Italian Hot Chocolate (Cioccolato Caldo) is a thick, rich chocolate drink unlike any other. If you want an indulgent hot chocolate this recipe is for you! Throughout Italy, when the weather turns cold, hands are warmed with a small cup of rich, thick, and creamy Cioccolato Caldo, or Hot Chocolate. A bit of biscotti on the side makes the perfect after dinner (who am I kidding) anytime treat. Table of Contents
What is in Italian Hot Chocolate?The ingredients are pretty basic and you might have most of them in your pantry. Italian-style hot chocolate consists of:
You donât typically see marshmallows add to this like an American-style hot cocoa, however, it is common to dollop some freshly whipped cream on top and/or sprinkle some chocolate shavings if youâre so inclined. How to Make Italian Hot ChocolateAll you need is about 10 minutes, and a few ingredients to make this luxurious Italian hot chocolate. Whatâs the Difference Between Hot Cocoa and Hot Chocolate?Although hot chocolate and hot cocoa are often used interchangeably, theyâre actually different drinks! Italian Hot Chocolate is not the sweet, milky kids drink that you know as American-style hot cocoa.
Variations & ModificationsLooking for something even creamier? Want to add in some flavorings? Try these variations the next time you make a Cioccolato Caldo.
How to Serve an Italian-style Hot ChocolateRemember, this drink is hot! Use your coffee mugs, or heat-proof mugs when serving up a cup of Cioccolato Caldo. And then top with fresh cream or chocolate shavings (or both). The drink will continue to thicken as it cools, so serve it right away or keep it on very low heat and stir occasionally. More Recipes to Satisfy Your Chocolate CravingsBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Italian Hot Chocolate (Cioccolato Caldo)
Italian hot chocolate is thick, rich and decadent â a little goes a long way. When serving think, small teacups or espresso cups not coffee mugs.
Course Drinks
Cuisine Italian
Prep Time 5 minutes
Cook Time 5 minutes
Servings 4
Calories 340kcal
Author Elana Lepkowski
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 340kcal | Carbohydrates: 31.9g | Protein: 8.2g | Fat: 21.2g | Saturated Fat: 12.3g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 6.3g | Trans Fat: 0.1g | Cholesterol: 10.7mg | Sodium: 65.2mg | Potassium: 545.3mg | Fiber: 6.5g | Sugar: 18.3g | Vitamin A: 136.9IU | Vitamin C: 0.2mg | Calcium: 179.1mg | Iron: 5.8mg
The post Italian Hot Chocolate (Cioccolato Caldo) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/italian-hot-chocolate-cioccolato-caldo/
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This Turkish pide recipe, sometimes called Turkish pizza, is an oval flatbread stuffed with many different fillings. This recipe for vegetarian pide is made with feta cheese, spinach, red peppers and mushrooms. It's lovely to serve to a crowd, easy to make and full of flavor! Looking for a dinner idea loaded with vegetables, delicious, and fun to make? Then this Turkish flatbread called pide is for you! For this recipe I created a vegetarian pide made with spinach, mushrooms, onion, feta cheese, and red bell pepper for a little sweetness. The filling tastes divine, especially with the addition of sharp, tangy feta and a little heat from the Aleppo pepper flakes. I absolutely love pide! Even though this Turkish flatbread is sometimes referred to as Turkish pizza, there are noticeable differences between pide and pizza. Pide is shaped like a narrow American football, the dough is crispy on the outside soft and a little chewy on the inside. Unlike pizza, Pide doesnât include sauce, but like pizza, itâs loaded with toppings, can be eaten out of hand, and is loved by almost everyone. If youâve tried making other breads like focaccia or pita and youâve never tried your hand at Turkish pide, then it's time embark on this beloved meal and explore the wonderful variations of Turkish flat bread. Table of ContentsWhat is Pide?Pide is an oval-shaped flatbread common in Turkey and made with various meat or vegetable toppings. Throughout Turkey you can find pide shops called Pideci, that only bake these delicious flatbreads and serve them all day long. Itâs one of the things I love the most about my homeland. Variations of PideWhen making pide I place the toppings in the middle then fold the edges of the dough over just the outer portion of the filling so the ingredients are visible, however there are many ways to make pide.
What is in Pide?Pide has a simple dough, the dough ingredients are:
Some of my Favorite Pide ToppingsThink of pide as the ultimate clean out the fridge dinner. The goal is to use up what you have on hand. This was as true 300 years ago as it is today, so please do keep this in mind and use up any cheese, olives, vegetables you have around the house!
Tips for Making Turkish Pide Bread:Turkish flatbread is really easy to make (even if youâre not used to yeasted breads). Just follow a few of my simple tips below for beautiful, delicious pide everytime!
How to Store, Freeze, Reheat Vegetarian PideOnce baked and cooled down, slice pide and keep in the fridge, covered, for up to 2 days. Although, pide is best eaten when freshly baked; it freezes well too. To freeze pide: Wrap it in foil as a whole or in slices, in one layer and freeze. If you have a lot to freeze you can layer it between pieces of parchment then freeze it in an airtight container for up to 3 months. To reheat pide: Place the pide on a baking sheet and place in a preheated oven at 400°F for 6-8 minutes. More Delicious Bread RecipesBrowse all Mediterranean recipes. Try our Early Harvest Greek EVOO!An exquisite cold extracted and unfiltered oil with a perfectly balanced complexityâ rich green, fruity and pungent with a peppery finish. This EVOO features high levels of polyphenols and extremely low acidity. Vegetarian Turkish Pide (Peynirli, Sebzeli Pide)
Pide, oval flat breads with various toppings, is a popular and healthy âfast foodâ in Turkey. There are pide shops called Pideci that only bake these flat breads and serve them all day long. Pide is made with a wide variety of toppings from vegetables or with meats such as sucuk (Turkish spicy sausage) and pastirma, Turkish dried cured beef.
Course Appetizer, Bread, Entree
Cuisine Turkish
Prep Time 25 minutes
Cook Time 25 minutes
Rise Time 1 hour
Servings 8
Calories 301.4kcal
Author Ozlem Warren
IngredientsFor the dough:
For the topping:
For the egg wash:
Instructions
Notes
Nutrition
Calories: 301.4kcal | Carbohydrates: 34g | Protein: 9.3g | Fat: 14.8g | Saturated Fat: 3.6g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 8.7g | Trans Fat: 0.003g | Cholesterol: 33mg | Sodium: 484.1mg | Potassium: 374.6mg | Fiber: 3.1g | Sugar: 2.4g | Vitamin A: 2291.5IU | Vitamin C: 25.5mg | Calcium: 110.3mg | Iron: 2.7mg
The post Pide (Turkish Flatbread) with Feta, Spinach and Mushrooms appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/turkish-pide/ Strata is a savory, layered breakfast casserole made with bread, eggs, meat and vegetables. Make it the day before and bake it in the morning! Iâve been making breakfast strata recipes in one form or another for the better part of 20 years. These layered egg casseroles are easy to make, easy to adapt to what you have on hand, perfect for meal prepping, and are the ultimate one-pan meals. For this strata recipe, I layered crusty bread (my favorite is sourdough, but really any will do), prosciutto, roasted red peppers, chevre and parmesan cheeses, eggs and milk with some Italian seasoning tossed in for good measure. The combination of tangy chevre, fresh spinach, roasted red pepper and a hint of saltiness from the prosciutto make this dish not only flavor packed but a colorful feast for the eyes. To make it vegetarian, simply skip the prosciutto. If Iâm hosting breakfast or brunch for my extended family and friends, I will make strata the night before and put it in the oven just before everyone arrives the next morning, but you can also make it and bake it all in one day. Strata recipes make me deeply happy because they work on my schedule. (Leftovers make great next-day lunches, too!) Table of ContentsWhat is in this Strata Recipe
How to Make Breakfast StrataBreakfast casseroles are easy to make, which is why they are so popular. Use what you have on hand and donât worry too much about the combinations. For this recipe I wanted a lot of bright colors and flavors, so I opted for spinach, roasted red peppers (from a jar), a little salty prosciutto and good crusty bread.
Ways to Adapt this Strata RecipeAmong the many attributes one could associate with stratas the very best is flexibility. Get creative and use what you have when making a breakfast casserole. Here are few ideas to make this recipe your own.
Make it a FeastI have a massive family. Iâm one of six children so by the time we all get together with spouses and children a lot of food is needed even for casual family gatherings. I always have a bevy of drink options: juice for the kids, coffee, and tea for me. Iâm an avid gardener so I love how this Arabic Tea Recipe uses fresh mint. If breakfast rolls into lunch or dinner, Iâve been known to whip up a batch of sangria to finish the day out. More Amazing Egg Recipes (Yep, Amazing!)Browse all Mediterranean recipes. Our Nocellara EVOO is the perfect choice for this strata! This extra virgin olive oil is produced from hand-picked and cold extracted Nocellara olives, which produce an exquisite medium intensity oil. The results are aromas of freshly-picked tomatoes and vegetables, with a mildly bitter and spicy finish. Strata (Baked Egg Breakfast Casserole)
You can prepare this entire recipe the night before you plan to serve it. Just cover it with foil and place it in the fridge. When ready, put the whole thing in a preheated oven.
Course Breakfast
Prep Time 20 minutes
Cook Time 1 hour
Servings 10
Calories 337.5kcal
Author Summer Miller
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 337.5kcal | Carbohydrates: 29.4g | Protein: 19g | Fat: 16g | Saturated Fat: 7.3g | Polyunsaturated Fat: 1.9g | Monounsaturated Fat: 5.3g | Trans Fat: 0.02g | Cholesterol: 157.4mg | Sodium: 1001.8mg | Potassium: 328.8mg | Fiber: 1.6g | Sugar: 6.1g | Vitamin A: 1460.6IU | Vitamin C: 9mg | Calcium: 290.9mg | Iron: 3.2mg
The post Breakfast Strata (Baked Egg Casserole) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/breakfast-strata-baked-egg-casserole/ Vin Brulé, an Italian mulled wine, is a warm, spiced red wine drink with hints of orange, cinnamon, clove and honey. Learn how to make mulled wine at home with this super easy recipe. When celebrating the holidays this comforting, warm, citrusy, and richly spiced Vin Brulé, an Italian-style mulled wine, should be a staple on your winter table to warm the hands and hearts of your guests. Table of ContentsWhat is Mulled Wine?Vin Brulé, an Italian mulled wine, is a warm, spiced red wine drink with hints of orange, cinnamon, clove and honey. Learning how to make mulled wine is as easy as slicing up a few oranges and lemons, then popping them into a pot with spices, honey, and red wine. Set it over low heat to infuse the wine with flavor, and create a soothing warm drink for cold nights. Throughout most wine-growing countries, youâll find some form of mulled wine. Heating wine and flavoring it made use of excess wine (or wine that didnât taste that great). The popularity of mulled wine as a holiday drink came to a height during the Victorian era, when Charles Dickensâ âA Christmas Carolâ helped to cement some of those holiday traditions, including featuring mulled wine! Best Wine and Liquor for Mulled WineWhile there is a tendency to think âcheapâ when grabbing a wine bottle for mulling, Iâd advise against grabbing something that you wouldnât drink on its own. And counterpoint, donât grab something youâd only break out for very special occasions. A dry Italian red wine will help balance the sweetness from the fruit. Look for these wine varietals at your local wine and spirits store:
Wine is the most important âliquorâ in this recipe, but one can often encounter mulled wine recipes featuring added liqueurs to enhance the overall flavor of the drink. In Italy, brandy is common, and it can either be added to the simmering pot (where the alcohol content will decrease a bit) or directly added to the drink when served. While brandy may be the most popular addition in mulled wine recipes, you neednât stop there. The addition of cognac, spiced rumâor my favorite, Italian amarettoâcan be used to great effect. I especially love the nutty taste that amaretto imparts to the mulled wine, complementing the fruit flavors and reminding me of certain panettone breads at holiday time. What is in Mulled Wine (Vin Brulé)?After your wine and liqueur of choice, here are a few additional ingredients that bring the flavors of the holidays into your home with their sweet and spicy aromas.
How to make Mulled Wine (Vin Brulé)When youâre entertaining, the last thing you want is to be away from guests, and this recipe for Vin Brulé is an effortless, hands off way to provide a delicious, warm drink for you and your guests. To make the drink:
Tips and Tricks for Making Mulled Wine
Want to make this mulled wine recipe ahead of time? Follow the instructions for making it on the stovetop, remove all the spices, and let it cool. Cover and refrigerate for up to 3 days. When you are ready to serve, warm it gently on the stove for 10 minutes. No need to add any extra spices, as it will already have the flavor infused from the first simmer. What to Serve with Vin BruléItalian mulled wine is perfect for the holidays because it makes a big batch and everyone can go at their own pace. Let the scent of citrus and spices fill the air while guests snack on Pizzicati, a bite sized jam-filled Italian pinch cookie, eggplant caponata served over toasts, or keep it simple with a cheeseboard. More Drink RecipesBrowse all Mediterranean recipes. Check out our Online Store!From high quality olive oils and spices, to scrumptious honeys, jams and more, we've got you covered! Our shop features a variety of Mediterranean favorites you need to stock your pantry. Mulled Wine (Italian Vin Brulé)
This flavorful mulled wine is so simple to make. Comforting, warm, citrusy and perfectly spiced, it's made for a holiday crowd but can easily be scaled down if needed.
Course Drinks
Cuisine Italian
Prep Time 10 minutes
Cook Time 15 minutes
Servings 12
Calories 166.7kcal
Author Elana Lepkowski
Ingredients
Instructions
Notes
Nutrition
Calories: 166.7kcal | Carbohydrates: 15g | Protein: 0.6g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.05g | Sodium: 1mg | Potassium: 86.4mg | Fiber: 1.8g | Sugar: 9.1g | Vitamin A: 80.3IU | Vitamin C: 22.3mg | Calcium: 30.3mg | Iron: 0.4mg
The post Mulled Wine (Italian Vin Brulé) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/mulled-wine-italian-vin-brule/ Ready to give your meals a bold Mediterranean twist? This roundup of Best Mediterranean Recipes of the year will give you all the inspiration you need. Whether you are looking to follow the Mediterranean diet or you simply love the bright flavors of Mediterranean food, there is something for everyone on this list of Mediterranean recipesâfrom delicious Mediterranean dinners to satisfying breakfasts, soups and salads, and even a little dessert! (Also be sure to check out our collection of top Mediterranean Diet Recipes). Mediterranean FoodMediterranean food is a delicious and exciting way to eat, spanning flavors from many cultures and countries from South of Europe to North Africa and the Middle East. There is so much to love about eating Mediterranean, and thankfully it is a balanced and healthy way to eat. A Word About the Mediterranean DietEating the Mediterranean diet is about emphasizing quality extra virgin olive oil, vegetables and fruits, legumes and grains, and lean proteins including fish and poultry. You won't find a list of dos and don'ts when eating the Mediterranean way, and yes, you can absolutely have a little dessert and a glass of sangria on occasion. To understand this way of eating better you can read more about what is the Mediterranean diet and how to follow it. But, the majority of the recipes in this roundup follow the Mediterranean way of eating and are a great place to start! (And here is a handy shopping list to stock your pantry for Mediterranean cooking). Now let's get to the best Mediterranean food recipes of the year! Best Mediterranean Recipes to Try in 2023Drum roll for the best Mediterranean recipes of the year! To see each recipe, simply click on the recipe name. Mediterranean Breakfast RecipesHere are a handful of satisfying Mediterranean breakfast recipes, but you can also see more breakfast ideas here. Egg Toast Easy Shakshuka Recipe Smashed Chickpea Toast Mediterranean Dinner RecipesWhat's for dinner? I have you covered with a handful of easy and delicious ideasâsome traditional and some modern, but all with bold Mediterranean flavors! Green Goddess Chicken Thighs Turkish Red Lentil Soup Cioppino Recipe (Seafood Stew) Lemon Pasta Greek Lamb Kleftiko Turmeric Lemon Chicken Soup Greek-Style Roasted Branzino Moroccan Chicken Döner Kebab Pasta with Homemade Spaghetti Sauce Baked Cod with Lemon and Garlic Loaded Mediterranean Falafel Bowls Mediterranean Salads and SidesProbably one of the biggest things about eating the Mediterranean way that I love are the inclusion of big salads and vegetable sides in every meal! Here are just a handful of favorites in this category... Roasted Asparagus Salad with Tomato and Basil Oven Roasted Tomatoes Mediterranean Cucumber and Tomato Salad Sautéed Cabbage with Garlic and Lime Lemon Parmesan Lettuce Salad Watermelon Salad Tabouli Mediterranean Appetizers and MezzeShareable sides and small plates are commonly enjoyed in many Mediterranean countries to round out, start or complete a meal and they include some of my favorite recipes. Buratta with Tomato, Basil and Prosciutto Whipped Feta Dip Patatas Bravas Sautéed Shrimp Muhammara Mediterranean Desserts and BreadsEveryone enjoys a treat from time time and they are a welcome part a balanced lifestyle. We lean toward desserts made with olive oil and less sugar, but all of the flavor, color and beauty you can handle! Orange Cardamom Olive Oil Cake Pizzicati Baklava Focaccia Bread Pita Bread *This post is updated every year to reflect readers' choices and top Mediterranean recipes for the given year. Browse all Mediterranean recipes here. Top Mediterranean Recipes to Try: Mediterranean Falafel Bowls
The list of Best Mediterranean Recipes of the year has plenty of delicious ideas for you, but here is one recipe to start with, if you're not sure: falafel bowls! 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
VideoNotes
Hungry for More? Join my e-mail list for FREE to receive new recipes and my weekly dinner plan! Browse all Mediterranean recipes. The post 30+ Top Mediterranean Recipes of the Year! appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/best-mediterranean-recipes-of-2018/ Maamoul (Ma'amoul) are delicate date-filled butter cookies with a decorative pattern on the outside made by using a maamoul mold, a fork, or pinching the dough. Maamoul is on the dessert table throughout the Middle East for holidays and celebrations of all kinds. Molded, cut-out, and shaped shortbread cookies are a tradition in so many cultures for holidays and gatherings. My own Lebanese tradition of maamoul, molded filled butter cookies, is one that we look forward to as much for the making as the eating. Table of Contents
What is maâamoul?Maamoul is a shortbread-style cookie made with either flour or semolina. You can fill maamoul with date paste as I do in this recipe, or use ground pistachios or walnuts. Creative bakers use maamoul molds or other tools to create the decorative pattern on the cookie before dusting it with powdered sugar. What is in Maamoul?
How to Make MaamoulWhisk clarified butter (ghee), sugar, eggs and blossom water together: In a stand mixer fitted with the whisk attachment or using a hand-held mixer, beat the butter first on medium, then on high speed in a large bowl until creamy and light, about 3 minutes. Scrape down the sides of the bowl and add the sugar, egg, and orange blossom water or vanilla extract. Beat until the mixture is thick, pale, and creamy, another 2-3 minutes. Scrape down the sides of the bowl once or twice during beating. Add the flours and mahleb: If using a stand mixer, remove the bowl from the stand. Add the semolina, all-purpose flour. If using mahleb, add that here too. Use a spoon or rubber spatula to combine the ingredients together until you have a crumbly dough that holds together when squeezed. Check the dough: The dough is too wet if it stays on your fingertips when squeezed. Add all-purpose flour 1 tablespoon at a time, stir and squeeze. If the dough feels dry (youâll see cracking), add milk 1 tablespoon at a time, stir and squeeze. Squeeze the dough as you work, until the dough is smooth, pliable, and soft. Let the dough rest: Set the dough aside to rest for about 15 minutes. You want the flour to absorb the moisture. The dough should be soft and pliable after resting. Add more flour or milk if needed to reach the proper consistency (another rest after this is not necessary). To shape and bake the dough: Portion out a 1 ounce piece of dough about the size of a walnut or tablespoon. Shape it into a ball by rolling the dough between the palms of your hands. To shape maamoul using a mold. Coat the interior of the mold with flour and knock out the excess. Do this before molding each cookie to help release the molded dough. Place the dough ball into the mold and press into the center of the ball to create a hollow space in the center. This will push the dough up above the edges around the perimeter of the mold. Roughly shape about a tablespoon of date paste into a ball and drop it into the hollowed space. Use the displaced dough from around the edges of the mold cavity to enclose the date ball, covering it completely. Smooth the dough flat. Turn the mold face down and tap the top corner of the mold head firmly on the work surface. Whack it once or twice to release the cookie. Carefully transfer the cookie to the prepared baking sheet and place them 1-inch apart. To shape maâamoul by hand. Dust your work surface with flour. Use your hand or a rolling pin dusted with flour to flatten the dough ball to about ¼-inch thick in an oblong shape, about 2 ½-inches long by 1 ½ inches wide. Shape a tablespoon of date paste into a log similar in shape but smaller than the flattened dough. Lay the log of date paste in the center of the dough and cover the date filling with the dough. Turn the log over, continuing to smooth and shape it by hand into a log, ensuring there are no cracks. Use a fork to press or a strawberry huller to pinch the top of the dough in a deep, decorative pattern, piercing all the way to the date filling. Carefully transfer the cookies to the prepared baking sheets and place them 1 inch apart. Shape the cookies until all the dough is used: Repeat the shaping process with a mold or by hand until the filling and dough are used up. Bake the cookies: Bake the cookies, one sheet pan at a time, in the center of the oven, for 15-17 minutes, or until the cookies are a pale golden brown. Check the cookies frequently in the last 5 minutes of cook time to check for cracking. If the tops begin to crack, immediately remove the cookies from the oven. How to Clarify ButterIf clarifying your own butter, melt 2 sticks of butter in a saucepan over low heat. Leave it undisturbed, until completely melted, about 15 minutes. During this time the solids will separate. Leave the solids behind and use the clarified butter. Here's how:
You can purchase clarified butter, also called ghee at well-stocked supermarkets if the idea of making it feels like too much. Use high quality store-bought ghee made from actual butter, not oil with butter flavoring. Whipping the clarified butter in this recipe contributes to the light, melt-in-your-mouth quality of maamoul cookies. What is Mahleb?Bakers with access to mahlab, a spice ground from the kernel of the St. Lucie cherry, use it in maamoul recipes to impart a delicate almond flavor. Mahleb (also known throughout the Mediterranean as mahlabh, mahaleb, mahleppi, and mahlebi) has a scent and flavor akin to freshly ground raw almonds. Itâs totally optional for this recipe, but adds a nice touch if you want to pick some up at your local Middle Eastern marketplace.
How Do You Shape Maâamoul?Bakers achieve the decorative pattern on maamoul cookies by using a special tool called a maamoul molds can be found in Middle Eastern markets. They are typically machine-carved in wood or made of plastic. To shape maamoul with a mold:
To shape maamoul without a mold: It's easy to create beautifully shaped maamoul without a mold too. Both methods begin the same way, by forming about an ounce of dough, the size of a walnut, into a ball.
Tips and Tricks for Making MaamoulThe light, meltaway texture of maamoul means that the dough can be delicate. As with any shaped cookie, the texture of the dough is essential to achieving and holding its shape.
Can you make Maamoul Ahead of Time?Even though maamoul seems elaborate with its shape, because they hold so long at room temperature, they travel well, too. Use a buffer between layers and around the perimeter of your packing tin, Tupperware, or box. I like scrunched up wax paper for this since it protects cleanly and gently, without damaging the cookies.
How to Serve MaamoulMaamoul are such pretty, delectable cookies that they stand on their own platter with ease. Traditional dessert platters or tables will also include baklawa (baklava) and other cookies such as ghraybeh butter cookies and sesame barazek cookies. These date-filled cookies are a favorite at Christmastime, weddings, and other special events. Christian and Muslim religious traditions that include fasting include maamoul and other treats to celebrate when the fast is finished. A portion of our every batch is always gifted to friends and my Aunt Hilda always presented them beautifully. To gift them as Hilda would, place each cookie in its own foil cup and stack them high on a plate, wrap it like the present it is in cellophane, and tie with a bow. Whether serving maamoul for a special event or simply to enjoy with a friend, the cookie is right at home next to a cup of aromatic tea or coffee. More Cookies and DessertsBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Maamoul (Date Filled Cookies)
These decorative date-filled butter cookies are a traditional dessert served throughout the Middle East for celebrations of all kinds. Just as fun to make as they are to eat!
Course Dessert
Cuisine Lebanese, Middle Eastern
Prep Time 45 minutes
Cook Time 15 minutes
Rest Time 15 minutes
Servings 18 cookies
Calories 250kcal
Author Maureen Abood
Ingredients
Instructions
Notes
Nutrition
Calories: 250kcal | Carbohydrates: 39.1g | Protein: 3.3g | Fat: 10.7g | Saturated Fat: 6.6g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 2.8g | Trans Fat: 0.4g | Cholesterol: 36.2mg | Sodium: 85.1mg | Potassium: 224.5mg | Fiber: 2.5g | Sugar: 19.8g | Vitamin A: 368.1IU | Calcium: 25.8mg | Iron: 1.2mg
The post Maamoul (Date Filled Cookies) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/maamoul-date-filled-cookies/ Greek lamb kleftiko is a traditional Greek dish of slow-roasted lamb cooked in parchment with potatoes and vegetables. This easy recipe shows you how to make fall-apart-tender Greek lamb roast, an impressive dish to feed a crowd! I'm not new to cooking leg of lamb or lamb roast, but it is something I save for special occasions when I want to bring the "wow factor" to dinner. If you're looking for something to knock the socks of your dinner guests, this Greek lamb kleftiko recipe delivers on both taste and presentation. This foolproof method will give you perfectly tender lamb every time regardless of whether this is your first or 50th time making lamb. The secret to succulent lamb and tender vegetables is cooking everything wrapped in parchment paper. And to make it even easier, I use boneless leg of lamb. This is is the ultimate in one-pot cooking! I always like a big Greek salad to start the meal. The fresh crisp vegetables are a great way to ease into the rich lamb meat. But kleftiko really is a meal in one so if you don't want to add a salad or don't have time. Don't worry about it; there will still be plenty to eat. I promise! Table of Contents
What is klefiko?Kleftiko (or klephtiko) is a celebratory Greek dish of slow-roasted lamb with potatoes and vegetables cooked together in parchment paper until meltingly tender. The klephts, according to Encyclopedia Americana, carried on a perpetual war against Turkish rule during the Greek war of independence from 1821 to 1832. During this time, they considering everything belonging to a Turk a "lawful prize" â including food. The name of this recipe, "lamb kleftiko," literally means stolen lamb. Traditionally, mountain klephts (or klefts) in rural Greece cooked their meat in makeshift earthen ovens. These ovens were basically holes in the ground with branches set over embers. The design trapped the smoke and smell of the food underground the klefts could go about their business undetected. Needless to say, slow-roasting meat in an enclosed small space where the steam and heat are trapped for hours will produce the most meltingly tender lamb. Genius! Nowadays, kleftiko is cooked in parchment parcels in the oven. Why Should You Wrap Meat in Parchment for Slow-Roasting?Not only does parchment protect your pan and for easy clean-up, but when you envelop meat in parchment paper before roasting, it traps the heat and moisture, creating a steam pocket that helps the meat cook gently from the outside. The result is meltingly tender lamb that is never dry! What's in Lamb Kleftiko?Lamb, vegetables, and the marinade (including seasoning) make up this rustic Greek lamb recipe. As a finishing touch, cheese, such as blocks of feta, is often added. Let's walk through what you need to make this recipe:
How to make kleftikoHere is the step-by-step tutorial for how to make this lamb recipe (the print-friendly recipe with ingredient measurements is just below)
What to Serve with KleftikoWhat I love most about this lamb and vegetable recipe is that it's a whole meal all in one pan. Nothing else is needed unless you want some crusty bread to go with the tender veggies. However, if you're hosting a large party and want to add a couple more sides next to your kleftiko, Greek lemon rice and a big salad would not hurt. But you can browse our Greek recipe collection for more ideas! How to Serve and Store Leg of LambThis is a great make-ahead recipe that will keep in the fridge for a good 4 to 5 days. Allow leftovers to cool before refrigerating in a glass container with a tightly-closed lid. More Lamb RecipesBrowse all Mediterranean recipes. Our Private Reserve EVOO is perfect for Kleftiko!Fruity with a peppery finish, this EVOO comes from the Hinaris Family Estate in Kyparissia, Greece. Grown and processed from 100% native Koroneiki olives! Kleftiko Recipe (Greek Lamb Cooked in Parchment)
This recipe is all you need to make the best fall-apart tender lamb kleftiko! This traditional Greek lamb roast is easy to make and perfect for a small crowd.
Course Entree
Cuisine Greek
Prep Time 20 minutes
Cook Time 3 hours 45 minutes
Marinating Time 2 hours
Servings 8
Calories 327.1kcal
Author Suzy Karadsheh
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 327.1kcal | Carbohydrates: 27.6g | Protein: 31.3g | Fat: 9.1g | Saturated Fat: 4g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 3g | Cholesterol: 92.6mg | Sodium: 403.1mg | Potassium: 1030.8mg | Fiber: 3.7g | Sugar: 3.7g | Vitamin A: 1332.3IU | Vitamin C: 51.6mg | Calcium: 146.5mg | Iron: 4.9mg
The post Kleftiko (Greek Lamb in Parchment) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/kleftiko-greek-lamb-in-parchment/ Pizzicati are delicate Italian shortbread cookies filled with jam. Sometimes called biscotti pizzicati or simply pinch cookies, the jam-filled cookies are not too sweet and beautiful on a dessert tray. Pizzicati is one of my favorite cookie recipes and for good reason. These delicate jam-filled shortbread cookies have a light texture, and a subtle sweetness. This recipe makes about 30 to 40 cookies depending upon how thin you roll the dough. Each cookie is quite small â only about two bites each and finished with a light dusting of powdered sugar. Depending upon the size of your cookie cutter and how thin you roll the dough you may get fewer cookies. When it comes to filings, I prefer strawberry, fig or apricot jam. While I have tried pizzicati with nutella I must admit, itâs not my favorite. (I know! Iâm so sorry to all the chocolate hazelnut lovers out there!) Regardless, of what you put inside these tender shortbread morsels, you are certain to delight your friends and family with these sweet Italian cookies. Table of ContentsWhat is in Pizzicati?I love these cookies because they are so simple and easy to make. My eleven-year-old daughter and I make these all the time. I roll and cut the dough, she fills with jam and pinches the two sides together in the middle.
How to Make PizzicatiItalian pinch cookies really are easy to make, but like any roll out cookie you want to keep the dough chilled. If your dough gets too warm it might stick to the counter or make it difficult to roll out.
When to Enjoy PizzicatiIâm pretty sure Iâve never struggled to find a way to enjoy a shortbread cookie let alone one filled with jam! But if you need some ideas I have a few for you. Donât relegate pizzicati to a simple Christmas cookie placed on a dessert table along with other after dinner bites like Lemon Ricotta Cheesecake, Chocolate Covered Dates and Brownies. Make these cookies for a bridal shower, Sunday brunch, baby shower or a Motherâs Day spread. Get the coffee ready! How to Store and Freeze PizzicatiIf youâre anything like me, you like to get a head of a big gatherings. If youâre in that camp, then youâre in luck. Make a batch of cookies. Bake them off, let them cool, then pop them in the freezer. More Sweet TreatsBrowse all Mediterranean recipes. Try our Fig Jam!This traditional Fig Jam is made from Greek Figs, plump little flavor bombs of honeyed delight! Another great option for filling your pizzicati cookies! Pizzicati (Italian Pinch Cookies)
These delicate jam-filled shortbread cookies are so simple and easy to make. With a light texture and subtle sweetness, they pair perfectly with some coffee or hot tea at the end of a meal.
Course Dessert
Cuisine Italian
Prep Time 15 minutes
Cook Time 12 minutes
Chill Time 1 hour
Total Time 1 hour 27 minutes
Servings 40 cookies
Calories 64.8kcal
Author Summer Miller
Equipment
Ingredients
Instructions
VideoNotes
Nutrition
Calories: 64.8kcal | Carbohydrates: 8.3g | Protein: 1g | Fat: 3.1g | Saturated Fat: 1.9g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.8g | Trans Fat: 0.1g | Cholesterol: 15.7mg | Sodium: 32mg | Potassium: 12.9mg | Fiber: 0.2g | Sugar: 2.9g | Vitamin A: 99.4IU | Vitamin C: 0.3mg | Calcium: 6.5mg | Iron: 0.3mg
The post Pizzicati (Italian Pinch Cookies) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/pizzicati-italian-pinch-cookies/ Simit is an easy-to-make Turkish bread coated in sesame seeds. Sometimes called a Turkish Bagel, this simit recipe is delicious on its own, or sliced in half to make a sandwich. Serve it as part of a breakfast, lunch or brunch spread. I adore simit and it really is the quintessential Turkish street food; these sesame-encrusted bread rings are no doubt the most popular snack in my homeland Turkey. Coated with golden sesame seeds, Simit has a crunchy outside and soft, pull apart inside. I just canât decide which I like more â simit or Turkey's favorite sweet treat, Lokum also known as Turkish Delight. To be honest, I think you should make both! Serve simit for breakfast with Menemen, Shakshuka or sliced eggs along with some vegetables like cucumbers and tomatoes. Or enjoy it with your favorite snacks and spreads like marinated feta and labneh. If you have a bit of a sweet tooth or just like to keep it simple a drizzle of honey or spread of jam is equally delicious. Although, I no longer live in Turkey, every time I make this Simit recipe or teach the process in my cooking classes, it brings me right back to the streets of my homeland. It really is easy to make this beautiful bread once you get the hang of shaping it. Table of ContentsWhat Ingredients are Needed to Make Simit:Like most breads the ingredient list is pretty simple, but there is one ingredient that may be difficult to come by â Grape molasses, üzüm pekmezi. It's a type of syrup made from the juice and must of certain fruits, usually grapes or figs. In the event, that you canât find grape molasses then date, fig or carob molasses would work. You can find them in Turkish, Greek, Middle Eastern or Mediterranean specialty stores. If you are really in a bind, use regular molasses available in large grocery stores, but the flavor would be different.
How Do You Make SimitMaking these Turkish bagels starts out like making most breads â bloom a little yeast then combine it with flour, and let it rise. The fun part starts when you shape the dough into ropes and twist them together. 1. Bloom the yeast: Into a medium bowl, combine the sugar and 1 ½ cups lukewarm water (between 90-110°F). Add the yeast, mix with a small spoon and set aside for 5 to 8 minutes, until the yeast becomes foamy. 2. Make the dough: Into a large bowl, add the flour and salt. Stir to combine then make a well in the center. Add the yeast mixture and stir to form a coarse dough. 3. Preheat the oven, prepare the baking sheets and dipping station: Preheat the oven to 400°F. Line 2 large baking sheets with parchment paper. Combine the grape molasses, with the remaining water and whisk together. Pour the sesame seeds onto a large plate. Set it next to the bowl of molasses water. 4. Deflate and shape the dough: Dump the dough onto a lightly floured work surface. Stick your fist in the center of it to deflate or knock back the dough. Shape it into a ball. Divide the dough ball into 8 even sized pieces. 5. Cut and Stretch the dough: Working with one piece of dough at a time, use your hands to roll each dough segment into a long rope about 24-inches long. The dough is sturdy so you can apply gentle pressure as you roll and stretch the rope. I tend to work with my hands side by side in the center of the dough. Than, while rolling the dough back and forth I slowly separate my hands as the dough lengthens. 6. Twist the dough: Fold each rope in half so two ends align. Then use your hands to twist it into a two stranded ârope.â Join the ends together to make a circle, and press them firmly together to seal the circle. Gently shape the area where you pressed the ends together to make it rounded and not flat. Repeat with the remaining dough. In the end you should have 8 twisted rope circles. 7. Dip each ring: Dip each ring, first into the molasses mixture, submerging it completely. If you donât have enough liquid to submerge it, flip it over so both sides are coated. Once the bread it coated, remove it from the molasses mixture, gently shaking off any excess. Set the bread ring in the sesame seeds, turn gently to coat both sides. Transfer to the prepared tray and set aside at room temperature for about 15 minutes, to puff slightly. Repeat with the remaining ropes. 8. Bake: Place the baking sheet in the pre-heated oven for 20 minutes or until deep golden brown and cooked through. Transfer to a wire rack to cool. Tips and Tricks for Making SimitHave fun! It really is easier than you think to make this simit recipe at home. And when all is said and done it feels like a hugely satisfying accomplishment. Pay attention to the shaping instructions in the recipe and make it your own. As always, practice makes it better!
Simit VariationsThe word âsimitâ derives from âring of flourâ and there are variations throughout Turkey, though this sesame version is the most popular. Let creativity be your guide and add your own flair to this recipe. Although, seeds like sesame are common, you can also fold chopped olives and herbs (dried or fresh) to the dough. And don't be afraid to play with the shape. Once you get the hang of it go beyond a circle and try a rectangle where melting cheddar cheese and or slices of Turkish dried cured beef can be inserted in the middle and baked. In Turkey you can also find these variations on simit:
How to Enjoy SimitFor us Turks, simit is a much loved all day snack. You can have simit for breakfast with a cup of çay (Turkish tea), sliced cucumber, tomatoes, beyaz peynir (our feta) and olives. One of my most fond memories is to have simit and cup of Turkish tea, cay, on the ferry, in Istanbul, traveling between the both sides of the city. As the ferry slowly moves along the Bosphorus Strait, having a bite of simit and a sip of tea, with the wind in my face and the fascinating sites in front of me, is a magical moment. I try to recreate this special experience each time I visit Istanbul. Turks mostly prefer savory accompaniments to simit, which is why it makes a lovely sandwich bread! To make a simit sandwich, slice the bread horizontally and stuff with thin slices of feta (or your favorite cheese), tomato, and cucumber. Once you drizzle a little olive oil over and top for the finishing touch and add the other half of simit you'll sign on for the duration â it is absolutely divine! More Turkish RecipesBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Simit (Turkish Sesame Bread Rings)
Simit is truly a quintessential Turkish street food. Coated in sesame seeds and baked until golden brown, it is crunchy on the outside, but soft on the inside. These sesame bread rings are perfectly delicious on their own, but you can also slice them in half for making sandwiches.
Course Bread
Cuisine Turkish
Prep Time 25 minutes
Cook Time 16 minutes
Rise Time 45 minutes
Servings 8
Calories 505.6kcal
Author Ozlem Warren
Ingredients
Instructions
Notes
Nutrition
Calories: 505.6kcal | Carbohydrates: 72.6g | Protein: 13.3g | Fat: 19.3g | Saturated Fat: 2.7g | Polyunsaturated Fat: 8.4g | Monounsaturated Fat: 7.1g | Sodium: 597.8mg | Potassium: 554.8mg | Fiber: 6.2g | Sugar: 16.1g | Vitamin A: 4.6IU | Vitamin C: 0.001mg | Calcium: 420.5mg | Iron: 9.4mg
The post Simit (Turkish Sesame Bread Rings) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/simit-turkish-sesame-bread-rings/ Learning how to make limoncello is easy with this three ingredient homemade limoncello recipe. Itâs delicious in a cocktail or ice cold on its own! This sunny, bright lemon liqueur also makes a lovely gift. Italy, especially on the Amalfi coast, is known for its fragrant Sorrento lemons. These little, or not so little, bursts of sunshine can be found on ceramics, painted on frescoes, and are the base for the celebrated liqueur limoncello. Making limoncello at home is easier than you think and it only requires a little time and 3 ingredients â lemon peel, high proof clear alcohol and sugar. (Water too, but we donât count that.) Thatâs it! Once youâve learned how to make limoncello youâll serve this wonderfully refreshing drink in many ways for your favorite occasions. It's best to store limoncello in the freezer so it's ice cold and ready to serve. Table of ContentsLimoncello: The BackstoryItaly has many traditions that span centuries, but Limoncello as a commercial product is actually a modern invention. Whatâs in this Limoncello?Youâve gotta love a recipe with a short ingredient list! Limoncello consists of lemon peels or zest, high proof grain alcohol like vodka or everclear, sugar and water. Whatâs the Best Liquor for Making Homemade Limoncello?When making homemade infusions like limoncello itâs best to use a high proof grain alcohol. Why the high proof? One reason is that the higher proof actually extracts more flavors from the ingredients you are using. Another is that to keep the Limoncello potent, you start with a higher proof alcohol since you will eventually be cutting it with sugar and water, which will bring down the overall proof of the drink. My top choices are:
The Best Lemons for LimoncelloAs with any recipe with a short ingredient list the quality of the ingredients matter the most. This limoncello recipe uses only the outer peel (yellow skin only not the white pith) of the lemon so itâs best to use organic lemons that havenât been treated with pesticides. The white pith is bitter and will impart a bitter taste to the final product so its best to use just the outer skin.
How to Make LimoncelloMaking infusions like homemade limoncello are relatively easy, as you just combine the ingredients in a jar and let them rest. A recipe really doesn't get much easier than that.
How to Drink LimoncelloLimoncello is best served ice cold in small chilled glasses. Because itâs made using high proof liquor you can store it in the freezer and it wonât freeze solid.
More Refreshing Drink RecipesBrowse all Mediterranean recipes. The Mediterranean Dish CookbookThe Mediterranean Dish Cookbook: 120 Bold and Healthy Recipes You'll Make on Repeat. In her book, Suzy brings cross-culturally inspired dishes from throughout the Mediterranean to you, using easy-to-find ingredients and easy-to-follow, to make your meals more vibrant, delicious, and yes â even a little healthier, too! Limoncello Recipe
Three ingredients is all you need to make this classic citrusy liqueur right at home! There are so many ways to serve this refreshing drink. Try it on its own in small glasses, or mix with wine for a limoncello cocktail.
Course Drinks
Cuisine Italian
Prep Time 20 minutes
Cook Time 10 minutes
Infusing Time 14 days
Servings 18
Calories 155kcal
Author Elana Lepkowski
Equipment
Ingredients
Instructions
Notes
Nutrition
Serving: 41g | Calories: 155kcal | Carbohydrates: 15.8g | Protein: 0.6g | Fat: 0.2g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.05g | Monounsaturated Fat: 0.01g | Sodium: 2.2mg | Potassium: 70.2mg | Fiber: 1.4g | Sugar: 12.3g | Vitamin A: 11.1IU | Vitamin C: 26.7mg | Calcium: 13.6mg | Iron: 0.3mg
The post Limoncello Recipe (Only 3 Ingredients!) appeared first on The Mediterranean Dish. via The Mediterranean Dish https://www.themediterraneandish.com/limoncello-recipe/ |
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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