Are you new to the world of Mediterranean food and wondering which dishes it is essential you try? There are so many unique and fun flavors that are covered by the Mediterranean food group and if you haven’t experienced them yet you are certainly missing out! We have included Mediterranean food recipes so that you can try these dishes at home, but we have also served four of these dishes at Tarshish, so be sure to visit soon to try them for yourself alongside a cocktail and great music. If you are looking for a Mediterranean food experience in North London, then look no further.

BABAGANNUS:

Babagannus is an aubergine based dish that is great for dipping your favorite veggies or even pitta bread. Babagannus actually translates to aubergine salad as that is exactly what it is, with very simple ingredients and extremely simple steps for making it at home. This typical Mediterranean dish originates between the Leveatine and Lebanese cultures and both claim ownership of its origin but is now eaten in many Middle Eastern countries such as Syria, Lebanon, and Turkey!

What you’ll need to make it at home:

  • 3 aubergines
  • 3 garlic cloves, crushed with a teaspoon of salt
  • 1 lemon, juice only
  • 2tbsp tahini
  • 3 tbsp olive oil
  • Black pepper, to taste
  • 1 tbsp chopped flat-leaf parsley

How to make:

  1. Prick the aubergines with a fork. Grill the aubergines until the skin is charred and blacked and the flesh feels soft when you press it (this will take approximately 15-20 minutes, turning halfway through cooking).
  2. In a pestle and mortar, crush the garlic with the lemon juice, tahini, olive oil, and pepper.
  3. When cool enough to handle, cut the aubergines in half and scoop out the flesh. Mix the soft flesh with the remaining ingredients.
  4. Place in a serving dish and finish with a drizzle of olive oil and sprinkle the parsley over the top.

GREEK SALAD:

Potentially the most well know the Mediterranean dish, the Greek Salad is a classic. The Greeks call it ‘Horiatiki’ which means village therefore it is also known as “village salad” by the locals. Unlike most salads, the Greek Salad does not include lettuce, as in Greece lettuce only grows during the winter months and a greek salad is a summer dish. Traditionally, Greek salad is often imagined as a farmer’s breakfast or lunch. The ingredients in the salad are those that a Greek farmer might have on hand. Enjoy this dish at Tarshish as a side salad or a starter.

What you’ll need:

For the dressing:

  • ¼ cup extra-virgin olive oil
  • 3 tablespoons red wine vinegar
  • 1 garlic clove, minced
  • ½ teaspoon dried oregano, more for sprinkling
  • ¼ teaspoon Dijon mustard
  • ¼ teaspoon sea salt
  • Freshly ground black pepper

For the salad:

  • 1 cucumber,
  • 1 green bell pepper,
  • 2 cups halved cherry tomatoes
  • 5 ounces’ feta cheese, cut into ½ inch cubes
  • ⅓ cup thinly sliced red onion
  • ⅓ cup pitted Kalamata olives

How to make:

For the dressing: 

  1. In a small bowl, whisk together the olive oil, vinegar, garlic, oregano, mustard, salt, and several grinds of pepper.
  2. On a large plate, arrange the cucumber, green pepper, cherry tomatoes, feta cheese, red onions, and olives. Drizzle with the dressing and very gently toss. Sprinkle with a few generous pinches of oregano and top with the mint leaves. Season to taste and serve.

KUNEFE

Künefe is a crispy cheese-filled dessert made with kadayıf which is a traditional shredded wheat dessert with pistachio filling. Künefe is served hot out of the oven so the cheese is soft and stringy. The traditional recipe for künefe is believed to originate from the city of Hatay, though many cities in the region lay claim to inventing it. Other versions of the pastry are made with a crust from long thin noodle threads and semolina dough. Invented in the 10th century, the main ingredients are the same and haven’t changed too much since it was created.

What you’ll need:

  • Syrup:
  • 1 cup water
  • 1 cup sugar
  • 1 slice of lemon
  • Kunefe:
  • 2 cups shredded raw kadayif dough
  • 100g butter
  • 1 tablespoon extra butter to brush the pans
  • 200g unsalted melting cheese, (mozzarella is ok)
  • 1 tablespoon ground pistachios for topping

How to make:

  1. Start with preparing the syrup. Pour water, sugar and a slice of lemon in a pot. Bring it to boil.
  2. Reduce the heat to medium low and simmer for 15 minutes until it gets a little thicker. Let it cool.
  3. Melt butter, bring it to room temperature and coat kadayif noodles with butter very well.
  4. Brush the bottom of two 9-inch pans with melted butter.
  5. Share the buttered kadayif noodles in the pans evenly.
  6. Toss over shredded unsalted cheese evenly.
  7. Cover the cheese with the remaining kadayif noodles and press on them with your hand.
  8. Over the lowest heat on the stove, cook it until the bottom is golden. Carefully place one of the extra pans on it and flip the dessert into that extra pan. Now the golden side is on the top. Cook the other side until golden as well.
  9. Repeat this for the second portion.
  10. Pour cold syrup over them as soon as you remove them from the stove..
  11. Let them absorb the syrup and serve immediately while it’s still hot with ground pistachios on the top.

CACIK (TZATZIKI)

The Turkish word for tzatziki is CACIK -Tzatziki was popularised by and is normally attributed to Greece, although the condiment is virtually the same as the Turkish cacık, and is similar to recipes from other nearby countries. Tzatziki is a dip, soup, or sauce found in the cuisines of Southeast Europe and the Middle East. This dip is often served with a pita, gyros, or as a dressing for lamb. The word Tzatziki derives from the Persian zhazh, that means herb mixture

What you’ll need:

  • ½ cucumber, deseeded
  • 170g greek yogurt
  • 1 small garlic clove, crushed
  • Handful fresh dill

How to make:

  1. Coarsely grate the cucumber
  2. Sprinkle with a pinch of salt and squeeze out all the liquid
  3. Tip into a bowl with the yogurt, garlic, and dill, and mix well
  4. Enjoy!

SHAKSHUKA-

Shakshuka is a traditional Mediterranean dish that can be eaten for breakfast, lunch, and dinner and Shakshuka translates directly to “all mixed up”. Shakshuka is most strongly associated with the Middle East and Israel in particular, where it was introduced by Jewish immigrants from Tunisia, Morocco, Algeria, and Libya presumed to have originated in either Yemen or Tunis.

What you’ll need:

  • 3 tbsp olive oil
  • 2 large onions, thinly sliced
  • 2 red peppers, cut into long slices
  • 4 garlic cloves, finely chopped
  • 1/2tsp cumin seeds
  • 1/2tsp caraway seeds
  • 1/2tsp cayenne pepper
  • 1tbsp tomato or red pepper purée
  • 2x400g tin tomatoes
  • 1 small bunch fresh coriander, roughly chopped
  • 1small bunch fresh parsley, roughly chopped
  • 8 free-range eggs
  • 85g of feta, crumbled
  • 8tsp thick natural yogurt or labneh
  • Salt and pepper to taste.

How to make:

  1. Heat the olive oil in a large, lidded frying pan. Add the onions and peppers and season with salt and pepper. Cook on medium heat until just softened. Add the garlic and cook for a further 2 minutes. Sprinkle in the cumin and caraway seeds and the cayenne pepper. Stir in the tomato or red pepper purée and cook for a couple more minutes until the paste starts to separate. Add the tomatoes with a splash of water.
  2. Simmer for 10 minutes, uncovered, until reduced a little. Taste after 5 minutes and add a little sugar if you think the tomatoes need it. Keep an eye on the texture – you don’t want it runny, but it mustn’t get too dry, either. Add another splash of water if necessary. When the sauce is reduced, stir in the herbs.
  3. Make 8 small wells in the sauce. Break an egg into a cup and drop carefully into a well, repeat with the remaining eggs. Cook for a few more minutes until the whites are just set and the yolks are still runny. Sprinkle over the crumbled feta. Serve with yogurt or labneh on the side.