13 of Our Best Mediterranean Recipes, from Greece, Italy, and Beyond

Break out the grape leaves and yogurt

By | Published Feb 21, 2019 1:00 AM

13 of Our Best Mediterranean Recipes, from Greece, Italy, and Beyond
These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick's book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren't rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means "stuffed" in Turkish and Greek. "I love this version because the grape leaves get crispy and a little caramelized," Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta » Matt Taylor-Gross

Chef Georgia Goggi of Italy’s Puglia region makes this slow-cooked tomato sauce with octopus and saffron. She pairs it with paccheri, a thick air-dried pasta—but any robust pasta shape will do.

Cretan Cheese Pies with Thyme and Honey (Kalitsounia)

These traditional Cretan handheld cheese pies are often served as an Easter treat. Get the recipe for Cretan Cheese Pies with Thyme and Honey (Kalitsounia) »

Pesto Genovese

When making their beloved pesto, Ligurians use sweet, delicate basil Genovese and remove any green sprouts from the center of the garlic cloves to avoid bitterness. Get the recipe for Pesto Genovese

Spicy Lamb and Grape Leaf Tarts With Orzo and Feta

These crustless tarts, adapted from Ana Sortun and Maura Kilpatrick’s book Soframiz, are inspired by a yogurt and semolina custard that is traditionally baked inside cooked grape leaves in Greece. The authors say that, even though the grape leaves aren’t rolled and filled cigar-style, the filled tarts are still a version of a dolma, a word that means “stuffed” in Turkish and Greek. “I love this version because the grape leaves get crispy and a little caramelized,” Sortun says. They work equally well in ceramic ramekins, fluted or non-fluted tart pans, muffin tins, or small cast iron baking dishes. Get the recipe for Spicy Lamb and Grape Leaf Tarts With Orzo and Feta »

Pork Belly Gyro

Pork Belly Gyro

Turkish Yogurt and Brown Butter Tomato Sauce

Yogurt and tomato combine to create this delicious, creamy sauce with hints of peppery zest. This sauce is a main component to manti, a Turkish spiced lamb dumpling dish. Get the recipe for Turkish Yogurt and Brown Butter Tomato Sauce »

A.k.a. pizza rustica and pizza chiena, this Italian classic calls for a whopping 18 eggs and two pounds of charcuterie, and we’re in love

Featured in: Pizza Gain is the Massive Sausage-and-Egg Pie You Need to Make for Easter
Taralli

Lamb Shanks in Red Wine with Creamy Eggplant

A creamy eggplant purée, enriched with béchamel and Gruyère cheese serves as a bed for meltingly tender lamb shanks, slow-braised in red wine and aromatics. Get the recipe for Lamb Shanks in Red Wine with Creamy Eggplant »

Cauliflower Shawarma Berber

Cauliflower Shawarma Berber

Sunchoke Hummus

Sunchoke Hummus

White Bean and Sardine Stew

You may think it’s best to steer clear of canned sardines, but those are actually preferred for this dish. Get the recipe for White Bean and Sardine Stew »

Cacciucco (Tuscan Seafood Stew)

Cacciucco (Tuscan Seafood Stew)

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