Greek Mediterranean food

Spanish Paprika Prawns

Spanish Paprika Prawns

These prawns turn out absolutely delicious, so juicy and succulent.  Makes a great starter or appetiser!!  Serve with lots of lemon and crusty bread to mop up delicious gravy.


  • 12-15 prawns (1 Kg medium sized)
  • 1 tsp. sea salt
  • ¼ cup lemon juice
  • ¼ cup cream
  • ½ cup Aglio Olio sauce
  • Lemon and Parsley/coriander leaves for garnish

Trim the head and keep the shell & tail on the prawns.  Use kitchen scissors to cut down the middle to remove the vein.  Clip off the legs, etc. as shown. Wash and pat dry.  Rub salt on the prawns.

Take 1 tsp of just the oil from the aglio e olio sauce.  Heat a large wide pan till very hot.  Add oil and prawns.  Press the prawns down so that the shell gets a nice char.  After 2 mns on each side, add about ½ cup of the aglio e sauce and cook for 5 mns or till done.  Add lemon juice and cream, mix till heated through.  Take it off the heat and top with chopped parsley/coriander leaves.  Serve with crusty bread and lots of lemon wedges.

Roasted Garlic and Lemon Soup

Delicious tangy soup, if you have roasted garlic handy the soup would be real easy, otherwise would take a bit longer to roast the garlic.  Check my tips for roasting garlic! Excellent for garlic lovers, great panacea for flu and colds due to the healing properties of onion and the large amount of garlic used.  The garlic flavor however does not overpower the dish.


  • 2 large heads garlic (one roasted)
  • 4 medium Onions
  • 3 stock cubes, any flavor
  • 1 bunch cilantro (or parsley)
  • 1 tsp. thyme (fresh if available)
  • ½ cup milk (substitute with Soy or almond milk)
  • 2 tbsp. lemon juice
  • 2 tbsp. olive oil
  • ½ tsp. black pepper powder
  • ½ tsp. salt or to taste
  • ½ tsp. lemon zest

Prepare stock.  Add the stock cubes to 1 litre (4 cups) hot water, stir to dissolve. Peel onions and chop roughly, peel one fresh garlic head and chop, peel the roasted garlic and discard the skins.  Heat the olive oil and add the fresh and roasted garlic and the onion and saute 2 mns.  Add the chopped parsley or cilantro (reserve some for garnish) and thyme, cook 2 minutes till onion is soft and translucent.  Add the stock and stir well.  Bring to a boil and simmer covered for 30 minutes stirring in between.  Take off heat and strain the soup.  Transfer the onion garlic mixture to a blender.  Add some stock to move the contents in the blender and blend to a smooth puree.  Transfer the puree to the strained soup and put it back on heat, add salt and pepper powder, stir and simmer further 5 minutes.  Add the milk and heat through, do not boil. Garnish with chopped parsley and lemon zest.  Serve hot with bruschetta.

To Roast garlic:  Cut off 1/4 “ of the tail of the garlic head, dip in olive oil and smear oil all over.  Wrap tightly in aluminium foil and bake in an oven for one hour.

TIP: On roasting garlic –

  1. Roast several heads of garlic and store leftovers in the refrigerator for couple of weeks and use as and when required
  2. Roast the garlic when cooking other food i.e. whenever you use the oven for roasting or baking food. 
  3. For quick roasting – Peel one head of garlic and roast on a frying pan with a little oil till lightly brown and fragrant.



Pronounced bruh·sheh·tuh

Bruschetta is served cold as a starter and is an Italian antipasto.  Grilled toasted slices bread, drizzled with olive oil, rubbed with garlic and served with toppings of tomatoes and chopped fresh basil.  Variations in toppings include onion, beans, vegetables, cured meats and cheese.  This recipe is with tomatoes and basil only for topping, yet super delicious and fresh tasting and one of the simplest and quickest to make.  Ingredients required are very few but make sure they are very fresh and of top quality to bring out the best flavors in the Bruschetta!


  • 1 large baguette or any crusty bread
  • 2 large or 4 medium, ripe tomatoes
  • 4 to 6 tbsp. olive oil
  • 2 cloves garlic
  • ¼ cup Basil leaves
  • Salt, as required

Wash and cut tomatoes into halves and scoop out the pulp and seeds. Chop the tomatoes into small pieces and transfer to a bowl.  Mix with half the olive oil and set aside.  Grate or chop the garlic fine and add to a bowl with the remaining olive oil.  Keep aside until required.  At the time of serving, slice bread into slices (as thin as you can).  Toast the bread slices in a toaster or place in a tray and toast in the oven for 5 to 8 minutes till crisp.  Brush the slices with the olive oil and garlic and top with chopped marinated tomatoes and sprinkle with salt (sea salt is preferable).  Then garnish with freshly chopped basil and drizzle a little olive oil.  Serve immediately  as a starter or with soup as an appetiser.

Homemade Garlic Bread

Garlic bread is just bread topped with garlic butter or olive oil and sprinkled with herbs like oregano, parsley, chives or basil.  Topped with cheese for a cheesy garlic bread, it is then grilled, toasted or baked in an oven or even on a stove top and enjoyed with any pasta dish or with a soup.  Called Knoblauchbrot in German and Chpon in France where is it served with a salad.  In Greece onions and olives are used for garlic bread.   A rather modest and unassuming dish but loved by young and old!


  • 1 or 2 Loaves French Bread, or 1 large baguette
  • 1 whole head garlic
  • 4 to 6 tbsp. butter, or as required
  • 1/2 tsp. salt
  • Fresh or dried parsley
  • Olive oil

Cut off ¼” from the tail of the garlic head.  Dip the cut side into olive oil and apply some all around.  Wrap the garlic tightly in aluminium foil an place cut side down on a metal tray and bake in an oven for 1 hour. 

Take one garlic head and squeeze the base which will push the roasted garlic pearls out of their skins.  Discard the skins.  Transfer the garlic flesh to a small (dry) grinder, add the butter and pulse till butter and garlic are creamy and smooth.

Cut the French loaf horizontally in two and apply the garlic butter.  Cut into desired pieces and play on a baking tray.  Sprinkle chopped parsley over the bread, if using dried, crush with your fingers and sprinkle over the bread. At this stage you can pre-prepare and wrap the bread tightly in plastic wrap and refrigerate or freeze and bake when required and just before serving.

Bake in a moderate oven for 8 to 10 minutes till edges are golden.  For cheese garlic bread, sprinkle some mozzarella or freshly grated Parmigiano-Reggiano cheese.  Serve with any past of your choice or Lasagna or a hot soup.

Make the garlic bread just before serving for best results, although they can be made ahead and grilled just before serving.


1.Roast several garlic heads and store in the refrigerator for couple of weeks.

 2.When using your oven to bake any food, take the opportunity to roast several heads of garlic so you have them at hand when required.

Baked Potato with Sour Cream and Corn Salad


  • 6 large potatoes
  • 2 to 3 tbsp. Olive oil (or any oil)
  • ¼ tsp. Pepper powder
  • ½ tsp. Salt


  • Sour cream
  • Green onions
  • Corn salad

Heat the oven to 220 deg C. Clean and scrub the potatoes well keeping them whole.  Prick lightly with a fork to avoid the potatoes bursting.  Mix the olive oil, pepper and salt and brush the potatoes with the oil.  For softer skins, wrap the potato in silver foil, for crunchier potatoes leave open.  Bake for 50 minutes to 1 ½ hours depending on the size and oven temperature.  To speed up baking  pierce a metal skewer  through the potatoes so that heat is conducted to the centres.  To test if potato is done pierce with a skewer which should go through easily.

Prepare the filling while the potatoes are baking so it is ready to be stuffed into the potatoes when baked.  Cut a slit or a cross on the top of the potatoes and squeeze the sides so the top is pushed open.  Use oven mitts as the potato will be hot. Fluff the flesh of the potato with a fork.  Top with your desired filling.  Spoon sour cream mixed with a little olive oil and garnish with green onions and serve with a generous helping of corn salad or fill with sour cream and/or corn salad.  Makes a delicious meal or starter or a side.

Artichoke Salad

Full of flavour, a great salad for artichoke lovers, like moi! The addition of herbs and abundance of vegetables makes it a hearty sumptuous salad and could easily double-up as a meal paired with crusty bread and some warm soup! Adding roasted peppers and sun dried tomatoes, rather than fresh would certainly take it a notch up. Must try it myself….. Fell free to add your choice of vegetables like asparagus, cucumbers, shredded carrots, olives, sliced fennel, etc.

Artichoke Salad

Marinated Artichoke Salad


  • 1 Can artichokes (400 gms), preferably marinated
  • 1 can chick-peas (400 gms)
  • 1 capsicum (or roasted peppers)
  • 1 Onion
  • 1 cup cherry tomatoes
  • 1 cup lettuce
  • 1 tbsp. honey or maple syrup
  • Salt to taste (if required)

To marinate the artichokes (if using regular canned artichokes)

  • 2 flakes garlic, thinly sliced
  • ½ to 1 tsp. red dried chilli flakes
  • 1 tsp. dried or 1 tbsp. fresh herbs (thyme, oregano, rosemary)
  • 1 tsp. whole peppercorns
  • 1 tsp. salt
  • ¼ cup lemon juice
  • ½ cup olive oil


  1. Dain and rinse the artichoke hearts
  2. cut each into four and transfer to a jar or dish with a lid. 
  3. Put the sliced garlic over the artichokes,
  4. followed by the chilli flakes,
  5. herbs, whole peppercorns, salt, lemon juice and olive oil. 
  6. Cover and shake gently to mix. 
  7. Artichokes can be eaten or used in the salad right away or leave to marinate couple of hours.  I left it in the refrigerator overnight.
  8. To make the salad – (if using ready marinated artichokes, start from this step)
  9. Take a serving dish and add the chick-peas, drained and rinsed.
  10. Then add the tomatoes, peppers, lettuce, marinated artichokes, honey or maple syrup, salt if required and onion.
  11. Mix well and check seasoning and add some marinade from the artichokes if required. 
  12. Toss well and chill before serving. 
  13. Makes an excellent starter or appetizer or accompaniment with any main meal.

Shish Taouk

Shish Taouk Sheesh Tawook Lebanese Style Chicken Kababs

Delicious Middle Eastern Kabobs – Lebanese style. Superb as appetiser, starter or make a meal of it. And what to say of sandwiches, which are at the heart of middle eastern food and lifestyle. Just slather the pita bread with Toum and pile on the shish taouk kabobs and salads and pickles for a satisfying and delicious snack or meal!


  • 1 Kg. Boneless chicken breasts
  • 6 tbsp. yogurt
  • 1 cup lemon juice, freshly squeezed
  • 1 small slice of lemon with the peel
  • 2 tbsp. apple cider vinegar, if available.  If not use regular vinegar
  • 6 tbsp. olive oil
  • 2 tbsp. garlic paste
  • 2 tsp. white pepper or black pepper
  • 1 tbsp. ginger garlic paste
  • ½ tsp. oregano, crushed
  • 1 tsp. chilli powder or paprika
  • 2 tsp. salt, or to taste
  • 1 tsp. tomato paste


  1. Cut the chicken into 1” cubes.
  2. Mix all the ingredients from yogurt to tomato paste and mix well into the chicken cubes. 
  3. Marinate for 4 to 6 hours or overnight in the refrigerator. 
  4. Heat the grill. 
  5. Skewer the chicken and grill till light brown. 
  6. Turn over and brown the other side. 
  7. Serve with grilled tomatoes, onion, olives, cucumber, olives, etc.
  8. Serve as a appetizer or accompaniment to any main meal.
  9. Have with pita bread, spread with Toum (Garlic Sauce) and green salads.


Traditional Homemade Lebanese Garlic Sauce

Toum (Garlic Sauce) usually used as a dip for grilled chicken, meat, etc. So creamy and fluffy and ah the taste… simply lip-smacking, you can just eat and lick it as it is. You would never believe it is homemade! Serve with Shish Taouk, Souvlaki chicken, Crispy fried chicken and any grilled meats or roasted vegetable. Slather on pita bread sandwiches or serve as a regular dip!

Traditional homemade garlic sauce


  • 1 cup garlic
  • 1 tsp. salt
  • ¼ cup lemon juice
  • 1/2 cup iced water
  • 3 cups oil, like canola, sunflower


  • Peel garlic and remove the germ if desired (makes the taste less sharp) by cutting in half and scooping out the germ in the centre of the garlic.  I skipped this step today due to lack of time.
  • Place the garlic with salt in a blender and process till garlic is smooth, use the lemon juice at intervals to facilitate movement of the garlic. 
  • Add a little water if the lemon juice is not sufficient.  Adding more lemon juice may make it too sour.
  • Once the garlic becomes a smooth paste, start adding the first cup of oil in a continuous drizzle while the blender is running. 
  • Stop the blender to give it a rest.
  • Then continue adding the remaining oil alternating with the iced water till all oil and water are incorporated. 
  • The paste should be light and fluffy by now.  
  • If not add one egg white and run the blender for 2 minutes to achieve the fluffy consistency.
  • Transfer to a sterilized glass jar or a container and refrigerate. 
  • Use for a month, if it lasts that long! 
  • This recipe makes a large quantity of toum.  So it would be better to try with half or quarter of the recipe. 
  • But bear in mind that if the toum doesn’t become thick and fluffy, the garlic mixture should not be wasted, use it in cooking where garlic paste (with tartness) is required.

Six Breakfast Sandwiches to kickstart your day

Six Breakfast Sandwiches to kickstart your day!

Quick and Easy with minimum preparation!

Make a meal of these sandwiches, for brunch, lunch, dinner or simply as a quick snack to satiate you.  If you wish to cut down on the carbs, have them as “open sandwiches”, using only one slice of bread. Enjoy these crisp, crunchy sandwiches with various fillings with fresh ingredients that can be adapted to suit your taste. Instead of tomatoes, use cucumbers, jalapenos or gerkins. I am partial to fresh basil and like to use it in everything if I have it on hand. You can substitute basil with parsley or fresh coriander. Feel free to use your preferred sauces like, tomato, mayo, mustard, etc. to suit your taste.

  1. Tapenade and Feta Cheese Sandwich with Zaatar (Wild Thyne or Oregano)

Ingredients – Per Sandwich

2 Slices bread

2 tomato slices

2 tbsp. crumbled Feta cheese

2 to 3 tbsp. Black Olive Tapenade

1 tsp. Zaatar

2 tsp. olive oil

Lettuce, fresh basil and cherry tomatoes for serving


Apply Tapenade to the bread slices.  Put one tbsp. olive oil on a hot pan and place the bread slice tapenade side up.  Spread the crumble feta cheese, sprinkle the zaatar, drizzle some olive oil and top with the tomato slices.  Place the second slice of bread on top of the tomato slices tapenade side down.  Apply olive oil to the top of the bread.  By now the underside of the sandwich should be brown.  Turn over and toast both sides.  Serve crisp olive tapenade and feta cheese sandwich with soft succulent centre, with some iceberg lettuce and fresh basil.

2. Grilled Pepperoni Cheese Sandwich

Ingredients – Per sandwich

2 Slices Bread, of your choice

2 slices cheese

8 slices pepperoni

Butter to coat the bread

Dijon Mustard


Butter one side of the bread and place on a skillet or pan, buttered side down.  Place 1 slice of cheese and 8 slices of pepperoni on the top of the bread.  (You may broil the pepperoni for ½ to 1 minute in the microwave if you wish).  Top the pepperoni with a slice of cheese.  Cover the open-faced sandwich with a lid.  Spread some Dijon mustard on the second slice of bread.  When the underside of the open-faced sandwich is brown, top the sandwich with the other slice of bread, mustard side down.  Butter the upper side of the bread and turn to brown the other side.  The cheese should be melted by now.  Remove and serve immediately when brown and crisp on both sides.

3. Grilled Halloumi Tapenade Sandwich

Ingredients – per sandwich

2 slices Bread

3 slices Halloumi Cheese

2 to 3 slices tomato

Iceberg lettuce (or any lettuce you have at hand)

Some fresh basil

2 tbsp. tapenade

Olive oil to brush the bread


Grill the halloumi slices on a hot pan till brown on both sides. Brush the bread slices with olive oil and spread tapenade on the other side of the bread.  Place the olive oil side on a hot pan with the tapenade facing up.  Top it with the tomato slices, lettuce, basil and halloumi and cover with the second slice of bread, olive oil side facing up.  When brown on the underside, flip the sandwich over and toast till brown.  Serve immediately, crisp and warm on the outside and crunchy, salty and tangy on the inside!

P.S.:  I am partial to fresh basil and use it in everything if I have it at home.  Feel free to use any fresh herbs of your choice.

4. Tuna Melts

Ingredients – for one sandwich

1 small tin Canned Tuna (in sunflower oil)

1 small Onion, finely chopped

2 tbsp. Mayonnaise, or as required

1 green chilli, finely chopped (optional)

1 tsp. Sweet relish (optional)

1 tsp. Dijon Mustard (optional)

2 slices of tomato

Fresh Basil

1 slice cheese


Put the tuna alongwith the oil in a bowl, add the chopped onion and green chilli and mash to a paste.  Mix with mayonnaise and the sweet relish and mustard, if using.  The tuna would taste as good though, without the relish and mustard.  But if you love their complex flavors, you would enjoy these additional flavors.   Butter one side of the bread and place on a heated griddle, buttered side down.  Top with the tuna mayo paste, tomato slices and cheese slice.  Add the fresh basil and cover with the second slice of bread, buttered side up.  Flip the sandwich over when the underside is brown and toasted.  Brown both sides and serve hot and crunchy with the soft juicy delicious tuna filling.  Serve with some crisps or potato chips.

For variation: Add gherkins or jalapenos instead of tomatoes

5. Grilled Egg & Cheese Sandwich

Ingredients – for one sandwich

2 slices bread

2 eggs

Salt and pepper for the eggs

2 tomato slices

Butter to spread on the bread


N.B: You need to use a large skillet for this recipe so you get enough of the egg omlete to fold over the sandwich.

Grease the skillet with a little butter and add the beaten eggs seasoned with salt and pepper and spread evenly over the pan.  Place one slice of bread buttered side up in the centre of the egg omlete.  When the egg browns lightly and sets completely, flip over so that the buttered side of the bread is now touching the pan . Fold the egg over the four sides of the bread. Top with tomato slices and fresh basil (or lettuce or baby spinach) and a slice of cheese. Place the second slice buttered side up on top of the cheese slice and turn the sandwich over the brown both sides.  Serve hot and crisp with some green salad or sprouts salad if you wish to serve it as an express lunch or dinner!

6. Halloumi Lettuce Wrap

Ingredients – for one wrap

1 tortilla wrap

Mayonnaise or mayo Sriracha, etc as desired to spread over the wrap

3 to 4 Tomato slices, grilled

3 to 4 Grilled Halloumi

Lettuce, fresh basil, (or coriander leaves or mint)


Place the tortilla on a warm pan on low heat.  Drizzle mayonnaise as required and place on one end of the tortilla, grilled halloumi slices, tomato slices, lettuce and basil. Fold into half and serve immediately.

Spanish Rice

Spanish Rice


  • 2 cups (500 gms.) Basmati Rice
  • 4 medium tomatoes, chopped
  • 2 medium onions, chopped (or green onions)
  • 2 tbsp. Vindaloo paste*
  • ¼ cup Oil, preferably olive oil
  • 1 large capsicums, green or any colour of your choice, chopped
  • 1 tin corn or 6 fresh corn cobs or green peas
  • 1 cup prawns, shelled and deveined
  • 1 tsp. Salt or to taste
  • To make vindaloo paste:
  • Mix the following in 2 tbsp. vinegar
  • 2 tsp. Kashmiri chilli powder
  • 1 tsp. ginger paste
  • 1 tsp. garlic paste
  • ¼ tsp. turmeric powder (or a pinch saffron)
  • ½ tsp. cumin powder
  • The above may also be ground to a paste using 3 whole red kashmiri chillies


  1. Wash and soak rice for 15 minutes. 
  2. To cook, bring water to a boil, add the rice and cook 5 minutes (after it starts boiling) till grains are still firm and slightly undercooked.
  3. Leave aside to cook.
  4. Heat 2 to 3 tbsp. oil and fry the chopped onions lightly.
  5. Add the vindaloo paste and saute for a minut
  6. Then add the prawns and fry well. 
  7. Add chopped tomatoes (I have used two tbsp tomato paste instead),
  8. Slit capsicums, salt and ½ cup water and let the capsicums cook for 2 minutes. 
  9. Add the corn and the parboiled rice.  Mix well. 
  10. Add the remaining oil over the rice and place in the oven for ½ an hour or on a stove top for 15 minutes. 
  11. When rice is cooked remove, and serve hot.
  12. Garnish with green onions.

Daoud Basha

Daoud Basha

Daoud Bash – Lebanese Meatballs in Tomato Pomegranate Molasses Sauce


  • For Meatballs:
  • 1 Kg. minced meat (Beef or Lamb)
  • 2 large onions, chopped
  • 6 garlic cloves, minced
  • 4 green chillies, chopped
  • ½ cup parsley (or coriander) leaves, chopped
  • 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
  • 1 tbsp. cinnamon powder) instead of all spice and cinnamon
  • 1 tsp. pepper powder
  • Salt to taste
  • Olive oil to sear the meatballs
  • Potato Chunks:
  • 2 medium potatoes, cut into chunks
  • For the gravy sauce:
  • 2 medium onions, chopped
  • 6 garlic cloves, chopped
  • 1 tbsp. all spice powder) or 1 tbsp. garam masala powder
  • 1 tbsp. cinnamon powder) instead of all spice and cinnamon
  • ¼ cup tomato paste (or 2 large tomatoes, chopped & pureed and 1 ½ tbsp. tomato paste or increase the tomatoes to substitute the paste)
  • 1 tbsp. pomegranate molasses (substitute with vinegar or lemon juice)
  • Fried potato chunks
  • ½ capsicum each (any colours), cubed
  • Salt & Pepper to taste
  • Parsley or coriander leaves to garnish


  1. Mix all the meatball ingredients and make lemon sized balls. 
  2. Heat olive oil in a pan and brown the meatballs turning carefully. Remove and keep aside. 
  3. Add the potatoes to the same oil and brown. Remove and keep aside.
  4. Take a wide dish, heat it and add 1 tbsp. olive oil. 
  5. Fry the chopped onion and garlic for a 2 minutes, add the spice powders and salt and saute. 
  6. Stir in the tomato puree or paste and cook till moisture evaporates. 
  7. Add the pomegranate molasses and mix well. 
  8. Place the meatballs in a single layer. 
  9. Pour enough hot water to cover the meatballs.
  10. Bring to a boil, lower flame and cook for 30 minutes, till meat is cooked and sauce thickens.  Stir occasionally. 
  11. Add the potatoes and capsicums and adjust seasoning. 
  12. Cover and cook further 10 minutes. 
  13. Garnish with parsley and serve hot with rice, bread or pasta.

Arabian Lamb Stew

Arabian Lamb Stew Recipe


  • 1 Kg. Lamb/Mutton
  • 1 Large onion, chopped
  • 4 Garlic cloves, chopped
  • ¼ cup tomato paste
  • 1 large potato, cubed
  • 2 Zucchinis, sliced into thick slices
  • 2 Carrots, sliced into thick slices
  • Salt to taste
  • 5 whole cardamoms
  • 5 whole cloves
  • ½ tsp. cumin seeds
  • 2 tsp. Lebanese 7 spice mix (or garam masala)
  • 2 tbsp. Olive oil


  1. Clean, cut and wash lamb. Drain and set aside. 
  2. Heat a pan and add the chopped onion, fry till light brown. 
  3. Add the lamb and cook on high till the water almost dries up and lamb changes color. 
  4. Add the whole spices and garlic and stir. 
  5. Add the tomato paste and water and let it boil, lower heat and cook for one hour. 
  6. Then add the potatoes, zucchini & carrots, and salt and cook further 15 to 20 minutes. 
  7. Add some hot to thin the gravy if required. 
  8. When meat and vegetables are tender, turn off heat. 
  9. Serve hot with rice or bread.

Imam Bayildi

Extraordinary dishes prepared with ordinary vegetables!!

Imam Bayildi translated The Fainting Imam, the name given to this Eggplant (Brinjal/Aubergine) preparation originates from one of the stories on the origins of this dish. It is said that the Imam passed out when he tasted this simple but flavorful dish, although not certain if it was due to the amount of olive oil or from the delicious taste!

Imam Bayildi (The Fainting Imam)

Blanch, peel and chop tomatoes. Chop parsley/coriander leaves. Remove stems and peel strips of skin lengthwise from the brinjals to get a striped effect. Cut lengthwise stopping short of the edge. Place the brinjals in salted water to avoid turning brown. Cut the onions into wedges. Chop the garlic. 

  • Heat half the olive oil and fry the onion till nearly transparent. Add the garlic and fry for a minute. Add the tomatoes and cook over medium-low heat for 5 minutes. Add salt and pepper and sprinkle parsley/coriander leaves all over. 
  1. In a frying pan, heat remaining oil over high heat. Drain the eggplants well and fry until lightly brown on all sides but still firm. Cool the eggplants slightly and stuff the onion mixture as much as possible into the eggplants. Place the eggplants over the remaining mixture. Sprinkle the lemon juice, sugar and ½ cup water, cover and place on medium-low heat for 45 minutes.

Imam Bayildi

  • Servings: 6
  • Difficulty: Easy
  • Print


  • 3 long medium-large eggplants
  • 3 large onions
  • 5 cloves garlic
  • 4 tomatoes
  • Large bunch parsley or coriander leaves
  • 1 tsp. black pepper powder
  • 1 lemon juice
  • 1 tsp sugar
  • Salt to taste
  • ½ cup olive oil


  1. Blanch, peel and chop tomatoes. 
  2. Chop parsley/coriander leaves. 
  3. Remove stems and peel strips of skin lengthwise from the brinjals to get a striped effect. 
  4. Cut lengthwise stopping short of the edge. 
  5. Place the brinjals in salted water to avoid turning brown. 
  6. Cut the onions into wedges. 
  7. Chop the garlic. 
  8. Heat half the olive oil and fry the onion till nearly transparent. 
  9. Add the garlic and fry for a minute. 
  10. Add the tomatoes and cook over medium-low heat for 5 minutes. 
  11. Add salt and pepper and sprinkle parsley/coriander leaves all over. 
  12. In a frying pan, heat remaining oil over high heat. 
  13. Drain the eggplants well and fry until lightly brown on all sides but still firm. 
  14. Cool the eggplants slightly and stuff the onion mixture as much as possible into the eggplants. 
  15. Place the eggplants over the remaining mixture. 
  16. Sprinkle the lemon juice, sugar and ½ cup water, cover and place on medium-low heat for 45 minutes.
  17. If necessary add a little water to prevent from drying.
  18. Ideally served with Pita bread, goes well with chapatis or any Indian bread.

Extraordinary dishes prepared with ordinary vegetables. Also check out Aloo Chutneywale and Musallam Phool Gobi.

Greek Chicken Souvlaki

Inspired by Suzy of

Souvlaki is a popular Greek fast food consisting of small pieces of meat and sometimes vegetables grilled on a skewer. It is usually eaten straight off the skewer while still hot. It can be served with pita breadfried potatoeslemon, and sauces, but the souvlaki itself is eaten on its own, with the side dishes eaten subsequently. The meat usually used in Greece and Cyprus is pork, although chickenbeef, and lamb may also be used. Source: Wikipedia

Cut the chicken into cubes, blend the marinade ingredients and pour over the chicken pieces and leave to marinate for 4 hours or overnight.

Meanwhile soak the wooden skewers in water. Use as many as required and the balance can be dried again and stored.

Skewer the chicken, alternating with the onion.

Place on a preheated grill and roast till brown on both sides. Can also be grilled on a pan grill or frying pan. Use smaller sized wooden skewers to fit into the pan and roast on a well greased pan till brown all over.

Greek Souvlaki

  • Servings: 6-8
  • Difficulty: Average
  • Print


  • 1 kg. Chicken breasts, boneless
  • 10 cloves garlic
  • 2 tbs. dried oregano
  • 1 tsp. dried rosemary
  • 1 tsp sweet paprika
  • 2 tsp. chilli powder (optional)
  • 1 tsp. salt
  • 1 tsp. pepper powder
  • ¼ cup Extra virgin olive oil
  • 1/4 cup whie wine (or 2 tbsp. vinegar)
  • Juice of 1 lemon
  • 2 bay leaves
  • 2 medium onions cut into fours and petals separated
  • Wooden or metal skewers


  1. Cut the chicken breasts into 1 .5“ cubes. 
  2. Blend the ingredients for the marinade from garlic to lemon juice. 
  3. Place chicken in a large bowl and add the bay leaves. 
  4. Pour the marinade over the chicken and toss to coat evenly. 
  5. Cover and keep for 4 hours or overnight. 
  6. While the chicken is marinating, soak the wooden skewers (if using wooden) in water.  
  7. When ready to grill, preheat the grill. 
  8. Skewer a piece of onion petal, then a piece of chicken alternating with onion. 
  9. Place on a rack with a tray underneath to catch the drippings. 
  10. Grill till golden, turn and grill other side till done. 
  11. Serve with pita bread, roasted garlic hummus and tzatziki.

Foccacia with garlic and herbs

I have been making Foccacia over and over since few years but I don’t know why it did not occur to me to post it sooner. My family just loves this bread and more than half of it gets gobbled up no sooner it comes out of the oven while still warm and crisp.

Top it with chopped olives, roasted tomatoes, roasted peppers, caramalized onions, etc. Foccacia is best eaten alone as a snack, but you can use it for sandwiches or pair it with dips for a delicious appetizer.

Here are the step-by-step pictures and method.

Mix flour, salt and active dry yeast in a large bowl.  Add the water and with a wooden spoon or whisk, mix till all the flour is incorporated.  Cover the bowl and keep in the refrigerator for 8 hours upto 24 hours. Alternatively, if you wish to bake the same day, leave to rise at room temperature for 2 hours.

After the dough has risen, add the Italian seasoning and knead the dough to incorporate the seasoning. 

Take two rimmed trays 9” x 12” each and pour a tbsp. of olive oil in the centre of each. Divide the dough into two pieces and place each on the pan. 

Cover with plastic wrap and leave to rise for two hours or more till the dough  spreads and covers most of the pan. 

Preheat oven to 220  deg C or 425 deg F.  With your fingers make depressions all over the bread, drizzle with olive oil and sprinkle with flaky sea salt. 

Bake for 25 minutes, until tops are golden and edges and underside are brown and crusty.

Foccacia with garlic and herbs

  • Difficulty: Average
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  • 4 cups flour
  • 2 tsp salt
  • 2 ¼ tsp active dry yeast
  • 2 cups warm water
  • 4 tbsp. olive oil
  • Italian seasoning, as mentioned below
  • Flaky sea salt

Italian seasoning

  • 2 tbsp. chopped garlic
  • 2 tbsp. Olive Oil
  • 1/2 tsp. Oregano
  • 1/2 tsp. Thyme
  • 1/2 tsp. Basil
  • 1/2 tsp. Rosemary
  • 1/2 tsp Chilli flakes
  • 1 tsp. Salt
  • Mix all the above together and keep to infuse until required. I have used dried herbs, use fresh if available. Secondly, you may omit one or the other as per availability, but increase the quantity propotionately so the bread is well seasoned. You may also use chopped olives.


  1. Mix flour, salt and active dry yeast in a large bowl.
  2. Add the water and with a wooden spoon or whisk, mix till all the flour is incorporated. 
  3. Cover the bowl and keep in the refrigerator for 8 hours upto 24 hours.  Alternatively, you can also keep to rise for two hours, if you plan on making it the same day.
  4. After the dough has risen, add the Italian seasoning and knead the dough to incorporate well. 
  5. Take two rimmed trays 9” x 12” each and pour a tbsp. of oil oil in the centre of each.
  6. Divide the dough into two pieces and place one on each pan. 
  7. Cover with plastic wrap and leave to rise for two hours or more till the dough  spreads and covers most of the pan.
  8. Preheat oven to 220  deg C or 425 deg F. 
  9. With your fingers make depressions all over the bread, drizzle with the remaining olive oil, use more oil if required and sprinkle with flaky sea salt. 
  10. Bake for 25 minutes, until tops are golden and edges and underside are brown and crusty.

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