7-INGREDIENT MEDITERRANEAN

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INTRODUCTION

Spanning 21 countries, three continents, and regions as disparate as North Africa, the Levant, Catalonia, and Provence, the Mediterranean is a region unlike any other—particularly when it comes to cuisine.

This book celebrates this distinctiveness, while also capturing the region’s flair for using simple, straightforward methods to produce dynamic flavors. This genius results in dishes that are as nutritious as they are delectable, a rare combination that has made Mediterranean a buzzword in wellness and weight-loss circles over the last decade.

Though this is not a dieting book, there is no avoiding the reality that emulating the Mediterranean approach to eating—a prevalence of vegetables, fruits, whole grains, seafood, and olive oil, only occasional encounters with poultry and beef, and a complete avoidance of seed oils and processed foods—will keep the pounds off, and help you feel better in general.

But the rush to brand the food of the Mediterranean as a wellness wonder paints an incomplete picture of the cuisine. It is not that the people of the Mediterranean have unlocked the secrets of which foods to eat and which to ignore. Instead, it is that they continue to follow the principles that carried humanity for so long—eat what is plentiful locally and enjoy everything in moderation. Such an approach is not a cure-all, but it will supply your diet with far more balance, significantly broaden your palate, and connect you with a way of life that has enriched the people of the Mediterranean for millennia.

As we said earlier, Mediterranean cuisine’s emphasis on keeping things simple in the kitchen is one of its true hallmarks, and this book leans fully into this characteristic, limiting the scope of each preparation to seven or fewer main ingredients. This constraint will not only pare down your shopping list, but also allow you to pay attention to a dish as its flavors develop. Instead of rushing to mince yet another ingredient to add to the pan, the simple preparations within enable you to stand at the stove with all of your senses engaged, taking in each development and responding with the dashes of salt and other seasonings that lead to dishes that transcend their humble composition.

This approach is important to counter the overreliance on recipes that has started to infect home cooking. Amounts are important for some ingredients, but for many, they are unnecessary governors, preventing one from adapting to the unavoidable shifts in conditions and ingredients. Cooking is not a formula, but a feeling. It’s supposed to be fun, not an exam constructed to evaluate how well you follow directions.

Once you start to believe this, you’ll start to see how flavors complement each other, and how the small, incremental tweaks made along the way can amplify the pleasant ones while pushing undesirable elements far into the background. Eventually, this approach will allow you to reach that rarified air most assume to be reserved only for professional chefs and tiny, adorable grandmothers—cooking well without a recipe in sight.

KEFTES DE ESPINACA

SEE PAGE 47

APPETIZERS & SNACKS

THESE SMALL, DELICIOUS BITES ARE PERFECT EXPRESSIONS OF TWO POWERFUL TENETS IN THE MEDITERRANEAN’S CULINARY PHILOSOPHY: AMPLIFY THE VERY BEST ASPECTS OF A SINGLE INGREDIENT, AND REMAIN STRAIGHTFORWARD WHILE BUILDING DYNAMIC FLAVORS.

YIELD: 4 TO 6 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

SOCCA

7 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

3 SMALL ONIONS, CHOPPED

1½ CUPS CHICKPEA FLOUR

½ TEASPOON KOSHER SALT, PLUS MORE TO TASTE

1 TEASPOON TURMERIC

1½ CUPS WATER

1 Place 1 tablespoon of the olive oil in a small cast-iron skillet and warm it over medium-high heat. Add the onions, reduce the heat to low, and cook, stirring occasionally, until the onions are caramelized, about 30 minutes. Transfer the onions to a bowl and let them cool.

2 Place the chickpea flour, salt, turmeric, and water in a mixing bowl and whisk to combine. While whisking, slowly drizzle in 2 tablespoons of the olive oil. When the mixture comes together as a smooth batter, season it with salt and pepper.

3 Warm the cast-iron pan over medium-high heat. Add 1 tablespoon of the olive oil and then add ⅓ cup of the batter, tilting the pan to make sure the batter is evenly distributed. Reduce the heat to medium and cook until the batter starts to firm up, about 2 minutes.

4 Sprinkle some of the caramelized onions over the socca and cook until the edges are golden brown, 2 to 4 minutes. Flip the socca over and cook until golden brown and cooked through, about 2 minutes.

5 Gently remove the socca from the pan and repeat Steps 3 and 4 until all of the batter and caramelized onions have been used.

6 When all of the soccas have been made, garnish with chives and serve.

AS NEEDED OR TO TASTE: BLACK PEPPER, FINELY CHOPPED FRESH CHIVES

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES

GRILLED CANTALOUPE

1 CANTALOUPE

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

4 OZ. FRESH MOZZARELLA CHEESE, TORN

1 Prepare a gas or charcoal grill for high heat (about 500°F). Remove the rind from the cantaloupe, halve it, remove the seeds, and then cut the cantaloupe into ½-inch-thick slices.

2 Place the cantaloupe in a mixing bowl, add the olive oil, and toss to coat.

3 Place the cantaloupe on the grill and cook until it is lightly charred on both sides and warmed through, turning as necessary.

4 To serve, pile the warm cantaloupe on a platter, top with the mozzarella, and drizzle Balsamic Glaze over the top. Garnish with parsley and enjoy.

AS NEEDED OR TO TASTE: BALSAMIC GLAZE (SEE PAGE 208), CHOPPED FRESH PARSLEY

YIELD: 4 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

SICILIAN BAR NUTS

¾ CUP WALNUTS

¾ CUP CASHEWS

¾ CUP PECAN HALVES

2 TABLESPOONS UNSALTED BUTTER, MELTED

2 TABLESPOONS CHOPPED FRESH ROSEMARY

1 Preheat the oven to 350°F. Place the nuts on a baking sheet, place them in the oven, and toast until they are fragrant, about 12 minutes.

2 Remove the nuts from the oven and transfer them to a mixing bowl.

3 Add the melted butter and toss until the nuts are evenly coated. Add the rosemary, season with cayenne, brown sugar, and salt, toss to combine, and serve.

AS NEEDED OR TO TASTE: CAYENNE PEPPER, BROWN SUGAR, SALT

SICILIAN BAR NUTS

SEE PAGE 13

YIELD: 8 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

PANELLE

5½ CUPS CHICKPEA FLOUR

6 CUPS WATER

1½ TEASPOONS KOSHER SALT

2 TABLESPOONS CHOPPED FRESH PARSLEY

1 Place the chickpea flour in a saucepan and gradually add the water, whisking to prevent lumps from forming. Stir in the salt, season the mixture with pepper, and cook over low heat, stirring continually, until the mixture starts to pull away from the side of the pan, 30 to 40 minutes.

2 Stir in the parsley and remove the pan from heat.

3 Coat a baking dish with olive oil, spoon the mixture into it, and level the surface with a rubber spatula. You want the mixture to be about ½ inch thick. Let the mixture cool completely.

4 Cut the mixture into squares. Add olive oil to a narrow, deep, heavy-bottomed saucepan with high edges until it is about 2 inches deep and warm it to 350°F. Gently slip the squares into the hot oil and fry until they are crispy and brown, turning them as necessary.

5 Remove the panelle from the hot oil and transfer them to a paper towel–lined plate to drain. Serve once the panelle have drained and cooled slightly.

AS NEEDED OR TO TASTE: BLACK PEPPER, EXTRA-VIRGIN OLIVE OIL

YIELD: 4 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 2 HOURS

SCAGLIUÒZZI

9 OZ. INSTANT POLENTA

4 CUPS WATER

1 TEASPOON KOSHER SALT, PLUS MORE TO TASTE

1 Line a loaf pan with parchment paper. Place the polenta, water, and salt in a saucepan and cook over medium heat, stirring frequently, until the polenta is thick and creamy, 10 to 15 minutes.

2 Transfer the polenta to the loaf pan and let it cool completely.

3 Turn the polenta out onto a cutting board and cut it into ½-inch-thick slices. Cut each slice in half diagonally, forming 2 triangles.

4 Add olive oil to a narrow, deep, and heavy-bottomed saucepan until it is about 2 inches deep and warm it to 350°F. Gently slip the polenta triangles into the hot oil and fry until they are a light golden brown, turning as necessary.

5 Remove the fried polenta from the hot oil, transfer them to a paper towel–lined plate to drain, and season them with salt. Serve once the fried polenta has drained and cooled slightly.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL

YIELD: 20 CROCCHÈ
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 24 HOURS

CROCCHÈ

2.2 LBS. POTATOES, PEELED AND CHOPPED

4 EGGS, SEPARATED

½ CUP GRATED PARMESAN CHEESE

2 HANDFULS OF FRESH PARSLEY, FINELY CHOPPED

1⅓ CUPS MOZZARELLA CHEESE, CUT INTO STRIPS AND DRAINED IN THE REFRIGERATOR FOR 1 HOUR

2 CUPS BREAD CRUMBS

1 Bring salted water to a boil in a large saucepan. Add the potatoes and boil until they are tender, 15 to 20 minutes. Drain the potatoes and place them in a bowl.

2 Mash the potatoes until they are smooth. Add the egg yolks, Parmesan, and parsley to the potatoes, season the mixture with salt and pepper, and knead the mixture until it feels smooth and well combined.

3 Line two baking sheets with parchment paper. To shape the crocchè, take a dollop of the potato mixture, place it in the palm of your hand, and flatten it. Place a piece of mozzarella in the center, form the mixture over the cheese, and then shape it into a 2-inch-long cylinder. Repeat until all of the potato mixture has been used.

4 Place the egg whites in a bowl, add a pinch of salt, and beat the egg whites slightly. Place the bread crumbs in a separate bowl and then dredge the croquettes in the egg whites and then in the bread crumbs until they are coated. Place the crocchè on the baking sheets, cover them with kitchen towels, and let them chill in the refrigerator overnight.

5 Remove the crocchè from the refrigerator and let them warm up at room temperature for 20 minutes.

6 Add olive oil to a narrow, deep, heavy-bottomed saucepan with high edges until it is about 2 inches deep and warm it to 350°F. Working in batches of 2 or 3, slip the crocchè into the hot oil and fry until they are golden brown, turning as necessary.

7 Remove the crocchè from the hot oil and transfer them to a paper towel–lined plate to drain. Serve once all of the crocchè have drained and cooled slightly.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, EXTRA-VIRGIN OLIVE OIL

YIELD: 2 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES

ROASTED & STUFFED SARDINES

5 WHOLE, FRESH SARDINES

½ WHITE ONION, CHOPPED

¼ CUP CHOPPED CELERY

2 GARLIC CLOVES, MINCED

2 TABLESPOONS WATER

¼ CUP CHOPPED FRESH PARSLEY

1 CUP DAY-OLD BREAD PIECES

1 Clean the sardines: make an incision in the belly of each one from head to tail. Remove the guts and carefully snap the spines at the neck and tail. This will leave the sardines intact enough to hold their shape when roasted. Rinse the sardines and set them aside.

2 Coat a medium skillet with olive oil and warm it over medium-high heat. Add the onion, celery, and garlic, season with salt, paprika, and cumin, and cook, stirring frequently, until the onion is translucent, about 3 minutes.

3 Add the water and simmer for 3 or 4 minutes. Add the parsley and bread and cook, stirring frequently, allowing the bread to absorb the liquid and brown slightly. After 5 minutes, remove the pan from heat.

4 Preheat the oven to 450°F. Place the sardines in a cast-iron skillet, keeping them nestled against each other so as to hold their shape better. Fill the sardines’ bellies with the stuffing, drizzle some olive oil over them, and place the pan in the oven.

5 Roast the stuffed sardines until they are cooked through (the interior is 145°F), 15 to 20 minutes. Remove the sardines from the oven and serve with Tahini Sauce.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, PAPRIKA, CUMIN, TAHINI SAUCE (SEE PAGE 209)

ROASTED & STUFFED SARDINES

SEE PAGE 19

YIELD: 4 SERVINGS
ACTIVE TIME: 35 MINUTES
TOTAL TIME: 1 HOUR

POMEGRANATE-GLAZED FIGS & CHEESE

2 CUPS POMEGRANATE JUICE

1 TEASPOON FENNEL SEEDS

1 TEASPOON BLACK PEPPERCORNS

½ CUP RICOTTA CHEESE

½ CUP MASCARPONE CHEESE

12 FRESH FIGS

1 TEASPOON CASTER (SUPERFINE) SUGAR

1 Place the pomegranate juice, fennel seeds, and peppercorns in a small saucepan, season with salt, and simmer the mixture over medium-high heat until it has been reduced to ⅓ cup.

2 Strain and let the glaze cool completely.

3 In a bowl, combine the cheeses. Add 1 tablespoon of the glaze and season the mixture with salt. Place the mixture in a pastry bag that has been fitted with a plain ½-inch tip and set it aside.

4 Set the broiler to high. Cut the figs in half from tip to stem and place them in a heatproof dish, cut side up. Brush the cut sides with some of the glaze and dust with the caster sugar.

5 Pipe a ½-inch-wide and 6-inch-long strip of the cheese mixture on four plates.

6 Place the figs under the broiler and broil until they are glazed and just warmed through, about 5 minutes.

7 To serve, arrange six fig halves on top of each strip of cheese, garnish with pomegranate arils, and drizzle any remaining glaze over the top.

AS NEEDED OR TO TASTE: SALT, POMEGRANATE ARILS

YIELD: 2 CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

WHIPPED FETA WITH ZA’ATAR

2 CUPS CRUMBLED FETA CHEESE

2 TABLESPOONS ZA’ATAR (SEE PAGE 208)

¼ CUP EXTRA-VIRGIN OLIVE OIL

1 TEASPOON RED PEPPER FLAKES

JUICE OF ½ LEMON

1 Place the feta and Za’atar in a food processor and puree until smooth.

2 With the mixer running, slowly drizzle in the olive oil until the mixture becomes smooth.

3 Transfer the whipped feta to a bowl and stir in the red pepper flakes and lemon juice. Use immediately or store in the refrigerator.

WHIPPED FETA WITH ZA’ATAR

SEE PAGE 23

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES

CALAMARI FRITTI

2.2 LBS. CLEANED SQUID

3 CUPS ALL-PURPOSE FLOUR

1 Cut the squid into 1-inch-wide rings.

2 Place the flour in a shallow bowl, add the squid, and toss them until completely coated. Place the squid in a fine-mesh sieve and gently shake to remove any excess flour.

3 Add olive oil to a narrow, deep, heavy-bottomed saucepan with high edges until it is about 2 inches deep and warm it to 350°F. Working in batches to avoid crowding the pot, slip the squid into the hot oil and fry until they are cooked through and golden brown, turning as necessary.

4 Remove the calamari from the hot oil, transfer them to a paper towel–lined plate to drain, and season with salt. Serve with lemon wedges once all of the calamari have drained and cooled slightly.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, LEMON WEDGES

YIELD: 2 SERVINGS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 45 MINUTES

ROASTED TOMATO CAPRESE

½ CUP FRESH BASIL

½ CUP FRESH SPINACH

2 GARLIC CLOVES

½ CUP EXTRA-VIRGIN OLIVE OIL

½ CUP GRATED PARMESAN CHEESE

2 TOMATOES

6 OZ. FRESH MOZZARELLA CHEESE, TORN

1 Preheat the oven to 450°F. Place the basil, spinach, garlic, 7 tablespoons of the olive oil, and Parmesan cheese in a food processor and blitz until smooth. Set the mixture aside.

2 Cut the tomatoes into ⅛-inch-thick slices and place them on a baking sheet in a single layer. Drizzle the remaining olive oil over the top.

3 Distribute the mozzarella around the tomatoes, place the pan in the oven, and bake until the cheese and tomatoes start to brown, about 10 minutes. Remove the pan from the oven and let the tomatoes and mozzarella cool.

4 To serve, arrange the tomatoes and mozzarella on a plate, spoon the pesto over them, and drizzle the Balsamic Glaze over the top.

AS NEEDED OR TO TASTE: BALSAMIC GLAZE (SEE PAGE 208)

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES

TARAMASALATA

10 OZ. PANKO, PLUS MORE AS NEEDED

½ CUP WATER

10 OZ. TARAMA CARP ROE

½ RED ONION, CHOPPED

JUICE OF ½ LEMON

½ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE AS NEEDED

1 Place the panko and water in a mixing bowl and let the panko soak for 5 minutes.

2 Place the soaked panko, roe, onion, and lemon juice in a food processor and blitz until smooth.

3 With the food processor running, slowly drizzle in the olive oil until it has been incorporated and the mixture is smooth. If the taramasalata is thinner than you’d like, incorporate more panko. If it is too thick, incorporate a little more olive oil.

4 Season the dip with salt and pepper, garnish with parsley, and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY

YIELD: 2 SERVINGS
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

STUFFED AVOCADOS

1 CUP FINELY DICED BUTTERNUT SQUASH

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 RIPE AVOCADOS

½ CUP CRUMBLED FETA CHEESE

1 Preheat the oven to 450°F. In a bowl, combine the squash with 1 tablespoon of the olive oil and season with salt and pepper. Transfer the squash to a baking sheet, place it in the oven, and roast until lightly browned and soft enough to mash, 15 to 20 minutes. Remove the squash from the oven and set it aside.

2 Halve the avocados and remove their pits, reserving the skins. Using a spoon, remove the avocado flesh and place it in a bowl. Add the feta and mash the mixture until it is smooth and well combined.

3 Fill the avocado skins with the mixture, top it with the squash, and lightly brush the top of each one with the remaining olive oil. Place them on a baking sheet and place them in the oven.

4 Roast until the tops are browned, 10 to 15 minutes. Remove from the oven, let the stuffed avocados cool slightly, and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

STUFFED GRAPE LEAVES

1 (1 LB.) JAR OF GRAPE LEAVES

¼ CUP EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO TASTE

1 RED ONION, CHOPPED

1 CUP LONG-GRAIN RICE, RINSED WELL

¼ CUP RAISINS, FINELY CHOPPED

¼ CUP CHOPPED FRESH MINT, PLUS MORE FOR GARNISH

¼ CUP CHOPPED FRESH DILL

1 Remove the grape leaves from the jar and rinse off all of the brine. Pick out 16 of the largest leaves and lay them on a baking sheet. Cover them with plastic wrap and set them aside.

2 Place half of the olive oil in a medium saucepan and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes.

3 Add the rice and cook, stirring frequently, for 2 minutes. Add 1½ cups water and bring it to a boil. Reduce the heat to low, cover the pan, and simmer for about 15 minutes.

4 Remove the pan from heat, fluff the rice with a fork, and let it cool.

5 Add the raisins, mint, and dill to the rice and fold to combine. Season the mixture with salt, pepper, lemon zest, and cinnamon and form it into 16 balls.

6 Lay down a grape leaf and remove the stem. Fold in the edges of the leaf. Place a ball of the rice mixture at the bottom of the leaf, fold the bottom of the leaf over the filling, and then roll the leaf up tightly. Place the stuffed grape leaf on a baking sheet, seam side down, and repeat with the remaining grape leaves and rice mixture.

7 Place the remaining olive oil in a large saucepan and warm it over medium-high heat. Add the stuffed grape leaves to the pan in a single layer, seam side down, and cook for 1 minute.

8 Reduce the heat to the lowest setting and carefully add 1½ cups water to the pan. Cover the pan and cook for 30 minutes, adding more water if the pan starts to look dry. You should finish with very little water in the pan.

9 Drizzle more olive oil over the grape leaves, garnish with additional mint and dill, and serve with the slices of lemon.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, LEMON ZEST, CINNAMON, SLICES OF LEMON

YIELD: 2 CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 1 HOUR AND 5 MINUTES

TZATZIKI

1 CUP FULL-FAT GREEK YOGURT

¾ CUP SEEDED AND MINCED CUCUMBER

1 GARLIC CLOVE, MINCED

JUICE OF 1 LEMON WEDGE

1 Place the yogurt, cucumber, garlic, and lemon juice in a mixing bowl and stir to combine. Taste and season with salt, pepper, and dill.

2 Place the tzatziki in the refrigerator and chill for 1 hour before serving.

AS NEEDED OR TO TASTE: SALT, WHITE PEPPER, FINELY CHOPPED FRESH DILL

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES

FIRE-ROASTED OYSTERS

20 FRESH OYSTERS

3 TABLESPOONS UNSALTED BUTTER

½ CUP MINCED FRESH GARLIC

½ CUP GRATED PARMESAN CHEESE

1 Prepare a charcoal or gas grill for medium-high heat (about 450°F). Rinse and shuck the oysters, making sure to separate them from the shell at the tendon.

2 Put a small dollop of butter, a pinch of garlic, and a pinch of Parmesan into each oyster’s shell.

3 Place the oysters on the grill and cover it. Cook until the butter and cheese are golden brown, about 2 minutes.

4 Garnish with parsley and enjoy.

AS NEEDED OR TO TASTE: CHOPPED FRESH PARSLEY

FIRE-ROASTED OYSTERS

SEE PAGE 35

YIELD: 2 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

COUSCOUS ARANCINI

2 CUPS COUSCOUS

1 TABLESPOON PAPRIKA

1 TABLESPOON GARLIC POWDER

1 CUP CRUMBLED FETA CHEESE

1 Place 2½ cups water in a saucepan and bring it to a boil.

2 Place the couscous, paprika, and garlic powder in a mixing bowl, season with salt and cumin, and stir until well combined. Add the boiling water to the couscous and cover the bowl with plastic wrap. After 10 minutes, use a fork to fluff the couscous.

3 Add ½ cup of feta to the couscous and stir to incorporate it.

4 Add canola oil to a Dutch oven until it is about 2 inches deep and warm it to 350°F. Using your hands, form 1 oz. portions of the couscous into balls. Press into each ball with your thumb and make a depression. Fill this with some of the remaining feta and then close the ball over it.

5 Working in batches of 4 to avoid overcrowding the pot, gently slip the balls into the hot oil and fry until they are golden brown, about 4 minutes. Transfer the arancini to a paper towel–lined plate to drain and cool and enjoy once all of them have been cooked.

AS NEEDED OR TO TASTE: SALT, CUMIN, CANOLA OIL

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

MARINATED ARTICHOKES

2 CUPS EXTRA-VIRGIN OLIVE OIL, PLUS MORE AS NEEDED

4 TO 8 GLOBE ARTICHOKES, PEELED AND QUARTERED

JUICE OF 1 LEMON

6 GARLIC CLOVES

¼ TEASPOON RED PEPPER FLAKES

2 SPRIGS OF FRESH THYME

1 SHALLOT, SLICED THIN

1 Place the olive oil and artichokes in a medium saucepan. The artichokes need to be completely covered by the oil, as any contact with the air will cause them to turn brown. Add more olive oil to cover the artichokes, if necessary.

2 Add the remaining ingredients and bring the mixture to a simmer over medium heat. Reduce the heat to the lowest setting and cook the artichokes until they are tender, about 30 minutes.

3 Remove the pan from heat and let the artichokes cool. Remove them from the oil, garnish with basil, and serve.

AS NEEDED OR TO TASTE: CHOPPED FRESH BASIL

YIELD: 8 SERVINGS
ACTIVE TIME: 1 HOUR AND 15 MINUTES
TOTAL TIME: 2 HOURS

FRIED ARTICHOKES

5 LEMONS, HALVED

4 LARGE ARTICHOKES

1 Prepare an ice bath in a large bowl. Squeeze two lemons into the ice bath, stir, and then throw the spent lemon halves into the ice bath. This lemon water will keep the artichokes fresh and green until you’re ready to fry them. Keep a couple of fresh lemon halves on hand as you prep.

2 Rinse the artichokes under cold water. Pat them dry with a linen towel or paper towels. Using kitchen shears, remove the thorny tips from the leaves. For each artichoke, remove the bitter, fibrous end of the stem with a knife, leaving about 1½ inches of stem attached to each artichoke.

3 Using a serrated knife, peel the outer skin from the remaining stem. As the stem is more bitter than the rest of the artichoke, removing the skin tempers the bitterness. Rub the peeled stem with fresh lemon to keep it from browning.

4 Peel off 5 or 6 layers of external leaves from each artichoke, snapping off the leaves and setting them aside, until you reach inner leaves that are fresh looking and white at their base.

5 Using a serrated knife or sharp chef’s knife, slice each artichoke horizontally, about ¾ inch above the base (aka the heart), and remove the pointy top of the artichoke, leaving a flat crown of leaves at the base of the artichoke while exposing the purple inner leaves.

6 Slice the artichokes in half lengthwise, splitting the stem and heart to reveal the fuzzy choke.

7 Scoop out the white spines and purple leaves from each artichoke half with a melon baller, leaving two hollowed-out halves of the heart with a small crown of flat leaves.

8 Rub the artichokes with lemon and place them in the ice bath as you clean each one. When done, pour the water from the ice bath into a large saucepan and add the spent lemon halves. You will need about 1½ inches of water to steam the artichokes, so add more water if needed.

9 Place a steaming tray inside the pan and bring the water to a boil. Place the cleaned artichoke halves in the steaming tray and cover the pan. Reduce the heat to medium and steam the artichokes until the thickest part of the stem is just tender, 15 to 20 minutes. You want the artichokes to still be a bit firm—they should be only partially cooked.

10 Place the steamed artichokes on a paper towel–lined plate and let them dry completely.

11 Add avocado oil to a cast-iron skillet until it is 1 inch deep and warm it to 325°F. Season the artichokes with salt and pepper, making sure to season between the layers of leaves as well. Gently slip the artichokes into the hot oil and fry until the leaves are crispy and golden brown, about 15 minutes, turning the artichokes as needed. Remove the artichokes from the oil, transfer to a paper towel–lined plate, and let them drain before serving.

AS NEEDED OR TO TASTE: AVOCADO OIL, SALT, BLACK PEPPER

YIELD: 2 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

SWORDFISH CRUDO

4 OZ. SUSHI-GRADE SWORDFISH, SKIN REMOVED

JUICE OF ½ LEMON

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON SLICED SCALLIONS

4 SLICES OF JALAPEÑO CHILE PEPPER

3 SLICES OF TOMATO

1 Chill a plate in the refrigerator for 10 minutes.

2 Slice the swordfish thin against the grain and arrange the slices on the chilled plate.

3 Season the fish generously with salt and pepper. Drizzle the lemon juice and olive oil over the top and sprinkle the scallions over the fish.

4 Arrange the jalapeño and tomato on the side of the plate and chill the crudo in the refrigerator until ready to serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 6 SERVINGS
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

TIROPITAKIA

½ LB. FETA CHEESE

1 CUP GRATED KEFALOTYRI CHEESE

¼ CUP FINELY CHOPPED FRESH PARSLEY

2 EGGS, BEATEN

1 (1 LB.) PACKAGE OF FROZEN PHYLLO DOUGH, THAWED

1 CUP UNSALTED BUTTER, MELTED

1 Place the feta in a mixing bowl and break it up with a fork. Add the kefalotyri, parsley, and eggs, season with pepper, and stir to combine. Set the mixture aside.

2 Place one sheet of the phyllo dough on a large sheet of parchment paper. Gently brush the sheet with some of the melted butter, place another sheet on top, and brush this with more of the butter. Cut the phyllo dough into 2-inch-wide strips, place 1 teaspoon of the filling at the end of the strip closest to you, and fold one corner over to make a triangle. Fold the strip up until the filling is completely covered. Repeat with the remaining sheets of phyllo dough and filling.

3 Preheat the oven to 350°F and coat a baking sheet with some of the melted butter. Place the pastries on the baking sheet, place them in the oven, and bake until they are golden brown, about 15 minutes.

4 Remove the tiropitakia from the oven and let them cool briefly before serving.

AS NEEDED OR TO TASTE: BLACK PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

FRIED EGGPLANT WITH GARLIC & RAS EL HANOUT

1 MEDIUM EGGPLANT, CUT INTO ½-INCH-THICK SLICES

4 GARLIC CLOVES, MINCED

1 Season both sides of the eggplant with salt, place the slices on a baking sheet in a single layer, and let them rest for 30 minutes.

2 Add avocado oil to a Dutch oven until it is 1 inch deep and warm it to 350ºF. Pat the eggplant dry with paper towels.

3 Gently slip about five eggplant slices into the pan and fry until golden brown on both sides, 7 to 10 minutes, turning as needed. Transfer the fried eggplant to a paper towel–lined baking sheet and then repeat with the remaining slices.

4 Arrange the fried eggplant on a large platter and sprinkle the garlic over the top. Season with Ras el Hanout, garnish with fresh parsley, and enjoy.

AS NEEDED OR TO TASTE: SALT, AVOCADO OIL, RAS EL HANOUT (SEE PAGE 210), CHOPPED FRESH PARSLEY

YIELD: 12 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

KEFTES DE ESPINACA

½ CUP PLUS 1 TABLESPOON AVOCADO OIL

1 ONION, MINCED

½ TEASPOON GRATED GARLIC

10 OZ. FRESH SPINACH

1 LARGE EGG

1 CUP LEFTOVER MASHED POTATOES

½ CUP BREAD CRUMBS

1 Place the tablespoon of avocado oil in a large skillet and warm it over medium heat. Add the onion and cook, stirring frequently, until it starts to soften, about 5 minutes.

2 Add the garlic and cook until fragrant, about 1 minute. Add half of the spinach, cover the pan, and cook until the spinach has wilted. Add the remaining spinach, cover the pan again, and cook until all of the spinach has wilted.

3 Transfer the mixture to a fine-mesh strainer and gently press down on the mixture to remove excess moisture. Transfer the mixture to a cutting board and roughly chop it.

4 Place the mixture in a mixing bowl. Add the remaining ingredients, season with salt, pepper, and cayenne, and stir until thoroughly combined. Form ¼-cup portions of the mixture into patties and place them on a parchment-lined baking sheet.

5 Place the remaining avocado oil in the skillet and warm it to 365°F. Working in batches to avoid crowding the pan, slip the patties into the hot oil and fry until brown on both sides, about 8 minutes. Transfer the keftes to a paper towel–lined plate to drain before serving.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CAYENNE PEPPER

YIELD: 8 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 2 DAYS

LABNEH

4 CUPS FULL-FAT GREEK YOGURT

½ TEASPOON KOSHER SALT

1 TABLESPOON EXTRA- VIRGIN OLIVE OIL

1 Place the yogurt in a large bowl and season it with the salt; the salt helps pull out excess whey, giving you a creamier, thicker labneh.

2 Place a fine-mesh strainer on top of a medium-sized bowl. Line the strainer with cheesecloth or a linen towel, letting a few inches hang over the side of the strainer. Spoon the seasoned yogurt into the cheesecloth and gently wrap the sides over the top of the yogurt, protecting it from being exposed to air in the refrigerator.

3 Store everything in the refrigerator for 24 to 48 hours, discarding the whey halfway through if the bowl beneath the strainer becomes too full.

4 Remove the labneh from the cheesecloth and store it in an airtight container.

5 To serve, drizzle the olive oil over the labneh and sprinkle the Za’atar on top.

AS NEEDED OR TO TASTE: ZA’ATAR (SEE PAGE 208)

YIELD: 2 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

SCALLOP CEVICHE

1 TEASPOON HONEY

½ TEASPOON POMEGRANATE MOLASSES

JUICE OF 1 LIME

½ SHALLOT, DICED

1 TEASPOON DICED JALAPEÑO CHILE PEPPER

6 LARGE SEA SCALLOPS, RINSED, FEET REMOVED

1 In a mixing bowl, combine the honey, pomegranate molasses, and lime juice. Season with salt, add the shallot and jalapeño to the bowl, mix well, and let the mixture rest for 15 minutes.

2 Using a sharp knife, cut the scallops into ⅛-inch-thick slices. Add the scallops to the marinade and gently stir to coat. In a minute or two, the scallops will cure and turn fully white. Top with mint and scallions and serve immediately.

AS NEEDED OR TO TASTE: SALT, CHOPPED FRESH MINT, CHOPPED SCALLIONS

YIELD: 12 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

BABA GHANOUSH

2 LARGE EGGPLANTS, HALVED

4 GARLIC CLOVES, SMASHED

4 TEASPOONS FRESH LEMON JUICE, PLUS MORE TO TASTE

1½ TEASPOONS KOSHER SALT, PLUS MORE TO TASTE

½ CUP TAHINI PASTE

1 Preheat the oven to 400°F. Place the eggplants on a baking sheet, cut side up, and roast until they have collapsed, about 50 minutes. Remove the eggplants from the oven and let them cool for 10 minutes.

2 Scoop the flesh of the eggplants into a food processor and discard the skins. Add the garlic, lemon juice, salt, and tahini and blitz until the mixture is smooth and creamy, about 1 minute. Taste and add more lemon juice and salt as necessary.

3 Transfer to a bowl, top with pomegranate arils, parsley, and olive oil, and serve with Pita Bread.

AS NEEDED OR TO TASTE: POMEGRANATE ARILS, CHOPPED FRESH PARSLEY, EXTRA-VIRGIN OLIVE OIL, PITA BREAD (SEE PAGE 124)

BABA GHANOUSH

SEE PAGE 51

ROASTED CHICKEN THIGHS WITH PISTACHIO & RAISIN SAUCE

SEE PAGE 92

ENTREES

IN THE MEDITERRANEAN REGION, A MAIN COURSE SATISFIES WITHOUT OVERWHELMING, MANAGES TO COMFORT WITHOUT ALSO BEING SO RICH THAT THE REST OF THE EVENING IS UNPLEASANT. THIS INCREASINGLY RARE APPROACH IS INDEBTED TO THE INCREDIBLE BOUNTY THAT MOTHER NATURE HAS MADE AVAILABLE IN THE AREA, A BIT OF GOOD FORTUNE THAT ORGANICALLY LEADS TO A DIET THAT IS FAR MORE BALANCED THAN IN OTHER AREAS OF THE WORLD, FEATURING COPIOUS AMOUNTS OF VEGETABLES, SEAFOOD AS MUCH IF NOT MORE THAN POULTRY, AND VERY LITTLE RED MEAT.

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

RISI E BISI

6 OZ. THINLY SLICED PROSCIUTTO, CUT INTO ¼-INCH-WIDE STRIPS

2 SHALLOTS, MINCED

1 GARLIC CLOVE, MINCED

1 CUP ARBORIO RICE

½ CUP WHITE WINE

1 LB. FROZEN PEAS

1 CUP GRATED PARMESAN CHEESE

1 Coat a large saucepan with olive oil and warm it over medium-high heat. Add the prosciutto and cook, stirring frequently, until it is golden brown and crispy, about 5 minutes. Using a slotted spoon, transfer the prosciutto to a paper towel–lined plate and let it drain.

2 Add the shallots to the saucepan and cook, stirring occasionally, until they start to soften, about 3 minutes.

3 Add the garlic and rice and cook, stirring frequently, for 2 minutes. Add the white wine and cook, stirring frequently, until the rice has absorbed the wine.

4 While stirring continually, add stock ¼ cup at a time, waiting until each addition has been fully absorbed before adding more. Continue adding stock until the rice is tender, about 15 minutes.

5 Add the frozen peas and cook, stirring frequently, until they are warmed through, 4 to 5 minutes.

6 Stir in the Parmesan and season the dish with salt, pepper, and lemon juice. Top with the crispy prosciutto, garnish with parsley, and serve.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, WARMED CHICKEN STOCK (SEE PAGE 209), SALT, BLACK PEPPER, FRESH LEMON JUICE, CHOPPED FRESH PARSLEY

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

SPAGHETTI ALLA NERANO

½ CUP PLUS 3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1½ LBS. ZUCCHINI, SLICED THIN

14 OZ. SPAGHETTI

2 GARLIC CLOVES

7 OZ. PROVOLONE CHEESE, GRATED

2 OZ. PARMESAN CHEESE, GRATED

20 FRESH BASIL LEAVES

1 Place ½ cup of olive oil in a large, deep skillet and warm it to 350°F. Add the zucchini to the hot oil and fry until it starts to brown, turning as necessary. Transfer the fried zucchini to a paper towel–lined plate to drain and season it with salt.

2 Bring water to a boil in a large saucepan. Add salt, let the water return to a full boil, and add the pasta. Cook until the pasta is very al dente. Reserve 1½ cups of pasta water and drain the spaghetti.

3 Place the remaining olive oil in a large skillet and warm it over medium heat. Add the garlic, cook for 2 minutes, and then remove it from the pan.

4 Add the pasta to the garlic oil and toss to combine.

5 Add some of the pasta water and the cheeses and toss until well combined and the pasta is al dente.

6 Add the fried zucchini, half of the basil, and more pasta water if it is needed and gently toss to combine. Stir in the remaining basil, season the dish with black pepper, and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES

TOASTED PASTA WITH CRAB

¼ CUP EXTRA-VIRGIN OLIVE OIL

½ LB. ANGEL HAIR PASTA, BROKEN INTO 2-INCH PIECES

1 ONION, CHOPPED

3 GARLIC CLOVES, MINCED

¼ CUP WHITE WINE

1 (14 OZ.) CAN OF DICED TOMATOES, DRAINED

1 LB. LUMP CRABMEAT

1 Preheat the oven to 425°F. Place 1 tablespoon of the olive oil and the pasta in a large cast-iron skillet and toast the pasta over medium-high heat until it is browned, about 8 minutes. Transfer the pasta to a bowl.

2 Wipe out the skillet, add the remaining olive oil, and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and cook, stirring continually, for 1 minute.

3 Add the wine and cook for 2 to 3 minutes. Add the tomatoes, season with paprika, and bring the mixture to a boil. Reduce the heat, add the pasta, and add stock until the pasta is completely covered. Simmer until the pasta is tender, about 10 minutes.

4 Season the dish with salt and pepper, add the crab, place the pan in the oven, and bake until the pasta is crispy, about 5 minutes.

5 Remove the pan from the oven, garnish the dish with parsley, and serve.

AS NEEDED OR TO TASTE: PAPRIKA, CHICKEN STOCK (SEE PAGE 209), SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 24 HOURS

PASTA FAGIOLI E COZZE

¾ LB. DRIED CANNELLINI BEANS, SOAKED OVERNIGHT AND DRAINED

¼ CUP EXTRA-VIRGIN OLIVE OIL

2 GARLIC CLOVES, MINCED

½ RED CHILE PEPPER, STEM AND SEEDS REMOVED, MINCED

2 LBS. MUSSELS, RINSED WELL AND DEBEARDED

8 CHERRY TOMATOES

¾ LB. SHORT-FORMAT PASTA

1 Bring water to a boil in a large saucepan. Add salt and the beans and cook until the beans are tender, about 45 minutes. Drain the beans, reserving the cooking liquid. Strain the cooking liquid and set it and the beans aside.

2 Place half of the olive oil in a large skillet and warm it over medium heat. Add half of the garlic and chile and cook, stirring occasionally, for 2 minutes.

3 Add the mussels, raise the heat to medium-high, and cover the pan with a lid. Cook until the majority of the mussels have opened, about 5 minutes. Discard any mussels that did not open. Remove the remaining mussels from the pan, remove the meat from most of the shells, and set it aside. Leave the meat in some of the mussels and reserve them for garnish. Strain any liquid in the pan and set it aside.

4 Add the remaining olive oil to the pan and warm it over medium heat. Add the remaining garlic clove and chile and cook, stirring occasionally, for 2 minutes. Add the tomatoes and cook, stirring occasionally, for 5 minutes.

5 Add the beans, half of their cooking liquid, and half of the liquid reserved from cooking the mussels. Add the pasta, cover the pan, and cook until the pasta has absorbed most of the liquid, stirring occasionally.

6 Add the remaining cooking liquid from the mussels and some more of the cooking liquid from the beans. Cook until the pasta is al dente and the sauce is creamy.

7 Add the meat from the mussels, remove the pan from heat, and season the dish with salt and pepper. Garnish the dish with parsley and the reserved mussels and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY

YIELD: 4 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 5 HOURS

PASTA ALLA GENOVESE

2½ LBS. BEEF FOR BRAISING (BEST TO USE A MIX OF DIFFERENT CUTS)

⅔ CUP EXTRA-VIRGIN OLIVE OIL

5 LBS. YELLOW OR WHITE ONIONS, SLICED THIN

14 OZ. ZITI SPEZZATI OR RIGATONI

2 OZ. PECORINO CHEESE, GRATED

1 Leave one piece of beef as is and cut the rest of it into chunks.

2 Place some of the olive oil in a large saucepan and warm it over medium-high heat. Working in batches to avoid crowding the pan, add the beef and sear until it is browned all over, turning it as necessary.

3 Place all of the beef in the pan and cover it with the onions. Reduce the heat to low, cover the pan, and cook, stirring occasionally, until the onions start to soften.

4 Uncover the pan and cook until the meat is tender but not yet falling apart, 2 to 3 hours.

5 Season the mixture with salt, remove the biggest piece of beef from the pan, and set it aside. Cover the pan and continue cooking the sauce until the onions have almost dissolved and the sauce becomes juicy, 1 to 2 hours.

6 Bring water to a boil in a large saucepan. Add salt, let the water return to a full boil, and add the pasta. Cook until the pasta is al dente.

7 Drain the pasta, place it in a serving dish, and add some of the sauce and half of the pecorino. Toss to combine and top with the remaining pecorino.

8 Pour the remaining sauce over the large piece of beef and serve it following the pasta dish.

AS NEEDED OR TO TASTE: SALT

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

HONEY-GLAZED TUNA

1 TABLESPOON HONEY

5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 LB. TUNA STEAK

2 GARLIC CLOVES, MINCED

10 OZ. CHERRY TOMATOES, HALVED

1 LB. ASPARAGUS, TRIMMED

½ CUP KALAMATA OLIVES, PITS REMOVED, CHOPPED

1 Place the honey and 3 tablespoons of the olive oil in a mixing bowl and whisk to combine. Add the tuna, season it with salt and pepper, and place the bowl in the refrigerator. Let the tuna marinate for 1 hour, turning it over every 15 minutes.

2 While the tuna is marinating, place 1 tablespoon of olive oil in a large skillet and warm it over medium heat. Add the garlic and tomatoes and cook, stirring continually, until the tomatoes start to collapse, about 3 minutes. Transfer the mixture to a bowl and set it aside.

3 Place the remaining olive oil in the skillet and warm it over medium heat. Add the asparagus in a single layer, cover the pan, and cook until the asparagus is bright green, about 5 minutes. Uncover the pan and cook until the asparagus is well browned on one side, about 5 minutes.

4 Add the asparagus to the garlic and tomatoes and season with salt and pepper. Add the olives, toss to combine, and top the dish with basil and Parmesan. Set it aside.

5 Warm a medium skillet over high heat. Add the marinade and then place the tuna in the center of the pan. Reduce the heat to medium and cook the tuna until browned on each side, about 1 minute per side.

6 Remove the tuna from the pan and let it rest for 2 minutes before slicing it and serving alongside the asparagus.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH BASIL, GRATED PARMESAN CHEESE

HONEY-GLAZED TUNA

SEE PAGE 63

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 50 MINUTES

BUCATINI WITH ASPARAGUS & SAUSAGE

10 OZ. FRESH ASPARAGUS, TRIMMED

¼ CUP EXTRA-VIRGIN OLIVE OIL

1 ONION, FINELY DICED

11 OZ. ITALIAN SAUSAGE, CASINGS REMOVED, CRUMBLED

1 CUP WHITE WINE

1 LB. BUCATINI

1 Bring water to a boil in a medium saucepan. Separate the stems from the tips of the asparagus and add salt and the asparagus stems to the boiling water. Cook until the asparagus stems are tender, about 4 minutes, drain, and set them aside.

2 Place 2 tablespoons of olive oil in a large skillet and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes.

3 Add the sausage and cook, stirring occasionally, until it has browned, about 8 minutes.

4 Add the wine, reduce the heat to low, and cook for 15 minutes. Chop the asparagus stems, add them to the sauce, and cook for 10 minutes.

5 Place the remaining olive oil in a large skillet and warm it over medium heat. Add the asparagus tips and cook, stirring frequently, until they are tender, 3 to 4 minutes. Season the asparagus tips with salt and pepper, remove the pan from heat, and set the asparagus tips aside.

6 Bring water to a boil in a large saucepan. Add salt, let the water return to a full boil, and add the pasta. Cook until the pasta is al dente. Drain the pasta, add it to the sausage-and-asparagus mixture, and toss to combine.

7 Top the dish with the asparagus tips, garnish with pecorino, and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, GRATED PECORINO CHEESE

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR AND 20 MINUTES

AGNELLO CACIO E OVA

¼ CUP EXTRA-VIRGIN OLIVE OIL

1 YELLOW ONION, SLICED THIN

5 JUNIPER BERRIES

2.2 LBS. BONELESS LEG OF LAMB, TRIMMED AND CUT INTO 1-INCH CUBES

½ CUP WHITE WINE

7 EGGS

2 CUPS GRATED PECORINO CHEESE

1 Place the olive oil in a large skillet and warm it over medium heat. Add the onion and juniper berries and cook, stirring occasionally, until the onion has softened, about 5 minutes.

2 Season the lamb with salt and pepper and add it to the pan along with rosemary and thyme. Sear until the lamb is browned, turning it as necessary.

3 Add the wine, scraping up any browned bits from the bottom of the pan. Cook until the wine has nearly evaporated and then add enough water to cover the lamb. Cover the pan and braise the lamb until it is tender, about 40 minutes.

4 Uncover the pan and let the sauce reduce.

5 Reduce the heat to low. Place the eggs in a bowl, whisk until scrambled, and then whisk in the pecorino. Add the egg mixture to the pan and cook until it has set, 3 to 4 minutes. Serve immediately.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, FRESH ROSEMARY, FRESH THYME

YIELD: 4 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

GARLIC & LIME CALAMARI

1½ LBS. CLEANED SQUID BODIES, SLICED INTO RINGS

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 TABLESPOON UNSALTED BUTTER

10 GARLIC CLOVES, CHOPPED

3 TABLESPOONS WHITE WINE

JUICE OF 1½ LIMES

1 Pat the squid rings dry and set aside. Place the olive oil and butter in a large cast-iron skillet and warm over medium-high heat. When the butter starts to foam, add the garlic and cook, stirring continuously, until it is fragrant, about 1 minute.

2 Add the squid to the pan, cook for 2 minutes, and then stir in the wine and lime juice. Cook for another 30 seconds, until warmed through, and remove the pan from heat.

3 Season with salt, pepper, and cayenne, garnish with dill, and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CAYENNE PEPPER, CHOPPED FRESH DILL

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 2 HOURS

SEARED SHRIMP SKEWERS

⅓ CUP EXTRA-VIRGIN OLIVE OIL

5 GARLIC CLOVES, MINCED

ZEST AND JUICE OF 1 LIME

½ TEASPOON GROUND GINGER

1 LB. LARGE SHRIMP, SHELLS REMOVED, DEVEINED

1 Place the olive oil, garlic, lime zest, lime juice, and ginger in a mixing bowl, season with paprika, cumin, salt, and cayenne, and whisk to combine.

2 Thread the shrimp onto skewers. Place the skewers in a large resealable bag, add the marinade, and marinate in the refrigerator for 1 hour.

3 Warm a cast-iron skillet over medium-high heat. Place the shrimp skewers in the pan and cook until just browned on both sides, 3 to 4 minutes.

4 Divide the skewers among the serving plates, garnish with cilantro, and serve with lime wedges.

AS NEEDED OR TO TASTE: PAPRIKA, CUMIN, SALT, CAYENNE PEPPER, CHOPPED FRESH CILANTRO, LIME WEDGES

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

SCURDIJATA

6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 LB. DAY-OLD BREAD, CHOPPED

2 GARLIC CLOVES

½ HOT CHILE PEPPER, MINCED

1½ LBS. COOKED CHICKPEAS OR PEAS

2 LBS. COOKED LEAFY VEGETABLES (CHICORY, BEET GREENS, TURNIP GREENS, OR BROCCOLI RABE RECOMMENDED)

1 Place the olive oil and bread in a large skillet and cook over medium heat, stirring occasionally, until it is golden brown. Remove the bread with a slotted spoon and place it on a paper towel–lined plate to drain.

2 Add the garlic and chile to the pan and cook, stirring frequently, for 2 minutes.

3 Remove the garlic and chile and discard them. Add the chickpeas and vegetables, season with salt and pepper, and cook, stirring vigorously and mashing the chickpeas slightly, for 10 minutes.

4 Stir in the fried bread and serve warm or cold.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 8 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES

CHERMOULA SEA BASS

8 SEA BASS FILLETS, SKIN REMOVED

3 TABLESPOONS CHERMOULA SAUCE (SEE PAGE 210)

1 Preheat the oven to 425°F. Rub the sea bass with the chermoula. Place a 2-inch sheet of parchment paper on a work surface and fold it in half lengthwise.

2 Arrange four of the fillets along one edge of the seam. Fold the parchment over the fillets and fold in the edges to make a pouch. Repeat with a second sheet of parchment and the remaining fillets.

3 Carefully transfer the pouches to a rimmed baking sheet. Place the pan in the oven and bake until the fish is cooked through and flakes easily at the touch of a fork, 10 to 12 minutes.

4 Remove the pan from the oven and carefully open the pouches; be careful of the steam that escapes. Serve the sea bass immediately with lemon wedges.

AS NEEDED OR TO TASTE: LEMON WEDGES

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

CHICKEN IN WALNUT SAUCE

1½ LBS. BONELESS, SKINLESS CHICKEN BREASTS, POUNDED THIN AND CUT INTO 1-INCH CUBES

1 ONION, CHOPPED

3 GARLIC CLOVES, MINCED

½ CUP WHITE WINE

1 TABLESPOON PAPRIKA

1 CUP DAY-OLD BREAD PIECES

2 CUPS WALNUTS, TOASTED

1 Coat a Dutch oven with olive oil and warm it over medium-high heat. Season the chicken with salt, pepper, and cayenne, add it to the pot, and cook, stirring occasionally, until it has browned, about 6 minutes.

2 Reduce the heat to medium, add the onion, and cook, stirring occasionally, until it has softened, about 5 minutes. Add the garlic and cook, stirring continually, for 1 minute. Add the white wine and cook for 3 minutes, scraping up any browned bits from the bottom of the pot.

3 Cover the mixture with stock, stir in the paprika, and bring the mixture to a boil. Cover the pot, reduce the heat, and simmer until the chicken is very tender, 10 to 15 minutes.

4 Remove the pot from heat and strain the braising liquid into a bowl. Place the chicken on a cutting board and shred it with a fork.

5 Place the braising liquid, bread, and walnuts in a food processor and blitz until the sauce is smooth and thick, adding stock as needed to get the desired consistency.

6 Place the sauce in the Dutch oven, add the chicken, and cook until it is warmed through. Garnish the dish with chives and serve with pita.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, BLACK PEPPER, CAYENNE PEPPER, CHICKEN STOCK (SEE PAGE 209), CHOPPED FRESH CHIVES, PITA BREAD (SEE PAGE 124)

YIELD: 8 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES

LEG OF LAMB WITH GARLIC & ROSEMARY

1 (7 LB.) SEMI-BONELESS LEG OF LAMB

4 GARLIC CLOVES

2 TABLESPOONS CHOPPED FRESH ROSEMARY

2 TABLESPOONS RAS EL HANOUT (SEE PAGE 210)

2 TABLESPOONS SUMAC

2 TABLESPOONS BERBERE SEASONING

¼ CUP DRY RED WINE

1 Coat a roasting pan with olive oil and set it aside. Trim any fatty areas on the leg of lamb so that the fat is within approximately ¼ inch of the meat, keeping in mind that it is better to leave too much fat than too little. Pat the lamb dry and score the remaining fat with a sharp paring knife, making sure not to cut into the flesh.

2 Using a mortar and pestle, grind the garlic into a paste. Add the rosemary, Ras el Hanout, sumac, and berbere seasoning, season with salt and pepper, and stir to combine.

3 Place the lamb in the roasting pan and rub the paste all over it. Let the lamb marinate at room temperature for 30 minutes.

4 Preheat the oven to 350°F and position a rack in the middle. Place the lamb in the oven and roast until an instant-read thermometer inserted about 2 inches into the thickest part of meat registers 130°F, about 1½ hours.

5 Remove the lamb from the oven, transfer it to a cutting board, and let it rest 15 to 25 minutes (the internal temperature will rise to about 135°F, perfect for medium-rare).

6 Place the wine in the roasting pan and place it over high heat, scraping up any browned bits from the bottom of the pan. Season the pan sauce with salt and pepper and serve it beside the lamb.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, BLACK PEPPER

YIELD: 2 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES

CRISPY SALMON RICE

½ WHITE ONION, MINCED

¼ CUP SLICED SCALLIONS

¼ CUP CHOPPED FRESH PARSLEY

2 CUPS LEFTOVER WHITE RICE

6 OZ. SALMON BELLY, CHOPPED

1 TABLESPOON POMEGRANATE MOLASSES

1 TABLESPOON APPLE CIDER VINEGAR

1 Coat a large skillet with avocado oil and warm it over high heat. Add the onion, scallions, and parsley, season with salt, and cook, stirring frequently, until the onion is translucent, about 3 minutes.

2 Add the rice and cook, stirring frequently, until the rice is crispy, 3 to 5 minutes. Add the salmon, reduce the heat to medium-high, and cook until the salmon is cooked through, about 4 minutes.

3 Place the pomegranate molasses and vinegar in a small bowl and whisk to combine. Add this mixture to the pan and stir until incorporated.

4 Remove the pan from heat and enjoy immediately.

AS NEEDED OR TO TASTE: AVOCADO OIL, SALT

YIELD: 6 SERVINGS
ACTIVE TIME: 1 HOUR
TOTAL TIME: 1 HOUR AND 45 MINUTES

CORNBREAD & CRAB–STUFFED BRANZINO

2 CUPS CORNBREAD PIECES

1 LB. LUMP CRABMEAT

1 LEMON, SLICED THIN

4 SPRIGS OF FRESH THYME

4 BAY LEAVES

2 (1 LB.) WHOLE BRANZINO, CLEANED, SCALES REMOVED

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 Preheat the oven to 400°F. Place a wire rack in a rimmed baking sheet. Layer the cornbread, crabmeat, slices of lemon, thyme, and bay leaves inside of the branzino and tie the fish closed with kitchen twine. Season them with salt and pepper.

2 Place the olive oil in a large skillet and warm it over medium-high heat. Place the branzino in the pan, one at a time, and sear on each side for 3 to 4 minutes.

3 Place the branzino on the wire rack set in the baking sheet, place them in the oven, and roast until they are cooked through (the interior is 120°F).

4 Remove the branzino from the oven, cut off the kitchen twine, and serve immediately.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 2 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES

DOGFISH CHRAIME

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

½ ONION, DICED

2 GARLIC CLOVES, MINCED

3 TOMATOES, DICED

¾ LB. DOGFISH FILLET

1 Place 1 tablespoon of olive oil in a medium skillet and warm it over medium-high heat. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 2 minutes.

2 Stir in the tomatoes, season with cumin, cayenne, and salt, and bring the mixture to a simmer. Cook until the tomatoes start to break down, about 6 minutes.

3 Cut the fillet in half and season it with salt and pepper.

4 Place the remaining olive oil in a clean skillet and warm it over high heat. Place the fish in the pan and cook until it is browned on both sides and cooked through, about 4 minutes.

5 To serve, spoon some of the tomato sauce into a shallow bowl, place the fish on top, and spoon a little more sauce over the top.

AS NEEDED OR TO TASTE: CUMIN, CAYENNE PEPPER, SALT, BLACK PEPPER

YIELD: 6 SERVINGS
ACTIVE TIME: 1 HOUR AND 30 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES

MAHSHI LABAN

1½ TEASPOONS KOSHER SALT

1 CUP BASMATI RICE, RINSED AND DRAINED

9 ZUCCHINI

¾ CUP CANNED CHICKPEAS, DRAINED AND RINSED

½ CUP SALTED BUTTER, SOFTENED AND CUT INTO ½-INCH CUBES

JUICE OF 1 LARGE LEMON

1 Bring water to a boil in a small saucepan. Add 1 teaspoon of the salt and the rice. Cook the rice for 5 minutes and drain; the rice will be only partially cooked. Transfer the rice to a large mixing bowl and set it aside.

2 Trim about ½ inch from each end of the zucchini. Partially peel the zucchini with a striped pattern and then cut them in half crosswise. Using a zucchini or apple corer, carefully hollow out the inside of the zucchini, leaving a wall that is about ¼ inch thick. Set the hollowed-out zucchini aside and reserve the pulp for another preparation.

3 Add the chickpeas and half of the butter cubes to the rice, season with pepper, and stir until well combined, making sure the butter is evenly distributed.

4 Preheat the oven to 350°F. Using your hands, fill each piece of zucchini three-quarters of the way with the rice mixture. Once each zucchini is filled, place them side by side in one layer in the bottom of a large Dutch oven. Sprinkle the remaining salt over the zucchini.

5 Distribute the remaining butter over the stuffed zucchini and then fill in any empty gaps with the remaining rice mixture. Place a small plate or saucepan lid (the lid should be small enough to fit) over the stuffed zucchini to weigh them down. Cover the pot with its own lid, place it over low heat, and cook for about 10 minutes, until the zucchini release some water.

6 In a bowl, combine 2 cups water and the lemon juice. Remove the lid of the Dutch oven and add the mixture to the pot until the water reaches the level of the small plate or saucepan lid that is weighing down the zucchini. Place the lid back on the Dutch oven and transfer the pot to the oven. Cook for 1 hour or until the liquid is absorbed.

7 Remove the Dutch oven’s lid and the small plate or saucepan lid. Set the oven to broil, or 500°F, and cook until the tops of the zucchini are golden brown. Remove from the oven and serve with Labneh and cucumbers.

AS NEEDED OR TO TASTE: BLACK PEPPER, LABNEH (SEE PAGE 48), SLICED CUCUMBERS

YIELD: 2 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES

WHOLE BRANZINO

1 TO 2 LB. WHOLE BRANZINO

2 FRESH BASIL LEAVES

1 TABLESPOON KOSHER SALT

1 TABLESPOON BLACK PEPPER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

½ LEMON

1 Preheat the oven to 425°F. Clean the fish, remove the bones, and descale it. Pat it dry with paper towels and rub the flesh with the basil leaves. Season with the salt and pepper and close the fish back up.

2 Place the olive oil in a large cast-iron skillet and warm it over high heat. Place the fish in the pan and cook until it is browned on both sides, 8 to 10 minutes.

3 Place the pan in the oven and roast the fish until the internal temperature is 145°F, about 10 minutes.

4 Remove from the oven and transfer the branzino to a large platter. Squeeze the lemon over the top and enjoy.

WHOLE BRANZINO

SEE PAGE 81

YIELD: 2 SERVINGS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 3 HOURS

SUMAC & LIME MAHIMAHI

JUICE OF 2 LIMES

1 TABLESPOON SUMAC

1 TEASPOON HONEY

1 GARLIC CLOVE, MINCED

2 (6 OZ.) MAHIMAHI FILLETS

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

1 In a small bowl, whisk together the lime juice, sumac, honey, and garlic. Add the mahimahi, season with salt, and stir until the fillets are coated. Chill in the refrigerator for 2 hours.

2 Place the olive oil in a large skillet and warm it over medium heat. Add the mahimahi to the pan and cook until it is browned on both sides and flakes easily at the touch of a fork, 8 to 10 minutes.

3 Remove the mahimahi from the pan and serve.

AS NEEDED OR TO TASTE: SALT

YIELD: 4 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 45 MINUTES

ROASTED GRAPES & SAUSAGE

1½ LBS. SPICY SAUSAGE

1 BUNCH OF MUSCAT GRAPES

6 OZ. FRESH MOZZARELLA CHEESE, TORN

1 Preheat the oven to 500°F. Cut the sausage into ¼-inch-thick slices, place them in a baking dish, and add the grapes. Toss to evenly distribute.

2 Place the baking dish in the oven and cook until the sausage is well browned and cooked through, 15 to 20 minutes.

3 Remove from the oven and transfer the mixture to a serving platter.

4 Sprinkle the mozzarella over the sausage and grapes, drizzle Balsamic Glaze over the top, and serve.

AS NEEDED OR TO TASTE: BALSAMIC GLAZE (SEE PAGE 208)

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

BRAISED HALIBUT

3 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1½ LBS. CENTER-CUT HALIBUT FILLETS

1 LEEK, TRIMMED, HALVED, RINSED WELL, AND SLICED THIN

2 TEASPOONS DIJON MUSTARD

½ CUP WHITE WINE

1 Place the olive oil in a Dutch oven and warm it over medium-high heat. Pat the halibut dry with a paper towel and season it with salt and pepper. Place the halibut in the pan and sear it until the bottom is golden brown, about 5 minutes.

2 Gently lift the halibut and remove it from the pan. Transfer it to a plate and set it aside.

3 Add the leek and cook, stirring occasionally, until it starts to brown, about 10 minutes.

4 Stir in the mustard and white wine and bring to a simmer. Return the halibut to the pan, seared side facing up. Cover the pot and cook until the halibut is cooked through (interior is 140°F), about 8 minutes.

5 Remove the halibut from the pot and set it aside. Place the Dutch oven over high heat and cook until the sauce has thickened, about 2 minutes. Transfer to a serving dish, place the halibut on top, and garnish with parsley. Serve with lemon wedges and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY, LEMON WEDGES

YIELD: 2 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 11 HOURS

SMOKED PORK BELLY SHAWARMA

APPLEWOOD CHIPS, AS NEEDED

½ CUP SHAWARMA SEASONING (SEE PAGE 211)

1 TABLESPOON BROWN SUGAR

6 OZ. CENTER-CUT PORK BELLY

1 Preheat your smoker to 225°F, using the applewood chips.

2 In a small bowl, combine the shawarma seasoning and brown sugar. Rub the mixture all over the pork belly and place it on a rack in the smoker, fat side up. Smoke until the pork belly is crispy and tender, about 10 hours.

3 Remove the pork belly from the smoker and let it rest for 30 minutes.

4 Slice the pork belly and serve.

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 10 MINUTES

SEPPIE CON I PISELLI

2.2 LBS. CLEANED SQUID

¼ CUP EXTRA-VIRGIN OLIVE OIL

1 WHITE ONION, FINELY DICED

1 CUP VEGETABLE STOCK (SEE PAGE 212)

¼ CUP WHITE WINE

1 LB. PEAS

1 LB. WHOLE PEELED TOMATOES, CRUSHED

1 To clean the squid, find the bone and make a transversal cut to eliminate it. Remove the internal organs of the squid and the ink sac (if present). Separate the head from the body and remove the innards of the head. Remove the tentacles and the beak that is positioned in the center of the tentacles. Make a small incision on the back and remove the skin. Remove the eyes, rinse the squid, and cut the body into wide strips. Set the strips and tentacles aside.

2 Place the olive oil in a large skillet and warm it over low heat. Add the onion and cook, stirring occasionally, until it has softened, about 6 minutes.

3 Add half of the stock and the squid, season with salt and pepper, and raise the heat to medium. Cook until the liquid has evaporated.

4 Add the wine and cook until it has evaporated.

5 Add the peas, tomatoes, and remaining stock, cover the pan, and reduce the heat to low. Cook for 15 minutes.

6 Garnish the dish with parsley and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES

MUSSELS ZAFFERANO

7 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

½ ONION, CHOPPED

1 BAY LEAF

4½ LBS. MUSSELS, RINSED WELL AND DEBEARDED

1 TABLESPOON SAFFRON THREADS

1 TEASPOON CORNSTARCH (OPTIONAL)

1 Place 2 tablespoons of olive oil in a Dutch oven and warm it over medium heat. Add the onion and bay leaf and cook, stirring occasionally, until the onion has softened, about 5 minutes.

2 Add the mussels, cover the pot, and cook until the majority of the mussels have opened, 5 to 7 minutes. Discard any mussels that did not open. Strain the mussels through a fine-mesh sieve, reserving any liquid.

3 Place the reserved liquid in a large saucepan and bring it to a boil. Add the saffron and remaining olive oil and whisk until the mixture has emulsified. If desired, add the cornstarch to thicken the emulsion.

4 Season the emulsion with salt, drizzle it over the mussels, garnish with parsley, and enjoy.

AS NEEDED OR TO TASTE: SALT, CHOPPED FRESH PARSLEY

YIELD: 2 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES

STUFFED ACORN SQUASH

1 ACORN SQUASH

2 TABLESPOONS MOLASSES

¼ CUP DRIED SPLIT PEAS

½ CUP COOKED BASMATI RICE

1 TEASPOON CINNAMON

½ TEASPOON FRESHLY GRATED NUTMEG

1 TABLESPOON UNSALTED BUTTER

1 Preheat the oven to 425°F. Cut the squash in half lengthwise. Remove the top and seeds from the squash. Discard the top and set the seeds aside.

2 Rub the cut sides of the squash with the molasses and season with salt. Rub the outside of the squash with olive oil and place the squash on a baking sheet, cut sides up. Place it in the oven and roast until tender, about 40 minutes.

3 While the squash is in the oven, clean the seeds, rinse them, and pat them dry. Place on a baking sheet, drizzle olive oil over them, and season with salt. Place the seeds in the oven and roast until golden brown, about 20 minutes, stirring halfway through.

4 Bring 2 cups of water to a boil in a small saucepan. Add the split peas and boil them until tender, about 30 minutes. Drain and stir the peas into the rice. Add the cinnamon, nutmeg, and butter, season with cayenne, and stir to combine.

5 Remove the squash and seeds from the oven. Fill the squash’s cavities with the rice mixture, garnish each portion with the roasted seeds, and enjoy.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, CAYENNE PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 24 HOURS

ROASTED CHICKEN THIGHS WITH PISTACHIO & RAISIN SAUCE

4 BONE-IN, SKIN-ON CHICKEN THIGHS

2 TEASPOONS EXTRA-VIRGIN OLIVE OIL

1 Pat the chicken thighs dry and poke their skin all over with a skewer. Place the chicken thighs on a wire rack set in a rimmed baking sheet. Place the chicken thighs in the refrigerator and let them sit, uncovered, overnight.

2 Preheat the oven to 425°F. Remove the chicken thighs from the refrigerator and brush them with the olive oil. Season with salt and pepper and place them in the oven.

3 Roast the chicken thighs until they are cooked through (internal temperature is 160°F), 15 to 20 minutes. Remove the chicken thighs from the oven and let them rest for 10 minutes.

4 Spread some of the sauce over each of the serving plates, place a chicken thigh on each plate, and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, PISTACHIO & RAISIN SAUCE (SEE PAGE 211)

YIELD: 8 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR AND 45 MINUTES

ALMODROTE

5 EGGPLANTS, HALVED

1 GARLIC CLOVE, UNPEELED AND HALVED LENGTHWISE

2 TABLESPOONS ALL-PURPOSE FLOUR

1 SMALL ZUCCHINI, GRATED

2 EGGS

3 CUPS GRATED KASHKAVAL CHEESE

1 Position a rack in the middle of the oven and preheat the oven to 425°F. Place the eggplants on baking sheets, cut side up, place them in the oven, and roast until they collapse, about 40 minutes. Remove from the oven and let them cool. When they are cool enough to handle, scoop the flesh into a fine-mesh sieve and let it drain.

2 Rub a baking dish with the cut sides of the garlic clove, making sure to go over the entire surface of the dish a few times. Generously coat the dish with butter and then sprinkle the flour over it, making sure to coat the entire dish. Tap out any excess flour.

3 Place the eggplant in a bowl, add the zucchini, eggs, and 2½ cups of the cheese, and season with salt. Stir vigorously with a fork until the mixture is combined, making sure to break up the eggplant.

4 Spread the eggplant mixture evenly in the baking dish. Sprinkle the remaining cheese over the top, place the dish in the oven, and bake until the almodrote is well browned and crispy on top, 25 or 30 minutes.

5 Remove it from the oven and serve with Greek yogurt.

AS NEEDED OR TO TASTE: UNSALTED BUTTER, SALT, GREEK YOGURT

YIELD: 4 SERVINGS
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 24 HOURS

ZA’ATAR CHICKEN

4 LB. WHOLE CHICKEN

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 TABLESPOONS ZA’ATAR (SEE PAGE 208)

1 Place a wire rack in a rimmed baking sheet. Place the chicken, breast side down, on a cutting board. Using kitchen shears, cut out the chicken’s backbone. Flip the chicken over so the breast side is facing up. Push down on the middle of the chicken to flatten it as much as possible. Pat the chicken dry and place it on the wire rack.

2 Place the chicken in the refrigerator and let it rest, uncovered, overnight.

3 Remove the chicken from the refrigerator and let it rest at room temperature for 30 minutes.

4 Preheat the oven to 425°F. Place the olive oil in a large skillet and warm it over medium heat. Add the chicken to the pan and weigh it down with a cast-iron skillet—this added weight will help the chicken cook evenly. Cook until the chicken is golden brown on each side, 15 to 20 minutes.

5 Place the chicken on a baking sheet, breast side up, sprinkle the Za’atar over the chicken, and place it in the oven. Roast the chicken until it is cooked through (the interior is 165°F), about 15 minutes.

6 Remove the chicken from the oven and let it rest for 10 minutes before serving.

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES

WHITE SHAKSHUKA

¼ CUP AVOCADO OIL

1 LARGE YELLOW ONION, CHOPPED

4 GARLIC CLOVES, MINCED

¼ CUP CHOPPED FRESH HYSSOP LEAVES (OR A MIX OF CHOPPED FRESH MINT, OREGANO, SAGE, AND/OR THYME)

1 CUP TOMATO SAUCE

2 CUPS LABNEH (SEE PAGE 48)

8 LARGE EGG YOLKS

1 Place the avocado oil in a medium skillet and warm it over medium heat. Add the onion and cook, stirring occasionally, until golden brown, 10 to 12 minutes. Add the garlic and 3 tablespoons of hyssop and cook, stirring frequently, until fragrant, about 1 minute. Season with salt and pepper.

2 Stir in the tomato sauce and Labneh and spread it evenly in the pan. Cook until the sauce begins to steam and bubbles form at the edges, about 15 minutes.

3 Using the back of a spoon, create 8 depressions in the mixture and gently nestle an egg yolk into each one. Cook until the yolks begin to grow firm and opaque at the edges but remain soft at their centers, 3 to 5 minutes.

4 Sprinkle the remaining hyssop over the shakshuka, season with salt and pepper, and serve with pita.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, PITA BREAD (SEE PAGE 124)

YIELD: 6 SERVINGS
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1 HOUR

JERUSALEM MIXED GRILL

1 LARGE RED ONION, HALVED AND SLICED THIN

2 TEASPOONS TURMERIC

1 TEASPOON CUMIN

1 TEASPOON GROUND FENUGREEK

1 TEASPOON BAHARAT SEASONING

1 TEASPOON CINNAMON

2½ LBS. BONELESS, SKINLESS CHICKEN THIGHS (OR 1½ LBS. BONELESS, SKINLESS CHICKEN THIGHS, ½ LB. CHICKEN HEARTS, AND ½ LB. CHICKEN LIVERS), TRIMMED AND CUT INTO NICKEL-SIZE PIECES

1 Coat a large skillet with olive oil and warm it over medium heat. Add the onion and a pinch of salt and cook, stirring frequently, until the onion begins to soften, about 7 minutes.

2 Reduce the heat and continue to cook the onion, stirring occasionally, until the onion is deeply caramelized, which could take up to 45 minutes. Transfer the caramelized onion to a bowl and set it aside.

3 While the onion is cooking, combine the turmeric, cumin, fenugreek, baharat, and cinnamon in a large bowl. Add the chicken, season with salt, and toss to coat.

4 Coat a large, clean skillet with avocado oil and warm it over high heat. Add the chicken and spread it out in an even layer. Let the meat sear, undisturbed, for about 2 minutes, then reduce the heat to medium-high and cook, stirring once or twice, until it is completely cooked through, about 8 minutes.

5 Remove the chicken mixture from the skillet and stir it into the caramelized onion. Serve with lemon wedges, sandwich buns or pita, pickles, and hummus.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, LEMON WEDGES, SANDWICH BUNS OR PITA BREAD (SEE PAGE 124), PICKLES, HUMMUS

YIELD: 2 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 2 HOURS AND 15 MINUTES

OLIVE OIL–POACHED FLUKE

½ LB. FLUKE FILLET

1¼ CUPS EXTRA-VIRGIN OLIVE OIL

½ LEMON

1 Place the fluke and 1 cup of the olive oil in a vacuum bag and vacuum-seal it. Cook it sous vide at 145°F for 1 hour.

2 Remove the fluke from the water bath, place it in the refrigerator, and chill for 1 hour.

3 Slice the fish into 1-inch-thick pieces and arrange them on chilled serving plates. Season with salt and pepper, drizzle the remaining olive oil around the plate, and squeeze the lemon over the pieces of fluke. Garnish with parsley and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY

YIELD: 6 SERVINGS
ACTIVE TIME: 1 HOUR
TOTAL TIME: 12 HOURS

LAMB BELLY HASH

2 LBS. LAMB BELLY

2 POTATOES, UNPEELED

2 TABLESPOONS TRUFFLE OIL

3 GARLIC CLOVES, MINCED

1 Preheat the oven to 250°F. Season the lamb belly with salt and pepper and place it in a roasting pan. Add water to the pan until it is 2 inches deep, cover the pan with aluminum foil, and place it in the oven. Braise the lamb belly for 8 hours.

2 If using a smoker, preheat it to 250°F.

3 Place the applewood chips in a smoker or cast-iron skillet. If using the skillet, place the pan over high heat. When the wood chips start to smoke, place the skillet in a deep roasting pan. Set the potatoes in the roasting pan (not in the skillet) and cover the roasting pan with aluminum foil. Place the roasting pan in the oven. Smoke the potatoes for 2 hours.

4 Bring water to a boil in a medium saucepan.

5 Remove the smoked potatoes from the smoker or oven, place them in the boiling water, and boil until they are fork-tender, about 30 minutes. Drain and let the potatoes cool.

6 Remove the lamb from the oven and let it rest. Place the truffle oil in a large cast-iron skillet and warm it over high heat. Add the garlic and cook, stirring continually, until fragrant, about 1 minute.

7 Add the potatoes and mash them so that they break apart. Add the lamb, trying to add as little of the excess fat from the pan as possible. Break up the potatoes and the lamb as they crisp up in the pan, stirring occasionally so that everything is evenly distributed.

8 Reduce the heat to medium and cook until the hash is crispy on both sides, 5 to 7 minutes. Serve immediately.

AS NEEDED OR TO TASTE: SALT, PEPPER, APPLEWOOD CHIPS

YIELD: 10 SERVINGS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 40 MINUTES

CRAB ROULADE

1 LB. LUMP CRABMEAT

¼ CUP MINCED SHALLOTS

¼ CUP MAYONNAISE

¼ CUP CRÈME FRAÎCHE

¼ CUP CHOPPED FRESH CHIVES, PLUS MORE FOR GARNISH

FLESH OF 5 AVOCADOS, SLICED THIN

1 Place the crab, shallots, mayonnaise, crème fraîche, and chives in a mixing bowl, season the mixture with salt and pepper, and stir until well combined.

2 Place a piece of plastic wrap on a damp work surface. Place one-tenth of the crab salad on the plastic wrap and roll it up tightly into a cylinder, twisting the ends. Repeat until you have 10 cylinders of the crab salad. Place them in the refrigerator and chill for 15 minutes.

3 Remove the crab salad from the refrigerator and wrap each portion with the slices from half of an avocado.

4 Garnish the roulade with Passion Fruit Emulsion, chile, sesame seeds, microgreens, and additional chives and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, PASSION FRUIT EMULSION (SEE PAGE 212), SLICED FRESNO CHILE PEPPER, TOASTED SESAME SEEDS, MICROGREENS

YIELD: 2 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 45 MINUTES

DUCK BREAST WELLINGTON

1 SKIN-ON DUCK BREAST

5-INCH SQUARE OF PUFF PASTRY

1 TABLESPOON WHIPPED FETA WITH ZA’ATAR (SEE PAGE 23)

1 Warm a cast-iron skillet over medium-high heat.

2 Using a sharp knife, score the skin of the duck breast in a crosshatch pattern, taking care not to cut into the breast meat.

3 Reduce the heat to medium and place the duck breast in the pan, skin side down. Use your hand to move the duck around the pan—this will prevent it from sticking as the fat renders. Cook until the skin begins to brown and duck fat starts to pool, 5 to 7 minutes. Remove the duck breast from the pan.

4 Preheat the oven to 375°F. Place the square of puff pastry on a flour-dusted work surface and roll it out until it is about ⅛ inch thick. Place the duck breast, skin side up, in the center of the square and spread the feta over the skin. Fold the dough over the duck breast and gently press down to seal.

5 Coat a baking sheet with butter, place the puff pastry on the pan, and place it in the oven.

6 Bake until the pastry is golden brown and the duck breast is cooked through, 15 to 20 minutes. Remove from the pan and enjoy, making sure to serve the pastry with the skin of the duck breast facing down.

AS NEEDED OR TO TASTE: ALL-PURPOSE FLOUR, UNSALTED BUTTER

YIELD: 2 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR

ZA’ATAR-CRUSTED RIBEYE

1 LB. RIBEYE STEAK, AT ROOM TEMPERATURE

1 Prepare a gas or charcoal grill for high heat (500°F), making sure to set up the heat in a way that there is a cooler spot (400°F) available.

2 Apply Za’atar generously to both sides of the steak.

3 Place the steak over high heat and let it cook until nicely seared, about 3 minutes. Turn the steak over and cook for another 3 minutes.

4 Move the steak over to the cooler part of the grill and cook until it is cooked to the desired level of doneness, 3 to 4 minutes for medium-rare. Remove the steak from the grill and let it rest for 2 to 3 minutes before serving.

AS NEEDED OR TO TASTE: ZA’ATAR (SEE PAGE 208)

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES

LAMB KEBABS

1½ LBS. GROUND LAMB

1 ONION, GRATED

2 TEASPOONS CORIANDER

3 GARLIC CLOVES, MINCED

2 TEASPOONS CUMIN

2 TEASPOONS CINNAMON

½ TEASPOON ALLSPICE

1 Place all of the ingredients in a mixing bowl, season with salt and pepper, and work the mixture with your hands until well combined. Form the meat into oblong shapes around eight to 12 skewers and chill them in the refrigerator for 30 minutes.

2 Prepare a gas or charcoal grill for medium-high heat (about 450ºF).

3 Place the kebabs on the grill and cook until they are charred all over and cooked through, 10 to 12 minutes, turning them as little as necessary.

4 Remove the kebabs from heat and let them rest for 2 minutes before serving with Pita Bread and yogurt.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, PITA BREAD (SEE PAGE 124), GREEK YOGURT

YIELD: 8 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 HOURS

BRISKET WITH PISTACHIO GREMOLATA

7 LB. BEEF BRISKET

CLOVES FROM 1 HEAD OF GARLIC

1 CUP WALNUTS

2 TABLESPOONS HONEY

3 CUPS POMEGRANATE JUICE

1 Trim any fatty areas on the brisket so that the fat is within approximately ¼ inch of the meat, keeping in mind that it is better to leave too much fat than too little. Season the brisket all over with salt and pepper. Transfer the brisket to a large resealable plastic bag or bowl.

2 Place the garlic, walnuts, honey, and 1 cup of the pomegranate juice in a blender and puree until very smooth. Add the remaining pomegranate juice and blend until smooth. Pour the marinade over the brisket. Seal the bag or cover the bowl tightly with aluminum foil and let the brisket marinate in the refrigerator for 24 hours.

3 Transfer the brisket and marinade to a roasting pan, cover it tightly with foil, and let the brisket sit at room temperature for 1 hour.

4 Preheat the oven to 275°F. Place the covered roasting pan in the oven and braise the brisket until it is tender enough that the meat can easily be shredded with two forks, 5 to 6 hours.

5 Transfer the brisket to a cutting board and cover it loosely with aluminum foil.

6 Transfer the cooking liquid to a saucepan and spoon off as much fat as possible from the surface. Cook over medium-high heat, skimming off any fat and foam as it surfaces, until the liquid has been reduced by two-thirds, leaving you with about 2 cups of sauce. Taste and season the sauce with salt and pepper if necessary.

7 To serve, slice the brisket against the grain and transfer it to a platter. Spoon the sauce over the top and top with the gremolata.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, PISTACHIO GREMOLATA (SEE PAGE 213)

BRISKET WITH PISTACHIO GREMOLATA

SEE PAGE 105

YIELD: 6 SERVINGS
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

TOMATOES REINADOS

10 TOMATOES

1 LOAF OF WHITE BREAD

1 LB. GROUND BEEF

1 EGG

½ CUP AVOCADO OIL

½ CUP ALL-PURPOSE FLOUR

1 Cut the top ¼ inch off the tomatoes. Scoop out the insides of the tomatoes and set them aside. Use the scooped-out tomato flesh for another preparation.

2 Soak the loaf of bread in water for about 10 minutes and then drain.

3 Place the ground beef, bread, salt, and pepper in a mixing bowl and stir until well combined. Stuff each tomato with about 2 tablespoons of the beef mixture, using your palms to flatten the top of the stuffing.

4 Place the oil in a saucepan and warm it to 350°F over medium-high heat. Place the egg in a small bowl and beat it. Place the flour in a separate small bowl.

5 Dip the top of a tomato into the flour, shake off any excess, and then dip the top of the tomato in the beaten egg. Place the tomato on a plate and repeat with the remaining tomatoes.

6 Place the tomatoes in the pot, top down, and fry until their tops are golden brown. Transfer the fried tomatoes into another skillet, fried side up.

7 Add water to the pan until it reaches three-quarters of the way up the tomatoes. Place the pan over medium-high heat and bring the water to a boil. Reduce the heat to low, cover the pan, and cook the tomatoes until the meat is cooked, the tomatoes are tender, and about one-quarter of the water remains, about 45 minutes.

8 Remove the tomatoes from the pan and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR

ZUPPA GALLURESE

6 CUPS BEEF STOCK (SEE PAGE 213)

7 OZ. PECORINO CHEESE, GRATED

3 TABLESPOONS CHOPPED FRESH PARSLEY

¼ TEASPOON CINNAMON

¼ TEASPOON FRESHLY GRATED NUTMEG

2.2 LBS. DAY-OLD BREAD, SLICED THIN

1 LB. CACIOCAVALLO CHEESE, SLICED THIN

1 Place the stock in a saucepan and warm it over medium heat.

2 Place the pecorino, parsley, cinnamon, and nutmeg in a bowl and stir to combine.

3 Preheat the oven to 350°F. Layer some of the bread on the bottom of a 13 x 9–inch baking pan. Top with some of the caciocavallo and the pecorino mixture and prick the cheese with a fork. Continue the layering process until all of these ingredients have been used up.

4 Pour the stock over the dish, place it in the oven, and bake until the gallurese is golden brown, about 30 minutes.

5 Remove the gallurese from the oven and let it rest for 20 minutes. Garnish with fresh herbs and serve.

AS NEEDED OR TO TASTE: CHOPPED FRESH HERBS

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR

RUTABAGA & FIG SOUP

1 ONION, CHOPPED

4 CUPS PEELED AND CHOPPED RUTABAGA

1 TABLESPOON HONEY

4 CUPS VEGETABLE STOCK (SEE PAGE 212)

1 TEASPOON FRESH THYME

16 FRESH FIGS

1 CUP BUTTERMILK

1 Coat the bottom of a medium saucepan with olive oil and warm it over medium heat. Add the onion and rutabaga and cook, stirring occasionally, until the onion is soft, about 10 minutes.

2 Stir in the honey, stock, thyme, and figs and bring the soup to a boil.

3 Reduce the heat so that the soup simmers and cook until the rutabaga is tender, about 20 minutes.

4 Transfer the soup to a food processor or blender and blitz until smooth. Place the soup in a clean saucepan, add the buttermilk, and bring to a simmer.

5 Season the soup with salt and pepper, ladle it into warm bowls, and serve with the Spicy Chickpeas.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, BLACK PEPPER, SPICY CHICKPEAS (SEE PAGE 136)

YIELD: 4 TO 6 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES

AVGOLEMONO

8 CUPS CHICKEN STOCK (SEE PAGE 209)

½ CUP ORZO

3 EGGS

JUICE OF 1 LEMON

1 TABLESPOON COLD WATER

½ CUP CHOPPED LEFTOVER CHICKEN

1 Place the stock in a large saucepan and bring it to a boil. Reduce the heat so that the stock simmers. Add the orzo and cook until tender, about 5 minutes.

2 Strain the Chicken Stock and orzo over a large bowl. Set the orzo aside. Return the stock to the pan and bring it to a simmer.

3 Place the eggs in a mixing bowl and beat until mixed and frothy. Stir in the lemon juice and cold water. While stirring constantly, add approximately ½ cup of the stock to the egg mixture. Stir another cup of stock into the egg mixture and then stir the tempered eggs into the saucepan. Reduce the heat to low and be careful not to let the stock come to boil once you add the egg mixture.

4 Return the orzo to the soup and add the chicken. Cook, stirring continually, until everything is warmed through, about 2 minutes. Season with salt and pepper, ladle the soup into warmed bowls, and garnish each portion with slices of lemon and dill.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, SLICES OF LEMON, CHOPPED FRESH DILL

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 24 HOURS

FAVA BEAN SOUP WITH SEARED HALLOUMI CHEESE

1½ CUPS DRIED FAVA BEANS, SOAKED OVERNIGHT

6 CUPS VEGETABLE STOCK (SEE PAGE 212)

4 GARLIC CLOVES, MINCED

5 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 SHALLOT, MINCED

ZEST AND JUICE OF 1 LEMON

½ LB. HALLOUMI CHEESE, CUT INTO 4 PIECES

1 Drain the fava beans and place them in a large saucepan with the stock and garlic. Bring to a boil, reduce the heat so that the soup simmers, cover, and cook until the beans are so tender that they are starting to fall apart, about 1 hour.

2 While the soup is simmering, place ¼ cup of the olive oil in a skillet and warm over medium heat. When the oil starts to shimmer, add the shallot and cook, stirring occasionally, until it starts to soften, about 5 minutes. Remove the pan from heat, stir in the lemon zest, and let the mixture sit for 1 hour.

3 Transfer the soup to a food processor and blitz until smooth. Return the soup to a clean saucepan, season with salt and pepper, and bring it to a gentle simmer. Stir in the shallot mixture and lemon juice, sprinkle parsley over the soup, and cook until the soup is warmed through. Remove the pan from heat.

4 Warm a skillet over medium heat. Place the remaining olive oil in a small bowl, add the cheese, and toss to coat. Place the cheese in the pan and cook until it is browned on both sides, about 2 minutes per side.

5 Ladle the soup into warmed bowls and serve with lemon wedges and the seared Halloumi.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH PARSLEY, LEMON WEDGES

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

EGGPLANT & ZUCCHINI SOUP

1 LARGE EGGPLANT, PEELED AND CHOPPED

2 LARGE ZUCCHINI, CHOPPED

1 ONION, CHOPPED

3 GARLIC CLOVES, MINCED

3 CUPS CHICKEN STOCK (SEE PAGE 209)

1 TABLESPOON FINELY CHOPPED FRESH OREGANO

1 TABLESPOON CHOPPED FRESH MINT, PLUS MORE FOR GARNISH

1 Preheat the oven to 425°F. Place the eggplant, zucchini, onion, and garlic in a baking dish, drizzle olive oil over the mixture, and gently stir to coat. Place the dish in the oven and roast for 30 minutes, removing to stir occasionally.

2 Remove the vegetables from the oven and let them cool briefly.

3 Place half of the roasted vegetables in a food processor. Add the stock and blitz until pureed. Place the puree in a medium saucepan, add the remaining roasted vegetables, and bring to a boil.

4 Stir in the oregano and mint and season with salt and pepper. Cook for 2 minutes and then ladle the soup into warmed bowls. Garnish with additional mint and serve with Tzatziki, Pita Bread, and sliced cucumbers.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, BLACK PEPPER, TZATZIKI (SEE PAGE 34), PITA BREAD (SEE PAGE 124), SLICED CUCUMBERS

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

MANSAF

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 ONION, CHOPPED

2 LBS. LAMB SHOULDER, CUBED

6 CUPS BEEF STOCK (SEE PAGE 213)

SEEDS FROM 2 CARDAMOM PODS

1 CUP FULL-FAT GREEK YOGURT

1 Place the olive oil in a saucepan and warm over medium-high heat. Add the onion and cook, stirring frequently, until it starts to soften, about 5 minutes. Add the lamb and cook until it is browned all over, about 8 minutes.

2 Add the stock and cardamom and bring the soup to a boil. Reduce the heat to medium-low, cover the pan, and simmer until the lamb is very tender, about 1 hour.

3 Stir in the yogurt, season with salt and pepper, and remove the pan from heat. To serve, ladle the soup over rice and garnish with toasted pine nuts and parsley.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, COOKED LONG-GRAIN RICE, TOASTED PINE NUTS, CHOPPED FRESH PARSLEY

MANSAF

SEE PAGE 117

YIELD: 4 SERVINGS
ACTIVE TIME: 1 HOUR
TOTAL TIME: 3 HOURS

ZUPPA DI CASTAGNE SARDA

1 LB. CHESTNUTS

6 OZ. LARD, CHOPPED

1 ONION, FINELY DICED

6 CUPS WATER, PLUS MORE AS NEEDED

¾ LB. SHORT-FORMAT PASTA

1 Preheat the oven to 160°F. Peel the chestnuts, place them on a baking sheet, and roast them for 20 minutes. Remove the chestnuts from the oven, remove the nuts from the shells, and set the nuts aside.

2 Place the lard in a large saucepan and warm it over medium heat. Add the onion and cook, stirring occasionally, until it has softened, about 5 minutes.

3 Add the chestnuts and water, season with salt, and partially cover the pan. Bring the soup to a simmer, reduce the heat to low, and cook for 1½ hours.

4 Add the pasta and cook until it is al dente, adding more water if needed.

5 Ladle the soup into warmed bowls and serve.

AS NEEDED OR TO TASTE: SALT

YIELD: 6 SERVINGS
ACTIVE TIME: 1 HOUR
TOTAL TIME: 24 HOURS

AVIKAS

1 LB. BEEF CHUCK, CUBED

1 YELLOW ONION, CHOPPED

1 TABLESPOON TOMATO PASTE

½ CUP DRIED CANNELLINI BEANS, SOAKED OVERNIGHT AND DRAINED

1 Coat the bottom of a large saucepan with olive oil and warm it over medium-high heat.

2 Season the beef with salt, place it in the pan, and cook until well browned all over, turning it as needed. Transfer the beef to a plate and set it aside.

3 Add the onion to the pan and cook, stirring occasionally, until golden brown, about 10 minutes. Add the tomato paste and cook until it has caramelized, about 2 minutes.

4 Return the beef to the pot, stir in the beans, and season with salt and pepper. Cover with water, bring the soup to a boil, and then reduce the heat. Cover the pan and gently simmer until the soup has thickened and the beans and beef are tender, about 30 minutes.

5 To serve, ladle the soup over rice.

AS NEEDED OR TO TASTE: EXTRA-VIRGIN OLIVE OIL, SALT, BLACK PEPPER, COOKED LONG-GRAIN RICE

ARUGULA SALAD WITH FIG VINAIGRETTE

SEE PAGE 138

SALADS & SIDES

AT TIMES, ALL YOU HAVE TIME FOR IS TOSSING A PROTEIN IN A SKILLET, IN THE OVEN, OR ON THE GRILL. YOU DON’T HAVE TO TURN YOUR BACK ON THE MEDITERRANEAN COMPLETELY, THOUGH. WHILE YOUR PIECE OF CHICKEN OR FISH IS COOKING, SIMPLY WHIP UP ONE OF THESE VEGETABLE-FORWARD PREPARATIONS TO ROUND OUT YOUR TABLE AND REMAIN IN TOUCH WITH THE BALANCED APPROACH TO EATING THAT HAS LONG BEEN SECOND NATURE IN THE REGION.

YIELD: 8 SERVINGS
ACTIVE TIME: 1 HOUR
TOTAL TIME: 3 HOURS

PITA BREAD

1 CUP LUKEWARM WATER (90°F)

1 TABLESPOON ACTIVE DRY YEAST

1 TABLESPOON SUGAR

1¾ CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED

1 CUP WHOLE WHEAT FLOUR

1 TABLESPOON KOSHER SALT

1 In a large mixing bowl, combine the water, yeast, and sugar. Let the mixture sit until it starts to foam, about 10 minutes.

2 Add the flours and salt to the mixing bowl and work the mixture until it comes together as a smooth dough. Cover the bowl with a linen towel and let it rise for about 15 minutes.

3 Preheat the oven to 500°F and place a baking stone on the floor of the oven.

4 Divide the dough into eight pieces and form them into balls. Place the balls on a flour-dusted work surface, press them down, and roll them until they are about ¼ inch thick.

5 Working with one pita at a time, place the pita on the baking stone and bake until it is puffy and brown, about 8 minutes.

6 Remove the pita from the oven and serve warm or at room temperature.

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

PANZARELLA

4 CUPS CUBED CRUSTY BREAD

6 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 TABLESPOONS RED WINE VINEGAR

1 LB. CHERRY TOMATOES, HALVED

1 (14 OZ.) CAN OF CANNELLINI BEANS, DRAINED AND RINSED

½ RED ONION, SLICED THIN

4 CUPS BABY ARUGULA

1 Preheat the oven to 375°F. Place the bread and 2 tablespoons of the olive oil in a mixing bowl, season with salt and pepper, and toss to coat. Place the bread on a baking sheet, place it in the oven, and bake until it is golden brown, 8 to 10 minutes, stirring frequently. Remove the bread from the oven and let it cool.

2 Place the vinegar in a salad bowl. While whisking, slowly drizzle in the remaining olive oil. As this is a split vinaigrette, the oil will not emulsify. Add the tomatoes, beans, and onion to the vinaigrette, season with basil, and toss to coat.

3 Add the bread and baby arugula, stir gently until combined, and season the salad with salt and pepper. Garnish with Parmesan and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, GRATED PARMESAN CHEESE, CHOPPED FRESH BASIL

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 30 MINUTES

BRAISED FENNEL

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 FENNEL BULBS, TRIMMED AND HALVED

½ CUP WHITE WINE

ZEST AND JUICE OF ½ LEMON

2 CUPS CHICKEN STOCK (SEE PAGE 209)

1 TABLESPOON HONEY

1 RADICCHIO, CORE REMOVED, SLICED THIN

1 Place the olive oil in a Dutch oven and warm it over medium-high heat. Add the fennel and cook until it is golden brown on both sides, 6 to 8 minutes.

2 Add the white wine and cook until it has almost evaporated, about 3 minutes, scraping up any browned bits from the bottom of the Dutch oven.

3 Add the lemon zest, lemon juice, stock, and honey, bring to a simmer, and cover the pot. Simmer until the fennel is tender, about 10 minutes. Remove the fennel from the pot with a slotted spoon and place it in a bowl.

4 Add the radicchio to the Dutch oven and cook over medium heat, stirring frequently, until it has softened, about 5 minutes. Place the radicchio on top of the fennel, season the dish with salt and pepper, and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 8 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES

OCTOPUS SALAD

1 WHOLE OCTOPUS

3 RADISHES, SLICED THIN

1 CUP WHITE VINEGAR

1 PEAR, CORED AND SLICED

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

½ CUP SALSA VERDE (SEE PAGE 214)

2 CUPS MESCLUN GREENS

1 Fill a pot large enough to fully submerge the octopus with water and bring it to a simmer. Add the octopus and cover the pot. Simmer until the octopus is very tender, 45 minutes to 1 hour. Remove the tentacles from the octopus and let them cool.

2 While the octopus is cooking, place the radishes in a bowl, season with salt, and toss to coat. Cover the radishes with some of the vinegar and let them sit.

3 Place the pear in a separate bowl, season with salt, and toss to coat. Cover the pear with some of the vinegar and let it sit.

4 Warm a large cast-iron skillet over high heat. Brush the pan with the olive oil, pat the octopus tentacles dry, place them in the pan, and sear until slightly charred all over, 3 to 4 minutes.

5 To serve, spread some of the salsa on a plate and place a full tentacle alongside it. Put some of the greens in a small pile beside the tentacle, sprinkle the radishes and pear on top, and enjoy.

AS NEEDED OR TO TASTE: SALT

YIELD: 6 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 1 HOUR

SLOW-COOKED CHERRY TOMATOES

1½ LBS. HEIRLOOM CHERRY TOMATOES

½ HEAD OF GARLIC

2 SPRIGS OF FRESH ROSEMARY

½ CUP AVOCADO OIL

¾ TEASPOON CORIANDER SEEDS

½ TEASPOON SUGAR

1 TABLESPOON RED WINE VINEGAR

1 Preheat the oven to 350°F and position a rack in the middle. Place the tomatoes, garlic, rosemary, avocado oil, coriander seeds, and sugar in a baking dish, season with salt, and toss to coat.

2 Turn the garlic cut side down, place the dish in the oven, and then roast until the tomatoes are browned and very tender, about 50 minutes, tossing them two or three times as they cook.

3 Remove the dish from the oven and let it cool slightly.

4 Add the vinegar, stir to combine, and enjoy.

AS NEEDED OR TO TASTE: SALT

SLOW-COOKED CHERRY TOMATOES

SEE PAGE 129

YIELD: 4 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

SMOKY SEARED EGGPLANT

1 ONION, QUARTERED

¼ CUP AVOCADO OIL

1 SMALL EGGPLANT, TRIMMED AND CUBED

1 RED BELL PEPPER, STEM AND SEEDS REMOVED, DICED

¼ CUP BALSAMIC VINEGAR

1 Place the wood chips in a small cast-iron skillet and light them on fire. Place the cast-iron pan in a roasting pan and place the onion beside the skillet. Cover the roasting pan with aluminum foil and smoke the onion for 20 minutes.

2 Transfer the onion to a food processor and puree until smooth. Season with salt, stir to combine, and set the puree aside.

3 Place the avocado oil in a large skillet and warm it over high heat. Add the eggplant, season with salt, and sear it for 1 minute. Turn the eggplant over, add the bell pepper, and cook for another minute.

4 Add the balsamic vinegar and toss to coat.

5 To serve, spoon the onion puree onto the serving plates and top with the vegetables.

AS NEEDED OR TO TASTE: WOOD CHIPS, SALT

YIELD: 2 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 50 MINUTES

SHAVED SNAP PEA SALAD

1 LB. SNAP PEAS

1 TABLESPOON CHOPPED FRESH DILL

1 TABLESPOON CHOPPED FRESH BASIL

1 TABLESPOON CHOPPED FRESH MINT

2 TEASPOONS HONEY

¼ CUP WHITE VINEGAR

1 Using a sharp knife, stack 4 snap peas and cut them into thin slices on a bias. Transfer them to a bowl and repeat with the remaining snap peas.

2 Add the dill, basil, mint, honey, and vinegar, season with salt, and toss until well combined.

3 Chill the salad in the refrigerator for 30 minutes.

4 Garnish the salad with crushed walnuts and serve.

AS NEEDED OR TO TASTE: SALT, CRUSHED WALNUTS

YIELD: 2 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

PEPPERY GLAZED ASPARAGUS

JUICE OF 1 LEMON

1 TABLESPOON SUGAR

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

2 GARLIC CLOVES, MINCED

10 ASPARAGUS STALKS, TRIMMED

1 TEASPOON BLACK PEPPER

1 Preheat the broiler on the oven to high. Place the lemon juice, sugar, olive oil, and garlic in a bowl, season with salt, stir until well combined, and then add the asparagus. Toss until the asparagus is coated.

2 Place the asparagus on a baking sheet and sprinkle the pepper over it. Place the asparagus in the oven and broil until the asparagus is beautifully browned, approximately 10 minutes.

3 Remove the asparagus from the oven, garnish with the Parmesan, and enjoy.

AS NEEDED OR TO TASTE: SALT, SHAVED PARMESAN CHEESE

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 24 HOURS

SPICY CHICKPEAS

1 CUP DRIED CHICKPEAS, SOAKED OVERNIGHT AND DRAINED

2 CUPS CANOLA OIL

1 TEASPOON SMOKED PAPRIKA

½ TEASPOON ONION POWDER

½ TEASPOON BROWN SUGAR

¼ TEASPOON GARLIC POWDER

1 Bring 4 cups of water to a boil in a saucepan. Add the chickpeas, reduce heat so that the water simmers, and cook until the chickpeas are tender, 45 minutes to 1 hour. Drain the chickpeas, place them on a paper towel–lined plate, and pat them dry.

2 Place the canola oil in a Dutch oven and warm it to 350°F over medium heat.

3 Place the remaining ingredients in a bowl, stir until thoroughly combined, and set the mixture aside.

4 Place the chickpeas in the hot oil and fry until golden brown, about 3 minutes. Remove and place in the bowl with the seasoning mixture. Toss to coat, season the chickpeas with salt, chili powder, and cayenne, and serve.

AS NEEDED OR TO TASTE: SALT, CHILI POWDER, CAYENNE PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

CRISPY POLENTA CAKES

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 SHALLOT, MINCED

1 TEASPOON FRESH THYME

2 CUPS MILK

⅔ CUP POLENTA

1 CUP GRATED PARMESAN CHEESE

1 Line a square 8-inch baking dish with plastic wrap. Place 1 tablespoon of olive oil in a small saucepan and warm it over medium heat. Add the shallot and cook, stirring frequently, until it softens, about 3 minutes.

2 Add the thyme and cook, stirring continually, for 1 minute. Add the milk and bring to a boil. Add the polenta and cook, stirring frequently, until the mixture looks like scrambled eggs, about 10 minutes. Remove the pan from heat, add the Parmesan, and fold to incorporate.

3 Season the polenta with salt and pepper and transfer it to the baking dish, pressing down to ensure it is in an even layer. Place the polenta in the refrigerator and chill until it is firm, about 30 minutes.

4 Remove the polenta from the refrigerator and cut it into round or square cakes. Place the remaining olive oil in a large skillet and warm it over medium-high heat. Add the cakes to the pan and cook until they are golden brown on both sides, about 6 minutes. Transfer to a paper towel– lined plate to drain before serving.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

ARUGULA SALAD WITH FIG VINAIGRETTE

4 OZ. PROSCIUTTO, SLICED THIN

6 CUPS ARUGULA

2 OZ. PARMESAN CHEESE, SHAVED

2 TABLESPOONS FIG JAM

1 Preheat the oven to 350°F. Place the prosciutto on a baking sheet lined with a Silpat mat, place it in the oven, and bake until it is crispy and golden brown, about 10 minutes. Remove the prosciutto from the oven and let it cool. When it is cool enough to handle, chop it into bite-size pieces.

2 Place the arugula in a salad bowl, add vinaigrette to taste, and toss to coat. Add the Parmesan, season the salad with salt and pepper, and toss to combine. Top with candied walnuts and the prosciutto.

3 Spread some of the fig jam on each serving plate. Top with the salad and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, FIG VINAIGRETTE (SEE PAGE 214), CANDIED WALNUTS

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES

FRIED BRUSSELS SPROUTS WITH TAHINI & FETA

3 CUPS SMALL BRUSSELS SPROUTS, TRIMMED

2 TABLESPOONS TAHINI SAUCE (SEE PAGE 209)

½ CUP CRUMBLED FETA CHEESE

1 Add canola oil to a Dutch oven until it is about 2 inches deep and warm it to 350°F.

2 Gently slip the Brussels sprouts into the oil, working in batches to avoid crowding the pot. Fry the Brussels sprouts until golden brown, about 4 minutes, turning them as necessary. Remove one Brussels sprout to test that it is done—let it cool briefly and see if the inside is tender enough. Transfer the fried Brussels sprouts to a paper towel–lined plate.

3 Place the sprouts, tahini, and feta in a mixing bowl and stir until combined. Season the dish with salt and serve.

AS NEEDED OR TO TASTE: CANOLA OIL, SALT

FRIED BRUSSELS SPROUTS WITH TAHINI & FETA

SEE PAGE 139

YIELD: 2 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES

FIG & GOAT CHEESE SALAD

1 CUP PINOT NOIR

¼ CUP SUGAR

4 ORANGE SLICES

6 FRESH FIGS, HALVED

2 TABLESPOONS CRUMBLED GOAT CHEESE

1 Prepare a charcoal or gas grill for high heat (about 500°F). Place the wine and sugar in a small saucepan and warm the mixture over medium-high heat, stirring until the sugar has dissolved. Simmer until the mixture has reduced to a syrupy consistency. Remove the pan from heat and set it aside.

2 Place the orange slices on the grill and cook until they’re caramelized on each side, about 2 minutes. Remove them from the grill and set them aside.

3 Place the figs on the grill, cut side down, and cook until they are lightly browned and soft, about 4 minutes.

4 To serve, place the orange slices on a plate, place the figs on top of the orange slices, sprinkle the goat cheese over the dish, and then drizzle the reduction over the top.

YIELD: 1 LOAF
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 3 HOURS

ZA’ATAR BREAD

½ CUP PLUS 1 TABLESPOON EXTRA-VIRGIN OLIVE OIL, PLUS MORE AS NEEDED

1¾ CUPS BREAD FLOUR, PLUS MORE AS NEEDED

1½ TEASPOONS INSTANT YEAST

1 TEASPOON SUGAR

½ CUP PLUS 2 TABLESPOONS WARM WATER (105°F)

1 TEASPOON FINE SEA SALT

3 TABLESPOONS ZA’ATAR (SEE PAGE 208)

1 Coat a bowl with olive oil. Place the flour, yeast, sugar, water, 3 tablespoons of the olive oil, and the fine sea salt in the work bowl of a stand mixer fitted with the dough hook and work the mixture on low until it comes together as a smooth dough. Increase the speed to medium and work the dough until it is a tight, elastic ball.

2 Place the dough in the bowl, cover the bowl with plastic wrap, and let the dough rise in a naturally warm spot until it has doubled in size, about 1 hour.

3 Preheat the oven to 375°F. Coat a 10 x 8–inch rimmed baking sheet with 2 tablespoons of the olive oil. Place the dough on the pan and gently stretch it to the edges of the pan. Cover the pan with plastic wrap and let it rest in the naturally warm space until it has doubled in size, about 30 minutes.

4 Place the Za’atar and the remaining olive oil in a bowl and stir to combine. Spread the mixture over the dough and sprinkle sesame seeds over it.

5 Place the pan in the oven and bake until the bread is golden brown, about 20 minutes, rotating the pan halfway through.

6 Remove the bread from the oven and sprinkle flaky sea salt over the top. Let the bread cool slightly before slicing and serving.

AS NEEDED OR TO TASTE: SESAME SEEDS, FLAKY SEA SALT

YIELD: 4 TO 6 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES

MINT & SAGE BUTTERNUT SQUASH

1 BUTTERNUT SQUASH

1 TEASPOON AVOCADO OIL

1 TABLESPOON CHOPPED FRESH SAGE

1 TABLESPOON CHOPPED FRESH MINT

1 Preheat the oven to 350°F. Peel the squash, halve it, and remove the seeds. Dice the squash into small cubes and place them in a mixing bowl.

2 Add the avocado oil, sage, and mint and toss to coat.

3 Spread the squash on a baking sheet in a single, even layer. Place the squash in the oven and roast until it is fork-tender, about 15 minutes.

4 Remove the squash from the oven and enjoy.

YIELD: 6 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 45 MINUTES

KEMIA DE REMOLACHAS

3 BEETS

1 TABLESPOON PLUS 2 TEASPOONS KOSHER SALT

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

2 TEASPOONS CUMIN

¼ TEASPOON BLACK PEPPER

1 Place the beets and 1 tablespoon of the salt in a pot and cover with cold water. Bring to a boil and cook until the beets are fork-tender, about 30 minutes. Drain and let the beets cool slightly.

2 Peel the beets and cut them into 1-inch cubes.

3 Place the olive oil in a skillet and warm it over medium heat. Add the beets, cumin, remaining salt, and the pepper and cook, stirring frequently, for 3 minutes.

4 Transfer to a serving dish and enjoy warm or at room temperature.

YIELD: 6 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 20 MINUTES

KEMIA DE ZANAHORIAS

6 CARROTS, CUT INTO ¼-INCH-THICK ROUNDS

1 TABLESPOON EXTRA-VIRGIN OLIVE OIL

5 GARLIC CLOVES, SLICED THIN

1 TEASPOON HARISSA SAUCE (SEE PAGE 216)

1 TEASPOON PAPRIKA

1 TEASPOON CARAWAY SEEDS

1 TABLESPOON WHITE WINE VINEGAR

1 Bring a large pot of water to a boil. Add salt and the carrots and cook until the carrots are forktender, about 8 minutes. Drain the carrots and set them aside.

2 Place the olive oil in a large skillet and warm it over medium-high heat. Add the garlic and cook, stirring frequently, until golden brown. Add the cooked carrots, harissa, and paprika and cook, stirring frequently, for 3 minutes.

3 Transfer the mixture to a serving bowl, stir in the caraway seeds and vinegar, season with salt, tossto combine, and serve.

AS NEEDED OR TO TASTE: SALT

YIELD: 2 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

GLAZED OKRA

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

24 OKRA PODS, TRIMMED

1 TEASPOON BROWN SUGAR

1 TEASPOON WHITE VINEGAR

SMOKED POTATO PUREE (SEE PAGE 170)

1 Place the olive oil in a large cast-iron pan and warm it over high heat. Add the okra, season with salt and pepper, and cook until the okra is browned all over, turning it as necessary.

2 Remove the okra from the pan and set it aside. Turn off the heat but leave the pan on the stove.

3 Place the brown sugar and vinegar in the pan and stir until the mixture is syrupy. Remove the pan from heat and let the glaze cool slightly.

4 Spread the Smoked Potato Puree on a serving plate, arrange the okra in a line on top of it, drizzle the glaze over the top, and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

GLAZED OKRA

SEE PAGE 147

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES

WARM COUSCOUS SALAD

1¾ CUPS WATER

7 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1½ CUPS ISRAELI COUSCOUS

1½ TABLESPOONS FRESH LEMON JUICE

1 GARLIC CLOVE, MINCED

2 TEASPOONS MUSTARD

1 TEASPOON HONEY

1 Place the water and 1 tablespoon of olive oil in a saucepan, season with salt, and bring it to a boil. Add the couscous and cook for 8 minutes.

2 Place the lemon juice, garlic, mustard, and honey in a mixing bowl and whisk to combine. While whisking continually, slowly drizzle in the remaining olive oil until it has emulsified.

3 Drain the couscous and place it in a serving bowl. Add dressing to taste, season the salad with salt and pepper, and toss to combine. Garnish with mint and parsley and serve.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, CHOPPED FRESH MINT, CHOPPED FRESH PARSLEY

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

FUL MEDAMES

1 ONION, CHOPPED

3 GARLIC CLOVES, MINCED

2 TOMATOES, CHOPPED

2 (14 OZ.) CANS OF FAVA BEANS, DRAINED AND RINSED; OR 3 CUPS SHELLED AND COOKED FRESH FAVA BEANS

1 TEASPOON CUMIN

1 TABLESPOON RAS EL HANOUT (SEE PAGE 210)

3 TABLESPOONS FRESH LEMON JUICE

1 Coat a large skillet with avocado oil and warm it over medium heat. Add the onion and garlic and cook, stirring frequently, until the onion is translucent, about 4 minutes.

2 Add the tomatoes and cook for another 4 minutes. Stir in the fava beans, cumin, and Ras el Hanout, season with cayenne, reduce the heat to medium-low, and cook for 10 minutes.

3 Remove the pan from the heat and mash the fava beans lightly, right in the skillet, until most of the beans are mashed. Scoop into a serving bowl, add the lemon juice, season with salt, and stir to combine. Garnish with parsley and enjoy.

AS NEEDED OR TO TASTE: AVOCADO OIL, CAYENNE PEPPER, SALT, CHOPPED FRESH PARSLEY

FUL MEDAMES

SEE PAGE 151

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 40 MINUTES

BRAISED CAULIFLOWER

¼ CUP EXTRA-VIRGIN OLIVE OIL

1 HEAD OF CAULIFLOWER, TRIMMED AND HALVED THROUGH THE STEM

2 GARLIC CLOVES, MINCED

⅛ TEASPOON RED PEPPER FLAKES

1 TEASPOON SUMAC

½ CUP WHITE WINE

6 TO 8 CUPS VEGETABLE STOCK (SEE PAGE 212)

1 Place the olive oil in a Dutch oven and warm it over medium heat. Season the cauliflower with salt and pepper, place it in the Dutch oven, and cook until it is golden brown all over, about 6 minutes, turning it as necessary. Remove the cauliflower from the pot and set it aside.

2 Add the garlic, red pepper flakes, and sumac and cook, stirring continually, for 1 minute. Add the wine and cook until the alcohol has been cooked off, about 2 minutes. Return the cauliflower to the pot and add stock until the cauliflower is covered. Bring the mixture to a simmer and cook until the stem of the cauliflower is tender, about 10 minutes.

3 Transfer the cauliflower to a serving dish, garnish with scallions, and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, SLICED SCALLIONS

YIELD: 4 SERVINGS
ACTIVE TIME: 1 HOUR AND 30 MINUTES
TOTAL TIME: 3 HOURS

CHARRED SWEET POTATOES WITH TOUM

1½ LBS. SMALL SWEET POTATOES, SCRUBBED

4 TABLESPOONS UNSALTED BUTTER

TOUM (SEE PAGE 215)

2 TABLESPOONS HONEY

2 TEASPOONS NIGELLA SEEDS

1 Preheat the oven to 400°F and position a rack in the bottom third of the oven. Place the sweet potatoes in a large cast-iron skillet and poke them all over with a fork. Add just enough water to cover the bottom of the pan. Cover the pan tightly with aluminum foil, place it in the oven, and bake until the sweet potatoes are fork-tender, 30 to 35 minutes.

2 Remove the sweet potatoes from the oven, place them on a cutting board, and let them cool.

3 Slice the sweet potatoes in half lengthwise. Return the skillet to the oven and heat it for 20 minutes.

4 Remove the skillet from the oven, add 2 tablespoons of the butter, and swirl to coat. Place the sweet potatoes in the pan, cut side down, place them in the oven, and roast until the edges are browned and crispy, 18 to 25 minutes.

5 Remove the sweet potatoes from the oven. Spoon some of the Toum into a shallow bowl and arrange the sweet potatoes on top. Place the remaining butter and the honey in the skillet and warm over medium heat. Drizzle the honey butter over the sweet potatoes, sprinkle the nigella seeds over the top, season with salt, and serve.

AS NEEDED OR TO TASTE: SALT

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES

ROASTED PLUMS WITH TAHINI DRESSING

2 LBS. PLUMS, HALVED AND PITS REMOVED

2 TABLESPOONS AVOCADO OIL

1½ TEASPOONS FINE SEA SALT, PLUS MORE TO TASTE

1 TABLESPOON FRESH THYME OR OREGANO

3 TABLESPOONS FRESH LEMON JUICE, PLUS MORE TO TASTE

1 CUP TAHINI PASTE

1 Preheat the oven to 400°F and line a baking sheet with parchment paper. Arrange the plums, cut side up, on the baking sheet, drizzle the avocado oil over them, sprinkle the salt and herbs over them, and season with pepper. Toss to coat.

2 Place the baking sheet in the oven and reduce the heat to 250°F. Roast until the plums are very soft and starting to caramelize, about 2 hours. Remove the plums from the oven and let them cool slightly.

3 Place the lemon juice, tahini, ¾ cup ice water, and a few pinches of fine sea salt in a mixing bowl and whisk vigorously until the dressing comes together. It should lighten in color and thicken enough that it holds an edge when the whisk is dragged through it. Taste and adjust the seasoning as necessary.

4 Arrange the plums on a plate, drizzle the dressing over the top, and serve.

AS NEEDED OR TO TASTE: BLACK PEPPER

YIELD: 8 SERVINGS
ACTIVE TIME: 1 HOUR
TOTAL TIME: 2 HOURS

KOSHARI

6 OZ. FARFALLE OR ELBOW PASTA

½ CUP LENTILS, PICKED OVER AND RINSED

½ CUP WHITE RICE

3½ TABLESPOONS AVOCADO OIL

2 LARGE ONIONS, SLICED

1 CUP CANNED CHICKPEAS, DRAINED AND RINSED

1 Preheat the oven to 225°F. Bring water to a boil in a large saucepan. Add salt, let the water return to a boil, and add the pasta. Cook until it is al dente, 6 to 8 minutes. Drain the pasta and set it aside.

2 Bring salted water to a boil in another saucepan and add the lentils. Cook until they are tender, about 20 minutes. Drain the lentils and set them aside.

3 Place the rice and 1 cup water in a small saucepan and bring it to a boil. Cover the pan, reduce the heat to low, cover, and cook until the rice is tender, 18 to 20 minutes. Remove the pan from heat but keep it covered to keep the rice warm.

4 Place 2 tablespoons of avocado oil in a large skillet and warm it over medium-low heat. Add the onions and cook, stirring occasionally, until they are golden brown, about 30 minutes. Transfer the onions to a bowl and place it in the oven to keep warm.

5 Add ½ tablespoon of the avocado oil and the cooked pasta to the skillet and cook over medium heat, without stirring, until the bottom of the pasta is crispy, about 2 minutes. Stir and cook for another 2 minutes. Transfer the pasta to a serving dish.

6 Add ½ tablespoon of the avocado oil to the skillet. Add the lentils and cook until they are lightly browned, 1 to 2 minutes. Spoon the lentils over the pasta. Add the rice to the serving dish.

7 Add the remaining avocado oil to the skillet. Add the chickpeas and cook until they are warmed through, about 2 minutes. Spoon the chickpeas into the serving dish.

8 Spoon the caramelized onions into the serving dish. Drizzle tomato sauce over the top or serve it alongside the koshari.

AS NEEDED OR TO TASTE: SALT, TOMATO SAUCE

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES

GRAPEFRUIT & FENNEL SALAD

½ WHITE ONION

2 FENNEL STALKS, FRONDS REMOVED AND RESERVED

1 APPLE

1 TABLESPOON HONEY

3 TABLESPOONS WHITE VINEGAR

1 GRAPEFRUIT

1 JALAPEÑO CHILE PEPPER, STEM AND SEEDS REMOVED, SLICED THIN

1 Using a mandoline or a sharp knife, cut the white onion, fennel stalks, and apple into very thin slices. Chop the fennel fronds. Place these items in a bowl.

2 Add the honey and white vinegar, sprinkle fresh herbs over the salad, and toss to combine.

3 Trim the top and bottom from the grapefruit and then cut along the contour of the fruit to remove the pith and peel. Cut one segment, lengthwise, between the pulp and the membrane. Make a similar slice on the other side of the segment and then remove the pulp. Set aside and repeat with the remaining segments. This technique is known as “supreming” and can be used for all citrus fruits.

4 Add the segments to the salad bowl along with the jalapeño, toss to combine, and serve.

AS NEEDED OR TO TASTE: CHOPPED FRESH HERBS

YIELD: 8 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

HONEY-GLAZED CARROTS

5 LBS. CARROTS, PEELED

4 TABLESPOONS UNSALTED BUTTER

⅓ CUP ORANGE JUICE

1 TABLESPOON BUCKWHEAT HONEY

2 TABLESPOONS FRESH LEMON JUICE

1 Place the carrots, butter, orange juice, and honey in a saucepan, cover the pan, and cook over medium heat until the carrots are tender, about 10 minutes.

2 Uncover the pan, season with salt, and continue to cook the carrots, stirring occasionally, until the sauce reduces slightly, about 10 minutes.

3 Remove the pan from heat, add the lemon juice, season with cayenne, and stir to combine.

4 Transfer the carrots and sauce to a serving dish and serve immediately.

AS NEEDED OR TO TASTE: SALT, CAYENNE PEPPER

YIELD: 2 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 30 MINUTES

GRILLED ROMAINE & SWEET POTATO

1 CUP SHREDDED BAKED SWEET POTATO SKINS

1 TABLESPOON KOSHER SALT

2 TEASPOONS BLACK PEPPER

½ GREEN APPLE

½ CUP WHITE VINEGAR

1 HEART OF ROMAINE LETTUCE

2 TEASPOONS EXTRA-VIRGIN OLIVE OIL

1 Prepare a gas or charcoal grill for high heat (about 500°F). Add canola oil to a small saucepan until it is about 2 inches deep and warm it to 350°F. Add the sweet potato skins to the hot oil and fry until they are golden brown and crispy, about 1 minute. Remove the fried sweet potato skins from the oil and place them on a paper towel–lined plate. Season the potato skins with 1 teaspoon of salt and 1 teaspoon of pepper.

2 Cut the apple into ½-inch slices, leaving the skin on. Place the apple in a small bowl, add the white vinegar and 1 teaspoon of salt, and toss to coat. Set the mixture aside.

3 Cut off the bottom from the heart of romaine, separate the leaves, and place them in a bowl. Add the olive oil, the remaining salt, and remaining pepper and toss to coat.

4 Place the lettuce on the grill and cook until it is lightly charred on both sides, but take it off before it starts to wilt, about 1 minute.

5 Arrange the lettuce on a plate, crumble the fried sweet potato skins over the top, and distribute the apple on top. Drizzle balsamic over the dish, sprinkle feta on top, and serve.

AS NEEDED OR TO TASTE: CANOLA OIL, BALSAMIC VINEGAR, CRUMBLED FETA CHEESE

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

TURKISH EGGPLANT SALAD

2 LARGE EGGPLANTS

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

3 TOMATOES, DICED

1 WHITE ONION, JULIENNED

4 GARLIC CLOVES, MINCED

1 TABLESPOON PAPRIKA

½ CUP CHOPPED FRESH PARSLEY

1 Preheat the oven to 450°F. Poke a few holes in the eggplants, place them on a baking sheet, and place them in the oven. Roast until they are completely tender and starting to collapse, 40 minutes to 1 hour. Remove the eggplants from the oven and let them cool completely.

2 Place the olive oil in a large skillet and warm it over high heat. Add the tomatoes and onion and cook until the onion is translucent, about 4 minutes. Add the garlic and paprika, season with salt, cumin, and cayenne, and cook for approximately 20 minutes, stirring occasionally. Transfer the mixture to a mixing bowl.

3 Halve the eggplants and scoop the flesh into the tomato mixture. Stir to combine, adding the parsley as you go. Let the salad cool to room temperature before serving.

AS NEEDED OR TO TASTE: SALT, CUMIN, CAYENNE PEPPER

YIELD: 4 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES

HORIATIKI SALAD

1 CUCUMBER, SLICED

1 CUP CHERRY TOMATOES, HALVED

1 CUP CRUMBLED FETA CHEESE

1 RED ONION, SLICED

½ CUP PITTED KALAMATA OLIVES

1 TEASPOON DRIED OREGANO

½ CUP EXTRA-VIRGIN OLIVE OIL

1 Place the cucumber, cherry tomatoes, feta, onion, olives, and dried oregano in a mixing bowl and stir gently until combined.

2 Drizzle the olive oil over the salad, season with salt and pepper, gently toss to combine, and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER

YIELD: 2 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

ROASTED RADICCHIO

1 HEAD OF RADICCHIO

¼ CUP EXTRA-VIRGIN OLIVE OIL

¼ CUP BALSAMIC VINEGAR

1 TABLESPOON CAPERS, DRAINED AND RINSED

1 Preheat the oven to 450°F. Cut the head of radicchio in half and remove the stem. Separate the leaves and place them in a mixing bowl. Add the olive oil, season with salt, and toss to coat.

2 Arrange the radicchio on a baking sheet in a single layer. Place it in the oven and roast until the radicchio is brown and slightly wilted, 10 to 15 minutes. Remove it from the oven and leave the oven on.

3 Distribute the vinegar and capers over the radicchio and return it to the oven. Roast until the vinegar starts to bubble, 5 to 10 minutes.

4 Remove the radicchio from the oven and place it in a serving dish. Sprinkle feta over the top and serve.

AS NEEDED OR TO TASTE: SALT, CRUMBLED FETA CHEESE

YIELD: 2 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES

MOROCCAN CARROTS

2 LARGE CARROTS, PEELED

1 TABLESPOON AVOCADO OIL

1 TABLESPOON RAS EL HANOUT (SEE PAGE 210)

2 TEASPOONS HONEY

2 TEASPOONS TAHINI PASTE

1 Cut the carrots into matchsticks that are approximately ½ inch wide and 3 inches long.

2 Place the avocado oil in a large skillet and warm it over high heat. Add the carrots to the pan, making sure to leave as much space between them as possible. Sprinkle the Ras el Hanout over the carrots and sear until they are lightly charred all over, about 6 minutes, turning them as necessary.

3 Transfer the carrots to a paper towel–lined plate to drain.

4 Divide the carrots between the serving plates and drizzle the honey and tahini over each portion. Garnish with sesame seeds and enjoy.

AS NEEDED OR TO TASTE: SESAME SEEDS

MOROCCAN CARROTS

SEE PAGE 167

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

SMOKED POTATO PUREE

2 SWEET POTATOES, PEELED AND CHOPPED

1 YUKON GOLD POTATO, PEELED AND CHOPPED

½ CUP HEAVY CREAM

2 TABLESPOONS UNSALTED BUTTER

1 Preheat the oven to 250°F. Place the wood chips in a cast-iron skillet and place the pan over high heat. When the wood chips start to smoke, place the skillet in a deep roasting pan. Set the sweet potatoes and potato in the roasting pan (not in the skillet) and cover the roasting pan with aluminum foil. Place it in the oven and smoke for 30 minutes.

2 While the sweet potatoes and potatoes are smoking in the oven, bring water to a boil in a large saucepan.

3 Remove the sweet potatoes and potatoes from the oven, add salt to the boiling water, and then add the sweet potatoes and potatoes. Cook until they are fork-tender, 20 to 25 minutes.

4 Drain, place the sweet potatoes and potatoes in a mixing bowl, and add the remaining ingredients. Mash until smooth, season with salt, and serve immediately.

AS NEEDED OR TO TASTE: WOOD CHIPS, SALT

YIELD: 2 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR AND 30 MINUTES

BEETS WITH WALNUT DUKKAH

2 LARGE BEETS

2 TABLESPOONS CHOPPED WALNUTS

2 TABLESPOONS CHOPPED HAZELNUTS

2 TEASPOONS BLACK PEPPER

2 TEASPOONS POPPY SEEDS

2 TEASPOONS BLACK SESAME SEEDS

1 TABLESPOON AVOCADO OIL

1 Place the beets in a saucepan with at least 5 cups of water, add salt, and bring to a boil. Cook the beets until a knife inserted into them easily passes through to their centers, 30 to 40 minutes.

2 Drain the beets, run them under cold water, and peel off the skins and stems; it is easiest to do this while the beets are still hot. Cut the peeled beets into ¾-inch cubes and set them aside.

3 Place the nuts in a resealable bag and use a rolling pin to crush them. Transfer to a small bowl, add the black pepper and poppy seeds, and stir to combine. Set the mixture aside.

4 Place the avocado oil in a large skillet and warm it over high heat. Place the beets in the pan and sear until they are well browned all over, about 5 minutes, turning the beets as necessary. Transfer the beets to a paper towel–lined plate to drain.

5 To serve, spread some Labneh across a shallow bowl, pile the beets on top, and sprinkle the dukkah over the dish. Grate cinnamon over the dish and enjoy.

AS NEEDED OR TO TASTE: SALT, LABNEH (SEE PAGE 48), FRESHLY GRATED CINNAMON

BEETS WITH WALNUT DUKKAH

SEE PAGE 171

YIELD: 8 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 30 MINUTES

ROMANO BEANS WITH MUSTARD VINAIGRETTE & WALNUTS

1 CUP WALNUTS

3 LBS. ROMANO BEANS, TRIMMED

3 TABLESPOONS RED WINE VINEGAR

2 TABLESPOONS DIJON MUSTARD

1 GARLIC CLOVE, FINELY GRATED

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL, PLUS MORE TO TASTE

¾ CUP CHOPPED FRESH PARSLEY

1 Preheat the oven to 350°F. Place the walnuts on a rimmed baking sheet, place them in the oven, and toast until they are browned and fragrant, 8 to 10 minutes, tossing halfway through.

2 Remove the walnuts from the oven and let them cool. When the walnuts have cooled slightly, chop them and set aside.

3 Bring salted water to a boil in a large saucepan and prepare an ice bath. Place the beans in the boiling water and cook until they are bright green and tender, 8 to 10 minutes. Using a slotted spoon, transfer them to the ice bath and let them cool. Drain, pat the beans dry, and set them aside.

4 Place the vinegar, mustard, garlic, and olive oil in a large mixing bowl and whisk until thoroughly combined. Let the dressing rest for 10 minutes.

5 Add the walnuts and beans to the dressing. Sprinkle the parsley over the beans, season with salt, pepper, and lemon zest, and toss to coat. Transfer to a platter, drizzle more olive oil over the top, and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, LEMON ZEST

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

SUMAC & APPLE CAULIFLOWER

1 APPLE, PEELED AND QUARTERED

1 ONION, QUARTERED

1 TABLESPOON SUMAC

1 TABLESPOON SUGAR

1 HEAD OF CAULIFLOWER, TRIMMED

2 TABLESPOONS HONEY

2 TABLESPOONS TAHINI PASTE

1 Preheat the oven to 400°F. Place the apple, onion, sumac, and sugar in a food processor, add ½ cup water, and puree until combined.

2 Place the cauliflower in a roasting pan and pour the apple-and-sumac mixture over it. Cover the pan with aluminum foil, place it in the oven, and roast until the cauliflower is fork-tender, about 45 minutes.

3 Raise the oven’s temperature to 450°F and remove the aluminum foil. Roast the cauliflower until crispy, about 10 minutes.

4 Remove the cauliflower from the oven, drizzle the honey and tahini over the top, season with salt, and serve.

AS NEEDED OR TO TASTE: SALT

YIELD: 4 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 15 MINUTES

CUCUMBER, MINT & SUMAC SALAD

12 PERSIAN CUCUMBERS, CHOPPED ON A BIAS

1½ TABLESPOONS SUMAC

¼ CUP EXTRA-VIRGIN OLIVE OIL

¼ CUP FRESH LEMON JUICE

1 Place the cucumbers, 1 tablespoon of the sumac, the olive oil, lemon juice, and salt in a large bowl and toss to combine.

2 Transfer the salad to a serving bowl, taste, and adjust the seasoning as necessary. Sprinkle the remaining sumac on top, garnish with the mint, and enjoy.

AS NEEDED OR TO TASTE: SALT, CHOPPED FRESH MINT

YIELD: 8 SERVINGS
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 1 HOUR

FARRO SALAD WITH OLIVE & WHOLE LEMON VINAIGRETTE

2 CUPS FARRO

2 CUPS GREEN OLIVES, PITTED

1 LEMON

2 SHALLOTS, MINCED

½ CUP EXTRA-VIRGIN OLIVE OIL

2 CUPS CHOPPED FRESH MINT OR CILANTRO

2 CUPS CHOPPED FRESH PARSLEY

1 Place the farro in a large, wide saucepan and toast it over medium heat, stirring frequently, until it is golden brown and fragrant, about 4 minutes. Remove the pan from heat, cover the farro by 1 inch with cold water, and season generously with salt.

2 Place the pan over medium-high heat and bring to a boil. Reduce the heat and simmer the farro, skimming any foam from the surface, until it is tender but still has some bite, 25 to 35 minutes. Drain and transfer the farro to a large bowl.

3 Mash the olives to break them up into large, craggy pieces and place them in a large bowl.

4 Halve the lemon, remove the seeds, and finely dice the entire lemon, peel and all. Add the lemon and shallots to the olives, toss to combine, and season with salt and pepper. Let the dressing stand for 5 minutes to allow the flavors to meld.

5 Place the olive oil in a small saucepan and warm it over medium heat. Add the dressing and cook, swirling the pan occasionally, until the dressing is warmed through and the shallots have softened slightly, about 4 minutes.

6 Add the dressing to the farro and toss to combine. Taste and season with salt, pepper, and lemon juice. Add the fresh herbs, fold to incorporate them, and enjoy.

AS NEEDED OR TO TASTE: SALT, BLACK PEPPER, FRESH LEMON JUICE

YIELD: 4 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 20 MINUTES

ZA’ATAR OKRA & LEMONS

2 TABLESPOONS AVOCADO OIL

1 LB. OKRA, TRIMMED

1 LEMON, CUT INTO WEDGES

1 Place the avocado oil in a large skillet and warm it over high heat. Add the okra and lemon wedges, season with salt, and cook, stirring frequently, until the okra and lemon begin to char.

2 Remove the pan from heat and season with Za’atar. Place the mixture in a serving bowl, garnish with parsley, and enjoy.

AS NEEDED OR TO TASTE: SALT, ZA’ATAR (SEE PAGE 208), CHOPPED FRESH PARSLEY

GOAT CHEESE & HONEY PANNA COTTA

SEE PAGE 189

DESSERTS

THE HEALTH AND WELLNESS INDUSTRY’S APPROPRIATION OF THE CONCEPT OF MEDITERRANEAN CUISINE TENDS TO MAKE PEOPLE THINK THERE’S NOT ALL THAT MUCH GOING ON IN TERMS OF SWEETS IN THE REGION. BUT THE EXCEPTIONAL PRODUCE IN THE AREA (FIGS, LEMONS, HONEY, TO NAME A FEW) LEADS TO A PREDILECTION FOR CONFECTIONS THAT CAN SATISFY A SWEET TOOTH WITHOUT LEADING ONE AWRY IN THEIR QUEST TO LIVE A HEALTHIER LIFE.

YIELD: 3 CUPS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 2 HOURS

MEYER LEMON CURD

¾ CUP FRESH MEYER LEMON JUICE

4 EGGS

¾ CUP SUGAR

⅛ TEASPOON KOSHER SALT

¼ TEASPOON PURE VANILLA EXTRACT

½ CUP UNSALTED BUTTER, SOFTENED

1 Fill a small saucepan halfway with water and bring it to a gentle simmer.

2 Place the lemon juice in a small saucepan and warm it over low heat.

3 Combine the eggs, sugar, salt, and vanilla in a metal mixing bowl. Place the bowl over the simmering water and whisk the mixture continually until it is 135°F on an instant-read thermometer.

4 When the lemon juice comes to a simmer, gradually add it to the egg mixture while whisking constantly.

5 When all of the lemon juice has been incorporated, whisk the curd until it has thickened and is 155°F. Remove the bowl from heat, add the butter, and stir until thoroughly incorporated.

6 Transfer the curd to a mason jar, place plastic wrap directly on its surface, and let it cool. Once cool, serve the curd or store it in the refrigerator, where it will keep for up to 2 weeks.

YIELD: 4 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR

YOGURT MOUSSE WITH BLUEBERRY COMPOTE & GRANOLA

2 SHEETS OF GELATIN

2 TABLESPOONS FRESH LEMON JUICE

⅓ CUP SUGAR

SEEDS AND POD OF ½ VANILLA BEAN

1 CUP HEAVY CREAM

1 CUP FULL-FAT GREEK YOGURT

1 Place the sheets of gelatin in a bowl, cover them with cold water, and let them sit.

2 Place the lemon juice, sugar, and vanilla seeds and pod in a saucepan and bring to a simmer. Remove the pan from heat.

3 Remove the sheets of gelatin from the water and squeeze them to remove excess moisture. Add them to the warm syrup and stir until they have dissolved. Strain the gelatin into a bowl and let it cool until it is just slightly warm.

4 Place the cream in the work bowl of a stand mixer fitted with the whisk attachment and whip until it holds soft peaks. Set the whipped cream aside.

5 Add the yogurt to the gelatin and gently fold to combine. Add the whipped cream and fold to combine.

6 To serve, spoon the mousse into a serving dish and top each portion with some granola and Blueberry Compote.

AS NEEDED OR TO TASTE: GRANOLA, BLUEBERRY COMPOTE (SEE PAGE 215)

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 5 HOURS

BLUEBERRY & GINGER MALABI

2 CUPS LIGHT CREAM

1 TABLESPOON SUGAR

1 TEASPOON GRATED FRESH GINGER

½ CUP BLUEBERRIES

¼ CUP COLD WATER

2 TABLESPOONS CORNSTARCH

1 Place the cream, sugar, ginger, and blueberries in a small saucepan and warm the mixture over medium heat. When bubbles start to form around the edge of the mixture, reduce the heat to low and let it simmer for 30 minutes.

2 Puree the mixture using an immersion blender (or a food processor). Strain the mixture, place the liquid in a clean saucepan, and warm it over medium-high heat.

3 In a small bowl, combine the water and cornstarch. While stirring continually, gradually add the slurry to the cream mixture. As the mixture starts to thicken, reduce the heat to medium. Cook until the mixture acquires a pudding-like consistency, about 5 minutes.

4 Divide the mixture among 4 oz. ramekins or mason jars, place them in the refrigerator, and chill for 4 hours before serving.

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 5 HOURS

GOAT CHEESE & HONEY PANNA COTTA

2 TABLESPOONS WATER

1 ENVELOPE OF UNFLAVORED GELATIN

2½ CUPS HEAVY CREAM

4 OZ. CREAMY GOAT CHEESE

½ CUP HONEY, PLUS MORE FOR GARNISH

1 Place the water in a medium saucepan and warm it over medium heat. Sprinkle the gelatin over the water and stir until thoroughly combined. The mixture will very quickly become a paste—remove the pan from heat as soon as it does and set it aside.

2 Place the cream in another small saucepan and warm it over medium heat. Stir in the goat cheese and cook until it has dissolved. Add the honey and cook until it has been incorporated.

3 Place the gelatin over low heat and gradually add the cream mixture, stirring continually. When all of the cream mixture has been incorporated, raise the heat to medium and cook the mixture until it has thickened, about 10 minutes, stirring frequently.

4 Remove the pan from heat and pour the mixture into 4 oz. ramekins or mason jars. Place them in the refrigerator and chill until they have set, 4 to 5 hours.

5 To serve, garnish each portion with fresh berries and a drizzle of honey.

AS NEEDED OR TO TASTE: FRESH BERRIES

YIELD: 20 BARS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 1 HOUR

PASTELI

2 CUPS SESAME SEEDS

1 CUP HONEY

½ TEASPOON KOSHER SALT

1 TEASPOON PURE VANILLA EXTRACT

1 Preheat the oven to 350°F. Line a square 8-inch baking pan with parchment paper. Place the sesame seeds on a baking sheet, place them in the oven, and toast until they are golden brown, about 5 minutes. Remove from the oven and let the sesame seeds cool.

2 Place the honey in a small saucepan and warm it over medium-high heat. Boil the honey until it reaches 310°F.

3 Remove the pan from heat, stir in the salt, vanilla, and toasted sesame seeds, and pour the mixture into the baking pan. Let the mixture cool for 15 minutes.

4 Cut the mixture into bars; they should still be warm. Enjoy immediately or at room temperature.

YIELD: 2 SERVINGS
ACTIVE TIME: 25 MINUTES
TOTAL TIME: 4 TO 5 DAYS

FERMENTED BANANA FRITTERS

2 BANANAS

1 TEASPOON ACTIVE DRY YEAST

½ CUP ALL-PURPOSE FLOUR

1 TEASPOON BAKING POWDER

2 TABLESPOONS SUGAR

1 TABLESPOON CINNAMON

2 TABLESPOONS CREAMY PEANUT BUTTER

1 Peel the bananas, slice them into ½-inch-thick rounds, and place them in a mason jar. Add the yeast and then completely cover the bananas with water. It is important that the bananas are completely covered, so that no air pockets are available in the mason jar.

2 Cover the jar and place it in a cupboard, keeping it at roughly 70°F, for 4 to 5 days, until the bananas start to smell a little like alcohol, though not funky. Any bananas at the top that brown should be thrown away.

3 Drain the bananas, place them in a mixing bowl, and mash them. Add the flour and baking powder and stir until well combined.

4 Place the sugar and cinnamon in a bowl and stir to combine. Set the cinnamon sugar aside.

5 Add canola oil to a medium saucepan until it is about 1 inch deep and warm it to 325°F. Scoop tablespoons of the batter into the hot oil and fry until they are puffy and golden brown on one side, 1½ to 2 minutes. Turn the fritters over and cook until they are puffy and golden brown all over.

6 Remove the fritters from the hot oil, place them in the cinnamon sugar, and toss to coat.

7 Place the peanut butter in a microwave-safe bowl and microwave on medium in 10-second increments until it has liquefied.

8 To serve, spread the melted peanut butter on a small plate and pile the fritters on top.

AS NEEDED OR TO TASTE: CANOLA OIL

YIELD: 4 SERVINGS
ACTIVE TIME: 45 MINUTES
TOTAL TIME: 2 HOURS

LEMON RICE PUDDING

SEEDS OF 1 VANILLA BEAN

4 CUPS WHOLE MILK

½ CUP SUGAR

ZEST OF 1 LEMON

1 CUP RICE

1 Place the vanilla bean seeds, milk, sugar, lemon zest, and rice in a saucepan and bring the mixture to a simmer over medium-low heat. Cook, stirring frequently, until the rice is cooked through and the mixture has thickened to the consistency of yogurt, 20 to 30 minutes. Remove the pan from heat and let the mixture cool.

2 To serve, divide the rice pudding between the serving bowls and top each portion with some Meyer Lemon Curd and Luxardo maraschino cherries.

AS NEEDED OR TO TASTE: MEYER LEMON CURD (SEE PAGE 184), LUXARDO MARASCHINO CHERRIES

YIELD: 6 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 2 HOURS AND 30 MINUTES

BLACK LIME & STRAWBERRY CROSTATA

1¾ CUPS ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED

1 CUP SUGAR

1 TEASPOON BAKING POWDER

10 TABLESPOONS UNSALTED BUTTER, SOFTENED AND CHOPPED, PLUS MORE AS NEEDED

2 EGGS, AT ROOM TEMPERATURE

2 BLACK LIMES

1 CUP HULLED AND SLICED FRESH STRAWBERRIES

1 Place the flour, ½ cup of the sugar, and the baking powder in the work bowl of a mixer fitted with the paddle attachment and beat to combine.

2 Add the butter and 1 egg, as well as the yolk of the second egg. Reserve the egg white for the egg wash. Beat the mixture until it comes together as a soft dough. Cover it in plastic wrap and chill in the refrigerator for 30 minutes.

3 Open the black limes and pull out the sticky pith from inside. Place it in a small saucepan with the remaining sugar, the strawberries, and 1 cup water. Bring the mixture to a boil and cook until it has reduced and is 220°F. Remove the pan from heat and let the mixture cool.

4 Preheat the oven to 350°F. Coat an 8-inch pie plate with butter.

5 Remove the dough from the refrigerator, divide into two, and place it on a flour-dusted work surface. Roll each piece out to ⅛ inch thick and place one crust in the pie plate, trimming away any excess dough.

6 Fill the crust with the jam. Cut the remaining dough into strips. Lay the strips over the filling and trim any excess. To make a lattice crust, lift every other strip and fold back so you can place another strip across those strips that remain flat. Lay the folded strips back down over the cross-strip. Fold back the strips that you laid the cross-strip on top of and repeat until the lattice covers the surface of the crostata. Beat the remaining egg white and brush the strips with it, taking care not to get any egg on the filling.

7 Place the crostata in the oven and bake until the crust is golden brown, about 30 minutes. Remove the crostata from the oven, place it on a wire rack, and let it cool to room temperature before enjoying.

YIELD: 15 SERVINGS
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 3 HOURS

SFENJ

4 CUPS ALL-PURPOSE FLOUR

2 TEASPOONS INSTANT YEAST

1 TEASPOON FINE SEA SALT

1 TABLESPOON SUGAR

2 LARGE EGG YOLKS

1½ CUPS LUKEWARM WATER (90°F)

1 Place the flour, yeast, salt, and sugar in a mixing bowl and stir to combine. Add the egg yolks and slowly drizzle in the water while mixing by hand.

2 Knead the mixture until it comes together as a sticky, smooth, and soft dough.

3 Spray the dough with nonstick cooking spray and cover the bowl with plastic wrap. Let the dough rise at room temperature for 2 hours.

4 Coat a large baking sheet with some avocado oil. Set it aside.

5 Divide the dough into 15 parts, roll each piece into a ball, and place it on the greased baking sheet. Cover the balls of dough with a slightly damp linen towel and let them rise for another 30 minutes.

6 Add canola oil to a large, deep skillet until it is one-third to halfway full and warm it to 375°F. Using your forefinger and thumb, make a hole in the center of each dough ball and, working in batches, gently slip them into the hot oil. Fry until lightly golden brown all over, turning the sfenj as necessary.

7 Top the fried sfenj with honey and enjoy immediately.

AS NEEDED OR TO TASTE: CANOLA OIL, HONEY

SFENJ

SEE PAGE 195

YIELD: 12 SERVINGS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 36 HOURS

HALVAH

1½ CUPS TAHINI PASTE, STIRRED WELL

2 CUPS HONEY

2 CUPS SLICED ALMONDS, TOASTED

1 Coat a 9 x 5–inch loaf pan with nonstick cooking spray. Place the tahini in a small saucepan.

2 Place the honey in a saucepan fitted with a candy thermometer and warm it over medium heat until it reaches 240°F. Remove the pan from heat.

3 Warm the tahini to 120°F.

4 Add the warmed tahini to the honey and stir the mixture with a wooden spoon. It will look broken at first, but after a few minutes the mixture will come together and become smooth. Add the nuts and continue to stir the mixture until it starts to stiffen, 6 to 8 minutes.

5 Pour the mixture into the loaf pan and let it cool to room temperature. Cover the pan tightly with plastic wrap and refrigerate for 36 hours. This will allow sugar crystals to form, which will give the halvah its distinctive texture.

6 Invert the halvah to remove it from the pan and use a sharp knife to cut it into the desired portions.

YIELD: 4 SERVINGS
ACTIVE TIME: 30 MINUTES
TOTAL TIME: 1 HOUR

SPICY CHOCOLATE HALVAH

1 CUP TAHINI PASTE

1 CUP SUGAR

1 CUP WATER

3 OZ. DARK CHOCOLATE

1 TEASPOON CAYENNE PEPPER

1 Place the tahini in a small saucepan and warm it over medium heat.

2 Place the sugar and water in a separate small saucepan that is fitted with a candy thermometer. Bring the mixture to a boil over high heat, stirring to dissolve the sugar. Boil until the syrup is 265°F.

3 As you wait for the syrup to reach the proper temperature, add the chocolate and cayenne to the tahini and stir until the chocolate has melted.

4 Once the syrup reaches 265°F, immediately remove the pan from heat and stir the syrup into the tahini, making sure not to overwork the mixture, as this will cause the halvah to crack.

5 Pour the mixture into a container—a silicone mold, small loaf pan, or a plastic storage container are all acceptable. The halvah should set relatively quickly (30 minutes or less) and can be stored in the refrigerator for up to 2 weeks. Serve at room temperature.

SPICY CHOCOLATE HALVAH

SEE PAGE 199

YIELD: 36 COOKIES
ACTIVE TIME: 15 MINUTES
TOTAL TIME: 40 MINUTES

PIGNOLI

1¾ CUPS UNSWEETENED ALMOND PASTE

1½ CUPS CONFECTIONERS’ SUGAR

2 TABLESPOONS HONEY

2 LARGE EGG WHITES, AT ROOM TEMPERATURE

ZEST OF 1 LEMON

¾ CUP PINE NUTS

1 Preheat the oven to 350°F and line two baking sheets with parchment paper. In the work bowl of a stand mixer fitted with the paddle attachment, beat the almond paste until it is thoroughly broken up. Add the confectioners’ sugar and beat the mixture on low until combined.

2 Add the honey, egg white, and lemon zest, a pinch of cinnamon, and a pinch of salt, raise the speed to medium, and beat until the mixture is very thick, about 5 minutes.

3 Drop tablespoons of dough onto the prepared baking sheets and gently pat pine nuts into each of the cookies. Place the cookies in the oven and bake until golden brown, 12 to 14 minutes. Remove from the oven and let the cookies cool on the baking sheets.

AS NEEDED OR TO TASTE: CINNAMON, SALT

YIELD: 60 COOKIES
ACTIVE TIME: 40 MINUTES
TOTAL TIME: 1 HOUR AND 15 MINUTES

TARALLI DOLCI PUGLIESI

17.6 OZ. ALL-PURPOSE FLOUR, PLUS MORE AS NEEDED

2 TEASPOONS BAKING SODA

4.6 OZ. SUGAR, PLUS MORE FOR COATING

5.3 OZ. EXTRA-VIRGIN OLIVE OIL

¾ CUP SWEET WHITE WINE

1 Preheat the oven to 340°F and line two baking sheets with parchment paper. Sift the flour into a mixing bowl, add the baking soda and sugar, and stir to combine. Add the olive oil and wine and work the mixture until it comes together as a shaggy dough.

2 Transfer the dough to a flour-dusted working surface and knead it until it is soft and smooth.

3 Tear the dough into walnut-sized pieces and roll them into 4-inch-long logs. Join the ends together to form rings and gently press down on the seams.

4 Fill a small bowl with sugar and dip the taralli in it until evenly coated.

5 Place the taralli on the baking sheets, place them in the oven, and bake until they are golden brown, about 25 minutes.

6 Remove the taralli from the oven and let them cool on the baking sheets for a few minutes before transferring them to wire racks to cool completely.

ZA’ATAR

SEE PAGE 208

APPENDIX

YIELD: ½ CUP
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 25 MINUTES

BALSAMIC GLAZE

1 CUP BALSAMIC VINEGAR

¼ CUP BROWN SUGAR

1 Place the vinegar and sugar in a small saucepan and bring the mixture to a boil.

2 Reduce the heat to medium-low and simmer for 8 to 10 minutes, stirring frequently, until the mixture has thickened.

3 Remove the pan from heat and let the glaze cool for 15 minutes before using.

YIELD: 1½ CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

ZA’ATAR

1 TABLESPOON CUMIN

1 TABLESPOON SUMAC

1 TABLESPOON DRIED THYME

2 TEASPOONS HEMP SEEDS

2 TEASPOONS CRUSHED TOASTED SUNFLOWER SEEDS

2 TABLESPOONS SESAME SEEDS

2 TABLESPOONS KOSHER SALT

1 TABLESPOON BLACK PEPPER

2 TABLESPOONS CHOPPED FRESH OREGANO

2 TABLESPOONS CHOPPED FRESH BASIL

2 TABLESPOONS CHOPPED FRESH PARSLEY

1 TABLESPOON GARLIC POWDER

1 TABLESPOON ONION POWDER

1 Place all of the ingredients in a large bowl and stir until thoroughly combined. Use immediately or store in an airtight container.

YIELD: ¾ CUP
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 10 MINUTES

TAHINI SAUCE

5 OZ. TAHINI PASTE

½ CUP WATER

3 GARLIC CLOVES

1 TEASPOON KOSHER SALT

JUICE OF 1 LEMON

PINCH OF CUMIN

1 Place the tahini and water in a food processor and pulse to combine. Let the mixture sit for 30 seconds.

2 Add the garlic, salt, lemon juice, and cumin. Blitz on high for 2 to 3 minutes, until the sauce is creamy and smooth. Use immediately or store in the refrigerator.

YIELD: 8 CUPS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 6 HOURS

CHICKEN STOCK

7 LBS. CHICKEN BONES, RINSED

4 CUPS CHOPPED YELLOW ONIONS

2 CUPS CHOPPED CARROTS

2 CUPS CHOPPED CELERY

3 GARLIC CLOVES, CRUSHED

3 SPRIGS OF FRESH THYME

1 TEASPOON BLACK PEPPERCORNS

1 BAY LEAF

1 Place the chicken bones in a stockpot and cover with cold water. Bring to a simmer over medium-high heat and use a ladle to skim off any impurities that rise to the surface.

2 Add the remaining ingredients, reduce the heat to low, and simmer for 5 hours, while skimming to remove any impurities that rise to the surface.

3 Strain, allow to cool slightly, and transfer the stock to the refrigerator. Leave it uncovered and let the stock cool completely. Remove the layer of fat and cover. The stock will keep in the refrigerator for 3 to 5 days and in the freezer for up to 3 months.

YIELD: ½ CUP
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

RAS EL HANOUT

1 TEASPOON TURMERIC

1 TEASPOON GROUND GINGER

1 TEASPOON CUMIN

¾ TEASPOON CINNAMON

1 TEASPOON BLACK PEPPER

½ TEASPOON CORIANDER

½ TEASPOON CAYENNE PEPPER

½ TEASPOON ALLSPICE

½ TEASPOON FRESHLY GRATED NUTMEG

¼ TEASPOON GROUND CLOVES

1 TEASPOON FINE SEA SALT

1 Place all of the ingredients in a bowl, stir to combine, and use immediately or store in an airtight container.

YIELD: 5 CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 10 MINUTES

CHERMOULA SAUCE

1 TABLESPOON SAFFRON THREADS

4 CUPS MAYONNAISE

1 TABLESPOON RAS EL HANOUT (SEE PAGE 210)

1 TABLESPOON BERBERE SEASONING

2 TABLESPOONS ZA’ATAR (SEE PAGE 208)

1 TABLESPOON SUMAC

2 CUPS CHOPPED FRESH HERBS (TARRAGON, PARSLEY, CHIVES, AND CILANTRO)

1 TABLESPOON DRIED OREGANO

1 TABLESPOON KOSHER SALT

1 TABLESPOON BLACK PEPPER

1 Place the saffron in ¼ cup water and let it bloom. Remove the saffron from the water and reserve the liquid for another preparation (it’s really good in a tomato sauce, for example)—using it in the sauce will make it too loose.

2 Place the saffron and the remaining ingredients in a large bowl and stir until thoroughly combined. Use immediately or store in the refrigerator.

YIELD: ¼ CUP
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

SHAWARMA SEASONING

2 TABLESPOONS CUMIN SEEDS

2 TEASPOONS CARAWAY SEEDS

2 TEASPOONS CORIANDER SEEDS

2 RED CHILE PEPPERS, STEMS AND SEEDS REMOVED, FINELY DICED

4 GARLIC CLOVES, GRATED

1 TABLESPOON PAPRIKA

½ TEASPOON CINNAMON

1 Use a mortar and pestle or a spice grinder to grind the cumin, caraway, and coriander seeds into a fine powder.

2 Transfer to a small bowl and stir in the chiles, garlic, paprika, and cinnamon. Use immediately or store in an airtight container.

YIELD: 1 CUP
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

PISTACHIO & RAISIN SAUCE

2 SHALLOTS, CHOPPED

⅓ CUP CHOPPED FRESH PARSLEY

½ CUP ORANGE JUICE

⅓ CUP RAISINS

¼ CUP SHELLED PISTACHIOS, TOASTED

½ TEASPOON CINNAMON

1 TABLESPOON WHITE WINE VINEGAR

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

SALT AND PEPPER, TO TASTE

1 Place the shallots, parsley, orange juice, raisins, pistachios, cinnamon, and vinegar in a food processor and blitz until the mixture is a thick paste.

2 With the food processor running, add the olive oil in a slow stream and blitz until it has emulsified. Season the sauce with salt and pepper and use immediately or store in the refrigerator.

YIELD: 1 CUP
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

PASSION FRUIT EMULSION

1 SHALLOT, CHOPPED

1 CUP PASSION FRUIT PUREE

1 CUP CANOLA OIL

1 Place the shallot and passion fruit puree in a blender and puree on medium until smooth.

2 Reduce the speed to low and slowly drizzle in the canola oil until it has emulsified. Use immediately or store in the refrigerator.

YIELD: 6 CUPS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 3 HOURS

VEGETABLE STOCK

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

2 LARGE LEEKS, TRIMMED AND RINSED WELL

2 LARGE CARROTS, PEELED AND SLICED

2 CELERY STALKS, SLICED

2 LARGE YELLOW ONIONS, SLICED

3 GARLIC CLOVES, UNPEELED BUT SMASHED

2 SPRIGS OF FRESH PARSLEY

2 SPRIGS OF FRESH THYME

1 BAY LEAF

8 CUPS WATER

½ TEASPOON BLACK PEPPERCORNS

SALT, TO TASTE

1 Place the olive oil and vegetables in a stockpot and cook over low heat until the liquid they release has evaporated. This will allow the flavor of the vegetables to become concentrated.

2 Add the garlic, parsley, thyme, bay leaf, water, peppercorns, and salt. Raise the heat to high and bring to a boil. Reduce the heat so that the stock simmers and cook for 2 hours, while skimming to remove any impurities that float to the surface.

3 Strain through a fine sieve, let the stock cool slightly, and place in the refrigerator, uncovered, to chill. Remove the fat layer and cover the stock. The stock will keep in the refrigerator for 3 to 5 days and in the freezer for up to 3 months.

YIELD: 2 CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

PISTACHIO GREMOLATA

1½ CUPS FRESH MINT LEAVES

½ CUP SHELLED ROASTED AND SALTED PISTACHIOS

2 GARLIC CLOVES

2 TEASPOONS LEMON ZEST

¼ TEASPOON KOSHER SALT

⅛ TEASPOON BLACK PEPPER

2 TABLESPOONS EXTRA-VIRGIN OLIVE OIL

1 Place the mint, pistachios, garlic, lemon zest, salt, and pepper in a food processor and pulse until the mixture is combined and coarsely chopped.

2 Add the olive oil in a slow stream and pulse until the mixture is just combined, making sure not to overprocess the gremolata—you want it to have some texture. Use as desired.

YIELD: 8 CUPS
ACTIVE TIME: 20 MINUTES
TOTAL TIME: 6 HOURS

BEEF STOCK

7 LBS. BEEF BONES, RINSED

4 CUPS CHOPPED YELLOW ONIONS

2 CUPS CHOPPED CARROTS

2 CUPS CHOPPED CELERY

3 GARLIC CLOVES, CRUSHED

3 SPRIGS OF FRESH THYME

1 TEASPOON BLACK PEPPERCORNS

1 BAY LEAF

1 Place the beef bones in a stockpot and cover them with cold water. Bring to a simmer over medium-high heat and use a ladle to skim off any impurities that rise to the surface.

2 Add the remaining ingredients, reduce the heat to low, and simmer for 5 hours, occasionally skimming the stock to remove any impurities that rise to the surface.

3 Strain the stock, let it cool slightly, and transfer it to the refrigerator. Leave the stock uncovered and let it cool completely. Remove the layer of fat and cover. The stock will keep in the refrigerator for 3 to 5 days and in the freezer for up to 3 months.

YIELD: 1 CUP
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

SALSA VERDE

1 CUP FRESH PARSLEY

1 GARLIC CLOVE

1 TABLESPOON FRESH LEMON JUICE

1 TABLESPOON CHOPPED FRESH ROSEMARY

1 TEASPOON KOSHER SALT

1 STRIP OF LEMON ZEST

1 TABLESPOON CAPERS, DRAINED

½ TEASPOON RED PEPPER FLAKES

¼ CUP EXTRA-VIRGIN OLIVE OIL

1 Place all of the ingredients, except for the olive oil, in a food processor and blitz until it is nearly smooth, scraping down the work bowl as needed.

2 With the food processor running, slowly drizzle in the olive oil and blitz until it has emulsified.

3 If not using immediately, refrigerate and let the sauce come to room temperature before serving.

YIELD: 1½ CUPS
ACTIVE TIME: 5 MINUTES
TOTAL TIME: 5 MINUTES

FIG VINAIGRETTE

3 TABLESPOONS BALSAMIC VINEGAR

1 TABLESPOON WATER

1 FIG JAM

1 TABLESPOON DIJON MUSTARD

1 SHALLOT, MINCED

½ CUP EXTRA-VIRGIN OLIVE OIL

½ CUP DICED FIGS

2 TABLESPOONS CHOPPED FRESH CHIVES

SALT AND PEPPER, TO TASTE

1 Place the vinegar, water, jam, mustard, and shallot in a mixing bowl and whisk to combine.

2 While whisking continually, add the olive oil in a slow, steady stream until it has emulsified.

3 Add the figs and chives, whisk to incorporate, and season the vinaigrette with salt and pepper. Use immediately or store in the refrigerator.

YIELD: 1½ CUPS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 40 MINUTES

TOUM

1 CUP AVOCADO OIL

⅓ CUP GARLIC CLOVES

2 TABLESPOONS FRESH LEMON JUICE

2 TABLESPOONS ICE WATER

SALT, TO TASTE

1 Place the avocado oil in the freezer for 30 minutes. This will help the sauce emulsify.

2 Place the garlic, lemon juice, ¼ cup of the chilled avocado oil, and 1 tablespoon of the ice water in a food processor and pulse until the mixture is smooth. With the food processor running, slowly drizzle in another ½ cup of the avocado oil.

3 Scrape down the work bowl and slowly drizzle in the remaining avocado oil with the food processor running, until the mixture has emulsified and comes together as a thick sauce—it should cling to a spoon.

4 Add the remaining ice water, season the toum with salt, and pulse to incorporate. This whole process will take 8 to 10 minutes, so remain patient. Use immediately or store in the refrigerator.

YIELD: 4 SERVINGS
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 30 MINUTES

BLUEBERRY COMPOTE

1½ CUPS FROZEN BLUEBERRIES, THAWED

2 TABLESPOONS SUGAR

JUICE OF 1 ORANGE

2 CINNAMON STICKS

1 STAR ANISE POD

1 Place all of the ingredients in a small saucepan and cook over low heat, stirring occasionally, until the mixture has thickened and most of the liquid has evaporated, 5 to 7 minutes.

2 Remove the cinnamon sticks and star anise and let the compote cool.

3 When the compote has cooled, use immediately or store in the refrigerator until needed.

YIELD: 1 CUP
ACTIVE TIME: 10 MINUTES
TOTAL TIME: 1 HOUR

HARISSA SAUCE

3 OZ. GUAJILLO CHILE PEPPERS, STEMS AND SEEDS REMOVED, TORN

1 OZ. DRIED CHIPOTLE CHILE PEPPERS, STEMS AND SEEDS REMOVED, TORN

1 TABLESPOON NIGELLA SEEDS

1 TEASPOON CORIANDER SEEDS

2 GARLIC CLOVES

1 TABLESPOON CUMIN

1 TEASPOON KOSHER SALT

½ TEASPOON ALEPPO PEPPER

½ CUP EXTRA-VIRGIN OLIVE OIL

2 TABLESPOONS WHITE WINE VINEGAR

1 Place the guajillo and chipotle chiles in a large heatproof bowl and cover them with boiling water. Let the chiles soak until they have softened, 40 to 45 minutes.

2 Drain the chiles and set them aside.

3 Grind the nigella seeds and coriander seeds into a powder using a spice mill or a mortar and pestle. Transfer the powder to a food processor and add the garlic, cumin, salt, and Aleppo pepper. Pulse until the garlic is very finely chopped.

4 Add the chiles and pulse until they are chopped.

5 Add the olive oil and vinegar and pulse until the sauce is a chunky paste. Use immediately or store in the refrigerator.

CONVERSION TABLE

WEIGHTS

1 oz. = 28 grams

2 oz. = 57 grams

4 oz. (¼ lb.) = 113 grams

8 oz. (½ lb.) = 227 grams

16 oz. (1 lb.) = 454 grams

VOLUME MEASURES

⅛ teaspoon = 0.6 ml

¼ teaspoon = 1.23 ml

½ teaspoon = 2.5 ml

1 teaspoon = 5 ml

1 tablespoon (3 teaspoons) = ½ fluid oz. = 15 ml

2 tablespoons = 1 fluid oz. = 29.5 ml

¼ cup (4 tablespoons) = 2 fluid oz. = 59 ml

⅓ cup (5⅓ tablespoons) = 2.7 fluid oz. = 80 ml

½ cup (8 tablespoons) = 4 fluid oz. = 120 ml

⅔ cup (10⅔ tablespoons) = 5.4 fluid oz. = 160 ml

¾ cup (12 tablespoons) = 6 fluid oz. = 180 ml

1 cup (16 tablespoons) = 8 fluid oz. = 240 ml

TEMPERATURE EQUIVALENTS

°F | °C | Gas Mark
225 | 110 | ¼
250 | 130 | ½
275 | 140 | 1
300 | 150 | 2
325 | 170 | 3
350 | 180 | 4
375 | 190 | 5
400 | 200 | 6
425 | 220 | 7
450 | 230 | 8
475 | 240 | 9
500 | 250 | 10

LENGTH MEASURES

inch = 1.6 mm

⅛ inch = 3 mm

¼ inch = 6.35 mm

½ inch = 1.25 cm

¾ inch = 2 cm

1 inch = 2.5 cm

INDEX

A

Acorn Squash, Stuffed, 91

Agnello Cacio e Ova, 67

Almodrote, 93

almond paste

Pignoli, 203

almonds

Halvah, 198

appetizers & snacks

Baba Ghanoush, 51

Calamari Fritti, 26

Couscous Arancini, 38

Crocchè, 18

Fire-Roasted Oysters, 35

Fried Artichokes, 40–41

Fried Eggplant with Garlic & Ras el Hanout, 46

Grilled Cantaloupe, 12

Keftes de Espinaca, 47

Labneh, 48

Marinated Artichokes, 39

Panelle, 16

Pomegranate-Glazed Figs & Cheese, 22

Roasted & Stuffed Sardines, 19

Roasted Tomato Caprese, 27

Scagliuòzzi, 17

Scallop Ceviche, 50

Sicilian Bar Nuts, 13

Socca, 10

Stuffed Avocados, 31

Stuffed Grape Leaves, 32–33

Swordfish Crudo, 43

Tiropitakia, 44

Tzatziki, 34

Whipped Feta with Za’atar, 23

apples

Grapefruit & Fennel Salad, 159

Grilled Romaine & Sweet Potato, 162

Sumac & Apple Cauliflower, 176

artichokes

Fried Artichokes, 40–41

Marinated Artichokes, 39

arugula

Arugula Salad with Fig Vinaigrette, 138

Panzarella, 126

asparagus

Bucatini with Asparagus & Sausage, 66

Honey-Glazed Tuna, 63

Peppery Glazed Asparagus, 135

Avgolemono, 113

Avikas, 121

avocados

Crab Roulade, 101

Stuffed Avocados, 31

B

Baba Ghanoush, 51

baharat seasoning

Jerusalem Mixed Grill, 97

Balsamic Glaze

Grilled Cantaloupe, 12

recipe, 208

Roasted Grapes & Sausage, 85

Roasted Tomato Caprese, 27

Banana Fritters, Fermented, 192

basil

Roasted Tomato Caprese, 27

Shaved Snap Pea Salad, 133

Spaghetti alla Nerano, 57

Whole Branzino, 81

Za’atar, 208

bay leaves

Beef Stock, 213

Chicken Stock, 209

Cornbread & Crab–Stuffed Branzino, 78

Mussels Zafferano, 90

Vegetable Stock, 212

beans and legumes

Avikas, 121

Fava Bean Soup with Seared Halloumi Cheese, 114

Ful Medames, 151

Koshari, 158

Mahshi Laban, 80

Panzarella, 126

Pasta Fagioli e Cozze, 60–61

Risi e Bisi, 56

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Rutabaga & Fig Soup, 110

Scurdijata, 72

Seppie con i Piselli, 89

Shaved Snap Pea Salad, 133

Spicy Chickpeas, 136

Stuffed Acorn Squash, 91

beef

Avikas, 121

Brisket with Pistachio Gremolata, 105

Pasta alla Genovese, 62

Tomatoes Reinados, 108

Za’atar-Crusted Ribeye, 103

Beef Stock

Mansaf, 117

recipe, 213

Zuppa Gallurese, 109

beet greens

Scurdijata, 72

beets

Beets with Walnut Dukkah, 171

Kemia de Remolachas, 145

berbere seasoning

Chermoula Sauce, 210

Leg of Lamb with Garlic & Rosemary, 76

Black Lime & Strawberry

Crostata, 194

blueberries

Blueberry & Ginger Malabi, 188

Blueberry Compote, 215

Yogurt Mousse with Blueberry Compote & Granola, 187

Braised Cauliflower, 154

Braised Fennel, 127

Braised Halibut, 87

branzino

Cornbread & Crab–Stuffed Branzino, 78

Whole Branzino, 81

bread/bread crumbs

Chicken in Walnut Sauce, 74

Crocchè, 18

Keftes de Espinaca, 47

Panzarella, 126

Pita Bread, 124

Roasted & Stuffed Sardines, 19

Scurdijata, 72

Taramasalata, 28

Tomatoes Reinados, 108

Za’atar Bread, 143

Zuppa Gallurese, 109

Brisket with Pistachio

Gremolata, 105

broccoli rabe

Scurdijata, 72

Brussels Sprouts with Tahini & Feta, Fried, 139

Bucatini with Asparagus & Sausage, 66

buttermilk

Rutabaga & Fig Soup, 110

butternut squash

Mint & Sage Butternut Squash, 144

Stuffed Avocados, 31

C

caciocavallo cheese

Zuppa Gallurese, 109

Calamari Fritti, 26

cannellini beans

Avikas, 121

Panzarella, 126

Pasta Fagioli e Cozze, 60–61

Cantaloupe, Grilled, 12

capers

Roasted Radicchio, 166

Salsa Verde, 214

caraway seeds

Kemia de Remolachas, 146

Shawarma Seasoning, 211

cardamom pods

Mansaf, 117

carrots

Beef Stock, 213

Chicken Stock, 209

Honey-Glazed Carrots, 161

Kemia de Remolachas, 146

Moroccan Carrots, 167

Vegetable Stock, 212

cashews

Sicilian Bar Nuts, 13

cauliflower

Braised Cauliflower, 154

Sumac & Apple Cauliflower, 176

cayenne pepper

Ras el Hanout, 210

Spicy Chocolate Halvah, 199

celery

Beef Stock, 213

Chicken Stock, 209

Roasted & Stuffed Sardines, 19

Vegetable Stock, 212

Charred Sweet Potatoes with Toum, 156

cheese. See individual cheese types

Chermoula Sauce

Chermoula Sea Bass, 73

recipe, 210

chestnuts

Zuppa di Castagne Sarda, 120

chicken

Avgolemono, 113

Chicken in Walnut Sauce, 74

Jerusalem Mixed Grill, 97

Roasted Chicken Thighs with Pistachio & Raisin Sauce, 92

Za’atar Chicken, 94

Chicken Stock

Avgolemono, 113

Braised Fennel, 127

Chicken in Walnut Sauce, 74

Eggplant & Zucchini Soup, 116

recipe, 209

Risi e Bisi, 56

Toasted Pasta with Crab, 58

chickpea flour

Panelle, 16

Socca, 10

chickpeas

Koshari, 158

Mahshi Laban, 80

Scurdijata, 72

Spicy Chickpeas, 136

chicory

Scurdijata, 72

chives

Crab Roulade, 101

Fig Vinaigrette, 214

Chocolate Halvah, Spicy, 199

cilantro

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

cinnamon

Blueberry Compote, 215

Fermented Banana Fritters, 192

Jerusalem Mixed Grill, 97

Lamb Kebabs, 104

Pistachio & Raisin Sauce, 211

Ras el Hanout, 210

Shawarma Seasoning, 211

Stuffed Acorn Squash, 91

Zuppa Gallurese, 109

conversion tables, 217

coriander/coriander seeds

Harissa Sauce, 216

Ras el Hanout, 210

Shawarma Seasoning, 211

Slow-Cooked Cherry Tomatoes, 129

Cornbread & Crab–Stuffed

Branzino, 78

couscous

Couscous Arancini, 38

Warm Couscous Salad, 150

crabmeat

Cornbread & Crab–Stuffed Branzino, 78

Crab Roulade, 101

Toasted Pasta with Crab, 58

cream

Blueberry & Ginger Malabi, 188

Goat Cheese & Honey Panna Cotta, 189

Smoked Potato Puree, 170

Yogurt Mousse with Blueberry Compote & Granola, 187

crème fraîche

Crab Roulade, 101

Crispy Polenta Cakes, 137

Crispy Salmon Rice, 77

Crocchè, 18

cucumber

Cucumber, Mint & Sumac Salad, 178

Eggplant & Zucchini Soup, 116

Horiatiki Salad, 165

Tzatziki, 34

cumin

Ful Medames, 151

Harissa Sauce, 216

Jerusalem Mixed Grill, 97

Kemia de Remolachas, 145

Lamb Kebabs, 104

Ras el Hanout, 210

Shawarma Seasoning, 211

Tahini Sauce, 209

Za’atar, 208

D

desserts

Black Lime & Strawberry Crostata, 194

Blueberry & Ginger Malabi, 188

Fermented Banana Fritters, 192

Goat Cheese & Honey Panna Cotta, 189

Halvah, 198

Lemon Rice Pudding, 193

Meyer Lemon Curd, 184

Pasteli, 190

Pignoli, 203

Sfenj, 195

Spicy Chocolate Halvah, 199

Taralli Dolci Pugliesi, 204

Yogurt Mousse with Blueberry Compote & Granola, 187

dill

Shaved Snap Pea Salad, 133

Stuffed Grape Leaves, 32–33

Dogfish Chraime, 79

Duck Breast Wellington, 102

E

eggplants

Almodrote, 93

Baba Ghanoush, 51

Eggplant & Zucchini Soup, 116

Fried Eggplant with Garlic & Ras el Hanout, 46

Smoky Seared Eggplant, 132

Turkish Eggplant Salad, 164

eggs

Agnello Cacio e Ova, 67

Almodrote, 93

Avgolemono, 113

Black Lime & Strawberry Crostata, 194

Crocchè, 18

Keftes de Espinaca, 47

Meyer Lemon Curd, 184

Pignoli, 203

Sfenj, 195

Tiropitakia, 44

Tomatoes Reinados, 108

White Shakshuka, 96

entrees

Agnello Cacio e Ova, 67

Almodrote, 93

Avgolemono, 113

Avikas, 121

Braised Halibut, 87

Brisket with Pistachio Gremolata, 105

Bucatini with Asparagus & Sausage, 66

Chermoula Sea Bass, 73

Chicken in Walnut Sauce, 74

Cornbread & Crab–Stuffed Branzino, 78

Crab Roulade, 101

Crispy Salmon Rice, 77

Dogfish Chraime, 79

Duck Breast Wellington, 102

Eggplant & Zucchini Soup, 116

Fava Bean Soup with Seared Halloumi Cheese, 114

Garlic & Lime Calamari, 68

Honey-Glazed Tuna, 63

Jerusalem Mixed Grill, 97

Lamb Kebabs, 104

Leg of Lamb with Garlic & Rosemary, 76

Mahshi Laban, 80

Mansaf, 117

Mussels Zafferano, 90

Olive Oil–Poached Fluke, 98

Pasta alla Genovese, 62

Pasta Fagioli e Cozze, 60–61

Risi e Bisi, 56

Roasted Chicken Thighs with Pistachio & Raisin Sauce, 92

Roasted Grapes & Sausage, 85

Rutabaga & Fig Soup, 110

Scurdijata, 72

Seared Shrimp Skewers, 71

Seppie con i Piselli, 89

Smoked Pork Belly Shawarma, 88

Spaghetti alla Nerano, 57

Stuffed Acorn Squash, 91

Sumac & Lime Mahimahi, 84

Toasted Pasta with Crab, 58

White Shakshuka, 96

Whole Branzino, 81

Za’atar Chicken, 94

Za’atar-Crusted Ribeye, 103

Zuppa di Castagne Sarda, 120

Zuppa Gallurese, 109

F

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

fava beans

Fava Bean Soup with Seared Halloumi Cheese, 114

Ful Medames, 151

fennel

Braised Fennel, 127

Grapefruit & Fennel Salad, 159

fennel seeds

Pomegranate-Glazed Figs & Cheese, 22

fenugreek

Jerusalem Mixed Grill, 97

Fermented Banana Fritters, 192

feta cheese

Couscous Arancini, 38

Fried Brussels Sprouts with Tahini & Feta, 139

Horiatiki Salad, 165

Stuffed Avocados, 31

Tiropitakia, 44

Whipped Feta with Za’atar, 23

fig jam

Arugula Salad with Fig Vinaigrette, 138

Fig Vinaigrette, 214

figs

Fig & Goat Cheese Salad, 142

Fig Vinaigrette, 214

Pomegranate-Glazed Figs & Cheese, 22

Rutabaga & Fig Soup, 110

Fire-Roasted Oysters, 35

fish and seafood

Braised Halibut, 87

Calamari Fritti, 26

Chermoula Sea Bass, 73

Cornbread & Crab–Stuffed Branzino, 78

Crispy Salmon Rice, 77

Dogfish Chraime, 79

Fire-Roasted Oysters, 35

Garlic & Lime Calamari, 68

Honey-Glazed Tuna, 63

Mussels Zafferano, 90

Octopus Salad, 128

Olive Oil–Poached Fluke, 98

Pasta Fagioli e Cozze, 60–61

Roasted & Stuffed Sardines, 19

Scallop Ceviche, 50

Seared Shrimp Skewers, 71

Sumac & Lime Mahimahi, 84

Swordfish Crudo, 43

Toasted Pasta with Crab, 58

Whole Branzino, 81

Fluke, Olive Oil–Poached, 98

Fried Artichokes, 40–41

Fried Brussels Sprouts with Tahini & Feta, 139

Fried Eggplant with Garlic & Ras el Hanout, 46

Ful Medames, 151

G

garlic

Almodrote, 93

Baba Ghanoush, 51

Beef Stock, 213

Braised Cauliflower, 154

Brisket with Pistachio Gremolata, 105

Chicken in Walnut Sauce, 74

Chicken Stock, 209

Dogfish Chraime, 79

Eggplant & Zucchini Soup, 116

Fava Bean Soup with Seared Halloumi Cheese, 114

Fire-Roasted Oysters, 35

Fried Eggplant with Garlic & Ras el Hanout, 46

Ful Medames, 151

Garlic & Lime Calamari, 68

Harissa Sauce, 216

Honey-Glazed Tuna, 63

Keftes de Espinaca, 47

Kemia de Remolachas, 146

Lamb Belly Hash, 99

Lamb Kebabs, 104

Leg of Lamb with Garlic & Rosemary, 76

Marinated Artichokes, 39

Pasta Fagioli e Cozze, 60–61

Peppery Glazed Asparagus, 135

Pistachio Gremolata, 213

Risi e Bisi, 56

Roasted & Stuffed Sardines, 19

Roasted Tomato Caprese, 27

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Salsa Verde, 214

Scurdijata, 72

Seared Shrimp Skewers, 71

Shawarma Seasoning, 211

Slow-Cooked Cherry Tomatoes, 129

Spaghetti alla Nerano, 57

Sumac & Lime Mahimahi, 84

Tahini Sauce, 209

Toasted Pasta with Crab, 58

Toum, 215

Turkish Eggplant Salad, 164

Tzatziki, 34

Vegetable Stock, 212

Warm Couscous Salad, 150

White Shakshuka, 96

garlic powder

Couscous Arancini, 38

Spicy Chickpeas, 136

Za’atar, 208

ginger

Blueberry & Ginger Malabi, 188

Ras el Hanout, 210

Seared Shrimp Skewers, 71

Glazed Okra, 147

goat cheese

Fig & Goat Cheese Salad, 142

Goat Cheese & Honey Panna Cotta, 189

Grape Leaves, Stuffed, 32–33

Grapefruit & Fennel Salad, 159

Grapes & Sausage, Roasted, 85

Grilled Cantaloupe, 12

Grilled Romaine & Sweet Potato, 162

H

Halibut, Braised, 87

Halloumi Cheese, Fava Bean Soup with Seared, 114

Halvah, 198

Harissa Sauce

Kemia de Remolachas, 146

recipe, 216

hazelnuts

Beets with Walnut Dukkah, 171

honey

Braised Fennel, 127

Brisket with Pistachio Gremolata, 105

Charred Sweet Potatoes with Toum, 156

Goat Cheese & Honey Panna Cotta, 189

Grapefruit & Fennel Salad, 159

Halvah, 198

Honey-Glazed Carrots, 161

Honey-Glazed Tuna, 63

Moroccan Carrots, 167

Pasteli, 190

Pignoli, 203

Rutabaga & Fig Soup, 110

Scallop Ceviche, 50

Shaved Snap Pea Salad, 133

Sumac & Apple Cauliflower, 176

Sumac & Lime Mahimahi, 84

Sweet & Sour Short Ribs, 104

Warm Couscous Salad, 150

Horiatiki Salad, 165

hyssop leaves

White Shakshuka, 96

J

Jerusalem Mixed Grill, 97

juniper berries

Agnello Cacio e Ova, 67

K

kashkaval cheese

Almodrote, 93

kefalotyri cheese

Tiropitakia, 44

Keftes de Espinaca, 47

Kemia de Remolachas, 145

Kemia de Zanahorias, 146

Koshari, 158

L

Labneh

Beets with Walnut Dukkah, 171

Mahshi Laban, 80

recipe, 48

White Shakshuka, 96

lamb

Agnello Cacio e Ova, 67

Lamb Belly Hash, 99

Lamb Kebabs, 104

Leg of Lamb with Garlic & Rosemary, 76

Mansaf, 117

lard

Zuppa di Castagne Sarda, 120

leeks

Braised Halibut, 87

Vegetable Stock, 212

Leg of Lamb with Garlic &

Rosemary, 76

lemon juice

Avgolemono, 113

Baba Ghanoush, 51

Braised Fennel, 127

Cucumber, Mint & Sumac Salad, 178

Fava Bean Soup with Seared Halloumi Cheese, 114

Ful Medames, 151

Honey-Glazed Carrots, 161

Mahshi Laban, 80

Marinated Artichokes, 39

Meyer Lemon Curd, 184

Peppery Glazed Asparagus, 135

Roasted Plums with Tahini Dressing, 157

Salsa Verde, 214

Swordfish Crudo, 43

Tahini Sauce, 209

Taramasalata, 28

Toum, 215

Tzatziki, 34

Warm Couscous Salad, 150

Whipped Feta with Za’atar,

23

Yogurt Mousse with Blueberry Compote & Granola, 187

lemon zest

Lemon Rice Pudding, 193

Pignoli, 203

Pistachio Gremolata, 213

Salsa Verde, 214

lemons

Cornbread & Crab–Stuffed Branzino, 78

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

Fried Artichokes, 40–41

Olive Oil–Poached Fluke, 98

Whole Branzino, 81

Za’atar Okra & Lemons, 181

lentils

Koshari, 158

lettuce

Grilled Romaine & Sweet Potato, 162

Lime & Strawberry Crostata, Black, 194

lime juice

Garlic & Lime Calamari, 68

Scallop Ceviche, 50

Seared Shrimp Skewers, 71

Sumac & Lime Mahimahi, 84

M

Mahimahi, Sumac & Lime, 84

Mahshi Laban, 80

Mansaf, 117

Marinated Artichokes, 39

mascarpone cheese

Pomegranate-Glazed Figs & Cheese, 22

mayonnaise

Chermoula Sauce, 210

Crab Roulade, 101

mesclun greens

Octopus Salad, 128

Meyer Lemon Curd

Lemon Rice Pudding, 193

recipe, 184

milk

Crispy Polenta Cakes, 137

Lemon Rice Pudding, 193

mint

Cucumber, Mint & Sumac Salad, 178

Eggplant & Zucchini Soup, 116

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

Mint & Sage Butternut Squash, 144

Pistachio Gremolata, 213

Shaved Snap Pea Salad, 133

Stuffed Grape Leaves, 32–33

molasses

Stuffed Acorn Squash, 91

Moroccan Carrots, 167

mozzarella cheese

Crocchè, 18

Grilled Cantaloupe, 12

Roasted Grapes & Sausage, 85

Roasted Tomato Caprese, 27

mussels

Mussels Zafferano, 90

Pasta Fagioli e Cozze, 60–61

mustard

Braised Halibut, 87

Fig Vinaigrette, 214

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Warm Couscous Salad, 150

N

nigella seeds

Charred Sweet Potatoes with Toum, 156

Harissa Sauce, 216

nutmeg

Ras el Hanout, 210

Stuffed Acorn Squash, 91

Zuppa Gallurese, 109

nuts. See individual nut types

O

Octopus Salad, 128

okra

Glazed Okra, 147

Za’atar Okra & Lemons, 181

Olive Oil–Poached Fluke, 98

olives

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

Honey-Glazed Tuna, 63

Horiatiki Salad, 165

onion powder

Spicy Chickpeas, 136

Za’atar, 208

onions

Agnello Cacio e Ova, 67

Avikas, 121

Beef Stock, 213

Bucatini with Asparagus & Sausage, 66

Chicken in Walnut Sauce, 74

Chicken Stock, 209

Crispy Salmon Rice, 77

Dogfish Chraime, 79

Eggplant & Zucchini Soup, 116

Ful Medames, 151

Grapefruit & Fennel Salad, 159

Horiatiki Salad, 165

Jerusalem Mixed Grill, 97

Keftes de Espinaca, 47

Koshari, 158

Lamb Kebabs, 104

Mansaf, 117

Mussels Zafferano, 90

Panzarella, 126

Pasta alla Genovese, 62

Roasted & Stuffed Sardines, 19

Rutabaga & Fig Soup, 110

Seppie con i Piselli, 89

Smoky Seared Eggplant, 132

Socca, 10

Stuffed Grape Leaves, 32–33

Sumac & Apple Cauliflower, 176

Sweet & Sour Short Ribs, 104

Taramasalata, 28

Toasted Pasta with Crab, 58

Turkish Eggplant Salad, 164

Vegetable Stock, 212

White Shakshuka, 96

Zuppa di Castagne Sarda, 120

orange juice

Blueberry Compote, 215

Honey-Glazed Carrots, 161

Pistachio & Raisin Sauce, 211

oranges

Fig & Goat Cheese Salad, 142

oregano

Chermoula Sauce, 210

Eggplant & Zucchini Soup, 116

Horiatiki Salad, 165

Roasted Plums with Tahini Dressing, 157

Za’atar, 208

orzo

Avgolemono, 113

Oysters, Fire-Roasted, 35

P

Panelle, 16

Panzarella, 126

paprika

Chicken in Walnut Sauce, 74

Couscous Arancini, 38

Kemia de Remolachas, 146

Shawarma Seasoning, 211

Spicy Chickpeas, 136

Turkish Eggplant Salad, 164

Parmesan cheese

Arugula Salad with Fig Vinaigrette, 138

Crispy Polenta Cakes, 137

Crocchè, 18

Fire-Roasted Oysters, 35

Risi e Bisi, 56

Roasted Tomato Caprese, 27

Spaghetti alla Nerano, 57

parsley

Crispy Salmon Rice, 77

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

Panelle, 16

Pistachio & Raisin Sauce, 211

Roasted & Stuffed Sardines, 19

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Salsa Verde, 214

Tiropitakia, 44

Turkish Eggplant Salad, 164

Vegetable Stock, 212

Za’atar, 208

Zuppa Gallurese, 109

Passion Fruit Emulsion

Crab Roulade, 101

recipe, 212

pasta

Avgolemono, 113

Bucatini with Asparagus & Sausage, 66

Koshari, 158

Pasta alla Genovese, 62

Pasta Fagioli e Cozze, 60–61

Spaghetti alla Nerano, 57

Toasted Pasta with Crab, 58

Zuppa di Castagne Sarda, 120

Pasteli, 190

peanut butter

Fermented Banana Fritters, 192

pears

Octopus Salad, 128

peas

Risi e Bisi, 56

Scurdijata, 72

Seppie con i Piselli, 89

Shaved Snap Pea Salad, 133

Stuffed Acorn Squash, 91

pecans

Sicilian Bar Nuts, 13

pecorino cheese

Agnello Cacio e Ova, 67

Pasta alla Genovese, 62

Zuppa Gallurese, 109

peppers, bell

Smoky Seared Eggplant, 132

peppers, chile

Grapefruit & Fennel Salad, 159

Harissa Sauce, 216

Pasta Fagioli e Cozze, 60–61

Scallop Ceviche, 50

Scurdijata, 72

Shawarma Seasoning, 211

Swordfish Crudo, 43

Peppery Glazed Asparagus, 135

phyllo dough

Tiropitakia, 44

Pignoli, 203

pine nuts

Pignoli, 203

Pistachio & Raisin Sauce

recipe, 211

Roasted Chicken Thighs with Pistachio & Raisin Sauce, 92

Pistachio Gremolata

Brisket with Pistachio Gremolata, 105

recipe, 213

Pita Bread

Baba Ghanoush, 51

Chicken in Walnut Sauce, 74

Eggplant & Zucchini Soup, 116

Jerusalem Mixed Grill, 97

recipe, 124

White Shakshuka, 96

Plums with Tahini Dressing, Roasted, 157

polenta

Crispy Polenta Cakes, 137

Scagliuòzzi, 17

pomegranate juice

Brisket with Pistachio Gremolata, 105

Pomegranate-Glazed Figs & Cheese, 22

pomegranate molasses

Crispy Salmon Rice, 77

Scallop Ceviche, 50

poppy seeds

Beets with Walnut Dukkah, 171

Pork Belly Shawarma, Smoked, 88

potatoes

Crocchè, 18

Glazed Okra, 147

Keftes de Espinaca, 47

Lamb Belly Hash, 99

Smoked Potato Puree, 170

prosciutto

Arugula Salad with Fig Vinaigrette, 138

Risi e Bisi, 56

provolone cheese

Spaghetti alla Nerano, 57

puff pastry

Duck Breast Wellington, 102

R

radicchio

Braised Fennel, 127

Roasted Radicchio, 166

radishes

Octopus Salad, 128

raisins

Pistachio & Raisin Sauce, 211

Roasted Chicken Thighs with Pistachio & Raisin Sauce, 92

Stuffed Grape Leaves, 32–33

Ras el Hanout

Chermoula Sauce, 210

Fried Eggplant with Garlic & Ras el Hanout, 46

Ful Medames, 151

Leg of Lamb with Garlic & Rosemary, 76

Moroccan Carrots, 167

recipe, 210

red pepper flakes

Braised Cauliflower, 154

Marinated Artichokes, 39

Salsa Verde, 214

Whipped Feta with Za’atar, 23

Ribs, Sweet & Sour Short, 104

rice

Avikas, 121

Crispy Salmon Rice, 77

Koshari, 158

Lemon Rice Pudding, 193

Mahshi Laban, 80

Mansaf, 117

Risi e Bisi, 56

Stuffed Acorn Squash, 91

Stuffed Grape Leaves, 32–33

ricotta cheese

Pomegranate-Glazed Figs & Cheese, 22

Risi e Bisi, 56

Roasted & Stuffed Sardines, 19

Roasted Chicken Thighs with Pistachio & Raisin Sauce, 92

Roasted Grapes & Sausage, 85

Roasted Plums with Tahini Dressing, 157

Roasted Radicchio, 166

Roasted Tomato Caprese, 27

roe, tarama carp

Taramasalata, 28

Romaine & Sweet Potato, Grilled, 162

Romano Beans with Mustard Vinaigrette & Walnuts, 175

rosemary

Leg of Lamb with Garlic & Rosemary, 76

Salsa Verde, 214

Sicilian Bar Nuts, 13

Slow-Cooked Cherry Tomatoes, 129

Rutabaga & Fig Soup, 110

S

saffron

Chermoula Sauce, 210

Mussels Zafferano, 90

Sage Butternut Squash, Mint &, 144

salads

Arugula Salad with Fig Vinaigrette, 138

Cucumber, Mint & Sumac Salad, 178

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

Fig & Goat Cheese Salad, 142

Grapefruit & Fennel Salad, 159

Grilled Romaine & Sweet Potato, 162

Horiatiki Salad, 165

Octopus Salad, 128

Panzarella, 126

Shaved Snap Pea Salad, 133

Turkish Eggplant Salad, 164

Warm Couscous Salad, 150

Salmon Rice, Crispy, 77

Salsa Verde

Octopus Salad, 128

recipe, 214

sausage

Bucatini with Asparagus & Sausage, 66

Roasted Grapes & Sausage, 85

Scagliuòzzi, 17

scallions

Crispy Salmon Rice, 77

Swordfish Crudo, 43

Scallop Ceviche, 50

Scurdijata, 72

Sea Bass, Chermoula, 73

Seared Shrimp Skewers, 71

Seppie con i Piselli, 89

sesame seeds

Beets with Walnut Dukkah, 171

Pasteli, 190

Za’atar, 208

Sfenj, 195

shallots

Crab Roulade, 101

Crispy Polenta Cakes, 137

Farro Salad with Olive & Whole Lemon Vinaigrette, 179

Fava Bean Soup with Seared Halloumi Cheese, 114

Fig Vinaigrette, 214

Marinated Artichokes, 39

Passion Fruit Emulsion, 212

Pistachio & Raisin Sauce, 211

Risi e Bisi, 56

Scallop Ceviche, 50

Shaved Snap Pea Salad, 133

Shawarma Seasoning

recipe, 211

Smoked Pork Belly Shawarma, 88

Shrimp Skewers, Seared, 71

Sicilian Bar Nuts, 13

sides

Braised Cauliflower, 154

Braised Fennel, 127

Charred Sweet Potatoes with Toum, 156

Crispy Polenta Cakes, 137

Fried Brussels Sprouts with Tahini & Feta, 139

Ful Medames, 151

Glazed Okra, 147

Grilled Romaine & Sweet Potato, 162

Honey-Glazed Carrots, 161

Kemia de Remolachas, 145

Koshari, 158

Mint & Sage Butternut Squash, 144

Moroccan Carrots, 167

Peppery Glazed Asparagus, 135

Roasted Plums with Tahini Dressing, 157

Roasted Radicchio, 166

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Slow-Cooked Cherry Tomatoes, 129

Smoked Potato Puree, 170

Smoky Seared Eggplant, 132

Spicy Chickpeas, 136

Sumac & Apple Cauliflower, 176

Za’atar Bread, 143

Za’atar Okra & Lemons, 181

Slow-Cooked Cherry Tomatoes, 129

Smoked Pork Belly Shawarma, 88

Smoked Potato Puree

Glazed Okra, 147

recipe, 170

Smoky Seared Eggplant, 132

Socca, 10

soups and stews

Avgolemono, 113

Avikas, 121

Eggplant & Zucchini Soup, 116

Fava Bean Soup with Seared Halloumi Cheese, 114

Mansaf, 117

Rutabaga & Fig Soup, 110

Zuppa di Castagne Sarda, 120

Zuppa Gallurese, 109

Spaghetti alla Nerano, 57

Spicy Chickpeas

recipe, 136

Rutabaga & Fig Soup, 110

Spicy Chocolate Halvah, 199

spinach

Keftes de Espinaca, 47

Roasted Tomato Caprese, 27

squash, winter

Mint & Sage Butternut Squash, 144

Stuffed Acorn Squash, 91

Stuffed Avocados, 31

squid

Calamari Fritti, 26

Garlic & Lime Calamari, 68

Seppie con i Piselli, 89

Strawberry Crostata, Black Lime &, 194

Stuffed Acorn Squash, 91

Stuffed Avocados, 31

Stuffed Grape Leaves, 32–33

sumac

Braised Cauliflower, 154

Chermoula Sauce, 210

Cucumber, Mint & Sumac Salad, 178

Leg of Lamb with Garlic & Rosemary, 76

Sumac & Apple Cauliflower, 176

Sumac & Lime Mahimahi, 84

Sweet & Sour Short Ribs, 104

Za’atar, 208

Sweet & Sour Short Ribs, 104

sweet potatoes

Charred Sweet Potatoes with Toum, 156

Grilled Romaine & Sweet Potato, 162

Swordfish Crudo, 43

T

tahini paste

Baba Ghanoush, 51

Halvah, 198

Moroccan Carrots, 167

Roasted Plums with Tahini Dressing, 157

Spicy Chocolate Halvah, 199

Sumac & Apple Cauliflower, 176

Tahini Sauce, 209

Tahini Sauce

Fried Brussels Sprouts with Tahini & Feta, 139

recipe, 209

Roasted & Stuffed Sardines, 13

Taralli Dolci Pugliesi, 204

Taramasalata, 28

thyme

Beef Stock, 213

Chicken Stock, 209

Cornbread & Crab–Stuffed Branzino, 78

Crispy Polenta Cakes, 137

Marinated Artichokes, 39

Roasted Plums with Tahini Dressing, 157

Rutabaga & Fig Soup, 110

Vegetable Stock, 212

Za’atar, 208

Tiropitakia, 44

Toasted Pasta with Crab, 58

tomato paste

Avikas, 121

tomato sauce

White Shakshuka, 96

tomatoes

Dogfish Chraime, 79

Ful Medames, 151

Honey-Glazed Tuna, 63

Horiatiki Salad, 165

Panzarella, 126

Pasta Fagioli e Cozze, 60–61

Roasted Tomato Caprese, 27

Seppie con i Piselli, 89

Slow-Cooked Cherry Tomatoes, 129

Swordfish Crudo, 43

Toasted Pasta with Crab, 58

Tomatoes Reinados, 108

Turkish Eggplant Salad, 164

Toum

Charred Sweet Potatoes with Toum, 156

recipe, 215

truffle oil

Lamb Belly Hash, 99

Tuna, Honey-Glazed, 63

Turkish Eggplant Salad, 164

turmeric

Socca, 10

turnip greens

Jerusalem Mixed Grill, 97

Ras el Hanout, 210

Scurdijata, 72

Tzatziki

Eggplant & Zucchini Soup, 116

recipe, 34

V

vanilla beans

Lemon Rice Pudding, 193

Yogurt Mousse with Blueberry Compote & Granola, 187

Vegetable Stock

Braised Cauliflower, 154

Fava Bean Soup with Seared Halloumi Cheese, 114

recipe, 212

Rutabaga & Fig Soup, 110

Seppie con i Piselli, 89

vinegar, apple cider

Crispy Salmon Rice, 77

vinegar, balsamic

Balsamic Glaze, 208

Fig Vinaigrette, 214

Roasted Radicchio, 166

Smoky Seared Eggplant, 132

vinegar, red wine

Panzarella, 126

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Slow-Cooked Cherry Tomatoes, 129

vinegar, white

Glazed Okra, 147

Grapefruit & Fennel Salad, 159

Grilled Romaine & Sweet Potato, 162

Octopus Salad, 128

Shaved Snap Pea Salad, 133

Sweet & Sour Short Ribs, 104

vinegar, white wine

Harissa Sauce, 216

Kemia de Remolachas, 146

Pistachio & Raisin Sauce, 211

W

walnuts

Arugula Salad with Fig Vinaigrette, 138

Beets with Walnut Dukkah, 171

Brisket with Pistachio Gremolata, 105

Chicken in Walnut Sauce, 74

Romano Beans with Mustard Vinaigrette & Walnuts, 175

Sicilian Bar Nuts, 13

Warm Couscous Salad, 150

Whiped Feta with Za’atar

Duck Breast Wellington, 102

recipe, 23

White Shakshuka, 96

Whole Branzino, 81

wine, red

Fig & Goat Cheese Salad, 142

Leg of Lamb with Garlic & Rosemary, 76

wine, white

Agnello Cacio e Ova, 67

Braised Cauliflower, 154

Braised Fennel, 127

Braised Halibut, 87

Bucatini with Asparagus & Sausage, 66

Chicken in Walnut Sauce, 74

Risi e Bisi, 56

Seppie con i Piselli, 89

Taralli Dolci Pugliesi, 204

Toasted Pasta with Crab, 58

Y

yogurt

Labneh, 48

Mansaf, 117

Tzatziki, 34

Yogurt Mousse with Blueberry Compote & Granola, 187

Z

Za’atar

Chermoula Sauce, 210

Labneh, 48

recipe, 208

Whipped Feta with Za’atar, 23

Za’atar Bread, 143

Za’atar Chicken, 94

Za’atar Okra & Lemons, 181

Za’atar-Crusted Ribeye, 103

zucchini

Almodrote, 93

Eggplant & Zucchini Soup, 116

Mahshi Laban, 80

Spaghetti alla Nerano, 57

Zuppa di Castagne Sarda, 120

Zuppa Gallurese, 109

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