A popular recipe. Zucchini Fritters are served in cafés and bars in the Middle East as a quick bite, accompanied by either Labneh or a spicy tomato sauce.
For recipe, I selected small zucchinis, large ones are too coarse and seedy. In order to add color I left the skin of the zucchinis on, a nice touch I think.
Figues au Roquefort a delicious recipe from France. Use young Roquefort or any medium sharp blue cheese, like Gorgonzola, Great Hill Blue , Humboldt Fog.
This red pepper mini roll recipe is a delight. The sweet, smoky taste of the roasted red peppers contrasts well with the tangy flavor of the soft goat cheese.
A popular Greek summer dish, Domates Yemistes, an ideal way to use those ripe and tender tomatoes which your neighbor just happened to bring to your door.
This recipe is a great alternative to chickpea hummus. It’s lighter with fewer calories but with a similar texture and taste of the traditional hummus.
Cauliflower fritters make great tapas or appetizers. I normally pair it with a yogurt lime sauce or I add smoked salmon rolls for an elegant brunch choice.
Caponata di Melanzane, a traditional dish from Sicily. The sweet and sour combination common in the Arab cuisine is strongly represented in this Sicilian dish.
Chermoula is a fresh and spicy marinade and sauce. Morocco’s national sauce imparts a distinctive flavor to fish, meat, and vegetables.
Labneh, also known as Laban, which means yogurt in Arabic, is a traditional food in the Middle East. It can also be served on its own as an appetizer – sprinkled with some olive oil and herbs and accompanied by some pita bread – a real delight!
Here is a recipe to prepare your own cured olives. It only works with freshly harvested olives. You can’t obtain fresh ones? Then you might want to take a look at this recipe, so you buy the right variety for your Mediterranean dishes.
It’s one of the most popular dishes in a Spanish tapas bar, Russian Potato Salad. During the Franco dictatorship the word Russia was “prohibido” hence the dish was called – in public only – Ensalada Nacional. As part of a tapas dish tuna (canned or small shrimps are added as well as sliced hard boiled eggs as garnish. I love Ensalada Rusa also as a side dish without tuna.
I am quite a fan of corn fritters. They herald the summer with their sunny color. They are easy to make and always a winner at BBQs. The good news is that you do not need to wait for the summer season to have them. When using canned corn, run them briefly under water and drain. Frozen corn needs only to be thawed.
Here is the recipe for the traditional black Tapenade, the most common one used in the Provence. Use it as a spread for hors-d’oeuvres or to season meats and fish. Tapenade can be kept in the fridge for a couple of weeks.
Ripe figs are naturally sweet and do not need a lot of embellishments. For a dessert dish like this one, you can bake the figs and add a bit of honey, cinnamon and serve it with a Faiselle or some Greek strained yogurt. When buying figs in season pick the ones which are firm, especially if you are planning to bake them.
Grilled slices of halloumi combined with a few roasted vegetables and tzatziki give this wrap an incredible ﬂavor that is hard to beat. Halloumi is my favorite grilling cheese. It softens rather than melts.
Cacik or yogurt with cucumbers and herbs, is a Turkish favorite. Its versatility and easy preparation makes it a perfect companion for grilled meats and roasted vegetables. It can be enjoyed before or during a meal in place of a salad. It is a cooling dip that can be eaten alone or with pita bread on the side as part of a meze.
Ensalada de Huevos Duros y Pimenton is a traditional Tapas dish from Spain. Tapas are certainly Spain’s best food invention, real soul food. Simple ingredients presented with flair, especially appealing in warm weather.
The red peppers gain in flavor when served at room temperature. The substantial amount of garlic and parsley in the vinaigrette, make this salad particularly tasty.
Tomates à l’Antiboise, a well known dish from Antibes on the Côte d’Azur. Really easy to make. Best of all, you can prepare them a day in advance. They can also be part of a tapas selection. But I would use small tomatoes (not cherry tomatoes) and just 1 tomato per tapas dish.
A savory custard recipe. It can be served any way you like it, with fruits for an impromptu brunch, lunch with a salad and cold meats or as a side dish.