Creamy feta cheese doused in extra virgin olive oil with lemon zest, fresh herbs, and spicy chiles! This marinated feta makes the perfect crowd-pleasing appetizer in just 5 minutes! In my book, there are very few meals that canât be improved with a small amount of tangy feta cheese. I keep a block of brined feta in my fridge at all times to use in things like Greek shrimp, spinach frittata, or in a Mediterranean-style grilled cheese sandwich. And when in doubt, itâs marinated feta, a winning appetizer to make in 5 minutes and serve with pita chips! Or you can spoon it on top of all things from fish to chicken for added flavor. Marinated feta â the easiest appetizer youâll ever make!As if feta could be improved, marinated feta is another level of delicious, and it is one of those unexpected Mediterranean delights that will keep you coming back for more! What kind of feta cheese to use for marinated feta?The best feta for this recipe is a block of creamy Greek feta stored in the brineâso much more creamy than the squeaky dry varieties. Feta is a salty, semi-hard cheese that tends to be tangy in varying degrees. Greek feta is traditionally made with sheepâs milk, but it can have up to 30% goatâs milk as well. Alternatively, you can use French or Bulgarian white cheese as well, which taste similar to feta, with some key differences. French white cheese is milder than feta, and Bulgarian white cheese tends to be saltier and creamier. But if you decide to marinate either of these cheese varieties instead of feta, youâll still get show-stopping flavor! Letâs be clear on one thing: Crumbled feta is significantly drier than whole blocks, and will not work in this recipe â the main goal is cubed marinated feta with a creamy, luscious texture dosed in good EVOO and a few flavor makers. Ingredients to make this marinated feta recipeHereâs what youâll need to make marinated feta:
How to make marinated fetaTo make this quick recipe, prepare a mason jar with a tight lid to seal to store your marinated feta. Hereâs how to make this marinated cheese recipe (printer-friendly recipe below):
Serve it withMarinated feta makes a simple appetizer or a rich condiment. Serve it with toasted bread or scoop it onto pita chips. You could also cut the feta into bite-sized blocks and poke a toothpick into them! Marinated feta is also a quick way to add the wow factor to a traditional Greek salad, or to take your mezze platter to the next level. You can also use marinated feta as a condiment to spoon over your salads, fish, or grilled chicken. How long will marinated feta keep?Marinating feta in quality olive oil helps it last in the fridge for a good two to three weeks or so, if stored properly. Seal the jar tightly after each use. Also ensure that the top of the cheese is always covered with olive oil. Once youâve eaten all the marinated feta, keep the leftover oil to use as a salad dressing or marinade. Other feta cheese recipes you may enjoyHungry for more? Here are all our Mediterranean Recipes! Marinated Feta
Make this delicious marinated feta in just 5 minutes to serve as an appetizer with homemade pita chips, or use it over your salads, chicken, or fish! Robust feta cheese is balanced beautifully with tangy lemon zest, earthy herbs, and subtly spicy jalapeño and dried chilies.
Course Appetizer
Cuisine Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Suggested Marinating Time Before Use 1 day
Total Time 5 minutes
Servings 6 people
Calories 102.6kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 102.6kcal | Carbohydrates: 2.2g | Protein: 5.5g | Saturated Fat: 5.7g | Monounsaturated Fat: 1.8g | Cholesterol: 33.6mg | Sodium: 423mg | Potassium: 45.5mg | Fiber: 0.3g | Sugar: 1.8g | Vitamin A: 368.9IU | Vitamin C: 4.6mg | Calcium: 193.9mg | Iron: 0.5mg
The post 5-Minute Marinated Feta appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/5-minute-marinated-feta/
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This easy rice pilaf recipe made with fluffy basmati rice and tossed with peas, carrots, warm spices, and aromatics is a delicious way to take plain olâ rice to the next level! Even better finished with some toasted nuts and dried fruit. Rice and peas, Middle Eastern styleMiddle Eastern home cooks have a knack for playing up your basic rice and turning it into a celebratory dish. There are many rice pilaf dishes from simple rice and vermicelli to hashweh rice adorned with seasoned beef, to this rice and peas dish (entirely different from Jamaican rice and peas, however). There are as many variations of this rice pilaf as there are cooks. The most basic recipe would include rice, cooked with peas, carrots, and onions that have been sauteed in olive oil. My recipe steps it up just a couple notches with the addition of warm spicesâincluding turmeric, which is responsible for its golden hueâalong with toasted nuts and a handful of dried raisins for crunch and a hint of sweetness. What is rice pilaf made of?Various types of rice pilaf are enjoyed all over the world: from south Asia, to the Middle East, to east Africa, to the Caribbean, and beyond! But no matter the variations, rice pilaf usually consists of a few key ingredients: rice, aromatics, broth or water, and seasonings. The beauty of working with a blank canvas of white rice is that you can add basically whatever other ingredients you want, like lentils, vermicelli, meat, and vegetables! This version of Middle Eastern rice pilaf includes peas and carrots, onions, warm spices, toasted nuts, and chopped dried fruit. Ingredients for this recipeThis rice pilaf recipe is made with humble ingredients that you likely already have in your kitchen. Hereâs what youâll need to make it:
The best rice to use for this Middle Eastern rice recipeFor this recipe, I recommend using a long grain rice such as basmati rice. Basmati rice is easy to prepare and produces fluffy, never sticky results if you follow just a few simple tips including rinsing it well (check out my earlier no-fail basmati rice tutorial). But, if you donât have basmati rice, or you donât like the flavor, there are plenty of substitutions you could make! Brown rice, long grain white rice, or jasmine rice would work well in this recipe. Keep in mind that different kinds of rice cook at different speeds and require different amounts of liquid.
How to make this rice pilaf (step-by-step)With just a little prep, you can have this fragrant Middle Eastern rice pilaf ready in no time! Hereâs how you make it (printer-friendly version below):
Serve it withThe beauty of this simple Middle Eastern rice is that it pairs well with many things. I like to serve rice pilaf with lamb kabobs or baked chicken thighs, beef short ribs, or vegetable kabobs. Leftover and storage tipsWait for the rice to cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to four days. Rice pilaf makes excellent leftovers! Simply reheat it in the microwave. If it seems dry, add a little water before reheating. Additional rice pilaf questions
What is the difference between rice and rice pilaf?
Plain rice is cooked in water with salt. It has no other color or flavorings. Rice pilaf is basically fancy rice. Rice is cooked with aromatics and a variety of spices, leading to a more fragrant, colorful dish.
Can I use broth instead of water?
Yes, you can use broth instead of water to add even more flavor. Note that if you use chicken broth or beef broth, the rice pilaf will no longer be vegan. To keep it vegan, use vegetable broth.
How do you make rice pilaf not mushy?
I have two main secrets to getting perfect basmati rice every time. Firstly, wash it thoroughly. Youâll want to wash and drain the rice a few times, until the water runs clear. Secondly, once the rice is on the stove in water or your preferred liquid, donât mess with it! Donât take off the lid too much, and donât stir it. And once cooked, allow it to sit, covered and donât disturb it for a few minutes before serving.
Can I make pilaf with orzo?
Yes! While your vegetables are sautéing, toast the orzo pasta along with them. Then follow with the rice and water and bring to a boil. Lower the heat and cover and cook according to the recipe for about 15 minutes or so. Keep in mind, the pilaf will no longer be gluten free if you add orzo pasta. Other rice recipesHungry for more? Here are all our Mediterranean Recipes! Easy Rice Pilaf with Peas and Carrots
Rice pilaf with fluffy basmati rice, warming spices, and aromatics is a delicious way to take plain olâ rice to the next level! Perfect for busy weeknights as it comes together in just 30 minutes!
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 25 minutes
Servings 8
Calories 282.4kcal
Author Suzy Karadsheh
Ingredients
Nut Topping:
Instructions
VideoNotes
Nutrition
Calories: 282.4kcal | Carbohydrates: 48.1g | Protein: 6.6g | Fat: 7.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 3.7g | Monounsaturated Fat: 2.3g | Sodium: 18.1mg | Potassium: 278.9mg | Fiber: 3.4g | Sugar: 2.8g | Vitamin A: 2787.6IU | Vitamin C: 9.8mg | Calcium: 42.4mg | Iron: 1.4mg
The post Middle Eastern Rice Pilaf with Peas and Carrots appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/easy-rice-pilaf/ Creamy whipped labneh dip, topped with a warm olive sauce, plump cherry tomatoes and delicious, briny Pearls Olives. This crowd pleaser takes 10 minutes or less to make, but it will go even faster! This post is sponsored by Pearls Olives. All opinions are my own. Mediterranean whipped labneh dip, the new favorite party dip!If youâre looking for a quick, no-stress appetizer or party dip that will wow everyoneâs tastebuds, youâve come to the right place! Homemade labneh is whipped to fluffy perfection with zesty lemon, then topped with a warm, garlicky, somewhat spicy olive oil sauce with tomatoes and two kinds of my favorite Pearls Specialties Olives (crunchy garlic-stuffed green queen olives and Greek Kalamata olives). I was first turned on to the idea of warmed olives at a local Italian pizzeria where they serve woodfire-baked olives as an appetizer. Brilliant on their own, but even better when I tried them on top of labneh (or a very thick and creamy Greek yogurt of your choice). This festive, next level labneh dip takes less than 10 minutes to put together, but let me tell you, it will be devoured even faster! You all know Iâm obsessed with homemade labneh, which really takes only two ingredients to make: yogurt and salt. But if you want to try this recipe with store-bought labneh or even a quality really thick Greek yogurt it will work! The topping is what makes it extra special. Pearls Olives over labneh!For this labneh dip recipe, I reached for my stash of Specialties Pearls Olives. I love Pearls Olives because theyâre always so flavorful and firm. I wanted two different flavors in this recipe, so I used both the garlic hand-stuffed Queen olives, and pitted Kalamata Greek olives. The Queen olives are firm and crunchy, and the addition of garlic cloves means theyâre simply bursting with flavor. Pearls Specialties Kalamata Greek olives are buttery and have a wine-like, fruity flavor. Combined with the creamy whipped labneh, the warmed olive oil with olives, tomatoes, and a dash of zaâatar add depth of flavor and a beautiful festive look with very little effort. Ingredients youâll need to make this homemade dip
How to make this whipped labneh dip with tomatoes and olivesThis simple labneh dip takes three key steps to make:
Labneh vs. Greek yogurtHomemade labneh is yogurt cheese that can be made ahead of time by straining plain whole milk yogurt until thick and creamy. If Greek yogurt is strained yogurt, then labneh is extra strained yogurt, if that makes sense. Like I mentioned earlier, you can make this dip with quality, very thick Greek yogurt. Using Greek yogurt as a substitute for labneh in this recipe will have a different consistency, but the idea will still work. Leftovers and storageOnce dressed in the warmed olive oil sauce, this whipped labneh is best enjoyed immediately, but leftovers will keep in an airtight container for two to three days (vs. plain homemade labneh, which can be stored in the fridge for a couple of weeks). More Mediterranean dips and sauces to try:Hungry for more? Here are all our Mediterranean Recipes! Whipped Labneh Dip Recipe
Creamy whipped labneh dip is a special appetizer that takes plain labneh to new heights. Dressed with a warm olive oil sauce with plump cherry tomatoes and Pearls Olives, this tangy dip is ready in just 10 minutes!
Course Appetizer, Dip
Cuisine Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Servings 6 people
Calories 61.7kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Calories: 61.7kcal | Carbohydrates: 4.2g | Protein: 7.2g | Fat: 2g | Saturated Fat: 0.3g | Monounsaturated Fat: 1.3g | Cholesterol: 3.3mg | Sodium: 202mg | Potassium: 158.3mg | Fiber: 0.7g | Vitamin A: 190.5IU | Vitamin C: 6.4mg | Calcium: 87.3mg | Iron: 0.5mg
The post 10-Minute Whipped Labneh Dip with Tomatoes and Olives appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/whipped-labneh-dip/ Loukoumades (Greek donuts with honey) are a simple but delightful Greek dessert. These Greek donuts are fried until golden and crispy while remaining soft on the inside. Finish it with honey syrup or powdered sugar and crushed nuts. Easy Greek donuts with honey syrupCrisp and golden on the outside and soft on the inside, loukoumades are the Greek version of donuts or, more accurately, donut holes. They're little balls of fried dough bliss that are topped with a sweet honey syrup. Add some crushed nuts, ice cream or even chocolate sauce and you have yourself a fine, decadent These loukoumades begin with a simple dough that's left to rise for an hour then rolled into donut balls, which are quickly fried then dipped into the honey syrup. The honey syrup contains just 3 ingredients and can easily be prepared while the dough rises, allowing these Greek donut holes to come together quickly. While honey is really all you need forserving, I love to top these off with some cinnamon, powdered sugar and crushed nuts. If you want to be super indulgent, add a scoop of ice cream or chocolate syrup. What you'll needThese Greek donuts are made with a handful of pantry staples and topped with a simple 3 ingredient syrup. For the Loukoumades
For the syrup
How to make loukoumadesThis Greek treat is super easy to make, just make sure to account for an hour of rise time for the dough.
Tips for successFor perfectly golden loukoumades, there are a few things to be aware of and keep in mind as you fry them.
Serving suggestionsLoukoumades can be served with just honey, powdered sugar and cinnamon as I do in this recipe or if you want to be extra indulgent, you can add a scoop of vanilla ice cream or chocolate sauce on top. I do recommend the crushed nuts for a little crunchy twist to balance the soft and sweet textures. How to store leftoversLoukoumades should be enjoyed fresh out of the pan. Unfortunately, they do not hold up well for making ahead or storing leftovers. You can try to store leftover donuts in an airtight container on the counter for a day or so (without the syrup) but I find that fresh is really the way to go. If you don't think you'll be able to finish off all 60 of them, you can easily cut this recipe in half as well. More dessert ideas:
Loukoumades (Greek Donuts with Honey Syrup)
Loukoumades (Greek donuts with honey) are a simple but delightful Greek dessert. These Greek donuts are fried until golden and crispy while remaining soft on the inside and drizzled with a sweet honey syrup. Add some crushed nuts and you have a decadent treat for anytime of the day!
Course Dessert
Cuisine Greek
Prep Time 20 minutes
Cook Time 10 minutes
Dough Rising Time 1 hour
Total Time 1 hour 30 minutes
Servings 60 small donuts
Calories 65.2kcal
Author Suzy Karadsheh
IngredientsFor the Loukoumades
For the syrup
Instructions
Nutrition
Calories: 65.2kcal | Carbohydrates: 14.5g | Protein: 0.7g | Fat: 0.8g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Sodium: 4.2mg | Potassium: 11mg | Fiber: 0.2g | Sugar: 9.4g | Vitamin C: 0.1mg | Calcium: 2.2mg | Iron: 0.3mg
The post Loukoumades appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/loukoumades/ Succulent baked balsamic chicken, loaded with flavor from a bold balsamic marinade with garlic, lemon juice, and herbs! Ready in just over 30 minutes. Balsamic glazed chicken youâll be making on repeat!An easy, unassuming balsamic marinade takes your average baked chicken dinner to a new level of delicious! This juicy, garlicky, appropriately sticky balsamic chicken recipe takes less than 10 minutes to prep. Once tossed in the quick marinade with balsamic glaze, garlic, lemon juice, and herbs, put it in the oven for 30 minutes or so. Iâm a big fan of chicken thighs for quick weeknight dinners; besides, itâs really hard to mess them up. But if you prefer boneless chicken breasts in this recipe, that will work. Youâll want to adjust the cooking time to make sure the breasts donât dry out (Iâll give you a few more tips on this later). Ingredients for balsamic chicken marinadeThereâs something decadent about food with a slight syrupy stickiness to them. What I love about this honey balsamic chicken is that it provides all that comfort without being overwhelmingly sweet. It is all thanks to a perfectly balanced balsamic marinade made of simple ingredients:
What is balsamic glaze?Balsamic glaze is also known as balsamic reduction, and it is simply balsamic vinegar simmered until reduced and thickens. Often times, a sweetening agent such as sugar or honey is added to enhance flavor and balance the tanginess of the vinegar. Homemade balsamic glaze can be stored in the fridge (in a tightly closed mason jar) for 1 to 2 weeks, and you can use it on many things from your skillet zucchini to a delicious baked salmon. How to make balsamic glaze from scratchIn this balsamic chicken thighs recipe, I took a shortcut and used store-bought balsamic glaze. But if you have some balsamic vinegar already in your pantry, you can make your own from scratch ahead of time. Here is how:
How to make balsamic chickenThis honey balsamic chicken is a breeze to make. Here is my step-by-step guide to make it (printer-friendly version below):
Tips for success
Serve it withThis balsamic glazed chicken is versatile and can be paired with a number of things including Italian roasted veggies, butternut squash, crispy fried burssels sprouts or baked zucchini. For a grain, you can try basmati rice or fluffy couscous. Additional FAQs for this balsamic chicken recipe
Can I use chicken breasts instead?
Yes, but chicken breasts cook faster than thighs, and they are prone to drying out. A perk of using breasts instead of thighs though is that chicken breasts typically absorb flavor from marinades better. For best results, use chicken breasts that are similar in thickness. To do this, lightly pound each breast with a meat mallet (like I do in my Italian baked chicken breast recipe). Chicken breasts baked at 425 degrees will take about 18 minutes or so to fully cook, and it does help to start the chicken covered in the oven for the first 10 minutes or so.
Can I cook balsamic chicken thighs on the stovetop?
Yes. You can cook it on the stove over medium heat. You will have to turn the thighs while they cook to prevent the glaze from burning. I prefer baking the chicken because I can pop it into the oven and forget about it until itâs ready!
How long will it keep?
Leftover balsamic chicken will keep in an airtight container in the fridge for three to four days. More chicken recipes for you to tryHungry for more? Here are all our Mediterranean Recipes! Easy Balsamic Chicken
Succulent baked balsamic chicken with a bold marinade made with balsamic glaze, garlic, lemon juice, honey, and herbs. Ready in just over 30 minutes. I used boneless, skinless chicken thighs, but you can use use chicken breasts, if you prefer (see the recipe notes).
Course Main Course
Cuisine Mediterranean
Diet Gluten Free
Prep Time 10 minutes
Cook Time 25 minutes
Servings 6 people
Calories 287.8kcal
Author Suzy Karadsheh
IngredientsBalsamic chicken marinade
For the chicken
Instructions
Notes
Nutrition
Calories: 287.8kcal | Carbohydrates: 7.9g | Protein: 29.6g | Fat: 15.3g | Saturated Fat: 2.8g | Polyunsaturated Fat: 2.4g | Monounsaturated Fat: 8.7g | Trans Fat: 0.1g | Cholesterol: 143.1mg | Sodium: 350.2mg | Potassium: 444.9mg | Fiber: 1g | Sugar: 3.3g | Vitamin A: 224.2IU | Vitamin C: 12.6mg | Calcium: 33.5mg | Iron: 1.8mg
The post Easy Balsamic Chicken appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/easy-balsamic-chicken/ Tender roasted delicata squash filled with a delicious Mediterranean farro mixture with nuts and dried fruit. These stuffed delicata squash halves make a hearty side next to roast turkey breast or an impressive vegan main with your favorite salad. Be sure to check out my video, no-fail tips, gluten-free option and more below. Pumpkin and butternut squash may get all the glory at the holiday table, but there are plenty of beautiful winter gourds to add to the list! One of my new favorites is delicata squash. What is delicata squash and what does it taste like?Delicata squash (also called peanut squash, sweet potato squash, and Bohemian squash) is a gourd with thin pale yellow skin, striped in green, and a bright orange flesh on the inside. It has a similar flavor to butternut squash and acorn squashâsweet, slightly nutty, with a gorgeous velvety texture like sweet potatoes! Unlike other winter squash varieties, the skin of delicata squash is edible, making it less fussy to prepare. But what excites me most about delicata is its smallish oblong shape. When halved and hallowed of their seeds, delicata squash make an ideal vessel for stuffing! And if youâve been reading my site for a while, youâve seen plenty of stuffed vegetables (Iâm a big fan), but Iâm actually new to stuffed delicata squash and Iâm so glad I tried it. If I am hosting a holiday party, I like to give my guests options, and this vegetarian recipe is a great alternative for my vegan friends and for those who donât want turkey. This stuffed delicata squash recipe is at once impressive looking and satisfying. Yet, itâs so simple to prepare that you donât need a special occasion to serve it. Delicata Squash with a Mediterranean farro fillingâ a festive side or vegetarian main!There are two components to this delicata squash recipe: tender roasted delicata squash and the wholesome, perfectly seasoned grain filling with farro, nuts, and some dried fruit such as raisins or cranberries. Youâll start by turning the delicata into vessels to carry the filling. Simply cut the delicata squash in half and scoop out the seeds, brush with some good EVOO and then roast until tender. While the squash is roasting, youâll get to work on the simple farro filling. Then youâll just scoop the delicious filling into the roasted delicata squash halves when ready. Squash with a warming farro filling is great for any night of the week. Just whip up a quick side salad and youâre good to go! Ingredients youâll need for this recipe
How to make stuffed delicata squashThis easy recipe begins with roasted delicata squash halves that have been hallowed of their seeds to make room for the delicious Mediterranean grain filling (or stuffing). Once the squash is in the oven, you'll work on the stuffing. Here is how to make it (the print-friendly recipe is just below):
Serve it withFor a special dinner (or the holiday table), winter squash is the perfect addition next to turkey, lamb rack, or my earlier citrus chicken. But you can serve these stuffed squash as a vegetarian main, drizzeld with a little herby chermoula and served with a festive beet salad, shaved brussels sprouts salad, or roasted cauliflower salad. Variations and Ingredient Substitutions
Make ahead tipsTo save time, you can roast the delicata squash and make the filling a day in advance, keeping them in the fridge each in their own separate container. Before assembling, warm the squash in the oven and the filling in a skillet for a few minutes. Additional recipe FAQs
Can you eat the skin of delicata squash?
Yes! Delicata squash skin is thin enough that you can eat it once the squash is cooked.
How to cut delicata squash with tough skin?
If the squash is too hard to cut through, put it in the microwave for a couple of minutes! Place the whole raw squash on a microwave-safe plate and microwave it for 2 to 3 minutes. Warming the delicata in the microwave will tenderize the skin just enough for your knife to go through easily. Be sure to wear oven mitts when removing the squash from the microwave! This hack works for all winter squash. the whole raw squash into the microwave for 2 to 3 minutes. This will soften the skin enough for you to cut through easily. Wear oven mitts when removing the delicata squash from the microwave. Browse all Mediterranean Recipes Visit Our Shop Roasted Stuffed Delicata Squash
Roasted delicata squash halves filled with a delicious Mediterranean farro mixture with nuts and dried fruit. Serve these stuffed winter squash as a hearty side or an impressive vegan main with your favorite salad!
Course Side Dish
Cuisine Mediterranean
Diet Vegan
Prep Time 15 minutes
Cook Time 30 minutes
Servings 4 people
Calories 360.7kcal
Author Suzy Karadsheh
IngredientsFor the squash
For the filling mixture
Instructions
VideoNotes
Nutrition
Calories: 360.7kcal | Carbohydrates: 45.5g | Protein: 6.7g | Fat: 20.1g | Saturated Fat: 2.2g | Monounsaturated Fat: 10.6g | Sodium: 306.7mg | Potassium: 1086.5mg | Fiber: 8g | Sugar: 6.5g | Vitamin A: 3164.9IU | Vitamin C: 31.4mg | Calcium: 107.1mg | Iron: 3.2mg
The post Roasted Stuffed Delicata Squash appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/stuffed-delicata-squash/ With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to add flavor to your meals. Use it over fish or meat, stir it in your soups, or spread it on your sandwiches. So many delicious ways to use this herby Moroccan sauce! Turn up the flavor with chermoula!Chermoula or charmoula, pronounced sher-moo-lah, is a popular North African condiment or sauce made of fresh herbs such as parsley and cilantro, with garlic, citrus and warm spices. Traditionally, chermoula is made using a pestle and mortar to meld the flavors while keeping the condiment thick, textured, and not too smooth. I took a shortcut and used my food processor. Just a few pulses is all you need. It takes a fraction of the time, and the flavor is just as wonderful! It can be used in many ways, including as a marinade for fish or chicken. Picture chermoula as being somewhat similar in nature to chimichurri, the popular Argentinian herb sauce. Both have a base of olive oil and fresh herbs (commonly parsley and cilantro), and are flavored with garlic and red pepper flakes. There are some differences between chimichurri and chermoula, however. First, the spices used in chermoula are decidedly North African with warm undertones like coriander and saffron. And while both sauces have an acidic element, chermoula typically incorporates fresh lemons juice while chimichurri has red wine vinegar. Some describe chermoula as a pesto, but clearly there are no nuts involved. To me, the closest comparison you can make to chermoula is Zhoug, a spicy Mediterranean sauce primarily composed of cilantro and hot peppers. I consider Zhoug to be chermoulaâs spicy cousin. What is chermoula made of?There are different variations of chermoula, but they mainly begin with a large amount of fresh parsley and cilantro, which make the base of this rich, green condiment. Garlic and spices such as ground coriander, red pepper flakes, paprika, ginger, and saffron (if you have it), provide the decidedly North African warm flavors. A good chermoula recipe will also include citrus (I used lemon juice) and a generous pour of extra virgin olive oil. The result is an unassuming green sauce with highly complex flavors that will delight your taste buds in the best way possible. Ingredients to make itMy lazy chermoula recipe is quick and easy. Hereâs what youâll need to make this condiment:
How to make chermoulaChermoula comes together in a food processor or good blender. Here is how to make it:
How to use chermoulaOne of the things I love about chermoula is its versatility. It is so easy to put together, and the flavors enhance so many different dishes. I love to keep a batch ready in the fridge so I can quickly use a few spoons whenever the mood strikes! Use chermoula sauce as a dip or marinade; stir it into soups, stews, and your favorite plain grain; or use it as a dressing for salads! It also adds a punch of flavor to finish up roasted vegetables like smashed potatoes, chicken, and I've even used it on scallops and beef tenderloin. How to store itStore your chermoula sauce in a tight-lid mason jar in the fridge for up to 4 days. You can also freeze it to use for later! As you do with pesto, simply add a spoonful of chermoula at a time to an ice cube tray and freeze for two to three months. Other sauce and dip recipes to try:Hungry for more? Here are all our Mediterranean Recipes! 5-Minute Chermoula Recipe
With bright flavors from fresh herbs, lemon, ginger, and red pepper flakes, chermoula is the perfect sauce to add flavor to your meals. Use it over fish or meat, stir it in your soups, or spread it on your sandwiches. So many delicious ways to use this herby Moroccan sauce!
Course Condiment
Cuisine Moroccan, North African
Diet Gluten Free, Vegan
Prep Time 5 minutes
Servings 16 tablespoons
Calories 94.1kcal
Author Suzy Karadsheh
Ingredients
Instructions
Notes
Nutrition
Serving: 1tablespoons | Calories: 94.1kcal | Carbohydrates: 1.1g | Protein: 0.3g | Fat: 10.2g | Saturated Fat: 1.4g | Monounsaturated Fat: 7.4g | Sodium: 5.1mg | Potassium: 41.1mg | Fiber: 0.4g | Sugar: 0.2g | Vitamin A: 453.1IU | Vitamin C: 8.9mg | Calcium: 8.7mg | Iron: 0.4mg
The post 5-Minute Chermoula Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/chermoula-recipe/ 20 minutes is all it takes to make this delicious haddock recipe, prepared Mediterranean-style in a garlic-lemon sauce with artichoke hearts, tomatoes and olives! An Easy Haddock Recipe for the Fish Skeptic!As someone who eats fish weekly as part of my Mediterranean lifestyle, I often get questions like, "I love fish but my family...not so much, what should I make that they might like?" Today's recipe is it! A fish recipe for the fish skeptics! This is an easy one-skillet lemony, garlicky haddock recipe, jazzed up with a few Mediterranean ingredients that I love. In this recipe, the mild-tasting haddock fillet (or similar white fish fillet), takes on a Mediterranean spice rub, then you quickly cook it (or poach it) a delicious, lemony sauce with garlic, shallots and artichoke hearts for about 4 to 5 minutes. to finish, throw in some fresh chopped tomatoes, herbs and green olives. This haddock recipe is bright and flavorful, I've tried it on a few fish skeptics and they gave it thumbs up! What is haddock & what does it taste like?Haddock is a type of white fish, similar to halibut or cod. It's a northern Atlantic fish with a mild, slightly sweet flavor and somewhat firm texture that turns beautifully tender and flaky when cooked. Because of this, it is among the fish types I always recommend to people who aren't fans of fish but would like to incorporate it into their diet. If you can't find haddock, you can use other white fish like cod or halibut fillet in this recipe. Ways to cook haddockIn this recipe, the fish is essentially poached, and it takes no more than 4 to 5 minutes to cook in the delicious lemony sauce. But there are many other ways to cook haddock fillet including:
Ingredient's you'll needThis recipe uses traditional Mediterranean seasonings to season the haddock and a base of white wine and lemon juice for the sauce.
How to make this haddock recipeMaking this one-pan haddock recipe is simple and takes just a few steps!
Tips for successIf this is your first time cooking haddock, here are a few things to keep in mind.
Serving suggestionsServe this one pan haddock recipe immediately after cooking, while the fish is freshly cooked, tender and flaky! With such a beautiful presentation and vegetables already prepared with it, this lemon halibut does not need much for serving. I would recommend a simple couscous or add even more lemon flavor to your dinner with this easy Greek lemon rice! How to store leftoversLeftover lemon haddock can be stored in the fridge for up to 3 days. Be sure to store in the sauce to avoid it drying out. I'm not a huge fan of reheating fish and will often enjoy leftovers at room temperature but in this case, you can easily reheat on the stove with the lemon sauce. It shouldn't dry out too much, just make sure to remove from the heat as soon as it's warmed through. More easy white fish recipes:Browse Top Mediterranean Diet Recipes. Browse all Mediterranean recipes. Visit Our Shop. One-Pan Mediterranean Haddock with Artichoke Hearts and Olives
With bold Mediterranean flavors this One Pan Lemon Garlic Haddock with Artichoke Hearts, tomatoes and olives is the kind of fish dinner that people who don't love fish can enjoy! The fish itself is mild, flavored with a delightful lemon and garlic sauce, and served with artichoke hearts, fresh tomatoes and herbs.
Course Main Course
Cuisine Mediterranean
Diet Gluten Free
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings 4 servings
Calories 324.8kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 324.8kcal | Carbohydrates: 11.8g | Protein: 25.4g | Saturated Fat: 2.5g | Monounsaturated Fat: 11.9g | Cholesterol: 77mg | Sodium: 977.6mg | Potassium: 608.2mg | Fiber: 4g | Sugar: 3.1g | Vitamin A: 1112.8IU | Vitamin C: 25.3mg | Calcium: 68.3mg | Iron: 1.6mg
The post Mediterranean Lemon-Garlic Haddock with Artichoke Hearts appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/haddock-recipe/ This easy baked cranberry chicken recipe is your ticket to a comforting and festive show-stopping dinner that takes little effort to prepare! You'll love the bold flavors from fresh minced garlic, rosemary, citrus, and tangy-sweet fresh cranberries all in one pan. Baked cranberry chicken with a Mediterranean twistYou can't go wrong with a comforting baked chicken dinner, especially when seasoned with piney rosemary. But if you're looking to kick things up a few notches and give your chicken a bit of a festive personality, add cranberries! This baked cranberry chicken brings the wow factor with such little effort! The flavor stars in this chicken recipe are decidedly Mediterranean: garlic, rosemary, and citrus â complemented by fresh cranberries. Once baked, the cranberries soften to a luscious, tangy-sweet topping for the chicken. The perfect pop of color and flavor! IngredientsHereâs what you need to make this holiday-worthy baked chicken:
How to prepare fresh cranberries for this recipeFresh cranberries are ideal for this baked chicken recipe. And luckily for us, they are typically available at grocery stores in the fall and through December for all sorts of holiday cooking. Keep these tips in mind as you prepare cranberries for cooking:
How to make cranberry chicken: step-by-stepMaking this simple, wholesome one pan chicken dinner requires little prep. Here is the step-by-step guide for how to make it (Printer-friendly version is below.)
What to serve with itIf you're using this cranberry chicken as the centerpiece for a special dinner, there are many sides and salads that can go along with it. I'll share a few favorites: Sides: Greek potatoes; Lebanese Rice; Fried Brussels Sprouts; Herbed Potatoes Salads: Shaved Brussels Sprouts Salad; Mediterranean Orange Salad; Tabouli; Greek Salad Additional recipe FAQs
How long to bake bone-in chicken?
At 425 degrees F, bone-in chicken will take about 30 to 35 minutes. Check after 25 minutes or so, using a meat thermometer inserted into the thickest part of the chicken to check its temperature. Cooked chicken will have an internal temperature of 165 degrees F.
Can I use boneless chicken to make this recipe?
You absolutely can. One of our readers, Christopher, tried it with boneless chicken and it worked out well for him. I recommend chicken thighs in this case. Start by browning the chicken for a couple minutes or so on each side, and then baking for around 25 minutes or until the chicken is fully cooked. If you're not sure that your cranberries will cook down well enough in this amount of time, you can go ahead and bake them for a few additional minutes before adding to the chicken.
Can I use frozen cranberries?
If you can't find fresh cranberries, frozen cranberries will also work in this baked cranberry chicken recipe. To prepare them, thaw them out ahead of time and be sure to drain them very well. You will not need to use white wine vinegar with frozen cranberries, but you do still need toss them in some brown sugar before using in this recipe. More baked chicken recipes you might likeBrowse all Mediterranean recipes Visit Our Shop Baked Cranberry Chicken with Rosemary
This easy baked cranberry chicken recipe with rosemary is the perfect festive dinner! Bold flavors from fresh garlic, rosemary, citrus, and tangy-sweet cranberries come together to create a show-stopping dish. If you like, you can marinate the chicken in the seasoning and citrus for a couple hours in the fridge or just do as in the recipe and allow it to sit at room temperature for a few minutes.
Course Entree
Cuisine Mediterranean
Diet Gluten Free
Prep Time 15 minutes
Cook Time 45 minutes
Servings 6 people
Calories 145.2kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 145.2kcal | Carbohydrates: 9g | Protein: 1.4g | Fat: 12.4g | Saturated Fat: 1.8g | Polyunsaturated Fat: 1.4g | Monounsaturated Fat: 8.9g | Trans Fat: 0.1g | Cholesterol: 0.7mg | Sodium: 10.9mg | Potassium: 128.6mg | Fiber: 2.6g | Sugar: 2.7g | Vitamin A: 212.4IU | Vitamin C: 16.4mg | Calcium: 21.2mg | Iron: 0.5mg
* This post first appeared on The Mediterranean Dish in 2019, and has been recently updated with new information for readers' benefit. The post Baked Cranberry Chicken Recipe appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/garlic-rosemary-chicken-cranberries/ |
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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