Tasting the food evokes memories of travels and these 5 Mediterranean Street Food Recipes will allow a traveler to bring a taste of the world to their home.
These are Sicilian potato croquettes. Similar dishes are made in other areas of the Mediterranean by substituting various ingredients.
- 1 pound potatoes
- 1 egg
- 4 tablespoons pecorino cheese
- 1 clove crushed garlic
- 3 tablespoons chopped parsley
- 1/2 cup bread crumbs
- Vegetable oil
- Boil potatoes until soft, but before skin splits. When cool either mash finely or put through a potato ricer.
- Separate egg and beat the yolk, then add it to the potatoes.
- Add grated cheese, parsley, and garlic.
- Season mixture with salt and pepper to taste.
- Using hands, mold the mixture into croquette shape, then coat with egg white and roll in brad crumbs.
- Fry croquette until golden brown, drain and serve.
Onion and Parsley Salad
Found throughout the eastern and southern Mediterranean countries and served on bread, often with grilled meat.
- 2 medium onions
- 2 tablespoons chopped parsley
- 1 tablespoon lemon juice
- 1 tablespoon extra virgin olive oil
- Thinly slice onions then soak in hot water for 3-5 minutes. Drain thoroughly.
- While onions are draining add remaining ingredients to bowl and mix together.
- Add onions to bowl and toss to mix thoroughly.
- For extra flavor add one tablespoon of sumac if available.
This recipe calls for chermoula, a marinade used for fried fish. The recipe for that is below.
- 2-3 tablespoons chermoula (to taste, start with one tablespoon and gradually add until correct)
- 1 large egg
- 5 ounces flour
- 1/2 teaspoon yeast
- Vegetable oil
- Mix chermoula and egg together thoroughly with a whisk.
- Mix in flour and yeast.
- Add in four ounces room temperature water and mix well.
- Allow to sit for one hour at room temperature so yeast has a chance to become active.
Fry in vegetable oil until golden brown, then drain on paper towels an serve hot.
- 1 large bunch Cilantro
- 4 cloves garlic
- 2 tablespoons paprika
- 1 tablespoon cumin
- 1 teaspoon salt
- 1 teaspoon ginger
- 1/4 teaspoon saffron threads, crumbled finely
- Remove all cilantro leaves from stems and chop finely. Do not use stems.
- Mix all ingredients into bowl.
This is essentially a Middle Eastern dish that is a dried fruit and nut compote.
- 1 cup seedless raisins
- 1 cup dried apricot, pitted, halved
- 1/3 cup almonds, blanched, halved
- 1/3 cup pistachio nuts
- 1/3 cup walnuts
- 1/2 cup pine nuts
- 1/2 cup granulated sugar
- 3 tablespoons orange blossom water
- Rinse raisins and apricots with cold water. Cover with one quart of cold water and soak until plump, about two to three hours.
- Cover nuts with boiling water and let soak 45 minutes.
- Add sugar and orange blossom water to bowl with water and fruit and stir until sugar dissolves.
- Drain nuts and rinse, then add to the fruit and mix well.
- Serve. Keep remainder in refrigerator.
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