Crispy falafel wrapped with fresh vegetables and tahini sauce.

Falafel Wraps

A classic Mediterranean dip made from blended chickpeas, tahini, and garlic.

Hummus

A selection of grilled meats bursting with smoky flavors.

Grilled Meats

Tender lamb chops grilled to perfection, seasoned with Mediterranean spices.

Grilled Lamb Chops

A savory pie filled with fresh spinach and feta cheese.

Spinach Pie

A delicious dish made with eggs poached in a spicy tomato sauce.

Shakshuka

Creamy avocado spread on toasted bread, topped with za'atar seasoning.

Avocado Toast with Za'atar

A traditional Spanish rice dish loaded with fresh seafood and spices.

Seafood Paella

Juicy lamb meat skewers seasoned with aromatic spices.

Lamb Kebabs

Soak the dried chickpeas in water overnight or for at least 8 hours.

Soak the Chickpeas

Drain the chickpeas and add them to a food processor along with garlic, onion, parsley, cumin, coriander, baking powder, salt, and pepper. Pulse until the mixture is coarse but holds together.

Prepare the Falafel Mixture

Shape the falafel mixture into small balls or patties, about 1.5 inches in diameter.

Form the Falafel Balls

Heat oil in a deep skillet over medium heat. Fry the falafel balls in batches until golden brown, about 3-4 minutes per side. Drain on paper towels.

Fry the Falafel

Dried chickpeas

Garlic cloves

Onion

Fresh parsley

Ground cumin

Ground coriander

Baking powder

Salt

Black pepper

Oil (for frying)

In a food processor, combine the chickpeas, tahini, garlic, lemon juice, olive oil, ground cumin, salt, and water. Blend until smooth and creamy.

Blend the Ingredients

If the hummus is too thick, add a little more water, a tablespoon at a time, until desired consistency is reached.

Adjust Consistency

Taste the hummus and adjust the seasoning with additional salt, lemon juice, or garlic if needed.

Taste and Adjust Seasoning

Transfer the hummus to a serving bowl, drizzle with olive oil, and sprinkle with paprika and fresh parsley before serving.

Serve

canned chickpeas

tahini

garlic cloves

lemon juice

olive oil

ground cumin

salt

water

paprika

fresh parsley

In a large bowl, whisk together olive oil, minced garlic, rosemary, thyme, paprika, salt, and black pepper to create a marinade.

Prepare the Marinade

Add chicken breasts, pork chops, and beef steaks to the bowl and coat them well with the marinade. Let them marinate for at least 30 minutes in the refrigerator to absorb the flavors.

Marinate the Meats

Preheat your grill to medium-high heat. You can also use a grill pan on the stovetop if you prefer.

Preheat the Grill

Remove the meats from the marinade and place them on the grill. Cook chicken for 6-7 minutes per side, pork chops for 5-6 minutes per side, and beef steaks for 4-5 minutes per side for medium-rare. Adjust the time according to your desired doneness.

Grill the Meats

Once cooked, remove the meats from the grill and let them rest for 5 minutes before slicing. Serve with your favorite sides.

Rest and Serve

Chicken breasts

Pork chops

Beef sirloin steaks

Olive oil

Garlic cloves, minced

Fresh rosemary, chopped

Fresh thyme, chopped

Paprika

In a bowl, mix together the olive oil, minced garlic, chopped rosemary, thyme, lemon juice, salt, and black pepper.

Place the lamb chops in a shallow dish and pour the marinade over them. Ensure they are well coated. Cover and refrigerate for at least 1 hour, or overnight for best results.

Marinate the Lamb Chops

Remove the lamb chops from the marinade, allowing the excess to drip off. Place them on the grill and cook for about 4-5 minutes on each side, or until they reach your desired level of doneness.

Grill the Lamb Chops

Remove the lamb chops from the grill and let them rest for 5 minutes before serving. Enjoy your grilled lamb chops with your favorite sides.

Lamb chops

Fresh rosemary

Fresh thyme

Lemon juice

In a large skillet, heat the olive oil over medium heat. Add chopped onion and minced garlic, sauté until translucent.

Prepare the Filling

Add the fresh spinach to the skillet and cook until wilted. Remove from heat and let cool slightly.

Add Spinach

In a large bowl, combine the cooked spinach mixture with crumbled feta cheese, beaten eggs, salt, pepper, and nutmeg. Mix well.

Mix Ingredients

Preheat the oven to 375°F (190°C). Prepare a pie crust in a pie dish (store-bought or homemade).

Prepare Pie Crust

Pour the spinach and feta mixture into the prepared pie crust. Spread it evenly.

Assemble the Pie

Bake in the preheated oven for 30-35 minutes or until the crust is golden brown and the filling is set.

Bake

Let the pie cool for a few minutes before slicing. Serve warm or at room temperature.

Cool and Serve

Fresh spinach

Feta cheese

Eggs

Nutmeg

In a large skillet, heat the olive oil over medium heat. Add the chopped onion and red bell pepper and sauté for about 5-7 minutes, until softened.

Sauté the Vegetables

Stir in the minced garlic, cumin, paprika, and cayenne pepper. Cook for another minute until fragrant.

Add Garlic and Spices

Pour in the canned diced tomatoes and tomato paste. Season with salt and black pepper. Stir to combine and let it simmer for about 10 minutes, until slightly thickened.

Add Tomatoes

Make small wells in the sauce and crack the eggs into each well. Cover the skillet and let the eggs poach for about 5-7 minutes, or until the whites are set and the yolks are still runny.

Poach the Eggs

Sprinkle the chopped parsley over the top and serve hot with crusty bread or pita.

Garnish and Serve

Onion, chopped

Red bell pepper, chopped

Garlic, minced

Canned diced tomatoes

Tomato paste

Cayenne pepper

Fresh parsley, chopped

Cut the avocados in half, remove the pit, and scoop the flesh into a bowl. Add lemon juice, olive oil, salt, and black pepper. Mash together with a fork until creamy but still slightly chunky.

Prepare the Avocado Spread

Toast the slices of bread to your desired level of crispiness.

Toast the Bread

Spread a generous amount of the avocado mixture on each slice of toasted bread.

Assemble the Toast

Sprinkle za'atar seasoning over the avocado spread. Add any optional toppings if desired.

Add Za'atar and Toppings

Ripe avocados

Bread (your choice, e.g., sourdough or whole grain)

Za'atar seasoning

Optional toppings (e.g., cherry tomatoes, radishes, or microgreens)

In a large paella pan or wide skillet, heat the olive oil over medium heat. Add the chopped onion and sauté until translucent, about 5 minutes. Stir in the minced garlic and red bell pepper, cooking for an additional 2-3 minutes until softened.

Prepare the Base

Stir in the diced tomatoes, smoked paprika, and saffron threads. Cook for another 2 minutes before adding the rice, stirring to coat it with the mixture.

Add the Rice and Spices

Pour in the chicken broth and bring the mixture to a boil. Once boiling, reduce the heat to low, cover, and let it simmer for about 15 minutes, or until the rice is almost tender.

Add Broth and Simmer

Gently stir in the shrimp, mussels, clams, and peas. Cover again and cook for an additional 10 minutes, or until the seafood is cooked through and the rice has absorbed most of the liquid.

Add Seafood and Finish Cooking

Remove from heat and let it rest, covered, for 5 minutes. Garnish with fresh parsley and serve with lemon wedges.

onion, chopped

garlic, minced

red bell pepper, chopped

tomato, diced

smoked paprika

saffron threads

chicken broth

short-grain rice (like Bomba or Arborio)

shrimp, peeled and deveined

mussels, cleaned

clams, cleaned

peas, frozen

lemon wedges, for serving

fresh parsley, chopped

In a bowl, combine olive oil, minced garlic, ground cumin, ground coriander, smoked paprika, salt, black pepper, and lemon juice. Mix well to create a marinade.

Add the cubed lamb to the marinade, ensuring all pieces are evenly coated. Cover and refrigerate for at least 1 hour, or preferably overnight for best flavor.

Marinate the Lamb

Preheat your grill or grill pan over medium-high heat. Thread the marinated lamb onto the soaked wooden skewers, leaving a little space between each piece.

Prepare the Skewers

Place the skewers on the grill and cook for about 10-12 minutes, turning occasionally, until the lamb is browned and cooked to your desired doneness.

Grill the Kebabs

Remove the kebabs from the grill and let rest for a few minutes. Sprinkle with fresh chopped parsley before serving.