Mediterranean Vegetarian Feasts

Zucchini, Herb and Feta Fritters (Kolokythokeftedes)

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Zucchini Rolls Stuffed with Halloumi

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Za'atar

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Youvarlakia with Mushrooms, Eggplant and Walnuts in Egg and Lemon Broth

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Warm Yogurt Soup with Grains and Greens

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Vegetable Fritto Misto in Tipsy Batter with Garlic Sauce

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Turkish Tomato and Pepper Scrambled Eggs (Menemen)

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Tunisian Chickpea Soup (Leblebi)

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Tomato Soup with Trahana

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Tomato Soup with Toasted Oat Grits and Feta

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Tomato and Olive Oil Scrambled Eggs

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Toasted Red Lentil and Bulgur Patties (Mercimek Koftesi)

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Toasted Bulgur Pilaf

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Thyme Liqueur

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Tangy Mint Syrup

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Syrian Eggplant with Tahini and Yogurt

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Summer Tomato and Bread Soup (Pappa al Pomodoro)

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Stuffed Summer Vegetables with Rice, Farro and Pine Nuts

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Steamed Zucchini and Roasted Peppers with Tomato-Garlic Dressing

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Steamed New Potatoes with Zahter Relish

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Spinach, Herb and Feta Skillet Pies (Gozleme)

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Spinach and Cheese Pie (Spanakotyropita)

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Spicy Levantine Cheese Balls (Shanklish)

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Spices for Bread

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Smoked Olives and Garlic Cloves in Olive Oil

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Simple Syrup

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Sicilian Conza Bread Crumbs

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Semsa's Roasted Squash and Bread Salad

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Scrambled Eggs from Arles (Bruillade a l'Arlesienne)

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Savory Biscotti with Herbs

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Sauteed Olives and Carrots with Preserved Lemon and Thyme

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Santorini Fava with Braised Capers and Onions

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Salt-and-Olive Oil-Marinated Lemon Slices (Fast Preserved Lemons)

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Roman Sauteed Greens

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Rolled Pie with Fermented Cabbage, Peppers, Walnuts and Raisinss

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Roasted Root Vegetables and Quinces with Garlic, Orange and Mustard

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Roasted Potatoes with Garlic, Orange and Mustard

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Roasted Cauliflower with Musa's Zahter Relish

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Red Pepper Spread with Hazelnuts and Pomegranate Molasses

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Red Lentil Soup with Spicy Aromatic Basil Oil

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Red Cabbage with Yogurt and Walnuts

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Raw Pepper and Nut Spread (Muhammara)

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Quince Stuffed with Wheat Berries,Nuts and Raisin

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Pseudo Moussaka with Spicy Tomato Sauce, Walnuts and Feta

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Preserved Lemons

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Precooking Pearl Barley, Wheat Berries and Farro

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Precooking Chickpeas (Garbanzo Beans)

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Precooking Beans

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Potatoes and Olives in Onion-Tomato Sauce (Patates Yahni)

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Potato Pie (Patatopita)

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Pistou

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Pink Mixed Fall Pickles

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Pink Fermented Cabbage

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Pickled Eggplants stuffed with Garlic, Pepper and Parsley

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Pickled Celeriac with Carrots

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Pepper,Onion and Turmeric Paste (H'rous)

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Pepper, Mushroom and Walnut Pastitso

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Orzo Risotto with Garlic, Herbs and Tomatoes

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Orange, Olive and Baby Leek Salad with Verjus-Tarragon Dressing

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Orange, Cabbage and Olive Salad

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Orange-Olive Oil Pastry Rolls with Olives and Scallions

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Orange and Olive Oil Carrots

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Olive Oil Crackers with Aniseed (Tortas de Aceite)

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Olive Oil Bread

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Olive Oil and Yogurt Bechamel Sauce

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Old-Fashioned Bean Soup (Fassolada)

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Oak Leaf Lettuce, Fresh Fava and Cherry Tomatoes with Dill-Yogurt Dressing

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North African Baharat

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Nettle Soup with Mushrooms and Yogurt

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Mung Beans and Pepper Salad with Pomegranate Molasses

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Moroccan Greens

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Mixed Herb Paste

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Milk, Herb and Scallion Baked Rice (Stamatia's Greek-Albanian Briani)

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Mediterranean Bouquet Garni

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Linguine with Spicy Lentils and Caramelized Onions

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Lentil Soup with Pickled Volvoi (Grape Hyacinth Bulbs)

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Lentil Soup with Home-Pickled Cabbage

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Lemon Liqueur

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Lebanese Seven-Spice Mixture (Baharat)

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Lebanese Flatbreads with Za'atar and

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Laurent Gras's Ratatouille Nicoise

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Ksinohondros or Kishk Porridge (or Soup)

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Ksinohondros

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Kishk

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Homemade Phyllo Pastry

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Green Risotto with Garlic, herbs and Line

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Green Pepper, Feta and Pistachio Spread

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Green Chickpea Hummus

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Green Beans with Roasted Peppers and Tomato-Garlic Dressing

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Grape-Leaf Wrapped Pies with Yogurt and Herb Filling (Asmapita)

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Grape Leaves Stuffed with Rice, Tomatoes and Pomegranate Molasses

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Garlicky Cilantro Paste (Taglieh)

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Garlic Spread (Skordalia)

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Garlic and Bread Soup with Sage and Bay Leaf (Aigo Boulido)

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Friselle or Paximadia with Chopped Tomato, Herbs and Feta

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Fresh Fava Beans with Coriander Seeds, Garlic and Cilantro

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Fresh and Pickled Cabbage Salad with Herbs

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Flat Bread with Kumquat and Smoked Cheese

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Flat Bread with Dried Figs, Roquefort Cheese and Rosemary (Lagana)

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Fermented Cabbage with Radishes and Turnips

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Fava Beans with Coriander Seeds and Yogurt (Fistugia)

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Eggplants Imam Bayaldi, Stuffed with Onions, Peppers, Cheese and Nuts

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Eggplant and Walnut Pastitsowith Olive Oiland Yogurt Bechamel

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Eggplant and Olive Spread Provencal (Aubergines a la Matrasso)

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Dukkah

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Dried Orange Peel

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Cucumber Salad with Feta and Mint

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Crispy Cheese Pie (Lazy Woman's Pie) (Tis Tembelas)

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Creamy Eggplant Puree (Hunkar Begendi)

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Concentrated Vegetable Broth

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Concentrated Vegetable and SeaweedBroth

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Cold Yogurt Soup with Cucumber, Herbs and Rose Petals

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Classic Caponata: Eggplants, Olives and Capers in Sweet and Sour Sauce

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Chickpeas and Toasted Bread with Yogurt-Tahini Sauce (Fattet Hummus)

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Chickpea Pancakes (Farinata or Socca)

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Chard Leaves Stuffed with Rice, Vegetables and Herbs

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Cauliflower Gratin with Garlic and Feta

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Cauliflower Gratin with Garlic and Anchovies

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Caper, Scallion and Parsley Spread

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Camargue Risotto with Leeks, Mushrooms, Fresh Fava Beans and Cilantro

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Bread Crumbs with Olives or Capers

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Braised Kale with Peppers

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Braised Greens and Potatoes with Lemon and Fennel

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Braised Artichokes and

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Blanched Greens (Horta)

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Black Eyed Peas with Greens, Tomatoes and Toasted Olive Bread Crumbs

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Beets, Arugula and Shanklish Salad with Kumquat and Orange Dressing

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Basic Tomato Sauce

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Basic Bread Loaf, Baked in a Casserole

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Balkan Polenta with Feta

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Baked Feta, Tomato and Pepper with Olive Oil and Oregano (Bouyourdi)

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Artichokes, Baby Carrots and Fennel with Orange Vinaigrette

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Artichokes in Olive Oil (Carciofi Sott'Olio)

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Aegean Herb and Hot Pepper Mix

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