Kolokasi (Cypriot Taro Root Stew in Tomato Sauce)
Kolokasi is a hearty Cypriot stew built around taro root, simmered low and slow in a cinnamon-scented tomato sauce until meltingly tender. It's classic...
Caponata (Sicilian Sweet and Sour Eggplant Stew)
Caponata is Sicily's sweet-and-sour eggplant stew, built on the island's classic agrodolce balance of vinegar and sugar. Celery, olives, and capers round it out...
Sabanekh bil Zeit (Lebanese Spinach and Chickpea Stew in Olive Oil)
Sabanekh bil zeit is a Lebanese olive-oil-based stew of spinach and chickpeas, brightened with lemon and stewed until silky. It belongs to a family...
Blitva sa Krumpirom (Dalmatian Swiss Chard and Potatoes)
Blitva sa Krumpirom is the classic side dish of Croatia's Dalmatian coast, simple boiled chard and potatoes finished with plenty of garlic and olive...
Barbunya Pilaki (Turkish Olive Oil-Braised Cranberry Beans)
Barbunya pilaki belongs to Turkey's zeytinyagli tradition of vegetables slow-cooked in olive oil and served at room temperature. Speckled cranberry beans simmer with carrots,...
Fasolakia Lathera (Greek Green Beans Stewed in Olive Oil and Tomato)
Fasolakia lathera belongs to the Greek lathera family of vegetable dishes slow-cooked in generous olive oil until meltingly tender. It is a humble, everyday...
Louvi me Lahana (Cypriot Black-Eyed Peas with Wild Greens)
Louvi me lahana is a simple Cypriot dish of black-eyed peas simmered with wild greens, finished with olive oil and lemon. It's a humble...
Zeytinyağlı Enginar (Turkish Braised Artichokes in Olive Oil)
Zeytinyağlı enginar belongs to zeytinyağlılar, the beloved Turkish category of vegetables slow-braised in olive oil and served at room temperature. Here, tender artichoke hearts...
Freekeh Pilaf (Levantine Roasted Green Wheat Pilaf with Chickpeas)
Freekeh brings a smoky, nutty backbone to this Levantine pilaf, simmered with chickpeas, warm spices, and toasted almonds. It is a filling vegetarian main...
Louvana (Cypriot Yellow Split Pea Puree)
Louvana is a Cypriot Lenten staple, a silky puree of yellow split peas finished with olive oil, lemon, and raw onion. It's humble, filling,...