Don't miss these pro tips for light, golden brown crust and tender calamari that is not grease-heavy or rubbery. This fried calamari recipe will be your go-to! Be sure to read through and watch the video below. If you've done some traveling around the Mediterranean and Southern Europe, you likely encountered some form of fried calamari in small fish shops or taverns. The squid is coated in batter and quickly deep fried to golden perfection, then served hot with a splash of citrus and any number of dips. This is also a familiar dish throughout the United states, rising in popularity in the 1980s according to this New York Times article, and becoming a mainstream appetizer served in most American casual dining restaurants. But you don't have to wait for your next outing with friends to share a plate of perfectly crispy fried calamari; it's easy to make at home. My calamari recipe comes with a few tips that ensure a light, golden crust and tender squid that is not grease-heavy or rubbery. What is calamari?Is calamari squid or octopus? Calamari is the Italian word for squid, a cousin to octopus. Squid is firm and white with a mild, slightly sweeter taste that lends itself to so many flavors. There are more than 300 species of squid in the world's waters, but fewer than a dozen are utilized in cooking. Squid is available in most grocery stores and, thankfully, it is not very expensive. You can find it at the fish counter but, more often, in the freezer aisle. In this calamari recipe, I used wild-caught frozen calamari tubes, which are already cleaned. Frozen calamari rings are also available and will work in this recipe. How do you tenderize calamari before frying?Here is one of the biggest tips for today's fried calamari recipe: tenderize your squid rings by soaking them in salted milk and refrigerate for 30 minutes. This will help tenderize the calamari while taming the fishy smell! It also helps the flour coating to stick to the meat of the squid. To tenderize your calamari, simply stir about 1 teaspoon of kosher salt in ½ cup of milk. Add your squid rings to the salted milk solution and refrigerate for 30 minutes. There are other alternatives for tenderizing squid such as soaking it in buttermilk or lemon juice. 5 Tips for the best crispy fried calamari recipe
How do you make fried calamari from scratch?
Can I make this in the air fryer?Yes, you can make calamari in your air fryer! I do not own an air fryer, but I have done some research and asked a few friends. Based on that, here is your option for air fryer calamari once you have coated the calamari rings in the batter:
Serve it withFor me, calamari is great served hot with a squeeze of lemon juice and maybe a side of marinara (if I have any leftover homemade spaghetti sauce, I will use that) or even Tzatziki sauce for a Greek twist. Want to add a couple more mezze or small dishes next to it? Here are some options:
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Hungry for more? Check out more of fish and seafood recipes. Browse all Mediterranean recipes. Crispy Fried Calamari Recipe
Crispy, succulent calamari rings, coated in seasoned flour and quickly fried to crispy perfection. Budget 30 minutes to soak the calamari in milk. This helps tenderize them while taming their fish smell. It also allows the flour coating to better stick on the rings. Be sure to read the post for more tips!
Course Appetizer
Cuisine Greek, Italian, Mediterranean
Keyword Fried Calamari
Servings 6 people
Calories 227.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 227.2kcal | Carbohydrates: 35.8g | Protein: 15.9g | Fat: 1.8g | Saturated Fat: 0.6g | Trans Fat: 0.1g | Cholesterol: 177.7mg | Sodium: 273.4mg | Potassium: 280.8mg | Fiber: 1.6g | Vitamin A: 123.5IU | Vitamin C: 13.3mg | Calcium: 82mg | Iron: 2.3mg
The post Crispy Fried Calamari Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/fried-calamari-recipe/
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Youâll love this quick and delicious Greek yogurt dip with spinach, chopped walnuts, lemon juice and fresh herbs. Yes, itâs a nutritious spinach dip with a tasty Mediterranean twist! This post is sponsored by California Walnuts in celebration of American Heart Month. All opinions are my own. Anyone else love a good spinach dip?! If you do and are looking for a more nutritious option than the heavy, traditional spinach dip, Iâve got you covered! In celebration of American Heart Month, today is all about a different kind of spinach dip--one with a tasty Mediterranean twist: spinach Greek yogurt dip with walnuts! This satisfying dip boasts major texture and loads of flavor thanks to crunchy walnuts, fresh herbs and a good splash of lemon juice. And the best part? It comes together in less than 10 minutes, no cooking required! Greek yogurt dip with spinach and walnuts!Yes, weâre tackling another yogurt dip today; there are more options than tzatziki out there, you know. And this one is delicious and satisfying! In this spinach dip recipe, obviously the lower-fat yogurt replaces the heavy cheeses in a traditional spinach dip. And, in addition to a good dose of fresh baby spinach, this yogurt dip is amped up with my favorite nuts: walnuts! I use California walnuts in this dip for a few important reasons:
* California walnuts are certified by the American Heart Association. Heart-Check certification does not apply to recipes, research or information unless expressly stated. Supportive but not conclusive research shows that eating 1.5 ounces of walnuts per day, as part of a low saturated fat and low cholesterol diet and not resulting in increased caloric intake, may reduce the risk of coronary heart disease. One ounce of walnuts offers 18g of total fat, 2.5g of monounsaturated fat, 13g of polyunsaturated fat including 2.5g of alpha-linolenic acid â the plant-based omega-3. How to make spinach dip with Greek yogurt?This quick and nutritious spinach dip recipe literally takes two simple steps:
ServeServe this delicious Greek yogurt spinach dip with your favorite veggies or homemade pita chips. It is also great used as a spread over your favorite toast! Variations for Greek yogurt veggie dipUsing Greek yogurt and walnuts as your base, you can change up this yogurt dip to use what you have on hand:
How long does Greek yogurt dip last?This Greek yogurt veggie dip recipe makes a bit more than 2 cups. If stored properly in a tight-lid container in the fridge, it should keep well for up to 3 days or so. The color of the spinach and fresh herbs may darken a bit. More recipes with walnuts
Hungry for more? Check out more of my dip recipes. Try our top 50+Mediterranean diet recipes. Browse all Mediterranean recipes Visit our online shop to browse quality Mediterranean ingredients including olive oils and spices Walnut Spinach Greek Yogurt Dip Recipe
Youâll love this quick and delicious Greek yogurt dip with spinach, chopped walnuts, lemon juice and fresh herbs. Yes, itâs a nutritious spinach dip with a tasty Mediterranean twist! This recipe will make about 2 cups of dip. Store any unused dip in the fridge in a tight-lid container for up to 3 days.
Course Appetizer
Cuisine Mediterranean
Keyword greek yogurt dip, Spinach yogurt dip, veggie yogurt dip, yogurt dip
Prep Time 10 minutes
Total Time 10 minutes
Servings 16 tablespoons
Calories 52kcal
Author Suzy Karadsheh
Ingredients
To serve:
Instructions
Notes
Nutrition
Serving: 1tbsp | Calories: 52kcal | Carbohydrates: 1.9g | Protein: 3.5g | Fat: 3.7g | Saturated Fat: 0.4g | Trans Fat: 0.1g | Cholesterol: 1.3mg | Sodium: 84.8mg | Potassium: 82.1mg | Fiber: 0.5g | Sugar: 1g | Vitamin A: 353.8IU | Vitamin C: 1.5mg | Calcium: 37mg | Iron: 0.3mg
The post Walnut Spinach Greek Yogurt Dip Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/spinach-greek-yogurt-dip/ Looking for some comforting, flavor-packed soup recipes? Whether it is a chilly winter night that requires a hearty warm-your belly meal, or a busy weeknight when you just need to throw something together, this list of favorite soup recipes is your ticket! I am one of those people who eat soup on the regular. Not only is soup all the comfort, but it is truly a great way to use up what vegetables or proteins you have to create a nourishing meal on the fly. I've put together a list of favorite soup recipes that has something for everyone. If you're a chicken soup lover, I got you covered? And if you're looking for healthy vegetable soup recipes, or new ways to use up your lentils and beans, there is a big selection here for you? And I've also included some fish soup recipes and even a couple that use meat because, every now and then, nothing else will do but meatball soup. You'll find that the trick to flavoring your soup is in using some all-natural spices, combined with fresh ingredients and aromatics like garlic, fresh herbs, and a bit of citrus. I love finishing my soups with a good drizzle of quality extra-virgin olive oil. To serve any of these soup recipes, you can add your favorite crusty bread and maybe a big bowl of salad to start. Here you go... Favorite soup recipesVegetable soupIf you ever need a way to push your body's reset button, vegetable soup can be a delicious and comforting way to do that without going on a harsh detox diet. Plus, what better way to use up those veggies and herbs in the bottom drawer of your fridge? Here are four veggie-forward soups I love (and there is more in the lentil soup and bean soup sections below):
Vegetable Soup
This healthy, Mediterranean-style homemade vegetable soup is loaded with colorful veggies, aromatics, fresh herbs, and a big splash of lime juice for the brightest finish. To make it even more hearty, add chickpeas for some plant-based protein. Dawn says, "OH MY GOSH! Rarely do I make a soup that I think is perfect right out of the pot. THIS IS THAT SOUP. Like it didn't even need a little bit of salt. And boy did it soothe my soul after a hard day" ★★★★★
Mushroom Barley Soup
Hearty mushrooms, chopped vegetables, and tender pearl barley make up this simple and satisfying mushroom barley soup. As comforting as your favorite deli's barley soup, but with even more flavor and a subtle smoky finish! Beth says, "I just made this soup, it was outstanding!!!" ★★★★★
Ribollita
This Ribollita recipe is a Tuscan-inspired bean and vegetable soup that is thickened with day-old bread. It is so hearty and especially flavorful, thanks to the use of a few ingredients, including Parmesan rind. I like to use kale in this soup, but you can do spinach or another leafy green. L.Oriann says, "I made this with spinach in place of kale and my family loved it! They are asking to have it again already. Definitely will be making this again." ★★★★★
Cabbage Soup, Mediterranean-Style
This is an oldie-but-goodie recipe here on the blog. Hearty and satisfying vegan cabbage soup, with loads of vegetables, tasty aromatics, and a few warm spices. A splash of lemon juice and some fresh herbs, stirred at the very end, take this vegetable and cabbage soup to a whole new level of delicious. Jan says, "This was the first recipe I tried from the Mediterranean Dish. It was wonderful! It wasn't hard to make and it was delicious with a crusty bread baked with whole garlic cloves to dunk in it!" ★★★★★
Roasted Carrot Soup
Yes, a vegetable soup can highlight just one vegetable in the most comforting and exciting way! Creamy carrot soup is the ticket. The warm Mediterranean spices, coupled with garlic, and fresh ginger will surprise you in the best way possible. Barb says, "I just made this for dinner, without any changes to the recipe. Perfect dinner for a cold winter night. Delicious!" ★★★★★
Chicken soup, three waysChicken soup is one of those nostalgic dishes known as a home remedy to comfort the sick or relief the cold chill in the air. It's also one of those universal foods every culture, and every household, has some version of--noodles or not. Here are three of my go-to chicken soup recipes that are comforting and loaded with flavor:
Avgolemono Soup
Chicken and rice soup situation, prepared Greek-style. Greek lemon-egg sauce called avgolemono makes this soup rich, silky and so comforting. And no need to cook chicken from scratch, this weeknight avgolemono soup uses store-bought rotisserie chicken. Paul says, "One of my best friends in high school was Greek and I spent a lot of time at his parents house. Seems like this soup was always on the stove. Your recipe reminds me of the simpler times with him and his family. Just finished a bowl and had to let you know that it not only tasted fantastic but also did my soul well remembering those good times" ★★★★★
Mediterranean-Style Chicken Stew Recipes
Yes, we take it a step further with this heartier chicken stew, brimming with chopped vegetables and bold, bright flavors. Serve it with a loaf of your favorite crusty bread or over a bed of your favorite grain.
BEST White Bean and Kale Soup with Chicken
With the added chicken, this is white bean and kale soup is one comforting and satisfying pot to feed a hungry crowd! And you'll love the flavors from onions, garlic, warm spices, and a hint of Parmesan. A splash of lemon juice adds just enough zing and rounds out the flavor beautifully!
Lentil soupLentils are a staple of the Mediterranean pantry. Like other pulses, lentils are affordable and can make a satisfying meal that is high in plant-based protein, fiber and more. Here are a few lentil soup recipes you can start with:
Greek-Style Red Lentil Soup
This version of red lentil soup is all the flavor! Red lentils, combined with onions, garlic, and sweet carrots in a tomato-based broth. It's infused with oregano and rosemary and finished with lemon juice and fresh herbs. Keep it vegan, or add a sprinkle of creamy feta! I found this recipe and made it. What a delight! Very easy and delicious. Reginald says, "I tried it without the lemon, zest and parsley then with. What a great addition! And I think the feta is wonderful..."★★★★★
Spicy Spinach Lentil Soup
You can use brown lentils or black lentils to make this easy soup. The combination of spinach and lentils makes this a powerhouse meal. JJ says, "Absolutely delicious. I have been making this recipe for quite a few years. The spice combo is delicate and tasty!" ★★★★★
Chunky Vegan Lentil Soup
Just as it sounds, this soup is "chunky," filled with diced veggies and laced with warm spices. One satisfying meal that will feed a crowd. Elaine says, "This soup was fabulous. As an added extra, I added spinach towards the end of cooking." ★★★★★
Harira Soup
Harira soup is a hearty tomato-based Moroccan soup made with legumes like lentils and chickpeas, fresh herbs, and warm spices including turmeric, cumin and cinnamon. It is typically thickened with broken vermicelli pasta or rice. Lynda says, "I love this recipe. It requires a bit of prep-work, but it is worth it. Honestly, I hate to cook, but I will make this again and again. I followed the recipe to the t. There is no need to change a thing." ★★★★★
Fish soupFish and seafood is a big part of eating the Mediterranean diet, and fish soup is one easy way to get some of your fish intake. Here are a few fish soup recipes that are popular with my family:
Sicilian-style fish stew
The comfort of Italian flavors in one delicious stew! Fish fillet pieces, cooked in a white wine and tomato broth with garlic, capers, raisins more! Meg says, "This dish was fantastic. I felt transported to southern Italy or Greece" ★★★★★
Mediterranean Fish Soup
Now, this fish soup leans toward warm Eastern Mediterranean flavors, and it will surprise your taste buds in the best way possible. Do not skip the lemon juice at the end, it makes all the difference in adding a bit of zing and balance. Stephanie says, "Made this tonight with Salmon & Cod. It was a big hit here, everyone loved it. I think for tomorrows leftovers (if my son doesn't finish it off later tonight), I will make some couscous. Thanks for sharing great recipes!" ★★★★★
Shrimp Soup
This is my personal favorite shrimp soup! With a bit of orzo pasta, a few veggies and herbs, it is satisfying and delicious. Erin says, "This was such a great "everything and the kitchen sink" recipe to use up what I had left...The dill and the lemon are so perfect in this." ★★★★★
Bean soupI highlighted a couple earlier including Ribollita soup up in the vegetable soup section, but there are many more satisfying Mediterranean bean soup recipes. Like lentils, they are a great source of plant-base protein and fiber. I love the convenience of using canned beans, particularly in quick weeknight soups.
Mediterranean bean soup recipe
Power-packed vegetarian three bean soup recipe that's finished with a bold tomato pesto. If you have not tried this one, you simply must! Lynn says, "This soup is amazing! The flavors are delicious! Even my picky husband loved it AND my 2 year old. Thank you for this recipe." ★★★★★
Minestrone
Quick Italian-style minestrone soup, brimming with vegetables, beans and a little pasta. The draw here is in the flavorful tomato broth with piney rosemary, lots of fresh herbs. Wanda says,"This is a perfect bowl of luscious vegetables, just the right amount of spices & herbs. I think I've died and gone to soup heaven. LOL" ★★★★★
Fasolada: Greek white bean soup
We love this simple white bean soup with garlic, onions, and celery. Don't forget a big drizzle of extra virgin olive oil! Holly says, "I have made this soup many times and it has quickly become one of my favorite recipes of all times! I especially love to make this recipe on the weekend to have for healthy, delicious lunches for the next week! Thank you for such a great recipe!" ★★★★★
Meatball soup and more!I couldn't list my best soup recipes without including a couple of meaty options! Meatball soup is definitely a fan favorite and so is Italian sausage minestrone. Check them out.
Meatball soup
This easy meatball soup combines Italian-style meatballs, chopped veggies and pasta, all simmered in a rich tomato broth. Sabrina, "Loved it! This soup was so flavorful and comforting on a cool, rainy evening. My husband said it was his new favorite soup!!" ★★★★★
Italian sausage minestrone
Here's a tasty and fun twist on classic minestrone. A few unlikely additions like chickpeas, green beans, and artichoke hearts make it anything but the usual. Plus, you'll love the flavors of fennel seed and anise from the Italian sausage. So tasty and comforting! Wendy says,"I have made this soup twice now, once as written and today with a few changes but man oh man, either way it is so good."★★★★★
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The post 20 Soup Recipes for Everyday! appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/soup-recipes/ Best baked chicken thighs recipe is about to happen right here today! Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven. Be sure to check out my tips and video below. I've said this before, but you can not go wrong with chicken thighs. They are convenient, affordable, and forgiving--you don't have to watch the pan like hawk to get good results. And you can really play up the flavor, from cilantro lime chicken to Greek chicken, chicken cacciatore and today's oven baked chicken thighs, which is one of my personal favorites! What I love about these oven baked chicken thighsThis is chicken thighs recipe I can totally get behind. First, it's easy to make in just one pan or baking dish. It is also the juiciest baked chicken recipe you'll try. Every bite is tender and succulent, it is hard to stop eating! The star of this recipe tough is the bold chicken rub made of a few pantry staples including tomato paste, fresh garlic, and a few warm spices including cumin and smoked paprika (or sweet paprika, if you prefer). The rub gives the chicken thighs a beautiful, mouth-watering color AND quickly infuses them with big smoky, warm flavors without the need to marinate! That's right, you do not need to budget time for the chicken to marinate, once you coat the pieces with the rub, you can stick them right in the oven to bake! The chicken rubHere is what you need to make the rub:
How to cook chicken thighs in the ovenThis delicious oven baked chicken thigh recipe will quickly become your go-to, and it takes just a few simple steps (the print-friendly recipe is just below):
How long to cook chicken thighs?In a higher heated oven set at 400 to 425 degrees F, baked chicken thighs will cook in about 40 minutes or so. The chicken is done when its juices run clear and skins gain a nice golden brown color. To be sure, use an instant read thermometer to determine if your chicken is ready; the internal temperature of the cooked chicken should register at 165 degrees F at the thickest part. Do you need to flip the chicken thighs over when baking?I do not flip the thighs over for this baked chicken recipe, you do not need to. It is baked uncovered, and so the skin on the chicken thigh should gain some good color as they bake. And If you find that the skins need more color, it's not a bad idea to use the broiler for a minute or two. Can I make this with chicken breasts instead?Yes, you absolutely can try baked chicken breast instead. Adjust the oven temperature to 375 degrees F and bake for 30 to 35 minutes. Watch closely as chicken breasts can dry out if left too long. Use the broiler briefly if the skins need a little more color. Again, the internal temperature of cooked chicken should register at 165 degrees F at the thickest part. How to reheat chicken without drying out?If you have leftover baked chicken thighs, they should be stored in the fridge in a tight-lid glass container. They will keep well for 3 to 4 nights. To reheat chicken, I like to use the oven set on a medium temperature like 325 degrees F. If you need to, add a little bit of liquid to the pan (water or broth) then cover with foil and heat until warmed through. Tools & supplies for this recipe
You may also likeItalian Baked Chicken Breast Recipe Browse more chicken recipes. You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here. Juiciest Baked Chicken Thighs Recipe
Best baked chicken thighs recipe is about to happen right here today! Tender, juicy chicken, coated in a bold, flavor-packed chicken rub, and quickly baked in a high-heated oven.
Course Dinner
Cuisine Mediterranean
Keyword Baked chicken thighs, chicken thigh recipe, oven baked chicken thighs
Servings 8 pieces
Calories 312.9kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 312.9kcal | Carbohydrates: 8.1g | Protein: 20.1g | Fat: 28.1g | Saturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 110.7mg | Sodium: 323.2mg | Potassium: 540mg | Fiber: 2g | Vitamin A: 502IU | Vitamin C: 10.7mg | Calcium: 49.9mg | Iron: 1.8mg
The post Juiciest Baked Chicken Thighs appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/baked-chicken-thighs/ Perfectly fluffy cauliflower fritters, packed with fresh herbs, cumin and other warm spices. Serve them as an appetizer or snack with a squeeze of lemon juice or mint yogurt! Or pile them into a little pita for lunch. Lots of ideas below. Every so often, I get to share a recipe from a cherished cookbook from my library. Today's recipe is from Falastin by Sami Tamimi and Tara Wigley. Be sure to enter the giveaway below for a chance at a free copy of the book, courtesy of Ten Speed Press. I've not met vegetable fritters I did not like, but today's cauliflower fritters recipe tops them all! Satisfying, fluffy, and layered with warm flavors. This recipe comes from the cookbook Falastin by Chef Sami Tamimi and Tara Wigley. Let me just say, it was difficult to choose just one recipe to share. The book is a marvelous selection of doable and exciting recipes that will wake your taste buds in a great way. And the inspiring stories are worth a read. Definitely check it out (and enter the giveaway below for a chance at a free copy). About these frittersYou know from my earlier roasted cauliflower recipe that I am partial to cauliflower and cumin, the combo just works! That's part of why I wanted to try these cauliflower fritters with cumin. But then I saw the fritters batter includes onions, fresh parsley and more warm Middle Eastern flavors like turmeric, Aleppo pepper flakes and hints of cinnamon. I knew it was a flavor explosion waiting to happen! I took one bite and knew I liked them almost as much as I like falafel, which is saying a lot! If you haven't made fritters before, they're easier than you think. This recipe begins by blanching the cauliflower until soft, then smashing the florets in with a tasty batter of fresh herbs and spices, bound together with a little egg and flour. From there, you just pan-fry the fritters! Yes, there is a way to bake them if you must, see below. But I will tell you these fritters are better fried. How to make cauliflower frittersThe print-friendly recipe with ingredient list is just below, but for those of us who need a visual, here is how this recipe goes:
How to serve them?These fritters are glorious hot off the pan with a quick squeeze of lemon juice or with mint yogurt, which is super easy to make by mixing dried mint with Greek yogurt, lemon juice, some good olive oil and a dash of kosher salt. I also tried them with tahini sauce and with tzatziki (Greek cucumber yogurt sauce). And another one that I thought of last minute, and I'm so glad I did: harissa! If you love spicy food, try spooning a tiny bit of homemade harissa over a cauliflower fritter...so good! In their book, Sami and Tara also suggest turning them into a little meal by piling them into some flatbread or pita. Can I make these vegetable fritters ahead?Yes! You can prepare the fritters batter one night in advance. Store it in the fridge in a tight-lid glass container until you are ready to cook. Leftover cauliflower fritters are great at room temperature or warmed up in a medium-heated oven. Baked fritters optionI will say that pan-frying will produce the best results for this cauliflower fritter (and that is how the recipe is written). But you can bake them in the oven if you absolutely need to. Here is what you do:
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Enter the giveawayEnter below for a chance at one free copy of the cookbook Falastin, courtesy of Ten Speed Press. U.S.A. residents who are 18 or older may participate. The giveaway closes this Sunday 2/21/2021 at 11:59 PM Eastern. Please read the terms & conditions in the widget before entering.
Browse more Middle Eastern recipes. You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here. Cauliflower Fritters Recipe with Cumin and Mint Yogurt
Easy, perfectly fluffy cauliflower fritters with fresh parsley and a few warm Middle Eastern spices including cumin, turmeric, and Aleppo pepper (you can use red pepper flakes instead, if you need more heat). These are great right off the pan or at room temperature with the mint yogurt or with a simple splash of lemon juice!
Course Appetizer
Cuisine Mediterranean, Middle Eastern
Keyword cauliflower fritters
Prep Time 15 minutes
Cook Time 5 minutes
Servings 16 makes 10 to 16 fritters
Calories 179.6kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 179.6kcal | Carbohydrates: 9.5g | Protein: 3.7g | Saturated Fat: 1.6g | Trans Fat: 0.1g | Cholesterol: 21.1mg | Sodium: 192.4mg | Potassium: 179.7mg | Fiber: 1.3g | Sugar: 1.5g | Vitamin A: 352.6IU | Vitamin C: 23.6mg | Calcium: 43.5mg | Iron: 1.1mg
The post Cauliflower Fritters Recipe with Cumin and Mint Yogurt appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cauliflower-fritters-recipe/ Ready for the BEST white bean and kale soup you'll ever try? With the added chicken, this is one comforting and satisfying pot to feed a hungry crowd! And you'll love the flavors from warm spices, a hint of Parmesan, and a splash of bright lemon juice! Stovetop and crockpot instructions included. Because we eat the Mediterranean way around here, beans are a staple in my kitchen (whether canned or dry.) Lucky for us, they are affordable; easy to use; and super satisfying. Beans, like other legumes, are also a great source of plant-based protein, fiber, and iron. That's why I use them regularly in things like bean and broccoli pasta; bean soup with tomato pesto; or Greek Fasolada (all three are worth a try at some point, but first, today's white bean chicken soup!) In today's recipe, two humble cans of white beans are transformed into a delicious one-pot dinner: white bean and kale soup with chicken. This is a satisfying weeknight dinner, and you'll love all the flavors. Ingredients: What you need for white bean soupA few simple, easy-to-find ingredients come together in this one-pot white bean soup:
Can I use dry beans instead of canned beans?Yes! If you have some dry white beans that you'd like to use here instead, by all means! One 15-ounce can of beans = ¾ cup of dry beans, which means you will need 1 ½ cups of dry white beans to replace the canned beans in this recipe. To use them in this recipe, you will need to cook the dry beans first, which you can do in advance (the beans can be stored in the fridge for up to 3 nights before using in this recipe). How to cook dry beans?Whether you're cooking white beans or another kind of dry beans, the process is pretty straight forward. It takes two simple steps:
How to make white bean and kale soup on the stovetopI almost always make this soup on the stovetop because it literally takes 30 minutes or less. Here is how (print-friendly recipe below):
Slow cooker instructionsTo make this chicken and white bean soup in the slow cooker, here is what you do:
What to serve alongThe whole idea of a one-pot dinner is that one doesn't have to add much else to it. For me, a good piece of crusty bread next to this white bean soup seals the deal. But it's never a bad idea to start with a little salad like this simple Mediterranean salad or Greek salad. Tools you may need for this recipe
You may also likeChicken Stew, Mediterranean-style Fasolada: Greek white bean soup Browse our Italian recipes. Top 50+ Mediterranean Diet Recipes. All Mediterranean Recipes BEST White Bean and Kale Soup with Chicken
With the added chicken, this is white bean and kale soup is one comforting and satisfying pot to feed a hungry crowd! And you'll love the flavors from onions, garlic, warm spices, and a hint of Parmesan. A splash of lemon juice adds just enough zing and rounds out the flavor beautifully!
Course Soup
Cuisine Italian
Keyword White Bean and Kale Soup, White Bean Chicken Soup, White Bean Soup
Prep Time 10 minutes
Cook Time 35 minutes
Servings 6 people
Calories 286kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 286kcal | Carbohydrates: 25.1g | Protein: 28g | Saturated Fat: 1.1g | Cholesterol: 48.4mg | Sodium: 409.5mg | Potassium: 1527.4mg | Fiber: 8g | Vitamin A: 3852IU | Vitamin C: 52.5mg | Calcium: 205.6mg | Iron: 6.2mg
*This post first appeared on The Mediterranean Dish in 2019 and has been recently updated with new information for readers' benefit The post White Bean and Kale Soup with Chicken appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/white-bean-kale-soup-chicken/ You can have your favorite beef shawarma sandwich right at home, this easy recipe is all you need! I'm sharing my family's secrets complete with the shawarma seasoning, which makes all the difference. Be sure to check out the tips and video below. Like hummus, falafel, and kofta Kebab, shawarma is another popular Middle Eastern street food that has become widely known throughout the world! And the good news is, beef shawarma is easy to make right at home, no special equipment needed. Since I shared my chicken shawarma recipe earlier, many have reached out asking for the beef version. I'm very excited to share yet another family favorite with you today, and will be answering all your questions including: what's the shawarma seasoning? What kind of meat is best? Plus, how to make the BEST shawarma sandwich! What is shawarma?This famous Middle Eastern street food is basically heavily-marinated meat (or chicken), layered on a vertical rotisserie or spit where it is slow-roasted for days until perfectly tender and extra flavorful! To serve it, thin layers of meat are shaved off the spit and piled up into a warm pita pocket with heaps of fresh toppings and a good drizzle of tahini sauce. You do not need a special rotisserie or spit to make it at home. In this easy homemade shawarma recipe, you just need a large skillet or cast iron grill pan. And to make sure we get as close as possible to the texture and authentic flavor of beef shawarma, slice up your meat very thinly and toss it in the tantalizing shawarma seasoning with a bit of garlic, onions, lemon juice and olive oil. Shawarma seasoningYou may not have special equipment to make authentic shawarma like they make on the streets of the Middle East, but you can come very close to the flavors by using the right spices! This shawarma seasoning makes all the difference, and you may already have these spices on hand (but if not, check out our online shop). What's in it?
What kind of meat to use for beef shawarma?On the streets of the Middle East, you'll find chicken shawarma, beef shawarma (or a combination of beef and lamb layered on top of each other). But all kinds of meat can be used to make shawarma at home. In this recipe, I used 1 ½ pounds of beef flap steak, which is not an expensive cut of beef and has just enough fat for flavor. Flank steak will work here as well, although flap meat has a little bit more marbling which makes it juicer and more tender. If you have the budget and want to splurge for a beef rib eye steak that will work as well. How to Make Beef Shawarma: Step-by-Step
Make a mean shawarma sandwich!If you're wondering how to serve it at home, you can serve it a couple of different ways
Equipment and special ingredients used in this recipe
Browse more Middle Eastern recipes. You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here. Beef Shawarma Recipe
Easy beef shawarma recipe with homemade shawarma seasoning! Serve it up in pita pockets with my tomato and cucumber salad and a good drizzle of tahini sauce.
Course Main Course
Cuisine Middle Eastern
Keyword Beef shawarma, beef shawarma recipe, homemade shawarma
Prep Time 20 minutes
Cook Time 10 minutes
Servings 8 sandwiches
Calories 206.9kcal
Author Suzy Karadsheh
IngredientsFor Shawarma Spices
For Shawarma + Marinade
To Serve
Instructions
VideoNotes
Nutrition
Calories: 206.9kcal | Carbohydrates: 3.8g | Protein: 18.9g | Saturated Fat: 3.3g | Trans Fat: 0.3g | Cholesterol: 53.6mg | Sodium: 204.4mg | Potassium: 318.2mg | Fiber: 1g | Vitamin A: 183.9IU | Vitamin C: 8.9mg | Calcium: 22.3mg | Iron: 2.1mg
*This post and recipe first appeared on The Mediterranean Dish in 2018 and has been recently updated with new information and media for readers' benefit. The post Homemade Beef Shawarma appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/grilled-beef-shawarma/ This easy step-by-step tutorial is all you need to make the best preserved lemons at home! You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and more! Growing up in Egypt, all sorts of pickles showed up on the dinner table. They were no less important than dad's lazy tomato and cucumber salad or the tahini sauce we drizzled on everything from falafel to kofta. I loved pickled cucumber and lemons. Preserved lemons have long been a part of Mediterranean and Middle Eastern cooking, although most people associate them with North African, and particularly Moroccan cuisine, and the famous chicken tagine. Here in the States, depending on where you live and how much you're willing to pay, you may be able to pick up a jar of pickled lemons at a specialty grocery store. Or you may find them at the olive bar next to things like pickled cucumber and marinated artichoke hearts and pickled cucumbers. But, preserved lemons are super easy and far cheaper to make at home. They'll take only 20 minutes of work and a handful of familiar ingredients. The hard part is in waiting. Once you pickle your lemons, it will take 3 to 4 weeks before you can use them. But the wait is so worth it! What do preserved lemons taste like?When preserving lemons, you are essentially pickling them with lots of kosher salt and lemon juice. As they sit in the pickling jar, the lemons will gently deflate and soften. Their strong tartness will mellow, but salt-preserved lemons will taste bright and citrusy. What kind of lemons are good for preserving?Since you'll be eating the entire fruit, I recommend buying organic Eureka lemons (regular lemons) that have not been sprayed or treated with chemicals. Select ones that are heavy for their size with thin fine-textured peel and dep yellow color. Meyer lemons are also a great option, since their thinner skins are not very bitter. How to make preserved lemons
How to use pickled lemons?Salt-preserved lemons are often used in North African cooking to add brightness and flavor to stews, soups and more. You can use some in place of lemon slices in my Chicken Tagine recipe. You can also cut up tiny bits and add them in small amounts to things like Moroccan lamb stew, vegetable tagine, or lentil soup. Pickled lemons can transform your lunch sandwiches; just add them as you would any pickled vegetables. You can also slice them up and toss them with some roasted vegetables, or add them as a side next to anything from spatchcock chicken to salmon kabobs, shawarma salad bowls...the possibilities are endless! Tools you'll need
You may also like
You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here. Preserved Lemons Recipe
Homemade preserved lemons will take 20 minutes of active work time and about 1 month of pickling time in the fridge. You can use them to add brightness, tang, and flavor to everything from your lunch sandwiches to stews, tagines, and may other Mediterranean dinners you make! Check out the full post for tips.
Course Condiment
Cuisine Mediterranean, Middle Eastern, Moroccan
Keyword Pickled Lemons, Preserved Lemons
Prep Time 20 minutes
Total Time 20 minutes
Servings 16
Calories 31.4kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 31.4kcal | Carbohydrates: 9.5g | Protein: 0.8g | Sodium: 3538.3mg | Potassium: 123.4mg | Fiber: 1.9g | Vitamin A: 22.1IU | Vitamin C: 40.4mg | Calcium: 23.8mg | Iron: 0.5mg
The post Preserved Lemons appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/preserved-lemons/ Ready to make the best steamed clams?! This recipe & tutorial will guide you through everything you need to know. Which clams to use? How to clean them? And most of all, how to prepare them Mediterranean-style in my delicious white wine broth with onions, garlic, bell peppers and fresh herbs! Watch the video below for how to cook clams. I grew up eating all kinds of seafood including clams, which I ate in all sizes--cold or hot. The brothy, steamy ones proved to be my favorite, especially with an added pop of spice. And that's how I make them for my family today. My steamed clams recipe is simple, but loaded with Mediterranean flavors, thanks to a bright white wine broth with onions, garlic, bell peppers, and a couple of spices (including a bit of smoked paprika)! Let's first cover a few questions you may have about preparing and cooking clams at home. Which kind of clams to use?There are quite a few varieties out there. Which kind to buy depends on how you plan to cook your clams. But keep in mind, the larger they are, the tougher and chewier they can get once cooked. In this recipe, I'm using littleneck clams, also known as steamer clams or steamers, the smallest and sweetest of hardshell clams (about 7 to 10 clams per pound). And luckily, they're quite available at a fairly affordable price in most grocery stores (if you don't see them right away, stop by the fish counter and ask someone). How do you cook fresh clams in the shell?Littleneck clams in the shell are great for steaming, grilling, or even eating raw if you like. First you need to clean them very well (I show you how below), then you can simply steam them in a tasty broth or sauce of your choice. Some people like something more like a chowder with melted butter, but in this recipe, the steamers are cooked in a Mediterranean-style sauce with white wine, onions, garlic, bell peppers, tomatoes. Should clams be soaked before cooking?To me, cooking them is the easy part, but the most important thing to do first is to clean your clams very well because chewing on sand will definitely diminish the experience. So the answer is YES, you should soak them before cooking. Essentially, you will submerge them in cool slated water and let them soak to help them purge any sand. Then, once soaked, be sure to scrub them well using unsalted water or cool running water. There are a couple of different methods to clean your steamers well, so let me share more about that... How to clean clams?There are several ways to clean your steamers, I tried two of them with great success:
How long does it take to steam clams?Steamer clams will cook quickly. Once you nestle them into the boiling liquid, it will take somewhere between 7 to 10 minutes for the shells to open up (cover the pot). Watch for the shells to open up, that is when your steamers are ready. How to steam clamsOnce cleaned, cooking fresh clams in the shell is simple. And you do not need a steamer, just a large Dutch oven or cooking pot with a lid:
To serve...Serve the cooked clams immediately in dinner bowls and ladle enough of the white wine broth on top. Make sure to have plenty of your favorite crusty bread to dunk in the broth (although my girls like to add little Lebanese rice in their clam soup). For eating utensils, I typically set out both a small seafood fork (or a small fork) and a spoon for the broth. If you're serving this as dinner, it will feed 4 people. Need something more? Add starters like Melitzanosalata (Greek eggplant dip); Panzanella Salad; Zucchini Boats; or Caponata! How do you eat them?I was talking to a friend about this recipe, and to my surprise, she had not once had steamer clams and wondered how to actually eat them. For steamed littleneck clams, when cooked properly, the shell should be nice and open (or at least more than halfway there), hold it with one hand and using a seafood fork (or a regular small fork if that's all you have), pull it out. Remember, any clams that have not opened should not be eaten. Cooking tools you'll needYou may also likePesto Pasta with Tomatoes and Mozzarella Spanish Chicken and Rice with Chorizo You may also enjoy 50+ Top Mediterranean diet recipes. For all recipes, visit us here. JOIN MY FREE E-MAIL LIST HERE. Mediterranean-Style Steamed Clams Recipe
Steamed clams, prepared Mediterranean-style in white wine broth with onions, garlic, bell peppers and fresh herbs. It's important to clean the clams well before you cook them. Clams will cook quickly, and they area ready when the majority have opened up. Serve with your favorite crusty bread to sop up all the goodness!
Course Entree
Cuisine Mediterranean
Keyword clams, how to cook clams, steamed clams
Prep Time 30 minutes
Cook Time 20 minutes
Soaking Time 1 hour
Servings 4 people
Calories 141.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 141.2kcal | Carbohydrates: 11.8g | Protein: 9.2g | Saturated Fat: 0.3g | Sodium: 327.8mg | Potassium: 349.1mg | Fiber: 2.3g | Vitamin A: 1834.5IU | Vitamin C: 49.6mg | Calcium: 52.8mg | Iron: 1.9mg
The post Mediterranean-Style Steamed Clams Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/steamed-clams-recipe/ A few simple tips make this the best Italian pasta salad recipe ever! Extra satisfying and loaded with crunch, color and flavor. And you'll love the easy and light homemade Italian dressing that brings it all together. This pasta salad is great to serve a crowd, and leftovers will hold up for a few days! Cold pasta salad with Italian dressing is one of the dishes I make year-round. It makes a good side to feed a little crowd. But because it's even better the next day, it's perfect for lunch-prep. Crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella, all tossed with some curly pasta and a bright Italian dressing. What's not to love?! But not all pasta salads are created equal. A few things make all the difference... What kind of pasta is good for pasta salad?When making Italian pasta salad, opt for short pasta with some texture. What youâre looking for are twists and turns, or nooks and crannies, that will grab and hold on to flavor so every single bite is delicious! In this recipe, I used fussili pasta but farfalle, rotini, and cavatappi also make good choices. Tube pasta like penne is great for recipes that call for sauces like pesto, and will also work here. But avoid using pasta altogether like spaghetti or fettuccine; all that tasty Italian dressing will just drop to the bottom and leave you with something far less exciting to eat. Trust me! And for those of you who are following a strict Mediterranean diet, look for whole wheat short pasta, which is the the more compatible option for you. More important tips
What goes in pasta salad?To me, the components of a good pasta salad hit the right balance of texture and flavor ⦠Here is what I used:
Pasta salad dressingSo, I talk a lot about balance because I believe itâs the key to making a delicious, irresistible dish. Because we are using some heavier, full-flavored mix-ins (artichokes, salami, pepperoncini, garlic â¦) it makes sense that the pasta salad dressing should be light. This way, the flavors donât compete but rather complement each other. This homemade Italian salad dressing is light and zesty, made with pantry-friendly ingredients like: some good extra virgin olive oil, white wine vinegar, fresh garlic, dried oregano, crushed red pepper flakes, and a good dash of kosher salt and black pepper. You can make the salad dressing one night in advance and stored in a mason jar in the fridge. For best flavor: pour the dressing on when the pasta is still somewhat warm, so, remember what I said earlier, donât rinse the pasta in cold water! Many recipes will tell you this is fine to do since a pasta salad is typically served cold, BUT when you add the dressing while the pasta is warm and starchy, it will absorb more of the flavor and that is exactly what we want in each bite! How do you make pasta salad from scratch?This cold pasta salad could not be easier to make. It literally takes three main steps:
Make-ahead tipsThis easy Italian pasta salad can be prepped a day in advance which makes it perfect for entertaining purposes. Chop up all the herbs, veggies, and meat ahead of time, then prepare the Italian dressing and store in a mason jar until youâre ready to assemble! StorageItalian pasta salad can be stored for 4 to 5 days, if stored properly. And, if you think youâre going to have leftovers, make some extra dressing to refresh the pasta salad since the majority of the dressing will have already absorbed into the pasta. Can you freeze pasta salad?You can freeze pasta salad for up to 3 months. If you made it with the dressing separately, freeze it in separate containers. Otherwise, it is okay to freeze it all mixed up in a single container as well. To thaw, leave the container out on the counter and it should be ready to eat within a couple hours or leave it in the refrigerator overnight. What goes well with pasta salad?This satisfying Italian pasta salad can stand as its own meal, and I often eat it for lunch. And it's a no brainer for the next BBQ. But it makes a great side for dinner next to other mains like:
You may also likeHungry for more? Check out my collection of Italian recipes, or browse more Mediterranean recipes! Italian Pasta Salad Recipe
This is one satisfying and flavor-packed cold pasta salad with crunchy veggies, fresh herbs, rustic old-world salami, tangy olives, and mozzarella. A zesty Italian dressing brings it all together.
Course Salad
Cuisine Italian
Keyword Italian pasta salad, pasta salad
Prep Time 20 minutes
Cook Time 10 minutes
Servings 10
Calories 292.3kcal
Author Suzy Karadsheh
Ingredients
Dressing
Instructions
VideoNotes
Nutrition
Calories: 292.3kcal | Carbohydrates: 31.1g | Protein: 13.2g | Saturated Fat: 4.6g | Cholesterol: 26.9mg | Sodium: 748.4mg | Potassium: 331.2mg | Fiber: 2.7g | Vitamin A: 1238.5IU | Vitamin C: 39.5mg | Calcium: 117.8mg | Iron: 1.6mg
The post Italian Pasta Salad appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/italian-pasta-salad/ |
ABOUT MEHi, I am Daniel Jones from Overland Park, MO. I am a chef by profession, & also publish my recipe tips online on blogs and social media. Archives
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