Simmer Mediterranean chicken orzo soup in one pot with lemon, spinach, and feta in about 55 minutes for a bright, filling weeknight dinner.
30 Minutes / Cypriot Recipes / Vegetarian
Seared Halloumi and Fresh Fig Toast with Honey Drizzle
Sear halloumi until golden, then layer it with fresh figs and honey on toasted sourdough for a quick, 20-minute brunch bite.
Greek Island Recipes / Vegetarian
Greek Briam Roasted Vegetables with Tomato Sauce
Roast eggplant, zucchini, potatoes, and tomatoes in one dish for Greek briam, a simple vegetable bake finished with olive oil and oregano.
Cypriot Recipes / Mediterranean Desserts
Cypriot Daktyla Pastries with Walnuts and Syrup
Roll and bake Cypriot daktyla pastries with walnuts, cinnamon, and a honey-lemon syrup for a finger-shaped sweet that stays crisp outside.
Vegetarian
Crispy Baked Phyllo Feta Rolls with Honey and Sesame
Bake crispy feta rolls wrapped in phyllo, drizzle with warm honey and sesame seeds, ready in about 35 minutes for a sweet-salty starter.
Easy Mediterranean Dinners / One Pan Dish / Vegetarian
One-Pot Mediterranean Butter Bean Stew with Tomatoes
Simmer butter beans with crushed tomatoes, garlic, and oregano in one pot for a Mediterranean stew ready in 45 minutes.
Easy Mediterranean Dinners / Greek Island Recipes
Greek Chicken Soup with Lemon and Egg (Avgolemono)
Simmer chicken, rice, and lemon into a silky avgolemono soup thickened with eggs, no cream needed, ready in about 50 minutes.
Cypriot Recipes / Mediterranean Desserts / Vegetarian
Cypriot Mahalepi Pudding with Rosewater and Coconut
Simmer cornstarch and milk into a silky Cypriot mahalepi pudding, then finish with rosewater syrup and shredded coconut for a cool make-ahead dessert.
30 Minutes / Vegetarian
Pan-Fried Halloumi and Courgette Fritters with Mint
Pan-fry grated courgette and halloumi with mint into golden fritters in about 40 minutes. Crisp outside, soft in the middle, salty in all the right ways.
Greek Island Recipes / Vegetarian
Greek Gemista: Oven-Baked Stuffed Tomatoes and Peppers
Bake Greek gemista, tomatoes and peppers stuffed with herby rice, until the tops turn golden and the vegetables soften completely.