Tag Archives: Mediterranean

Mediterranean Couscous Salad

Posted on by
2

My mom was a great cook who loved food; however, there are certain foods that are always in my meal rotation today that were rarely in our weekly meal plan when I was growing up. For example, the Catholic nuns who ran my mom’s nursing school fed the students rice at every meal. As a result, mom hated it, and I think I only had rice twice when I was growing up.  

Of course, many of today’s common ingredients also were just not available during the 60’s when I was growing up. It’s amazing to me how much our food supply has changed. I grew up eating blocks of frozen vegetables and later the frozen veggies in a bag that came with a “special sauce.” The cheese one was my favorite. 

So, the first time I made this Mediterranean Couscous Salad, I was only vaguely aware of feta cheese and I had never tasted couscous. But, I do remember being totally blown away by the taste. So much so that I could not stop eating it, spoon after spoon, after I made it. Now it’s one of my iconic recipes.

This recipe makes a great side dish for a potluck. With the lemony vinaigrette and the vegetables, I’ve found it’s a nice contrast to some of the other heavier dishes on the table. It also serves as a great lunch. I hope you enjoy it as much as I do.

Mediterranean Couscous Salad

8-10 Servings

This salad is a healthy choice for a side dish or for a light meal. If you don’t like the mint, just leave it out. It makes a huge amount, but it’s easy to cut the recipe in half.  

3 cups water

2 cups instant couscous

2/3 cup lemon juice

3 tablespoons red wine vinegar

2 tablespoons Dijon mustard

4 garlic cloves, finely chopped

3/4 cup olive oil

1 bunch green onions, green and white parts sliced

1 15-ounce can garbanzo beans, drained and rinsed

1 cucumber, peeled and seeds removed, if necessary, chopped 

1/2 cup pitted Kalamata olives, quartered 

1 bunch of parsley, finely chopped

1/4 cup mint, finely chopped

1/2 pound feta cheese, crumbled

Bring water to a boil in a medium saucepan. Stir in the couscous, remove the pot from the heat and cover.  Allow to stand for 10 minutes. Transfer the couscous to a large bowl and fluff with a fork.  

In a small bowl mix the lemon juice, vinegar, mustard and garlic. Whisk in the oil.  

Add the green onions, garbanzo beans, cucumber, olives, parsley and mint to the couscous and stir. Add the dressing to the mixture and stir again. Gently fold in the feta cheese. Cover and chill. 

Tyrokafteri (Spicy Feta Dip)

Posted on by
Reply

It’s no secret that I love Greece and everything about it; especially the food. I was fortunate that I had the opportunity to live in Athens, Greece, for 3 years during my Army career. It was a life-changing experience that still affects me every day. I met my best friend there, who continues to be like a sister to me. I also fell in love with Mediterranean food, especially Greek food. It’s what I cook most often when I entertain. But, more important, of all the many diets and nutrition plans out there, it’s Mediterranean food (I refuse to say “diet”) that I turn to when I want to drop a few pounds or just feel my healthiest. Here’s looking at you, 2 January, after every holiday season.

Meals in Greece usually start with a series of appetizers, or meze. Sometimes the meze are the entire meal. Other times, they’re just a precursor to a huge festive feast, such as Greek Easter. Meze can consist of just a few dishes or as many as 25. They can be as simple as a chunk of feta drizzled with some olive oil and oregano, or more elaborate dishes such as grape leaves stuffed with lamb and bulgur wheat.

Tyrokafteri is a spicy spread made with feta cheese and peppers that is typically spread on bread. It is one of my absolute favorites of the Greek meze. I actually discovered it long after I lived in Greece, when I returned on my honeymoon many years later, but I’ve certainly made up for lost time since then.

Tyrokafteri (Spicy Feta Spread) 

6-8 Servings

This dip is very quick, and it makes a lot. I used two whole cayenne chiles to make this spread. They are skinny red chiles about 3 inches long. You can also use one habanero chile, but make sure you remove the seeds and the membranes (where the heat is) or you’ll end up with more zip in your dip than you would like. Whichever chiles you choose, just make sure they are red or orange so you don’t change the color to an unappetizing gray. 

3 tablespoons olive oil

1 red bell pepper

1-2 red or orange chiles

1 pound feta cheese, crumbled

5 tablespoons Greek yogurt

Bread for serving

Clean the red pepper and the chiles by removing the membranes and seeds and cutting them into strips. You can just slice the chiles without cleaning them if you like a little more heat. 

Heat the olive oil over medium heat in a skillet and sauté the pepper and the chiles until soft, about 15 minutes.

Place the contents of the skillet in a food processor with the feta and the yogurt and blend until smooth. Refrigerate the spread until serving.

Adapted from Modern Greek by Andy Harris

Orange-Scented Baklava with Almonds and Hazelnuts

Posted on by
Reply

Baklava 1

In about 2 weeks, my husband and I will be departing for Athens, Greece, to explore cruising for the first time. We decided on a week-long cruise that begins in Athens and ends up in Venice, Italy. We’ve also added a few extra days at the beginning and end to extend the trip. It’s a vacation that we have been looking forward to for a long time.

With the Mediterranean on my mind, I’ve been reading a lot of Mediterranean cookbooks lately. The upcoming trip has definitely had an influence on my cooking as well.

Baklava 3

This baklava is a little different than what you typically find in a standard Greek restaurant. It includes the addition of cinnamon, cloves, and orange, which gives it an almost exotic flavor. Additionally, rather than the usual walnuts, it includes almonds and hazelnuts. Do not be put off by working with filo; yes, it can be a little tedious, but the end result is so worth it.

I used Flor di Sicilia in this dessert. It’s an orange and vanilla flavoring available from King Arthur Flour. It’s wonderful in this baklava, and I can’t wait to try it in other dishes. It’s pretty strong, so a little goes a long way.

Baklava 2

Orange-Scented Baklava with Almonds and Hazelnuts

18 Pieces

If you don’t have or can’t get the Flor di Sicilia, you can substitute 1 1/2 teaspoons of orange flower water. Allow frozen filo to thaw for 24 hours in the refrigerator. It will take 1 1/2 to 2 hours to bring it to room temperature.

1 cup whole almonds

1 cup hazelnuts

3 tablespoons sugar

1 teaspoon ground cinnamon

1/4 teaspoon ground cloves

1 pound filo, room temperature

6 tablespoon butter, melted

3/4 cup honey

1/2 teaspoon King Arthur Flour Flor di Sicilia

Place the nuts in a bowl of a food processor and pulse until finely chopped. Take out 3 tablespoons of the nuts and set them aside to be used for garnish. Add the spices and the sugar to the nuts in the processor bowl and pulse to blend. Transfer the nut mixture to a medium size bowl.

Remove the filo from the box and trim it so that all the sheets fit in an 8-inch square baking pan. (I used a standard Pyrex one.) Use one of the filo sheets to check the size of your pan. You don’t want it creeping up the sides of the pan. Cover the stack of filo with plastic wrap and a damp towel. You’ll need to make sure you keep it covered as you are working with it, so avoid having it dry out and break.

Place a sheet of filo in the bottom of the pan and brush it lightly with melted butter. The six tablespoons should be just enough butter to assemble the baklava, without it becoming a greasy, soggy mess. Add another layer of filo and brush with butter. Continue until you have six sheets of filo in the bottom of the pan. Sprinkle the filo with 1/3 cup of the nut mixture. Top with three more sheets of buttered filo, then another 1/3 cup nut mixture. Continue with the three sheets of filo and 1/3 cup nuts until you have used all the nuts. Ideally you will have seven layers of nut filling. Top the last layer of nuts with 6 more sheets of buttered filo as you did in the beginning. Place the pan of baklava in the freezer for 30 minutes. This will make it easier to cut.

Position an oven rack in the middle of the oven and pre-heat it to 350 degrees. Remove the baklava from the freezer. The butter is now cold enough to cut the baklava without smashing it or having it bounce out of the pan. If a piece does come out, just place it back where it belongs. Using a long thin serrated knife (a steak knife or a tomato knife is good for this) cut the baklava into thirds all the way through to the bottom. Rotate the pan 90 degrees and cut it into thirds again. You should have nine squares. Cut each square in half on the diagonal. Place the pan in the oven and bake for 25 minutes. Turn the oven down to 300 degrees and bake until golden brown, about 20-25 minutes more. Allow the baklava to cool.

When the baklava is almost cool, make the syrup by heating the honey in a saucepan on the stove until it begins to simmer. Remove the pan from the heat and add the Flor de Sicilia or orange water. Pour this mixture over the cooled baklava and sprinkle with the remaining nuts. Allow the baklava to sit uncovered at room temperature for at least 2–3 hours; however, 8 hours is best.

To serve run a knife along the cut marks and gently lift the baklava out of the pan. Allow one to two triangles per serving. You can store the baklava loosely covered at room temperature for 5 days. You can also double-wrap it tightly in plastic wrap and freeze it.

Adapted from Desserts – Mediterranean Flavors, California Style by Cindy Mushet