Classic Mediterranean dishes and ingredients across Greek, Levantine, and North African cooking, one dish or ingredient per card.
42 cards · basic cards · AI-written, checked twice. Edit anything.
- Moussaka
- Greek eggplant and meat layered dish baked with béchamel sauce
- Spanakopita
- Greek pie made with spinach, feta cheese, and phyllo pastry
- Pastitsio
- Greek baked pasta dish with meat sauce and béchamel topping
- Saganaki
- Greek fried cheese, often flambéed tableside
- Souvlaki
- Greek grilled meat skewers, often served in pita
- Hummus
- Levantine dip made from chickpeas, tahini, lemon, and garlic
- Falafel
- Levantine deep-fried patties made from ground chickpeas or fava beans
- Tabbouleh
- Levantine salad of bulgur wheat, parsley, mint, tomatoes, and lemon dressing
- Tzatziki
- Greek sauce of yogurt, cucumber, garlic, and dill
- Fattoush
- Levantine salad with lettuce, tomatoes, cucumbers, and crispy pita chips
- Kibbeh
- Levantine croquette of bulgur, ground meat, and spices, usually fried
- Shawarma
- Levantine sandwich of thin-sliced marinated meat served in pita with tahini
- Muhammara
- Levantine dip made from roasted red peppers, walnuts, and pomegranate molasses
- Tagine
- Moroccan slow-cooked stew of meat, dried fruits, and spices, named after its cooking vessel
- Couscous
- North African staple of steamed semolina granules, often served with vegetables and meat