🫒 Mediterranean Supply Cache

Ingredients

• 10–12 dried red chilies
• 3 garlic cloves, peeled
• 1 tsp ground cumin
• 1 tsp ground coriander
• ½ tsp ground caraway
• 1 tsp salt
• 3–4 tbsp extra virgin olive oil

Preparation

1. Soften the chilies: Soak dried red chilies in hot water for 20–30 minutes until fully softened. Drain, remove stems and most seeds.
2. Blend into paste: Combine softened chilies, garlic, salt, cumin, coriander, and caraway powder in a mortar or food processor. Gradually drizzle in olive oil while blending until a thick, uniform paste forms.
3. Preserve and store: Spoon into a sterilized glass jar and smooth the surface. Cover with a thin layer of olive oil to seal. Keep refrigerated for up to 3–4 weeks.

Ingredients

• 2 large red bell peppers
• 2 ripe tomatoes
• 2 garlic cloves, unpeeled
• ¼ cup blanched almonds (or hazelnuts)
• 1 slice country bread (toasted)
• 2 tbsp red wine vinegar
• ½ tsp smoked paprika (pimentón de la
• Vera)
• ½ cup extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Roast the vegetables: Place red peppers, tomatoes, and unpeeled garlic on a baking tray. Roast at 200°C (400°F) for about 25–30 minutes, until skins are charred.
2. Peel and prepare: Remove skins from peppers, tomatoes, and garlic. Discard seeds from the peppers.
3. Blend the sauce: In a blender, combine roasted peppers, tomatoes, peeled garlic, almonds, toasted bread, vinegar, and paprika. Blend while slowly adding olive oil until smooth and thick.
4. Season: Add salt and black pepper to taste. Adjust vinegar or oil for balance.

Ingredients

• 6 large red bell peppers
• 1 medium eggplant
• 2–3 garlic cloves, minced
• 1 small red chili (optional, for heat)
• 3–4 tbsp extra virgin olive oil
• 1 tsp salt
• ½ tsp black pepper

Preparation

1. Roast the vegetables: Place peppers and eggplant on a baking Roast at 220°C (425°F) for 30–40 minutes, turning occasionally until skins are charred and blistered.
2. Peel and drain: Transfer to a bowl, cover, and let steam for 10 minutes. Peel off skins and remove seeds. Drain excess liquid.
3. Blend or mash: Chop or blend the roasted vegetables with garlic and chili until smooth but slightly textured.
4. Cook down: In a skillet, heat olive oil and add the mixture. Cook over low heat for 20–25 minutes, stirring frequently, until thickened and flavors deepen.
5. Season: Stir in salt and black pepper. Adjust olive oil if needed for a silky texture.

Ingredients

• 3 tbsp extra virgin olive oil
• 3 garlic cloves, finely sliced
• 1–2 tsp red chili flakes (adjust to heat
• preference)
• 400 g (14 oz) canned crushed tomatoes
• (or fresh ripe tomatoes, peeled and
• chopped)
• Salt to taste
• Freshly ground black pepper
• 1 tbsp chopped fresh parsley

Preparation

1. Infuse the oil: In a large skillet, heat olive oil over medium heat. Add garlic slices and sauté until lightly golden but not browned.
2. Add heat: Stir in chili flakes and cook for 10–15 seconds to release their aroma.
3. Simmer the sauce: Add crushed tomatoes, salt, and black pepper. Simmer gently for 15–20 minutes, stirring occasionally until thickened and rich.
4. Finish and serve: Adjust seasoning, then stir in fresh parsley if desired.

Preparation

1. Chop finely: Finely chop all vegetables by hand (avoid using a blender to keep the texture fresh and grainy).
2. Mix together: In a bowl, combine tomatoes, peppers, onion, chili, garlic, and parsley.
3. Add flavorings: Stir in tomato paste, pomegranate molasses, olive oil, red pepper flakes, salt, and lemon juice. Mix until evenly combined.
4. Rest and serve: Let rest for 15–20 minutes before serving to allow flavors to blend.

Ingredients

• 3 ripe tomatoes, finely chopped
• 1 small red bell pepper, finely chopped
• 1 small green chili hot pepper chopped
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• ½ bunch fresh parsley, finely chopped
• 1 tbsp tomato paste
• 1 tbsp pomegranate molasses (for
• sweetness and tang)
• 2 tbsp extra virgin olive oil
• ½ tsp red pepper flakes
• Salt to taste
• Juice of ½ lemon

Preparation

1. Sauté the aromatics: In a skillet, heat olive oil over medium heat. Add onions and cook slowly for 8–10 minutes until soft and translucent.
2. Add peppers and garlic: Stir in sliced peppers and garlic. Cook for another 10 minutes, stirring often, until softened.
3. Add tomatoes and chili: Add chopped tomatoes, Espelette chili, salt, and pepper. Mix well and simmer uncovered for 20–25 minutes until the sauce thickens and becomes glossy.
4. Adjust and finish: Taste and adjust seasoning. Remove the bay leaf before serving.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 large onion, thinly sliced
• 2 garlic cloves, minced
• 2 red bell peppers, thinly sliced
• 2 ripe tomatoes, peeled and chopped
• ½ tsp Espelette chili powder (or mild
• red chili flakes)
• Salt and black pepper to taste
• 1 small bay leaf (optional)

Preparation

1. Roast the peppers: Place Florina peppers on a baking tray and roast at 220°C (425°F) for 25–30 minutes, turning until skins blister and blacken slightly.
2. Peel and drain: Place the roasted peppers in a bowl, cover with a cloth, and let steam for 10 minutes. Peel and remove seeds.
3. Blend: Combine peeled peppers, garlic, chili, olive oil, vinegar, salt, and paprika in a blender. Blend until smooth and creamy.
4. Adjust texture: Add a drizzle more olive oil if needed for a silky finish. Taste and adjust salt or vinegar.

Ingredients

• 6 red florina or red bell peppers
• 2 garlic cloves, minced
• 1 small red chili pepper, chopped
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• Salt to taste
• ½ tsp smoked paprika (optional, for
• depth)

Preparation

1. Prepare the chilies: Trim stems from the chilies. Roughly chop them seeds can be kept for stronger heat or removed for milder flavor.
2. Grind the base: In a mortar or food processor, combine chopped chilies, garlic, and salt. Grind to a coarse or smooth texture according to preference.
3. Add liquids: Stir in vinegar and olive oil. Mix well until all ingredients are evenly blended.
4. Rest and store: Transfer to a clean glass jar. Let sit for at least 1 hour before serving to allow the flavors to develop. Store in the refrigerator for up to 2 weeks.

Ingredients

• 8–10 fresh red chilies (peppers or a mix
• of red and green)
• 3 garlic cloves, minced
• 3 tbsp white vinegar
• 2 tbsp extra virgin olive oil
• ½ tsp salt
• ½ tsp ground cumin (optional, for
• aroma)

Preparation

1. Roast the peppers: Place peppers on a baking tray and roast at 220°C (425°F) for 25– 30 minutes, turning until skins are charred.
2. Peel and prepare: Place peppers in a covered bowl to steam for 10 minutes, then peel and remove seeds. 3.Blend the sauce: In a food processor, combine roasted peppers, toasted almonds, garlic, chili flakes, smoked paprika, vinegar, and salt. Blend while slowly adding olive oil until smooth and creamy.
3. Taste and adjust: Adjust salt or chili to your liking. The sauce should be smoky, nutty, and lightly spicy.

Ingredients

• 3 large red bell peppers
• ⅓ cup blanched almonds, lightly
• toasted
• 2 garlic cloves, minced
• ½ tsp red chili flakes
• 1 tsp smoked paprika
• 2 tbsp red wine vinegar (or lemon juice,
• optional for acidity)
• 4 tbsp extra virgin olive oil
• Salt to taste
• Moorish Red Pepper

Preparation

1. Roast the peppers: Roast red peppers under the broiler or at 220°C (425°F) for 25–30 minutes until skins are blistered. Place in a bowl, cover, and let steam for 10 minutes, then peel and remove seeds.
2. Blend the ingredients: In a food processor, combine roasted peppers, walnuts, garlic, pomegranate molasses, chili flakes, cumin, breadcrumbs, and salt. Blend until smooth while drizzling in olive oil.
3. Adjust taste and texture: Add a bit more pomegranate molasses for sweetness or breadcrumbs for thickness if needed.

Ingredients

• 3 large red bell peppers
• 1 cup walnuts, lightly toasted
• 2 garlic cloves, minced
• 1–2 tbsp pomegranate molasses
• 1 tbsp tomato paste (optional for
• deeper color)
• ½ tsp red chili flakes (adjust to taste)
• 1 tsp ground cumin
• 2 tbsp fresh breadcrumbs (for texture)
• 3 tbsp extra virgin olive oil
• Salt to taste

Preparation

1. Sauté the base: Heat olive oil in a saucepan over medium heat. Add onion and cook until soft and translucent, about 5 minutes.
2. Add garlic and spices: Stir in minced garlic, paprika, cumin, and harissa. Cook for 30 seconds to release aromas.
3. Build the sauce: Add tomato paste and chopped tomatoes. Stir well and pour in water or broth.
4. Simmer: Reduce heat and let simmer gently for 20–25 minutes, stirring occasionally until thickened and glossy.
5. Season: Add salt and pepper to taste. Adjust harissa for more heat if desired.

Ingredients

• 3 tbsp olive oil
• 1 medium onion, finely chopped
• 3 garlic cloves, minced
• 1 tbsp tomato paste
• 2 medium ripe tomatoes, peeled and
• chopped (or 1 cup crushed tomatoes)
• 1 tsp harissa paste
• 1 tsp sweet paprika
• ½ tsp ground cumin
• Salt and black pepper to taste
• ½ cup water or vegetable broth

Preparation

1. Roast the vegetables: Place peppers, tomatoes, and eggplant (if using) on a baking tray. Roast at 220°C (425°F) for 25–30 minutes, turning until skins are charred.
2. Peel and drain: Place roasted vegetables in a covered bowl to steam for 10 minutes. Peel skins and remove seeds. Drain any excess liquid.
3. Blend the sauce: In a food processor, combine roasted peppers, tomatoes, garlic, and chili. Blend until smooth but still slightly textured.
4. Cook down: In a skillet, heat olive oil and add the blended mixture. Cook over low heat for 20–25 minutes, stirring often until thickened. Season with salt, pepper, and a splash of vinegar.

Ingredients

• 5 large red bell peppers
• 3 ripe tomatoes, peeled and chopped
• 1 small eggplant (optional, for richness)
• 2 garlic cloves, minced
• 1 small red chili, finely chopped (adjust
• to heat level)
• 3 tbsp extra virgin olive oil
• 1 tsp salt
• ½ tsp black pepper
• 1 tsp red wine vinegar (optional, for
• brightness)

Preparation

1. Simmer the base: In a large pan, heat olive oil over low heat. Add garlic and sauté gently until fragrant. Add chopped tomatoes, chili, salt, sugar, and pepper.
2. Slow cook: Reduce heat to very low and let the mixture simmer for 2–3 hours, stirring occasionally. The sauce should thicken and darken into a deep red paste.
3. Enhance the richness: If desired, stir in tomato paste near the end for a more concentrated flavor.
4. Cool and store: Once thick and glossy, let cool. Transfer to sterilized jars, cover with a thin layer of olive oil, and refrigerate.

Ingredients

• 1.5 kg ripe tomatoes, chopped
• 2–3 red chilies, finely chopped (adjust
• to taste)
• 4 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 1 tsp sea salt
• 1 tsp sugar (to balance acidity)
• ½ tsp ground black pepper
• 1 tbsp tomato paste (optional, for
• richer depth)

Preparation

1. Combine ingredients: In a small bowl, mix tomato paste, Aleppo pepper, minced garlic, salt, and olive oil.
2. Blend to smoothness: Use a spoon or small whisk to combine until a smooth, uniform sauce forms.
3. Rest and develop flavor: Let the sauce sit for 10–15 minutes to allow the garlic and spices to meld. Perfect as a condiment for grilled meats, kebabs, or falafel. Stir into soups, stews, or couscous for gentle heat. Spread lightly over flatbreads or sandwiches for a Levantine kick.

Ingredients

• 3 tbsp tomato paste
• 2 tsp Aleppo pepper (or mild crushed
• red pepper flakes)
• 2 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• ½ tsp salt
• 1 tsp lemon juice (optional, for slight
• brightness)

Preparation

1. Roast the peppers: Roast the red peppers at 220°C (425°F) for 20–25 minutes, turning until skins blister. Peel and remove seeds.
2. Blend the dip: In a food processor or blender, combine roasted peppers, chili, garlic, lemon juice, and olive oil. Blend until smooth.
3. Mix with yogurt: Fold in the Greek-style yogurt until fully incorporated. Adjust salt to taste.
4. Chill before serving: Refrigerate for 30 minutes to let the flavors meld.

Ingredients

• 3 large red bell peppers, roasted and peeled
• 1 small red chili, chopped (adjust to taste)
• 1 cup Greek-style yogurt
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• Juice of ½ lemon
• Salt to taste

Preparation

1. Prepare the chilies: Remove stems and seeds if you prefer a milder sauce.
2. Crush the ingredients: In a mortar or food processor, crush or blend the chilies and garlic until a coarse or smooth paste forms.
3. Add liquids: Stir in olive oil and vinegar. Mix well to combine.
4. Rest for flavor: Let sit for 15–20 minutes to allow the flavors to meld. Store in a clean jar in the refrigerator for up to 2 weeks.

Ingredients

• 10–12 fresh red chilies (bird’s eye or long red
• chilies)
• 3 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 2 tbsp white or apple cider vinegar
• ½ tsp salt

Preparation

1. Roast the peppers: Place red peppers on a baking tray and roast at 220°C (425°F) for 25–30 minutes until skins are charred.
2. Peel and prep: Transfer roasted peppers to a covered bowl to steam for 10 minutes, then peel and remove seeds.
3. Blend the sauce: Combine peeled peppers, garlic, paprika, olive oil, salt, and black pepper in a food processor or blender. Blend until smooth.
4. Adjust consistency: Add a little more olive oil if needed for a silky texture.

Ingredients

• 5 large red bell peppers
• 2 garlic cloves, minced
• 1 tsp sweet or smoked paprika
• 3 tbsp extra virgin olive oil
• ½ tsp salt
• ¼ tsp black pepper

Preparation

1. Sauté the base: Heat olive oil in a pan over medium heat. Add onion and cook until soft and translucent, about 5 minutes. Stir in minced garlic and cook for another minute.
2. Add spices and tomato: Mix in smoked paprika and chili. Stir quickly to release aroma, then add tomato puree, vinegar, salt, and pepper.
3. Simmer: Cook gently for 10–15 minutes, stirring occasionally, until the sauce thickens and darkens.
4. Blend (optional): For a smoother texture, blend the sauce once cooled.

Ingredients

• 3 tbsp olive oil
• 1 small onion, finely chopped
• 2 garlic cloves, minced
• 1 tsp smoked paprika
• ½ tsp hot paprika or chili flakes
• 200 g (¾ cup) tomato puree or crushed
• tomatoes
• 1 tsp red wine vinegar
• Salt and black pepper to taste

Preparation

1. Roast the vegetables: Roast the tomato and chili over an open flame or in an oven at 220°C (425°F) until skins blister. Peel and deseed the chili if you prefer less heat.
2. Blend the base: In a blender or food processor, combine the roasted tomato, chili, garlic, and vinegar. Blend into a smooth paste.
3. Add feta and yogurt: Add crumbled feta and Greek yogurt, then blend or mash until creamy.
4. Finish with olive oil: Stir in olive oil and black pepper. Adjust salt or spice to taste.

Ingredients

• 150 g feta cheese (crumbled)
• 1 medium tomato, roasted or grilled
• 1–2 red chilies, roasted (adjust to taste)
• 2 tbsp Greek yogurt
• 1 tbsp extra virgin olive oil
• ½ garlic clove, minced
• ½ tsp red wine vinegar
• A pinch of black pepper

Preparation

1. Rehydrate the chilies: Soak dried Calabrian chilies in warm water for 20 minutes, then drain and remove stems and seeds.
2. Blend the paste: In a food processor, combine rehydrated chilies, garlic, olive oil, smoked paprika, tomato paste (if using), and salt. Blend until smooth.
3. Adjust consistency: Add a bit more olive oil if needed for a soft, spreadable texture.
4. Flavor and store: Stir in red wine vinegar if desired. Transfer to a jar, cover with a thin layer of olive oil, and store in the refrigerator.

Ingredients

• 12–15 dried chilies (or other mild dried red
• chilies)
• 3 garlic cloves, minced
• 4 tbsp extra virgin olive oil
• 1 tsp tomato paste (optional, for depth)
• ½ tsp smoked paprika
• ½ tsp salt
• 1 tbsp red wine vinegar (optional, for tang)

Preparation

1. Prepare the base: In a bowl, combine tomatoes, chili, onion, garlic, tomato paste, olive oil, parsley, cumin, paprika, and salt.
2. Mix thoroughly: Use a spoon or fork to blend until the mixture becomes a thick, spreadable paste.
3. Optional enhancement: Add lemon juice for a fresh, zesty balance.
4. Chill and serve: Let it rest for 30 minutes in the refrigerator before serving to deepen the flavor.

Ingredients

• 3 medium ripe tomatoes, peeled, chopped
• 2 red chili peppers, finely chopped
• 1 small onion, finely grated
• 2 garlic cloves, minced
• 1 tbsp tomato paste
• 2 tbsp extra virgin olive oil
• 2 tbsp finely chopped fresh parsley
• ½ tsp ground cumin
• ½ tsp ground paprika
• Salt to taste
• Juice of ½ lemon

Preparation

1. Roast the peppers: Place red bell peppers under a hot grill or in an oven at 220°C (425°F) for 25–30 minutes, turning until skins are blistered. Transfer to a covered bowl for 10 minutes to steam, then peel and remove seeds.
2. Blend the coulis: In a blender, combine the roasted peppers, garlic, basil, olive oil, salt, and pepper. Blend until silky smooth.
3. Balance the flavor: Add red wine vinegar (optional) and blend again briefly. Adjust seasoning to taste.
4. Serve or store: Serve warm or chilled. Can be refrigerated for up to 4 days.

Ingredients

• 4 large red bell peppers
• 2 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 4–5 fresh basil leaves
• ½ tsp sea salt
• ¼ tsp black pepper
• 1 tsp red wine vinegar (optional, for
• brightness)

Preparation

1. Cook the tomatoes: Heat olive oil in a small pan over medium heat. Add tomatoes and garlic, and cook for 5–7 minutes, until slightly reduced.
2. Add spices and herbs: Stir in cumin, paprika, chili, salt, coriander, and parsley. Cook for another 2–3 minutes, stirring gently.
3. Finish with acidity: Add lemon juice or vinegar to brighten the flavor. Stir and remove from heat.
4. Cool and serve: Serve warm or at room temperature.

Ingredients

• 2 ripe tomatoes, grated or finely chopped
• 2 garlic cloves, minced
• 2 tbsp fresh coriander (cilantro), finely
• chopped
• 2 tbsp fresh parsley, finely chopped
• ½ tsp ground cumin
• ½ tsp sweet paprika
• ¼ tsp chili powder or crushed chili flakes
• 3 tbsp extra virgin olive oil
• 1 tsp lemon juice or vinegar
• Salt to taste

Preparation

1. Sauté the garlic: In a saucepan, heat olive oil over medium heat. Add sliced garlic and cook until fragrant, about 1 minute — do not brown.
2. Add tomatoes and chili: Stir in crushed tomatoes and chili flakes. Season with salt and black pepper.
3. Simmer: Reduce heat and let simmer gently for 15–20 minutes, stirring occasionally until the sauce thickens and deepens in color.
4. Finish with basil: Add torn basil leaves just before removing from the heat for a fresh, aromatic finish.

Ingredients

• 400 g (14 oz) crushed ripe tomatoes or
• tomato passata
• 3 garlic cloves, finely sliced
• 2 tbsp extra virgin olive oil
• ½ tsp crushed red chili flakes (adjust to taste)
• 4–5 fresh basil leaves, torn
• Salt and black pepper to taste

Preparation

1. Sauté vegetables: Heat olive oil in a pan over medium heat. Add onion and chili, cooking until soft. Add red peppers and cook 5–7 minutes.
2. Add tomatoes and simmer: Stir in chopped tomatoes, olives, capers, sugar, salt, and pepper. Reduce heat and simmer for 15–20 minutes, stirring occasionally until vegetables are tender and sauce thickens.
3. Finish with vinegar: Stir in red wine vinegar, adjust seasoning, and remove from heat.

Ingredients

• 2 medium red bell peppers, chopped
• 2 medium tomatoes, peeled and chopped
• 1 small onion, diced
• 2 tbsp green olives, chopped
• 1 tbsp capers, rinsed
• 1 small red chili, finely chopped (optional for
• heat)
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tsp sugar
• Salt and black pepper to taste

Preparation

1. Grill the vegetables: Roast green chili peppers, tomatoes, and onion over an open flame or under a broiler until skins blister and onion is soft. Peel peppers and tomatoes, and roughly chop all roasted vegetables.
2. Mix the base: In a bowl, combine roasted vegetables with raw minced garlic, olive oil, ground caraway, black pepper, and salt.
3. Garnish: Top with chopped hard-boiled eggs and olives.
4. Serve: Serve at room temperature as a side dish, dip, or spread.

Ingredients

• 4 green chili peppers, roasted
• 2 medium tomatoes, roasted
• 1 small onion, roasted
• 2 garlic cloves, minced (raw, added at the
• end)
• 3 tbsp extra virgin olive oil
• ½ tsp ground caraway
• ½ tsp black pepper
• Salt to taste
• 2 hard-boiled eggs, chopped (for garnish)
• 4 olives, chopped (for garnish)

Preparation

1. Roast the peppers: Place red bell peppers and chilies on a baking tray and roast at 220°C (425°F) or over an open flame until skins blister. Peel and remove seeds.
2. Blend or mash: Combine roasted peppers, chilies, garlic, olive oil, vinegar, paprika, salt, and black pepper. Blend until smooth or mash for a rustic texture, finely hash the fresh spearmint and parsley with a sharp knife until almost paste-like. Mix them into the sauce thoroughly.
3. Finish and cool: Taste and adjust seasoning. Let it cool completely before serving.

Ingredients

• 5 large red bell peppers
• 2–3 hot red chilies
• (adjust to heat preference)
• 3 garlic cloves, minced
• 3 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• 1 tbsp finely chopped fresh parsley
• 1 tbsp finely hashed fresh spearmint
• ½ tsp paprika
• Salt and black pepper to taste

Preparation

1. Roast the peppers: Grill or oven-roast the red peppers until their skins blister and blacken. Transfer to a bowl, cover, and let them steam for 10 minutes before peeling off the skins.
2. Blend the base: In a food processor, combine roasted peppers, chilies, garlic, salt, pepper, smoked paprika, and lemon juice. Pulse until smooth.
3. Incorporate olive oil: Slowly drizzle olive oil while blending to create a creamy emulsion.
4. Add the herbs: Fold in the finely hashed mint and maydanoz by hand to preserve their freshness and color.
5. Taste and adjust: Add more lemon juice or salt to balance. The flavor should be smoky, mildly spicy, and herb-bright.
6. Serve: Spoon into a small bowl, drizzle with a touch of olive oil, and refrigerate for 1–2 hours before serving to allow flavors to meld.

Ingredients

• 4 large red bell peppers, roasted and peeled
• 2 fresh red chilies, deseeded for mild heat
• (keep seeds for more spice)
• 2 garlic cloves, crushed
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp smoked paprika
• 1 tsp lemon juice or white wine vinegar
• 3 tbsp extra virgin olive oil
• 1 tbsp hashed fresh mint (peppermint) finely
• chopped to tiny pieces
• 1 tbsp hashed fresh flat-leaf parsley
• very finely chopped

Preparation

1. Sauté aromatics: In a medium pan, warm olive oil over low heat. Add minced garlic and shallot; cook gently until fragrant and golden (not browned).
2. Add the peperoncini: Stir in chopped chilies and let them sizzle lightly for 1–2 minutes to release their oils. 3 .Cook the tomatoes: Add chopped tomatoes and tomato paste. Season with salt, pepper, sugar, and oregano. Stir and let simmer on medium heat for 15–20 minutes until thickened.
3. Add the herbs: Turn off the heat, then mix in chopped fresh basil. This keeps the basil’s perfume bright and fresh.
4. Blend (optional): For a silky texture, blend the sauce slightly, or leave it rustic with visible chili and basil pieces.
5. Rest and serve: Let the sauce rest 15 minutes before serving to deepen the flavor.

Ingredients

• 4 medium ripe tomatoes, peeled and
• chopped
• 3 red peperoncini chilies, finely chopped
• (adjust for heat)
• 3 garlic cloves, minced
• 1 small shallot, finely diced
• 1 tsp sea salt
• ½ tsp black pepper
• 1 tsp sugar (to balance acidity)
• ½ tsp dried oregano
• 1 small handful fresh basil leaves, chopped
• 4 tbsp extra virgin olive oil
• 1 tbsp tomato paste (for richness)
• Optional: a drizzle of white wine vinegar or
• lemon juice for brightness

Preparation

1. Roast the vegetables: Place red peppers, tomatoes, and chilies on a baking tray or over a flame until skins blister. Peel peppers and tomatoes, remove seeds, and roughly chop.
2. Blend the base: In a food processor, combine roasted vegetables, garlic, olive oil, vinegar, smoked paprika, salt, and pepper. Blend until smooth but still slightly textured for rustic character.
3. Add fresh herbs: Fold in finely hashed parsley and optional mint for a bright, herbaceous lift.
4. Rest the relish: Let it sit 15–20 minutes before serving to allow flavors to meld.

Ingredients

• 4 large red bell peppers, roasted and peeled
• 2 medium tomatoes, roasted and peeled
• 2 red chilies, deseeded for milder heat, or left
• whole for spicier
• 3 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp red wine vinegar
• ½ tsp smoked paprika
• ½ tsp black pepper
• ½ tsp sea salt
• 1 tbsp hashed fresh parsley very finely
• chopped
• 1 tsp hashed fresh mint – optional for
• freshness

Preparation

1. Prepare cucumber: Grate the cucumber, sprinkle lightly with salt, and let it drain in a sieve for 10–15 minutes to remove excess water.
2. Mix the base: In a bowl, combine Greek yogurt, drained cucumber, minced garlic, olive oil, lemon juice, dill, salt, and pepper. Mix until smooth and creamy.
3. Chill: Cover and refrigerate for at least 30 minutes before serving to allow flavors to meld.

Ingredients

• 1 cup Greek yogurt (full-fat for creaminess)
• ½ cucumber, peeled, grated, and drained of
• excess water
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• 1 tbsp fresh dill, finely chopped
• 1 tsp lemon juice
• Salt and black pepper to taste

Preparation

1. Prepare garlic: Crush garlic cloves with salt into a smooth paste using a mortar and pestle or food processor.
2. Emulsify: With the processor running, slowly drizzle in the oil in a very thin stream to allow emulsification. Alternate with lemon juice gradually. If needed, add a small amount of ice-cold water to help stabilize the emulsion.
3. Check consistency: The sauce should be fluffy, creamy, and hold its shape.
4. Rest: Let it sit at room temperature for 10–15 minutes before serving to develop flavor.

Ingredients

• 6 garlic cloves, peeled
• ½ tsp salt
• 1 cup neutral oil (sunflower or canola)
• 2 tbsp fresh lemon juice
• Optional: 1–2 tbsp ice-cold water for stability

Preparation

1. Heat the base: Warm olive oil over low-medium heat in a saucepan.
2. Add cream: Pour in the cream and stir gently until warm, not boiling.
3. Incorporate cheese: Gradually add grated Parmesan, stirring continuously to melt and create a smooth sauce.
4. Season: Add nutmeg, salt, and black pepper. Mix well and remove from heat.
5. Serve immediately: Use over freshly cooked pasta, gnocchi, or steamed vegetables.

Ingredients

• 3 tbsp extra virgin olive oil
• 1 cup heavy cream
• ½ cup freshly grated Parmesan cheese
• 1 pinch ground nutmeg
• Salt and black pepper to taste

Preparation

1. Prepare garlic: Crush minced garlic with salt into a paste using a mortar and pestle or fine knife.
2. Emulsify: In a bowl, whisk the egg yolk with lemon juice. Slowly drizzle in olive oil while whisking continuously to create a thick, creamy emulsion.
3. Add garlic: Fold the garlic paste into the emulsion, mixing until smooth and fragrant.
4. Adjust seasoning: Taste and add more salt, pepper, or lemon juice as needed.
5. Chill (optional): Refrigerate for 15–20 minutes to let flavors meld.

Ingredients

• 4 garlic cloves, minced
• 1 cup extra virgin olive oil
• 1 egg yolk (room temperature)
• 1 tsp lemon juice
• ½ tsp sea salt
• ¼ tsp black pepper

Preparation

1. Prepare cucumber: Grate the cucumber, sprinkle with a pinch of salt, and let it drain in a sieve for 10 minutes to remove excess water.
2. Mix yogurt base: In a bowl, combine yogurt, minced garlic, olive oil, salt, and pepper. Stir until smooth.
3. Add cucumber and herbs: Fold in grated cucumber and finely hashed mint. Mix until fully incorporated.
4. Adjust consistency: If the sauce is too thick, add a little cold water to reach your preferred consistency.
5. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Ingredients

• 1 cup plain yogurt (full-fat preferred)
• ½ cucumber, peeled, grated, and drained
• 1–2 garlic cloves, minced
• 1 tbsp extra virgin olive oil
• 1 tbsp fresh mint, finely hashed
• ½ tsp sea salt
• ¼ tsp black pepper
• Optional: 1–2 tbsp water to thin consistency
• if desired

Preparation

1. Prepare garlic: Crush garlic cloves with salt into a smooth paste using a mortar and pestle or finely mince.
2. Mix tahini base: In a bowl, whisk tahini with lemon juice and garlic paste until creamy.
3. Adjust consistency: Gradually add cold water while whisking until the sauce reaches a smooth, pourable consistency.
4. Add olive oil: Stir in olive oil for richness and a silky texture.
5. Taste and adjust: Add more lemon juice or salt as needed.

Ingredients

• ½ cup tahini (sesame paste)
• 2–3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• 2–3 tbsp cold water (adjust for desired
• consistency)
• 2 tbsp extra virgin olive oil
• ½ tsp sea salt

Preparation

1. Mix the base: In a bowl, combine yogurt, ground cumin, lemon juice, olive oil, salt, and pepper. Stir until smooth.
2. Add herbs (optional): Fold in finely chopped parsley or coriander for extra freshness.
3. Chill: Refrigerate for 15–30 minutes to allow flavors to meld. Serve alongside grilled lamb, chicken, or fish. Use as a dip for fresh vegetables or bread. Spoon over couscous or roasted Mediterranean vegetables.

Ingredients

• 1 cup plain yogurt (full-fat for richness)
• 1 tsp ground cumin
• 1 tbsp fresh lemon juice
• 1–2 tbsp extra virgin olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• Optional: 1 tbsp fresh chopped parsley or
• coriander

Preparation

1.Heat the olive oil:

In a saucepan over low-medium heat, warm the olive oil and sauté minced garlic until fragrant (do not brown).

1. Add cream: Pour in the heavy cream and stir until warm, not boiling.
2. Incorporate Parmesan: Gradually add grated Parmesan, stirring continuously to melt and create a smooth sauce.
3. Add basil: Stir in finely chopped basil and cook for 1–2 minutes to release its aroma.
4. Season: Add salt and pepper to taste. Serve immediately for best flavor.

Ingredients

• 1 cup heavy cream
• ½ cup grated Parmesan cheese
• 2 garlic cloves, minced
• 2 tbsp extra virgin olive oil
• ½ cup fresh basil leaves, finely chopped
• Salt and black pepper to taste

Preparation

1. Sauté mushrooms: Heat olive oil in a pan over medium heat. Add sliced mushrooms and cook until tender and lightly browned. Season with a pinch of salt and pepper.
2. Temper the eggs: In a bowl, whisk together eggs and lemon juice. Slowly add a few tablespoons of hot vegetable broth to the mixture while whisking continuously to prevent curdling.
3. Combine with broth: Gradually stir the tempered egg-lemon mixture into the remaining hot broth over low heat, stirring constantly until slightly thickened.
4. Add mushrooms: Fold the sautéed mushrooms into the sauce and gently heat for 1–2 minutes, ensuring the sauce does not boil.
5. Season and serve: Adjust seasoning with salt and black pepper. Serve warm.

Ingredients

• 2 eggs, lightly beaten
• 3 tbsp fresh lemon juice
• 1 cup hot vegetable broth
• 200 g mushrooms (cremini, button, or
• oyster), sliced
• 1 tbsp olive oil
• Salt and black pepper to taste

Preparation

1. Soak bread: Soak bread slices in cold water for 5–10 minutes, then squeeze out excess water.
2. Blend base: In a blender, combine almonds, garlic, and soaked bread. Blend until smooth.
3. Add liquid: Slowly add cold water and olive oil while blending to create a creamy, smooth sauce.
4. Season: Add vinegar and salt, blending briefly to mix.
5. Chill: Refrigerate for at least 1–2 hours before serving.

Ingredients

• 1 cup blanched almonds
• 2–3 garlic cloves, minced
• 2 cups cold water
• 3 slices stale white bread, crust removed
• ¼ cup extra virgin olive oil
• 2 tbsp sherry or red wine vinegar
• Salt to taste

Preparation

1. Heat the cream: In a small saucepan over low heat, warm the cream gently — do not boil.
2. Add butter and pepper: Stir in butter and white pepper until fully incorporated.
3. Finish with parsley: Remove from heat and fold in finely chopped parsley.
4. Season: Taste and adjust salt as needed. Serve warm. Drizzle over grilled fish, chicken, or roasted vegetables. Use as a light pasta sauce for tagliatelle or fettuccine. Pair with potatoes or steamed vegetables for a creamy, flavorful touch.

Ingredients

• 1 cup heavy cream
• 2 tbsp unsalted butter
• 1 tsp white pepper
• 2 tbsp fresh parsley, finely chopped
• ½ tsp sea salt (adjust to taste)

Preparation

1. Prepare yogurt base: In a bowl, combine yogurt, minced garlic, olive oil, and salt. Mix until smooth.
2. Incorporate harissa: Gently fold in harissa, creating swirls or blending fully depending on desired heat intensity.
3. Add lemon juice (optional): Stir in a small amount of lemon juice to brighten flavors if desired.
4. Chill: Refrigerate for 15–20 minutes to allow flavors to meld. Drizzle over cooked couscous or roasted vegetables for a Mediterranean twist.

Ingredients

• 1 cup plain yogurt (full-fat preferred)
• 1–2 tsp Tunisian harissa paste (adjust to heat
• preference)
• 1 garlic clove, minced
• 1 tbsp extra virgin olive oil
• Salt to taste
• Optional: 1 tsp lemon juice for extra
• brightness

Preparation

1. Mix base: In a bowl, combine minced garlic, lemon juice, and olive oil. Stir until well blended.
2. Add creaminess: Fold in yogurt or cream until smooth.
3. Incorporate coriander: Stir in finely chopped coriander.
4. Season and chill: Add salt and pepper to taste. Refrigerate for 15 minutes to allow flavors to meld.

Ingredients

• 3 garlic cloves, minced
• 2 tbsp fresh lemon juice
• ½ cup plain yogurt or light cream
• 2 tbsp extra virgin olive oil
• 2 tbsp fresh coriander, finely chopped
• Salt and black pepper to taste

Preparation

1.Mix base:

In a bowl, combine sour cream, lemon juice, and olive oil. Stir until smooth.

1. Add herbs: Fold in finely chopped dill until evenly incorporated.
2. Season: Add salt and black pepper to taste.
3. Chill: Refrigerate for 15–20 minutes to allow flavors to meld. Drizzle over potatoes or steamed vegetables. Use as a spread for sandwiches or wraps.

Ingredients

• 1 cup sour cream
• 1 tbsp fresh lemon juice
• 2 tbsp fresh dill, finely chopped
• 1 tsp olive oil
• Salt and black pepper to taste

Preparation

1. Sauté shallots: In a saucepan, heat olive oil and butter over medium heat. Add minced shallots and sauté until soft and translucent, about 3–4 minutes.
2. Deglaze: Pour in white wine and reduce by half over medium heat, stirring occasionally.
3. Add cream: Stir in heavy cream and simmer gently until the sauce thickens slightly, about 3–5 minutes.
4. Season: Add salt and black pepper to taste. Serve warm.

Ingredients

• 2 shallots, finely minced
• ½ cup dry white wine
• 1 cup heavy cream
• 1 tbsp unsalted butter
• 1 tbsp extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Prepare cucumber: Grate cucumber, sprinkle lightly with salt, and drain in a sieve for 10 minutes to remove excess water.
2. Mix yogurt base: In a bowl, combine yogurt, minced garlic, cumin, olive oil, salt, and pepper. Stir until smooth.
3. Add cucumber: Fold in grated cucumber until fully incorporated.
4. Chill: Refrigerate for at least 30 minutes before serving to allow flavors to meld.

Ingredients

• 1 cup plain yogurt
• ½ cucumber, peeled, grated, and drained
• 1–2 garlic cloves, minced
• 1 tsp ground cumin
• 1 tbsp extra virgin olive oil
• Salt and black pepper to taste

Preparation

1.Prepare cucumber:

Grate cucumber, sprinkle lightly with salt, and let drain for 10 minutes to remove excess water.

1. Mix yogurt base: In a bowl, combine yogurt, minced garlic, olive oil, salt, and pepper. Stir until smooth.
2. Add cucumber and mint: Fold in drained cucumber and finely hashed mint until fully incorporated.
3. Chill: Refrigerate for at least 20–30 minutes to allow flavors to meld.

Ingredients

• 1 cup plain yogurt
• ½ cucumber, peeled, grated, and drained
• 1–2 garlic cloves, minced
• 1 tbsp fresh mint, finely hashed
• 1 tbsp extra virgin olive oil
• Salt and black pepper to taste

Preparation

1. Prepare garlic: Mince or crush garlic cloves.
2. Mix tahini base: In a bowl, whisk tahini with lemon juice and garlic until smooth.
3. Adjust consistency: Gradually add cold water while whisking until sauce reaches a creamy, pourable texture.
4. Add olive oil and season: Stir in olive oil and salt to taste. Drizzle over grilled vegetables, falafel, or fish. Serve as a dip for pita bread or fresh vegetables. Use as a sauce for couscous or Mediterranean bowls.

Ingredients

• ½ cup tahini (sesame paste)
• 2 tbsp fresh lemon juice
• 1–2 garlic cloves, minced
• 2–3 tbsp cold water (adjust for desired
• consistency)
• 1 tbsp extra virgin olive oil
• Salt to taste

Preparation

1. Heat cream: In a saucepan over low heat, warm the cream gently — do not boil.
2. Add butter and paprika: Stir in butter and smoked paprika until fully combined.
3. Incorporate herbs: Fold in finely chopped parsley and cook for 1–2 minutes to release its aroma.
4. Season: Add salt and black pepper to taste. Serve warm. Use as a creamy topping for potatoes or grains.

Ingredients

• 1 cup heavy cream
• 1 tsp smoked paprika
• 1 tbsp unsalted butter
• 1 tbsp fresh parsley, finely chopped
• Salt and black pepper to taste

Preparation

1. Combine cheese and cream: In a small bowl, whisk mascarpone and cream until smooth.
2. Add herbs and zest: Stir in lemon zest, parsley, and thyme.
3. Season: Add salt and black pepper to taste, Serve immediately or keep chilled for up to 1 hour. Toss with pasta for a light, creamy dish. Drizzle over grilled vegetables or seafood. Serve as a creamy topping for roasted potatoes or Mediterranean bowls.

Ingredients

• ½ cup mascarpone cheese
• 2 tbsp heavy cream
• 1 tsp lemon zest
• 1 tbsp fresh parsley, finely chopped
• 1 tsp fresh thyme, finely chopped
• Salt and black pepper to taste

Ingredients

• 1 cup Greek yogurt (full-fat for best texture)
• 4–5 Kalamata olives, finely chopped
• 1 clove garlic, minced
• 1 tbsp extra virgin olive oil
• 1 tsp lemon zest
• 1 tsp lemon juice
• ½ tsp dried oregano (or fresh if available)
• Pinch of sea salt

Preparation

1.In a bowl, combine Greek yogurt, chopped olives, and garlic.

2.Add olive oil, lemon zest, and lemon juice.

3.Stir in oregano, salt, and black pepper.

4.Mix until smooth and creamy.

5.Chill for 15 minutes before serving to enhance flavor.

Serving Ideas

1.Serve with grilled vegetables, chicken souvlaki, or pita bread.

2.Use as a spread in wraps or a dip for roasted potatoes.

Athenian Yogurt-Olive Sauce

Ingredients

• ½ cup tahini (sesame paste)
• ¾ cup plain yogurt
• 1 clove garlic, crushed
• Juice of ½ lemon
• 2 tbsp cold water (adjust for consistency)
• Pinch of cumin
• Pinch of sea salt

Preparation

1.In a mixing bowl, whisk tahini and lemon juice until thick and creamy.

2.Slowly add yogurt, stirring continuously to create a smooth consistency.

3.Mix in garlic, cumin, and salt.

4.Gradually whisk in water until it reaches a silky texture.

5.Drizzle with olive oil before serving.

Serving Ideas

1.Perfect alongside falafel, shawarma, or roasted vegetables.

2.Use as a dip for flatbreads or a dressing for grilled eggplant.

Damascus Tahini–Yogurt Cream

Ingredients

• ½ cup crumbled feta cheese (preferably
• Greek barrel-aged feta)
• ½ cup thick Greek yogurt
• 1 tbsp extra-virgin olive oil
• ½ tbsp honey (or more to taste)
• 1 tsp fresh dill, finely chopped
• ½ tsp dried oregano
• ½ tsp lemon zest

Preparation

1.In a blender or food processor, combine feta, yogurt, and olive oil.

2.Blend until smooth and creamy.

3.Add honey, herbs, lemon zest, and black pepper; blend briefly to incorporate.

4.Chill for 30 minutes to allow the flavors to develop and the texture to firm slightly.

5.Before serving, drizzle a bit more olive oil and a few fresh dill sprigs on top.

Serving Ideas:

1.Spread over toasted pita or fresh bread as an appetizer.

2.Serve alongside grilled chicken, lamb skewers, or roasted vegetables.

3.Use as a dip for cucumber sticks or as a sandwich spread.

Rhodes Island Feta-Herb Cream

Ingredients

• 1 cup plain yogurt (preferably thick or
• strained)
• ½ cucumber, peeled and finely grated
• 1 tbsp extra-virgin olive oil
• 1 tbsp lemon juice
• 1 tbsp finely chopped parsley
• ¼ tsp white pepper
• 1 small clove garlic, minced (optional, for
• bolder flavor)

Preparation

1.Grate cucumber and squeeze gently to remove excess water.

2.In a medium bowl, whisk yogurt with olive oil and lemon juice until smooth.

3.Stir in cucumber, parsley, white pepper, garlic (if using), and salt.

4.Mix until well combined, then refrigerate for at least 30 minutes before serving to let the flavors blend.

5.Stir gently before use and drizzle with a few drops of olive oil.

Serving Ideas:

1.Perfect alongside grilled meats, kofta, or falafel.

2.Use as a salad dressing or drizzle over roasted vegetables.

3.Excellent as a dip for warm pita or crudités.

Amman Cucumber-Yogurt Dressing

Ingredients

• 10 mini bell peppers
• 150 g feta cheese, crumbled
• 1 tbsp yogurt
• ½ tsp oregano
• 1 tbsp olive oil

Preparation

1.Blend feta, yogurt, oregano, and chili.

2.Stuff into peppers and drizzle with olive oil.

3.Roast at 190 °C (375 °F) for 15–20 min.

4.Serve warm with spicy dipping sauce.

Santorini Stuffed Mini Peppers

Ingredients

• 1 cup cooked couscous (steamed or
• prepared with hot water)
• 1 egg, beaten
• ½ tsp ground cumin
• ½ tsp coriander
• 1 tbsp chopped parsley
• 1 tbsp flour
• Pinch of salt & chili powder

Preparation

1.Prepare couscous — steam it traditionally for

10 minutes or pour 1 cup boiling water over 1 cup dry couscous, cover, and let it absorb for 5 minutes.

Fluff with a fork and let cool slightly.

1. Mix couscous with the egg, spices, flour, and parsley.
2. Shape small cakes (about 5–6 cm wide).
3. Pan-fry in olive oil over medium heat for 2–3 minutes per side until golden and crisp.
4. Serve warm with Harissa Classique or
5. Tomato Sauce for dipping. Moroccan Spiced Couscous Cakes

Ingredients

• 2 eggplants, thinly sliced
• 200 g ricotta
• 1 tbsp chopped basil
• 1 tbsp grated Parmesan

Preparation

1.Grill eggplant slices until tender.

2.Mix ricotta, basil, and Parmesan.

3.Roll filling inside slices, secure with toothpicks.

4.Bake with hot tomato sauce at 180 °C

(350 °F) for 20 min.

Sicilian Eggplant Rolls

Ingredients

• 2 tsp crushed red chili flakes
• 1 tsp sea salt
• 1 tsp smoked paprika
• ½ tsp dried mint
• ½ tsp oregano
• 1 tsp garlic powder

Preparation

1.Mix all dry ingredients together in a small bowl until evenly blended.

2.Rub the mixture generously over chicken, pork, or grilled eggplant, pressing lightly so it adheres.

3.Let sit for 30 minutes (or up to 2 hours in the fridge) to allow the flavors to absorb.

Cooking time

1.Grill or roast for 20–25 minutes for chicken or pork, or 10–12 minutes for eggplant turning halfway through for even cooking.

2.Brush lightly with olive oil before cooking to prevent drying and help the rub form a flavorful crust.

3.After cooking, rest the meat or vegetables for 5 minutes before serving to let the juices redistribute and intensify the smoky aroma.

Aegean Fire Rub

Ingredients

• 3 tbsp extra virgin olive oil
• 1 tsp red chili flakes
• 1 tbsp white wine vinegar
• 1 tsp lemon zest
• 1 clove garlic, crushed
• ½ tsp oregano

Preparation

1.In a small bowl, whisk together the olive oil, vinegar, chili flakes, lemon zest, garlic, oregano, salt, and pepper until emulsified.

2.Pour the marinade over seafood (such as shrimp or swordfish) or chicken, ensuring even coating.

3.Cover and marinate for 30–60 minutes in the refrigerator.

Cooking time

Seafood: Grill or pan-sear for 2–4 minutes per side, until golden and just cooked through.

Chicken: Grill, roast, or pan-sear for 20–25 minutes, depending on thickness.

1.Brush occasionally with leftover marinade while cooking for an extra layer of flavor.

2.Finish with a drizzle of olive oil and a squeeze of fresh lemon juice before serving.

Sicilian Chili-Citrus Marinade 3

Ingredients

• 2 tbsp olive oil
• 1 tsp smoked paprika (pimentón de la
• Vera)
• ½ tsp chili powder
• 1 clove garlic, minced
• Zest and juice of ½ orange
• Pinch of sea salt

Preparation

1.In a small bowl, whisk together olive oil, smoked paprika, chili powder, garlic, orange zest and juice, salt, and cinnamon until smooth.

2.Coat chicken, shrimp, or tofu evenly with the marinade.

3.Cover and marinate for 1–2 hours in the refrigerator to allow flavors to penetrate.

Cooking time

Chicken: Grill or pan-sear for 20–25 minutes until cooked through.

Shrimp: Sauté or grill for 3–5 minutes per side.

1.Tofu: Bake or grill for 15–20 minutes until golden.

2.Occasionally brush with leftover marinade during cooking to enhance the flavor and maintain moisture.

3.After cooking, finish with a drizzle of extra virgin olive oil and sprinkle of chopped fresh parsley or a few chili flakes for extra aroma.

Spanish Heat Marinade 4

Ingredients

• 1 tbsp olive oil
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 tsp paprika
• ½ tsp chili flakes
• 1 tsp cumin
• 1 tomato, chopped
• ½ cup lentils
• ½ cup cooked chickpeas
• 3 cups vegetable stock
• 1 tbsp lemon juice
• Moroccan Harira with a

Preparation

1.Sauté onion and garlic in olive oil until soft.

2.Stir in spices and tomato; cook 5 minutes.

3.Add lentils, chickpeas, and stock. Simmer 25 minutes.

4.Finish with lemon juice and serve hot with crusty bread.

5.Optional, Add a pinch of harissa for extra kick.

Ingredients

• 1 cup brown lentils
• 1 onion, diced
• 2 cloves garlic, minced
• ½ tsp chili flakes
• 1 bay leaf
• 1 tomato, chopped
• 3 cups vegetable broth
• 1 tsp red wine vinegar

Preparation

1.Sauté onion and garlic with olive oil and chili.

2.Add lentils, tomato, and broth. Simmer 30 minutes.

3.Stir in vinegar before serving.

4.Optional, add a drizzle of olive oil and a squeeze of lemon on top before serving.

Ingredients

• 1 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp smoked paprika
• ½ tsp chili flakes
• 2 cups tomato purée
• 1 cup vegetable broth
• Salt & pepper to taste

Preparation

1.Sauté onion and garlic until soft.

2.Add paprika and chili; stir 1 minute.

3.Stir in tomato and broth; simmer 20 minutes.

4.Blend until smooth and serve hot with olive oil drizzle.

1. Serve with grilled bread rubbed with garlic.

Ingredients

• 300 g shrimp, cleaned
• 1 tbsp harissa
• 1 garlic clove, crushed
• 2 tbsp olive oil
• ½ tsp ground cumin
• 1 tbsp chopped parsley
• 1 tsp lemon juice

Preparation

1.In a skillet, warm olive oil and sauté garlic.

2.Stir in harissa, cumin, and lemon; cook 1 minute.

3.Add shrimp and toss 3–4 minutes until pink.

4.Garnish with parsley and serve over couscous or flatbread.

1. Optional, add diced tomatoes for a saucier texture.

Ingredients

• 2 cod fillets
• 2 tbsp olive oil
• 1 small onion, chopped
• 1 clove garlic, minced
• 1 tsp smoked paprika
• ½ tsp chili flakes
• ½ cup tomato purée
• Salt & pepper to taste

Preparation

1.Sauté onion and garlic until soft.

2.Stir in paprika and chili; cook 1 minute.

3.Add tomato purée and simmer 5–7 minutes.

4.Lay cod fillets in sauce, cover, and cook 10 minutes.

Perfect with crusty bread or saffron rice.

Ingredients

• 2 fresh mackerel fillets
• 2 tbsp olive oil
• 1 tsp chili flakes
• ½ tsp ground sumac
• 1 garlic clove, crushed
• Juice of ½ lemon
• Pinch of salt
• Turkish Spicy Grilled Mackerel

Preparation

1.Mix olive oil, chili flakes, sumac, garlic, and lemon.

2.Rub over mackerel and marinate 30 minutes.

3.Grill 3–4 minutes per side until crisp.

4.Serve with grilled peppers or flatbread.

5.Chef’s Secret: Add a pinch of cumin for an

Eastern Mediterranean flair.

Ingredients

• 500 g octopus, cleaned and cut
• 2 tbsp olive oil
• 2 cloves garlic, minced
• ½ cup crushed tomatoes
• ¼ cup water or seafood stock
• 1 tsp red wine vinegar (adds tang
• without alcohol)
• ½ tsp chili flakes
• 1 bay leaf
• ½ tsp dried oregano
• Salt & pepper to taste
• Greek Spicy Octopus in

Preparation

1.Heat olive oil in a pot and sauté garlic until fragrant.

2.Add the octopus and sear for 2–3 minutes.

3.Stir in tomatoes, water or stock, vinegar, chili flakes, bay leaf, oregano, salt, and pepper.

4.Cover and simmer gently for 45–50 minutes, until the octopus is tender and the sauce is thick.

5.Remove the bay leaf and serve hot with lemon potatoes or crusty bread for

1. dipping.