2 hr 10 min
Marseille Bouillabaisse with Rouille
A saffron-scented Provençal fish stew built from a rich fish stock, fennel, tomato and several kinds of seafood, served with garlic rouille and toasted bread.
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Mediterranean recipes from Provence to Malta and the Maghreb
Travel the Mediterranean basin through Marseille bouillabaisse and Nice pissaladière, Sicilian caponata and sardine pasta, Tunisian brik and lablabi, Moroccan harira and zaalouk, Turkish gözleme and imam bayildi, Cypriot halloumi, Dalmatian black risotto, and Maltese rabbit stew. These distinct regional traditions share ingredients and coastlines, not one single cuisine; every recipe names its place and gives practical quantities, technique, substitutions, and storage.
13 recipes published
2 hr 10 min
Niçoise Pissaladière with Anchovies and Olives
A soft yeasted flatbread base carries slowly cooked onions, anchovy fillets and Niçoise olives in this savory specialty from Nice.
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1 hr 10 min
Sicilian Caponata (Sweet-and-Sour Eggplant)
Eggplant, celery and tomatoes meet green olives and capers in a Sicilian agrodolce sauce, cooked as separate components so each vegetable keeps its shape.
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1 hr 5 min
Palermitan Pasta con le Sarde
Bucatini mingle with fresh sardines, wild fennel, raisins, pine nuts and saffron in a sweet-savory Sicilian sauce, then finish with toasted breadcrumbs.
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35 min
Tunisian Brik à l’Œuf
A crisp, delicate malsouka pastry folded around tuna, parsley, capers and egg, then fried until blistered and golden.
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50 min
Tunisian Lablabi Chickpea Soup
A warming Tunis street-food bowl of cumin-scented chickpeas ladled over torn stale bread and finished with lemon, harissa and olive oil.
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2 hr
Moroccan Harira with Lamb and Lentils
A substantial tomato, chickpea and lentil soup enriched with lamb, celery, herbs and warming spices, finished with a light flour thickener and lemon.
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55 min
Moroccan Zaalouk Eggplant and Tomato Salad
Smoky, softly mashed eggplant is simmered with tomato, garlic, cumin and paprika, then served warm or at room temperature with bread.
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1 hr 30 min
Imam Bayildi — Turkish Olive-Oil Stuffed Eggplant
Tender eggplants are slit and filled with slow-cooked onion, garlic, tomato and parsley, then braised in olive oil until silky and deeply fragrant.
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1 hr 9 min
Spinach and Feta Gözleme
Thin hand-rolled flatbread is folded around spinach, white cheese and herbs, then griddled until freckled and crisp with a soft savoury centre.
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18 min
Crispy Halloumi Saganaki with Lemon
Thick slices of salty halloumi are lightly floured and pan-fried until crisp outside and springy within, then brightened with fresh lemon.
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1 hr 10 min
Dalmatian Crni Rižot — Croatian Black Risotto
A glossy coastal risotto colored by cuttlefish ink and built around tender cuttlefish, onion, garlic, wine and gently stirred short-grain rice.
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2 hr 25 min
Maltese Stuffat tal-Fenek Rabbit Stew
Rabbit is marinated with wine and herbs, browned, then slowly braised with tomato, garlic, bay and peas until tender and ready for sharing.
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