Traditional Recipes

Tradition Thursday offers you culinary customs practiced by the Mediterranean countries. All recipes adhere strictly to the Mediterranean diet. You know they are all healthy!!!!! Of course.

Spain, France, Italy, Greece, Turkey, Syria, Israel, Egypt, Algeria, Tunisia, and Morocco have established wonderful cooking practices. This page shares their ancestral recipes.

(Breakfast: Mediterranean Style)

steel cut oats

Oatmeal, Mediterranean Style

Oatmeal is oftentimes the breakfast ingredient people forget about. Certain Mediterranean inspired ingredients, however, bring out the flavor and the fun. Here is my version:
Course Breakfast
Cuisine Mediterranean

Instructions
 

  • Cook steel cut oats according to package directions.
  • Add Nuts (almonds, walnuts or pecans)
  • Add Fruit (cut up dates, and apples)
  • Drizzle a teaspoon of molasses or honey over the cooked oatmeal.
  • Drizzle a teaspoon of olive oil.
  • Add a handful of baby spinach.
  • Stir well and serve.

Notes

I have made this breakfast treat a tradition in my home. You, of course, can add nuts, fruits, and veggies according to your taste. Sometimes I add some savory spices. Experiment!!!
Keyword breakfast’, Mediterranean diet, oatmeal

Spain’s Favorite

gazpacho

Gazpacho

This is usually on Spanish tables at least once a week. Gazpacho is low in calories and high in goodness.
Servings 1

Ingredients
  

  • cups passata (cooked and drained tomatoes)
  • 1 red pepper chopped
  • 1 red chili deseeded and chopped
  • 1 clove garlic chopped
  • 1 tsp sherry
  • ½ lime juiced

Instructions
 

  • Blend together the passata, red pepper, chili, garlic, sherry, and lime juice until smooth. Season to taste, then serve with ice cubes.

Greek Easter

Adapted from “Greece: The Cookbook” by Vefa Alexiadou

roast leg of lamb

Roast Leg of Lamb

This is a traditional Easter recipe originating from Greece.
Prep Time 10 mins
Cook Time 2 hrs
Course Main Course
Cuisine Greek, Mediterranean
Servings 8

Ingredients
  

  • 6 ½ lb. leg of lamb
  • 4 cloves garlic thinly sliced
  • 1 pinch dried oregano
  • Kosher salt and ground black pepper to taste
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil extra virgin

Instructions
 

  • Preheat oven to 350 degrees F.
  • With a sharp knife, score the fat cap on the lamb in a cross pattern.
  • In a small bowl, toss the garlic and oregano with some salt and pepper.
  • Rub the mixture into the scores in the lamb, seasoning with more salt and pepper as needed.
  • Rub the lemon juice over the lamb, then brush it with 1 tbsp. of olive oil.
  • Wrap the leg with parchment paper and secure it with butcher's twine.
  • Brush the paper with the remaining tablespoon of oil, then place the whole leg in a roasting pan.
  • Roast until golden brown and the internal temperature reaches 140 degrees for 2 hours.
  • Let it rest for 5 minutes.
  • Discard the paper and string and carve, serving the slices with pan juices.
Keyword Easter, Greek, Mediterranean diet