Ingredients

• 1 lb (450g) ground lamb
• 1/4 cup fresh parsley, finely chopped
• 2 tbsp fresh mint, finely chopped
• 1 small onion, grated
• 3 garlic cloves, minced
• 1 tsp ground cumin
• 1 tsp ground coriander
• 1/2 tsp smoked paprika
• 1/2 tsp cinnamon
• 1 tsp salt, 1/2 tsp black pepper
• 2 tbsp olive oil (for grilling)

Instructions

1. In a large bowl, combine ground lamb with parsley, mint, grated onion, garlic, cumin, coriander, paprika, cinnamon, salt, and pepper. Mix thoroughly with your hands until well combined. Refrigerate 20 minutes to let flavors meld.
2. Divide mixture into 8 equal portions. Shape each around a metal or soaked wooden skewer, forming a sausage shape about 5 inches long. Press firmly so they hold together.
3. Brush a grill or cast-iron grill pan with olive oil and heat over medium-high. Grill kofta 3–4 minutes per side (about 12 min total), turning carefully, until nicely charred and cooked through.
4. Rest 2 minutes. Serve immediately with tzatziki, sliced cucumber, tomatoes, and warm flatbread.

Ingredients

• 2 whole sea bass (1 lb each), cleaned and scaled
• 4 tbsp extra-virgin olive oil
• 1 lemon, thinly sliced + juice of 1 lemon
• 4 sprigs fresh rosemary
• 4 sprigs fresh thyme
• 4 garlic cloves, crushed
• Sea salt and cracked black pepper
• Fresh flat-leaf parsley, to serve

Instructions

1. Score the fish with 3 diagonal cuts on each side. Rub inside and out with olive oil, salt, and pepper. Stuff the cavity with lemon slices, rosemary, thyme, and crushed garlic.
2. Preheat grill or grill pan to very high heat. Oil the grates well. Grill fish 5–6 minutes per side without moving, until skin is crisp and fish releases easily.
3. Transfer to a serving platter. Drizzle with fresh lemon juice and extra olive oil. Garnish with parsley. Serve alongside a simple tomato-cucumber salad.

Ingredients

• 2 large eggplants, halved lengthwise
• 4 tbsp extra-virgin olive oil
• 1 cup cherry tomatoes, halved
• 1/2 cup Kalamata olives, pitted
• 4 oz (115g) feta cheese, crumbled
• 3 garlic cloves, minced
• 1 tsp dried oregano
• Fresh basil leaves
• Salt and black pepper

Instructions

1. Preheat oven to 425°F (220°C). Score the cut side of eggplant in a cross-hatch pattern. Brush generously with olive oil, season with salt and pepper. Place cut-side down on a baking sheet lined with parchment.
2. Roast 25 minutes until very soft and golden. Flip eggplant cut-side up. Top with cherry tomatoes, olives, minced garlic, and a drizzle of olive oil. Return to oven for 10 minutes.
3. Remove from oven. Scatter feta and oregano over the top. Finish under broiler 2–3 minutes until feta is slightly golden. Garnish with fresh basil and serve warm.

Ingredients

• 2 lb (900g) bone-in chicken thighs
• 8 cups chicken broth (homemade preferred)
• 1/2 cup long-grain white rice
• 3 large eggs
• Juice of 2 lemons (about 1/3 cup)
• 1 onion, quartered; 2 bay leaves; 1 tsp salt
• Fresh dill and lemon zest, to garnish

Instructions

1. In a large pot, combine chicken, broth, onion, bay leaves, and salt. Bring to a boil, then reduce heat and simmer 25 minutes until chicken is fully cooked. Remove chicken; discard onion and bay leaves. Shred chicken meat and set aside.
2. Bring broth back to a boil. Add rice and cook 18 minutes until very tender. Reduce heat to low.
3. In a bowl, whisk eggs and lemon juice until frothy. Slowly ladle 2 cups of hot broth into the egg mixture, whisking constantly (tempering). Pour tempered mixture back into the pot, stirring. Do not boil. Add shredded chicken. Adjust salt.
4. Serve immediately, garnished with fresh dill and lemon zest.

Ingredients

• 3 cups (360g) all-purpose flour
• 2 1/4 tsp (1 packet) active dry yeast
• 1 tsp sugar
• 1 1/4 cups warm water
• 6 tbsp extra-virgin olive oil (divided)
• 1 1/2 tsp fine sea salt
• 3 tbsp fresh rosemary leaves
• Flaky sea salt for topping

Instructions

1. Dissolve yeast and sugar in warm water; let stand 8 minutes until foamy. Combine flour and fine salt. Add yeast mixture and 3 tbsp olive oil; mix until a shaggy dough forms. Knead 8 minutes until smooth and elastic.
2. Place dough in an oiled bowl, cover, and let rise in a warm spot 1 hour until doubled. Pour remaining 3 tbsp olive oil into a 9×13-inch baking pan. Transfer dough to the pan and gently stretch to fill. Dimple generously with fingertips. Scatter rosemary and flaky salt over top.
3. Let rest 20 minutes. Preheat oven to 425°F (220°C). Bake 22–25 minutes until deeply golden and crisp. Cool 10 minutes before tearing into generous pieces.

Ingredients

• 16 oz (450g) phyllo dough, thawed
• 3 cups walnuts, finely chopped
• 1 tsp cinnamon, 1/4 tsp ground cloves
• 1/2 cup (115g) unsalted butter, melted
• Syrup: 1 cup honey, 1/2 cup water, 1/2 cup sugar, 1 tbsp lemon juice, 1 tsp orange blossom water

Instructions

1. Make syrup first: combine honey, water, sugar, and lemon juice in a saucepan. Bring to a boil, stir until sugar dissolves, simmer 8 minutes. Add orange blossom water, cool completely.
2. Mix walnuts with cinnamon and cloves. Preheat oven to 350°F (175°C). Butter a 9×13-inch baking pan. Layer 8 sheets of phyllo, brushing each generously with melted butter. Spread 1/3 of nut mixture. Continue layering 6 sheets (buttering each) then nuts, repeat. Finish with remaining phyllo sheets, each buttered.
3. Cut into diamond shapes before baking. Bake 45–50 minutes until deep golden. Immediately pour cold syrup over hot baklava. Let stand at least 4 hours before serving.