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    You are in: Home / Cookbooks / Greek/Mediterranean cooking
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    39 recipes in

    Greek/Mediterranean cooking

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    Notebook Magazine

    Recipe #290247

    These dolmades have much more meat than rice in them which is how my dad always liked them. This is the first thing I remember cooking with my mom when I was little. She would let me "help" roll the dolmades.

    Recipe #233134

    This is my mom's recipe for Spanakopita. She makes it with more feta than spinach, just the way I like it. (I made the spanakopita in the picture with my friend Seth in my dorm's kitchen.)

    Recipe #218012

    I love any dish with feta and olives. Read the ingredients, makes your mouth water! We love it! Not for the "seasoning challenged" palette. Please note: this is an adopted recipe and having now made it, I can say that the family are very pleased that it's come here to stay, I used a small stick blender to blitz black olives with a tiny bit of olive oil instead of shop bought tapenade and omitted the capers (only becuase I hate capers, but DH loves them so will put them on his portion in future), and if you like olives and feta like we do then you'll enjoy this recipe. ZWT REGION: Greece.

    Recipe #177134

    Posted for Zaar World Tour 2006; this one sounds so good. Can't wait to hear how people like it.

    Recipe #170628

    Tender marinated chicken and a creamy cucumber yogurt sauce tucked into a pita, topped with lettuce and tomato if you like. Sounds like a great lunch to me! Cooked in or outside! Note: time to make does NOT include 1 hour marinating time. from TOH... ZWT Greek and US Regional - East Coast

    Recipe #141367

    8 Reviews |  By Sarah!

    Delicious marinade that would be great on chicken as well as fish. Full of fresh herb and citrus flavours. I usually use Flake fillets bbqed for a minute and a half a side - superb. (Cook time is marinade time)

    Recipe #137092

    Feta cheese and olives lend a Mediterranean flavor to these tender foldovers. Scrumptous!

    Recipe #137052

    A great appetizer with an awesome presentation. Garlic lovers may want to increase the amount of garlic. Enjoy!

    Recipe #134738

    Who does not like Scampi. You have had Scampi the usual method, with loads of garlic and extra virgin olive oil... Now have Scampi my Med-way, and you won't go back.... Have plenty of baguette to soak up all the sauce... So good, you will be sorry when it is all gone. Winning Recipe Entry, RSC#7.

    Recipe #131993

    Love to entertain and recently was given Martha Stewart’s Hor D’Oeuvres Handbook. Most people eat first with their eyes and Martha's fantabulous dishes offer a visual feast. This original recipe was modeled on her approach to food both in look and flavor. You can simplify the making of these Greek inspired treats by simply quartering the pita bread or using the small ones. Either way, its a treat.

    Recipe #129882

    6 Reviews |  By PaulaG

    If you are like me, sometimes there is to much of a good thing and that leaves leftovers. I made CountryLady's Recipe #110939 and there was about 6 ounces left. What to with it? Stuffed Pita's of course. This is an quick fix for leftover Souvlaki. Of course you will also need leftover tzatziki! For a quick weeknight meal for two, serve with a large Greek salad.

    Recipe #119211

    My mother's family is lebanese and we pride ourselves on being able to cook delicious lebanese food. This is a family recipe.

    Recipe #116906

    This is a very simple stew, made either with beef or lamb, that is very good to eat. Traditionally, it is served atop a rice ring (buttered rice that you have molded in your bundt pan to give an attractive appearance) or homemade french-fried potatoes. It is sublime served with Hunkar Begendi (recipe #95402) - a Turkish Eggplant Cream.

    Recipe #109552

    Rustic, golden-brown bread slices - crisp on the outside, chewy on the inside. Drizzled with great olive oil, sea salt and Mediterranean oregano. That's really the recipe right there. You'll love this.

    Recipe #107298

    This is my absolute favorite fish recipe for its wonderful flavor and ease of preparation. I love Mediterranean food and the mild, tender Roughy is a fantastic compliment to the fresh and vibrant feta, caper and tomato topping. This is a great, healthy recipe that will have you feeling like you just ate in a fancy restaurant. I adapted this recipe from a recipe found at epicurious.com. As usual, substituting or eliminating any ingredients will greatly change the flavor as each ingredient compliments the other.

    Recipe #95842

    5 Reviews |  By Shari2

    I found this recipe in Women's World Dec. 9,2003 issue. This is a very tasty dish and low in fat.

    Recipe #92946

    These potatoes are a staple in our home. Whether accompanying roast lamb or chicken, or just on their own, we have them a couple of times a week. They are delicious and the ones that get overly-brown in the pan and stick a bit are MINE! Clean up is a little tricky with this recipe, unless you line your pans with foil, but I find that just filling the pan up with hot, sudsy water and forgetting for an hour (something I apparently have no problem doing ;-)) helps a lot.

    Recipe #87782

    Another terrific one from my MIL! Great with anything from the grill.

    Recipe #87503

    Because of the use of ground meat, this is what we call a kebab here. Delicious! They can be oven-roasted, but I highly recommend you do these on the bbq.

    Recipe #82170

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