If you’ve ever been to the shores of the Mediterranean Sea, there’s no doubt that you’ve tasted some of the freshest, most flavorful ingredients. While a trip to Italy or the Greek Islands is an experience in itself, there’s no reason you have to fly halfway around the world to enjoy the delicacies these destinations have to offer. You can recreate the bits you love the most at home with your very own Mediterranean party!
The fresh flavors of the Mediterranean are not only fun for your taste buds, but according to Mayo Clinic, a Mediterranean diet can also reduce the risk of heart disease and cancer. Here’s everything you need to know to throw a flavorful and festive Mediterranean get together for your friends and family.
Creating A Mediterranean Oasis
Adding a theme to your meal makes planning a lot easier. From setting the table to picking out the menu, you want to commit to the Mediterranean theme in every detail.
When it comes to choosing your dishware, ditch the paper plates and red solo cups in favor of melamine. It’s more practical than ceramic, and is available in tons of colors and patterns. Try and stick to soft, sunlit colors that echo those of the sea and sky like shades of blue, white and yellow.
Make a statement with your table’s centerpiece. Although fresh flowers may be tempting, try using potted rosemary plants instead. Not only will they add to the aromas of the meal, but afterwards you’ll have an abundance of fresh herbs to use in future recipes.
The Menu: Send Your Taste Buds On A Journey
A true Mediterranean menu includes an abundance of fresh fruits and vegetables, moderate amounts of whole grains, and small amounts of red meat. Regular use of olive oil, fish and nuts make the diet higher in unsaturated fats, which can be good for the heart. Many of these recipes can be prepared ahead of time so all you have to do when your guests arrive is throw them on the grill and get ready to eat.
Appetizers
Olives are the basis of most Mediterranean appetizers. Upgrade from traditional chips and dips by offering your guests whole grain pita chips or toast points with a green olive tapenade to snack on. It’s not only much healthier, but will also complement your main course. For even more variety, try a mezze plate – an arrangement of Mediterranean dips and finger foods that is sure to leave every guest satisfied.
Green Olive Tapenade
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| 4servings |
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| 4servings |
- 2 Garlic Cloves minced
- 1/2 Lemon juiced and zested
- 2 tbsp Salted Capers soaked in water for 10 minutes, drained and rinsed
- 6 Anchovy Fillets in Oil drained
- 2 tsp Fresh Thyme Leaves chopped
- 1/4 tsp Chili Flakes optional
- 1 1/6 cups Oil-Cured Green Olives drained and pitted
- 7 tbsp Extra-Virgin Olive Oil
- Freshly Ground Black Pepper to taste
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- Combine garlic, lemon juice and zest, capers, anchovies, thyme and chili in a food processor and pulse until well blended.
- Add the olives and pulse to a coarse paste.
- Slowly pour the oil through the feed tube, pulsing as you go, until it's the desired texture – you may not need all the oil. Taste and add black pepper if necessary.
Mezze Plate
- Hummus
- Roasted Red Peppers sliced
- Olives
- Tzatziki
- Dolmas
- Baba Ghanoush
- Tabbouleh
- Cubed Feta
- Grilled Pita or Pita Chips
- Extra-Virgin Olive Oil
- Parsley minced
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- Arrange the dolmas and feta in the center of a large serving plate, stacking them high.
- Start with one of the dips (hummus, tzatziki, or baba ghanoush) and dollop it in one section. Flank each side with one of the more solid components such as olives, tabbouleh, or roasted red peppers.
- Continue this pattern (dip, solid, dip) until you’ve filled the plate, giving each ingredient roughly the same amount of space.
- Swirl the tzatziki, hummus, and baba ghanoush with a small offset spatula or butter knife. Drizzle the baba ghanoush and hummus with olive oil and sprinkle with minced parsley.
- Arrange the pita on a smaller plate and set beside the mezze platter. Make sure to provide a small bowl for olive pits.
Entree
For the main course, meat lovers can satisfy their cravings with a decadent lamb dish. These Mediterranean lamb kabobs are tender and juicy, and much healthier than a burger or steak. If you’re feeding a picky eater, you can easily swap the lamb out for chicken.
However, the Mediterranean diet does heavily emphasize the benefits of fish. Fresh fish is high in protein, low in fat and full of omega-3 fatty acids. Try grilling up some swordfish with a Mediterranean spice rub.
Lamb Kabobs
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| 4servings |
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| 4servings |
- 2 tbsp Crème Fraîche
- 1 Garlic Clove minced
- 1 1/4 tsp Salt
- 1/2 tsp Freshly Ground Black Pepper
- 1 lb Ground Lamb
- 12 Shallots peeled, halved lengthwise and root ends trimmed but kept intact
- 2 tbsp Extra-Virgin Olive Oil
- 1/3 cup Water
- 1 1/2 tsp Pomegranate Molasses
- 1 tsp Lemon Juice
- 2 tbsp Scallions chopped
- 1 tbsp Flat Leaf Parsley chopped
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- Heat your grill. In a medium bowl, gently knead crème fraîche, garlic, salt, and pepper into the ground lamb.
- Using moistened hands, roll the ground lamb mixture into 16 balls.
- Alternate three shallot halves with two lamb balls on eight short metal skewers.
- Brush the kebabs with the olive oil and grill over moderately high heat, turning once, until browned on the outside (but not cooked through), about three minutes.
- Transfer the kebabs to a very large (12-14 inches) deep skillet. Add the water, one teaspoon of the pomegranate molasses, and the lemon juice. Bring to a boil.
- Cover and simmer gently over low heat until the shallots are very tender and the meatballs are cooked through, about 30 minutes.
- Uncover and increase the heat to high. Add the remaining 1/2 teaspoon of pomegranate molasses and cook, basting occasionally, until the meatballs and shallots are glazed, about five minutes.
- Transfer to a platter and drizzle with any remaining sauce.
Swordfish with Mediterranean Spice Rub
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| 4servings |
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| 4servings |
- 10 Garlic Cloves peeled
- 1 1/2 tsp Ground Cumin
- 1 tsp Dill Weed
- 3/4 tsp Hot Paprika
- 1/2 tsp Freshly Ground Black Pepper
- Salt to taste
- 1 Lime juiced
- 1 tbsp Extra-Virgin Olive Oil
- 4 Swordfish Steaks
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- In a food processor, blend the garlic, spices, lime juice and olive oil for about three minutes or until well combined.
- Pat the swordfish steaks dry and place them in an eight-inch square dish.
- Apply the spice rub mixture generously to each side of the fish. Cover and refrigerate for three hours.
- Preheat the grill on high. When ready, grill the fish steaks on high heat for five to six minutes on each side, turning only once.
Dessert
No meal is complete without something sweet to top it off. Try grilled peaches with dukkah and blueberries. The result tastes a bit like peach pie, but without the fattening crust.
You can also try your hand at an easy baklava recipe. This rich, sweet pastry is made of layers of phyllo dough and chopped nuts. The flaky layers are sweetened and held together with syrup or honey. Bake the dessert a day early to allow the syrup to soak into the dough and really enhance the flavor.
Grilled Peaches with Dukkah and Blueberries
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| 4servings |
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| 4servings |
- For The Dukkah
- 1/3 cup Pistachios lightly toasted
- 1/3 cup Almonds lightly toasted
- 1 tbsp Coriander Seeds
- 1 tbsp Cumin Seeds
- 1 tbsp Caraway Seeds
- 1 tsp Crushed Urfa Pepper
- 3 tbsp Sesame Seeds lightly toasted
- 2 tsp Fine Sea Salt
- 1 tsp Nigella Seeds
- 1 tsp Dried mint
- 1 tsp Dried Lemon Zest
- 1/2 tsp Dried Marjoram
- For The Peaches
- 4 Peaches
- Egg Yolk for brushing
- 1 tbsp Dukkah
- Whipped Cream for serving
- Blueberries for serving
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- To make the dukkah: roughly chop the pistachios and almonds with a knife.
- Grind the coriander, cumin and caraway seeds in an electric coffee grinder or spice mill.
- Combine all the ingredients and mix well. Keep in a tightly covered jar.
- Prepare a gas or charcoal fire for direct grilling. Halve and pit the peaches, then brush them with oil.
- Grill peaches cut side down for five minutes, without turning.
- To serve, transfer two peach halves to each of the four plates. Sprinkle with some dukkah, then spoon over some whipped cream and top with blueberries.
Easy Baklava
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| 36servings |
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| 36servings |
- 1 lb Mixed Nuts chopped
- 1 tsp Ground Cinnamon
- 16 oz Packaged Phyllo Dough
- 1 cup Butter melted
- 1 cup White Sugar
- 1 cup Water
- 1/2 cup Honey
- 1 tsp Vanilla Extract
- 1 tsp Lemon Zest grated
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- Preheat oven to 350 degrees. Butter a 9x13 inch baking dish.
- Toss together cinnamon and nuts. Unroll the phyllo dough and cut whole stack in half to fit the dish. Cover phyllo with a damp cloth while assembling the baklava to keep it from drying out.
- Place two sheets of phyllo in the bottom of the prepared dish. Brush generously with butter. Sprinkle two to three tablespoons of the nut mixture on top. Repeat layers until all ingredients are used, ending with about six sheets of phyllo. Using a sharp knife, cut baklava (all the way through to the bottom of the dish) in four long rows, then diagonally to make 36 diamond shapes.
- Bake for 50 minutes, until golden and crisp.
- While baklava is baking, combine sugar and water in a small saucepan over medium heat and bring to a boil. Stir in honey, vanilla, and lemon zest, reduce heat and simmer 20 minutes.
- Remove baklava from oven and immediately spoon the syrup over it.
- Let cool completely before serving. Store uncovered.
Pass The Plate
You may be tempted to throw everything on a table and serve it buffet style, but the Mediterranean way is to serve it family-style. Leave your food in the middle of the table and pass it around as necessary. This creates a more casual and communal environment and encourages your guests to talk to one another. Plus, it saves you from having to get up when you want seconds, so it’s a win-win.
The most important part of any meal is the company you’re with. Preparing your dishes in advance gives you the flexibility to sit back, relax and enjoy your meal in a true Mediterranean fashion.
