Authentic Greek Cookbook: Delicious Mediterranean Recipes

Greek Cookbook
Discover Delicious Greek Recipes for

Authentic Mediterranean Cooking
By
BookSumo Press
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Table of Contents
Classical Hummus II 9
Greek Style Macaroni Salad 12
Pita, Pesto, and Parmesan 13
Mediterranean Pasta 14
Classical Hummus III 15
Greek Spinach Puff Pastry Bake 16
Souvlaki III 17
Penne Cannellini and Tomatoes Salad 18
Easy Greek Style Chicken Breasts 19
Baked Greek Potatoes 20
Artisan Orzo from Greece 21
Greek Burgers 24
Chicken Soup 25
Bean Salad I 26
Greek Burgers II 27
Moussaka II 28
Greek Rice 30
Easiest Greek Chicken 31
Parsley Pasta Salad 32
Orzo Salad II 33
Greek Falafel 36
Greek Puff Pastry Bake II 37
Souvlaki IV 38
Greek Style Minty Potato Bake 39
Easy Greek Dessert 40
Mediterranean Dijon Shrimp Salad 41
Greek Couscous 42
Greek Beans 43
Mediterranean Beef 44
Greek Party Dip 45
Easy Greek Penne and Steak 48
Rustic Potatoes with Oregano and Olives 49
Greek Honey Cake Dessert II 50
Veggie Salad 51
Greek Grilled Cheese 52
Avgolemono Chicken Stew 53
Souvlaki V 54
Shrimp with Feta and Tomatoes 55
Homemade Croutons 56
Handmade Artisanal Olives 57
Cheesy Dill Patties 60
Minty Potato Salad 61
Golden Shrimp Bites 62
Cherry Saucy Lamb Kabobs with Cucumber Salad 63
Saucy Greens Potato Salad 64
Zesty Carrot Salad 65
Basmati Pilaf 66
Balsamic Carrots 67
Cinnamon Lentils Soup 68
Hot Harissa Potato Salad 69
Lemon Rice 72
Navel Almonds Salad 73
Marinated Grilled Shrimp 74
Warm Basmati Avocado Salad 75
Roasted Chickpea Capers Salad 76
Provence Tapenade 77
Complex Hummus 78
Roasted Rustic Olives 79
Sweet Potato Wraps 80
Cilantro and Garlic Potatoes 81
Fried Cauliflower with Tahini Sauce 84
Mahallebi 85
Greek Veggie Pizza 87
Bulgur Salad 88
Bulgur Salad II 89
Dukkah 90
Fennel and Coriander Olives 91
Incredible Tapas 92
Greek Fruit Salad 93
Carrots in Hot Sauce 96
Sesame Seeds Farina Rolls 97
Chickpeas Soufflé Sandwich 98
Chicken & Veggie Stew 99
Semolina with Honey 100
Sweet & Spicy Carrots 101
Lemony Cookies 102
Mini Almond Treat in Sugar Syrup 103
Lemony Roasted Chicken 104
Eggplant Salad 105
Couscous and Tomatoes 108
Okra Stew 109
Kofta 110
Almond, Raisin, Pine Nut Pastry 111
Feta Omelet 112
Cauliflower 113
Manti 114
Easy Basil Meatball Tapas 115
Spanish Sweet Patatas Tapas 116
Balsamic Padron 117
Chocolate and Bread Tapas 120
Spiced Nutty Tapas 121
Beef Liver 122
Olive Side Dish 123
Classical Prep Time: 15 mins
Hummus II Total Time: 1 hr 15 mins
(Red) Servings per Recipe: 8

Calories 64 kcal
Fat 2.2 g
Carbohydrates 9.6g
Protein 2.5 g
Cholesterol 0 mg
Sodium 370 mg
Ingredients
1 (15 oz.) can garbanzo beans, drained 1/2 tsp cayenne pepper
1 (4 oz.) jar roasted red peppers 1/4 tsp salt
3 tbsps lemon juice 1 tbsp chopped fresh parsley
1 1/2 tbsps tahini
1 clove garlic, minced
1/2 tsp ground cumin
Directions
1. Blend the following until smooth: salt, chickpeas, cayenne, red peppers, cumin, lemon juice,
garlic, and tahini.
2. Add everything to a bowl and place a covering of plastic over it.
3. Now place it all in the fridge for 60 mins.
4. Before serving the mix top the hummus with parsley.
5. Enjoy.
Classical Hummus II 9
GREEK STYLE
Macaroni Salad
Prep Time: 15 mins
Total Time: 2 hrs 25 mins
Servings per Recipe: 4

Calories 746 kcal
Fat 56.1 g
Carbohydrates 40.4g
Protein 22.1 g
Cholesterol 70 mg
Sodium 1279 mg
Ingredients
1/2 C. olive oil 1 C. sliced red bell peppers
1/2 C. red wine vinegar 3/4 C. crumbled feta cheese
1 1/2 tsps garlic powder 1/2 C. chopped green onions
1 1/2 tsps dried basil 1 (4 oz.) can whole black olives
1 1/2 tsps dried oregano 3/4 C. sliced pepperoni sausage, cut into
3/4 tsp ground black pepper strips
3/4 tsp white sugar
2 1/2 C. cooked elbow macaroni
3 C. fresh sliced mushrooms
15 cherry tomatoes, halved
Directions
1. Get a bowl, combine: sugar, pepperoni, olive oil, olives, pasta, black pepper, onions, feta,
mushrooms, red peppers, tomatoes, vinegar, oregano, garlic powder, and basil.
2. Place a covering of plastic around the bowl and place everything in the fridge for 3 hrs.
3. Enjoy.
12 Greek Style Macaroni Salad

Pita, Pesto, Prep Time: 10 mins
and Parmesan Total Time: 22 mins
(Greek Style Bake) Servings per Recipe: 6

Calories 350 kcal
Fat 17.1 g
Carbohydrates 41.6g
Protein 11.6 g
Cholesterol 13 mg
Sodium 587 mg
Ingredients
1 (6 oz.) tub sun-dried tomato pesto 2 tbsps grated Parmesan cheese
6 (6 inch) whole wheat pita breads 3 tbsps olive oil
2 roma (plum) tomatoes, chopped ground black pepper to taste
1 bunch spinach, rinsed and chopped
4 fresh mushrooms, sliced
1/2 C. crumbled feta cheese
Directions
1. Set your oven to 350 degrees before doing anything else.
2. Coat each piece of pita with some pesto and then layer each with: pepper, tomatoes, olive
oil, spinach, parmesan, mushrooms, and feta.
3. Cook the bread, for 15 mins, in the oven, and then cut them into triangles before serving.
4. Enjoy.
Pita, Pesto, and Parmesan 13

MEDITERRANEAN
Pasta
Prep Time: 20 mins
Total Time: 50 mins

Calories 685 kcal
Fat 13.2 g
Carbohydrates 96.2g
Protein 47 g
Cholesterol 94 mg
Sodium 826 mg
Ingredients
1 (16 oz.) package penne pasta 2 tbsps lemon juice
1 1/2 tbsps butter 1 tsp dried oregano
1/2 C. chopped red onion salt to taste
2 cloves garlic, minced ground black pepper to taste
1 lb. skinless, boneless chicken breast
halves - cut into bite-size pieces
1 (14 oz.) can artichoke hearts in water
1 tomato, chopped
1/2 C. crumbled feta cheese
3 tbsps chopped fresh parsley
Directions
1. Boil your pasta in water and salt for 9 mins then remove all the liquids.
2. At the same time, stir fry your garlic and onions in butter for 4 mins, then combine in the
chicken, and cook everything for 9 more mins.
3. Set the heat to a low level and add in your artichokes after chopping them and discarding
their liquids.
4. Cook this mix for 3 more mins before adding in: pasta, tomatoes, oregano, feta, lemon juice,
and the fresh parsley.
5. Cook everything for 4 mins to get it all hot. Then add in your pepper and salt after
shutting the heat.
6. Enjoy.
14 Mediterranean Pasta
Classical Prep Time: 5 mins
Hummus III Total Time: 5 mins
(Black Bean) Servings per Recipe: 8

Calories 81 kcal
Fat 3.1 g
Carbohydrates 10.3g
Protein 3.9 g
Cholesterol 0 mg
Sodium 427 mg
Ingredients
1 clove garlic 1/2 tsp salt
1 (15 oz.) can black beans; drain and 1/4 tsp cayenne pepper
reserve liquid 1/4 tsp paprika
2 tbsps lemon juice 10 Greek olives
1 1/2 tbsps tahini
3/4 tsp ground cumin
Directions
1. Blend your garlic in a blender with a few pulses to mince it then add in: half of your
cayenne, black beans, salt, 2 tbsps of black bean juice, half tsp cumin, tahini, and lemon
juice.
2. Blend this mix until it has the consistency of hummus.
3. Add everything to a bowl and top it all with olives and paprika.
4. Enjoy.
Classical Hummus III 15

GREEK
Spinach Puff
Prep Time: 30 mins
Total Time: 1 hr 30 mins
Pastry Bake Servings per Recipe: 5

Calories 528 kcal
Fat 36.7 g
Carbohydrates 32.8g
Protein 21 g
Cholesterol 108 mg
Sodium 925 mg
Ingredients
3 tbsps olive oil 2 eggs, lightly beaten
1 large onion, chopped 1/2 C. ricotta cheese
1 bunch green onions, chopped 1 C. crumbled feta cheese
2 cloves garlic, minced 8 sheets phyllo dough
2 lbs spinach, rinsed and chopped 1/4 C. olive oil
1/2 C. chopped fresh parsley
Directions
1. Coat a baking pan with nonstick spray and then set your oven to 350 degrees before
doing anything else.
2. Stir fry your garlic, onions, and green onions in olive oil for 4 mins. Then add in, the
parsley and the spinach, and cook it all for 3 more mins.
3. Remove all the contents.
4. Get a bowl, combine: feta, onion mix, ricotta, and eggs.
5. Coat a piece of phyllo with olive oil then layer it in the pan.
6. Add another piece and also more olive oil.
7. Do this two more times.
8. Add your ricotta mix and fold the phyllo around the filling and seal it.
9. Cook everything in the oven for 35 mins.
10. Then cut the contents into your preferred shape.
11. Enjoy.
16 Greek Spinach Puff Pastry Bake

Souvlaki Prep Time: 30 mins
III Total Time: 1 hr 50 mins

Calories 764 kcal
Fat 40.5 g
Carbohydrates 55.9g
Protein 44.4 g
Cholesterol 133 mg
Sodium 3170 mg
Ingredients Directions
Marinade: 1. Get a bowl, combine: chicken, black pepper
3/4 C. balsamic vinaigrette salad dressing (1/2 tsp), balsamic, oregano, and the juice of
3 tbsps lemon juice half of a lemon.
1 tbsp dried oregano 2. Place a covering on the bowl and place the
1/2 tsp freshly ground black pepper contents in the fridge for 2 hrs.
4 skinless, boneless chicken breast halves 3. Get a 2nd bowl and add in your cucumbers
White Sauce: after shredding them and also some kosher
1/2 C. seeded, shredded cucumber salt.
1 tsp kosher salt
4. Let this stand for 10 mins.
1 C. plain yogurt
1/4 C. sour cream 5. Get a 3rd bowl, combine: olive oil, garlic,
1 tbsp lemon juice yogurt, dill, rice vinegar, Greek seasoning,
1/2 tbsp rice vinegar sour cream, and 1 tbsp of lemon juice.
1 tsp olive oil 6. Place this mix in the fridge.
1 clove garlic, minced 7. Now grill your chicken pieces for 9 mins
1 tbsp chopped fresh dill then flip them and cook the chicken pieces
1/2 tsp Greek seasoning for 9 more mins.
kosher salt to taste 8. Let the chicken cool and then julienne it.
freshly ground black pepper to taste 9. Grill your pieces of pita for 3 mins and flip
4 large pita bread rounds them throughout the entire grilling time.
1 heart of romaine lettuce, cut into 1/4 10. Fill each piece of pita with: pepperoncini,
inch slices chicken, olive, lettuce, tomato, and onions.
1 red onion, thinly sliced
11. Add a topping of white sauce from the
1 tomato, halved and sliced
fridge and some feta on the side.
1/2 C. kalamata olives
1/2 C. pepperoncini 12. Enjoy.
1 C. crumbled feta cheese
Souvlaki III 17
PENNE
Cannellini and
Prep Time: 10 mins
Total Time: 25 mins
Tomatoes Salad Servings per Recipe: 4

Calories 460 kcal
Fat 5.9 g
Carbohydrates 79g
Protein 23.4 g
Cholesterol 17 mg
Sodium 593 mg
Ingredients
2 (14.5 oz.) cans Italian-style diced 8 oz. penne pasta
tomatoes 1/2 C. crumbled feta cheese
1 (19 oz.) can cannellini beans, drained
and rinsed
10 oz. fresh spinach, washed and
chopped
Directions
1. Boil your pasta in water and salt for 9 mins then remove the liquids.
2. At the same time get the following boiling: beans and tomatoes.
3. Cook the mix for 13 mins with a low level of heat.
4. Now combine in the spinach and cook everything for 4 more mins.
5. Top the pasta with the sauce and cheese.
6. Enjoy.
18 Penne Cannellini and Tomatoes Salad

Easy Prep Time: 20 mins
Greek Style Chicken Total Time: 40 mins
Breasts Servings per Recipe: 6

Calories 239 kcal
Fat 10.2 g
Carbohydrates 4.8g
Protein 31 g
Cholesterol 85 mg
Sodium 686 mg
Ingredients
2 tbsps all-purpose flour, divided 2 tbsps olive oil
1/2 tsp salt 1 1/2 C. water
1/4 tsp black pepper 1 cube chicken bouillon, crumbled
1/4 lb. feta cheese, crumbled 2 C. loosely packed torn fresh spinach leaves
1 tbsp fresh lemon juice 1 ripe tomato, chopped
1 tsp dried oregano
6 boneless, skinless chicken breast halves,
flatten to 1/2 thickness
Directions
1. Get a bowl, mix: oregano, cheese, and lemon juice.
2. Get a 2nd bowl, combine: bouillon, 1 C. of water, and flour.
3. Dredge you chicken in a mix of pepper, salt, and flour.
4. Then fold each piece and stake a toothpick through each one.
5. Sear the chicken in oil for 3 mins per side. Then top the chicken with the contents of the
2nd bowl.
6. Cook everything for 1 more min before adding tomatoes and spinach.
7. Get everything boiling and then place a lid on the pot.
8. Set the heat to low and let it all cook for 12 mins.
9. Enjoy.
Easy Greek Style Chicken Breasts 19

BAKED
Greek Potatoes
Prep Time: 20 mins

Calories 418 kcal
Fat 18.5 g
Carbohydrates 58.6g
Protein 7g
Cholesterol < 1 mg
Sodium < 596 mg
Ingredients
1/3 C. olive oil 2 cubes chicken bouillon
1 1/2 C. water ground black pepper to taste
2 cloves garlic, finely chopped 6 potatoes, peeled and quartered
1/4 C. fresh lemon juice
1 tsp dried thyme
1 tsp dried rosemary
Directions
2. Get a bowl, combine: pepper, olive oil, bouillon, water, rosemary, water, thyme, garlic, and
lemon juice.
3. Layer the potatoes in a casserole dish and top everything with the lemon mix.
4. Place some foil around the dish and cook the contents in the oven for 90 mins.
5. Flip the potatoes every 30 mins while cooking.
6. Enjoy.
20 Baked Greek Potatoes

Artisan Prep Time: 1 hr 10 mins
Orzo from Greece Total Time: 1 hr 20 mins

Calories 348 kcal
Fat 10.2 g
Carbohydrates 53.2g
Protein 13.9 g
Cholesterol 22 mg
Sodium 615 mg
Ingredients
1 1/2 C. uncooked orzo pasta 1/4 C. chopped fresh parsley
2 (6 oz.) cans marinated artichoke hearts, 1 tbsp lemon juice
drained, liquid reserved 1/2 tsp dried oregano
1 tomato, seeded and chopped 1/2 tsp lemon pepper
1 cucumber, seeded and chopped
1 red onion, chopped
1 (2 oz.) can black olives, drained
Directions
2. Get a bowl, mix: lemon pepper, artichokes, oregano, lemon juice, tomatoes, pasta, parsley,
cucumbers, olives, feta, and onions.
3. Stir the contents, place a covering on the bowl, and put everything in the fridge for 2 hrs.
4. Top the salad with the artichoke liquid and serve.
5. Enjoy.
Artisan Orzo from Greece 21

GREEK
Burgers
Prep Time: 10 mins
Total Time: 40 mins

Calories 318 kcal
Fat 21.9 g
Carbohydrates 3.6g
Protein 25.5 g
Cholesterol 123 mg
Sodium 800 mg
Ingredients
1 lb. ground turkey ground black pepper to taste
1/2 C. kalamata olives, pitted and sliced
2 tsps dried oregano
Directions
1. Get a bowl, combine: pepper, turkey, oregano, feta, and olives. Shape this into burgers and
then grill each one for 6 mins.
2. Flip the patty and cook it for 7 more mins.
3. Enjoy.
24 Greek Burgers
Chicken Prep Time: 25 mins
Soup Total Time: 1 hr 5 mins

Calories 124 kcal
Fat 6.6 g
Carbohydrates 9.1g
Protein 7.8 g
Cholesterol 110 mg
Sodium 1237 mg
Ingredients
8 C. chicken broth 1/4 C. all-purpose flour
1/2 C. fresh lemon juice 1 C. cooked white rice
1/2 C. shredded carrots 1 C. diced, cooked chicken meat
1/2 C. chopped onion 16 slices lemon
1/2 C. chopped celery 8 egg yolks
6 tbsps chicken soup base
1/4 tsp ground white pepper
1/4 C. margarine
Directions
1. Get the following boiling: white pepper, chicken broth, soup base, celery, lemon juice,
onions, and carrots.
2. Set the heat to low and let the contents cook for 23 mins.
3. Begin heating the flour and butter while stirring and then add in the soup while
continuing to stir and cook the mix for 12 more mins.
4. Now start whisking your eggs and then add in some soup while continuing to whisk.
5. Add the entire mix to your soup and also add the chicken and the rice.
6. When serving the soup top it with some pieces of lemon.
7. Enjoy.
Chicken Soup 25
BEAN SALAD I
(Cucumbers,
Prep Time: 10 mins
Garbanzos, and Servings per Recipe: 8

Calories 214 kcal
Olives) Fat
Carbohydrates 25.5g
11.5 g
Protein 5.2 g
Cholesterol 3 mg
Sodium 1067 mg
Ingredients
2 (15 oz.) cans garbanzo beans, drained 1 oz. crumbled feta cheese
2 cucumbers, halved lengthwise and 1/2 C. Italian-style salad dressing
sliced 1/2 lemon, juiced
12 cherry tomatoes, halved 1/2 tsp garlic salt
1/2 red onion, chopped 1/2 tsp ground black pepper
2 cloves garlic, minced
1 (15 oz.) can black olives, drained and
chopped
Directions
1. Get a bowl, toss: pepper, beans, garlic salt, cucumbers, lemon juice, tomatoes, dressing,
onions, cheese, garlic, and olives.
2. Place a covering on the bowl and put everything in the fridge for 3 hrs.
3. Enjoy.
26 Bean Salad I
Greek Prep Time: 10 mins
Burgers II Total Time: 25 mins

Calories 338 kcal
Fat 25.4 g
Carbohydrates 5.7g
Protein 20.3 g
Cholesterol 84 mg
Sodium 408 mg
Ingredients
1/2 lb. lean ground beef 1/2 tsp ground allspice
1/2 lb. lean ground lamb 1/2 tsp ground coriander
1/2 onion, grated 1/2 tsp salt
2 cloves garlic, pressed 1/2 tsp ground black pepper
1 slice bread, toasted and crumbled 1 dash ground cumin
1/2 tsp dried savory
Directions
1. Get a bowl, mix: bread crumbs, cumin, savory, pepper, allspice, beef, onions, salt, coriander,
and lamb.
2. Mix the meats and spice with your hands until firm and then form the mix into 4
burgers.
3. Grill these burgers for 8 mins per side.
4. Enjoy.
Greek Burgers II 27
MOUSSAKA II
(Vegetarian
Prep Time: 30 mins
Total Time: 2 hrs
Approved) Servings per Recipe: 7

Calories 240 kcal
Fat 11.8 g
Carbohydrates 25.5g
Protein 10.2 g
Cholesterol 58 mg
Sodium 426 mg
Ingredients
1 eggplant, thinly sliced salt and ground black pepper to taste
1 tbsp olive oil, or more as needed 1 C. crumbled feta cheese
1 large zucchini, thinly sliced 1 1/2 tbsps butter
2 potatoes, thinly sliced 2 tbsps all-purpose flour
1 onion, sliced 1 1/4 C. milk
1 clove garlic, chopped ground black pepper to taste
1 tbsp white vinegar 1 pinch ground nutmeg
1 (14.5 oz.) can whole peeled tomatoes, 1 egg, beaten
chopped 1/4 C. grated Parmesan cheese
1/2 (14.5 oz.) can lentils, drained with
liquid reserved
1 tsp dried oregano
Directions
1. Get a bowl and add in your eggplants. Coat them with salt and let them sit for 40 mins.
2. Now drain the resulting liquids and dry the eggplants with some paper towel.
4. Sear your zucchini and eggplants in oil for 4 mins per side. Then place the zucchini to the
side on some paper towels.
5. Now begin to stir fry your potatoes in the same pot for 6 mins then flip them and cook it
all for 6 more mins. Place these to the side as well.
6. Add in some more oil if needed and then start to stir fry your garlic and onions for 8
mins. Add the vinegar and get everything boiling.
7. Once it is all boiling, set the heat to low, and cook the mix until everything is thick.
8. Now add in: parsley, tomatoes, oregano, lentils, and half of the lentil juice.
28 Moussaka II
9. Place a lid on the pot and cook the contents for 17 mins with the same level of low heat.
10. Get a casserole dish and add in 1/3 of the zucchini then the same amount of eggplant,
then half of the following on top: feta, onions, and potatoes.
11. Top everything with the tomato mix and then continue the layering.
12. Once all of the ingredients have been used. Cooked the dish in the oven for 30 mins.
13. Get the following boiling: milk, butter, and flour.
14. Stir the contents as it begins to boil and once the mix is sauce like add in the nutmeg and
pepper.
15. Let the contents cool a bit then add in whisked eggs.
16. Top the casserole with the egg mix and some parmesan and cook everything for 30 more
mins.
17. Enjoy.
29
GREEK
Rice
Prep Time: 5 mins
Total Time: 50 mins

Calories 337 kcal
Fat 19.3 g
Carbohydrates 35.7g
Protein 9.8 g
Cholesterol 0 mg
Sodium 553 mg
Ingredients
1/3 C. olive oil 1 tsp dried parsley
2 onions, chopped salt and pepper to taste
2 lbs fresh spinach, rinsed and stemmed 1/2 C. uncooked white rice
1 (8 oz.) can tomato sauce
2 C. water
1 tsp dried dill weed
Directions
1. Stir fry your onions in olive oil until see-through then add in: spinach, water, and tomato
sauce.
2. Get everything boiling and then add: pepper, parsley, salt, and dill.
3. Cook the mix for 2 mins while boiling then add the rice.
4. Set the heat to low and cook everything for 27 mins.
5. Enjoy.
30 Greek Rice
Easiest Prep Time: 10 mins
Greek Chicken Total Time: 8 hrs 30 mins

Calories 644 kcal
Fat 57.6 g
Carbohydrates 4g
Protein 27.8 g
Cholesterol 68 mg
Sodium 660 mg
Ingredients
4 skinless, boneless chicken breast halves 1 1/2 tsps black pepper
1 C. extra virgin olive oil 1/3 tsp paprika
1 lemon, juiced
2 tsps crushed garlic
1 tsp salt
Directions
1. Slice a few incisions into your pieces of chicken before doing anything else.
2. Now get a bowl, combine: paprika, olive oil, pepper, lemon juice, salt, and garlic.
3. Now add in the chicken and place the contents in the fridge for 8 hrs.
4. Grill your chicken until fully done with indirect heat on the side of the grill with the
grilling grates oiled.
5. Enjoy.
Easiest Greek Chicken 31

PARSLEY
Pasta Salad
Prep Time: 15 mins

Calories 486 kcal
Fat 30.3 g
Carbohydrates 35.7g
Protein 19.8 g
Cholesterol 196 mg
Sodium 836 mg
Ingredients
2 (9 oz.) packages cheese tortellini 6 eggs
1/2 C. extra virgin olive oil 1 lb. baby spinach leaves
1/4 C. lemon juice 1 C. crumbled feta cheese
1/4 C. red wine vinegar 1/2 C. slivered red onion
1 tsp dried oregano
1/2 tsp salt
Directions
2. Get a bowl, mix: salt, olive oil, oregano, lemon juice, pasta, parsley, and vinegar.
3. Stir the contents and then place everything in the fridge for 3 hrs.
4. Get your eggs boiling in water, place a lid on the pot, and shut the heat.
5. Let the eggs stand for 15 mins. Then peel, and cut them into quarters.
6. Take out the bowl in the fridge and add in: onions, eggs, feta, and spinach.
7. Stir everything before serving.
8. Enjoy.
32 Parsley Pasta Salad

Orzo Prep Time: 15 mins
Salad II Total Time: 25 mins

Calories 329 kcal
Fat 19.6 g
Carbohydrates 28.1g
Protein 10.9 g
Cholesterol 37 mg
Sodium 614 mg
Ingredients
1 C. uncooked orzo pasta 1 ripe tomato, chopped
1/4 C. pitted green olives 1/4 C. virgin olive oil
1 C. diced feta cheese 1/8 C. lemon juice
3 tbsps chopped fresh parsley salt and pepper to taste
3 tbsps chopped fresh dill
Directions
1. Cook your orzo in boiling water with salt for 9 mins.
2. Then remove the liquid and run the pasta under cool water.
3. Now get a bowl, combine: tomato, olive, dill, feta, parsley, and orzo.
4. Get a 2nd bowl, mix: lemon juice pepper, salt, and oil.
5. Combine both bowls and toss everything.
6. Place the mix in the fridge until cold.
7. Enjoy.
Orzo Salad II 33
GREEK
Falafel
Prep Time: 25 mins
Total Time: 32 mins

Calories 317 kcal
Fat 16.8 g
Carbohydrates 35.2g
Protein 7.2 g
Cholesterol 0 mg
Sodium 724 mg
Ingredients
1 (19 oz.) can garbanzo beans, rinsed 1 C. fine dry bread crumbs
and drained 3/4 tsp salt
1 small onion, finely chopped 1/4 tsp cracked black peppercorns
2 cloves garlic, minced 1 quart vegetable oil for frying
1 1/2 tbsps chopped fresh cilantro
1 tsp dried parsley
2 tsps ground cumin
1/8 tsp ground turmeric
1/2 tsp baking powder
Directions
1. Get a bowl, combine: pepper, onions, salt, garlic, bread crumbs, cilantro, baking powder,
parsley, mashed garbanzos, turmeric, and cumin.
2. Form the contents into small balls and make about 20 of them.
3. Deep fry these falafels in hot oil until golden.
4. Enjoy.
36 Greek Falafel
Greek Prep Time: 4 hrs 15 mins
Puff Pastry Bake II Total Time: 4 hrs 50 mins

Calories 515 kcal
Fat 32.6 g
Carbohydrates 33.6g
Protein 22.4 g
Cholesterol 101 mg
Sodium 524 mg
Ingredients
3 tbsps crushed garlic 1/3 C. chopped sun-dried tomatoes
1 egg yolk 1/4 C. crumbled herbed feta cheese
2 C. chopped fresh spinach 1 frozen puff pastry sheet, thawed, cut in half
2 boneless skinless chicken breast halves
2 tbsps basil pesto
Directions
1. Get a bowl, combine: egg yolks and garlic.
2. Add in the chicken and stir everything and before placing a lid on the bowl, and putting
everything in the fridge for 5 hrs.
3. Coat a casserole dish with nonstick spray and then set your oven to 375 degrees before
doing anything else.
4. Lay out half of your pastry on a cutting board covered with flour and add half a C. of
spinach in the middle.
5. Place a piece of chicken on top of the spinach, then some pesto, half of the tomatoes, and
half of feta.
6. Add the rest of the spinach and wrap the chicken with the pastry.
7. Crimp the edges of the pastry with your hands and put the pastry in the casserole dish.
8. Continue this process for all of your pieces of chicken.
9. Cook everything for 37 mins until the chicken is fully done. Shut the heat to the oven and
let the contents cool slightly before serving.
10. Enjoy.
Greek Puff Pastry Bake II 37

SOUVLAKI
IV
Prep Time: 15 mins

Calories 268 kcal
Fat 16.8 g
Carbohydrates 2.6g
Protein < 25.5 g
Cholesterol 71 mg
Sodium 295 mg
Ingredients
1/4 C. olive oil 1/2 cucumber - peeled, seeded, and
2 tbsps lemon juice grated
2 cloves garlic, minced 1 tbsp olive oil
1 tsp dried oregano 2 tsps white vinegar
1/2 tsp salt 1 clove garlic, minced
1 1/2 lbs skinless, boneless chicken 1 pinch salt
breast halves - cut into bite-sized 6 wooden skewers, or as needed
pieces
Sauce:
1 (6 oz.) container plain Greek-style
yogurt
Directions
1. Take your skewers and submerge them in water before doing anything else.
2. Get a bowl, mix: half tsp salt, quarter of a C. of olive oil, chicken, oregano, lemon juice, and
2 cloves of garlic.
3. Place a covering on the bowl and put it all in the fridge for 3 hrs.
4. Get a 2nd bowl, combine: some salt, yogurt, 1 piece of garlic, 1 tbsp of olive oil, and the
cucumbers.
5. Place this in the fridge for 3 hrs as well.
6. Stake your chicken on the skewers and then grill them for 9 mins, turn them over and
cook for 8 more mins.
7. Top the chicken with the white sauce.
8. Enjoy.
38 Souvlaki IV
Greek Style Prep Time: 20 mins
Minty Potato Bake Total Time: 1 hr 40 mins

Calories 379 kcal
Fat 21.3 g
Carbohydrates 41g
Protein 8g
Cholesterol 20 mg
Sodium 305 mg
Ingredients
5 lbs potatoes, cut into wedges ground black pepper to taste
6 cloves garlic, minced 1 1/2 tbsps dried oregano
3/4 C. olive oil 1 tsp chopped fresh mint
1 C. water 1 (8 oz.) package crumbled feta cheese
sea salt to taste
Directions
1. Coat a casserole dish with oil and then set your oven to 450 degrees before doing
anything else.
2. Get a bowl, mix: pepper, potatoes, salt, garlic, lemon juice, water, and olive oil. Then layer
everything in the dish.
3. Cook the contents for 45 mins then top the mix with mint and oregano.
4. Add some water (.5 C.) if the potatoes look too dry and cook everything for 42 more
mins.
5. Now add some feta to the dish before letting the contents sit for 10 mins.
6. Enjoy.
Greek Style Minty Potato Bake 39

EASY
Greek Dessert
Prep Time: 10 mins

Calories 380 kcal
Fat 16.1 g
Carbohydrates 53.7g
Protein 6g
Cholesterol 117 mg
Sodium 264 mg
Ingredients
3 C. cake flour 1 C. butter, softened
1 tsp baking soda 2 tsps grated lemon zest
1/4 tsp salt 2 tbsps lemon juice
6 eggs, separated, egg whites in 1 bowl, 1 C. plain yogurt
yolks in another
2 C. white sugar
Directions
2. Get a tube pan and coat it with oil and then set your oven to 350 degrees before doing
anything else.
3. Whisk the egg whites until you find them peaking. Then slowly add in sugar (.5 C.) and
keep whisking.
4. Get a 2nd bowl and whisk the following until airy: lemon juice, cream butter, lemon zest,
1.5 C. sugar, and the yolks.
5. Add in the egg whites and fill the tube pan with the mix.
6. Cook the contents for 55 mins. Then let the cake sit for 15 mins before slicing it.
7. Enjoy.
40 Easy Greek Dessert

Mediterranean Prep Time: 35 mins
Dijon Shrimp Salad Total Time: 1 hr 22 mins

Calories 802 kcal
Fat 45.7 g
Carbohydrates 65.8g
Protein 33.6 g
Cholesterol 185 mg
Sodium 3398 mg
Ingredients
Dijon Vinaigrette: Ground black pepper and salt, to taste
1/4 C. rice wine vinegar 1 gallon water
2 tbsps Dijon mustard 2 tbsps salt
1 large clove garlic, minced 1 lb. medium pasta shells
Big pinch of salt 1 lb. cooked shrimp, halved lengthwise
Black pepper, to taste 8 oz. cherry tomatoes, halved
2/3 C. extra-virgin olive oil 3/4 C. coarsely chopped, pitted Kalamata olives
Pasta Salad: 1 C. crumbled feta cheese
2 medium zucchini, thinly sliced 1/2 small red onion, cut into small dice
lengthwise 2 tsps dried oregano
1 medium yellow pepper, halved
lengthwise, seeded
2 tbsps olive oil
Directions
1. Combine the following in a jar, then shake: pepper, wine vinegar, salt, mustard, and garlic.
2. Coat your bell pepper and zucchini with olive oil (2 tbsps), pepper, and salt, then cook
them under the broiler for 6 mins then flip them and broil for 5 more mins.
3. Place them in a bowl after dicing them.
5. Now mix the pasta, veggies, and dressing together in a bowl and stir the mix.
6. Enjoy.
Mediterranean Dijon Shrimp Salad 41

GREEK
Couscous
Prep Time: 30 mins
Total Time: 45 mins

Calories 159 kcal
Fat 6.5 g
Carbohydrates 21.4g
Protein 5.7 g
Cholesterol 10 mg
Sodium 642 mg
Ingredients
3 (6 oz.) packages garlic and herb 1 cucumber, sliced and then halved
couscous mix (or any flavor you 1/2 C. parsley, finely chopped
prefer) 1 (8 oz.) package crumbled feta cheese
1 pint cherry tomatoes, cut in half 1/2 C. Greek vinaigrette salad dressing
1 (5 oz.) jar pitted kalamata olives,
halved
1 C. mixed bell peppers (green, red,
yellow, orange), diced
Directions
1. Get your couscous boiling in water for 5 mins then place a lid on the pot, and let the
grains sit in the water for 17 mins until all the liquid has been absorbed.
2. Add the couscous to a bowl with: feta, tomatoes, parsley, olives, cucumbers, and bell
peppers.
3. Add in the dressing and stir the mix to evenly distribute the oils.
4. Enjoy.
42 Greek Couscous
Beans Total Time: 1 hr 15 mins

Calories 243 kcal
Fat 20.6 g
Carbohydrates 14.6g
Protein 3g
Cholesterol 0 mg
Sodium 12 mg
Ingredients
3/4 C. olive oil 2 tsps sugar
2 C. chopped onions salt to taste
2 lbs fresh green beans, rinsed and
trimmed
3 large tomatoes, diced
Directions
1. Stir fry your garlic and onions in olive oil until soft.
2. Then add in the salt, beans, sugar, and the tomatoes.
3. Set the heat to a lower level and cook everything for 50 more mins until tender.
4. Enjoy.
Greek Beans 43
MEDITERRANEAN
Beef
Prep Time: 20 mins
Total Time: 35 mins

Calories 233 kcal
Fat 10.1 g
Carbohydrates 7.8g
Protein 21.1 g
Cholesterol 63 mg
Sodium 404 mg
Ingredients
1 lb. beef tenderloin medallions, flatten 1/2 C. dry red wine
with a mallet to a thickness of 1/4'' 1/2 C. chicken stock
1/4 C. all-purpose flour 1/8 C. sliced kalamata olives
1/2 tsp salt 1 tbsp minced lemon zest
1/4 tsp pepper
1 tbsp olive oil
1 tbsp chopped fresh rosemary
Directions
1. Coat your meat with a mix of pepper, salt, and flour then sear the outsides in olive oil.
2. Now cook the meat until it is fully done.
3. Remove the meat from the pan and then add in the garlic and rosemary as well as the
wine.
4. Get everything boiling and continue cooking the contents until they become sauce like
then add in the stock and get it all boiling again.
5. Continue boiling the mix until half of it has evaporated.
6. Finally add in the zest and the olives and cook everything for 1 more min.
7. Top your beef with the sauce.
8. Enjoy.
44 Mediterranean Beef
Party Dip Total Time: 5 mins

Calories 125 kcal
Fat 10 g
Carbohydrates 3.3g
Protein 5.8 g
Cholesterol 35 mg
Sodium 443 mg
Ingredients
1 C. crumbled feta cheese 1/4 tsp salt
1/2 C. sour cream 1/4 tsp freshly ground black pepper
1/2 C. plain yogurt
2 cloves garlic, peeled
Directions
1. Blend the following until smooth: garlic, feta, yogurt, and sour cream.
2. Top the mix with some pepper and salt and place it in a jar for later.
3. Enjoy with toasted pita pieces.
Greek Party Dip 45

EASY
Greek Penne and
Prep Time: 15 mins
Total Time: 35 mins
Steak Servings per Recipe: 4

Calories 579 kcal
Fat 35 g
Carbohydrates 44.7g
Protein 24.5 g
Cholesterol 73 mg
Sodium 710 mg
Ingredients
8 oz. whole wheat penne pasta 1 C. chopped fresh spinach
2 tbsps extra virgin olive oil 1 tsp basil
1 tbsp butter 1 tbsp chopped parsley
1 (1 lb.) beef rib eye steak 1/2 C. crumbled feta cheese
1 tbsp butter 3 tbsps sunflower kernels
1 tsp minced garlic
1/4 C. chopped shallots
1 tbsp soy sauce
1/2 C. sun-dried tomato pesto
1/2 C. sliced black olives
Directions
2. Place the pasta in a bowl and coat the noodles with some olive oil.
3. Brown your steak in some butter for 9 mins. Then cut the steak into pieces.
4. Add in more butter and stir fry your shallots and garlic in it.
5. Cook this for 2 mins then add the steak back in and cook the mix for 6 more mins.
6. Add in the soy sauce and cook for 1 more min.
7. Shut the heat and combine in: sunflower kernels, pesto, feta, olive, parsley, basil, and
spinach.
8. Add in the pasta to the pan and toss everything.
9. Enjoy.
48 Easy Greek Penne and Steak

Rustic Potatoes Prep Time: 25 mins
with Oregano and Total Time: 55 mins
Olives Servings per Recipe: 6

Calories 309 kcal
Fat 16.7 g
Carbohydrates 36.7g
Protein 4.5 g
Cholesterol 0 mg
Sodium 289 mg
Ingredients
2 1/2 lbs potatoes, peeled and cubed 1 1/3 C. chopped tomatoes
1/3 C. olive oil 1 tsp dried oregano
2 cloves garlic, minced salt and pepper to taste
3/4 C. whole, pitted kalamata olives
Directions
1. Stir fry your garlic, olives, and potatoes for 7 mins then add in the oregano and tomatoes.
2. Place a lid on the pot and gently boil everything for 35 mins until the veggies are soft.
3. Simmer the contents with a low heat and once the potatoes are done top everything with
some pepper and salt.
4. Enjoy.
Rustic Potatoes with Oregano and Olives 49

GREEK
Honey Cake
Prep Time: 30 mins
Dessert II Servings per Recipe: 12

Calories 423 kcal
Fat 19.3 g
Carbohydrates 62.3g
Protein 4.5 g
Cholesterol 77 mg
Sodium 196 mg
Ingredients
1 C. all-purpose flour 1/4 C. milk
1 1/2 tsps baking powder 1 C. chopped walnuts
1/4 tsp salt 1 C. white sugar
1/2 tsp ground cinnamon 1 C. honey
1 tsp orange zest 3/4 C. water
3/4 C. butter 1 tsp lemon juice
3/4 C. white sugar
3 eggs
Directions
1. Coat a square pan with oil and then set your oven to 350 degrees before doing anything
else.
2. Get a bowl, mix: orange rind, flour, cinnamon, baking powder, and salt.
3. Get a 2nd bowl, and whisk, until airy: 3/4 C. sugar, and butter.
4. Gradually add in your eggs and continuing whisking. Once all the eggs have been beaten
add the flour mix and the milk and continue whisking.
5. Finally add the nuts and stir the mix once more before entering everything into your pan
and cooking it for 45 mins in the oven.
6. At the same time, get the following boiling, then simmer it, over low heat, for 7 mins: water,
1 C. sugar, and honey.
7. Add the lemon juice and simmer for 3 more mins.
8. Let your cake cool for 15 mins before topping with the honey sauce.
9. Enjoy.
50 Greek Honey Cake Dessert II

Veggie Prep Time: 20 mins
Salad Total Time: 1 hr

Calories 446 kcal
Fat 19.5 g
Carbohydrates 56.9g
Protein 13.8 g
Cholesterol 17 mg
Sodium 324 mg
Ingredients
1 red bell pepper, cut into 1/2 inch pieces 1/2 C. torn arugula leaves
1 yellow bell pepper, chopped 1/2 C. chopped fresh basil
1 medium eggplant, cubed 2 tbsps balsamic vinegar
3 small yellow squash, cut in 1/4 inch 2 tbsps minced garlic
slices 4 oz. crumbled feta cheese
6 tbsps extra virgin olive oil 1 (12 oz.) package farfalle pasta
1/4 tsp salt
1/4 tsp ground black pepper
1 1/2 oz. sun-dried tomatoes, soaked in
1/2 C. boiling water
Directions
1. Cover a casserole dish with foil and nonstick spray. Then set your oven to 450 degrees
before doing anything else.
2. Get a bowl, combine: pepper, bell peppers, salt, eggplants, olive oil (2 tbsps), and squash.
3. Layer everything in your casserole dish.
4. Cook everything in the oven for 27 mins and stir the contents half way.
5. Boil your pasta in water and salt for 11 mins then remove all the liquid.
6. Place the pasta in a bowl, with: basil, liquid from the tomatoes, pepper, veggies, salt,
arugula, feta, pasta, garlic, sun dried tomatoes balsamic, and olive oil.
7. Place the mix in the fridge for 60 mins then serve.
8. Enjoy.
Veggie Salad 51
GREEK
Grilled Cheese
Prep Time: 5 mins
Total Time: 10 mins

Calories 482 kcal
Fat 30.9 g
Carbohydrates 27.1g
Protein 24.6 g
Cholesterol 92 mg
Sodium 876 mg
Ingredients
1 1/2 tsps butter, softened 2 slices Cheddar cheese
2 slices whole wheat bread, or your 1 tbsp chopped red onion
favorite bread 1/4 tomato, thinly sliced
2 tbsps crumbled feta cheese
Directions
1. Coat one side of each piece of bread with some butter then layer the following on one
piece: tomato, feta, red onions, and cheddar.
2. Place the other piece of bread on top to form a sandwich and make sure the buttered side
is facing outwards.
3. Fry your sandwich for 3 mins on one side and 2 mins on the other.
4. Enjoy.
52 Greek Grilled Cheese

Avgolemono Prep Time: 15 mins
Chicken Stew Total Time: 1 hr 15 mins

Calories 321 kcal
Fat 17.4 g
Carbohydrates 16.4g
Protein 25.6 g
Cholesterol 154 mg
Sodium 94 mg
Ingredients
1 (3 lb.) whole chicken 3 egg, beaten
1/2 C. uncooked white rice 2 lemons, juiced
salt and freshly ground black pepper to
taste
Directions
1. Clean you chicken and remove the insides if needed.
2. Get the chicken boiling, submerged in water.
3. Once the contents are boiling place a lid on the pan, set the heat to low, and cook the mix
for 55 mins.
4. Skim the top of the liquid occasionally as the chicken cooks.
5. Remove the chicken from the pan and shred it when it is cool enough to handle.
6. Keep the water boiling and then add in pepper, salt, and rice.
7. Cook the rice with a low level of heat for 25 more mins.
8. Get a bowl and mix the lemon juice and eggs.
9. Grab a ladle and add some broth to the bowl with your eggs.
10. Keep adding broth until the eggs are hot. Then add the eggs to the big pot.
11. Add a bit more pepper and salt to the mix as well as the chicken.
12. Enjoy.
Avgolemono Chicken Stew 53

SOUVLAKI
V
Prep Time: 30 mins
Total Time: 1 d 50 mins

Calories 814 kcal
Fat 53.2 g
Carbohydrates 46.5g
Protein 31.1 g
Cholesterol 91 mg
Sodium 766 mg
Ingredients
2 lbs lamb, cut into 1 inch square cubes 4 cloves garlic, minced
1/2 C. olive oil 2 tbsps olive oil
1 C. red wine 1/2 tsp dried dill weed
1 tsp salt salt and pepper to taste
freshly ground black pepper to taste 8 pita bread rounds
1 tsp dried oregano 2 tbsps olive oil
1 tbsp dried mint, crushed 1 red onion, thinly sliced
1 clove garlic, chopped 1 tomato, thinly sliced
4 C. plain yogurt
1 cucumber, shredded
Directions
1. Get a bowl, combine the following: garlic, mint, lamb, oregano, half a C. of olive oil, pepper,
red wine, and one tsp salt.
2. Stir the contents and place a covering on everything and put it all in the fridge for 4
hours.
3. Get a 2nd bowl, mix: minced garlic, yogurt, 2 tbsps olive oil, cucumber, pepper, dill, and
salt.
4. Place this in the fridge as well.
5. Form kebabs from the mix and cook them on the grill for 6 mins then flip each one and
cook for 5 more mins.
6. Coat each piece of bread with some olive oil and then toast them on the grill.
7. Serve these kebabs with a piece of bread, some red onions, and tomatoes.
8. Top the meat with the white sauce in the fridge.
9. Enjoy.
54 Souvlaki V
Shrimp Prep Time: 30 mins
with Feta and Total Time: 45 mins
Tomatoes Servings per Recipe: 8

Calories 218 kcal
Fat 10.9 g
Carbohydrates 5.2g
Protein 21.4 g
Cholesterol 185 mg
Sodium 436 mg
Ingredients
4 tbsps extra virgin olive oil 1 tbsp chopped fresh oregano
1 medium onion, finely chopped salt and pepper to taste
3/4 C. chopped green onion 2 lbs large uncooked shrimp, peeled
2 cloves garlic, crushed 4 oz. crumbled feta cheese
2 C. chopped, peeled tomatoes
1/2 C. dry white wine
1/4 C. chopped fresh parsley
Directions
1. Stir fry your onions until see through.
2. Add in garlic and green onions.
3. Cook for 4 more mins.
4. Now add in: pepper, tomatoes, salt, wine and parsley.
5. Place a cover on the pot and gently boil everything with a low level of heat for 35 mins.
6. Now set your oven to 500 degrees before doing anything else.
7. Layer half of the sauce into a casserole dish and top everything with the shrimp and add
more sauce.
8. Add a finally layering of feta over everything.
9. Cook the contents in the oven for 13 mins then top with some more parsley.
10. Enjoy.
Shrimp with Feta and Tomatoes 55

HOMEMADE
Croutons
Prep Time: 10 mins
Total Time: 20 mins

Calories 191 kcal
Fat 6g
Carbohydrates 28.7g
Protein 5.1 g
Cholesterol < 1 mg
Sodium < 365 mg
Ingredients
1 tbsp extra-virgin olive oil
1 tbsp tapenade (olive spread)
4 slices ciabatta bread, cut
Directions
1. Set your oven to 375 degrees F before doing anything else.
2. In a large bowl, mix together the olive oil and tapenade.
3. Add the bread cubes and stir to combine.
4. Place the bread cubes onto a baking sheet evenly.
5. Cook in the oven for about 8-10 minutes.
6. Remove from the oven and keep aside to cool completely.
7. Store in an airtight container
56 Homemade Croutons
Handmade Prep Time: 1 hr
Artisanal Olives Total Time: 14 d 1 hr

Calories 135 kcal
Fat 14.6 g
Carbohydrates 2.5g
Protein < 0.8 g
Cholesterol 0 mg
Sodium 1185 mg
Ingredients
4 lb. fresh ripe olives 1 C. olive oil
10 C. water 2 hot chile peppers
4 tbsp kosher salt
2 lemons, sliced
Directions
1. Rinse the olives and soak in a bowl of the cold water for overnight.
2. Drain the olives completely.
3. With a knife, make a small slit in each olive.
4. Fill the sterile pint jars with the olives.
5. cut the chile peppers into rings.
6. Place 1 chile peppers ring and 1 lemon slice into each jar.
7. In a bowl, dissolve the salt into water completely.
8. Place the salted water over the olives in the jar, leaving about 1/2-inch of space from the
top.
9. Place the olive oil into the jars within 1/4-inch of the top.
10. Cover with the lids and seal tightly.
11. Refrigerate for 2 weeks before serving.
Handmade Artisanal Olives 57

CHEESY
Dill Patties
Prep Time: 15 mins
Total Time: 35 mins

Calories 144.9
Fat 3.6g
Cholesterol 124.0mg
Sodium 57.4mg
Carbohydrates 20.4g
Protein 7.6g
Ingredients
1 lb zucchini 4 eggs, slightly beaten
1/2 C chopped green onion ( spring) 1 C all-purpose flour
1 small yellow onion, grated fresh ground pepper
1/2 C fresh dill, chopped Olive oil, for frying
4 tbsp fresh flat-leaf parsley, chopped
1/2 C kasseri cheese, grated or 1/2 C
feta cheese, crumbled
Directions
1. Use a grater to grate the zucchini finely then place it in a fine mesh sieve.
2. Season the zucchini with some salt and then place it aside to get rid of the water in it for
32 min.
3. Place some of the grated zucchini in your hands and press it until the water comes out of
it then use some kitchen towels to dry it and place it aside.
4. Toss the grated zucchini with green and yellow onions, dill, parsley, cheese, eggs, flour and
salt and pepper in a mixing bowl.
5. Place a large skillet over medium heat and fill ¼ inch of it with oil then heat it until it
becomes hot.
6. Use a large tbsp to spoon the mix into the hot oil forming a patty when you drop it in it.
7. Repeat the process with the mix then cook the patties for 2 to 3 min on each side or until
they become golden brown then serve them with some yogurt and enjoy.
60 Cheesy Dill Patties

Minty Prep Time: 10 mins
Potato Salad Total Time: 35 mins

Calories 139.2
Fat 6.8g
Cholesterol 0.0mg
Sodium 152.7mg
Carbohydrates 17.7g
Protein 2.0g
Ingredients
200 g potatoes, peeled 1/8 tsp salt, to taste
1 tbsp olive oil 1/8 tsp ground black pepper, to taste
1 tbsp white vinegar
1 tsp dried mint
Directions
1. Slice the potatoes in small dices. Bring a salted pot of water to a boil then cook in it the
potato until it becomes soft. Remove it from the water.
2. Toss the cooked potato with olive oil, white vinegar, dried mint, salt and black pepper.
Place the salad in the fridge to lose heat for 1 h.
3. Enjoy.
Minty Potato Salad 61

GOLDEN
Shrimp Bites
Prep Time: 10 mins
Total Time: 20 mins

Calories 494.9
Fat 40.3g
Cholesterol 166.2mg
Sodium 646.0mg
Carbohydrates 16.5g
Protein 17.0g
Ingredients
6 oz shrimp, cut in half 1 tbsp lemon juice
2 tbsp butter 1 egg, lightly beaten, with
3 tbsp flour 1/2 tsp olive oil
1/2 C milk 1/2 C breadcrumbs
1/2 C mozzarella cheese, grated FOR FRYING
1/2 tsp salt 1/2 C sunflower oil
1/2 tsp pepper
Directions
1. Place a large saucepan over medium heat then heat the butter in it. Combine in the flour
and mix them well.
2. Add the milk gradually while whisking all the time until you get a smooth mix that is free
of lumps.
3. Combine in the cheese, shrimp, lemon juice, salt and pepper then cook them for 4 min.
4. Transfer the mix to a mixing bowl and place it in the fridge to lose heat.
5. Spread some flour on a working space on a counter then dump in it the shrimp mix.
Shape the mix into small patties.
6. Dip each patty in the beaten egg then roll it in the breadcrumbs.
7. Place a large pan over medium heat and heat the oil in it. Cook in it the shrimp patties
until they become golden brown then serve them warm.
8. Enjoy.
62 Golden Shrimp Bites

Cherry Saucy Prep Time: 25 mins
Lamb Kabobs with Total Time: 40 mins
Cucumber Salad Servings per Recipe: 8

Calories 371.4
Fat 27.1g
Cholesterol 67.9mg
Sodium 81.3mg
Carbohydrates 13.2g
Protein 19.9g
Ingredients
2 lbs lamb, cubes about 1 inches each 1 pinch ground red pepper or 1 pinch cayenne
2 green peppers FOR THE CACIK
2 pints cherry tomatoes 2 cucumbers, peeled and grated
2 onions 16 ozs cold plain yogurt
FOR THE MARINADE 2 garlic cloves, minced
2 tbsp lemon juice 1 tbsp of fresh mint
1/2 C olive oil Salt
1 tsp garlic, minced Olive oil
1/2 tsp cumin
1/4 tsp turmeric (or more if desired,
depending on how spicy you desire)
Directions
1. Toss the cucumbers and garlic salt in a large mixing bowl. Stir in the yogurt then top it
with the mint and some olive oil.
2. Put on the lid then place the salad in the fridge.
3. Grease the skewers with some oil or a cooking spray then thread into them the tomato,
onion and lamb dices. Brush them once again with some oil.
4. Before you do anything preheat the grill.
5. Cook the skewers for 6 to 10 min while turning every once in a while. Serve your
kabobs warm with the cucumber salad and some pita bread.
6. Enjoy.
Cherry Saucy Lamb Kabobs with Cucumber Salad 63

SAUCY
Greens Potato
Prep Time: 20 mins
Total Time: 45 mins
Salad Servings per Recipe: 6

Calories 269.6
Fat 5.1g
Cholesterol 0.0mg
Sodium 238.9mg
Carbohydrates 52.4g
Protein 7.6g
Ingredients
3 onions cut into crescents 1 C water
2 tbsp olive oil 3 large potatoes cut into chunks
1 1/2 lbs green beans Salt and pepper
3 large ripe tomatoes cut into wedges
1 C tomato sauce
Directions
1. Place a skillet over medium heat and heat the oil in it.
2. Cook in it the onions for 3 to 5 min or until it becomes golden.
3. Stir in the rest of the ingredients then put on the lid and let them cook for 5 to 10 min or
until they become soft.
4. Serve your warm veggies salad with your favorite toppings.
5. Enjoy.
64 Saucy Greens Potato Salad

Zesty Prep Time: 15 mins
Carrot Salad Total Time: 15 mins

Calories 179.2
Fat 13.8g
Cholesterol 0.0mg
Sodium 95.9mg
Carbohydrates 14.2g
Protein 1.4g
Ingredients
1 lb carrot, peeled and coarsely grated 1/4 C. olive oil
1/2 C. chopped onion 1/4 tsp pepper
1 medium garlic clove, minced Salt, to taste
1/2 tsp hot sauce
2 tbsp chopped fresh cilantro
1 tbsp chopped fresh parsley
Directions
1. Get a large mixing bowl: combine in it all the ingredients then season it with a pinch of
salt. Serve it right away.
2. Enjoy.
Zesty Carrot Salad 65

BASMATI
Pilaf
Prep Time: 25 mins
Total Time: 1 hr

Calories 168.3
Fat 3.6g
Cholesterol 1.7mg
Sodium 5.2mg
Carbohydrates 31.1g
Protein 3.7g
Ingredients
1 tsp unsalted butter 1 C. white basmati rice
1/2 C. finely chopped onion Fresh ground black pepper, to taste
1 tsp paprika 1/4 C. sliced almonds
1 tsp cumin 1/4 C. raisins
1/2 tsp cayenne pepper
1 1/2 C. water or 1 1/2 C. vegetable
stock
Directions
1. Before you do anything preheat the oven to 350 F.
2. Place an oven proof pot over medium heat. Heat the butter in it. Add the onion and cook it
for 3 min.
3. Combine in the cumin, cayenne pepper, paprika and rice. Let them cook for 2 min.
4. Add the raisins with stock then cook them over medium heat until it starts boiling.
5. Put on the lid in the oven and let it cook for 20 min.
6. Once the time is up, season the pilaf with a pinch of salt and pepper. Stir in the almonds
then serve your pilaf.
7. Enjoy.
66 Basmati Pilaf
Balsamic Prep Time: 5 mins
Carrots Total Time: 10 mins

Calories 163.5
Fat 13.7g
Cholesterol 0.0mg
Sodium 123.0mg
Carbohydrates 10.8g
Protein 0.7g
Ingredients
1 C. carrots, peeled and chopped or 1 C. 1/4 lemon, juice of
baby carrots 1 pinch cinnamon
2 tbsp olive oil or 2 tbsp clarified butter
1 tsp balsamic vinegar
1 pinch salt
1 pinch black pepper
1 tsp honey
Directions
1. Place the carrots in a microwave safe bowl with 1 tbsp of water. Microwave it for 6 min.
2. Get a large shallow bowl: whisk in it the rest of the ingredients. Add the carrots and stir
them well.
3. Serve your balsamic carrots.
4. Enjoy
Balsamic Carrots 67
CINNAMON
Lentils Soup
Prep Time: 10 mins
Total Time: 40 mins

Calories 311.8
Fat 1.0g
Cholesterol 0.0mg
Sodium 322.5mg
Carbohydrates 56.8g
Protein 19.8g
Ingredients
7 C. hot water 1/2 tsp cinnamon
1 1/2 C. dried brown lentils 1/4 tsp allspice
3 C. chopped onions 1/4 tsp ground red pepper (optional)
2 tsp instant beef bouillon
1 1/2 tsp cumin
3/4 tsp sugar
1/2 tsp salt
Directions
1. Place a large pot over medium heat.
2. Pour the water into it and cook it until it starts boiling. Stir in the lentils and bring them to
a boil.
3. Lower the heat and cook it for 12 min.
4. Place a large skillet over medium heat. Grease it with a cooking spray. Sauté the onion in it
for 9 min.
5. Stir the mix into the pot with lentils. Put on the lid and cook the soup for 25 min over low
heat. Serve it warm.
6. Enjoy.
68 Cinnamon Lentils Soup

Hot Prep Time: 10 mins
Harissa Potato Salad Total Time: 55 mins

Calories 283.2
Fat 9.2g
Cholesterol 0.0mg
Sodium 591.0mg
Carbohydrates 46.8g
Protein 5.0g
Ingredients
1 lb baking potato 1/2-1 tsp fresh lemon juice
1 1/2 tsp harissa, see appendix 1/2 tsp flaked sea salt
1 tbsp olive oil
1/2 tsp coarse sea salt
1 -2 tbsp sesame seeds
Directions
1. Before you do anything preheat the oven to 375 F.
2. Discard the skin of the potatoes and cut into large pieces.
3. Mix the harissa, olive oil, salt, and sesame seeds. Add the potato and toss it to coat.
4. Spread the potato mix on a greased baking sheet. Cook them in the oven for 24 min. flip
the potato chunks and cook them for another 24 min.
5. Toss the roasted potato with the sea salt then serve it warm.
6. Enjoy.
Hot Harissa Potato Salad 69

LEMON
Rice
Prep Time: 5 mins
Total Time: 50 mins

Calories 335.8
Fat 10.7g
Cholesterol 22.9mg
Sodium 522.0mg
Carbohydrates 54.1g
Protein 5.7g
Ingredients
1 1/2 C. long grain brown rice 3 tbsp butter, cut into pieces
2 3/4 C. water or 2 3/4 C. vegetable 1/4 C. preserved lemon, minced, garnish
stock
3/4 tsp salt
1/2 tsp pepper
1 tsp ground coriander
1/2 tsp ground cardamom
Directions
1. Grease a rice cooker with a cooking spray.
2. Stir in the water with rice, cardamom, coriander, salt and pepper. Put on the lid and cook it
according to the instructions of the manufacturer.
3. Once the time is up, stir in the butter and fluff the rice with a fork. Put on the lid and let it
sit for 12 min. serve it warm with minced lemon.
4. Enjoy
72 Lemon Rice
Navel Prep Time: 30 mins
Almonds Salad Total Time: 30 mins

Calories 265.8
Fat 10.8g
Cholesterol 0.0mg
Sodium 3.0mg
Carbohydrates 41.7g
Protein 6.8g
Ingredients
6 navel oranges 1/4 tsp ras el hanout spice mix, see appendix
2 tsp orange blossom water
8 dates, pitted and thinly sliced lengthwise
3 oz slivered almonds, lightly toasted
1 tbsp of fresh mint, shredded
Directions
1. Discard the orange peel and pith. Slice it into sections and place them in a mixing bowl.
Press whatever left from the oranges to extract the juice and add it to the bowl.
2. Add the orange blossom and mix them. Cover the bowl and place it in the fridge for 15 to
30 min.
3. Spoon the mix into a serving dish. Sprinkle on top of it the dates with almonds, mint and
ras el hanout. Place it in the fridge until it becomes cold.
4. Enjoy.
Navel Almonds Salad 73

MARINATED
Grilled Shrimp
Prep Time: 1 hr 10 mins

Calories 285.4
Fat 27.6g
Cholesterol 64.3mg
Sodium 78.8mg
Carbohydrates 3.2g
Protein 7.5g
Ingredients
24 large shrimp, peeled and deveined flat-leaf is best)
1/4 C. fresh lemon juice 1/4 C. fresh cilantro, chopped
2 tsp paprika 1/2 C. extra virgin olive oil
1/4 tsp cayenne pepper Salt and pepper, to taste
1 tsp ground cumin
3 garlic cloves, minced
1/4 C. fresh parsley, chopped (Italian,
Directions
1. Get a mixing bowl: mix in it the lemon juice with paprika, cayenne pepper, olive oil and
cilantro, parsley, cumin, garlic, a pinch of salt and pepper to make the marinade.
2. Get a large zip lock bag: place in it the shrimp then pour the marinade on top. Seal the bag
and shake it to coat.
3. Before you do anything preheat the grill and grease its grates.
4. Drain the shrimp from the marinade then thread them into skewers. Cook the shrimp on
the grill for 4 to 5 min on each side. Serve it warm.
5. Enjoy.
74 Marinated Grilled Shrimp

Warm Prep Time: 25 mins
Basmati Avocado Total Time: 25 mins

Calories 416.5
Fat 22.9g
Cholesterol 0.0mg
Sodium 94.8mg
Carbohydrates 49.1g
Protein 5.9g
Ingredients
4 tbsp olive oil 2 tbsp chopped parsley
1 small onion, finely chopped Salt and pepper
2 plump garlic cloves, crushed 1/3 C. black olives, pitted
1 1/8 C. basmati rice 1 small avocado, pitted, peeled and diced
2 C. vegetable stock
1 tomatoes, peeled, seeded and diced
2 large green onions,
Directions
1. Place a large saucepan over medium heat. Heat 2 tbsp of oil in it. Sauté in it the garlic
with onion for 2 min.
2. Combine in the rice and cook them for 3 min. Pour in the stock and cook them until they
start boiling.
3. Put on the lid and cook them for 14 min.
4. Place a skillet over medium heat. Heat in it the rest of oil. Sauté in it the green onion with
tomato, parsley, a pinch of salt and pepper.
5. Cook them while stirring often for 6 min. turn off the heat then stir in the avocado with
olives.
6. Use a fork to stir the rice and remove the grains. Add it to the tomato mix and stir them
well. Serve it warm.
7. Enjoy.
Warm Basmati Avocado Salad 75

ROASTED
Chickpea Capers
Prep Time: 10 mins
Total Time: 10 mins

Calories 388.0
Fat 11.8g
Cholesterol 16.6mg
Sodium 960.7mg
Carbohydrates 58.0g
Protein 15.1g
Ingredients
1 tbsp red wine vinegar 1 tomatoes, chopped
1 lemon, juice of 1 roasted red pepper, drained and
2 garlic cloves, minced chopped (from a jar)
1/2 tsp red pepper flakes 2 tbsp fresh thyme (chopped)
2 tsp capers, drained 2 tbsp fresh parsley (chopped)
1 1/2 tsp ground cumin Sea salt, to taste
1 tsp paprika Pepper, to taste
2 tsp olive oil 1/4-1/2 C. feta cheese
1 (15 1/2 oz) cans chickpeas, drained
or 1 C. dried garbanzo beans, cooked,
rinsed and drained
Directions
1. Get a mixing bowl: mix in it the red wine vinegar with pepper flakes, paprika, lemon juice,
olive oil, cumin, garlic and capers to make the sauce.
2. Get a large mixing bowl: stir in it the chickpeas with tomato, roasted pepper, parsley and
thyme.
3. Add the vinaigrette with feta cheese, a pinch of salt and pepper. Serve your salad right
away.
4. Enjoy.
76 Roasted Chickpea Capers Salad

Provence Prep Time: 15 mins
Tapenade Total Time: 15 mins

Calories 81 kcal
Fat 7.9 g
Carbohydrates 2.5g
Protein < 0.5 g
Cholesterol < 0 mg
Sodium 359 mg
Ingredients
3 cloves garlic, peeled 2 tbsp olive oil
1 C. pitted kalamata olives salt and pepper to taste
2 tbsp capers
3 tbsp chopped fresh parsley
2 tbsp lemon juice
Directions
1. In a food processor, add the garlic cloves and pulse till minced.
2. Add the olives, capers, parsley, lemon juice, olive oil, salt and pepper and pulse till
chopped finely.
Provence Tapenade 77
COMPLEX
Hummus
Prep Time: 5 mins
Total Time: 5 mins

Calories 130 kcal
Fat 8.3 g
Carbohydrates 11.9g
Protein 2.5 g
Cholesterol 0 mg
Sodium 424 mg
Ingredients
1 (15 oz.) can garbanzo beans, drained 1 1/2 tsp chopped fresh parsley
1/3 C. pimento-stuffed Manzanilla 1/4 tsp salt, or to taste
olives 1/8 tsp ground black pepper
1/4 C. lemon juice
3 tbsp extra-virgin olive oil
2 tsp chopped fresh basil
Directions
1. In a food processor, add all the ingredients and pulse till smooth.
78 Complex Hummus
Roasted Prep Time: 25 mins
Rustic Olives Total Time: 40 mins

Calories 75 kcal
Fat 7.5 g
Carbohydrates 1.4g
Protein < 0.7 g
Cholesterol 0 mg
Sodium 981 mg
Ingredients
3 1/2 C. whole mixed olives, drained 1 1/2 tbsp chopped fresh oregano
1/4 C. dry white wine 4 tsp grated orange zest
2 tbsp fresh orange juice 1/4 tsp crushed red pepper flakes
2 tbsp olive oil
2 sprigs fresh rosemary
2 tbsp fresh parsley, chopped
Directions
2. In a 13x9-inch baking dish, mix together the olives, wine, orange juice, olive oil and garlic.
3. Press the rosemary sprigs in the olives mixture.
4. Cook in the oven for about 15 minutes, stirring once in the middle way.
5. Remove the rosemary sprigs.
6. Add the parsley, oregano, orange zest and red pepper flakes and stir to combine.
7. These baked olives can be served warm or cool as well.
Roasted Rustic Olives 79

SWEET POTATO
Wraps
Prep Time: 15 mins
Total Time: 35 mins

Calories 356 kcal
Carbohydrates 65.2 g
Cholesterol 0 mg
Fat 5.6 g
Protein 11.4 g
Sodium 888 mg
Ingredients
2 sweet potatoes, peeled and cut into one tbsp cumin
bite-size pieces one tsp garlic salt
2 tbsps extra virgin olive oil 2 tomatoes, chopped
one cup broccoli florets 6 tbsps barbeque sauce, divided
one (15 ounce) can lentils, drained and 6 whole wheat Lebanese-style pita bread
rinsed rounds
one 1/2 tsps cayenne pepper, or (your
preferred amount)
Directions
1. Let’s begin this recipe by grabbing a cooking pot and filling it with water.
2. Combine the sweet potatoes with the water and heat everything over a high level of heat.
Once the water has reached a boiling state lower the heating source to a medium to low
level. Let the potatoes simmer for eight mins or until you find them soft.
3. Once the potatoes are soft remove them from the water. Grab a frying pan for the next
step. Place the frying pan over a medium to high level of heat and add some olive oil.
4. Let the olive oil get hot and add your broccoli. Take care to continually stir the contents
until you find your veggies are soft but firm. This should take about 5 mins of frying.
5. Grab lentils and the following items: sweet potatoes, cayenne pepper, salt, and cumin.
Combine all the items with the broccoli and fry for five mins.
6. Once all the contents have been nicely heated combine the diced tomatoes and continue
cooking for an additional three mins.
7. Now get your pita ready by adding one tbsp of barbeque sauce to it.
8. Take a cup of potatoes & lentil mixture and place it on the pita for wrapping.
9. If you need some help keeping your pita secured take care to fold up the bottom portion
first and then the sides. Use a toothpick hold it all together. Plate and serve.
80 Sweet Potato Wraps

Cilantro Prep Time: 10 mins
and Garlic Potatoes Total Time: 30 mins

Calories 250 kcal
Cholesterol 0 mg
Fat 11.8 g
Protein 4.1 g
Sodium 17 mg
Ingredients
one quart oil for frying, or as needed one tbsp fresh lemon juice
4 large potatoes, cubed salt (your preferred amount)
one tsp vegetable oil
2 cups chopped fresh cilantro
1/2 tsp cumin
Directions
1. So to make these potatoes in the best possible way we are going to need either a deep
fryer or a larger pot filled with oil. Use a thermometer and get the oil to a heat of 375
degrees Fahrenheit or 190 degrees Celsius.
2. Combine your potatoes with the hot oil and fry them until nice and brown and crispy.
The frying process will take about eight mins. Once the potatoes are done frying. Take
care to remove them from the oil and remove excess oils with a paper towel.
3. Grab another large frying pan and put some of the potato oil into it and get it hot and
ready for frying by heating it over a medium level of heat.
4. Combine garlic and cilantro with the oil making sure to stir continuously. Fry everything
down for 5 mins.
5. Combine your potatoes with the cilantro and the following: salt, juiced lemon, and cumin.
Make sure all the potatoes are coated evenly.
6. Remove the potatoes from the heating source and let them cool before serving.
7. NOTE: After finishing the recipe you will be left with a large amount of oil. Either throw
it away or store it in the fridge for re-use. The latter is recommended because you can
use this oil in any of the recipes in this book calling for deep frying.
Cilantro and Garlic Potatoes 81

FRIED CAULIFLOWER
with Tahini Sauce
Prep Time: 20 mins
Total Time: 35 mins

Calories 301 kcal
Carbohydrates 9.1 g
Cholesterol 0 mg
Fat 29.2 g
Protein 4.3 g
Sodium 45 mg
Ingredients
1/3 cup tahini 6 cups vegetable oil for frying
2 cloves garlic, minced one head cauliflower, cut into florets
one tbsp chopped fresh parsley
1/4 cup water
1/4 cup fresh lemon juice
salt and pepper (your preferred
amount)
Directions
1. So let's start by making our sauce. To make the sauce combine the following: water, tahini,
parley, and garlic.
2. Combine everything in a good dish for mixing. Continue to mix everything until your
tahini sauce is completely smooth.
3. Take your smooth tahini sauce and add some salt according to your preference as well as
pepper. Put the sauce to the side and move to the next step.
4. Grab a large frying pan or a deep fryer and fill it with oil. You want to get this oil to a
temperature of 375 degrees Fahrenheit or 190 degrees Celsius.
5. Once you've gotten your oil hot and ready for frying take out half of your cauliflower and
deep fry them until crispy. The florets should be fried for about eight minutes usually.
6. After frying, take care to remove florets from the oil and place them on paper towels to
drain excess oils.
7. Now begin to fry the second half of florets.
8. Once all cauliflower has been fried serve it. Making sure to use our tahini sauce from
earlier as a condiment.
9. Enjoy.
84 Fried Cauliflower with Tahini Sauce

Mahallebi Prep Time: 20 mins
Total Time: 25 mins

Calories 623 kcal
Cholesterol 40 mg
Fat 24.8 g
Protein 11.3 g
Sodium 190 mg
Ingredients
5 tbsps corn flour 2 cups white sugar
4 cups milk, divided one tbsp lemon juice
one cup white sugar 3 (one inch) pieces cinnamon sticks
vanilla extract (your preferred amount)
3/4 cup heavy cream
2 cups finely chopped pistachio nuts
2 cups water
Directions
1. Let's begin this recipe with a good container for mixing possibly a smaller sized bowl.
Combine one cup of milk with some corn flour. Place this mixture to the side for a bit.
2. Now we want to grab a good pot maybe a saucepan and put it over a medium level of
heat.
3. Inside of the pot add the following: vanilla, three cups of milk, and some sugar.
4. After you have added these items take your corn flour and milk and combine it with the
sugar.
5. Now lower the temperature of the heating source to a low level and let the contents cool
a bit.
6. Grab your cream and mix it in. Take care to stir constantly. Once you notice a thickening
of the cream allow everything to cool for a bit and place everything into one large
container or separate dishes for serving.
7. Once the mixture is in its serving containers add some pistachios. Cover the container(s)
and place them in the fridge.
8. Now let’s make our syrup coating.
9. Grab the following: lemon juice, water, and sugar.
10. Combine everything in a pot and heat it with a high level of heat until it reaches a
Mahallebi 85
boiling state.
11. Combine the mixture with your cinnamon pieces and continue the boiling process for five
mins.
12. Take the contents after five mins of boiling, and drain it in a serving or storage container,
place a lid on the container, and let the contents cool in the fridge.
13. Once everything is nice and cool take your pudding and cover it with some syrup and
enjoy.
86
Veggie Pizza Total Time: 42 mins

Calories 461 kcal
Fat 29 g
Carbohydrates 39.3g
Protein 14.1 g
Cholesterol 36 mg
Sodium 894 mg
Ingredients
1/2 C. mayonnaise 1 tbsp oil from the sun-dried tomatoes
4 cloves garlic, minced 1/4 C. pitted kalamata olives, coarsely chopped
1 C. crumbled feta cheese, divided 1 tsp dried oregano
1 (12 inch) pre-baked Italian pizza crust 2 C. baby spinach leaves
1/2 C. oil-packed sun-dried tomatoes, 1/2 small red onion, halved and thinly sliced
coarsely chopped
Directions
1. Set your oven to 450 degrees F before doing anything else and arrange an oven rack in
the lowest position.
2. In a small bowl, mix together the mayonnaise, garlic and 1/2 C. of the feta. Arrange the
pizza crust onto a cookie sheet.
3. Spread the mayonnaise mixture over the pizza crust evenly.
4. Arrange the tomatoes, olives and oregano over the mayonnaise mixture. Cook in the oven
for about 10 minutes.
5. In a bowl, add the spinach, onion and the 1 tbsp of the sun-dried tomato oil and toss to
coat.
6. Place the spinach mixture over the hot pizza and sprinkle with remaining 1/2 C. of the
feta cheese.
7. Cook in the oven for about 2 minutes more.
8. Remove from the oven and cut into 6 equal sized wedges.
9. Serve hot.
Greek Veggie Pizza 87

BULGUR
Salad
Prep Time: 15 mins
Total Time: 1 hr

Calories 323 kcal
Fat 8.1 g
Carbohydrates 53.1g
Protein 12.8 g
Cholesterol 0 mg
Sodium 511 mg
Ingredients
3 tbsp olive oil 1/2 C cooked green lentils
1 onion, minced 1/3 C cooked chickpeas
1 ripe tomato, cut into small cubes 1 bunch fresh mint, chopped
3 C beef broth
2 C bulgur, rinsed
Salt and ground black pepper, or to
taste
Directions
1. Place a large pan over medium heat. Heat the oil in it the sauté in it the onion for 4 min.
add the tomato and cook them for 3 min.
2. Stir in the beef broth then cook them until they start boiling. Add the bulgur with a pinch
of salt and pepper. Lower the heat and let them cook for 6 min.
3. Stir in the lentils with the chickpeas and cook them for an extra 6 min.
4. Place the mix aside to lose heat for 35 min. once the time is up, stir the mint into it then
serve it with your favorite toppings.
5. Enjoy.
88 Bulgur Salad
Bulgur Prep Time: 15 mins
Salad II Total Time: 40 mins

Calories 216 kcal
Fat 9.8 g
Carbohydrates 30.4g
Protein 5.3 g
Cholesterol 0 mg
Sodium 19 mg
Ingredients
1 C fine bulgur 1/2 C minced fresh parsley
1 C boiling water 1/2 C minced fresh mint leaves
2 tbsp olive oil 1 tsp red pepper flakes, or to taste
1 onion, finely chopped 2 tbsp olive oil
2 large tomatoes, finely chopped Juice of 1 fresh lemon
1 cucumber, diced 2 tbsp pomegranate molasses
2 green bell peppers, finely chopped
1 red bell pepper, finely chopped
7 green onions, finely chopped
Directions
1. Get a large bowl: combine in it the bulgur with the boiling water. Put on the lid and let sit
for 22 min.
2. Place a large pan over medium heat and heat 2 tbsp of olive oil in it. Sauté in it the onion
for 6 min.
3. Pour the bulgur into a piece of cheesecloth and press it to remove the excess water.
4. Combine it in another large mixing bowl with the onion, chopped tomatoes, cucumber,
green and red bell peppers, green onions, parsley, mint, and red pepper flakes, 2 tbsp olive
oil, the lemon juice, and the pomegranate molasses.
5. Stir them well and adjust their seasoning then serve it.
6. Enjoy.
Bulgur Salad II 89
DUKKAH
(Levantine Spice
Prep Time: 20 mins
Total Time: 25 mins
Mix) Servings per Recipe: 2

Calories 45 kcal
Carbohydrates 2.1 g
Cholesterol 0 mg
Fat 4g
Protein 1.3 g
Sodium 75 mg
Ingredients
2/3 cup hazelnuts 2 tbsps freshly ground black pepper
1/2 cup sesame seeds 1 tsp flaked sea salt
2 tbsps coriander seeds
2 tbsps cumin seeds
Directions
1. Remove the skin from hazelnuts by rubbing after baking in a preheated oven at 350
degrees for five minutes.
2. Toast sesame seeds, coriander and cumin seeds separately in a pan until golden brown
before placing them in the blender.
3. Blend them one by one, so that the end product is smooth.
4. Add hazelnuts in the blender and blend all the content until you see that everything is
finely crushed.
5. Transfer to a bowl and mix it well with spices, and season with salt and pepper according
to your taste.
6. Serve.
7. NOTE: Use this spice as topping for any type of toasted bread. Super addictive.
90 Dukkah
Fennel Prep Time: 5 mins
and Coriander Total Time: 10 mins
Olives Servings per Recipe: 8

Calories 94.8
Fat 8.9g
Cholesterol 0.0mg
Sodium 884.3mg
Carbohydrates 4.7g
Protein 0.9g
Ingredients
1 lb green olives 1 orange, zest of
6 garlic cloves, sliced 1 orange, juice of
1 tbsp crushed coriander seed olive oil
1 tbsp crushed fennel seed
6 fresh thyme sprigs
4 rosemary sprigs
Directions
1. In a bowl, add all the ingredients except the olive oil and transfer into a jar.
2. Add enough oil that covers the olives.
3. Cover the jar and shake well.
4. Keep in room temperature for about 6 days.
Fennel and Coriander Olives 91

INCREDIBLE
Tapas
Prep Time: 15 mins
Total Time: 35 mins

Calories 236.4
Fat 5.8g
Cholesterol 0.0mg
Sodium 244.0mg
Carbohydrates 40.1g
Protein 5.9g
Ingredients
1 lb white flour, sifted 1 onion, rough chopped
1 tsp easy-blend dried yeast 2 garlic cloves, quartered
1 tsp salt 1 inch gingerroot, rough chopped
2 tbsps chopped fresh parsley 1 lb tomatoes, rough chopped
2 garlic cloves, finely chopped 2 tbsp olive oil
2 tbsp olive oil 1 pinch sugar
vegetable oil ( for frying) salt & freshly ground black pepper
FOR THE SALSA
6 hot red chili peppers, seeded and
rough chopped
Directions
1. In a bowl, mix together the flour, yeast and salt.
2. Add the garlic, parsley, oil and enough water and mix till a firm dough forms.
3. Place onto lightly floured surface and knead about for 10 minutes.
4. Transfer the dough into a bowl and cover with a cling film.
5. Keep aside for about 1 hour.
6. Meanwhile for salsa, in a food processor, add all the ingredients except the sugar, salt and
black pepper and pulse till smooth.
7. In a pan, strain the salsa mixture through a fine sieve.
8. Simmer for about 15 minutes.
9. Make about 40 equal sized balls from the dough.
10. In a deep fryer, heat the vegetable oil and shallow fry the balls for about 4-5 minutes.
11. Transfer the balls onto paper towel lined plate to drain.
12. Serve immediately alongside the salsa.
92 Incredible Tapas
Fruit Salad Total Time: 10 mins

Calories 397.4
Fat 13.2g
Cholesterol 0.0mg
Sodium 34.9mg
Carbohydrates 67.6g
Protein 8.5g
Ingredients
1 granny smith apple, peeled, diced 1 celery, chopped
2 tbsp lemon juice 1/3 C. walnuts
2 scallions, chopped 8 oz. mayonnaise
3 -4 tbsp golden raisins salt, pepper
2 medium potatoes, cooked, peeled, 2 tbsp cilantro, chopped
chopped
Directions
1. In a bowl, toss together the apples and lemon juice.
2. Add the remaining ingredients and mix well.
3. Serve with a sprinkling of the cilantro.
Greek Fruit Salad 93

CARROTS
in Hot Sauce
Prep Time: 10 mins
Total Time: 40 mins

Calories 148.2
Fat 10.6g
Cholesterol 0.0mg
Sodium 87.1mg
Carbohydrates 13.1g
Protein 1.4g
Ingredients
500 g carrots 1 tsp paprika
3 tbsps olive oil 1 1/2 tbsps vinegar
3 garlic cloves, minced salt and black pepper
1 hot pepper
1/2 tsp caraway seed
Directions
1. Peel the carrots and then slice into rounds.
2. Cook the carrot in lightly salted water till tender enough.
3. Meanwhile for sauce in a grinder, add the garlic, caraway seeds, hot pepper and paprika
and some salt and grind till a paste forms.
4. Transfer the sauce into a bowl and add the oil and 1 tbsp of water and mix till well
combined.
5. Drain the carrots and return to the pan with sauce on low heat.
6. Cook, covered till the carrots absorb the flavor of the sauce.
7. Stir in vinegar and serve hot.
96 Carrots in Hot Sauce

Sesame Seeds Prep Time: 1 hr 40 mins
Farina Rolls Total Time: 2 hrs

Calories 88.7
Fat 2.4g
Cholesterol 14.1mg
Sodium 83.4mg
Carbohydrates 13.9g
Protein 2.8g
Ingredients
1/4 oz. active dry yeast 1/2 C. water
1/4 C. warm water, lightly salted 2 tbsps sesame seeds, toasted
1 1/2 tbsps olive oil 1 egg, beaten
1 C. farina (cream of wheat) cooking spray
3/4 C. whole wheat flour
1/2 tsp salt
Directions
1. In a bowl, mix together 1/4 C. of salted water and yeast and keep aside for at least 5
minutes.
2. In a large bowl, mix together farina, flour and salt and then add in olive oil.
3. Add the yeast mixture and stir to combine well.
4. Slowly, add 1/2 C. of water, stirring continuously till well a smooth dough forms.
5. With a damp cloth, cover the dough and keep it in warm place for about 1 1/2 hours.
6. Set your oven to 400 degrees F and grease a baking sheet.
7. Just 2 minutes before baking, mix the sesame seeds into the dough.
8. Divide the dough into 15 equal sized balls and arrange onto the prepared baking sheet in
a single layer.
9. Coat each ball with the beaten egg and cook in the oven for about 20 minutes.
Sesame Seeds Farina Rolls 97

CHICKPEAS
Soufflé Sandwich
Prep Time: 5 mins
Total Time: 50 mins

Calories 292.2
Fat 16.4g
Cholesterol 23.2mg
Sodium 733.5mg
Carbohydrates 27.4g
Protein 8.9g
Ingredients
For soufflé: To serve:
2 C. chickpea flour 4 tbsps harissa
4 C. water 2 large French baguettes
1/2 C. sunflower oil 1 tbsp cumin
2 -3 tsps salt
1/4 tsp black pepper
1 egg, beaten
1 1/2-2 tsps cumin
Directions
2. For soufflé, in a large blender, add all the ingredients except eggs and pulse till smooth and
frothy.
3. Transfer the mixture in an 11x7-inch pyrex dish evenly.
4. Place the beaten egg over the mixture evenly and cook in the oven for about 45 minutes.
5. Remove from the oven and cut into 8 slices.
6. Cut the each baguette in 4 pieces and then split them open.
7. Carefully discard some of the inner bread and arrange the outside shells on a smooth
surface.
8. Place about 1/2 tbsp of harissa over the bottom of baguette piece, followed by soufflé slice.
9. Sprinkle with cumin and make a sandwich by covering with the top baguette.
98 Chickpeas Soufflé Sandwich

Chicken Prep Time: 15 mins
& Veggie Stew Total Time: 40 mins

Calories 230.8
Fat 5.1g
Cholesterol 35.0mg
Sodium 816.1mg
Carbohydrates 26.6g
Protein 19.9g
Ingredients
3 C. chicken broth 1/2 tsp dried parsley
1 chicken bouillon cube salt
2 C. cooked chicken, chopped pepper
1 medium onion, chopped 2 medium tomatoes, chopped
2 C. fresh green beans, cut 2 small zucchini, sliced
2 carrots, sliced 1 (16 oz.) can garbanzo beans, drained
1 tsp ground cumin 1/4 tsp ground red pepper
1 tsp basil
1 garlic clove, minced
2 bay leaves
Directions
1. In a large pan, add the chicken, carrots, green beans, onion, garlic, parsley, basil, cumin,
bay leaves, salt, black pepper, bouillon cube and broth and bring to a boil.
2. Reduce the heat and simmer, covered for about 8 minutes.
3. Stir in the zucchini and tomatoes and cook for some time.
4. Stir in the beans and red pepper and cook till heated completely.
5. This stew will be great over a bowl of hot couscous.
Chicken & Veggie Stew 99

SEMOLINA
with Honey
Prep Time: 5 mins
Total Time: 10 mins

Calories 258.5
Fat 9.0g
Cholesterol 22.9mg
Sodium 2.0mg
Carbohydrates 39.0g
Protein 5.4g
Ingredients
1 C. of ground semolina silver dragees
3 tbsps unsalted butter paper tea roses
2 tbsps of natural set honey
ground cinnamon
Directions
1. In a pan, add the semolina on medium-high heat and cook, shaking the pan till toasted
completely.
2. Transfer into a bowl and keep aside.
3. In the same pan, melt the butter and remove from heat and immediately stir the honey to
combine well.
4. Place the semolina in the pan and stir to combine.
5. Transfer the Semolina mixture into a serving plate and sprinkle with cinnamon.
6. Serve with a garnishing of paper tea roses and silver dredges.
100 Semolina with Honey

Sweet & Spicy Prep Time: 5 mins
Carrots Total Time: 20 mins

Calories 189.8
Fat 7.7g
Cholesterol 0.0mg
Sodium 505.7mg
Carbohydrates 30.2g
Protein 3.1g
Ingredients
2 1/2 lbs carrots, peeled and sliced 1/2 tsp sugar
1/2 tsp hot sauce 1/2 tsp salt
2 tbsps light olive oil 2 tbsps mint, finely chopped
3 garlic cloves, sliced thinly
1 lemon, juice of
2 tsps cumin seeds
Directions
1. In a steamer basket, steam the carrots for about 5 minutes.
2. Drain well, reserving about 5 tbsps of the cooking liquid.
3. Meanwhile heat a dry skillet and toast the cumin seeds till fragrant.
4. In a large pan, heat the oil and sauté the garlic for about 1 minute.
5. Stir in carrots, sugar, cumin seeds, salt, lemon juice, hot sauce and reserved cooking liquid
on medium-low heat.
6. Cover partially and simmer for about 10 minutes.
7. Stir in the mint and serve immediately.
Sweet & Spicy Carrots 101

LEMONY
Cookies
Prep Time: 30 mins
Total Time: 58 mins

Calories 105.1
Fat 4.1g
Cholesterol 18.6mg
Sodium 17.8mg
Carbohydrates 14.6g
Protein 2.2g
Ingredients
1 kg plain flour 1/4 liter sunflower oil
6 eggs Lemon Version
250 g granulated sugar 4 lemons, zest of, finely grated
2 tsps baking powder
Directions
1. Line a cookie sheet with aluminum foil.
2. In a large bowl, add the oil and 6 eggs and beat well.
3. Add the lemon zest and baking powder and mix well.
4. Slowly, add the flour, beating continuously till a dough forms.
5. Place the dough onto a lightly floured surface and roll to 0.20-inch thickness.
6. With a cookie cutter, cut the desired size cookies and coat the top with the beaten egg.
7. Arrange the cookies onto prepared cookie sheet in a single layer.
8. Cook in the oven for about 25-28 minutes.
102 Lemony Cookies

Mini Prep Time: 30 mins
Almond Treat in Total Time: 50 mins
Sugar Syrup Servings per Recipe: 1

Calories 127.4
Fat 5.0g
Cholesterol 14.1mg
Sodium 5.7mg
Carbohydrates 19.2g
Protein 2.5g
Ingredients
3 C. ground almonds 2 C. of light sugar syrup
1 C. granulated sugar 2 1/2 C. icing sugar
4 limes, zest of, finely grated
3 small medium eggs
3 tbsps cornflour
To decorate
Directions
1. Set your oven to 340 degrees F before doing anything else and arrange the rack in the
middle shelf of the oven.
2. In a large bowl, add sugar, almonds, eggs and lime zest and mix till a soft dough forms.
3. Dust a smooth surface with corn flour.
4. Divide the dough into 4 portions and roll on a floured surface into a sausage shape.
5. Cut the each sausage into 1 1/4-inch diamond shape pieces.
6. Cook in the oven till set and pale in color.
7. Meanwhile for sugar syrup, in a pan, cook 1 C. of sugar, 2 C. of water and half of a lime
for about 10 minutes.
8. Remove from heat and cool slightly.
9. In a shallow dish, place icing sugar.
10. Remove the cookies from the oven and let them cool slightly.
11. Dip the each diamond, one by one in the syrup and hold with a fork to discard excess
syrup.
12. Then roll the diamond in icing sugar and keep aside.
13. After 5 minutes again roll everything in icing sugar.
Mini Almond Treat in Sugar Syrup 103

LEMONY
Roasted Chicken
Prep Time: 20 mins
Total Time: 2 hrs

Calories 562.1
Fat 43.5g
Cholesterol 183.3mg
Sodium 2767.6mg
Carbohydrates 3.3g
Protein 38.1g
Ingredients
1 (3-4 lb) roasting chicken fresh ground pepper
2 lemons, halved olive oil
2 large garlic cloves, minced 3-4 sprigs thyme
3 tbsps unsalted butter
1 tbsp seasoning, mixed
1 1/2 tbsps coarse salt
coarse salt
Directions
1. Set your oven to 450 degrees F before doing anything else and arrange a rack in a
roasting pan.
2. In a mortar with pestle, mash the garlic with salt.
3. In a bowl, mix together the garlic paste, butter and spices.
4. With your fingers, loosen the skin under the breast and thighs.
5. With your fingers rub the butter mixture under the skin evenly and drizzle with the
lemon juice.
6. Sprinkle the cavity and outer skin of the chicken with salt and black pepper.
7. Stuff the cavity of the chicken with thyme sprigs and 4 lemon halves.
8. Arrange the chicken into prepared roasting pan, breast side down.
9. Cook in the oven for about 15 minutes.
10. Remove the roasting pan from the oven and place the chicken breast side up.
11. Now, reduce the temperature of oven to 350 degrees F.
12. Cook in the oven for about 90 minutes, basting with water and olive oil occasionally.
13. If chicken becomes brown too soon then cover with a foil for about 60-75 minutes and
then remove before last 15 minutes of cooking.
104 Lemony Roasted Chicken

Eggplant Prep Time: 10 mins
Salad Total Time: 12 hrs 10 mins

Calories 114 kcal
Fat 10.3 g
Cholesterol 10 mg
Sodium 183 mg
Carbohydrates 5.2 g
Protein 0.7 g
Ingredients
8 tomatoes, medium size 1/2 tsp red chili pepper
8 baby eggplants 2 Tbsp minced parsley
12 peeled garlic cloves, halved, fresh or 1/4 C. extra virgin olive oil
marinated 1 Tbsp white vinegar
3 Tbsp cumin powder 2 Tbsp lemon juice
1 tsp salt
1 tsp pepper
Directions
1. Cook eggplants in boiling water for a few minutes and cut off its stem before creating an
opening in the eggplant and tomatoes.
2. Crush garlic with all the spices and combine it with oil, lemon juice, parsley and vinegar
before filling the vegetables with it and pouring the remaining filling on top.
3. Refrigerate for at least 12 hours before eating.
Eggplant Salad 105

COUSCOUS
and Tomatoes
Prep Time: 20 mins
Total Time: 50 mins

Calories 528 kcal
Fat 29.3 g
Cholesterol 4.1 g
Sodium 0 mg
Carbohydrates 455 mg
Protein 5.4 g
Ingredients
1 1/4 C. vegetable broth 1 shallot, minced
1 1/4 C. water 1/2 C. sliced black olives
2 C. pearl (Israeli) couscous 1/3 C. sun-dried tomatoes packed in oil,
1 pinch salt drained and diced
1 pinch ground black pepper 1 C. vegetable broth
5 tbsps olive oil, divided 1/4 C. diced fresh flat-leaf parsley
1/2 C. pine nuts
Directions
1. Stir couscous in a boiling mixture of vegetable broth, salt, pepper and water before
cooking on low heat for 8 minutes.
2. Cook pine nuts in hot olive oil for one minute and in another pan, cook garlic and shallot
in hot olive oil for 2 minutes before stirring olives and sun-dried tomatoes, and cooking
for 3 minutes.
3. Now stir in vegetable broth and cook on low heat for 10 minutes before mixing it with
the sauce and topping everything with some parsley and more pine nuts in a serving
bowl.
4. Enjoy.
108 Couscous and Tomatoes

Okra Prep Time: 20 mins
Stew Total Time: 1 hr 10 mins

Calories 262 kcal
Fat 8.3 g
Cholesterol 5.8 g
Sodium 827 mg
Carbohydrates 22.6 mg
Protein 21.5 g
Ingredients
8 large cubes of lamb or beef 3 medium ripened tomatoes
1 medium onion, peeled 3 C. frozen bamya (okra)
1 tsp Salt
2 Tbsp Cooking Oil
6 cloves of garlic, crushed and diced
Directions
1. Bring a mixture of meat cubes, onion and water to boil before stirring in salt and cooking
on low heat for 20 minutes.
2. Slice meat cubes into smaller pieces.
3. Cook garlic in hot oil for a minute and stir in sliced tomatoes before cooking it for 5 more
minutes and stirring in okra and meat.
4. Cook everything for three more minutes and stir in broth before bringing all this to a boil
and cooking on low heat for 25 minutes.
5. Serve
Okra Stew 109

KOFTA
(Beef Kebabs)
Prep Time: 20 mins
Total Time: 30 mins

Calories 231 kcal
Fat 14.8 g
Cholesterol 5.8 g
Sodium 122 mg
Carbohydrates 15 mg
Protein 20.5 g
Ingredients
1 lb ground beef salt and pepper to taste
1 onion, diced 1 bamboo skewers, soaked in water for
1 egg yolk 20 minutes
2 tbsp diced fresh oregano
Directions
1. Form a ball made from a mixture of ground beef, egg yolk, pepper, oregano, onion and salt
on a skewer before rolling it over an oiled coated surface and making two sausage-like
shapes out of it.
2. Cook on a preheated grill for about 10 minutes.
3. Serve.
110 Kofta
Almond, Prep Time: 10 mins
Raisin, Pine Nut Total Time: 40 mins
Pastry Servings per Recipe: 8

Calories 605 kcal
Fat 32.7g
Cholesterol 12mg
Sodium 237mg
Carbohydrates 67.2g
Protein 12.4g
Ingredients
1 (17.25 oz.) package frozen puff pastry, 1/4 C. diced pistachio nuts
thawed 1/4 C. sweetened, flaked coconut
5 C. milk
1 C. white sugar
1/4 C. raisins
1/4 C. slivered almonds
1/4 C. pine nuts
Directions
1. Set your oven at 400 degrees before doing anything else.
2. Put rolled out puff pastry on a baking sheet.
3. Bake in the preheated oven for about 15 minutes or until golden brown.
4. Break it into pieces and combine it with a mixture of raisins, almonds, coconut, pine nuts
and pistachios before pouring it into a casserole dish.
5. Now pour a boiling mixture of milk, sugar and vanilla over it.
6. Bake in the preheated oven for about 15 minutes and broil for 2 minutes before letting it
cool down for 5 minutes.
7. Serve.
Almond, Raisin, Pine Nut Pastry 111

FETA
Omelet
Prep Time: 5 mins
Total Time: 10 mins

Calories 243 kcal
Fat 19.8g
Cholesterol 385mg
Sodium 300mg
Carbohydrates 1.8g
Protein 14.7g
Ingredients
4 eggs, beaten 1 tsp milk
1/2 tsp black pepper 1 tbsp vegetable oil
3 tbsp crumbled feta cheese
Directions
1. Cook a mixture of beaten eggs and pepper in hot oil and then add a mixture of milk and
cheese when the edges are cooked before folding it up around this cheese mixture.
2. Enjoy.
112 Feta Omelet

Cauliflower Prep Time: 10 mins
Total Time: 30 mins

Calories 284 kcal
Fat 13.4g
Cholesterol 48mg
Sodium 102mg
Carbohydrates 34.2g
Protein 8.7g
Ingredients
2 tsps ground cumin salt to taste
1 head cauliflower, cut into florets 1/4 C. milk, or as needed
1 C. all-purpose flour 2 C. vegetable oil, or as needed
1 egg
2 cloves garlic
1 tsp ground cumin
1 tbsp tomato paste
Directions
1. Cook cauliflower florets in boiling salty water for 2 minutes, while adding two tsps of
cumin and then a blended mixture of tomato paste, salt, flour, egg, cumin and garlic.
2. Cook everything in hot oil 8 minutes or until golden.
3. Serve.
Cauliflower 113
MANTI
(Turkish Ravioli)
Prep Time: 10 mins
Total Time: 20 mins

Calories 293 kcal
Cholesterol 60 mg
Fat 17.1 g
Protein 9.4 g
Sodium 1098 mg
Ingredients
1 tsp salt 1 (8 ounce) container plain whole milk
1 tsp dried mint yogurt
1 (9 ounce) package beef ravioli
1/4 cup butter
1 tsp sweet paprika
1 tbsp minced garlic
Directions
1. Cook salt, ravioli and mint in boiling water for five minutes before draining it.
2. Melt butter over a pan and add paprika before setting it aside to cool down.
3. Put yoghurt and garlic mixture over ravioli before adding that melted on top of all this.
4. Serve.
114 Manti
Easy Prep Time: 2 mins
Basil Meatball Tapas Total Time: 6 hrs 2 mins

Calories 10.8
Fat 0.0g
Cholesterol 0.0mg
Sodium 163.5mg
Carbohydrates 2.6g
Protein 0.4g
Ingredients
1 lb about 4 servings frozen meatballs 1 tsp fresh thyme
2 tbsp fresh basil, torn into large pieces 2 C. tomato juice
1 tbsp fresh rosemary
Directions
1. In a crock pot, add all the ingredients.
2. Set the crock pot o Low and cook, covered for about 6-8 hours.
3. Serve with the toothpicks.
Easy Basil Meatball Tapas 115

SPANISH
Sweet Patatas
Prep Time: 15 mins
Total Time: 30 mins
Tapas Servings per Recipe: 4

Calories 384.3
Fat 8.1g
Cholesterol 211.5mg
Sodium 442.6mg
Carbohydrates 60.3g
Protein 16.6g
Ingredients
1.5 lbs baby new potatoes, unpeeled 1 lb chopped fresh tomatoes
4 garlic cloves, unpeeled and smashed 1 tsp dark brown sugar
1 tbsp olive oil 2 tbsp chopped fresh parsley
1 small onion, thinly sliced salt
1/2 tsp crushed red pepper flakes fresh ground black pepper
1/2 tsp paprika
Directions
1. In a clean tea towel, place the baby potatoes and hit with a wooden mallet to crack them
lightly.
2. In a large skillet, heat the oil and sauté the potatoes, onion and garlic for about 10-12
minutes.
3. Add the tomatoes, brown sugar, chili flakes, paprika salt and pepper.
4. Simmer, covered for about 15 minutes.
5. Stir in the parsley and serve warm.
116 Spanish Sweet Patatas Tapas

Balsamic Prep Time: 5 mins
Padron Total Time: 10 mins

Calories 358.8
Fat 28.0g
Cholesterol 0.0mg
Sodium 18.5mg
Carbohydrates 27.8g
Protein 5.1g
Ingredients
20 -40 padron bell peppers sea salt ( to your taste)
1/2 C. extra virgin olive oil balsamic vinegar ( to your taste)
1 -3 garlic clove, fresh, finely minced
Directions
1. In a large skillet, heat the oil on medium-high heat and sauté the peppers for about 3
minutes.
2. Transfer the peppers onto a paper towel lined plate to drain and drizzle with the vinegar.
3. Serve with a sprinkling of the garlic, red peppers and salt.
Balsamic Padron 117

CHOCOLATE
and Bread Tapas
Prep Time: 5 mins
Total Time: 20 mins

Calories 527.9
Fat 14.9g
Cholesterol 0.0mg
Sodium 974.6mg
Carbohydrates 83.0g
Protein 14.0g
Ingredients
10 slices baguette ( 3/8 inch thick) coarse salt, to taste
3 oz. Swiss bittersweet chocolate
3 -4 tbsp extra virgin olive oil
Directions
1. Set your oven to the broiler.
2. Cook the bread slices under the broiler till toasted completely.
3. Now, set the oven to 350 degrees F.
4. Drizzle the slices with the oil and sprinkle with a little salt evenly.
5. Top each slice with the chocolate and cook in the oven till it melts completely.
120 Chocolate and Bread Tapas

Spiced Prep Time: 5 mins
Nutty Tapas Total Time: 5 mins
(Almendras Servings per Recipe: 4
Saladas)
Calories 428.5
Fat 38.1g
Cholesterol 0.0mg
Sodium 595.3mg
Carbohydrates 13.6g
Protein 15.5g
Ingredients
2 C. blanched almonds olive oil, for frying
1 tsp sea salt
1/2 tsp Spanish sweet paprika
Directions
1. In a pan, add about 1-inch oil to 300 degrees F and fry the almonds till golden.
2. Transfer the almonds onto paper towel lined plate to drain.
3. Sprinkle with the paprika and salt.
Spiced Nutty Tapas 121

BEEF
Liver
Prep Time: 10 mins
Total Time: 30 mins

Calories 330 kcal
Fat 14.7 g
Cholesterol 312 mg
Sodium 955 mg
Protein 25.9 g
Ingredients
1/3 C. cooking oil 1/4 tsp ginger powder
1 lb (400 gm) calf’s liver, diced 1/4 tsp cloves powder
6 garlic cloves, crushed and minced 1/4 tsp cardamom powder
1 large green bell pepper, diced Juice of one lime or lemon
1 chili pepper, seeded and diced 1 tsp salt
1 1/2 Tbsp cumin powder
1/2 tsp cinnamon powder
Directions
1. Cook liver in hot oil until you see that it is changing color and stir in all the remaining
ingredients before cooking all this for 15 more minutes.
2. Serve.
122 Beef Liver

Olive Prep Time: 10 mins
Side Dish Total Time: 1 hr 15 mins

Calories 33 kcal
Fat 3.3 g
Cholesterol 0 mg
Sodium 383 mg
Carbohydrates 0.9 g
Protein 0.3 g
Ingredients
2 Tbsp Olive Oil 10 oz. Olives kalamata or green, drained,
1 garlic clove, crushed uniform in size
2 Tbsp minced cilantro
2 Tbsp minced celery
Directions
1. Cook celery, garlic and cilantro in hot oil for 5 minutes and stir in olives after turning the
heat off.
2. Refrigerate for an hour before serving.
Olive Side Dish 123

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Hummus II Total Time: 1 hr 15 mins

(Red) Servings per Recipe: 8

Servings per Recipe: 4

12 Greek Style Macaroni Salad

and Parmesan Total Time: 22 mins

(Greek Style Bake) Servings per Recipe: 6

Pita, Pesto, and Parmesan 13

Servings per Recipe: 4

Hummus III Total Time: 5 mins

(Black Bean) Servings per Recipe: 8

Classical Hummus III 15

Pastry Bake Servings per Recipe: 5

16 Greek Spinach Puff Pastry Bake

III Total Time: 1 hr 50 mins

Servings per Recipe: 4

Tomatoes Salad Servings per Recipe: 4

18 Penne Cannellini and Tomatoes Salad

Greek Style Chicken Total Time: 40 mins

Breasts Servings per Recipe: 6

Easy Greek Style Chicken Breasts 19

Servings per Recipe: 4

20 Baked Greek Potatoes

Orzo from Greece Total Time: 1 hr 20 mins

Servings per Recipe: 6

Artisan Orzo from Greece 21

Servings per Recipe: 4

Soup Total Time: 1 hr 5 mins

Servings per Recipe: 16

Garbanzos, and Servings per Recipe: 8

Burgers II Total Time: 25 mins

Servings per Recipe: 4

Approved) Servings per Recipe: 7

Servings per Recipe: 4

Greek Chicken Total Time: 8 hrs 30 mins

Servings per Recipe: 4

Easiest Greek Chicken 31

Servings per Recipe: 8

32 Parsley Pasta Salad

Salad II Total Time: 25 mins

Servings per Recipe: 6

Servings per Recipe: 6

Puff Pastry Bake II Total Time: 4 hrs 50 mins

Servings per Recipe: 4

Greek Puff Pastry Bake II 37

Servings per Recipe: 6

Minty Potato Bake Total Time: 1 hr 40 mins

Servings per Recipe: 10

Greek Style Minty Potato Bake 39

Servings per Recipe: 14

40 Easy Greek Dessert

Dijon Shrimp Salad Total Time: 1 hr 22 mins

Servings per Recipe: 6

Mediterranean Dijon Shrimp Salad 41

Servings per Recipe: 20

Beans Total Time: 1 hr 15 mins

Servings per Recipe: 8

Servings per Recipe: 4

Party Dip Total Time: 5 mins

Servings per Recipe: 8

Greek Party Dip 45