MEDITERRANEAN

A TASTE OF THE

Traditional Mediterranean fare covers a lot of ground—and Americanized hummus bowls are off the menu. This time-honored cuisine is undoubtedly mouthwatering, lavished with olive oil and plated over a rich slice of culinary history.

words_gianna milan. photo_gianna sanchez. design_lauren maingot.

Geographically speaking, “Mediterranean” one bowl, the food loses its importance,” is an eponymous descriptor for countries said Maya Abdelnour, a senior advertising bordering the Mediterranean Sea. Its food major at the University of Miami who was cultures include the recognizable delicacies born and raised in Bhamdoun, Lebanon. of Greece, Italy and Spain to the Middle Lots of her favorite home-cooked meals Eastern zest of Egypt, Turkey, Lebanon, Israel are almost always left out of the spotlight at and Syria. However, today’s modernized Mediterranean eateries in the U.S. According concept is often strictly tied to Greek staples to Abdelnour, Americanized tabbouleh, for like falafel, which tends to cancel out the instance, is prepared with too much bulgur significant diversity of Middle Eastern, and not enough parsley. And go-to breakfast Southern European and North African plates flatbreads like za’atarman’ oushe (savory that make up this culinary lifestyle. dried herbs blended with olive oil and sumac

Olives are a centerpiece of Mediterranean and smeared on toasted bread) and fatteh recipes regardless of each dish’s origin. The (pita with boiled chickpeas and tangy yogurt) Mediterranean basin abounds with olive trees are simply nowhere to be found in Miami. bearing the juiciest fruits for marinating, In the United States, interpretations tossing into salad and, of course, extracting of Mediterranean fare are correlated with heart-healthy olive oil. Olive oil plays a Chipotle-style kitchens that don’t accurately pivotal role in Mediterranean favorites represent the way such meals are enjoyed from refreshing tabbouleh (a Levantine overseas. In Miami, for example, fast-casual minced herb salad) to hot Muhammara (the spots like Rice Mediterranean Kitchen build distinctly Syrian Aleppo pepper dip). It’s heaping wraps and bowls of “Mediterranean” also drizzled and sprayed onto pans when cuisine. On the other hand, Amal (the cooking menemen (a Turkish egg scramble) Abdelnour family’s Lebanese bistro set and varieties of Middle Eastern kibbeh to open in Coconut Grove in fall 2021) (ground meat and bulgur wheat patties). emulates the authentic Mediterranean dinner

“Food is a major part of our culture. It’s table, where dips like hummus and baba meant to be shared and how we interact with ganoush are always a side platter or “mezze” each other. So, when everything’s piled into (appetizer)—not dolloped onto everything. Ingredients • 1 cup dried (uncooked/raw) chickpeas • ½ cup roughly chopped red or yellow onion • 1 cup packed fresh cilantro (mostly leaves) • 1 cup packed fresh parsley (mostly leaves) • 3 garlic cloves, quartered • 1 tsp sea salt • 1 tsp lemon zest • 1 tsp ground cumin • 1 tsp ground coriander • ½ tsp cracked black pepper • 1 tbs [extra virgin] olive oil • ½ tsp baking powder (optional)

Mediterranean food consists of lots of fresh vegetables and hummus, leaving you feeling light and fresh after this flavorful meal.

OVEN-BAKED FALAFEL

Method 1. Preheat oven to 400 degrees Fahrenheit. 2. Pulse all ingredients in a food processor until thoroughly combined, scraping down the sides of the bowl as needed. 3. Scoop about 1 ½ to 2 tbs of the mixture at a time. Roll into 12 to 15 patties, being careful not to pack too tightly. 4. Arrange the shaped patties on the pan and coat generously with additional olive oil. 5. Bake for 25 to 30 minutes until the patties are golden and crisp on both sides. Serve hot with a side of tzatziki.

CLASSIC

GREEK SALAD

Ingredients • 1 English (green) cucumber, seeded and sliced • 1 or 2 red tomatoes, sliced • 1 green bell pepper, chopped • 1 slice (5 oz) feta cheese (you can cut into cubes) • ⅓ cup thinly sliced red onion • ⅓ cup pitted Kalamata olives • Dash of oregano (optional)

Dressing • ⅓ cup red wine vinegar • ½ cup [extra virgin] olive oil • ½ tsp Dijon mustard • 1 garlic clove, minced • 1/2 tsp dried oregano • 1/4 tsp sea salt • Juice of 1 lemon • Freshly ground black pepper

Method 1. Whisk together all dressing ingredients except the olive oil into a bowl. Slowly pour in the olive oil and keep mixing until a vinaigrette materializes. 2. On a platter, assemble the cut vegetables and feta. Lather with vinaigrette and toss very gently. 3. Season to taste and top with pinches of oregano if you’d like. Serve cold or at room temperature.

Spice up your Greek salad with some fun additions. This simple salad tastes great with quinoa and croutons, too.

Hummus can be tweaked to satisfy multiple pallets by adding your favorites spices, ingredients and toppings like pine nuts or marinated red pepper.

HUMMUS & PITA

Ingredients • 1 can (15 ounces) chickpeas, rinsed and drained • ⅓ cup tahini, homemade or store-bought • 1 to 2 garlic cloves, minced • 2 tablespoons [extra virgin] olive oil • ½ teaspoon ground cumin • ½ teaspoon sea salt • ¼ cup lemon juice • White or whole-wheat full-size pita rounds • More olive oil and sea salt

Add-Ins • Kalamata olives • Roasted eggplant • Roasted red pepper • Spinach and artichoke • Extra garlic and lemon

Garnishes • Chopped herb of your choice • Feta cheese crumbles • Plain Greek yogurt • Drizzle of olive oil • Toasted pine nuts • Paprika sprinkle

Method 1. Place the pita round(s) on a baking pan. Salt as desired and drizzle with olive oil. Toast in a convection oven, flipping halfway as needed, until crispy. 2. Puree all hummus ingredients minus the chickpeas in a food processor until smooth. 3. Add the chickpeas and your favorite mix-ins and blend, pausing to scrape down the sides of the bowl as needed. If the consistency is too thick, blend in one or two tablespoons of water. 4. Taste and season to your desire. Serve immediately, garnished with toppings. 5. Break the warm pita into pieces with your hands and dip away, or refrigerate the hummus and use later as a spread for a sandwich, wrap or falafel patty.

WHERE TO DINE

Mandolin Aegean Bistro $$$ | mandolinmiami.com 4312 NE 2nd Ave, Miami, FL 33137

Maroosh $$ | maroosh.com 223 Valencia Ave, Coral Gables, FL 33134

Khoury’s Mediterranean Restaurant $ | khouryrestaurantmiami.com 5887 SW 73rd St, South Miami, FL 33143