Mediterranean

Sun-drenched, herb-forward dishes that celebrate olive oil, citrus, fresh seafood, grilled vegetables and vibrant mezze — bright, simple recipes inspired by Greece, Italy, Spain and the Levant. Expect easy weeknight dinners and show-stopping spreads built on seasonal produce, bold herbs and straightforward techniques that let pure flavors shine.

Za’atar Roast Chicken

By Zachary Engel

This juicy roast chicken recipe is finished with za’atar, a fragrant Middle Eastern spice blend and paired with tangy sumac-pickled onions and savory black garlic tahini.

2 hr 20 min

Sheet-Pan Salmon and Potatoes

By Kendra Vaculin

Give sheet-pan salmon and potatoes the salad treatment with crisped jarred artichokes, lemon-dressed herbs, briny olives, and sweet pickled peppers.

Greek-Style Pork Spareribs with Grilled Lemons

By Michael Symon

Michael Symon’s Greek-style pork spareribs are the perfect combination of crusty, meaty and nicely charred. They’re even better with a squeeze of grilled lemon.

3 hr

Menemen

By Food Network Kitchen

Turkish scrambled eggs and tomatoes is an easy breakfast dish that you can find all around the country. In Iran, the same dish is called “omelet.” There has always been a debate whether menemen should have onions or not and the result is always a 50/50 split. Other variations of menemen use cheese (such as kaşar) or Turkish dry sausage (also known as sucuk). This dish is originally made with Turkish sweet green pepper (yeşil biber) but here I substituted easier-to-find Italian sweet pepper (cubanelle). Other good options include green bell pepper or sweet banana pepper.

Garlic Confit Recipe

This delicious garlic confit recipe is versatile, and easy-to-make, plus you can eat it on just about anything.

40 min

Crispy Halloumi With Tomatoes and White Beans

By Nargisse Benkabbou

This vibrant vegetarian dish combines savory broiled halloumi, juicy cherry tomatoes and creamy white beans for a satisfying one-pan meal. When broiled, the halloumi becomes golden and crispy on the outside while staying soft and chewy on the inside, adding a deliciously hearty texture to each bite. Highly adaptable, this recipe allows for any canned, creamy white bean that you have on hand, like butter beans or navy beans, and thyme can be used in place of oregano. With a drizzle of olive oil, a touch of honey and fresh herbs, this recipe is perfect for a quick, meatless weeknight dinner that feels special.

30 min

Psites Patates (Lemony Roasted Potatoes with Oregano)

By Kate Winslow

Golden potato wedges and lemon slices are roasted together until crisp and fragrant, a perfect accompaniment to lamb chops or roast chicken.

55 min

Moussaka With Roasted Mushrooms

By Martha Rose Shulman

In this Balkan style Moussaka I have substituted the roasted mushroom mix for half the meat. But you can also make a vegetarian version with no meat at all. It is delicious either way, with a complex, slightly sweet Eastern Mediterranean sauce spiced with a little cinnamon, a pinch of allspice and a few cloves. Greek moussaka is topped with béchamel, which can be heavy, even gummy. But this one has a light, fluffy topping made with yogurt and eggs. There are a few steps involved here and the sauce is a long-cooking one, but you can get that started while the eggplant is roasting in the oven to speed things along or make the sauce the day before.

3 hr

Swordfish Sicilian-Style

By Marcella Hazan

This quick grilled swordfish gets bright herbal flavor from an easy lemon-oregano sauce. The recipe comes from the late, legendary cookbook author Marcella Hazan, who joined Food & Wine as a contributing editor in 1992. In 2018, F&W named this dish one of our 40 best recipes ever.

20 min

Vermicelli Chicken and Rice With Cardamom and Cinnamon

By Noor Murad

This one-pot chicken and rice is a dinner-time winner. It gives you everything you need really: protein power, carb comfort, and joy in the form of crispy edges.

Herby Feta and Yogurt Dip With Sumac

By Yossy Arefi

This tangy and creamy dip is the perfect appetizer for a warm summer evening outside, and it makes a nice condiment for grilled meats and veggies, too. Fresh green herbs brighten up the salty feta, and sumac gives it another layer of flavor and a gorgeous pop of color. Choose a feta in brine over vacuum-packed, if you’ve got the option. Feta varies a lot in salt content, so you won’t see a measured amount of salt here; just taste the dip and add a bit if you think it needs it.

5 min

Greek Salad

By Lidey Heuck

While diner-style Greek salads made with chopped romaine, crumbled feta and often grilled chicken have become ubiquitous in American restaurants, a traditional Greek salad, or horiatiki salata, is a simpler affair. An assembled salad of large-diced vegetables with Kalamata olives and sometimes capers, this salad has no greens at all, and the feta is served sliced on top of the salad rather than crumbled and tossed into it. A traditional Greek salad dressing usually consists of olive oil and red wine vinegar; this recipe adds garlic and oregano. To make the salad into a satisfying vegetarian main course, throw in a can of drained and rinsed chickpeas.

15 min

Greek fennel and leek pie (marathopita)

By Alexandra Harris

Chef and restaurateur Jonathan Barthelmess shares the secrets to one of his favourite family recipes.

1 hr 35 min

One-Pot Summer Vegetable Pasta

By Jesse Szewczyk

This hearty pasta, loaded with zucchini, corn, tomatoes, and summer squash, comes together in just one pot—no draining required.

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

By Lidey Heuck

In this simple but elegant sheet-pan dinner, chicken thighs and potatoes roast together at a high temperature, coming out crispy and golden. A generous squeeze of lemon juice, along with a scattering of fresh dill and feta cheese, elevates this dish from weeknight meat and potatoes to dinner-party fare. While the chicken will still be delicious if marinated for just 30 minutes, marinating it for several hours will yield the best results.

45 min

Crispy Chicken Shawarma

By Iram Mansoor

Crispy, spiced chicken shawarma wrapped in warm pita with tangy garlic sauce, sumac onions, tomatoes and fries, finished with a sticky pomegranate-sumac glaze. Bright, crunchy and perfect for a hearty lunch or casual dinner.

2 hr 35 min

Hellenika’s silverbeet and veal dolmades with tzatziki

By Cordelia Williamson

While a little fiddly, these dolmades are well worth the effort.

1 hr 35 min

Greek lamb cutlets with feta skordalia and crushed olives

By Alexandra Harris

Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!

35 min

Horiatiki (Greek Salad) Recipe

By Daniel Gritzer

A good Greek salad must be made with peak summer tomatoes, crisp and refreshing cucumbers, briny black olives, and just a bit of onion, here quickly pickled to tame its pungency and add pops of acidity to each slice. Then the ultimate topper: slabs of feta.

20 min

Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)

By Reem Kassis

Layers of meat, fried vegetables, and spiced rice flipped over to reveal a complete and festive meal.

2 hr

Fennel-spiced lamb ribs with goat’s curd tzatziki

By Alexandra Harris

Flavours of aniseed bring a sweet side to these Greek-style lamb ribs.

5 hr

Baked Feta Pasta

By Cheryl Slocum

This easy-to-make dish features roasted cherry tomatoes and a block of feta that melts into pasta to create a creamy sauce that’s perfect for weeknight dinners.

55 min

Chef John's Roman-Style Chicken

By John Mitzewich

Chef John's Roman-style chicken, braised with tomatoes and bell peppers, is the perfect accompaniment for olive oil mashed potatoes.

3 hr 30 min

Lebanese Lentil Soup

By Kaumudi Marathé

Learn how to make adas bi hamoud, a tangy, aromatic, and comforting Lebanese lentil and lemon soup made with brown lentils, cumin, Swiss chard, and fresh lemon juice.

40 min

Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

By Yvonne Ruperti

Don't limit your souvlaki to Greek festivals or late night diners. This fresh Mediterranean meal is easy to pull off at home.

2 hr 30 min

Pastitsio (Greek Baked Pasta)

By Grace Parisi

The moist and fragrant casserole pastitsio combines béchamel (a sauce of butter, flour and milk), pasta, ground lamb, tomato sauce, cheese, cinnamon a...

45 min

Pistou Provençal Vegetable Soup

By Daniel Gritzer

Soupe au pistou is a rich and hearty summer vegetable soup that features pistou, a French pesto-like sauce.

2 hr 40 min

Greek Lemon Potatoes

By Ali Slagle

For the dreamiest roasted potatoes — with creamy insides and very crispy outsides — follow this classic Greek method of roasting peeled potatoes in equal parts olive oil, lemon juice and chicken stock. The potatoes soak up the flavorful liquid, allowing the insides to remain tender while the outsides crisp in the oven’s high heat. You can follow the same method for russet potatoes, though the final result will be less moist.

1 hr

Tomato Salad with Red Onion, Dill & Feta

By Michael Symon

This Greek salad from Michael Symon features juicy ripe tomatoes, crumbled feta cheese and plenty of fresh herbs in a tangy vinaigrette

30 min

Cardamom Pancakes With Honey Lime Syrup

By Noor Murad

Yeasted pancakes mixed with saffron and cardamom (called chebab) are typical of Gulf countries, but I must confess I much prefer these lacy thin crepes.

Tzatziki

By Kay Chun

Tzatziki is a popular Greek sauce traditionally served with souvlaki and pita bread, but it’s super versatile in its potential: It’s a great snacking dip with crudités and chips, as well as a bright and tangy sauce to drizzle on grain bowls or serve alongside roasted chicken or salmon. Most commonly finished with dill, tzatziki is sometimes made — and equally delicious — with other fresh herbs, like mint or oregano. It can be made a few hours ahead and will keep in the refrigerator for up to 3 days.

10 min

Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe

By Daniel Gritzer

This slow-cooked chicken and chickpea tagine gets its flavor not from lots and lots of deep browning, but instead a gentle touch, a few key spices, and the natural juices of the meat and vegetables.

1 hr 15 min

Herby baked lamb in tomato sauce

By Sarah Cook

Cook this 'low and slow' in its own sauce til it's so tender you can carve it with a spoon

4 hr 20 min

Arayes (Meat-Stuffed Pitas)

By Ben Chelin

Crispy, juicy Middle Eastern pita sandwiches stuffed with a spiced ground beef mixture and served with a bright garlic-tahini sauce. Crunchy outside, flavorful meat inside — perfect for dinner or a shareable appetizer.

40 min

Lemony Shrimp and Bean Stew

By Sue Li

With minimal prep and a quick cook time, this shrimp stew feels elegant for such an easy weeknight meal. You can also take the dish in a number of directions: Substitute the shrimp with an equal amount of flaky white fish or even seared scallops, or stretch the dish into a meal for six by stirring in some butter and serving over cooked spaghetti or rigatoni. A good glug of your best olive oil would also be welcome.

30 min

Sun Gold Tomato Pasta

By Jesse Szewczyk

Pistachios, garlic, parsley, and lemon zest create a punchy gremolata topping that takes this Sun Gold tomato pasta dinner from good to great.

Farro and Green Olive Salad with Walnuts and Raisins

By Heidi Swanson

With almost the same amount of buttery green olives as nutty farro, this dish from Heidi Swanson is an olive lover's dream. We named it one of our 40 Best Recipes in 2018.

40 min

Lamb kleftiko

By Good Food team

Seal a leg of lamb in a parcel then roast it long and slow with garlic, lemon, herbs and potatoes to soak up the delicious juices

5 hr 30 min

Chicken Souvlaki

By Food & Wine

This light Greek souvlaki recipe combines grilled chicken skewers, tomatoes, and onions to tuck into warm pieces of pita bread with a cooling yogurt-cucumber sauce.

30 min

Supper Spanakopita

By Kate Winslow

Crisp, buttery phyllo surrounds a creamy filling of spinach and feta makes an impressive vegetarian main course with very little work.

50 min

Sous-Chef Salad

By Gabrielle Hamilton

Following the model of a classic French salade composée, this satisfying salad, packed with cooked and raw vegetables, as well as canned best-quality tuna and hard-boiled eggs, presents beautifully and eats like a meal. It builds upon a traditional salade niçoise, but a true niçoise uses no lettuce, often has anchovies, would want cracked black niçoise olives and would not have artichoke hearts and basil. So let’s call this a sous-chef salad — and dodge the whole argument while picking up another: It is definitely the best meal salad you will eat all summer. Take care to arrange it so there’s some of each component wherever your eye lands. Try to nestle and fluff the ingredients to allow them all to be seen, rather than piling layer atop layer and thus obscuring the beauty of everything below. This makes the salad very attractive and, most important, ensures that everyone gets some of everything in each bite.

30 min

Za’atar Fish and Chips

By Chris Morocco

Olives and superfast pickled onions balance out creamy-crispy potatoes and roast cod.

Melanzane ripiene – Calabrian stuffed aubergines

By Valeria Necchio

Aubergines are a big deal in Calabria, which is where this stuffed aubergine recipe hails from. The vegetables are filled with a simple mixture of bread and cheese, before being smothered in passata and baked until tender.

1 hr 30 min

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

By Yasmin Fahr

When baked, feta gains an almost creamy texture, similar to goat cheese but with feta’s characteristic tang. In this easy vegetarian sheet-pan dinner, broccolini (or broccoli), grape tomatoes and lemon slices roast alongside the feta until the broccolini crisp, the tomatoes burst and the lemon rinds soften. (Remember, broccolini has a tender, delicious stalk so only the bottom 1/2-inch needs to be trimmed.) Serve this dish over a pile of orzo for a complete meal. If you like, cut the broccolini, feta and lemon into bite-size pieces and toss with the orzo.

25 min

Savory Feta Turnovers

By Nargisse Benkabbou

Inspired by the Greek tradition of frying a whole block of feta, these versatile flaky pastries offer a delightful blend of salty, tangy and sweet flavors. The creamy feta and zesty preserved lemon create a harmonious filling that's both comforting and indulgent. With just a handful of ingredients (including handy store-bought puff pastry), these turnovers are a quick and easy starter perfect for dinner parties or a casual weeknight gathering. They may also be enjoyed as a snack or on-the-go meal at room temperature. Store leftovers in an airtight container or bag in the refrigerator for up to 3 days, and reheat at 400 degrees for 10 minutes. And for a bite-sized treat, consider turning them into finger food appetizers by using smaller pastry sheets and dividing the filling accordingly.

40 min

Roasted Eggplant Moussaka with Lamb

By Anna Theoktisto

Anna Theoktisto's Roasted Eggplant Moussaka with Lamb is warmly spiced with cinnamon, oregano, and garlic and topped with a layer of ricotta and mozzarella cheese.

1 hr 40 min

Sheet Pan Chicken Pitas with Tzatziki

By Lindsay Ostrom

Sheet Pan Chicken Pitas that are salty-briney-crunchy in all the right ways! Marinated chicken, roasted peppers, fresh cucumber, kalamata olives, feta cheese, and an easy homemade tzatziki.

45 min

Homemade Pita Bread

By David Tanis

Is it worth making pita at home? Absolutely. Store-bought pita (like store-bought sandwich bread) is often several days old. Warm, fragrant home-baked pita is obviously superior, and there’s a bit of a thrill when the breads puff up in the oven. And once you get the hang of it, it’s not difficult. For the best flavor, try to get freshly milled whole-wheat flour. Even though only a little is called for in the recipe, it makes a difference.

2 hr

Spanakopita

By Kay Chun

Spanakopita, the classic Greek savory pie, is elegant and impressive, yet easy to make. The star ingredient is spinach, and lots of it (two pounds to be exact). This pie tastes best when made with fresh spinach, though you could also use the same amount of frozen spinach — just be sure to thaw completely and squeeze out all the excess water before using. This recipe can be baked a day ahead and stored in the refrigerator overnight, then rewarmed at 400 degrees until heated through, about 15 minutes. Cut into small squares or triangles to serve as an appetizer, or for a more complete meal, serve larger squares of the pie alongside soup or salad.

2 hr

Sheet-Pan Chicken With Grapes and Fennel

By Kendra Vaculin

The crispy croutons are the best part of this sheet pan dinner; when soaked in smoky chicken and burst grape juices, they’ll be the first to disappear.

Mediterranean

Za’atar Roast Chicken

Sheet-Pan Salmon and Potatoes

Greek-Style Pork Spareribs with Grilled Lemons

Menemen

Garlic Confit Recipe

Crispy Halloumi With Tomatoes and White Beans

Psites Patates (Lemony Roasted Potatoes with Oregano)

Moussaka With Roasted Mushrooms

Swordfish Sicilian-Style

Vermicelli Chicken and Rice With Cardamom and Cinnamon

Herby Feta and Yogurt Dip With Sumac

Greek Salad

Greek fennel and leek pie (marathopita)

One-Pot Summer Vegetable Pasta

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

Crispy Chicken Shawarma

Hellenika&#8217;s silverbeet and veal dolmades with tzatziki

Greek lamb cutlets with feta skordalia and crushed olives

Horiatiki (Greek Salad) Recipe

Maqlubeh (Palestinian &#34;Upside Down&#34; Meat, Vegetables, and Rice)

Fennel-spiced lamb ribs with goat’s curd tzatziki

Baked Feta Pasta

Chef John&#39;s Roman-Style Chicken

Lebanese Lentil Soup

Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

Pastitsio (Greek Baked Pasta)

Pistou Provençal Vegetable Soup

Greek Lemon Potatoes

Tomato Salad with Red Onion, Dill &amp; Feta

Cardamom Pancakes With Honey Lime Syrup

Tzatziki

Chicken Tagine With Pistachios, Dried Figs, and Chickpeas Recipe

Herby baked lamb in tomato sauce

Arayes (Meat-Stuffed Pitas)

Lemony Shrimp and Bean Stew

Sun Gold Tomato Pasta

Farro and Green Olive Salad with Walnuts and Raisins

Lamb kleftiko

Chicken Souvlaki

Supper Spanakopita

Sous-Chef Salad

Za’atar Fish and Chips

Melanzane ripiene – Calabrian stuffed aubergines

Sheet-Pan Baked Feta With Broccolini, Tomatoes and Lemon

Savory Feta Turnovers

Roasted Eggplant Moussaka with Lamb

Sheet Pan Chicken Pitas with Tzatziki

Homemade Pita Bread

Spanakopita

Sheet-Pan Chicken With Grapes and Fennel

Mediterranean

Za’atar Roast Chicken

Sheet-Pan Salmon and Potatoes

Greek-Style Pork Spareribs with Grilled Lemons

Menemen

Garlic Confit Recipe

Crispy Halloumi With Tomatoes and White Beans

Psites Patates (Lemony Roasted Potatoes with Oregano)

Moussaka With Roasted Mushrooms

Swordfish Sicilian-Style

Vermicelli Chicken and Rice With Cardamom and Cinnamon

Herby Feta and Yogurt Dip With Sumac

Greek Salad

Greek fennel and leek pie (marathopita)

One-Pot Summer Vegetable Pasta

Sheet-Pan Chicken and Potatoes With Feta, Lemon and Dill

Crispy Chicken Shawarma

Hellenika&#8217;s silverbeet and veal dolmades with tzatziki

Greek lamb cutlets with feta skordalia and crushed olives

Horiatiki (Greek Salad) Recipe

Maqlubeh (Palestinian &#34;Upside Down&#34; Meat, Vegetables, and Rice)

Fennel-spiced lamb ribs with goat’s curd tzatziki

Baked Feta Pasta

Chef John&#39;s Roman-Style Chicken

Lebanese Lentil Soup

Chicken Souvlaki With Tzatziki Sauce and Greek Salad Recipe

Pastitsio (Greek Baked Pasta)

Pistou Provençal Vegetable Soup

Greek Lemon Potatoes

Hellenika’s silverbeet and veal dolmades with tzatziki

Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)

Chef John's Roman-Style Chicken

Tomato Salad with Red Onion, Dill & Feta

Hellenika’s silverbeet and veal dolmades with tzatziki

Maqlubeh (Palestinian "Upside Down" Meat, Vegetables, and Rice)

Chef John's Roman-Style Chicken

Tomato Salad with Red Onion, Dill & Feta