The Mediterranean Dish

148K views · 1.2K reactions | Adas Polo (Persian Rice And Lentils) | Adas polo is a traditional Persian rice and lentil recipe seasoned with cinnamon and saffron, layered with caramelized onions, raisins, and dates, and... | By The Mediterranean Dish | Everyone I know is crazy about Persian Tadiq but why isn't anyone talking about Adas Polo? This Persian rice and lentils dish stole my heart the minute I tried it at a local Persian restaurant. Here we have a crispy layer of rice and lentils. Yes tahdig vibes revealing a more fluffy rice laced with beautiful saffron, cinnamon, caramelized onions and dried fruit. Every bite is a flavor party you guys. I mean look at these layers. So when my friend Chef Mercidapur Shared her authentic recipe. I had to make it. It's the real deal.

295K views · 3.4K reactions | Marinated Mushrooms with garlic, lemon, thyme and parsley! Serve with toasted bread as an appetizer, side dish or healthy snack. | The Mediterranean Dish

253K views · 2.8K reactions | Greek Potato Salad | Greek Potato Salad | By The Mediterranean Dish | Telling you if you're going to do potato salad go Greek. Mm Feel free to disagree with me but I believe potato salad doesn't need mayonnaise to be delicious. And this snow mayo Greek Potato Salad situation is living proof. With creamy potatoes, loads of fresh herbs, onions, and olives plus a delicious Greek style vinegar that is bold and loaded with flavor. It is next level. Actually it's good. See?

13K views · 182 reactions | Mediterranean-Style Turkey Meatballs | Mediterranean-Style Turkey Meatballs | By The Mediterranean Dish | Facebook

How to Make Spanakopita (Greek Spinach Pie) by The Mediterrane... | Learn how to make classic Spanakopita! Greek savory pie with amazing organic fillo dough crust (The Fillo Factory) and a comforting spinach and feta... | By The Mediterranean DishFacebook

50K views · 637 reactions | Turkish Stuffed Apricots | This Turkish-style apricot dessert recipe is deliciously fragrant and so easy to make! https://themeddish.com/Turkish-Stuffed-Apricots | By The Mediterranean Dish | Did you know that you can turn a handful of dried apricots into the fanciest dessert in just minutes? Oh yeah. Everyone will call you the chefiest of chefs but they don't need to know how easy this is. Just tell them it's a Turkish delicacy. All you do is poach your dried apricots in simple syrup. Stuffed them with ricotta and then finish with pistachios. Oh yeah. Like this ASAP.

Greek-Style Red Lentil Soup | The Mediterranean Dish | Love this easy Creamy Red Lentil Soup, prepared Greek-style! Infused with cumin, oregano, and rosemary. Finished w/ a splash of lemon juice and fresh... | By The Mediterranean Dish | Facebook

Garlic Dijon Baked Salmon | This Garlic Dijon Baked Salmon recipe comes from the Throw it Together chapter in my second cookbook, The Mediterranean Dish: Simply Dinner, where I... | By The Mediterranean Dish | Welcome back to our mini dinner series. Keep the love and ditch the labor. We're making another easy dinner today. My garlic Dijon Baked Salmon. It's from my brand new cookbook called the Mediterranean Dish Simply Dinner and this salmon is perfection. Once you make this salmon, you will never have it any other way. Let's do it. I passionately believe that salmon should always be made at home and that's probably because I've eaten way too many restaurant salmon that was overcooked, flavor dry as a piece of toast. That's not going to happen today. I'm going to give you the secret recipe that works every single time. We're going to start by making a secret sauce and that's the garlic Dijon sauce and that's the sauce that's going to give it all a flavor baby. So we're going to start with some extra virgin olive oil. No big deal here. The best olive oil is on the Mediterranean Dish. com. Shameless plug. Zest and juice of one lemon. So zest your lemon first before you juice it. The goal is to get it nice and bald. So zest as much as we can because lemon zest is a lot of flavor. Alright, so we're going to go ahead and juice the lemon, cup your hand, catch the seed. Oh, it's a juicy one. Thank you for coming. Escort. Remember, keep the love, ditch the labor. That's what this dinner series is all about. So, we've got some Dijon mustard that goes right in here. No mustard left behind, you know. Three garlic cloves. You can do less but you know, I don't know. We we couldn't be friends if you're not a garlic lover. Next, we have a nice big pinch of oregano. I'm using our Greek oregano from the Mediterranean dish of course. A pinch of red pepper flakes, sweet paprika, alright? Measurements I always give you. They're in the book people. You need to grab the book. That's right. Now, we have a little bit of coriander. Coriander is so lovely. I don't think people use enough of it but I grew up on it in Egypt and it's really good on seafood if you haven't tried it especially with lemon, oregano. This whole party here, it's a flavor party. So, we're going to whisk this party to make our sauce. The thing about Mediterranean cooking is that there are so many opportunities to give your food flavor. Salmon is not very hard to cook. What you have to do is just make sure you don't overcook and one way that I know is foolproof is to make sure that you wrap your salmon in foil and parchment and you trap the heat and that way the salmon will cook from the inside out. So, let me show you what we do. We're going to grab a really large and by large, I really mean large because you want to be able to have enough slack to cover the salmon. You're going to prepare your pan. Boil goes down first. Sheet of parchment goes right in here for all my friends who don't want their food to touch the foil. It's a whole big debate out there. I don't think I I don't feel like getting into it with you, okay? We're just going to brush a teeny tiny bit of olive oil. We don't need much when we're using parchment. We don't want to waste the good stuff. We're going to just put this one here. Put our salmon beautifully. Now, for a recipe like this and also for those of those out there who have had a hard time making perfect salmon that not too dry. Why don't you ask for center-cut salmon? That saves you a whole lot of headache. They usually are portioned perfectly. They're usually even and you don't end up with something that's like, you know, too overcooked or raw in the middle when you get when you get a whole piece of salmon that's not from the center cut. You'll get different thicknesses, thicknesses. Yes, thicknesses. Yeah, there we go. See? A little bit of kosher salt. Salmon at home is the best thing. It's like a 20-minute situation all together hands on. Everything together including the baking time. You're able to put a beautiful dinner on the table in 20 minutes or less with this recipe. Kosher salt and black pepper. So we're going to go ahead and pour the sauce over the salmon. Little bit on each and maybe if you need you can use your brush. Oh my goodness. Gorgeous, gorgeous, gorgeous. Yes. So much flavor right Everything goes right on the salmon. Beautiful. The sauce will do its job to give the salmon flavor and also keep it nice and moist while in the oven. Depending on how thick your salmon is, you can go anywhere from 10 to 15 minutes but I would just say for me, I'm always kind of on the lower end of that scale because I'd rather not overcook my salmon so the recipe will say 15 to 20 minutes to make sure that it's well cooked. I would say little bit ahead of that. Make sure that you uncover it and check it out. So let's let's just go ahead now and tent the salmon carefully over crimping the sides. So we're making sure that we have room on the top. We don't want the foil to sit right on the salmon. And we're going to crimp on the sides nicely to trap everything. So you're just creating a nice dome over the salmon. In the oven we go. Three seventy-five. Here we go. Let's see. Alright, let's check it out. It's looking good. It's almost fully cooked through. I'm going to stick it under the broiler and we'll see from there and we're going to watch very carefully because we don't want to burn it. We just want to finish cooking it under the broiler. This is perfect cooked salmon for a final finishing touch I really do like a little bit of green on my salmon so I'm going with dill here but we could always do parsley and at this point if you at all see parts that don't look fully cooked all you do is tint the salmon with the foil for a couple minutes but this is actually perfect now let's see I mean it flakes so easily at the touch of my fork does not look dry. Looks nice and juicy. I crash. One more bite. I will let you know. It's so good. You know, the hardest part about a recipe like this is that I have to share it with other people but what are we going to do? Perfect salmon every single time, quick and easy because remember, keep the love and ditch the labor. Grab a copy of my new cookbook, The Mediterranean Dish Simply Dinner with a 25 easy Mediterranean inspired recipes to eat well and live joyfully. I will see you later. Ciao.

Roasted Artichoke Hearts | Roasted Artichoke Hearts | By The Mediterranean Dish | Stupid easy appetizer, roasted artichoke hearts, salt, pepper, good extra virgin olive oil, 425 degrees about 20 minutes. This feta dressing is so simple. It begins with a little bit of Greek yogurt, feta, lemon juice, garlic, water, extra virgin olive oil. We're going to turn them over and stick them right back in. I want to get some good crisp on those edges. Crispy, deliciousness. Yes, yes, yes.

How to Make Spanakopita (Greek Spinach Pie) by The Mediterrane... | Learn how to make classic Spanakopita! Greek savory pie with amazing organic fillo dough crust (The Fillo Factory) and a comforting spinach and feta... | By The Mediterranean DishFacebook

Greek Pizza (Ladenia) | Greek Pizza (Ladenia) | By The Mediterranean Dish | Look at this. This is called Latina and if you're not familiar, Latina is better known here in the US as Greek Pizza. It is the best fluffy, freshly baked focaccia-style crust topped with a combination of beautiful ripe tomatoes, sliced onions, olives, and feta cheese, and a good generous drizzle of extra virgin olive oil and Greek oregano. When I tell you this is deep, it's deeper than deep dish baby and it is so fluffy and delicious flavor party.

Easy Baked Cod Recipe with Lemon and Garlic| The Mediterranean Dish

Sardine Toast | The Mediterranean Dish