ContentsIntroduction 6Snacks and Small Plates 14Soups, Salads and Sides 64Seafood 136Poultry 196Meat 234Vegetarian 264Sweets and Drinks 292Glossary 354Index 359

27

SNACKS AND SMALL PLATES

prep + cook time 20 minutes makes 20 slices

tip Store sauce in airtight container in refrigerator.

Deep-fried eggplant with fresh herb sauce 2 eggplant (about 1 pound) 2 tablespoons all-purpose flourvegetable oil, for deep-frying

fresh herb sauce 1 cup each loosely packed fresh oregano and flat-leaf parsley ¹⁄³ cup olive oil 2 cloves garlic, crushed 1 teaspoon finely grated lemon zest 1 tablespoon lemon juice

1 Make fresh herb sauce.

2 Cut each eggplant into 10 slices. Season flour with salt and pepper. Toss eggplant in flour, shake away excess.

3 Heat vegetable oil in medium saucepan or wok. Deep-fry eggplant, in batches, until browned and tender. Remove from pan; drain on paper towels.

4 Serve eggplant drizzled with sauce.

fresh herb sauce Process ingredients until smooth; season to taste.

181

SEAFOOD

prep + cook time 40 minutes serves 4

Shrimp and zucchini with mint pilaf 20 uncooked large shrimp 4 tablespoons butter 1 tablespoon olive oil 1 white onion, finely chopped 2 cloves garlic, finely chopped 1 fresh small red chili, finely chopped 1½ cups white long-grain rice 1 teaspoon fresh lemon zest ¼ cup dry white wine 1½ cups hot fish stock 3 zucchini, coarsely grated

minted lemon dressing 2 lemons, peeled, segmented 1 cup loosely packed fresh flat-leaf parsley ½ cup loosely packed fresh mint ¼ cup olive oil

1 Shell and devein shrimp, leaving tails intact; refrigerate.

2 Heat butter and oil in medium heavy-based saucepan; cook onion, garlic and chilies, stirring, until onion softens. Add rice, zest and wine; cook until liquid has evaporated. Stir in hot stock, bring to a boil. Reduce heat to low, stirring; cook, covered, 10 minutes.

3 Meanwhile, make mint dressing.

4 Stir zucchini into rice mixture; top with shrimp. Cover; cook 5 minutes. Remove from heat; stand, covered, 5 minutes.

5 Serve pilaf drizzled with dressing.

minted lemon dressing Process ingredients until finely chopped. Season to taste.

239

MEAT

prep + cook time 35 minutes (+ refrigeration) serves 4

tip Soak bamboo skewers in cold water for at least an hour before using to prevent them from burning during cooking.

Beef kefta with green onion couscous 2 pounds ground beef 1 onion, finely chopped 2 cloves garlic, crushed 2 tablespoons lemon juice 1½ teaspoons each ground coriander and cumin ¼ cup toasted pine nuts 2 tablespoons finely chopped fresh mint 1 tablespoon finely chopped fresh coriander (cilantro) 1 egg 2 cups beef stock 2 cups couscous 2 tablespoons butter 2 scallions, thinly sliced

1 Using hands, combine beef, onion, garlic, juice, spices, nuts, herbs and egg in large bowl, season; roll heaped tablespoons of mixture into balls, thread three balls on each of 12 bamboo skewers. Place kefta skewers on tray, cover; refrigerate 30 minutes.

2 Bring stock to a boil in medium saucepan. Remove from heat, add couscous and butter, cover; stand about 5 minutes or until liquid is absorbed, fluffing with fork occasionally. Stir in scallion; season to taste.

3 Meanwhile, cook kefta in heated oiled grill pan until browned all over and cooked through.

4 Serve kefta with couscous, accompanied by a bowl of combined yogurt and chopped cucumber, if desired.

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Food is key to the relaxed and healthy way of life in the Mediterranean, a region that offers us a stunning variety of delicious dishes to enjoy. Mixing traditional classics with inspired contemporary variations, this tempting collection includes all those you would expect—vegetable dips and mezze, fresh salads and sides, tagines, kebabs, and roasts—as well as others that could become your new favorites. With more than 150 beautiful color photographs of recipes that have been triple-tested for success every time, these dishes are ideal for large dinner parties as well as intimate gatherings.

DISCLAIMERReviewers are reminded that changes may be made in this uncorrected proof before books are printed. If any material from the book is to be quoted in a review, the quotation should be checked against the final bound book. Dates, prices, and manufacturing details are subject to change or cancellation without notice.

For more information, contact Blanca Oliviery at (646) 688-2548 or boliviery@sterlingpublishing.com

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April 2014Culinary/Regional Cooking$19.95 ($21.95 Can)Hardcover with Jacket

sterlingpublishing.com

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