World cuisines

Mediterranean cuisine

Olive oil, lemon, feta, herbs. Greece, Spain and everything that grows in the sun.

Soups

Other cuisines

Polish296 recipes Italian129 recipes French130 recipes American132 recipes Middle Eastern131 recipes Asian135 recipes European133 recipes

Portuguese bread soup with garlic, coriander and egg.

White almond soup with grapes, said to be older than tomato gazpacho.

Portuguese caramel mousse from condensed milk.

Portuguese salt cod with fried potatoes and egg.

Portuguese gratin of salt cod, potatoes and cream.

Madrid baguette of fried squid rings.

Portuguese rice flour muffins with a sugar crust.

Portuguese cake of biscuits layered with coffee buttercream.

Portuguese orange ring cake soaked in syrup.

Madeiran dark spiced cake made with cane molasses.

Madeiran sweet potato flatbread cooked in a pan, with garlic butter.

Portuguese Christmas yeast ring with candied fruit.

Spanish anchovies cured in vinegar.

Greek breakfast filo pie with semolina custard.

Spanish sponge roll with custard cream.

Portuguese corn and rye bread with a thick cracked crust.

Portuguese chicken and rice soup with fresh mint.

Olive bread

Spanish tarta de Santiago — almonds, eggs and sugar, no flour.

Catalan citrus custard under a caramel crust, with no baking.

Cretan barley rusk under grated tomato and feta.

Galician yeast pie with tuna and onion.

Mallorcan spiral bun of dough stretched over lard.

Spanish salad of canned tomatoes, tuna and eggs.

Spanish fried fish marinated in vinegar with vegetables.

Catalan vegetables roasted until blackened, torn into strips with oil.

Catalan Christmas broth with a giant pilota meatball.

Catalan salad of raw, desalted cod.

Asturian bean stew with chorizo, blood sausage and pork belly.

Greek vegan orange cake with raisins and walnuts.

Greek white bean soup finished with olive oil.

Greek velvety yellow split pea purée with capers.

Valencian paella made with short pasta instead of rice.

Galician thin crepes with pastry cream.

Greek semolina custard sealed in crisp filo pastry.

Gazpacho

Andalusian hot fish soup thickened with mayonnaise.

Greek tomatoes and peppers stuffed with herbed rice.

Chicken gyros

Greek dessert of semolina toasted in oil and soaked in syrup.

Greek boiled greens with olive oil and lemon.

Andalusian eggs baked in tomato sauce with chorizo and asparagus.

Spanish broken fried eggs over potatoes with ham.

Greek walnut cake soaked in cinnamon syrup.

Thick fig preserve with red wine and thyme, for a cheeseboard.

Greek almond shortbread cookies in icing sugar.

Velvety bean soup with rosemary oil and croutons.

Courgette soup

Greek orzo pasta salad with feta, olives and vegetables.

Crisp-skinned thighs braised with lemon, olives and capers.

Greek sesame flatbread for Clean Monday.

Spanish fried milk: a creamy custard centre in a thin golden coating.

Spanish frozen meringue milk with cinnamon.

Italian lemon liqueur made from peel alone, with no juice.

Greek yeast dough balls, fried and drenched in honey.

Basque fishermen's stew of tuna, potatoes and peppers.

Greek finely shredded lettuce salad with dill.

Greek olive oil cookies soaked in honey syrup.

Spanish fried bread crumbs with chorizo and garlic.

Canarian hot sauce of dried peppers and garlic.

Canarian green sauce of coriander, garlic and olive oil.

Moussaka

Spanish milk custard with egg yolks, cinnamon and lemon.

Raw olives debittered and fermented in brine.

Paella

Toasted bread rubbed with garlic and tomato pulp.

Catalan bread with a glassy crust and enormous holes.

Spanish pressed fig cake with almonds for cheese.

Catalan almond sweets for All Saints, rolled in pine nuts.

Portuguese sourdough loaf from the Alentejo.

Portuguese bread rolls with smoked chouriço inside.

Portuguese brioche buns with a coconut crust.

Portuguese sponge with a molten centre.

Greek bake of tubular pasta, spiced meat and a thick béchamel layer.

Portuguese creamy sardine spread with lemon and parsley.

Cretan twice-baked barley rusks.

Andalusian salad of finely diced tomato and pepper.

Portuguese hot sauce of chilli, garlic, lemon and olive oil.

Greek pickled cabbage from Constantinople, pink from beetroot.

Spanish almond shortbreads that crumble to dust in the mouth.