19 published recipes with complete cooking instructions and printable PDFs.
Koshari is often considered Egypt's national dish, a hearty and satisfying street food that combines rice, lentils, pasta, and a spiced tomato sauce. It reflects the country's diverse culinary influences and is widely consumed by locals and tourists alike, often served with a splash of vinegar and a sprinkle of crispy onions.
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Pasta e Fagioli, or pasta with beans, is a traditional Italian dish that highlights the Italian affinity for using simple ingredients to create comforting meals. This dish has roots in peasant cooking, providing nourishment and flavor from humble beans and pasta, and is often enjoyed during the cooler months as a filling lunch.
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Fasolada is often regarded as the national dish of Greece, traditionally made with simple ingredients like beans, tomatoes, and olive oil. It is a staple in Greek cuisine and reflects the Mediterranean diet's emphasis on legumes and vegetables.
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Pisto Manchego is a traditional Spanish ratatouille-like dish that originates from the La Mancha region. It is often associated with rustic home cooking and is enjoyed throughout Spain, especially during the summer months when vegetables are in season.
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Pide, often referred to as Turkish pizza, is a beloved dish that has deep roots in Turkish cuisine. Traditionally, it is baked in wood-fired ovens and is known for its boat-like shape, filled with a variety of toppings that reflect regional flavors and ingredients.
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Pan Bagnat is a traditional sandwich from the South of France, particularly Nice. It embodies the flavors of the Mediterranean, reflecting the region's love for fresh ingredients, and is often enjoyed as a picnic staple along the Côte d'Azur.
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Avgolemono is a classic Greek soup made with a rich and tangy egg-lemon sauce that creates a unique and comforting dish. It is often enjoyed as a staple in Greek households, especially during festive occasions or family gatherings.
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Mujadara is a beloved Lebanese dish made of lentils, rice, and caramelized onions. It reflects the resourcefulness of traditional Lebanese cooking, utilizing simple ingredients to create a hearty and flavorful meal often enjoyed during Lent or at family gatherings.
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Pesto alla Genovese is a traditional sauce from the Liguria region of Italy, particularly from the city of Genoa. It dates back to at least the 19th century and is made from fresh basil, garlic, pine nuts, Parmesan cheese, and olive oil, epitomizing the vibrant flavors of Mediterranean cuisine.
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Ajoblanco is a traditional cold almond soup from Andalusia, particularly associated with Malaga. It dates back to the Roman times and is known for its refreshing qualities, making it a perfect dish for the hot climate of southern Spain. The use of almonds reflects the Moorish influence on Spanish cuisine.
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Salade Niçoise originates from Nice, France, and reflects the region's Mediterranean influence. Traditionally, it is a simple yet vibrant dish made with fresh, local ingredients, embodying the philosophy of 'cooking with the seasons.' It is often enjoyed as a light lunch or a starter in the summer months.
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Harira is a traditional Moroccan soup that has been enjoyed for centuries, especially during Ramadan. It symbolizes hospitality and is often served to break the fast, highlighting the country's rich culinary heritage. The combination of spices and fresh ingredients reflects the diverse influences on Moroccan cuisine.
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Lahmacun is a traditional Turkish dish that is often referred to as 'Turkish pizza'. It originates from southeastern Turkey and has historical roots in the Arab cuisine. This flatbread topped with minced meat and spices is both a street food staple and a beloved homemade dish, showcasing the rich flavors and culinary culture of the region.
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Mercimek Çorbası is a staple in Turkish cuisine, celebrated for its simplicity and nourishing qualities. This lentil soup has been a traditional dish for centuries, often enjoyed during cold winter months or as a comforting starter in Turkish households.
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Tortilla Española, or Spanish omelette, is a beloved dish across Spain and has roots tracing back to the 18th century. Originally created as a frugal meal for soldiers, it has evolved into a staple in Spanish cuisine, celebrated for its simple yet delicious flavors.
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Souvlaki is a beloved Greek dish consisting of small pieces of meat grilled on a skewer. Historically, it dates back to ancient Greece where it was commonly enjoyed by soldiers and workers as a quick meal. Today, it is a staple of Greek street food, often served with pita and fresh garnishes.
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Hummus is a staple of Lebanese cuisine and has been enjoyed for centuries across the Levant region. Its origins are often debated, but it embodies the tradition of sharing food and hospitality in Lebanese culture, typically served as part of a mezze platter.
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Gazpacho is a cold soup originating from Andalusia, traditionally consumed in the summer months. It reflects the agricultural bounty of the region, utilizing fresh vegetables and herbs. The dish has roots that trace back to ancient times and has evolved into a staple of Spanish cuisine.
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Pizza Margherita originated in Naples, Italy, and is named after Queen Margherita of Savoy. This classic dish represents the colors of the Italian flag with its red tomatoes, white mozzarella, and green basil, symbolizing national pride and culinary tradition.
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