Recipe report: Mediterranean flavors

These five recipes highlight the aromatic seasonings, fresh flavors and healthy cooking styles that characterize the cuisine of the Mediterranean region.

Washington, D.C. restaurant Zaytinya celebrates the lusty flavors and colorful foods of the Mediterranean in shareable dishes featuring seasonal ingredients. Here, chef Costa makes the most of U.S.-grown watermelon, abundant through the end of September, combining it with Greek honey, olives, mint and feta cheese for a refreshing end-of-summer salad.

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At Mustards Grill in Napa, Calif., chef Pawlcyn delivers the perfect Mediterranean-inspired snack or appetizer with a spread that pairs well with crackers, toasted baguette slices or flatbread wedges. Pomegranate syrup and lemon juice give this Turkish walnut-garlic spread a distinct mix of acidity and sweetness, and roasted hot peppers add a shot of heat.

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Contributions from several cuisines come together in this salad. Eggplant, feta and mint are three ingredients specific to the Mediterranean, as is harissa—the spicy sauce with Tunisian roots. But the mango sambal combines a tropical fruit with Asian rice wine vinegar and fish sauce, a combo that infuses the dish with accents from other countries. The result is a culinary mashup that makes a bold and flavorful statement.

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This ground lamb dish was featured as a Middle Eastern special in Holmes Dining Hall’s menu at the University of Northern Colorado. The meatballs are seasoned with an array of spices, including allspice, nutmeg and cinnamon—a good fit for the upcoming autumn season—and served with a creamy tomato curry. Chef Essig uses halal lamb to meet the needs of Muslim students.

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Chef Skokan emulsifies toasted almonds and roasted garlic to create a thick sauce that doesn’t rely on fat for its richness. This versatile Turkish preparation is a kitchen multitasker—it can be drizzled over roasted vegetables, meats and fish, served as a dip for veggies or used as a salad dressing.

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