29 Mediterranean Meals, From Fish Stew to Lamb Shish Kebabs Channel a meal on the coast of Greece, Israel, Italy, and nearly 20 other countries with this widely influenced and celebrated cuisine. By Food & Wine Editors Food & Wine Editors This is collaborative content from Food & Wine's team of experts, including staff, recipe developers, chefs, and contributors. Many of our galleries curate recipes or guides from a variety of sources which we credit throughout the content and at each link. Food & Wine's Editorial Guidelines Updated on June 16, 2024 Add Us On SAVE ALL RECIPES NEW! Save as a collection on MyRecipes Close Credit: Diana Chistruga Though the Mediterranean Sea is surrounded by more than 20 countries across Africa, Asia, and Europe, there are some common flavors and ingredients that are interwoven throughout the various coastal cuisines. Fresh tomatoes, olives, fish, lemon, feta, mint, za'atar, and more make their way into delectable dishes like stuffed grape leaves, moussaka, shish kebabs, and fattoush salad. Discover traditional Mediterranean food and riffs on the region's classic flavors with this collection of Mediterranean recipes. 01 of 29 Gyros Jennifer Causey / Food Styling by Julian Hensarling / Prop Styling by Shell Royster Gyro meat is traditionally cooked on a vertical spit, but this home-cooked version calls for a boneless leg of lamb that’s seasoned with fresh oregano and steamed before roasting to keep the lemony, garlicky meat moist. It's served with a rainbow of fresh vegetables and a tangy yogurt-based tzatziki enlivened with fresh dill and cucumbers. Get the Recipe Save 02 of 29 Saganaki Halloumi (Cypriot Fried Halloumi) Photo by Cedric Angeles / Prop Styling by Stephanie Bohn Halloumi cheese is fried in clarified butter, then brushed in a spiced honey and served with lemon yogurt, brandy-basted nectarines, and fresh tomatoes in this sweet and savory appetizer from chef Christian Hernandez. Get the Recipe Save 03 of 29 Zeytinyağli Yaprak Sarmasi (Vegetarian Stuffed Grape Leaves) Photo by Eva Kolenko / Food Styling by Carrie Purcell / Prop Styling by Jillian Knox These tangy, tender vegetarian rice and herb-stuffed grape leaves are a great appetizer from the Turkish region of Mugla. The rice filling is seasoned with fresh parsley and dill and slightly sweet cooked onions to balance the bright brined grape leaves. Get the Recipe Save 04 of 29 Ouzo Snapper with Fennel and Tomatoes Greg Dupree / Food Styling by Margaret Monroe Dickey / Prop Styling by Thom Driver Rub mild whole snapper with licorice-scented ouzo, the national drink of Greece, and roast over a bed of tomatoes, fennel, and sweet onions for a simple and satisfying dinner party centerpiece. The vegetables also get a splash of ouzo before roasting for a sweet and slightly acidic complement to the flaky fish. Get the Recipe Save 05 of 29 Lahem Meshwy (Lamb Shish Kebabs) Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell These grilled lamb kebabs have been a mainstay at League of Kitchens instructor Jeanette Chawki's family cookouts for years. Cook the lamb evenly with equal-sized cubes; simply spice with paprika, salt, and pepper; and feel free to mix and match the vegetables on each skewer. Get the Recipe Save 06 of 29 Spanakopita Pie Food & Wine To turn a classic spanakopita appetizer into a crunchy, cheesy, and earthy pie, pack store-bought phyllo dough with plenty of earthy greens and tangy feta cheese. Get the Recipe Save 07 of 29 Chicken with Lemon, Oregano, and Feta Photographer: Kelsey Hansen, Food Stylist: Annie Probst, Prop Stylist: Breanna Ghazali With just a few ingredients, you’ll be amazed at how simple yet elegant and delicious this dish is. Chicken is drizzled with olive oil and lemon juice before it's sprinkled with oregano, salt, and pepper and roasted. It's then topped with feta and broiled. Get the Recipe Save 08 of 29 Seafood and Chicken Paella with Chorizo Diana Chistruga If you ever make just one paella recipe, this is the one to try. Fresh chorizo, sliced dark meat chicken, and a seafood trio of shrimp, mussels, and cockles come together on a bed of saffron-infused arborio rice for this sumptuous Spanish recipe from Tamara Murphy. Get the Recipe Save 09 of 29 Roasted Branzino with Caper Butter Diana Chistruga Maine chef Steve Corry stuffs whole Mediterranean sea bass with lemon and rosemary then pan-roasts the fish. An easy compound butter melts on the sea bass to become a sauce, with wild Tunisian mountain capers. Get the Recipe Save 10 of 29 Tzatziki Julia Hartbeck This yogurt dip is incredibly versatile — serve it with toasted pita wedges as an appetizer, or pair it with grilled lamb, chicken, fish, or vegetables. Get the Recipe Save 11 of 29 Greek Salad with Shrimp and Kamut Photo by Jennifer Causey / Food Styling by Rishon Hanners / Prop Styling by Audrey Davis Kamut, an ancient variety of wheat, adds hearty chew to this entrée inspired by a classic Greek salad. Soak kamut overnight to help it cook faster, or for an even easier dish, cook the kamut in advance to trim day-of prep to 30 minutes. Get the Recipe Save 12 of 29 Celery Salad with Pine Nuts, Arugula, Feta, and Pita Jennifer Causey / Food Styling by Margaret Monroe Dickey / Prop Styling by Jillian Knox Combined with crunchy homemade pita chips, buttery pine nuts, and a creamy feta spread, this fattoush-inspired salad features the earthy, anchoring flavor of crisp celery. It's accented by an herbaceous and lively dressing made from staples like lemon juice and red wine vinegar. Get the Recipe Save 13 of 29 Lamb Sliders with Yogurt-Tahini Sauce Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Christina Daley A symphony of herbs — in the form of za'atar — and little bits of toasted pine nuts add bright flavor and texture to the ground lamb patties that accompany this fresh summer salad. Get the Recipe Save 14 of 29 Artichoke and Shrimp Gratins Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen A marriage between risotto and the velvety French onion sauce soubise, these miniature Italian- and French-inspired gratins are filled with sweet onions, artichoke hearts, and arborio rice. Get the Recipe Save 15 of 29 Kale-Artichoke Stuffed Shells Photo by Greg DuPree / Food Styling by Chelsea Zimmer / Prop Styling by Claire Spollen Recipe developer Ann Taylor Pittman brings together Italian cannellini beans and Calabrian chiles beautifully — with fellow Mediterranean staple fennel — for hearty stuffed shells with earthy sweetness. Get the Recipe Save 16 of 29 Seared Salmon with Pistachio Pesto Greg Dupree / Food Styling by Chelsea Zimmer / Prop Styling by Thom Driver This verdant pesto is made with a surprising variety of flavors — nutty pistachios, cool mint, spicy ginger and chile, bright lime zest, and salty Pecorino Romano cheese. The salmon requires just 15 minutes to cook, minimizing your time at the hot stove. Get the Recipe Save 17 of 29 Spaghetti with Tomatoes, Black Olives, Garlic, and Feta Cheese Food & Wine / Photo by Morgan Hunt Glaze / Prop Styling by Julia Bayless / Food Styling by Emily Nabors Hall For a weeknight when speed is key, whip up this 30-minute pasta dish. It's inspired by Greek ingredients like fresh tomatoes, briny olives, salty feta cheese, and capers, and makes a satisfying meal for a summer evening with very little effort. Get the Recipe Save 18 of 29 Roasted Eggplant Moussaka with Lamb Photo by Victor Protasio / Food Styling by Margaret Monroe Dickey / Prop Styling by Lydia Pursell Roasting eggplant until it's creamy and custardy makes it the perfect base for layering with a rich, meaty sauce in Anna Theoktisto's take on moussaka, which is topped with a luscious layer of ricotta and mozzarella cheese in place of bechamel sauce. Get the Recipe Save 19 of 29 Halloumi and Vegetable Skewers with Pomegranate-Tahini Sauce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen The punchy, sweet, earthy notes in pomegranate molasses add long-cooked depth of flavor to cheese and vegetable skewers in a 30-minute marinade, with pleasantly bitter tahini rounding things out. Get the Recipe Save 20 of 29 Fresh Figs With Labneh and Carob Molasses Photo by Heami Lee / Food Styling by Chelsea Zimmer / Prop Styling by Christine Keely Arrange fresh figs on a layer of labneh and top with carob molasses, olive oil, toasted sesame seeds and hazelnuts, and a shower of black pepper for this creamy, sweet, floral dessert from Samir Mogannam. Get the Recipe Save 21 of 29 Grilled Lamb Chops with Herby Yogurt Sauce Photo by Christopher Testani / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Blend yogurt, shallots, salt, and lemon to match lamb's richness with a simple, bright sauce. Former F&W editor Kelsey Youngman cleverly sets aside a portion of the seasoned yogurt to puree with tender green herbs and lemon juice for a quick finishing sauce after the lamb is done. Get the Recipe Save 22 of 29 Socca with Zucchini and Olives Photo by Greg DuPree / Food Styling by Margaret Monroe Dickey / Prop Styling by Claire Spollen Socca, also called farinata in Liguria, is a tender pancake made from chickpea flour. Unlike the versions in Nice, which are cooked in copper pans, this one is baked in a cast-iron skillet before it is topped with a summery marinated squash salad. Get the Recipe Save 23 of 29 Soppressata Pizza with Calabrian Chiles and Hot Honey Photo by Christopher Testani / Food Styling by Torie Cox / Prop Styling by Audrey Davis Fiery Calabrian chiles from Italy add heat and a distinct fruitiness, while hot honey adds a touch of sweetness to this pizza topped with Italian salami. Get the Recipe Save 24 of 29 Grilled Chicken with Banana Pepper Dip and Fattoush Photo by Tara Donne / Food Styling by Chris Lanier / Prop Styling by Raina Kattelson A three-ingredient banana pepper dip is the star of this single-serving recipe from 2001 F&W Best New Chef Anita Lo. She first browns the peppers, then purees them with feta and lemon juice. Scoop up leftover dip with pita or veggies. Get the Recipe Save 25 of 29 Za'atar-Spiced Beet Dip with Goat Cheese and Hazelnuts © Antonis Achilleos Beets have a strong presence in the cuisine of Jerusalem, chef Yotam Ottolenghi explains. They color pickling juices on the Arab table and form the basis for a soup of Jewish, Iraqi, and Kurdish origin. Ottolenghi purees them for this luscious spread. Get the Recipe Save 26 of 29 "Best of the Olive Bar" Pasta Salad Greg Dupree This easy pasta salad comes together in just 15 minutes with help from the grocery store olive bar. Fresh oregano, cherry tomatoes, and feta cheese bring bright flavor to this effortless summer starter, perfect for cookouts. Get the Recipe Save 27 of 29 Pot-Roasted Eggplant with Tomatoes and Cumin © Quentin Bacon Cookbook author Paula Wolfert visited the kitchens of Dar Yacout in Marrakesh, where the cooks still use charcoal fires to make dishes like lush and smoky roasted eggplant salad. Get the Recipe Save 28 of 29 Hummus Masabacha with Paprika and Whole Chickpeas © Amit Geron Before opening Zahav restaurant in Philadelphia, chef Michael Solomonov visited hummus parlors all over Israel trying to find the best recipe. To make his hummus luxuriously smooth, he soaks the chickpeas overnight with baking soda to soften them. Solomonov says among the fanciest garnishes you can find in Israel are the whole chickpeas, paprika, and lemon-spiked tahini used for this authentic hummus recipe. Get the Recipe Save 29 of 29 Greek Fish Stew © Con Poulos "On the Greek island of Kalymnos, fishermen make a stew with shellfish, whole fish, lemon, onion, and water," says chef Andrew Zimmern. "They eat it straight from the pot with their hands — no bowls. It tastes of sweat and iodine, but it is easily one of the best soups I've ever had. I make my version with halibut, throwing in mussels at the end." Get the Recipe Save Explore more: Food World Cuisines European Cuisines Was this page helpful? Thanks for your feedback! Tell us why! Other Submit