Flavor-packed meatballs with loads of aromatics, fresh parsley, and a special blend of spices, including ground cumin and a touch of cinnamon baked in a rich tomato sauce! I'm talking about Soutzoukakia, football-shaped Greek meatballs. What is soutzoukakia?Soutzoukakia! Say it with me, âsoot-zoo-KAH-kee-ahâ! Or you can call them izmir köfte. Izmir, a city in Turkey, is actually where these delicious meatballs originated, making their way to Greece sometime in the 20th century. Soutzoukakia are delicious football-shaped meatballs made with ground beef, onions, garlic, fresh herbs, and a unique spice combination, the star of which is cumin! The cumin's warm and distinctive flavor with bitter, lemony undertones provides a great earthy base here. Adding to the flavor is the epic tomato sauce scented with bay, garlic and a touch of cinnamon. The meatballs are baked in the sauce to create a dish that is comfort food at it's finest! Serve soutzoukakia with other Greek dishes like green bean salad or briam for a healthy well-rounded dinner. You guys, you're gonna love this! Table of Contents
The secret to making good meatballsThese baked meatballs are extra tender and juicy thanks to adding pieces of milk-soaked bread and using a light hand when mixing and forming the meatballs. First, let's talk about this soaked bread business. This is a trick I learned from Yiayia Helen, and it's one I always use when I make keftedes or Lebanese-style meatballs. If you need to, use gluten free bread but do NOT skip this step! Here's how to do it:
Second, let's talk about mixing meat. If you've ever had a tough meatball chances are it was just overmixed and got a little too warm in the process. When combining ground beef with other ingredients you want to do it as gently as possible so the fat and the protein in the meat can bind together. If you overwork the dough you can break that bind (kind of like when a sauce splits) resulting in dry, tough meatballs. So the secret to flavorful, moist and tender meatballs is to:
Do this and you'll have tender, juicy meatballs everytime. Ingredients for Greek baked meatballsSoutzoukakia consists of 2 main parts: The signature oblong-shaped meatballs, and rich red sauce. Here's what you'll need for both: Meatballs
Tomato sauce
How to shape soutzoukakiaNow, when you think of meatballs, you probably picture something small and spherical, with a serving size of 4 to 5 meatballs per person. Not the case here. This recipe yields 16 meatballs, and can serve up to 8 people, which is about 4 ounces of meat per person. Here's how to form Greek football-shaped meatballs.
How to make soutzoukakiaIf you've ever wanted to get more people involved in making dinner this recipe is a good one for that. One person can build the tomato sauce, while someone else shapes the soutzoukakia. Here's how to make it.
Make ahead tips for Greek baked meatballsSoutzoukakia is a convenient make-ahead meal! You can make both the sauce and meatball mixture a night in advance. Here's how:
Serving suggestionsThe wonderful thing about meatballs in sauce is that they go well with so many things. Here are some ideas:
How to store and reheat leftoversLeftover soutzoukakia will keep well in the refrigerator for up to 4 days. Reheat the meatballs and sauce in a skillet with some extra virgin olive oil over medium heat until warmed through. Can you freeze soutzoukakia?I often make a double-batch of Greek baked meatballs and freeze half before baking them, so that when I'm in the mood for soutzoukakia, all I need to do is whip up the rich red sauce. Here's how to freeze uncooked Greek meatballs:
If you like, you can also freeze the cooked dish. Allow the meatballs and sauce to come to room temperature and transfer to a freezer-safe bag or container. Freeze for up to 2 months. Thaw overnight in the fridge and reheat on the stove. You'll likely need to add a little water while the soutzoukakia reheats. More meatball recipesBrowse All Mediterranean Recipes. Soutzoukakia (Greek Baked Meatballs)
Perfectly tender baked meatballs, prepared Greek-style with onions, garlic, spices like cumin and cinnamon, and fresh herbs in a special red sauce. Soutzoukakia taste delicious with sides like Greek salad, or over a bed of rice. Check out all my tips and tricks for the best Greek baked meatballs! This recipe makes 16 meatballs, which serves up to 8 people.
Course Entree
Cuisine Greek
Prep Time 20 minutes
Cook Time 1 hour 40 minutes
Servings 16 meatballs
Calories 138.5kcal
Author Suzy Karadsheh
IngredientsFor Meatballs
For Red Sauce
Instructions
VideoNotes
Nutrition
Calories: 138.5kcal | Carbohydrates: 6.9g | Protein: 10.8g | Fat: 7.1g | Saturated Fat: 2.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.4g | Trans Fat: 0.3g | Cholesterol: 48.7mg | Sodium: 380.4mg | Potassium: 357.9mg | Fiber: 1.4g | Sugar: 3.1g | Vitamin A: 431.1IU | Vitamin C: 7.6mg | Calcium: 39.4mg | Iron: 2mg
*This post was recently updated with new information to make it even better! The post Soutzoukakia: Greek Baked Meatballs in Tomato Sauce appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/greek-baked-meatballs-soutzoukakia/
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Sautéed cabbage with garlic and lime is a quick and easy low-carb side dish that pairs well with chicken or a meatless main! Ready in 15 minutes! Your new favorite low-carb side dish!Looking for an easy, affordable, low-carb side dish? Look no further than this sautéed cabbage recipe, ready in 15 minutes! Flavored simply with red pepper flakes, coriander, garlic, and lime, sautéed cabbage is tender, slightly caramelized, and turns this fall vegetable into your new favorite side! I usually make my crispy roasted cabbage whenever Iâm in the mood for a light side, but I wanted to create a recipe that took even less time and effort â and this sautéed cabbage recipe was born! To add big flavor to this inexpensive vegetable, I cook shredded cabbage with onions and garlic in some good extra virgin olive oil with a few spices. Table of ContentsIngredients for sautéed cabbage
How to cut cabbageDonât be intimidated by cutting cabbage! Itâs a lot easier than it might seem. Hereâs how to cut and core a head of cabbage:
How to sauté cabbageSautéed cabbage is beyond easy â once you shred the cabbage, it takes just 10 minutes and 3 steps to cook! Hereâs how to make it:
What to serve with sautéed cabbageI love serving sautéed cabbage with chicken dishes or meatless mains when Iâm aiming for a plant-based dinner. Here are some ideas for what to serve alongside this low-carb side dish:
How to store and reheat leftoversLeftover sautéed cabbage will keep well in an airtight container in the refrigerator for 4 days. To reheat, simply toss it into a hot skillet with a little olive oil for a few minutes, until heated through. More cabbage recipesBrowse All Mediterranean Recipes. Sauteed Cabbage with Garlic and Lime
Turn a head of green cabbage into a mouth-watering side with this 15-minute recipe. Quick, easy, and inexpensive, sautéed cabbage is so tender and flavorful â no bland cabbage here! Serve it with chicken or your favorite meatless main!
Course Side
Cuisine Mediterranean, Mediterranean Diet Friendly
Diet Gluten Free, Vegan, Vegetarian
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 servings
Calories 164.2kcal
Author Suzy Karadsheh
Ingredients
To serve (optional)Instructions
VideoNotes
Nutrition
Calories: 164.2kcal | Carbohydrates: 16.5g | Protein: 3.4g | Fat: 10.8g | Saturated Fat: 1.6g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 7.7g | Sodium: 50.6mg | Potassium: 442.1mg | Fiber: 6.3g | Sugar: 8.5g | Vitamin A: 371.9IU | Vitamin C: 85.6mg | Calcium: 101.7mg | Iron: 1.3mg
The post Sautéed Cabbage with Garlic and Lime appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/sauteed-cabbage/ This 5-ingredient creamy feta dressing comes together in minutes! Feta cheese, Greek yogurt, and fresh lemon juice make a tangy, easy salad dressing for salads, to dress your fish or roasted broccoli, and more! I love bold vinaigrettes but when Iâm in the mood for something with little body to it, I whip up this creamy feta dressing. Think of it as the salad dressing version of my whipped feta dip, but easier to drizzle over crunchy vegetables or grilled romaine lettuce. Itâs a little garlicky, a little lemony and full of flavor from creamy feta and good, peppery olive oil. Itâs the perfect dressing for when youâre short on time, just toss everything in the food processor, whiz it together and itâs ready in seconds. And once you try it, you'll find many uses for this delicious condiment! Table of ContentsFeta dressing ingredients
The best feta cheese for dressing?The best feta cheese to use in this recipe is a block of creamy plain feta, preferably sold in the brine. Feta in the brine is creamy and rich, with the sharp tang and saltiness you expect from good feta cheese. Itâs also easy to crumble by hand and blends very well, becoming thick and smooth. How to make creamy feta dressingThis feta dressing is pretty much effortless, and this recipe yields 1 ½ cups of salad dressing. Hereâs how you make it:
How to Make Feta Dressing Your OwnThe great thing about this feta salad dressing is that the flavors lend themselves well to customizations. Use my recipe as a base and make changes to suit your palate! Here are some ideas:
How to use this easy dressing recipeOnce you start making homemade salad dressing you'll wonder how you ever lived without it. You'll also find all kinds of places to use it up. This creamy dressing can be drizzled over salads, spooned over roasted potatoes or used to replace mayo in your favorite sandwich. Dressing is an easy thing to swap in a recipe to make an old favorite seem new again. Try this feta dressing on any of the salads below to mix things up a bit.
How to store feta dressingStore feta dressing in a tightly closed mason jar in the refrigerator. It will keep for up to 4 days. If you donât think you can use 1 ½ cups of feta dressing up in that time (never an issue in my house), just halve the recipe. The dressing will thicken as it sits in the fridge. To thin it out, simply add a tablespoon of water and whisk well. If it is still too thick, continue to add water (a tablespoon at a time) and whisk until you reach the consistency you want. More quick feta cheese recipesBrowse All Mediterranean Recipes. Creamy Feta Dressing
Easy feta dressing recipe, made with just 5 ingredients! It takes no effort at all to throw the ingredients into a food processor or blender and whizz until smooth and creamy. This recipe yields about 1 ½ ups (24 tablespoons).
Course Dip, Salad, Sauce
Cuisine American/Mediterranean
Diet Gluten Free, Vegetarian
Prep Time 5 minutes
Servings 24 tablespoons
Calories 38kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 38kcal | Carbohydrates: 0.5g | Protein: 1.5g | Fat: 3.4g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1.6g | Cholesterol: 6.6mg | Sodium: 82.8mg | Potassium: 4.9mg | Fiber: 0.003g | Sugar: 0.2g | Vitamin A: 32.7IU | Vitamin C: 0.04mg | Calcium: 40.7mg | Iron: 0.1mg
The post Creamy Feta Dressing (5 Ingredients!) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/feta-dressing/ Cannoli is an Italian dessert made from a pastry shell shaped into a tube and fried until golden and crispy. Once the shells cool they are filled with sweetened ricotta and chocolate for a beautiful and delicious treat. Perfectly crisp, golden pastry tubes filled with a creamy, dreamy ricotta cheese and chocolate filling â yes, Iâm talking about cannoli! Cannoli are a delightful and impressive dessert to serve at dinner parties with cups of hot coffee. They are creamy, decadent, and beautiful to look at. Ricotta is one of my favorite baking ingredients. If you love dessert, but donât want too much sweetness, ricotta cheese makes an indulgent cheesecake, a moist and beautiful orange cake, and a rich filling for cannoli. Table of Contents
What is a cannoli?Cannoli (singular cannolo) literally translates from Italian to âlittle tubes.â Cannoli are hand-formed, crispy little pastry tubes filled with a decadent ricotta filling. Ingredients for this cannoli recipeCannoli have 2 main components, the shells and the filling, plus whatever finishing touches you choose. Hereâs more details about what youâll need to make cannoli shells, the filling, and different ideas for how to dress them up: Cannoli shellsWhile not difficult, cannoli shells can be a little finicky. But it's nothing you can't handle, and I'll walk you through every bit of the process. Hereâs what youâll need for cannoli shells:
Cannoli filling
Finishing touchesThere are a few ways to dress up cannolis. I like to keep them pretty simple, letting the rich and creamy ricotta filling remain the star of the show, but you can go all out, too. Here are more ideas:
Equipment for cannoliMost of what you need for cannolis are baking essentials, like a rolling pin and piping bag. But you also need cannoli molds. Hereâs all the equipment you need to make cannolis:
How to strain ricotta cheeseStraining the ricotta cheese before making the filling is an essential step to prevent watery cannoli filling. Hereâs how to do it:
How to make cannolisI love serving cannolis on special occasions, especially if I have a small crowd. Cannoli are elegant and beautiful, and make an eye-catching dessert that pairs well with a strong cup of coffee. Hereâs how to make the shells and the filling:
Tips for making perfect cannoli
Can you refrigerate cannoli?Unfilled cannoli shells can be stored in an airtight container at room temperature for about 1 week. The filling can be refrigerated for up to 5 days. Can you freeze cannoli shells?To freeze the shells: You can freeze cannoli shells before you fill them. After the fried shells have cooled, carefully place them in a freezer-safe container (a hard container is the best option so the shells arenât crushed). Leave a little room between the shells so they donât freeze together. They can be frozen for about 2 weeks. After that, the cannoli shells will lose their crispness. To freeze the filling: Place it in a freezer-safe bag or container, and freeze for up to a month. If it separates once thawed, mix it gently to combine everything again. More dessert recipesBrowse All Mediterranean Recipes. Cannoli Recipe (How to Make Cannoli Filling & Shells)
A foolproof cannoli recipe for shells and filling! Cannoli are seriously dreamy, crisp shells filled with a ricotta and chocolate mixture. Perfect for an elegant dinner party to serve as an eye-catching, impressive dessert. Check out all my tips and tricks for perfectly crisp cannoli shells.
Course Dessert
Cuisine Italian
Diet Vegetarian
Prep Time 25 minutes
Cook Time 10 minutes
Servings 24 cannoli
Calories 119.6kcal
Author Suzy Karadsheh
IngredientsFor the pastry
For the filling
Instructions
VideoNotes
Nutrition
Calories: 119.6kcal | Carbohydrates: 18.1g | Protein: 3.5g | Fat: 5.2g | Saturated Fat: 3.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1.5g | Trans Fat: 0.1g | Cholesterol: 26mg | Sodium: 23.8mg | Potassium: 54.5mg | Fiber: 0.6g | Sugar: 5.2g | Vitamin A: 142.9IU | Vitamin C: 0.002mg | Calcium: 36.5mg | Iron: 0.9mg
*This post was recently updated with new information for readers' benefit. The post Cannoli Recipe (How to Make Cannoli Filling & Shells) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/cannoli-recipe/ Must-try creamy chicken pasta and vegetables. All you need for a silky pasta sauce is milk, parmesan, and pasta cooking water â no heavy cream necessary! Add some sun-dried tomatoes, artichokes, and spinach, and you have a delicious 15-minute pasta dinner. Do you like the idea of a creamy pasta, but want something a tad lighter? Then this 15-minute penne chicken pasta with vegetables is for you. I skip the heavy cream and make a silky sauce with a combination of milk, flour, parmesan cheese, and the essential pasta cooking water. Bring some sun-dried tomatoes, spinach, artichoke hearts and chicken to the party and youâll have an easy penne pasta recipe your whole family will love. If you like my easy sun-dried tomato pasta youâll love this recipe! And because I never compromise on flavor, trust me when I say you wonât miss the heavy cream here. Table of ContentsChicken penne ingredients
Best pasta for a light cream sauceMy favorite type of pasta to use with a light cream sauce is penne. It has ridges, which it gives the sauce something to cling to. You can use any textured pasta. Here are some ideas:
How to make chicken pastaChicken penne comes together in about 15 minutes, making it an excellent choice for a last-minute dinner. Hereâs how to make it:
Kitchen SwapsThis recipe is so versatile! If you realize you're missing an ingredient just look around your kitchen and swap it for something you do have on hand. The recipe will still taste delicious. Here are a few ideas to get you started:
How to make this gluten freeBoth the pasta and flour contain gluten in this chicken pasta recipe, but, luckily, there are easy ways to make this dish gluten-free! Today, there is an abundance of gluten-free pasta options available. A couple of good ones are Tinkyada (the brown rice pasta spirals and penne work well) and Barilla gluten-free penne. To replace the flour, you have two options:
What to serve with creamy chicken pastaTo be honest, this chicken pasta is so satisfying, you donât really need a side, but a little something extra never hurts. I like serving this chicken pasta with some crunchy garlic bread to sop up the sauce! If you start baking the garlic bread a few minutes before you start working on your pasta dinner, theyâll both be done around the same time! If you want something green, a quick salad is never a bad idea! Try my parmesan lettuce salad (ready in just 5 minutes!). How to store and reheat leftoversThis chicken penne recipe serves 4, so there are no leftovers in my house. If you do have leftovers, though, they will keep in the fridge for 3 to 4 days in an airtight container. Milk- and cream-based sauces tend to thicken up a lot in the fridge. To reheat and thin the sauce out again, grab a shallow, wide pan. Add a few tablespoons of milk to the pan and heat until the milk is warm but not yet simmering. Immediately add the pasta to the milk on the stove and stir rapidly. This will help the sauce re-emulsify if it has separated. Remove from the heat and serve. More pasta recipesBrowse All Mediterranean Recipes. Creamy Chicken Pasta Recipe
You don't need heavy cream for a silky pasta sauce! This sauce relies on whole milk, parmesan cheese, and a bit of pasta cooking water. A couple tablespoons of flour help to thicken the lighter sauce. Use a textured pasta, like penne or fusilli, so the sauce can cling to it. Serve creamy chicken pasta with a parmesan lettuce salad or garlic bread.
Course Entree
Cuisine American/Mediterranean
Prep Time 5 minutes
Cook Time 10 minutes
Servings 4 people
Calories 648.6kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 648.6kcal | Carbohydrates: 64.3g | Protein: 44.4g | Fat: 22.8g | Saturated Fat: 7g | Polyunsaturated Fat: 1.3g | Monounsaturated Fat: 3.1g | Trans Fat: 0.01g | Cholesterol: 101.6mg | Sodium: 1023.6mg | Potassium: 1144.4mg | Fiber: 6.4g | Sugar: 9.3g | Vitamin A: 3525IU | Vitamin C: 41.4mg | Calcium: 389mg | Iron: 4mg
The post Chicken Pasta with Spinach, Tomatoes, and Artichokes appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/chicken-pasta-recipe/ Roasted garlic is an easy and inexpensive way to add depth and flavor to any meal. In this guide, learn how to roast garlic (two ways), store it safely, and use it in all of your favorite Mediterranean recipes. If youâve been cooking the Mediterranean way for any amount of time, Iâll bet your shopping list almost always includes these three ingredients: olive oil, lemon, and garlic. At least mine always does. There is just no denying that garlic is a Mediterranean diet secret weapon. When roasted garlic imparts a soft, smoky, slightly sweet caramelized flavor perfect for spreading over crusty toasted bread, adding to Roasted Garlic Hummus or this Grilled Shrimp with Roasted Garlic Cilantro Sauce. Roasting garlic is an inexpensive and easy way to add tons of depth and flavor many of your favorite dishes. Once you learn how to roast garlic in foil, a muffin tin (for when you have a lot of garlic), and a quick method for the stove top you'll have every reason to make it again and again! Table of ContentsHow to roast a lot of garlic (muffin tin method)This is my favorite method to roast lots of garlic at once. Itâs easy; it allows you to roast like a dozen garlic heads at once. If you garden and you have a lot of garlic to use up or you're hosting loads of people and need to make a lot of garlic bread. This is the method for you!
How to roast garlic in the oven (foil method)Now, to roast just one or two heads of garlic, you can utilize the good olâ foil method. This approach works great when you have a small amount of garlic to roast and you want easy clean up. If you roast garlic in foil, and set it directly on your oven rack rather than a dish, I recommend using heavy duty aluminum foil.
How to pan roast garlicIn a pinch, if you need to roast just a few loose garlic cloves you can do this on the stove top. You just need a heavy skillet. I like cast iron, but really any study skillet will do.
How to use roasted garlicRoasted garlic is buttery soft, sweet, and utterly addictive. I literally squeeze it out of the skin and eat it as is, but there are loads of ways to use roasted garlic!
Is garlic good for you?For years, people of the Mediterranean, and other cultures around the world, used garlic for its health and medicinal benefits--from supporting heart health to curing the common cold. Garlic is also an essential flavor-maker in many Mediterranean recipes. How to store roasted garlicIf you use roasted garlic as much as I do, you probably went for the muffin pan method. Storing roasted garlic is fairly easy. And there are a couple of ways to do it:
IMPORTANT: DO NOT store roasted garlic in olive oil at room temperature, this provides perfect conditions for producing botulism toxin (read more in this PDF). More Garlic RecipesBrowse All Mediterranean Recipes. How to Roast Garlic
How to roast garlic! This roasted garlic recipe is the perfect way to roast lots of garlic and without using foil. You'll get perfectly soft, smoky, caramelized garlic cloves that you can use immediately or store to use later!
Course Sides
Cuisine Mediterranean
Diet Gluten Free, Vegan, Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Servings 12 garlic heads
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
*This post was recently updated with new information for the benefit of our readers. The post How to Roast Garlic appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/how-to-roast-garlic/ Craving some cozy, pumpkin flavors or looking for a healthy dessert to grace your holiday table? Then you'll love this easy Greek yogurt pumpkin parfait! A tiny bit of creamy Mascarpone creates an indulgent, velvety texture in this gluten-free dessert, while a topping of dark chocolate chips and nuts add crunch! Yogurt seems to have been a consistent part of my childhood. Mom managed to regularly pull together a fresh homemade batch for baking a cake, making yogurt parfaits topped with fruit and drizzled with honey or for all sorts of savory applications including marinades and yogurt sauces similar to Tzatziki. Now as an adult, I've found more ways to experiment with the yogurt dishes of my youth. During the cool fall days, when those pumpkin pie cravings hit, use yogurt to make this simple pumpkin parfait. And trust me, it satisfies all the holiday dessert cravings and then some! Pumpkin parfaits are a beautiful, luxurious and easy-to-make dessert. They work for casual moments when you're craving something sweet or can be dressed up for when you want a healthy dessert to serve at the end of a holiday dinner. That's a win in my book! Table of ContentsHealthy dessert for the win!As amazing as pumpkin pie can be, there are ways to enjoy the same flavors without having to bake one! Easy pumpkin parfait with pumpkin pie vibes!It only takes about 5 minutes to whip up this light and luscious gluten-free dessert. Serve it right away or keep it in the fridge until you and your guests are ready to enjoy. What's in a pumpkin parfait that makes it tastes so good? The star ingredients are:
Parfait toppingsThe topping options for this easy parfait recipe are endless. You can use homemade granola, layers of chocolate, caramel, or maple syrup but I kept it simple with nuts and chocolate bits! Here is what I used:
How to make pumpkin parfait
Can you make this pumpkin parfait ahead of time?You can make this pumpkin parfait one night in advance. Hold the chocolate chips and nuts until you are ready to serve. Store the pumpkin parfait in the fridge in one container with a tight lid or, for easy serving, divide it into portions in small mason jars. More fall desserts to tryBrowse all Mediterranean recipes. 5-Minute Pumpkin Parfait
A quick, healthier alternative to pumpkin pie, this pumpkin parfait is velvety smooth and packed with comforting fall flavors including cinnamon, nutmeg, nuts, and dark chocolate for a delicious, healthy dessert option this holiday season.
Course Dessert
Cuisine American, Mediterranean
Diet Gluten Free, Low Calorie, Vegetarian
Prep Time 5 minutes
Cook Time 0 minutes
Resting Time 30 minutes
Total Time 5 minutes
Servings 6 Servings
Calories 143.4kcal
Author Suzy Karadsheh
Ingredients
Parfait toppings
Instructions
Notes
Nutrition
Calories: 143.4kcal | Carbohydrates: 19.5g | Protein: 6.1g | Fat: 4.1g | Saturated Fat: 2.8g | Cholesterol: 10.2mg | Potassium: 171.7mg | Fiber: 2.5g | Sugar: 15.3g | Vitamin A: 11899.3IU | Vitamin C: 3.2mg | Calcium: 95.2mg | Iron: 1.2mg
*This post first appeared on The Mediterranean Dish in November 2015 and has been recently updated with new information for readers' benefit. The post Pumpkin Parfait (Healthy Gluten Free Dessert) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/5-minute-pumpkin-greek-yogurt-parfait/ Here's your ultimate guide for how to make the perfect falafel bowl at home! Loaded with protein-packed falafel patties, hummus, fresh vegetables, olives and pickles, these Mediterranean bowls are a delicious and satisfying vegetarian meal that you can prepare ahead! Variations and time-saving shortcuts included. Falafel are crispy vegetarian patties made of chickpeas or fava beans, lots of fresh herbs, and warm spices. They are the quintessential Middle Eastern street food and one of my favorite foods of all time! As someone who grew up in Egypt, I don't remember a day without falafel. It's true! I wrote all about it in my cookbook and when I shared my family's authentic falafel recipe, which makes a big batch of mouthwatering crispy patties--so worth a try! Now I'm back to brag on my falafel bowl creation. These Mediterranean bowls are a delicious and nutrition-packed vegetarian meal that you can prepare ahead and have ready any night of the week. Like I did with my grain bowls guide, let me give you all the details on how to make the perfect falafel bowl! Table of ContentsWhat to serve with falafel?There are many options to serve with falafel. You can serve them as a snack or a small meal with nothing more than a bowl of tahini sauce to dunk them in. You can serve them the more traditional way in pita pockets with a simple tomato and cucumber salad. Or, top your favorite fresh salad with a few falafel patties as your protein (really, they can be your protein next to some leftover roasted vegetables). But, what if you can't decide and want a little bit of everything with your falafel? Then falafel bowls is your answer! How to make a falafel bowlHere is my loose guide to making these healthy bowls. And I say "loose guide" because I want you to have fun and make these your own. You'll need a wide and shallow dinner bowl to build your Mediterranean falafel bowls. Now, here is what goes it in:
More variationsThese Mediterranean bowls are a great way to use up whatever you have on hand. I also love to try and use leftovers. A few more variations and substitution ideas for you:
Shortcuts and meal-prep tipsWith just a little bit of prep, these bowls can be ready in a snap. Go ahead and slice your vegetables, prepare your salad (don't dress it), and mix your dip. Keep them in the fridge in separate, tightly closed containers. They can keep well for 3 to 4 days if properly stored in the fridge. Prepare the falafel mixture and form the patties ahead of time then freeze them to use whenever (no need to thaw ahead of time, you can cook falafel from frozen). What about shortcuts? I say it's totally fine if you want to use a store-bought dip or a quick salad made of mixed greens that you like. As far as the falafel goes, please do not use a store-bought falafel mix. But if you do live near a good Middle Eastern restaurant, pick up some freshly cooked ones there (and any other accompaniments you like). More Mediterranean bowls to tryLooking for quality Mediterranean ingredients? Visit Our Shop Mediterranean Falafel Bowls
These healthy dinner bowls are loaded with delicious falafel and other Mediterranean favorites like hummus, tabouli salad, feta, and fresh vegetables. With a little bit of prep ahead of time, this falafel bowl dinner is to assemble any night of the week.
Course Dinner
Cuisine Mediterranean, Mediterranean Diet, Middle Eastern
Diet Vegetarian
Prep Time 30 minutes
Servings 4 people
Author Suzy Karadsheh
Ingredients
Instructions
Notes
The post Loaded Mediterranean Falafel Bowl appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/falafel-bowl-recipe/ Flavor-packed tender meatballs with a crispy crust and a light, bright lemon sauce â Iâm talking about Greek meatballs (keftedes)! This recipe can serve a crowd as an appetizer, but also makes tasty dinner bowls or pita sandwiches. Keftedes (pronounced keh-FTEH-dhes) also known as Greek meatballs are for people who LOVE flavor! I dress up ground beef and lamb with fresh mint, garlic, lemon, coriander, cumin, cinnamon, and more to create a well-seasoned meatball that is crispy on the outside but tender and juicy on the inside. I finish the whole dish off with a light, lemony sauce for an easy-to-make dinner your family will request again and again. Youâll usually find Greek meatballs served as an appetizer or as part of a large mezze platter with pita bread, olives, and tzatziki, but they also make a delicious main meal, meatball sandwich (Iâm sorry but almost everything can be stuffed into a pita with some fresh veggies and a little sauce for an amazing desk lunch!), or a quick snack. Serve a few meatballs alongside a simple Greek salad for a low-carb dinner or for something a bit heftier, try them over rice or pasta. Table of Contents
What are keftedes?Keftedes or Keftethes are meatballs from Greece. Depending upon the region and the person making them they can vary in spices, sauces, and the type of meat used to make them. For the most part they are a mixture of ground beef or pork infused with herbs and spices then lightly fried in olive oil. Ingredients for keftedesTo make Greek meatballs, you need ground meat, some aromatics, eggs, plenty of herbs and spices, and a slice of day-old bread (trust me on this one). Here are more details:
Whatâs the best meat for Greek meatballs?I use a combination of lean ground beef and ground lamb (or ground pork if I have it on hand). I either go with 85/15 beef (which is 85% lean meat and 15% fat) or 93/7 beef (93% lean meat and 7% fat). If you only use lean ground beef for these meatballs, you might end up with dry meatballs, which is where the lamb or pork come in. Ground lamb and ground pork are both fatty, which helps to infuse the meatballs with flavor and moisture. Using different kinds of meat also creates keftedes with a more complex taste. What is Greek oregano?There are two types of oregano: Mediterranean oregano and Mexican oregano. Mediterranean oregano grows throughout the Mediterranean. You can find it in Italy, Greece, Spain, Egypt, Turkey, and Morocco, among other places. Usually, when you buy dried oregano at the store, it will either be labeled âoreganoâ or âMexican oregano.â For this recipe, make sure you have common oregano or Mediterranean oregano on hand. Mediterranean oregano is slightly sweet and bitter, and a little cooling like mint, while Mexican oregano is more citrusy, with hints of anise. If you can specifically find Greek oregano, which grows on the mountainsides of Greece, amazing! But in the US, it might be a bit harder to find products that state exactly what subspecies of Mediterranean oregano youâre buying. In other words, as long as you donât use Mexican oregano, youâre all set for this recipe! How to make Greek meatballsKeftedes arenât difficult to make, but they can take a little time, especially when youâre making the balls and rolling them in flour. Either save this recipe for when you have some time to spare, or enlist friends and family to help out! Here's how to make Greek meatballs:
What to serve with KeftedesGreek meatballs are such a versatile dish! Here are some easy ways to enjoy keftedes as an appetizer or a main course:
Tips and tricksTake the guesswork out of making meatballs by following these simple tips:
Can you freeze Greek meatballs?Meatballs are a wonderful option for batch cooking because they freeze so well. I typically freeze uncooked meatballs, but you can easily freeze them once theyâre cooked as well! Hereâs how to do both:
How to store and reheat leftoversLeftover pan-fried meatballs will keep in the refrigerator for up to 4 days. Reheat them in a skillet with a little olive oil over medium heat until warmed through. Leftover keftedes make delicious and convenient work lunches. Simply add some cut up vegetables or throw together a salad and you have a quick and nutritious meal! You can also pack them into insulated lunch boxes for kids to take to school. More meatball recipe ideas to tryBrowse all Mediterranean recipes. Greek Meatballs Recipe (Keftedes)
All-star Greek meatballs recipe! Known as keftedes, these meatballs are tender on the inside, crispy on the outside. Flavor-packed with fresh mint, spices, and a lemony Greek meatball sauce. Serve Greek meatballs as an appetizer with a dipping sauce like tzatziki; as part of a mezze platter with dips, olives, and cheeses; or in dinner bowls with pita and a Greek salad (see more ideas in the post!).
Course Entree
Cuisine Greek
Prep Time 15 minutes
Cook Time 20 minutes
Servings 32 meatballs
Calories 70.8kcal
Author Suzy Karadsheh
Ingredients
To serve (optional)
Instructions
VideoNotes
Nutrition
Calories: 70.8kcal | Carbohydrates: 2.1g | Protein: 4.6g | Fat: 5g | Saturated Fat: 1.6g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2.6g | Trans Fat: 0.1g | Cholesterol: 19.7mg | Sodium: 72.6mg | Potassium: 92.2mg | Fiber: 0.5g | Sugar: 0.5g | Vitamin A: 26.8IU | Vitamin C: 5.9mg | Calcium: 12.9mg | Iron: 0.7mg
*This recipe has recently updated with new information for readers' benefit. The post Greek Meatballs (Keftedes) with Lemon Sauce appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/greek-meatballs-recipe-keftedes-lemon-sauce/ A bold, slightly smoky tomato rub with fresh garlic, citrus, and warm spices takes this simple sheet-pan chicken recipe to the next level! This comforting chicken and chickpeas dinner is another easy recipe from my new cookbook, The Mediterranean Dish: 120 Bold and Healthy Recipes Youâll Make On Repeat. Here is a Mediterranean-style sheet-pan chicken, chickpea, and vegetable dinner you can make any night of the week! Juicy chicken thighs are coated in a bold tomato rub with lots of fresh garlic and warm, earthy spices including smoked paprika and cumin, and brightened with a hint of lemon juice. The whole thing comes together in a flash â simply chop some veggies and season everything with the tomato rub. Toss it into a sheet pan and roast. I'm telling you, it's incredible and so easy! I first made this recipe for some friends one Sunday afternoon when I was working on my cookbook, The Mediterranean Dish: 120 Bold and Healthy Recipes Youâll Make On Repeat. I wanted to make easy, flavor-packed recipes the whole family would love and I knew this recipe was a winner when we were all standing over the stove mopping up the juices with torn off pieces of crusty bread. Sheet-pan chicken dinners are some of my favorite meals to make. This is true whether Iâm going Italian-style with plenty of oregano and parsley, loading it up with garlic and rosemary, or tossing everything in a rich tomato rub like in this recipe, sheet pan chicken is always a winner at my house! This recipe is delicious, comforting, and casual â the kind of chicken dinner to share with an intimate circle of family and friends. (It does feed a little crowd, and leftovers are glorious.) Table of ContentsIngredients for smoky sheet-pan chickenNothing complicated about this ingredient list! You just need some spices, chickpeas, vegetables, and chicken. Hereâs more detail about what you need to make dinner tonight: Spice rub
Vegetables
This recipe lends itself well to customizations. Feel free to swap out carrots for other root veggies like beets or parsnips, or add potatoes or sweet potatoes for more heft. ChickenI used 10 boneless, skinless chicken thighs in this recipe because they cook quickly, remain juicy and are relatively forgiving â if you overcook them a little bit they will still taste great. Bone-in, skin-on chicken thighs are another delicious option. If that is your preference just plan for an extra 10 minutes of cooking time. Boneless, skinless chicken breasts would also work here, but youâll have to keep a few things in mind:
How to make sheet pan chicken and chickpeasThis is an easy chicken dinner â simply make your spice rub, season everything, and pop it into the oven to bake. Dinner is on the table in 40 to 45 minutes, from start to finish! Hereâs how to make this sheet-pan chicken recipe:
What to serve with sheet-pan chickenThis smoked paprika sheet-pan chicken and chickpeas recipe goes well with loads of different things. Here are some ideas:
How to store and reheat leftoversSheet pan chicken and vegetables will keep in an airtight container in the refrigerator for up to 4 days. To reheat it, just pop it into a skillet and set it over medium heat until the chicken is warmed through. Leftovers make a tasty and convenient work lunch! Serve it over a simple bed of greens or a grain for a filling, nutritious midday meal. More sheet pan recipesBrowse all Mediterranean recipes. Sheet Pan Smoked Paprika Chicken with Chickpeas
Sheet pan chicken with chickpeas and carrots is a comforting, casual meal â perfect for entertaining a group of friends or family! I use boneless skinless chicken thighs, but bone-in on thighs or boneless skinless breasts would work as well. Just have a look at my tips in the post as the cooking time will vary based on what part of the chicken you use. Serve this chicken dinner with nothing more than some crusty bread to mop up the flavorful juices.
Course Entree
Cuisine Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 30 minutes
Servings 8 people
Calories 390.7kcal
Author Suzy Karadsheh
IngredientsTomato Rub
Chicken and Vegetables
Instructions
VideoNotes
Nutrition
Calories: 390.7kcal | Carbohydrates: 19.7g | Protein: 31.6g | Fat: 21.3g | Saturated Fat: 3.6g | Polyunsaturated Fat: 3.4g | Monounsaturated Fat: 12.6g | Trans Fat: 0.03g | Cholesterol: 134.2mg | Sodium: 536.6mg | Potassium: 777.3mg | Fiber: 5.6g | Sugar: 5.3g | Vitamin A: 8108.3IU | Vitamin C: 21.9mg | Calcium: 72.7mg | Iron: 2.9mg
The post Sheet-Pan Smoked Paprika Chicken with Chickpeas and Carrots appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/sheet-pan-chicken-with-chickpeas/ |
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
April 2023
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