Imam Bayildi is a classic Greek recipe for eggplants stuffed with savory tomatoes, onions and spices with roots in its Ottoman occupied past. The literal translation means “the imam fainted,” of course because this combo of tender eggplants and savory tomatoes tastes so incredibly delicious. This is my go-to dish for both a relatively easy weeknight vegetarian meal, and as a show-stopping meatless marvel at my pop-us dinners. It packs so much flavor, is gorgeous, and incredibly stunning.
Is there anything Greek yogurt can’t do? One of my favorite ways to use it is in a marinade like in these Greek Yogurt Marinated Chicken Kabobs. By combining just a few simple ingredients (Greek yogurt, lemon, dried oregano, salt, and pepper), you not only infuse maximum flavor, you keep your chicken from drying out as well.
There’s no more Mediterranean a breakfast dish than Shakshuka. The bounty of summer squash and tomatoes inspired me to create this easy and delicious recipe.
To say meatballs are one of my favorite comfort foods would be an understatement. I love them with any type of ground meat, served alone, or Keftedes served with tzatziki on a mezze spread. I make them all the time for my Los Angeles personal chef clients because they are so versatile, delicious, and freeze well. But one of my favorite ways to eat them is in tomato sauce full of savory spices like in this Soutzoukakia recipe.