Modern Mediterranean Food in 30 Recipes

Though the Mediterranean Sea is surrounded by more than 20 countries across Africa, Asia, and Europe, there are some common flavors and ingredients that are interwoven throughout the various coastal cuisines. Fresh tomatoes, olives, fish, lemon, feta, mint, za’atar, and more make their way into delectable dishes like stuffed grape leaves, moussaka, shish kebabs, and fattoush salad. Discover traditional Mediterranean food and riffs on the region’s classic flavors with this collection of Mediterranean recipes.

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Gyros

Gyro meat is traditionally cooked on a vertical spit, but this home-cooked version calls for a boneless leg of lamb that’s seasoned with fresh oregano and steamed before roasting to keep the lemony, garlicky meat moist. It’s served with a rainbow of fresh vegetables and a tangy yogurt-based tzatziki enlivened with fresh dill and cucumbers.

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Saganaki Halloumi (Cypriot Fried Halloumi)

Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy-basted nectarines, and fresh tomatoes in this sweet and savory appetizer from chef Christian Hernandez.

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Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves)

Zeytinyagil Yaprak Sarmasi — Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox

These tangy, tender vegetarian rice and herb-stuffed grape leaves are a great appetizer from the Turkish region of Mugla. The rice filling is seasoned with fresh parsley and dill and slightly sweet cooked onions to balance the bright brined grape leaves.

04of 30

Ouzo Snapper with Fennel and Tomatoes

Rub mild whole snapper with licorice-scented ouzo, the national drink of Greece, and roast over a bed of tomatoes, fennel, and sweet onions for a simple and satisfying dinner party centerpiece. The vegetables also get a splash of ouzo before roasting for a sweet and slightly acidic complement to the flaky fish.

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Lahem Meshwy (Lamb Shish Kebabs)

These grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki’s family cookouts for years. Cook the lamb evenly with equal-sized cubes; simply spice with paprika, salt, and pepper; and feel free to mix and match the vegetables on each skewer.

06of 30

Spanikopita Pie

To turn a classic spanakopita appetizer into a crunchy, cheesy, and earthy pie, pack store-bought phyllo dough with plenty of earthy greens and tangy feta cheese.

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Chicken with Lemon, Oregano, and Feta

Plate of chicken thighs with lemon, oregano, and feta cheese — Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali

With just a few ingredients, you’ll be amazed at how simple yet elegant and delicious this dish is. Chicken is drizzled with olive oil and lemon juice before it’s sprinkled with oregano, salt, and pepper and roasted. It’s then topped with feta and broiled.

08of 30

Seafood and Chicken Paella with Chorizo

Paella Recipe Seafood-and-Chicken with Chorizo — Diana Chistruga

If you ever make just one paella recipe, this is the one to try. Fresh chorizo, sliced dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish recipe from Tamara Murphy.

09of 30

Roasted Branzino with Caper Butter

Whole Roasted Branzino Recipe with Caper Butter — Diana Chistruga

Maine chef Steve Corry stuffs whole Mediterranean sea bass with lemon and rosemary then pan-roasts the fish. An easy compound butter melts on the sea bass to become a sauce, with wild Tunisian mountain capers.

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Tzatziki

This yogurt dip is incredibly versatile — serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish, or vegetables.

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Greek Salad with Shrimp and Kamut

Kamut, an ancient variety of wheat, adds hearty chew to this entrée inspired by a classic Greek salad. Soak kamut overnight to help it cook faster, or for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes.

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Celery Salad with Pine Nuts, Arugula, Feta, and Pita

Combined with crunchy homemade pita chips, buttery pine nuts, and a creamy feta spread, this fattoush-inspired salad features the earthy, anchoring flavor of crisp celery. It’s accented by an herbaceous and lively dressing made from staples like lemon juice and red wine vinegar.

13of 30

Lamb Sliders with Yogurt-Tahini Sauce

Grilled Lamb Sliders with Romaine Salad and Tahini Sauce — Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley

A symphony of herbs — in the form of za’atar — and little bits of toasted pine nuts add bright flavor and texture to the ground lamb patties that accompany this fresh summer salad.

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Artichoke and Shrimp Gratins

Shrimp and Artichoke Gratins — Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

A marriage between risotto and the velvety French onion sauce soubise, these miniature Italian- and French-inspired gratins are filled with sweet onions, artichoke hearts, and arborio rice.

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Kale-Artichoke Stuffed Shells

Kale and Artichoke Stuffed Shells — Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen

Recipe developer Ann Taylor Pittman brings together Italian cannellini beans and Calabrian chiles beautifully — with fellow Mediterranean staple fennel — for hearty stuffed shells with earthy sweetness.

16of 30

Seared Salmon with Pistachio Pesto

This verdant pesto is made with a surprising variety of flavors — nutty pistachios, cool mint, spicy ginger and chile, bright lime zest, and salty Pecorino Romano cheese. The salmon requires just 15 minutes to cook, minimizing your time at the hot stove.

17of 30

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

For a weeknight when speed is key, whip up this 30-minute pasta dish. It’s inspired by Greek ingredients like fresh tomatoes, briny olives, salty feta cheese, and capers, and makes a satisfying meal for a summer evening with very little effort.

18of 30

Roasted Eggplant Moussaka with Lamb

Roasted Eggplant and Lamb Moussaka — Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell

Roasting eggplant until it’s creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in Anna Theoktisto’s take on moussaka, which is topped with a luscious layer of ricotta and mozzarella cheese in place of bechamel sauce.

19of 30

Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce

Pomegranate Tahini Sauce with Halloumi and Vegetable Skewers — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

The punchy, sweet, earthy notes in pomegranate molasses add long-cooked depth of flavor to cheese and vegetable skewers in a 30-minute marinade, with pleasantly bitter tahini rounding things out.

20of 30

Fresh Figs With Labneh and Carob Molasses

Arrange fresh figs on a layer of labneh and top with carob molasses, olive oil, toasted sesame seeds and hazelnuts, and a shower of black pepper for this creamy, sweet, floral dessert from Samir Mogannam.

21of 30

Grilled Lamb Chops with Herby Yogurt Sauce

Herby Yogurt Sauce with Grilled Lamb Chops and Couscous Salad — Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen

Blend yogurt, shallots, salt, and lemon to match lamb’s richness with a simple, bright sauce. Former F&W editor Kelsey Youngman cleverly sets aside a portion of the seasoned yogurt to puree with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done.

22of 30

Socca with Zucchini and Olives

Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it is topped with a summery marinated squash salad.

23of 30

Soppressata Pizza with Calabrian Chiles and Hot Honey

Soppressata Pizza with Calabrian Chile Honey — Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis

Fiery Calabrian chiles from Italy add heat and a distinct fruitiness, while hot honey adds a touch of sweetness to this pizza topped with Italian salami.

24of 30

Grilled Chicken with Banana Pepper Dip and Fattoush

Grilled Chicken with Banana Pepper Dip Recipe — Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson

A three-ingredient banana pepper dip is the star of this single-serving recipe from 2001 F&W Best New Chef Anita Lo. She first browns the peppers, then purees them with feta and lemon juice. Scoop up leftover dip with pita or veggies.

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Za’atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

Beets have a strong presence in the cuisine of Jerusalem, chef Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi, and Kurdish origin. Ottolenghi purees them for this luscious spread.

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“Best of the Olive Bar” Pasta Salad

Best of the Olive Bar Salad — Greg Dupree

This easy pasta salad comes together in just 15 minutes with help from the grocery store olive bar. Fresh oregano, cherry tomatoes, and feta cheese bring bright flavor to this effortless summer starter, perfect for cookouts.

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Pot-Roasted Eggplant with Tomatoes and Cumin

Cookbook author Paula Wolfert visited the kitchens of Dar Yacout in Marrakesh, where the cooks still use charcoal fires to make dishes like lush and smoky roasted eggplant salad.

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Spiced Pork Tenderloin with Hazelnut Vinaigrette

The rub on this pork is chef Octavio Becerra’s take on za’atar, a spice blend that gets its pungency from ground sumac. Becerra remembers, “Everyone in Beirut had his or her own version of za’atar,” so he suggests experimenting with the ratios of spices to see what tastes best.

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Hummus Masabacha with Paprika and Whole Chickpeas

Israeli Hummus with Paprika and Whole Chickpeas — © Amit Geron

Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. Solomonov says among the fanciest garnishes you can find in Israel are the whole chickpeas, paprika, and lemon-spiked tahini used for this authentic hummus recipe.

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Greek Fish Stew

“On the Greek island of Kalymnos, fishermen make a stew with shellfish, whole fish, lemon, onion, and water,” says chef Andrew Zimmern. “They eat it straight from the pot with their hands — no bowls. It tastes of sweat and iodine, but it is easily one of the best soups I’ve ever had. I make my version with halibut, throwing in mussels at the end.”

Modern Mediterranean Food in 30 Recipes

Gyros

Saganaki Halloumi (Cypriot Fried Halloumi)

Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves)

Ouzo Snapper with Fennel and Tomatoes

Lahem Meshwy (Lamb Shish Kebabs)

Spanikopita Pie

Chicken with Lemon, Oregano, and Feta

Seafood and Chicken Paella with Chorizo

Roasted Branzino with Caper Butter

Tzatziki

Greek Salad with Shrimp and Kamut

Celery Salad with Pine Nuts, Arugula, Feta, and Pita

Lamb Sliders with Yogurt-Tahini Sauce

Artichoke and Shrimp Gratins

Kale-Artichoke Stuffed Shells

Seared Salmon with Pistachio Pesto

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

Roasted Eggplant Moussaka with Lamb

Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce

Fresh Figs With Labneh and Carob Molasses

Grilled Lamb Chops with Herby Yogurt Sauce

Socca with Zucchini and Olives

Soppressata Pizza with Calabrian Chiles and Hot Honey

Grilled Chicken with Banana Pepper Dip and Fattoush

Za’atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

“Best of the Olive Bar” Pasta Salad

Pot-Roasted Eggplant with Tomatoes and Cumin

Spiced Pork Tenderloin with Hazelnut Vinaigrette

Hummus Masabacha with Paprika and Whole Chickpeas

Greek Fish Stew

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Gyros

Saganaki Halloumi (Cypriot Fried Halloumi)

Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves)

Ouzo Snapper with Fennel and Tomatoes

Lahem Meshwy (Lamb Shish Kebabs)

Spanikopita Pie

Chicken with Lemon, Oregano, and Feta

Seafood and Chicken Paella with Chorizo

Roasted Branzino with Caper Butter

Tzatziki

Greek Salad with Shrimp and Kamut

Celery Salad with Pine Nuts, Arugula, Feta, and Pita

Lamb Sliders with Yogurt-Tahini Sauce

Artichoke and Shrimp Gratins

Kale-Artichoke Stuffed Shells

Seared Salmon with Pistachio Pesto

Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese

Roasted Eggplant Moussaka with Lamb

Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce

Fresh Figs With Labneh and Carob Molasses

Grilled Lamb Chops with Herby Yogurt Sauce

Socca with Zucchini and Olives

Soppressata Pizza with Calabrian Chiles and Hot Honey

Grilled Chicken with Banana Pepper Dip and Fattoush

Za’atar-Spiced Beet Dip with Goat Cheese and Hazelnuts

“Best of the Olive Bar” Pasta Salad

Pot-Roasted Eggplant with Tomatoes and Cumin

Spiced Pork Tenderloin with Hazelnut Vinaigrette

Hummus Masabacha with Paprika and Whole Chickpeas

Greek Fish Stew

Leave a comment Cancel reply

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