Suzy Karadsheh
Founder and CEO at The Mediterranean Dish
The #1 resource for Mediterranean cooking | Egypt born | Atlanta Blogger | Recipe developer | Editor at The Mediterranean Dish!
Articles
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1 week ago |
themediterraneandish.com | Suzy Karadsheh
Season the salmon. Pat the salmon dry and season with the paprika, oregano, and a big pinch each of salt and pepper (about 1/2 teaspoon each). Sear the salmon. In a large non-stick pan or skillet, heat about 2 tablespoons olive oil over medium heat until the oil is shimmering. Turn the heat to medium-high and add the salmon flesh-side down.
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1 week ago |
themediterraneandish.com | Suzy Karadsheh
Chia Seed Pudding with Dates and Pistachios is a naturally sweet, creamy make-ahead vegan treat loaded with warm spice and crunch. It’s perfect for breakfast, as an afternoon snack, or a wholesome dessert. If you’ve been looking for a make-ahead breakfast that is nutritious, but feels indulgent, this Chia Seed Pudding with Dates and Pistachios is it. It’s full of flavor from naturally sweet Medjool dates, warming cardamom and cinnamon, and buttery pistachios.
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2 weeks ago |
themediterraneandish.com | Suzy Karadsheh
Refreshing watermelon lemonade is the ultimate summer drink—sweet, tart, and bursting with juicy fruit flavor. It comes together in just minutes and is perfect for everything from backyard barbecues to quiet afternoons on the patio. While my Egyptian mint lemonade will always have a special place in my heart, this watermelon lemonade is quickly becoming a close second.
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3 weeks ago |
themediterraneandish.com | Suzy Karadsheh
Combine the olives and walnuts. In a wide-mouthed pint mason jar, add the olives and walnuts. Make marinade. In a small saucepan, warm 1/4 cup of the olive oil, the pomegranate molasses, vinegar, and bay leaf over medium heat just until warm. Remove from the heat, stir in the lemon zest, mint, garlic, oregano, and Aleppo pepper. Add marinade and chill. Carefully pour the warm liquid into the jar over the olive mixture. Stir to combine.
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3 weeks ago |
themediterraneandish.com | Suzy Karadsheh
Make the turkey burger mixture. In a large bowl, combine the ground turkey, shallot, mint, feta, garlic, oregano, and a big pinch of salt and black pepper (about 1/2 teaspoon each). Add a drizzle of the olive oil (about 1 tablespoon) and mix well to combine. Form the burger patties. Divide the mixture into 4 equal portions and form them into 1/2-inch-thick patties, making a slight indentation in the middle of each. Cook and rest the patties. Pour a little olive oil into a skillet to coat the bottom.
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The Mediterranean diet is not really a diet. It’s flexible and the easiest to follow. https://t.co/efUGN8dYEh
Definitely going to Puglia for my next trip to the Mediterranean!
Immerse yourself in #Puglia as soon as it's safe to do so! This language experience allows you to immerse yourself in true Italian life for two weeks, to meet locals, taste organic food and swim in the enchanting blue sea. Learn more about the program here https://t.co/qSoL5XuFpf https://t.co/jrA8ECEFoH
Here’s the latest recipe on the website! Italian Pasta Salad https://t.co/JAmENlKdJD
