the same thing with another 7 phyllo sheets to make a layer with 8 sheets in total. Top it with 1/4 C of almonds mix. 7. Cover the nuts layer with 4 phyllo sheets while brushing each one with melted butter after placing it then top them with 1/4 to 1/3 C of the almonds mix. 8. Repeat the process to make more layers until you are left with 8 sheets. 9. Place the 8 sheets on top the same as the other while brushing them with butter then tuck their edges down. Drizzle the rest of the melted butter on top. 10. Use a sharp knife to make 5 slashes in the phyllo layers diagonally then cut the same way 76

Baklava

from the other side to make them look like diamonds. 11. Place the pan in the oven and cook it for 1 h until it becomes golden brown. Pour the hot syrup on top of the hot baklava right away then go over the diamond shapes with a knife to cut. 12. Place the baklava pan aside to lose heat then serve it with some ice cream. 13. Enjoy.

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TAVA

Chicken (Roasted Pepperoncini Chicken Pan)

Prep Time: 20 mins Total Time: 1 hr 50 mins Servings per Recipe: 8 Calories 316 kcal Fat 13.7 g Carbohydrates 29g Protein 20.4 g Cholesterol 59 mg Sodium 823 mg

Ingredients 2 tbsp olive oil, divided 8 boneless chicken thighs, with skin 1 (6 oz) can tomato paste 1/4 C water 8 cloves garlic, halved Salt and pepper to taste 4 medium potatoes, sliced

4 tomatoes, sliced 1 large onion, sliced 1 C fresh mushrooms, sliced 8 Pepperoncini peppers (optional)

Directions 1. Before you do anything preheat the oven to 325 f. 2. Whisk the tomato paste water in a small bowl. 3. Brush a roasting pan with 1 tbsp of olive oil. Lay in it the chicken thighs. Pour the tomato paste mix all over it then top it with garlic halves, a pinch of salt and pepper. 4. Surround it with the veggies then drizzle the rest of the oil on top. Roast the chicken veggies pan in the oven for 1 h 32 min then serve it warm. 5. Enjoy.

78

Tava Chicken

Muhammara II

(Aleppo Walnuts Dip)

Prep Time: 20 mins Total Time: 40 mins Servings per Recipe: 8 Calories 236 kcal Fat 21.6 g Carbohydrates 9.3g Protein 3.7 g Cholesterol 0 mg Sodium 53 mg

Ingredients 2 sweet bell peppers, seeded and quartered 3 slices whole wheat bread, crusts removed 3/4 C toasted walnuts, chopped 2 tbsp lemon juice 2 tbsp Aleppo pepper 2 tsp pomegranate molasses 1 clove garlic, minced

1 tsp cumin seeds, coarsely ground Salt to taste 1/2 C olive oil 1 pinch sumac powder

Directions 1. Before you do anything preheat the oven broiler. Place the rack 6 inches away from the heat. 2. Lay the bell peppers on a foil lined up baking sheet with the cut up sides facing down. Cook them in the oven for 7 min until they are well roasted. 3. Place the bread in a toaster and toast them. Place the bread slices aside to lose heat completely then process them in a food processor until they become crumbled. 4. Wrap the peppers in a piece of plastic bag and let them lose heat and soften for a while. Discard the skin of the peppers and clean them well. 5. Place them in a mixing bowl and use a fork to mash them. 6. Get a food processor: combine in it the mashed roasted peppers with bread crumbs, walnuts, lemon juice, Aleppo pepper, pomegranate molasses, garlic, cumin, and salt. 7. Process them several times until they are well combined. Add the olive oil gradually while processing all the time until you use all the oil and get a smooth mix. 8. Pour the dip into a serving bowl and top it with a pinch of sumac then serve it. 9. Enjoy. Muhammara II

79

GREEK STYLE

Baklava I

Prep Time: 1 hr Total Time: 3 hrs 25 mins Servings per Recipe: 60 Calories 182 kcal Fat 10.9 g Carbohydrates 20.1g Protein 2.3 g Cholesterol 16 mg Sodium 72 mg

Ingredients 8 oz. finely chopped pistachio nuts 8 oz. finely chopped hazelnuts 2 tsps ground cinnamon 1/2 tsp ground cloves 1/2 C. white sugar 2 C. unsalted butter, melted 1 1/2 (16 oz.) packages frozen phyllo pastry, thawed

1/4 C. whole cloves (optional) 3 C. white sugar 2 1/2 C. water 2 tbsps honey 1 tsp ground cinnamon 1/4 tsp ground cloves

Directions 1. Get a jellyroll pan and coat it with butter then set your oven to 350 degrees before doing anything else. Get a bowl, combine: half a C. of sugar, pistachios, half a tsp of cloves, 2 tsps cinnamon, and hazelnuts. 2. Now place a piece of pastry into the pan and coat it with some butter, add another layer, and more butter. Keep layering until have you have put 8 pieces on top of each other. 3. Now add a layer of hazelnut mix. Put three more pieces of phyllo with butter in between. Then add more nuts. Keep going until you have no more hazelnut mix. Now finally add 8 more pieces of pastry and coat everything with more butter. 4. Cut the layers into strips and then further cut everything into triangles. Now add a clove to each one and then top the entire mix with butter. Cook the layers for 75 mins in the oven. 5. At the same time get the following boiling: a quarter of a tsp of ground cloves, sugar (3 C.), 1 tsp cinnamon, honey, and water. 6. Once everything is boiling set the heat to low and let the contents gently simmer for 20 mins. Shut the heat and let the mix cool. Top your baklava with the sauce. Now take out the cloves and discard them. 7. Let everything cool before plating. Enjoy. 82

Greek Style Baklava I

Easy

White Sauce (Tzatziki)

Prep Time: 15 mins Total Time: 3 hrs 25 mins Servings per Recipe: 12 Calories 49 kcal Fat 3.4 g Carbohydrates 2.5g Protein < 2.2 g Cholesterol 8 mg Sodium 120 mg

Ingredients 1 large English cucumber, peeled and grated 1/2 tsp salt 2 C. Greek yogurt 4 cloves garlic, minced 1 pinch cayenne pepper, or to taste 1/2 lemon, juiced 2 tbsps chopped fresh dill 1 tbsp chopped fresh mint

salt and ground black pepper to taste 1 sprig fresh dill for garnish 1 pinch cayenne pepper for garnish

Directions 1. 2. 3. 4.

Get a bowl, combine: cucumbers with half a tsp of salt. Let this sit for 15 mins. Now squeeze the cucumbers in some paper towel to get rid all of the liquids. Get a 2nd bowl for your yogurt and add in the squeezed cucumbers as well as: lemon, mint, black pepper, cayenne, salt, dill, and garlic. 5. Place a covering of plastic around the bowl and put it all in the fridge for 5 hrs. 6. Top the mix with some cayenne and more dill before serving. 7. Enjoy with toasted pita.

Easy White Sauce

83

GREEK STYLE

Shrimp

Prep Time: 5 mins Total Time: 40 mins Servings per Recipe: 4 Calories 441 kcal Fat 26.6 g Carbohydrates 10.1g Protein 27.8 g Cholesterol 223 mg Sodium 1093 mg

Ingredients 1 lb. medium shrimp, with shells 1 onion, chopped 2 tbsps chopped fresh parsley 1 C. white wine 1 (14.5 oz.) can diced tomatoes, drained 1/4 tsp garlic powder (optional) 1/4 C. olive oil

1 (8 oz.) package feta cheese, cubed salt and pepper to taste (optional)

Directions 1. Submerge your shrimp in water and boil them for 7 mins, then drain all the liquids and place the shrimp in a bowl. 2. Stir fry your onions in 2 tbsps of olive oil until tender and then add: the rest of the olive oil, parsley, garlic powder, wine, and tomatoes. 3. Cook this mix with a low heat and a gentle boil for 35 mins. 4. At the same time remove the skins of the shrimp but leave the head and tails intact. 5. After 35 mins of cooking the tomatoes, add in the shrimp, and cook for 7 more mins. 6. Combine in the feta and shut the heat. Let the contents sit for 10 mins. 7. Enjoy.

84

Greek Style Shrimp

Greek Style

Macaroni Salad

Prep Time: 15 mins Total Time: 2 hrs 25 mins Servings per Recipe: 4 Calories 746 kcal Fat 56.1 g Carbohydrates 40.4g Protein 22.1 g Cholesterol 70 mg Sodium 1279 mg

Ingredients 1/2 C. olive oil 1/2 C. red wine vinegar 1 1/2 tsps garlic powder 1 1/2 tsps dried basil 1 1/2 tsps dried oregano 3/4 tsp ground black pepper 3/4 tsp white sugar 2 1/2 C. cooked elbow macaroni 3 C. fresh sliced mushrooms

15 cherry tomatoes, halved 1 C. sliced red bell peppers 3/4 C. crumbled feta cheese 1/2 C. chopped green onions 1 (4 oz.) can whole black olives 3/4 C. sliced pepperoni sausage, cut into strips

Directions 1. Get a bowl, combine: sugar, pepperoni, olive oil, olives, pasta, black pepper, onions, feta, mushrooms, red peppers, tomatoes, vinegar, oregano, garlic powder, and basil. 2. Place a covering of plastic around the bowl and place everything in the fridge for 3 hrs. 3. Enjoy.

Greek Style Macaroni Salad

85

PITA,

Pesto, and Parmesan (Greek Style Bake)

Prep Time: 10 mins Total Time: 22 mins Servings per Recipe: 6 Calories 350 kcal Fat 17.1 g Carbohydrates 41.6g Protein 11.6 g Cholesterol 13 mg Sodium 587 mg

Ingredients 1 (6 oz.) tub sun-dried tomato pesto 6 (6 inch) whole wheat pita breads 2 roma (plum) tomatoes, chopped 1 bunch spinach, rinsed and chopped 4 fresh mushrooms, sliced 1/2 C. crumbled feta cheese 2 tbsps grated Parmesan cheese

3 tbsps olive oil ground black pepper to taste

Directions 1. Set your oven to 350 degrees before doing anything else. 2. Coat each piece of pita with some pesto and then layer each with: pepper, tomatoes, olive oil, spinach, parmesan, mushrooms, and feta. 3. Cook the bread, for 15 mins, in the oven, and then cut them into triangles before serving. 4. Enjoy.

86

Pita, Pesto, and Parmesan

Mediterranean Pasta

Prep Time: 20 mins Total Time: 50 mins Servings per Recipe: 4 Calories 685 kcal Fat 13.2 g Carbohydrates 96.2g Protein 47 g Cholesterol 94 mg Sodium 826 mg

Ingredients 1 (16 oz.) package penne pasta 1 1/2 tbsps butter 1/2 C. chopped red onion 2 cloves garlic, minced 1 lb. skinless, boneless chicken breast halves - cut into bite-size pieces 1 (14 oz.) can artichoke hearts in water 1 tomato, chopped 1/2 C. crumbled feta cheese

3 tbsps chopped fresh parsley 2 tbsps lemon juice 1 tsp dried oregano salt to taste ground black pepper to taste

Directions 1. Boil your pasta in water and salt for 9 mins then remove all the liquids. 2. At the same time, stir fry your garlic and onions in butter for 4 mins, then combine in the chicken, and cook everything for 9 more mins. 3. Set the heat to a low level and add in your artichokes after chopping them and discarding their liquids. 4. Cook this mix for 3 more mins before adding in: pasta, tomatoes, oregano, feta, lemon juice, and the fresh parsley. 5. Cook everything for 4 mins to get it all hot. Then add in your pepper and salt after shutting the heat. 6. Enjoy.

Mediterranean Pasta

87

BLACK BEAN

Hummus

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 8 Calories 81 kcal Fat 3.1 g Carbohydrates 10.3g Protein 3.9 g Cholesterol 0 mg Sodium 427 mg

Ingredients 1 clove garlic 1 (15 oz.) can black beans; drain and reserve liquid 2 tbsps lemon juice 1 1/2 tbsps tahini 3/4 tsp ground cumin 1/2 tsp salt

1/4 tsp cayenne pepper 1/4 tsp paprika 10 Greek olives

Directions 1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon juice. 2. Blend this mix until it has the consistency of hummus. 3. Add everything to a bowl and top it all with olives and paprika. 4. Enjoy.

88

Black Bean Hummus

Greek

Spinach Puff Pastry Bake

Prep Time: 30 mins Total Time: 1 hr 30 mins Servings per Recipe: 5 Calories 528 kcal Fat 36.7 g Carbohydrates 32.8g Protein 21 g Cholesterol 108 mg Sodium 925 mg

Ingredients 3 tbsps olive oil 1 large onion, chopped 1 bunch green onions, chopped 2 cloves garlic, minced 2 lbs spinach, rinsed and chopped 1/2 C. chopped fresh parsley 2 eggs, lightly beaten

1/2 C. ricotta cheese 1 C. crumbled feta cheese 8 sheets phyllo dough 1/4 C. olive oil

Directions 1. Coat a baking pan with nonstick spray and then set your oven to 350 degrees before doing anything else. 2. Stir fry your garlic, onions, and green onions in olive oil for 4 mins. Then add in, the parsley and the spinach, and cook it all for 3 more mins. 3. Remove all the contents. 4. Get a bowl, combine: feta, onion mix, ricotta, and eggs. 5. Coat a piece of phyllo with olive oil then layer it in the pan. 6. Add another piece and also more olive oil. 7. Do this two more times. 8. Add your ricotta mix and fold the phyllo around the filling and seal it. 9. Cook everything in the oven for 35 mins. 10. Then cut the contents into your preferred shape. 11. Enjoy.

Greek Spinach Puff Pastry Bake

89

BEAN SALAD I

(Cucumbers, Garbanzos, and Olives)

Prep Time: 10 mins Total Time: 2 hrs 10 mins Servings per Recipe: 8 Calories 214 kcal Fat 11.5 g Carbohydrates 25.5g Protein 5.2 g Cholesterol 3 mg Sodium 1067 mg

Ingredients 2 (15 oz.) cans garbanzo beans, drained 2 cucumbers, halved lengthwise and sliced 12 cherry tomatoes, halved 1/2 red onion, chopped 2 cloves garlic, minced 1 (15 oz.) can black olives, drained and chopped

1 oz. crumbled feta cheese 1/2 C. Italian-style salad dressing 1/2 lemon, juiced 1/2 tsp garlic salt 1/2 tsp ground black pepper

Directions 1. Get a bowl, toss: pepper, beans, garlic salt, cucumbers, lemon juice, tomatoes, dressing, onions, cheese, garlic, and olives. 2. Place a covering on the bowl and put everything in the fridge for 3 hrs. 3. Enjoy.

92

Bean Salad I

Greek

Falafel

Prep Time: 25 mins Total Time: 32 mins Servings per Recipe: 6 Calories 317 kcal Fat 16.8 g Carbohydrates 35.2g Protein 7.2 g Cholesterol 0 mg Sodium 724 mg

Ingredients 1 (19 oz.) can garbanzo beans, rinsed and drained 1 small onion, finely chopped 2 cloves garlic, minced 1 1/2 tbsps chopped fresh cilantro 1 tsp dried parsley 2 tsps ground cumin

1/8 tsp ground turmeric 1/2 tsp baking powder 1 C. fine dry bread crumbs 3/4 tsp salt 1/4 tsp cracked black peppercorns 1 quart vegetable oil for frying

Directions 1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder, parsley, mashed garbanzos, turmeric, and cumin. 2. Form the contents into small balls and make about 20 of them. 3. Deep fry these falafels in hot oil until golden. 4. Enjoy.

Greek Falafel

93

MEDITERRANEAN

Dijon Shrimp Salad

Prep Time: 35 mins Total Time: 1 hr 22 mins Servings per Recipe: 6 Calories 802 kcal Fat 45.7 g Carbohydrates 65.8g Protein 33.6 g Cholesterol 185 mg Sodium 3398 mg

Ingredients Dijon Vinaigrette: 1/4 C. rice wine vinegar 2 tbsps Dijon mustard 1 large clove garlic, minced Big pinch of salt Black pepper, to taste 2/3 C. extra-virgin olive oil Pasta Salad: 2 medium zucchini, thinly sliced lengthwise 1 medium yellow pepper, halved lengthwise, seeded 2 tbsps olive oil Ground black pepper and salt, to taste

1 gallon water 2 tbsps salt 1 lb. medium pasta shells 1 lb. cooked shrimp, halved lengthwise 8 oz. cherry tomatoes, halved 3/4 C. coarsely chopped, pitted Kalamata olives 1 C. crumbled feta cheese 1/2 small red onion, cut into small dice 2 tsps dried oregano

Directions 1. Combine the following in a jar, then shake: pepper, wine vinegar, salt, mustard, and garlic. 2. Coat your bell pepper and zucchini with olive oil (2 tbsps), pepper, and salt, then cook them under the broiler for 6 mins then flip them and broil for 5 more mins. 3. Place them in a bowl after dicing them. 4. Boil your pasta in water and salt for 9 mins then remove all the liquids. 5. Now mix the pasta, veggies, and dressing together in a bowl and stir the mix. 6. Enjoy.

94

Mediterranean Dijon Shrimp Salad

Greek

Couscous

Prep Time: 30 mins Total Time: 45 mins Servings per Recipe: 20 Calories 159 kcal Fat 6.5 g Carbohydrates 21.4g Protein 5.7 g Cholesterol 10 mg Sodium 642 mg

Ingredients 3 (6 oz.) packages garlic and herb couscous mix (or any flavor you prefer) 1 pint cherry tomatoes, cut in half 1 (5 oz.) jar pitted kalamata olives, halved 1 C. mixed bell peppers (green, red, yellow, orange), diced 1 cucumber, sliced and then halved

1/2 C. parsley, finely chopped 1 (8 oz.) package crumbled feta cheese 1/2 C. Greek vinaigrette salad dressing

Directions 1. Get your couscous boiling in water for 5 mins then place a lid on the pot, and let the grains sit in the water for 17 mins until all the liquid has been absorbed. 2. Add the couscous to a bowl with: feta, tomatoes, parsley, olives, cucumbers, and bell peppers. 3. Add in the dressing and stir the mix to evenly distribute the oils. 4. Enjoy.

Greek Couscous

95

GREEK

Beans

Prep Time: 20 mins Total Time: 1 hr 15 mins Servings per Recipe: 8 Calories 243 kcal Fat 20.6 g Carbohydrates 14.6g Protein 3g Cholesterol 0 mg Sodium 12 mg

Ingredients 3/4 C. olive oil 2 C. chopped onions 1 clove garlic, minced 2 lbs fresh green beans, rinsed and trimmed

3 large tomatoes, diced 2 tsps sugar salt to taste

Directions 1. 2. 3. 4.

96

Stir fry your garlic and onions in olive oil until soft. Then add in the salt, beans, sugar, and the tomatoes. Set the heat to a lower level and cook everything for 50 more mins until tender. Enjoy.

Greek Beans

Homemade

Harissa (Classical North African Style)

Prep Time: 20 mins Total Time: 20 mins Servings per Recipe: 40 Calories 28 kcal Fat 2.8 Carbohydrates 0.9g Protein 0.2 g Cholesterol 0m Sodium 176 m

Ingredients 6 oz. bird's eye chilies, seeded and stems removed 12 cloves garlic, peeled 1 tbsp coriander, ground 1 tbsp ground cumin 1 tbsp salt 1 tbsp dried mint

1/2 C. chopped fresh cilantro 1/2 C. olive oil

Directions 1. Add the following to the bowl a food processor: chilies, cilantro, garlic, salt mint, coriander, and cumin. 2. Pulse the mix until it is smooth then add in some olive oil and pulse the mix a few more times. 3. Place the mix in jar and top everything with the rest of the oil. 4. Enjoy.

Homemade Harissa

97

HOMEMADE

Harissa (Classical Tunisian Style)

Prep Time: 40 mins Total Time: 1 hr Servings per Recipe: 192 Calories 10 kcal Fat 0.3 g Carbohydrates 1.9g Protein 0.4 g Cholesterol 0m Sodium 26 m

Ingredients 11 oz. dried red chile peppers, stems removed, seeds, removed 3/4 C. chopped garlic 2 C. caraway seed 1/2 tsp ground coriander seed

2 tsps salt

Directions 1. Let your chilies sit submerged in water for 30 mins then remove the liquids. 2. Now add the following to the bowl of a food processor: salt, pepper, coriander, garlic, and caraway. 3. Puree the mix then place everything into a Mason jar and top the mix with a bit of oil. 4. Place the lid on the jar tightly and put everything in the fridge. 5. Enjoy.

98

Homemade Harissa

Ras el Hanout (Spice Mix)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 40 Calories 4 kcal Carbohydrates 0.8 g Cholesterol 0 mg Fat 0.2 g Protein 0.1 g Sodium 195 mg

Ingredients 1 tsp salt 1 tsp ground cumin 1 tsp ground ginger 1 tsp ground turmeric 3/4 tsp ground cinnamon 3/4 tsp freshly ground black pepper 1/2 tsp ground white pepper

1/2 tsp ground coriander seed 1/2 tsp ground cayenne pepper 1/2 tsp ground allspice 1/2 tsp ground nutmeg 1/4 tsp ground cloves

Directions 1. Combine salt, turmeric, cinnamon, black pepper, ginger, white pepper, coriander, cayenne pepper, cumin, allspice, nutmeg, and cloves in a small sized bowl thoroughly. 2. Store this in a container that is airtight up to 1 month. 3. NOTE: This is a Moroccan spice mix good for meats and is a stable in most Moroccan dishes.

Ras el Hanout

99

ZA'ATAR

(Spice Mix)

Prep Time: 5 mins Total Time: 5 mins Servings per Recipe: 1 Calories 367.8 Fat 28.3g Cholesterol 0.0mg Sodium 18621.4mg Carbohydrates 25.4g Protein 1.7g

Ingredients 4 tablespoons ground sumac 2 tablespoons whole thyme 3 tablespoons toasted sesame seeds, coarsely ground 2 tablespoons oregano

2 tablespoons ground marjoram 1 teaspoon savory 1 teaspoon basil 2 tablespoons sea salt

Directions 1. Grab a mortar and pestle and add in: sumac, thyme, and sesame. 2. Grind the spices until everything is smooth then add in: the oregano, marjoram, savory, and basil. 3. Continue grinding everything until it is smooth. 4. Now add in the salt and grind everything again. 5. Enjoy.

100

Za'atar

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