All Mediterranean Recipes
Explore Authentic and Modern Mediterranean recipes — from savory breakfasts to hearty dinners and fresh salads. All made with love, flavor, and tradition by a mediterranean Recipes lover.
Citrus Shrimp and Avocado Rice Bowl (30 Minutes)
April 8, 2026
Close your eyes for a moment. You’re standing on the dock in Chania’s old harbor, early morning, the sea silver-pink in the first light. My father is unloading the night’s catch — fat, fresh prawns still glistening, smelling of the deep Mediterranean. My yiayia is already waiting at the top of the steps with a
Mediterranean Fish Tacos with Tzatziki (35 Minutes)
April 8, 2026
Close your eyes for a moment. You’re standing on a sun-bleached dock in Chania’s old harbour, the air thick with salt and the intoxicating scent of oregano drifting from the kitchen of my grandfather’s taverna. He’s just come back from the morning catch — a gleaming haul of cod and sea bass — and my
Strawberry Basil Sorbet (Serves 6)
April 8, 2026
It was a July morning — July 14th, 2019, to be exact — and I was standing in my yiayia’s kitchen in Chania, Crete, watching her do something I had never seen before. She was tearing fresh basil leaves, one by one, into a small pot of simmering sugar water, humming to herself, completely unbothered
Mediterranean Three Bean Salad (No Cook, Serves 6)
April 8, 2026
Close your eyes and picture a sun-scorched courtyard in Chania, Crete. It is a Tuesday in late August. The cicadas are deafening. My yiayia — all four foot ten of her, wrapped in her flour-dusted apron — is lugging a wide terracotta bowl out to the stone table under the ancient olive tree. The bowl
One-Pot Shakshuka Stew with Chickpeas (35 Minutes)
April 8, 2026
I can still feel the warmth of that kitchen. Winter in Chania, rain hammering the shutters, and my yiayia stirring a deep clay pot on the stove. The air was thick with the scent of tomatoes, cumin, and smoked paprika — sweet, earthy, almost intoxicating. She cracked eggs directly into the bubbling sauce, covered the
Mediterranean Roasted Vegetable Galette (Serves 6)
April 2, 2026
October 2023, and I’m standing in my kitchen at 4:47 PM — I remember the exact time because my smoke alarm went off and my phone logged it (thanks, smart home) — staring at what was supposed to be an impressive Mediterranean roasted vegetable galette for my book club. The crust had cracked into what
Semolina Cake: Basbousa Revani (Makes 20 Pieces)
April 2, 2026
The thing that makes semolina cake (basbousa/revani) unlike any other baked dessert is the granule structure of semolina itself. Coarse durum wheat semolina — um, as opposed to fine semolina, which is a different animal entirely — has a starch matrix that gelatinizes during baking but remains slightly open at a microscopic level.
Sheet Pan Lemon Garlic Spatchcock Chicken (75 Minutes)
April 2, 2026
There’s a sound that means Sunday in my family. Not church bells — though those, too — but the crack of a chicken backbone being snipped with heavy shears, followed by the thump of a palm pressing the breastbone flat against the counter. My yiayia did this every week in her Chania kitchen, standing at
Sardine and Lemon Fregola Bowl (30 Minutes)
April 2, 2026
The morning mist was still lifting off the water when my father would return from his fishing boat in Chania harbor. I’d wait on the dock, barefoot on the cold stone, watching him unload his catch with hands that smelled of salt and sea. “Niko,” he’d call out, holding up a crate of silver sardines
Mediterranean Cabbage Slaw with Tahini (Serves 6-8)
April 2, 2026
I can still hear the screen door slapping shut behind me as I ran into my yiayia’s kitchen in Chania, bare feet on cool tile, drawn by the rhythmic thud of her knife against the wooden board. She’d be standing at the counter with a massive head of cabbage, shredding it into ribbons so thin