Dolmas
Dolmas (or dolmades) come in various forms throughout Albania, Greece, Cyprus, Turkey, and the Middle East, stretching as far as Iraq and Iran.
Typically, these dishes involve grapevine leaves stuffed with a blend of lamb, rice, onions, and fragrant spices like cumin, along with fresh herbs like mint and parsley.
The parcels are then simmered in broth or water infused with zesty lemon juice.
These delicacies can be served hot or cold and are adaptable to vegan and vegetarian preferences by omitting the meat and incorporating diced peppers instead.
Ratatouille
A beloved late-summer vegetable stew originating from Provence, Ratatouille is a delectable side dish that complements a wide range of meat or fish entrees.
Equivalent portions of chopped eggplant, zucchini, sweet bell peppers, and red onions are cooked in a garlicky tomato sauce over low heat on the stovetop or in the oven. The dish is then garnished with a fragrant Mediterranean herb like basil or oregano and a glass of white wine if desired. Served alongside freshly baked crusty bread, Ratatouille is one satisfying and wholesome meal.
Tzatziki
A simple yet iconic dip from the Greek islands, this recipe is perfect as a summer snack or a side for grilled meat and fish. The best part? It’s incredibly easy to make!
While it was traditionally made from strained yogurt made from sheep or goat’s milk, any creamy homemade Greek yogurt will suffice. Preparation takes only a few minutes! Just mix chopped or grated cucumber, garlic, and fresh soft herbs like mint, dill, or cilantro with yogurt. Serve with some warm pita bread and enjoy!
Buzara Mussels
Known locally as dagnje na buzaru or školjke na buzaru, these Croatian dishes are prepared using a cooking technique called buzara.
Buzara-style cooking involves stewing shellfish or crustaceans with olive oil, wine, garlic, breadcrumbs, and fresh herbs.
This method of cooking is effortless, and it usually takes around 40 minutes to prepare a classic buzara-style mussel dish.
Serve with freshly baked crusty bread to soak up the delicious broth.
Buzara-style foods are one of the most iconic Croatian dishes, so it is a must-try for anyone visiting the country.
Baklava
Baklava is a well-known dessert throughout the Eastern Mediterranean, with each country having its unique variation of the classic recipe.
This indulgent, sinfully sweet treat is created using phyllo pastry, finely ground pistachios or other nuts, and soaked in a syrup made of sweetened lemon juice.
Its rich and buttery flavor is truly irresistible!
Paella Valenciana
Paella is Spain’s most renowned dish and is considered the most iconic food of Valencia, the region where it originated.
Originally, paella was a dish served to agricultural workers, made using short-grain rice and whatever ingredients were readily available, such as tomatoes, onions, beans, and possibly snails, rabbits, or ducks.
On special occasions, chicken and a few saffron strands were added.
Traditionally, paella is eaten directly from the large pan using wooden spoons, with each person serving themselves.
The modern version of paella, known as paella de marisco (seafood paella), replaces meat with seafood and omits beans and green vegetables.
Gyros(Shawarma, Kebab)
Fistly originating from Greece, Turkey, and the Middle East, nowadays, gyros have become some of the most popular street foods around the globe.
Pork and chicken (in Greece) or lamb and veal (in other countries) are roasted on a vertical spit, slowly rotating.
Afterward, the juicy meat is thinly sliced and filled into pitta bread, along with salad items like tomatoes, lettuce, onion, and cucumber.
Tzatziki, tahini, or other sauces can also be added to make this tasty food even more mouth-watering.
Moussaka
Moussaka, the ultimate comfort food, is a staple in every Greek household and tavern and has gained popularity worldwide.
This classic eggplant bake comprises fried eggplants, potatoes, a savory beef or lamb mince sauce, and is topped with a creamy béchamel sauce.
Making moussaka at home requires some time and effort as it is not a dish that can be whipped up quickly.
However, its filling and delicious taste make it a worthy addition to your special treat repertoire.
Falafel
Falafel is found everywhere in the Eastern Mediterranean, though Lebanon and perhaps Israel are best known for it.
They’re a tasty combination of ground chickpeas with fresh herbs and spices, shaped into small patties and often served between slices of pita bread.
Falafel is popular street food in Turkey, Lebanon, and throughout the Eastern Mediterranean, and you’ll find them offered in cafes and homes throughout the region.
They’re often served with a big dollop of tahini (sesame seed) dressing, some local salad, and perhaps slices of eggplant.
Burek
Burek is a dish with unique variations found in Turkey and the Balkans, and is even considered the national dish of Bosnia & Herzegovina. Originally, phyllo pastry was filled with meat, cottage cheese, or potatoes, then formed into a pie and cut into quarters. However, modern bakeries tend to create burek in a spiral shape.
Burek can be served as an appetizer, entrée, or street snack. As meat filling is optional, they’re a suitable option for vegetarians or vegans. They’re also famous for being a fantastic hangover food, especially when accompanied by a glass of chilled kefir, fermented milk from cows, sheep, or goats.
