5 Mediterranean Street Food Recipes

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. 

Cazilli

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
• salt
• pepper
• 1/2 cup bread crumbs
• Vegetable oil

1. Boil potatoes until soft, but before skin splits. When cool either mash finely or put through a potato ricer.
2. Separate egg and beat the yolk, then add it to the potatoes.
3. Add grated cheese, parsley, and garlic. 
4. Season mixture with salt and pepper to taste.
5. Using hands, mold the mixture into croquette shape, then coat with egg white and roll in brad crumbs.
6. 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
• salt
• pepper

1. Thinly slice onions then soak in hot water for 3-5 minutes. Drain thoroughly.
2. While onions are draining add remaining ingredients to bowl and mix together.
3. Add onions to bowl and toss to mix thoroughly.
4. For extra flavor add one tablespoon of sumac if available.

Coriander Fritters

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
• Water

1. Mix chermoula and egg together thoroughly with a whisk.
2. Mix in flour and yeast.
3. Add in four ounces room temperature water and mix well.
4. Allow to sit for one hour at room temperature so yeast has a chance to become active.
5. Fry in vegetable oil until golden brown, then drain on paper towels an serve hot.
   

Chermoula

• 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

1. Remove all cilantro leaves from stems and chop finely. Do not use stems.
2. Mix all ingredients into bowl. 

Khosaf

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

1. Rinse raisins and apricots with cold water. Cover with one quart of cold water and soak until plump, about two to three hours.
2. Cover nuts with boiling water and let soak 45 minutes.
3. Add sugar and orange blossom water to bowl with water and fruit and stir until sugar dissolves.
4. Drain nuts and rinse, then add to the fruit and mix well.
5. Serve. Keep remainder in refrigerator.