Here’s a Greek Specialty as beloved as it is iconic of that wonderful, colourful, boisterous culture! If you’ve never made Spanakopita yourself,and thought it must involve more than a little magic to produce one in your own kitchen – read on and see how easy it really is!Read More →
This beloved Eggplant dip is a perfect accompaniment for Hommus and Tabouleh Salad! Just warm up some Pitas and scoop! And the best thing is, it’s easy to make as well as healthy to eat. Try this great Mediterranean staple just once and you’ll change your mind!Read More →
There’s nothing quite so characteristic of a Greek Dinner Platter as classic Roasted Potatoes. in Grecian cuisine, they treat Potatoes as a veggie on their own, not just another starch. And you’ll agree with that assessment once you’ve made and tasted some real Greek Roasted Potatoes!Read More →
Here’s a Middle Eastern favourite that I think remains grossly under-rated in other parts of the world. It’s a distant cousin of Felafel and Italian Arancini, and a kissing cousin of Turkish Kofteh and, yes, even Scotch Eggs! But it has its own distinct character and it’s really easy to make. Read More →
At the core of Italian cuisine is a simple, basic Red Sauce which is used in a plethora of ways – as a base for other sauces, as a component of other dishes, and as a condiment for baked and fried bread-based dishes. I speak, of course, of the one and only Marinara!Read More →
Here’s a skill any truly serious aficionado of Mediterranean food must master to claim the title ‘Master’: Making Fresh Pasta! While the end result is, to some, almost magical, good, handmade fresh pasta is really easy and quick to make and can be used in a whole galaxy of great comfort food recipes!Read More →
At the heart of many great Mediterranean dishes is the humble, ubiquitous Sesame Seed. And, in the Middle East and North Africa, this staple us often seen in the form of Tahini – a very smooth paste of ground Toasted Sesame Seeds with added Sesame Oil and other goodies.Read More →
Here is the jewel of Moroccan/Tunisian/Algerian cuisine: A spicy, sweet, flavourful Stew of Goat, Lamb, or Game, with dried fruits and Tomatoes, cooked low and slow in a special pot that is both indigenous and unique to the region. I speak of none other than the beloved Tajine!Read More →