Mediterranean Cookbooks or Recipes?

Ozzie_Isaac

I have been cooking steaks, burgers, pork shoulder, tri-tip, carna asada, and carnitas a lot lately.  Almost feel like I am in a rut.

I think I want to expand my horizons.  Do you all have any recommended Mediterranean Cookbooks or recipies?

alaskanassasin

Following.

 @Ozzie_Isaac

https://www.thriftbooks.com/w/cooking-light-global-kitchen-the-worlds-most-delicious-food-made-easy_david-joachim/8797003/item/7986969/?gclid=EAIaIQobChMIiI7BrILW9wIVaQaICR13vAtGEAQYAiABEgIiFPD_BwE#idiq=7986969&edition=8072239

 I like that book

lkapigian

Find the flavors you like and head that direction…. For me, Armenian, closely related to eastern Mediterranean, heavy in onions ( always grated juice removed and reserved ) parsley oregano tomato paste ( yes) oregano garlic Olivier pile Pomegranate Molasses or juice … some basic Kabob or Burger simply onion parsley tomato paste salt pepper …What direction are you thinking? Fine cuisine or “ gathering type meal? 

TideEggHead

@Dyal_SC posted a cook a few years ago for gyros that is a go to for our household. Here’s the thread!

https://eggheadforum.com/discussion/1210369/oak-smoked-gyros-off-the-mini/p1

and the recipe:https://www.foodnetwork.com/recipes/alton-brown/gyro-meat-with-tzatziki-sauce-recipe-2047710

I’ll be following too!

lkapigian

A good basic recipe that is in your wheelhouse is Greek Style Ribs , cut in pairs marinade overnight with onions parsley oregano garlic tomato paste 

Serve with Lavash and  tzatziki …pilaf 1 cup long grain rice 1/2 vermicelli 4 tbs butter 2 cups chicken stalk , brown vermicelli in butter , stir in rice for 1 minute , add boiling stock cover for 30 minutes , shut off flame  leave covered for 1 minute … tzatziki greek yogurt ( full fat ) grated cucumber ( I use 1 per container) salt lemon juice dill ) 

The rib ingredients can easily be converted to Kebabs 
I know, kind of a rambling post , just don’t overthink Mediterranean Food 

caliking

@lkapigian all of that looks farkin’ delicious!

buzd504

We do baba ghanoush quite a bit.  Get 3 or 4 eggplants and grill the shi*t out of them (400 raised direct for about an hour or more turned every 20 minutes - make sure you pierce them or they will pop).  Take them off and let them steam in a covered foil pan for an hour.  Scoop out the flesh, add a couple of tablespoons of tahini, and some minced garlic that has been soaking in lemon juice.  Hit it with a stick blender and whip in some olive oil and dip vegetables or pita into it.

lkapigian

caliking said:

@lkapigian all of that looks farkin’ delicious!

Thanks @caliking, 

ColbyLang

Would kill for a solid schawarma recipe as well…..

alaskanassasin

@ColbyLang

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma?ds_c=71700000052595478&gclid=EAIaIQobChMIpfLViaTX9wIVsMLCBB3UpQz0EAAYASAAEgKGPPD_BwE&gclsrc=aw.ds

ColbyLang

Thanks @alaskanassasin

alaskanassasin

Give it a shot @ColbyLang we really like it and its super simple

caliking

Yotam Ottolenghi has been making waves for some time.  Many of his recipes are available free online. The Guardian runs a lot of them. 

Very innovative stuff. Lots of Mediterranean-influenced fare. 

TideEggHead

alaskanassasin said:

@ColbyLang

https://cooking.nytimes.com/recipes/1017161-oven-roasted-chicken-shawarma?ds_c=71700000052595478&gclid=EAIaIQobChMIpfLViaTX9wIVsMLCBB3UpQz0EAAYASAAEgKGPPD_BwE&gclsrc=aw.ds

Thanks! I'll have to give this a try. I know the recipe calls for the oven at 425, have you tried it on the egg as well?

fishlessman

make these every once in a while. serve in a pita with tzatziki sauce, tebouleh, labne if you can find it and red onion. or straight up with tebouleh, hummus tahini (best made from scratch from dried beans) pickled cukes, olives etc.  kofta is also the base for fried greek meatballs.  this was a raita sauce which is a kicked up tzatziki

https://necessaryindulgences.com/2014/10/kofta-kebabs/

Mark_B_Good

fishlessman said:

Those look f'n amazing.
F'n stands for friggin.

alaskanassasin

Absolutely egged it @TideEggHead

Acn

caliking said:

Yotam Ottolenghi has been making waves for some time.  Many of his recipes are available free online. The Guardian runs a lot of them. 

Very innovative stuff. Lots of Mediterranean-influenced fare. 

I always end up vaguely disappointed with Ottolenghi recipes; they'll be good/fine, but for whatever reason the end result never quite lives up to the effort involved or the promise of the written recipe.  He is quite popular, so this may be a me problem and your experience may be different.

For general Mediterranean cookbooks, these 3 are the ones we use the most:
Milk Street: Tuesday Nights Mediterranean: 125 Simple Weeknight Recipes from the World's Healthiest Cuisine: Kimball, Christopher: 9780316705998: AmazonSmile: Books

The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (The Complete ATK Cookbook Series): America's Test Kitchen: 9781940352640: Books (amazon.com)

The Mediterranean Diet Cookbook: A Delicious Alternative for Lifelong Health: Nancy Harmon Jenkins: 9780553096088: Books (amazon.com) (There is also a newer version of this, I linked this because it is the one I have).

Beyond that; what specific cuisines are you looking to incorporate?  I mean, paella, pasta alla vongole, bouillabaisse, souvlaki, falafel, shwarma, ful medames, dolmas, tabbouleh, and tagines are all Mediterranean food and are all pretty different.

Ozzie_Isaac

Thank you all for the suggestions and shared cooks.  I have been super busy with work and haven't had time to respond to each comment.

Overall, I am looking for sharing style dishes and a lot more vegetable and non-beef meats.  

@Ikapigian that is stunning set of meals there.

@fishlessman I would have killed those.

This will be an opportunity to try some new techniques, ingredients, and styles.  Looking forward to checking each posted link and recipe out in more detail.

kl8ton

Ozzie_Isaac said:

Thank you all for the suggestions and shared cooks.  I have been super busy with work and haven't had time to respond to each comment.

Overall, I am looking for sharing style dishes and a lot more vegetable and non-beef meats.  

@Ikapigian that is stunning set of meals there.

@fishlessman I would have killed those.

This will be an opportunity to try some new techniques, ingredients, and styles.  Looking forward to checking each posted link and recipe out in more detail.

You work?  I thought you were set!   😉

kl8ton

Are you busy interviewing mermaids for your grecko Roman bathing vault? 

Ozzie_Isaac

kl8ton said:

Are you busy interviewing mermaids for your grecko Roman bathing vault? 

It is much harder work than it seems.  Also, their union is tough as nails.

Also, wife will not let me retire.  Apparently, she doesn't want a 'kept' man.  I told her all the cool things I could do for her.  She said I definitely need to keep my job.

kl8ton

Ozzie_Isaac said:

kl8ton said:

Are you busy interviewing mermaids for your grecko Roman bathing vault? 

It is much harder work than it seems.  Also, their union is tough as nails.

Just when you think things are going your way.... the union! 

Ozzie_Isaac

kl8ton said:

Ozzie_Isaac said:

kl8ton said:

Are you busy interviewing mermaids for your grecko Roman bathing vault? 

It is much harder work than it seems.  Also, their union is tough as nails.

Just when you think things are going your way.... the union! 

Seriously.  I will wish I had their lobbyist.  3 hr work days for 4 days a week.

Botch

Acn said:
For general Mediterranean cookbooks, these 3 are the ones we use the most:

The Complete Mediterranean Cookbook: 500 Vibrant, Kitchen-Tested Recipes for Living and Eating Well Every Day (The Complete ATK Cookbook Series): America's Test Kitchen: 9781940352640: Books (amazon.com)

Thanks; this is the one I have.  I'm rebuilding my home office and this volume is... somewhere, didn't go digging for it.  
I own a lot of ATK's books and they've all been well worth the cost.    

lkapigian

Basic and excellent Mediterranean Eggplant 

for the eggplant 

1/2 c. extra-virgin olive oil

1 tsp. dried oregano 

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

2 large eggplants, sliced into 1/4" rounds

1/4 c. crumbled feta

2 tbsp. freshly chopped parsley

Juice of 1/2 lemon

FOR THE TAHINI DRESSING

1/3 c. tahini

Juice of 1 lemon

2 tbsp. water

1 clove garlic, minced

Kosher salt

cut eggplant into 1/4” slices, i salt and set on wire rack to drain ,,, grill till tender , combine olive oil pepper oregano pepper flakes , brush over eggplant, top with feta , a squeeze of lemon 

lkapigian

Tabouli is another favorite ( bulgur salad )

fishlessman

lkapigian said:

Tabouli is another favorite ( bulgur salad )

It's a staple here.  Sometimes I make it,. But it's so easy to hit the Lebanese bakeries here and get it

lkapigian

There is a couple cold yogurt soups that are bombdiggity Jakik ( with cucumber ) Tanabour ( with petal barley ) wonderful and refreshing 

SonVolt

I'm on the same path... 

From Tapas to Meze: Small Plates from the Mediterranean by Joanne Weir is an excellent cookbook by a respected chef.  Lots of sharable dishes full of Mediterranean ingredients.  

https://www.amazon.com/gp/product/1580085865/ref=ppx_yo_dt_b_search_asin_title?ie=UTF8&psc=1


While it's not Mediterranean per se, Frances Mallman just released a book dedicated to vegetables. 

https://www.amazon.com/gp/product/1648290728/ref=ppx_yo_dt_b_asin_title_o09_s00?ie=UTF8&psc=1

buzd504

lkapigian said:

Basic and excellent Mediterranean Eggplant 

for the eggplant 

1/2 c. extra-virgin olive oil

1 tsp. dried oregano 

1/4 tsp. red pepper flakes

Kosher salt

Freshly ground black pepper

2 large eggplants, sliced into 1/4" rounds

1/4 c. crumbled feta

2 tbsp. freshly chopped parsley

Juice of 1/2 lemon

FOR THE TAHINI DRESSING

1/3 c. tahini

Juice of 1 lemon

2 tbsp. water

1 clove garlic, minced

Kosher salt

cut eggplant into 1/4” slices, i salt and set on wire rack to drain ,,, grill till tender , combine olive oil pepper oregano pepper flakes , brush over eggplant, top with feta , a squeeze of lemon 

That sounds really good.