Vegetarian Archives - Page 5 of 6 - Copper Olive Kitchen

Bake a Greek honey cake with semolina, olive oil, and walnuts, then soak it in cold honey-lemon syrup for a moist, sticky crumb.

Mediterranean Chickpea Stew with Lemon and Spinach

Simmer Mediterranean chickpea stew with tomatoes, cumin, and spinach in one pot. Ready in about 40 minutes, good for busy weeknights.

Roast baby potatoes until crispy, then toss with cool tzatziki, dill, and red onion for a Mediterranean salad in about 55 minutes.

Toast vermicelli in butter, simmer with bulgur and onion for a soft, nutty Cypriot pourgouri pilaf ready in 45 minutes.

Pan-fry Greek zucchini fritters with feta, dill, and mint until crisp outside and soft inside. Ready in 50 minutes, great with tzatziki.

Toss Mediterranean white bean salad with feta, cucumber, and lemon dressing for a fast no-cook side ready in 15 minutes.

Bake feta with honey, toasted sesame seeds and chili flakes for 12 minutes until soft and golden, a fast appetizer for two.

Simmer Cypriot trahana soup from dried wheat and yogurt granules until thick, then top with melted halloumi and mint for a warming bowl.

Pan-fry halloumi until golden, tuck it into warm pita with homemade tzatziki and crisp vegetables. Ready in 25 minutes for a fast lunch or dinner.

Roast cherry tomatoes until blistered, then spoon over whipped feta with cream cheese and lemon for an easy Mediterranean starter.