Suzy Karadsheh

5 days ago | themediterraneandish.com | Suzy Karadsheh

Prepare the broccoli mixture. To a large bowl, add the chopped broccoli, onion, parsley, garlic, nutritional yeast, ground coriander, Aleppo pepper, ground turmeric, and baking powder. Add 1 teaspoon each salt and black pepper and mix gently. Add the chickpea flour and eggs, and mix until well combined yet loose and chunky. Get ready to fry. Line a large plate with a paper towel and set it near the stove. In a medium sauté pan set over medium heat, add the oil.

1 week ago | themediterraneandish.com | Suzy Karadsheh

Bring the bright, bold flavors of Spain to your kitchen this summer with these easy and irresistible Spanish recipes!When I think of summer cooking, I find myself turning to Spanish recipes again and again. They strike the perfect balance of rustic and elegant, often requiring just a few pantry staples, plenty of fresh ingredients, and a generous amount of good Spanish olive oil.

1 week ago | themediterraneandish.com | Suzy Karadsheh

Make the peach syrup. Finely dice 2 of the peaches and combine them in a small saucepan with honey and 1 cup of the water. Bring the mixture to a boil, stirring to dissolve the honey and crush the peaches against the sides of the pot. Reduce heat and simmer for about 5 minutes to release the flavor and color of the peaches into the syrup. Then remove the syrup from heat and let it cool to room temperature. Once cooled, pour the peach syrup through a fine mesh strainer to remove the solids.

1 week ago | themediterraneandish.com | Suzy Karadsheh

Tapas are more than just appetizers—they’re a way of life in Spain! Cocktail hour is defined by these distinctive little bar bites, and it’s easier than you might think to enjoy tapas at home. This collection of easy tapas recipes is packed with flavor, simple ingredients, and lots of Mediterranean charm. Rooted in Spain’s vibrant bar culture, tapas are small plates meant for sharing—often served with a drink.

2 weeks ago | themediterraneandish.com | Suzy Karadsheh

Mix the seasoning. In a small bowl, combine the smoked paprika, garlic powder, Aleppo pepper, cumin, sumac, and a big pinch each of kosher salt and black pepper. Mix well. Prepare and season the salmon. Pat the salmon dry with a paper towel and cut into 1-inch pieces. Season well with the prepared seasoning mix. Toss to coat. Make the harissa-yogurt sauce. In a medium mixing bowl, add the Greek yogurt, harissa, honey, lime and a big pinch of kosher salt (about 1/2 teaspoon). Whisk well until smooth.