Kapunata (Maltese Eggplant and Vegetable Stew)
Kapunata is Malta’s version of caponata, a sweet-and-sour eggplant stew studded with capers, olives, and celery. Served warm or at room temperature, it works...
Maqluba (Palestinian Upside-Down Rice and Vegetable Casserole)
Maqluba means "upside-down" in Arabic, describing how this layered Palestinian dish of rice and fried vegetables is flipped onto a platter tableside. This vegetarian...
Pisto Manchego (Spanish Ratatouille)
Pisto is Spain's take on ratatouille — zucchini, peppers, and tomatoes stewed down until jammy. Delicious on its own, piled onto toast, or topped...
Greek Briam (Roasted Vegetables)
Briam is a slow-roasted medley of zucchini, potatoes, and tomatoes, bathed in olive oil until meltingly soft. It's proof that Mediterranean vegetarian cooking never...
Loubia (Moroccan White Bean Stew in Tomato Sauce)
Loubia is a Moroccan white bean stew simmered in a spiced tomato sauce until thick and creamy. It is comfort food eaten with crusty...
Stuffed Grape Leaves (Dolmades)
Rice, herbs, and lemon rolled into tender grape leaves — dolmades take a little patience to roll but are easy to make ahead and...
Gigantes Plaki (Greek Baked Giant Beans)
Gigantes plaki are enormous butter beans baked low and slow in a garlicky tomato sauce until creamy inside and lightly caramelized on top. It's...
Caprese Stuffed Portobellos
Meaty portobello caps stand in for bread in this baked take on caprese salad — melted mozzarella, ripe tomato, and fresh basil in every...
Batata Harra (Lebanese Spicy Fried Potatoes)
Batata harra, "hot potatoes" in Arabic, are crisp fried potato cubes tossed with garlic, cilantro, and a good amount of chile, a staple mezze...
Falafel
Crispy outside, herby and tender inside, homemade falafel beats the frozen kind by a mile. Serve stuffed into pita with tahini sauce and fresh...