Poaching shrimp is a tried-and-true method to make juicy, tender shrimp in a matter of minutes. But rather than poaching the fish in bland salted water, I pack on bold Mediterranean flavor with aromatic saffron, zippy fresh lemon, and sautéed garlic. It’s certain to give you brightly flavored shrimp with the best succulent texture!

Shrimp has to be one of the best party foods ever. It’s quick-cooking, feels a bit fancy, and everyone loves it. It can also take on so many personalities: I make it with cilantro and lime when I want something fresh and zippy, or garlic and parmesan when I’m craving something extra savory and rich. 

This recipe falls somewhere in the middle, with floral saffron, zingy citrus, and rich white wine. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky focaccia, or turning into a meal with Saffron Rice. 

What You Need to Make this Poached Shrimp Recipe?

This easy poached shrimp recipe uses mostly pantry staples, with the addition of saffron to bring a restaurant-level flavor with essentially zero added effort. 

• Saffron: You can buy pre-ground saffron or simply grind a pinch of saffron threads using a spice grinder or mortar and pestle. Read more about saffron in the Ingredient Spotlight section below.
• Extra virgin olive oil: I like to quickly saute the garlic in olive oil to bring the flavor to its fullest potential. Any high-quality extra virgin variety will work well, but I like the peppery note of our Spanish Hojiblanca with this recipe.  
• Garlic adds a sweet, savory, and peppery kick to the poaching liquid. 
• White wine adds depth to the poaching liquid. Use a dry white wine with a pleasant flavor.
• Lemon: Lifts the savory flavors, adding a lightness to the dish. An untreated lemon is preferred as you’ll use both the zest and juice. 
• Shrimp: The larger the shrimp (or prawns) the better with this recipe. Thawed frozen shrimp also works well.
  • READ MORE: Guide to Buying and Cooking Shrimp
• Kosher salt: A touch of salt livens up the other flavors. 
• Parsley adds a fresh peppery note and pop of color to the finished dish. 

Ingredient Spotlight

Of all the vibrant Mediterranean spices, perhaps the most mysterious is saffron. You may recognize this prized crimson spice as giving Paella its distinct flavor. But it also adds its floral, musky notes to so many iconic Mediterranean dishes, from Risotto alla Milanese to Joojeh Kabob.

Here, it lends a complex flavor and aromatic quality making an otherwise simple poached shrimp recipe feel very special. Keep in mind: flavor varies greatly by the quality of the spice, and a lower quality saffron can taste metallic and unpleasant. Look for a fresh, all-natural saffron from a trusted source. 

• READ MORE: What is Saffron? An Essential Guide
• TRY IT: Order our favorite Moroccan saffron from the Atlas Mountains at our spice shop. 

How to Poach Shrimp

The quick answer for how to poach shrimp is to simply poach the peeled shrimp in gently simmering water for 2-4 minutes, or until they’ve gone from translucent to opaque. The key with this poached shrimp recipe, though, is the saffron sauce, which infuses the shrimp with big Mediterranean flavor. It’s just as easy, and well-worth the extra 10 minutes! Here are the steps:

• Bloom the saffron. In a small bowl, stir together 1/4 teaspoon ground saffron and 3 tablespoons water. Set aside to bloom for 10 minutes or so.
• Meanwhile, prep your aromatics. Mince 2 garlic cloves. Zest and juice 1 large lemon. Ready yourself 1 to 2 tablespoons of finely chopped fresh parsley leaves. If you didn’t purchase pre-peeled and deveined shrimp, now is a good time to get them ready–see our shrimp guide for the steps.
• Sauté the garlic. In a large saucepan over medium heat, warm 2 tablespoons extra virgin olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds. 
• Make the poaching liquid. Add the bloomed saffron water, 1/2 cup of white wine, and the lemon zest and juice. Bring the liquid to a simmer. 
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more. 
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Swaps and Substitutions

As with most pantry staples, you can tweak the ingredients in this recipe according to what you have on hand:

• Garlic: Shallot or green onion. 
• White wine: Swap with broth and perhaps another squeeze of lemon to taste. Chicken Stock or Seafood Stock works best.  
• Lemon: Lime.
• Parsley: Cilantro or dill.

What to Serve with Saffron Poach Shrimp

Serve this fancy yet amazingly easy appetizer with something to sop up the delicious sauce. Homemade Focaccia is a special treat, but any good crusty bread like our no-knead olive bread will work well here. 

I love this as an easy, festive appetizer I put out while I’m getting all the last-minute odds and ends done for the holiday meal. Pitcher cocktails like this White Sangria are a welcome drink. I like to make non-alcoholic variety as well. This N/A Sangria with Hibiscus and Thyme is a crowd favorite. Make a big batch the night before, swapping the fruit for seasonal citrus like oranges and lemons, and stick it in your fridge for when your first guests arrive.

More Shrimp Appetizer Recipes

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Poached Shrimp

This poached shrimp recipe is as easy as they come, but with a decidedly Mediterranean flavor that will keep people coming back for seconds. As a bonus, you’re left with an incredibly delicious sauce, perfect for dipping crusty bread, garlicky Focaccia, or turning into a meal with Saffron Rice. 

Course Appetizer

Cuisine Mediterranean

Diet Gluten Free, Low Lactose

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4 to 6, as an appetizer

Calories 177.4kcal

Author Suzy Karadsheh

Ingredients

• 1/4 teaspoon ground saffron (do not use the threads without grinding)
• 3 tablespoons water
• 2 tablespoons extra virgin olive oil
• 2 garlic cloves, minced
• 1/2 cup white wine
• 1 large lemon, zested and juiced
• 1 pound large shrimp, peeled and deveined
• Kosher salt
• 1 to 2 tablespoons finely chopped fresh parsley

Instructions

• Bloom the saffron. In a small bowl, stir together the ground saffron and water. Set aside to bloom for 10 minutes or so.
• Saute the garlic. In a large saucepan over medium heat, warm the olive oil. When the oil shimmers, add the garlic and stir until fragrant, about 30 seconds.
• Make the poaching liquid. Add the bloomed saffron water, wine, and lemon zest and juice. Bring the liquid to a simmer.
• Poach the shrimp. Add the shrimp and season with a pinch of salt. Poach on one side for about 1 to 2 minutes, then flip and poach until the shrimp has just turned pink, about 1 minute more.
• Finish and serve. Immediately remove the pan from the heat and stir in the parsley. Transfer the shrimp and its poaching sauce to a shallow serving bowl and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil, and saffron used in this recipe
• Pre-peeled and/or thawed frozen shrimp work well here. To learn everything you need to know about shrimp, including tips for buying, peeling, and deveining shrimp, check out our guide: Guide to Buying and Cooking Shrimp.
• Use a mortar and pestle or a spice grinder to grind saffron threads. You’ll need about 1/2 teaspoon of threads to get 1/4 teaspoon of powder.

Nutrition

Calories: 177.4kcal | Carbohydrates: 4.9g | Protein: 15.9g | Fat: 8.2g | Saturated Fat: 1.1g | Polyunsaturated Fat: 0.9g | Monounsaturated Fat: 5.2g | Trans Fat: 0.01g | Cholesterol: 142.9mg | Sodium: 645.4mg | Potassium: 198.4mg | Fiber: 0.8g | Sugar: 1g | Vitamin A: 294.5IU | Vitamin C: 16.1mg | Calcium: 75.5mg | Iron: 0.6mg

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If you’ve been here a while you know I am on a mission to find a million ways you can use the humble, protein-packed chickpea. When I have the time, I cook them from scratch for my favorite childhood delicacies: the crispiest Authentic Falafel and the creamiest Hummus. 

When I’m in the mood for a quick and healthy protein-packed snack, I turn a can of these beans into crispy roasted chickpeas. And when I want something salty, savory, and umami-rich, I turn those roasted chickpeas into chickpea parmesan crisps! 

Healthy snacking has never been easier. Simply roast the chickpeas until they gain some color, add grated parmesan and herbs, and roast again until the cheese melts, bubbles, and crisps. I love them for parties, game day, or even your holiday appetizer platter. 

What is in Chickpea Parmesan Crisps?

The best thing about this chickpea crisp recipe is you may already have everything you need on hand. 

• Chickpeas: This is meant as an easy snack recipe you can make in under an hour, so I always use canned chickpeas and just make sure to dry them well. That said, you can certainly go the extra mile and cook them from scratch. Stock up on my favorite dried chickpeas at our shop. 
• Kosher salt: Parmesan is salty so you don’t need much extra seasoning, but just a pinch will bring out the flavor of the chickpeas as they roast. 
• Extra virgin olive oil: Coats the chickpeas, allowing them to crisp and brown in the oven. I like to add a peppery note by using our Spanish Hojiblanca, but any high-quality extra virgin variety you have on hand will work well for this recipe.
• Seasoning: Oregano, especially my favorite Greek Oregano, adds a savory, aromatic quality that brings a more interesting depth of flavor to the parmesan crisps.
  • READ MORE: Guide to Cooking with Oregano
  • TRY IT: Order authentic Greek oregano from our spice shop. 
• Parmesan: Parmesan has a low moisture content, so it melts and crisps without becoming rubbery, floppy, or greasy. As a general rule of thumb, freshly grated cheese will almost always have a better flavor than the pre-grated stuff. Finely grate it using a microplane or the small side of a box grater. 

How to Make Chickpea Parmesan Crisps

Making chickpea parmesan crisps is easy—you’re essentially just letting the oven and a hot sheet pan work their magic. The biggest tip for success is to get the chickpeas as dry as you can. This will allow them to crisp and turn golden, rather than simply steaming in your oven. You can even spin in a salad spinner if you don’t mind washing an extra dish. 

• Get ready. Position a rack in the middle of the oven and preheat the oven to 375°F. Brush a sheet pan with a thin layer of olive oil. Drain the chickpeas and spread them on paper towels and pat them very dry. 
• Crisp the chickpeas. Transfer the chickpeas to them to a rimmed sheet pan. Season with a pinch of kosher salt and drizzle with enough olive oil to coat (about 2 teaspoons). Toss well to make sure the chickpeas are fully coated in olive oil. Bake, shaking the sheet pan occasionally until they begin to crisp up and gain some color, about 20 minutes. Remove from the oven, leaving the oven on.
• Season. Push the chickpeas closer together on the pan, then sprinkle with 1 teaspoon of oregano and 3 ounces of finely grated parmesan.
• Finish, cool, and serve. Return the pan to the oven and bake until the cheese has melted and crisped up, about 10 minutes. Let cool for about 5 minutes before breaking up and serving.

Ways to Mix it Up

I haven’t experimented much with other cheeses—why mess with parmesan? But one way I like to mix up this recipe is to play with the seasoning. I often use my homemade Italian seasoning in place of the oregano, but just about any savory seasoning blend you like will work well. 

The za’atar we carry at our shop, with its mix of sesame, sumac, and wild thyme, would be amazing, as would freshly grated lemon zest. Make a smoky and lightly spiced version by adding dry chili powders.

What to Serve with Chickpea Parmesan Crisps

I like this recipe as a fun (and healthy) Sunday snack with a movie (yes, you can have snacks on the Mediterranean Diet), but they’re also very handy for entertaining. Turn it into a dinner party situation by adding them to an Antipasto Platter, Cheese Board, or Mezze Spread. It’s such an unexpected surprise that people often ask me for the recipe! 

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Chickpea Parmesan Crisps

These savory crisps made with roasted chickpeas embedded in a layer of crunchy, flavorful Parmesan cheese are a high in protein and fiber, naturally gluten-free, and delicious!

Course Appetizer, Snack

Cuisine Mediterranean, Mediterranean Diet

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

cooling time 5 minutes minutes

Servings 6 people

Calories 118.8kcal

Author Suzy Karadsheh

Ingredients

• 1 (15-ounce) can chickpeas
• Kosher salt
• Extra virgin olive oil
• 1 teaspoon Greek oregano
• 3 ounces Parmesan cheese, finely grated, or more to you liking

Instructions

• Get ready. Position a rack in the middle of the oven and preheat the oven to 375°F. Lightly oil a sheet pan. Drain the chickpeas and spread them on paper towels and pat them very dry. (It’s important to dry the chickpeas very well so they will crisp up.)
• Crisp the chickpeas. Transfer the chickpeas to them to a rimmed sheet pan. Season with a pinch of kosher salt and drizzle with enough olive oil to coat (about 2 teaspoons). Toss well to make sure the chickpeas are fully coated in olive oil.  Bake, shaking the sheet pan occasionally, until they begin to crisp up and gain some color, about 20 minutes. Remove from the oven, leaving the oven on.
• Season. Push the chickpeas closer together on the pan, then sprinkle with the oregano and parmesan.
• Finish, cool, and serve. Return the pan to the oven and bake until the cheese has melted and crisped up, about 10 minutes. Let cool for about 5 minutes before breaking up and serving.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and Greek oregano used in this recipe.
• The drier the better for the chickpeas! This will allow them to get crispy and golden rather than steam in your oven. You can even spin in a salad spinner if you don’t mind washing an extra dish.
• Storage: Leftovers can last for a couple of days in the fridge but may lose the crisp a bit.
• If you’d like to cook the chickpeas from scratch rather than using canned: Stock up on my favorite dried chickpeas at our shop, and follow this step-by-step guide to cook them to perfection. 

Nutrition

Calories: 118.8kcal | Carbohydrates: 10.2g | Protein: 8.6g | Fat: 5.1g | Saturated Fat: 2.5g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 1.4g | Cholesterol: 9.6mg | Sodium: 424.2mg | Potassium: 119.3mg | Fiber: 3.3g | Sugar: 0.1g | Vitamin A: 127IU | Vitamin C: 0.1mg | Calcium: 198mg | Iron: 1.1mg

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What is Mediterranean Food?

Food from the Mediterranean is dynamic and diverse, spanning flavors from many cultures and countries from southern Europe to North Africa and the Middle East. The Mediterranean diet is a delicious, exciting way to eat! There is so much to love about eating the Mediterranean way, and thankfully it is both balanced and healthy. Year after year, it’s been consistently named the best, healthiest diet by US News and World Report.

Whether you’re new here or you’ve been a longtime reader of The Mediterranean Dish, you’ll find a large collection of modern Mediterranean recipes that celebrate the many flavors of the sunny region where I was born and raised.

A ritual I look forward to every December is updating this list with the BEST Mediterranean recipes of the year! It’s a combination of reader favorites, new favorites, personal go-tos, and the time-honored classics people turn to over and over again. I love digging into which recipes everyone tried and enjoyed the most this year. There are always Mediterranean food classics like shawarma, falafel, the tomato cucumber salad that goes with everything, and the simple but delicious Greek salad, but there are also many brand-new recipes with exciting modern twists that have quickly become beloved recipes on the site.

Whether you’ve stopped by to learn more about following the Mediterranean diet or just want healthier dinners with big, bright flavors, there is something for you on this list of top 30+ Mediterranean recipes to try this year.

What is the Mediterranean Diet?

Eating the Mediterranean diet is about emphasizing vegetables and fruits, legumes and whole grains, lean proteins including fish and poultry, and healthy fats like quality extra virgin olive oil. 

You won’t find a list of dos and don’ts when eating the Mediterranean way, and yes, you can have a little dessert and a Negroni from time to time! It’s as much about food as it is about living joyfully — happiness is also important to your health. To understand this way of eating better you can read more about in our article, “What is the Mediterranean diet and how to follow it.” 

But, the majority of the recipes in this roundup follow the Mediterranean way of eating and are a great place to start! (And here is a handy shopping list to stock your pantry for Mediterranean cooking). Now let’s get to the best Mediterranean food recipes of the year!

Mediterranean Breakfast Recipes

Breakfast can be fast and flavorful. Here are some favorites from the past year, but trust me there are more where that came from. If you need even more Mediterranean Breakfast ideas we have you covered.

Spanakopita Egg Muffins

These egg muffins are inspired by the savory Greek phyllo pie spanakopita–with spinach, feta, parsley, and mint. Gluten-free and vegetarian they’re a delicious make-ahead breakfast or high-protein snack on the go.

Easy Shakshuka Recipe

A classic North African dish hailing from Tunisia, shakshuka is simply sunny-side-up eggs braised in a chunky tomato sauce with bell peppers and onions. Use fresh tomatoes when in season, but feel free to make it with canned chopped tomatoes during the winter months. I also like a version with white beans for extra nutrition and protein, or a Green Shakshuka twist!

Sweet Potato Hash

This is not your typical diner hash! My twist on the American classic loads sweet potatoes with so much flavor thanks to aromatic za’atar and warming Mediterranean spices, along with chickpeas and bell pepper for added texture and flavor. And no Mediterranean breakfast is complete without black tea—I’m particularly partial to my freshly brewed Arabic tea with mint with these crispy potatoes.

Oven Baked Eggs

The easiest way to make eggs! Simply bake them in the oven with fresh herbs and tangy feta cheese. This recipe is handy for fuss-free entertaining and busy weekday mornings alike, with focaccia for dunking and a fresh fruit salad on the side.

Mediterranean Dinner Recipes

What’s for dinner? A question that’s on everyone’s mind, but can be difficult to answer. Not to worry! I have you covered with a handful of easy and delicious ideas—some traditional and some modern, but all with bold Mediterranean flavors!

Garlic Dijon Chicken

This one-skillet meal is juicy, tender, and bursting with flavor from a tangy marinade of Dijon mustard, garlic, honey, and fresh parsley. With only a few simple ingredients—all of which are pantry staples for me—it makes a quick dinner you can prep in minutes. I like to serve it with Italian Roasted Vegetables.

Shrimp Scampi

This easy 15-minute shrimp recipe is such a sure-fire hit! Particularly with crusty bread or couscous to capture the lemony, garlicky sauce. As Dianne so kindly put it in the comments, “This Shrimp scampi recipe was a thousand times better than any other shrimp scampi recipe that I’ve made or been served in a restaurant … It was one of the best meals that I’ve had all year!” You’ll have to try it to see for yourself.

Stuffed Salmon with Spinach, Capers, and Greek Yogurt

This stuffed salmon recipe has everything you love about Mediterranean flavors packed into a meal! Tender salmon fillets are filled with a mixture of roasted red peppers, briny capers, and preserved lemon for a burst of bright, savory goodness in every bite. A little Greek yogurt is the key ingredient to the creamy, tangy filling. It’s wholesome, elegant enough to serve for guests, and easy enough to make on a weeknight.

Greek Sheet Pan Chicken

This sheet pan dinner puts a delicious and nutritious meal on your table with just about 10 minutes of hands-on time. As a bonus, the marinade doubles as a lemony salad dressing! Make yourself extra to toss with a simple arugula avocado salad while the chicken roasts.

Greek-Style Roasted Branzino

Perfect whole roasted fish you can make in just 20 minutes! It’s even better finished Greek-style with my lemony, garlicky ladolemono sauce.

Greek Lamb Kleftiko

This easy recipe shows you how to make fall-apart-tender Greek lamb roast to feed a crowd. The key is in cooking the lamb with the vegetables in parchment paper, which traps the heat and allows the lamb to cook perfectly so it is succulent and extra tender.

Chicken Shawarma

A bold blend of warming Middle Eastern spices loads these chicken thighs with so much flavor! And they’re simply baked in the oven until perfectly juicy and tender. This recipe is consistently loved by The Mediterranean Dish community and my friends and family. Make a shawarma feast and serve with pita bread, tahini sauce or tzatziki sauce, and cucumber tomato salad. To take it to the next level, try deliciously smoky spit-roasted Grilled Chicken Shawarma. For a vegan option, try my spicy cauliflower shawarma!

Grilled Cod with Pistachio-Herb Salsa

Juicy cod is wonderful with a touch of smoke from the grill, and a quick and easy herb sauce — a Mediterranean twist on salsa fresca — adds the punchy, refreshing flavors of lemon, parsley, mint, and garlic with the tender crunch, and nutty richness of pistachios.

Loaded Mediterranean Falafel Bowls

Dinner bowls can be given the perfect Mediterranean twist. You can make falafel the traditional way, in the air fryer, or baked. Add them to a bowl with your favorite dip (I like hummus) and a salad. And to jazz it up even more, raid your fridge for some pickles and olives too!

Baked Cod with Lemon and Garlic

This baked fish recipe has been a fan favorite for a long time! It’s ready in just over 15 minutes and it’s all about the garlic and lemon sauce. And you can use any white fish fillet you like.

Pesto Gnocchi with Summer Vegetables

This easy pesto recipe combines pan-seared gnocchi with fresh veggies and garlicky basil pesto. Have a day in the kitchen and make Basil Pesto and Potato Gnocchi from scratch, or use store-bought options to make this into a simple weeknight dinner that’s ready in 35 minutes or less.

Easy Chicken Paella

A famous rice dish from Spain, paella always feels like a party, but this version is easy enough to make on a weeknight. Juicy chicken thighs, chicken stock, smoked paprika, and saffron give short-grain rice incredible flavor. Just remember not to stir it so you get a nice crispy socarrat on the bottom of the pan!

Spinach Pasta with Za’atar, Lemon, and Parsley

There’s even more spinach than there is pasta by weight in this fresh and vibrant recipe! The earthy za’atar, refreshing lemon, and fresh parsley pair beautifully with tender greens and garlicky olive oil sauce, while a hint of red pepper flakes adds just the right amount of heat. Finished with plenty of Parmesan, it’s nutty, tangy, and so satisfying. If you’re unfamiliar with this vibrant spice blend learn more in our article, “What is za’atar?”

Mediterranean Soups and Stews

When it comes to a cozy bowl of comfort look no further than the Mediterranean. You can find everything from plant-based protein powerhouses to seafood and, of course, chicken soup just like mom used to make.

Ratatouille

In this easy recipe, I adapted the famous slow-simmered Provençal stew to fit a busy weeknight! I keep all the flavor and veggie-packed goodness but it’s ready in 45 minutes or so. And it just gets better the next day! Serve any which way you like–hot, room temperature, straight from the fridge, with a fried egg on top or on its own.

Mediterranean-Style White Chicken Chili with Chermoula

I was inspired to create this Mediterranean twist on a white chicken chili for my second cookbook The Mediterranean Dish: Simply Dinner. My version has the cannelini beans, chicken, and corn you might expect, but big, bold Mediterranean flavor from Cherrmoula, a lemony North-African herb sauce, drizzled on top.

Pastina Soup

Nonnas call this chicken noodle soup “Italian penicillin,” and for good reason! Loaded with veggies, tiny pasta, delicate chicken broth, and parmesan cheese, this comforting soup is meant to warm the belly and ward off a winter cold. But it’s just as welcome when you’re feeling good, and loved by adults and children alike. And it takes just one pot and 30 minutes! Homemade chicken stock is a special treat, but a store-bought version works well too. Serve with lemon parmesan lettuce salad or a simple green salad dressed with balsamic vinaigrette.

Cioppino Recipe (Seafood Stew)

Cioppino, pronounced chuh-pee-no, is an intensely satisfying seafood stew containing a wonderful jumble of texture and flavor including clams, mussels, white fish, and shrimp, cooked in a bold tomato-fennel broth. This Italian-American fish stew is a great example of the many ways Mediterranean food has been adapted over the years.

Greek Red Lentil Soup

Super-healthy red lentils break down completely as they cook in a tomato-based broth, giving this Greek soup a velvety texture. Onions, garlic, and carrots give the soup a savory foundation while cumin, oregano, and rosemary layer in flavor. This recipe is vegan, as written, finished with a splash of lemon juice and a shower of chopped fresh parsley, but you can add a sprinkle of salty feta, if you like.

Mediterranean Salads and Sides

Probably one of the biggest things about eating the Mediterranean way that I love is the inclusion of big salads and vegetable sides in every meal! Here are just a handful of favorites in this category…

Mediterranean Chickpea Salad

This simple chickpea salad recipe is packed with fresh herbs, juicy grape tomatoes, velvety roasted red peppers, crisp cucumber, and creamy avocado. Delicious and satisfying, thanks to the high plant-based protein and fiber content, it’s excellent on its own or alongside Baked Salmon or Grilled Chicken.

Quinoa Salad

Quinoa, a high in protein seed that cooks as fast as rice, serves as the foundation for this lemony chopped vegetable salad. Scallions, peppers, and cucumber give it great crunch, and Greek kalamata olives and feta add wonderful savoriness. It’s a great make-ahead option as the leftovers last for a week in the fridge.

Mediterranean Cucumber and Tomato Salad

The base of this salad is tomatoes and cucumbers, dressed up with parsley and red onion. Finish it with some good extra virgin olive oil (I often use our Greek Early Harvest EVOO), lemon juice, and a dash of salt, pepper, and sumac! Enjoy on its own, serve over fish, tuck it into shawarma add it to your favorite grain bowl.

Tabouli

The quintessential Middle Eastern salad starring parsley, bulgur, and tomatoes. Personally, I like adding cucumbers for some crunch. You’ll need fine bulgur wheat for this recipe, but if you are looking for a gluten-free option, try quinoa or make a cauliflower tabouli.

Greek Salad (Traditional Horiatiki Recipe)

Big hunks of feta cheese make this simple salad such a show-stopper. But it’s what’s hiding beneath them that keeps me coming back for more! Crunchy raw cucumbers, juicy tomatoes, bell peppers, and red onion bring so much vibrant flavor and freshness. This table salad is meant to be versatile, but it goes particularly well with Greek roast meats like pork souvlaki and kleftiko (Greek lamb in parchment)

Watermelon Salad

Another classic salad with bright Mediterranean flavors. Cubes of watermelon and cucumber, tossed in a simple honey and citrus dressing and finished with fresh herbs and feta. Save this for your mid-summer cooking! Everyone will love it.

Mediterranean Mezze, Sauces, Snacks and Extras

Shareable sides and small plates are commonly enjoyed in many Mediterranean countries to round out, start or complete a meal and they include some of my favorite recipes.

Hummus

Think of hummus as another base recipe in your Mediterranean Diet toolbox. Keep it simple and use it as a dip with pita chips and vegetables or use it to make layered hummus with spiced meat, top it with Middle Eastern meatballs, or use it as a protein-packed spread for wraps or breakfast toast.

Turkish Ezme

Hailing from southern Turkey, Ezme means “crushed” in Turkish, named after the way vegetables are finely chopped to make this versatile spread. Fresh tomatoes, onions, peppers and herbs marry with rich Pepper Paste and tomato paste, and tangy lemon juice. It has a wonderful mixture of fresh, sweet, spicy, and acidic flavors and it is one of my favorite mezzes to serve with Kofta Kebab or Pita Bread.

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Giardiniera (Italian Pickled Vegetables)

These crisp Italian pickles are surprisingly easy to make and so handy to keep at the ready in your fridge! Mix into antipasto salad, add to your cheese board or sandwiches, serve as a refreshing side to roasted meat–the list goes on!

Homemade Spaghetti Sauce

Spaghetti sauce is so easy to make using a few staple ingredients you may already have on hand! Perfectly thick and packed with flavor, you’ll be ditching that store-bought pasta sauce in no time! 

Mediterranean Breads

Crusty No Knead Olive Bread

No knead bread has been around for a while now, and once you try it I’m certain homemade bread will be on the weekly rotation. This version yields a tender inside spotted with olives and crispy crust perfect for dipping in olive oil or sopping up the broth from your favorite soup recipes.

Focaccia Bread

Once you master this crispy on the outside, chewy on the inside Italian bread you’ll make it on repeat! This recipe comes with all the tips and tricks you need, plus, you’ll love the big flavors from rosemary and roasted garlic! Use it to make pizza or a vegetarian focaccia sandwich.

Pita Bread

If you don’t have a Middle Eastern bakery near you, then you should for sure try making your own perfect, pillowy pita bread! This is an easy recipe that takes a few ingredients you probably already have. And you can make pita bread in the oven or a skillet. Pita freezes well, so you can make a big batch if you like!

Mediterranean Desserts

Everyone enjoys a treat from time to time and desserts are a welcome part of a balanced lifestyle. We lean toward desserts made with olive oil and less sugar, but all of the flavor, color, and beauty you can handle! If all else fails, fruit salad is a wonderful way to end a meal.

Yogurt Cake

A lovely dessert or an indulgent snack paired with a cup of floral green tea, this simple loaf cake made with Greek yogurt and buttery olive oil has just a hint of vanilla flavor. It makes it a great canvas for using up some leftover fruit salad. This recipe also happens to be the base for sweet and nutty Pistachio Cake.

Baklava

I am forever and always a baklava fan, but it turns out, many of our readers are too! Without fail every year, thousands of people will make this nutty baklava recipe with perfectly honeyed layers of phyllo. Best part? aklava is a great make-ahead dessert because it’s even better the next day. And if you’re looking for a fun, modern take on it, try cheesecake baklava!

Orange Cardamom Olive Oil Cake

Originally published in The Mediterranean Dish Cookbook, this one is the top dessert of the year! There is no cake as moist as an olive oil cake, in my humble opinion. But that’s not all…this cake is laced with a little cardamom and a good bit of orange! Serve it with tea or your favorite hot drink.

Persian Love Cake

Persian love cake is a moist and light cake flavored with citrus, cardamom, cinnamon, and rosewater. Finished with a tart lemon glaze and a final sprinkle of rose petals and crushed pistachios. While technically not in the Mediterranean many Persian recipes share flavors with neighboring Mediterranean countries. The use of rosewater among them.

*This post is updated every year to reflect readers’ choices and top Mediterranean recipes for the given year. Browse all Mediterranean recipes here.

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Sfincione (Sicilian-Style Pizza)

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Almost every city in the world serves up a comforting street food meant to be enjoyed on the go. In Istanbul you’ll find Pide, and Souvlaki in Athens. In Sicily, you can hardly take a few steps down a street or alleyway without running into a motorized cart piled high with thick, square slices of sfincione.

Students and local workers on their breaks flock to the carts to get their fill of the affordable Sicilian pizza. While toppings can vary slightly depending on the baker, authentic versions almost always include softened onions, and a dusting of bread crumbs that result in a slightly crispy finish, transforming the sauce into an irresistible deep reddish brown hue.

Like Greek Ladenia, sfincione’s focaccia-style crust has just the right amount of structure to hold up to the generous toppings while also offering a satisfyingly soft and chewy texture. The most unique part of Sicilian sfincione, though, is the topping. Unlike most pizzas, sfincione does not typically feature a thick layer of melted cheese. Instead, it’s topped with a layer of grated pecorino, adding a pleasant grassy and salty flavor.

When the Christmas holiday season arrives, sfincione is presented at family feasts. It’s a tradition that goes back hundreds of years, along with other holiday staples like panettone sweet bread and torrone (almond nougat). No matter the time of year, you’re sure to enjoy this humble yet tasty dish!

History of Sfincione

The origins of Sfincione can be traced to 17th century Palermo, when Monsù chefs working for Prince Giuseppe Branciforte di Butera reinterpreted the dish developed by nuns of the monastery of San Vito with local ingredients, notably substituting the béchamel and giblets for tuma (a mild semi-soft cheese) and anchovies.

Today—and since the end of World War II when the price of tomatoes dropped—the traditional sfincione you’ll find in Sicily features an anchovy and onion Pomodoro sauce, pecorino cheese, and the hallmark breadcrumb topping.

Travel to New York, though, and you’ll find yet another interpretation of sfincione, commonly known as “Sicilian-style pizza.” The New York variety is closer to Detroit-style pizza, and is usually topped with marinara sauce and mozzarella cheese.

What is in Sfincione Sicilian Pizza?

This traditional Sicilian pizza comes together using pantry staples and a few surprising ingredients, resulting in textures and flavors that will have you skipping delivery.

Dough

• Active dry yeast: This quick-activating yeast helps to create the signature airy sfincione crust.
• White sugar: Adding a small amount of sugar to the sauce balances the acidity and bitterness of the tomatoes.
• 00 flour: Also called “double zero flour,” this has a slightly higher protein content that helps create the spongy texture and a finer grain which results in a crispier crust. If you can’t find, all purpose flour will work.
• Semolina flour: Semolina flour is essential for creating a dough that is easy to stretch by hand because of its high protein content that helps to develop the gluten.
• Fine salt: Adding salt to the dough adds flavor while supporting the structure of the dough. Only a touch of salt is added to the sauce to complement the saltiness of the anchovies.
• Extra virgin olive oil: Olive oil is found within every component of sfincione, from the crust to the sauce, helping to achieve a smooth dough, bringing a creamy consistency to the sauce, and creating a golden crust.
  • RECOMMENDED FOR THIS RECIPE: Buttery and rich Italian Nocellara. 

Marinara Sauce

• Anchovy filets: Adds a distinct umami profile and salty quality.
• Yellow onion: The onions are softened to create a silky texture in the sauce.
• Garlic: Crushed garlic infuses the sauce with a pungent, almost spicy, flavor that mellows as it cooks, transforming into soft and sweet notes.
• Whole peeled San Marzano tomatoes: San Marzano tomatoes are grown in rich volcanic soil in Southern Italy, resulting in a well-balanced flavor and a meaty yet delicate texture.
• Fresh basil leaves: Add an aromatic quality with a distinct sweet profile to the sauce.
• Pecorino cheese: This salty sheep’s milk cheese enhances the umami-rich anchovies.
• Dried oregano: This quintessential herb adds an earthy, floral quality to the topping.
• Plain bread crumbs: A sprinkling of bread crumbs absorbs the sauce, creating a thick and slightly crunchy finish.

How To Make Sfincione Sicilian Pizza

Once you master the crust, which isn’t hard to do, the rest comes together quickly, making it a relatively easy, yet impressive dish. In a few simple steps, you’ll be on your way to enjoying this Sicilian-style pizza. The hardest part is waiting for it to be ready to eat!

Make and Rest the Dough

• Activate the yeast: In a small bowl, whisk together 2 1/2 teaspoons active dry yeast, 1 teaspoon sugar, and 3 tablespoons warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough: In a large mixing bowl, whisk together 3 cups 00 flour, 1 cup semolina flour, and 2 teaspoons sea salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add 3 tablespoons olive oil and remaining 1 1/2 cups water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough: Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball. 
• Rest: Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Prepare the Sauce

• While the dough is resting, prepare the sauce. Add 2 teaspoons olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, add 8 minced anchovies, 1 crushed garlic clove, and 1 diced yellow onion. Saute until fragrant, about 1 minute. Add 2 tablespoons of water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes: Place 1 (28-ounce) can of whole peeled San Marzano tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.) 
• Simmer: To the pan, add the processed tomatoes, 1 teaspoon sea salt, 2 teaspoons white sugar, and 2 to 3 torn basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready: Preheat the oven to 400°F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides. 
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione: If the dough shrunk slightly, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on 3/4 cup freshly grated pecorino cheese, followed by 1 1/2 teaspoons dried oregano, and finally 2 tablespoons bread crumbs on top.
• Bake the pizza: Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve: Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Ways to Mix it Up

Sfincione is essentially a pizza. And, like most pizzas, you can add almost any traditional pizza topping and enjoy delicious results. Some traditional recipes also call for a layer of cubed caciocavallo cheese under the sauce or even more anchovy filets as a topping. Some toppings that pair nicely with the flavors in the sauce include:

• Green or black olives or capers.
• Flaked oil-packed yellowfin tuna. (Tuna is great on pizza and it is common in Southern Italy.)
• Fresh herbs or greens, like arugula (add just before serving).

What to Serve with Sfincione

Sfincione boasts a thick crust and generous toppings, making it satisfying as a meal all on its own. But to serve it as an appetizer or as part of a meal with several courses, consider cutting the sfincione into smaller slices and serving it with some light Italian sides and desserts. Some of my favorites include:

• Prosciutto e Melone (Prosciutto and Melon)
• Lemon Parmesan Lettuce Salad Recipe
• 2-Ingredient Lemon Sorbet (Sorbetto al Limone)

Leftovers And Making Ahead

It’s doubtful that there will be any leftovers, but if you and your family or guests find yourselves too stuffed to polish off this rectangular pizza, or are just saving room for some Italian sweets, here’s the best way to store and reheat any leftovers:

• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

More Styles of Pizza

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Print

Sfincione Sicilian Pizza

This Sicilian-style pizza is a street food staple and a fixture at Christmas feasts. The airy focaccia-like crust is topped with a rich tomato sauce and unique layered topping.

Course Bread, Entree

Cuisine Italian, Italian/Mediterranean

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Rising Rime 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 8

Calories 386.2kcal

Author Candace Nagy

Ingredients

For the Crust

• 2 1/2 teaspoons (10 grams) active dry yeast
• 1 teaspoon (5 grams) white sugar
• 1 1/2 cups plus 3 tablespoons warm water, divided
• 3 cups (400 grams) 00 flour
• 1 cup (110 grams) semolina flour
• 2 teaspoons (10 grams) sea salt
• 3 tablespoons extra virgin olive oil, plus more for greasing

For the Marinara Sauce

• 2 teaspoons extra virgin olive oil
• 8 oil-packed anchovy filets, minced
• 1 large garlic clove, crushed with the side of your knife and peeled
• 1 small yellow onion, diced
• 2 tablespoons water
• 1 28-ounce can whole peeled San Marzano tomatoes
• 1 teaspoon sea salt
• 2 teaspoons white sugar
• 2 to 3 fresh basil leaves, torn

For Topping

• 3/4 cup freshly grated pecorino cheese
• 1 1/2 teaspoons dried oregano
• 2 tablespoons plain bread crumbs

Instructions

Make and Rest the Dough

• Activate the yeast. In a small bowl, whisk together the yeast, sugar, and 3 tablespoons of the warm water. Set aside until it achieves a frothy consistency, about 5 minutes.
• Make a shaggy dough. In a large mixing bowl, whisk together the 00 flour, semolina flour, and salt. Pour in the yeast mixture and use your hands or a wooden spoon to combine fully. Add the olive oil and remaining water and knead until the dough begins to separate from the sides of the bowl, about 2 to 3 minutes.
• Knead the dough. Turn the dough out onto a large cutting board or clean surface and knead for 5 minutes. Place the bowl over the dough and let rest for 10 minutes. Remove the bowl and knead for 5 minutes, or until the dough is smooth and formed into a ball.
• Rest. Place the dough back into the bowl, cover with a damp cloth, and let rest in a warm place for 1 hour.

Make the Marinara Sauce

• While the dough is resting, prepare the sauce. Add the olive oil to a medium saute pan and heat to medium-low. When the oil is shimmery, Add the anchovies, garlic, and onion and saute until fragrant, about 1 minute. Add the water and cover for 5 minutes, or until the onions are softened and translucent.
• Process the tomatoes. Place the tomatoes (including the juices) in a food processor or blender and pulse 2 to 3 times, or until you achieve a thick consistency, but not smooth. (You can also do this by hand, breaking them up in a medium bowl or simply as they go into the pot.)
• Simmer.To the pan, add the processed tomatoes, salt, sugar, and basil leaves. Let simmer uncovered for 15 minutes, then remove from heat and set aside.

Make the Sicilian Pizza

• Get ready. Preheat the oven to 400*F. Grease a 10 x 15-inch rimmed sheet pan with 2 tablespoons olive oil, making sure to also grease the sides.
• Stretch and rest the dough. Transfer the dough to the pan and, using your fingertips, gently stretch it until it fills the pan. Then cover with a damp cloth and let rest for 30 minutes.
• Build the sfincione. If the dough has shrunk, gently push to the edges of the pan. Cover the dough from edge to edge with the sauce. Sprinkle on the cheese, followed by the oregano, and finally the bread crumbs on top.
• Bake the pizza. Bake for 40 to 45 minutes, or until the crust is golden and crispy and the sauce and topping have deepened in color.
• Slice and serve. Remove from the oven, let cool for 10 minutes, then cut into 6 to 8 square slices and serve immediately.

Notes

• Shop this recipe: Visit our shop to browse quality Mediterranean ingredients including the olive oil and oregano used in this recipe.
• Yes, you use all of the sauce! It seems like a lot but it reduces during baking. And since the dough is thick compared to say a NY-style pizza, it really benefits from the heavy sauce.
• A note about flour. This recipe calls for OO flour, which is worth seeking out, however, if you can’t find it you can swap in All purpose flour.
• Get ahead: The crust needs to be made on the same day, but you can make the marinara sauce in up to 5 days in advance. Let it cool and refrigerate in an airtight container. Bring to room temperature before using.
• Store: Stack cooled slices of pizza in an airtight food storage container, separating each slice with parchment or wax paper. Refrigerate for up to 3 days.
• Reheat: Preheat your oven to 400°F for 30 minutes before reheating the pizza directly on the oven rack or on a pizza stone for approximately 3 to 4 minutes or until fully heated through.

Nutrition

Calories: 386.2kcal | Carbohydrates: 60.8g | Protein: 13.3g | Fat: 10.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.2g | Monounsaturated Fat: 5.6g | Cholesterol: 13.2mg | Sodium: 1291.5mg | Potassium: 341.5mg | Fiber: 4g | Sugar: 4.7g | Vitamin A: 168.6IU | Vitamin C: 10.9mg | Calcium: 162.7mg | Iron: 4.7mg

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