This hearty and flavorful Lebanese lentil soup is a cherished family recipe passed down from my husband’s Armenian-Lebanese family. Known as Shorbat Adas, this simple soup is made with a handful of ingredients like red lentils, warm spices, and fresh lemon juice. It’s the perfect soup for those looking for a healthy soup that’s hearty, nutritious, and packed with plant-based protein. This dish is a staple in many Lebanese restaurants and homes alike. Whether you serve it with pita bread, white rice, or a slice of crusty bread, it’s the ultimate comfort food.

Why You’ll Love This Soup

Make-Ahead Friendly: This soup tastes even better the next day, making it a great option for meal prep.

Nutritious: This soup is a great source of plant-based protein, thanks to the red lentils and wholesome vegetables. For a complete meal, you can pair it with my Whole Shawarma Chicken.

Simple to Make: With pantry staples and a few fresh ingredients, you’ll have this soup ready in no time.

Versatile: Whether you’re in the mood for a vegan version with low-sodium vegetable broth or prefer the depth of chicken broth, this recipe works both ways.

Comforting: The warm spices and creamy texture make this delicious Lebanese soup perfect for chilly evenings or any time you crave comfort.

Lebanese Soup (Shorbat Adas) Video

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Ingredients for Lebanese Lentil Soup

Full recipe, ingredients, and photos in the recipe card at the end of post

Here’s what you’ll need to make this traditional Lebanese lentil soup:

For the Soup:

• 2 cups red lentils (rinsed and drained)
• 2 medium potatoes, peeled and diced
• 1 large carrot, peeled and diced
• 1 onion, finely chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic
• 1 tsp smoked paprika
• 1.5 tbsp cumin
• 1 tsp garlic powder
• ½ tsp salt (adjust to taste)
• ½ tsp black pepper
• 6 cups chicken broth or low-sodium vegetable broth for a vegan option
• 2 cups water
• Juice of 3 lemons
• 3 tbsp fresh parsley

For the Crispy Pita Topping:

• 1 thin medium pita separated
• 1/4 tsp salt
• 1 tsp olive oil

Instructions

Prepare the Crispy Pita Chips

1. Preheat your oven or airfryer to 375°F (190°C).
2. Separate the pita bread pocket. Roll into a log and slice into medium strips. Add 1 tsp olive oil and ¼ tsp salt.
3. Air fry for 3-4 minutes or spread evenly on a baking sheet and bake for 5-6 minutes until golden and crispy. Keep an eye on it so it doesn’t burn.

Sauté the Base

1. In a large pot or dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
2. Add the chopped onions and sauté for a couple of minutes until softened.

Cook the Lentils

1. Add the red lentils and garlic.
2. Add the potatoes, and carrots to the pot. Add the smoked paprika, cumin, salt, pepper, and garlic powder, cooking for another couple of minutes until fragrant.
3. Pour in the chicken broth (or vegetable stock) and water. Bring to a boil, then reduce the heat to medium and simmer for 30-35 minutes, or until the lentils and vegetables are tender.

Blend the Soup

1. Use an immersion blender or immersion hand blender to blend the soup until smooth and creamy. (For a chunkier texture, blend only half the soup.)
2. Stir in the juice of 3 lemons and adjust seasoning with additional salt or black pepper if needed.

Serve and Garnish

Serve with lemon wedges for an extra burst of citrus flavor.

Ladle the soup into bowls and top with olive oil, crispy pita chips and a sprinkle of fresh parsley. I also sometimes top it with chili garlic and it is DELISH!

Tips for Perfect Lebanese Lentil Soup

Instant Pot Option: Cook the ingredients on high pressure for 15 minutes, then blend and serve.

Use Fresh Lemon Juice: This adds brightness to the soup and balances the warm spices.

Customize Your Texture: For a thicker soup, reduce the amount of water slightly. For a thinner soup, add a little water after blending.

Make It Vegan: Swap the butter for more olive oil and use low-sodium vegetable broth.

Frequently Asked Questions

Can I freeze this soup?
Yes! Allow the soup to cool completely, then store it in an airtight container and freeze for up to 3 months. Thaw and reheat gently on the stovetop.

What’s the best way to reheat the soup?
Reheat over medium heat, stirring occasionally. Add a splash of water or stock if it’s too thick.

Can I use brown or green lentils instead of red lentils?
Red lentils are ideal for their quick cooking time and creamy texture. Brown or green lentils will work but may result in a chunkier soup and longer cooking time.

What makes this soup special?
This soup’s combination of warm spices, fresh herbs, and a creamy consistency makes it a beloved dish in many Lebanese homes

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Lebanese Lentil Soup

This hearty and flavorful Lebanese lentil soup is a cherished family recipe passed down from my husband’s Armenian-Lebanese family. Known as Shorbat Adas, this simple soup is made with a handful of ingredients like red lentils, warm spices, and fresh lemon juice. It's the perfect soup for those looking for a healthy soup that's hearty, nutritious, and packed with plant-based protein. Passed down from my husband’s Lebanese family, this dish is a staple in many Lebanese restaurants and homes alike. Whether you serve it with pita bread, white rice, or a slice of crusty bread, it’s the ultimate comfort food.

Course Side Dish

Cuisine Middle Eastern

Keyword lentils, soup

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 10

Calories 216kcal

Ingredients

For the Soup

• 2 cups red lentils rinsed and drained
• 2 medium potatoes peeled and diced
• 1 large carrot peeled and diced
• 1 onion finely chopped
• 1 tbsp olive oil
• 1 tbsp butter
• 4 cloves garlic
• 1 tsp smoked paprika
• 1.5 tbsp cumin
• 1 tsp garlic powder
• ½ tsp salt adjust to taste
• ½ tsp black pepper
• 6 cups chicken broth or low-sodium vegetable broth for a vegan option
• 2 cups water
• Juice of 3 lemons
• 3 tbsp fresh parsley

For the Crispy Pita Topping

• 1 thin medium pita separated
• 1/4 tsp salt
• 1 tsp olive oil

US Customary – Metric

Instructions

Prepare the Crispy Pita Chips

• Preheat your oven or air fryer to 375°F (190°C).
  
• Separate the pita bread pocket. Roll into a log and slice into medium strips. Add 1 tsp olive oil and ¼ tsp salt.
  
• Air fry for 3-4 minutes or spread evenly on a baking sheet and bake for 5-6 minutes until golden and crispy. Keep an eye on it so it doesn’t burn.
  

Sauté the Base

• In a large pot or dutch oven, heat 1 tbsp olive oil and 1 tbsp butter over medium-high heat.
  
• Add the chopped onions and sauté for a couple of minutes until softened.
  

Cook the Lentils

• Add the red lentils and garlic.
  
• Add the chopped potatoes, and chopped carrots to the pot. Add the smoked paprika, cumin, salt, pepper, and garlic powder, cooking for another couple of minutes until fragrant.
  
• Pour in the chicken broth (or vegetable stock) and water. Bring to a boil, then reduce the heat to medium low and simmer for 40-45 minutes, or until the lentils and vegetables are tender.
  

Blend the Soup

• Use an immersion blender or immersion hand blender to blend the soup until smooth and creamy. (For a chunkier texture, blend only half the soup.)
  
• Stir in the juice of 3 lemons and adjust seasoning with additional salt or black pepper if needed.
  

Serve and Garnish

• Serve with lemon wedges for an extra burst of citrus flavor.
  
• Ladle the soup into bowls and top with olive oil, crispy pita chips and a sprinkle of fresh parsley. I also sometimes top it with chili garlic and it is DELISH!
  

Video

Nutrition

Serving: 1cup | Calories: 216kcal | Carbohydrates: 35g | Protein: 11g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 228mg | Potassium: 603mg | Fiber: 13g | Sugar: 2g | Vitamin A: 1281IU | Vitamin C: 13mg | Calcium: 50mg | Iron: 4mg

The post Lebanese Lentil Soup (Shorbat Adas) appeared first on Lola Jay Yum!.

For a true taste of the Mediterranean, this Greek Lemon Chicken and Potatoes is the perfect one-pan meal. Roasted in a blend of fresh lemon juice, Greek oregano, and extra virgin olive oil, these bone-in chicken thighs and baby potatoes bake to a perfect, crispy golden brown. I took this up a notch (cause I like to be extra haha) and served it over a creamy whipped feta. It’s a complete meal that’s easy to make with simple ingredients you likely already have on hand. This classic Greek dish brings together bright flavors, tender potatoes, and crispy skin, making it a family favorite that’s ideal for busy weeknights.

If you like this easy lemony recipe check out my One-Pot Lemon Garlic Chicken Rice Pilaf or for another delish Chicken dish check out my Crispy Chicken Parmesan!

Why You’ll Love This Greek Lemon Chicken and Potatoes Recipe

Versatile Side Dish Options: This recipe pairs beautifully with green beans, a crisp Greek salad, or warm pita bread.

Classic Greek Flavors: Bright lemon, oregano, and garlic add a zesty, lemony flavor to each bite.

One-Pan Convenience: This easy recipe uses just one baking pan, making cleanup simple.

Tender Potatoes and Crispy Skin: Roasting the yellow potatoes and chicken together means they soak up the delicious juices.

Great for Busy Nights: With easy prep and minimal hands-on cooking time, it’s perfect for weeknight dinners.

Greek Lemon Chicken and Potatoes Video

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Ingredients for Greek Lemon Chicken and Potatoes

Full recipe, instructions, and photos in the recipe card at the end of this post

For the Chicken:

• 6 chicken thighs (bone-in, skin-on)

Lemon Marinade Ingredients:

• 1/2 cup low sodium chicken broth
• 1/3 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves, grated
• ½ tsp salt

Chicken Rub:

• 3 garlic cloves, crushed
• 2 tsp Dijon mustard
• 1 tsp salt
• 1 tsp Cajun seasoning
• 1 tbsp dried Greek oregano
• 2 tsp garlic powder

Whipped Feta:

• 1 cup feta cheese
• 3/4 cup labneh (or Greek yogurt)
• 1 tbsp olive oil
• 1.5 tbsp chopped fresh dill (more for garnish)
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt (or to taste)
• 1 clove roasted garlic (or regular garlic)
• Aleppo pepper or paprika for garnish (optional)

Instructions for Greek Lemon Chicken and Potatoes

Full recipe, instructions, and photos in the recipe card at the end of this post

1. Prepare the Potatoes:
   • Preheat the oven to 400°F. Peel and chop Yukon Gold potatoes and place them in a large casserole dish or baking dish.
   • In a bowl, mix the chicken broth, olive oil, lemon juice, lemon zest, 3 grated garlic cloves, and salt. Pour half of this marinade over the potatoes and toss to coat.
2. Season the Chicken:
   • In a large bowl, combine the Dijon mustard, garlic powder, salt, Cajun seasoning, Greek oregano, and 3 crushed garlic to make the rub.
   • Rub this seasoning blend onto the chicken pieces, ensuring to get under the skin for extra flavor. Arrange the chicken over the potatoes in a single layer.
3. Assemble and Bake:
   • Pour the remaining lemon marinade over the top of the chicken and potatoes. For extra flavor, you can add lemon slices and fresh oregano on top.
   • Bake in the preheated oven for about 1 hour, until the chicken is cooked through with an internal temperature of 165°F, and the potatoes are tender. I then broiled for 5 minutes to get that golden color.
4. Prepare the Whipped Feta:
   • While the chicken roasts, add the feta cheese, labneh, olive oil, dill, onion powder, black pepper, salt, and roasted garlic to a food processor. Blend until smooth and creamy.
5. Serve:
   • Spread the whipped feta on a serving platter and arrange the Greek lemon chicken and potatoes on top. Garnish with Aleppo pepper, extra dill, and a drizzle of any remaining delicious juices from the baking pan.

Substitutions and Variations

Vegan Option: Replace the chicken with cauliflower florets and baby potatoes for a hearty vegetable dish.

Different Chicken Cuts: Try chicken legs or boneless chicken thighs if you prefer.

Add More Veggies: Include bell peppers or kalamata olives in the baking pan for extra color and flavor.

Labneh Substitute: Swap labneh with Greek yogurt for the whipped feta.

FAQ

How do I store leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven at 350°F.

Can I use a whole chicken instead of chicken thighs?
Absolutely! If using a whole chicken, cut it into pieces and follow the same marinade and cooking instructions.

What can I serve with Greek lemon chicken and potatoes?
Serve with tzatziki sauce, pita bread, roasted green beans, or even my Mediterranean Crunch Salad for a well-rounded meal.

How do I get crispy skin on the chicken?
To get that perfect crispy skin, pat the chicken dry before seasoning and roast at a high cooking temperature of 400°F. I then broiled for 5 minutes to get that golden color.

Can I make the whipped feta ahead of time?
Yes, the whipped feta can be prepared up to 2 days in advance and stored in an airtight container in the fridge.

This Greek Lemon Chicken and Potatoes over Whipped Feta is the perfect combination of Greek-inspired flavors with zesty, tender potatoes and crispy, golden-brown chicken. The addition of whipped feta brings a creamy, tangy element that elevates the dish and adds a Mediterranean touch. Whether for a cozy family dinner or a gathering with friends, this dish is a great opportunity to enjoy the flavors of Greek cuisine with minimal effort.

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Greek Lemon Chicken & Potatoes & Whipped Feta

This Greek Lemon Chicken and Potatoes over Whipped Feta is the perfect combination of Greek-inspired flavors with zesty, tender potatoes and crispy, golden-brown chicken. The addition of whipped feta brings a creamy, tangy element that elevates the dish and adds a Mediterranean touch. Whether for a cozy family dinner or a gathering with friends, this dish is a great opportunity to enjoy the flavors of Greek cuisine with minimal effort.

Course Main Course

Cuisine Mediterranean

Keyword Chicken, greek, lemon, potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 4

Calories 579kcal

Ingredients

For the Chicken

• 6 chicken thighs bone-in, skin-on

Lemon Sauce Ingredients

• 1/2 cup low sodium chicken broth
• 1/3 cup extra virgin olive oil
• 1/3 cup fresh lemon juice
• 1 tbsp lemon zest
• 3 garlic cloves grated
• ½ tsp salt

Chicken Rub

• 3 garlic cloves crushed
• 2 tsp Dijon mustard
• 1 tsp salt
• 1 tsp Cajun seasoning
• 1 tbsp dried Greek oregano
• 2 tsp garlic powder

Whipped Feta

• 1 cup feta cheese
• 3/4 cup labneh or Greek yogurt
• 1 tbsp olive oil
• 1.5 tbsp chopped fresh dill more for garnish
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt or to taste
• 1 clove roasted garlic
• Aleppo pepper or paprika for garnish optional

US Customary – Metric

Instructions

Prepare the Potatoes

• Preheat the oven to 400°F. Peel and chop Yukon Gold potatoes and place them in a large casserole dish or baking dish.
  
• In a bowl, mix the chicken broth, olive oil, lemon juice, lemon zest, 3 grated garlic cloves, and salt.
  
• Pour half of this marinade over the potatoes and toss to coat.
  

Season the Chicken

• In a large bowl, combine the Dijon mustard, garlic powder, salt, Cajun seasoning, Greek oregano, and 3 crushed garlic to make the rub.
  
• Rub this seasoning blend onto the chicken pieces, ensuring to get under the skin for extra flavor.
  
• Arrange the chicken over the potatoes in a single layer.
  

Assemble and Bake

• Pour the remaining lemon marinade over the top of the chicken and potatoes. For extra flavor, you can add lemon slices and fresh oregano on top.
  
• Bake in the preheated oven for about 1 hour, until the chicken is cooked through with an internal temperature of 165°F, and the potatoes are tender. I then broiled for 5 minutes to get that golden color.
  

Prepare the Whipped Feta

• While the chicken roasts, add the feta cheese, labneh, olive oil, dill, onion powder, black pepper, salt, and roasted garlic to a food processor. Blend until smooth and creamy.
  

Serve

• Spread the whipped feta on a serving platter and arrange the Greek lemon chicken and potatoes on top. Garnish with Aleppo pepper, extra dill, and a drizzle of any remaining delicious juices from the baking pan.
  

Video

Notes

These nutrition values are estimates only. 

Nutrition

Calories: 579kcal | Carbohydrates: 4g | Protein: 28g | Fat: 50g | Saturated Fat: 11g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 27g | Trans Fat: 0.1g | Cholesterol: 166mg | Sodium: 1178mg | Potassium: 409mg | Fiber: 1g | Sugar: 0.3g | Vitamin A: 382IU | Vitamin C: 4mg | Calcium: 31mg | Iron: 2mg

The post Greek Lemon Chicken & Potatoes over Whipped Feta appeared first on Lola Jay Yum!.

Shrimp Mozambique is a beloved Portuguese dish with a rich, spicy sauce that highlights the culinary fusion of Portuguese and African flavors. With origins tied to Mozambique, this dish features juicy shrimp cooked in a savory, slightly spicy sauce, making it a staple in Portuguese cuisine. Perfect for gatherings or a special dinner, this dish combines bold spices, fresh herbs, and a touch of beer to create a delicious and quick meal!

Me and my family literally fight over this sauce because it’s so good haha! When at a Portuguese restaurant we know to order a few so everyone leaves satisfied.

Why You’ll Love This Recipe

Bursting with Flavor: The combination of peri peri hot sauce, garlic, and beer creates a sauce that’s tangy, spicy, and utterly irresistible.

Easy to Make: Despite its complex flavors, this dish comes together in under 30 minutes, making it perfect for busy weeknights.

Versatile: This dish can be served over rice, pasta, or with crusty bread, making it adaptable to your preference.

Authentic Taste: The use of Sazon con Azafran and homemade seasoning ensures an authentic Portuguese flavor in every bite.

Shrimp Mozambique Video

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Ingredients

Full recipe, instructions, and photos in recipe card at end of post

shrimp

• 1.5 lbs Gulf Shrimp (cleaned & deveined): Gulf shrimp are known for their sweet, delicate flavor and firm texture, making them ideal for soaking up the rich, spicy sauce in this dish. Be sure to clean and devein the shrimp before cooking to ensure they are ready to absorb all the delicious flavors.
• ½ tsp Garlic Powder: Adds a subtle, savory depth to the shrimp, enhancing their natural sweetness.
• 1 tsp Paprika: Provides a mild heat and vibrant color, essential for that characteristic reddish hue in Shrimp Mozambique.

aromatics & sauce

• 4 tbsp Butter (2 for sautéing, 2 to emulsify sauce): Butter is used twice in this recipe. However, first to sauté the onions and garlic, lending a rich, creamy base to the sauce, and later to emulsify the sauce, ensuring a silky, luxurious texture.
• 1 tbsp Olive Oil: Adds richness and helps to sauté the vegetables without burning the butter, providing a balanced, savory flavor.
• ½ White Onion, Diced: White onions are slightly milder and sweeter than yellow onions, offering a perfect base flavor without overpowering the dish.
• 6 Garlic Cloves, Crushed: Garlic is a star ingredient in many Portuguese dishes. Crushed garlic releases more of its essential oils, infusing the dish with a strong, aromatic flavor that pairs perfectly with the shrimp.
• 1 Packet Sazon con Azafran Seasoning (or homemade version): Sazon con Azafran is a seasoning blend that includes saffron, a prized spice that imparts a golden color and a unique, earthy flavor. The homemade version here uses ground annatto, oregano, pinch of saffron, and cumin for a similar effect without artificial additives.

Aromatics & Sauce (Cont’d)

• 1 tsp Paprika: If using store-bought sazon, this additional paprika amplifies the smoky, peppery notes, enhancing the dish’s complexity.
• 1 tbsp Tomato Paste: Adds a rich, concentrated tomato flavor that deepens the sauce’s color and taste. It’s also a great thickening agent.
• 1 tbsp peri peri hot sauce: The star of the sauce, bringing heat and depth to the dish.
• 1.5 Cups Light Lager Beer: Beer is often used in Portuguese cooking to add a subtle bitterness and to help tenderize the shrimp. The light lager keeps the sauce from becoming too heavy, balancing the richness of the butter and spices.
• ¼ Cup Chopped Parsley: Fresh parsley adds a bright, herbaceous note that cuts through the richness of the sauce, providing a fresh contrast.
• ¼ Cup Chopped Cilantro: Cilantro introduces a slightly citrusy, aromatic flavor that complements the lemon juice and adds an extra layer of freshness.
• 1 tbsp Lemon Juice: A squeeze of fresh lemon juice at the end brightens the dish, adding a tangy contrast that enhances all the other flavors.

sazon seasoning

I like to make my own to make it healthier!

• 1 tsp garlic powder
• pinch saffron (optional)
• ½ tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1 tsp ground annatto
• 1 tsp dried oregano
• ¼ teaspoon ground cumin

Instructions

Full recipe, instructions, and photos in recipe card at end of post

Prepare the Shrimp:

• In a bowl, combine the cleaned and deveined shrimp with ½ tsp garlic powder and 1 tsp paprika. Mix well to coat the shrimp evenly. Set aside.

Sauté the Aromatics:

• In a large skillet, heat 2 tbsp of butter and 1 tbsp olive oil over medium heat. Add the diced white onion and sauté until aromatic. Then add in the crushed garlic cloves. Sauté until the garlic is fragrant.

Add the Seasoning and Tomato Paste:

• Stir in the sazon seasoning (or homemade version), 2 tsp paprika (if using store-bought sazon), and tomato paste. Cook for about 2 minutes, allowing the spices and tomato paste to meld with the onions and garlic.

Deglaze with Beer:

• Pour in the light lager beer, stirring to deglaze the pan. Scrape up any brown bits from the bottom of the pan to incorporate into the sauce. Then, let the mixture simmer for 5-7 minutes until slightly reduced.

Cook the Shrimp:

• Add the seasoned shrimp to the pan. Add in the parsley and cilantro. If cilantro taste like soap to you please skip Make sure all the shrimp are covered in the sauce. Then, cover and cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.

Emulsify the Sauce:

• Remove from heat. Stir in the remaining 2 tbsp of butter, allowing it to melt and emulsify into the sauce. This will give the sauce a rich, silky texture.

Finish with Fresh Herbs and Lemon:

• Top with fresh lemon juice.

Serve:

• Serve the Shrimp Mozambique hot, with plenty of crusty bread to soak up the delicious sauce, or over rice or pasta for a heartier meal.

Substitutions and Tips

Shrimp: You can substitute the Gulf shrimp with any large, fresh shrimp or prawns available.

Beer: If you prefer not to use beer, you can substitute it with a non-alcoholic beer.

Peri Peri Sauce: Adjust the amount of peri peri sauce to suit your heat preference. If you can’t find peri peri, a good quality non tobasco sauce can be used as a substitute.

What to Serve With Portuguese Shrimp Mozambique

Bread: You definitely want some crusty bread to sip the sauce in! Try my Easy Artisan Bread recipe!

Salad: A light, fresh salad with a lemon vinaigrette can balance out the rich, spicy flavors of the shrimp.

Rice: A simple white rice or saffron rice pairs perfectly with the spicy sauce.

Pasta: Toss the shrimp and sauce with linguine or spaghetti for a hearty meal.

Crusty Bread: Use bread to soak up every last drop of the delicious sauce.

FAQ

Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and store it in the refrigerator. When ready to serve, reheat the sauce and add the shrimp, cooking just until the shrimp are done.

Is this dish very spicy?

The level of spiciness can be adjusted by adding more or less peri peri hot sauce. If you prefer a milder dish, use less sauce and omit the extra paprika.

Can I use frozen shrimp?

Yes, just be sure to thaw them completely and pat them dry before cooking to avoid excess moisture in the sauce.

How should I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over medium heat.

Print

Shrimp Mozambique

Shrimp Mozambique is a beloved Portuguese dish with a rich, spicy sauce that highlights the culinary fusion of Portuguese and African flavors. With origins tied to Mozambique, this dish features succulent shrimp cooked in a savory, slightly spicy sauce, making it a staple in Portuguese cuisine. Perfect for gatherings or a special dinner, this dish combines bold spices, fresh herbs, and a touch of beer to create a truly memorable meal.

Course Appetizer, Main Course

Cuisine African, portuguese

Keyword garlic shrimp

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 5

Calories 263kcal

Ingredients

Shrimp

• 1.5 lbs gulf shrimp cleaned & deveined
• ½ tsp garlic powder
• 1 tsp paprika

Sauce

• 4 tbsp butter 2 when sauteing and two at end to emulsify sauce
• 1 tbsp olive oil
• ½ white onion diced
• 6 garlic cloves crushed
• 1 packet sazon con azafran seasoning or I made my own healthier version; recipe below
• 1 tsp paprika skip if making your own sazon
• 1 tbsp tomato paste
• 1 tbsp Peri peri hot sauce
• 1.5 cups light lager beer
• ¼ cup chopped parsley
• ¼ cup chopped cilantro
• 1 tbsp lemon juice

Sazon seasoning

• 1 tsp garlic powder
• 1 pinch saffron
• ½ tsp salt
• 1 tsp paprika
• 1/2 tsp onion powder
• 1 tsp ground annatto
• 1 tsp dried oregano
• ¼ teaspoon ground cumin

US Customary – Metric

Instructions

Prepare the Shrimp

• In a bowl, combine the cleaned and deveined shrimp with ½ tsp garlic powder and 1 tsp paprika. Mix well to coat the shrimp evenly. Set aside.
  

Sauté the Aromatics

• In a large skillet, heat 2 tbsp of butter and 1 tbsp olive oil over medium heat. Add the diced white onion and crushed garlic cloves. Sauté until the onion becomes translucent and the garlic is fragrant.
  

Add the Seasoning and Tomato Paste

• Stir in the sazon seasoning (or homemade version), 2 tsp paprika (if using store-bought sazon), and tomato paste. Cook for about 2 minutes, allowing the spices and tomato paste to meld with the onions and garlic.
  

Deglaze with Beer

• Pour in the light lager beer, stirring to deglaze the pan. Scrape up any brown bits from the bottom of the pan to incorporate into the sauce. Let the mixture simmer for 5-7 minutes until slightly reduced.
  
• Add in the peri peri hot sauce and simmer for 1 minute. Taste for salt and spice level.
  

Cook the Shrimp

• Add the seasoned shrimp to the pan. Add in the parsley and cilantro. If cilantro taste like soap to you please skip Make sure all the shrimp are covered in the sauce. Cover and cook for 2-3 minutes or until the shrimp are pink and opaque. Be careful not to overcook the shrimp.
  

Emulsify the Sauce

• Stir in the remaining 2 tbsp of butter, allowing it to melt and emulsify into the sauce. This will give the sauce a rich, silky texture.
  
• Remove the skillet from heat and top with fresh lemon juice.
  

Serve

• Serve the Shrimp Mozambique hot, with plenty of crusty bread to soak up the delicious sauce, or over rice or pasta for a heartier meal.
  

Video

Nutrition

Serving: 1cup | Calories: 263kcal | Carbohydrates: 5g | Protein: 28g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 243mg | Sodium: 497mg | Potassium: 468mg | Fiber: 1g | Sugar: 1g | Vitamin A: 1118IU | Vitamin C: 2mg | Calcium: 100mg | Iron: 1mg

The post Shrimp Mozambique – Chili Garlic Shrimp appeared first on Lola Jay Yum!.

Mediterranean Tuna Pasta is a harmonious blend of flavors that will transport you to the sunny coasts of the Mediterranean. This dish combines the simplicity of pantry staples with the vibrancy of fresh ingredients, creating a meal that’s not only delicious but also quick and easy to prepare. Whether you’re looking for a light and healthy lunch, a satisfying dinner, or a dish to impress your guests, this Mediterranean Tuna Pasta is the perfect solution.

With its rich flavors and nourishing ingredients, it’s a great example of the Mediterranean diet, known for its heart-healthy benefits and fresh, wholesome foods. The best part? It comes together in no time, making it ideal for busy weeknights or last-minute gatherings. Let’s dive into the ingredients and steps to create this delightful dish that will soon become a staple in your kitchen.

Why You’ll Love This Recipe

Quick and Easy: Perfect for busy weeknights or when you need a meal in a hurry.

Nutrient-Rich: Packed with protein, healthy fats, and vitamins from the tuna and fresh ingredients.

Flavorful: Combines the robust flavors of garlic, olives, and lemon with a rich tomato sauce.

Versatile: Works well with various types of pasta and can be customized with your favorite ingredients.

Mediterranean Diet: This dish exemplifies the Mediterranean diet, known for its heart-healthy benefits and emphasis on fresh, wholesome foods.

Mediterranean Tuna Pasta Video

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Ingredients

Full ingredients, instructions, and photos in the recipe card at the end of post

Pasta:

1 lb spaghetti, linguine, or bucatini: Choose your favorite long pasta. The slightly thicker bucatini adds a delightful texture, while spaghetti and linguine are classic choices.

Save pasta water: Reserved pasta water is essential for helping the sauce adhere to the pasta and adding a silky finish.

Sauce and Toppings:

2 cans tuna in olive oil: High-quality canned tuna in olive oil is packed with flavor and healthy fats, making it a perfect protein source.

3 tbsp olive oil: Used for sautéing the garlic and adding richness to the sauce.

4-6 cloves garlic, coarsely chopped: Garlic adds a robust flavor and aromatic depth to the sauce.

1/4 white onion: Adds sweetness and texture to the sauce.

1/2 tsp crushed red pepper: Provides a gentle heat that balances the flavors without overpowering them.

2 tbsp tomato paste: Intensifies the tomato flavor and thickens the sauce.

⅓ cup white wine: This adds a subtle complexity to the sauce and helps to deglaze the pan.

28 oz can San Marzano whole tomatoes: These tomatoes are renowned for their sweetness and low acidity, making them perfect for a rich, flavorful sauce.

2 tsp fish sauce: Adds umami depth and enhances the overall savory profile.

3/4 cup black olives or kalamata olives: These add a briny, savory note that complements the tuna beautifully.

1 tsp dried oregano: A classic Mediterranean herb that adds earthy notes to the dish.

1/2 tsp salt: Enhances the flavor

1/4 tsp black pepper: Adds a kick.

1 tsp onion powder: Enhances the flavor.

Fresh parsley: Adds a fresh, herbaceous finish to the dish, making it vibrant and aromatic.

1 tbsp lemon zest: Fresh lemon zest brightens up the dish with a zesty citrus flavor.

Instructions

Full ingredients, instructions, and photos in the recipe card at the end of post

Cook the Pasta

• In a large pot of salted water, cook 1 lb of spaghetti, linguine, or bucatini according to package directions until al dente.
• Reserve 1 cup of pasta water before draining.

Prepare the Sauce

• In a large skillet, heat 3 tbsp of olive oil over medium heat.
• Add 4-6 coarsely chopped garlic cloves and sauté until fragrant, about 1 minute.
• Add in grated or finely diced white onion.
• Add in red pepper flakes and sauté for another 30 secs to 1 minute.
• Stir in 2 tbsp of tomato paste and cook down for 2-3 minutes.
• Pour in ⅓ cup white wine to deglaze the pan, scraping up any browned bits.
• Add 28 oz of San Marzano whole tomatoes, crushing them with your hands or a spoon.
• Add in oregano, salt, pepper, and 2 tsp of fish sauce.
• Let the sauce simmer for 10 minutes until thickens.

Combine Tuna and Sauce

• Drain and add 2 cans of tuna
• Stir in black olives.
• Mix well, trying to not break up the tuna and let the flavors meld for a few more minutes.

Toss the Pasta

• Add the cooked pasta to the skillet with the sauce.
• Toss to coat, adding reserved pasta water as needed to achieve a silky consistency.
• Add in the fresh cut parsley and lemon zest.

Garnish and Serve

• Transfer the pasta to a large bowl.
• Sprinkle with additional freshly chopped parsley.
• Serve immediately, garnished with additional lemon zest if desired.

Substitutions and Tips

Pasta: Substitute with whole wheat pasta for added fiber.

Protein: Swap tuna with canned salmon or mackerel.

Vegetarian Option: Use chickpeas instead of tuna for a vegetarian version.

Herbs: Try fresh basil or dill instead of parsley.

What to Serve With

Grilled Vegetables: Try my Basil Roasted Vegetables. Serve with a side of grilled zucchini, eggplant, or bell peppers for a complete meal.

Green Salad: A simple green salad with a light vinaigrette complements the pasta beautifully.

Garlic Bread: Crispy garlic bread is perfect for mopping up any extra sauce.

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Mediterranean Tuna Pasta

Mediterranean Tuna Pasta is a harmonious blend of flavors that will transport you to the sunny coasts of the Mediterranean. This dish combines the simplicity of pantry staples with the vibrancy of fresh ingredients, creating a meal that's not only delicious but also quick and easy to prepare. Whether you're looking for a light and healthy lunch, a satisfying dinner, or a dish to impress your guests, this Mediterranean Tuna Pasta is the perfect solution.

Course Main Course

Cuisine Mediterranean

Keyword pasta, spaghetti, tuna

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 491kcal

Ingredients

Pasta

• 1 lb spaghetti linguine, or bucatini
• Save pasta water

Sauce and Toppings

• 2 cans tuna in olive oil
• 3 tbsp olive oil
• 4-6 cloves garlic coarsely chopped
• 1/4 white onion grated or diced
• 1/2 tsp crushed red pepper
• 2 tbsp tomato paste
• ⅓ cup white wine
• 28 oz can San Marzano whole tomatoes
• 2 tsp fish sauce
• 3/4 cup black olives or kalamata olives sliced in half
• 1 tsp dried oregano
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1 tsp onion powder
• Fresh parsley
• 1 tbsp lemon zest

US Customary – Metric

Instructions

Cook the Pasta

• In a large pot of salted water, cook 1 lb of spaghetti, linguine, or bucatini according to package directions until al dente. Reserve 1 cup of pasta water before draining.
  

Prepare the Sauce

• In a large skillet, heat 3 tbsp of olive oil over medium low heat.
  
• Add 4-6 coarsely chopped garlic cloves and sauté until fragrant, about 1 minute.
  
• Add in grated or finely diced white onion.
  
• Add in red pepper flakes and sauté for another 30 secs to 1 minute.
  
• Turn the heat to medium and stir in 2 tbsp of tomato paste and cook down for 2-3 minutes.
  
• Pour in ⅓ cup white wine to deglaze the pan, scraping up any browned bits. Reduce and cook down the wine for 4-5 minutes.
  
• Add 28 oz of San Marzano whole tomatoes, crushing them with your hands or a spoon.
  
• Add in oregano, salt, pepper, and 2 tsp of fish sauce.
  
• Let the sauce simmer for 10 minutes until thickens.
  

Combine Tuna and Sauce

• Drain and add 2 cans of tuna.
  
• Stir in black olives.
  
• Mix well, trying to not break up the tuna and let the flavors meld for a few more minutes.
  

Toss the Pasta

• Add the cooked pasta to the skillet with the sauce.
  
• Toss to coat, adding reserved pasta water as needed to achieve a silky consistency.
  
• Add in the fresh cut parsley and lemon zest.
  

Garnish and Serve

• Transfer the pasta to a large bowl.
  
• Serve immediately, garnished with additional lemon zest and parsley, if desired.
  

Video

Nutrition

Serving: 1.5cups | Calories: 491kcal | Carbohydrates: 85g | Protein: 16g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 0.1mg | Sodium: 1712mg | Potassium: 1607mg | Fiber: 9g | Sugar: 19g | Vitamin A: 2216IU | Vitamin C: 33mg | Calcium: 84mg | Iron: 5mg

The post Mediterranean Tuna Pasta appeared first on Lola Jay Yum!.

If you’re looking for a quick and healthy meal that captures the vibrant flavors of the Mediterranean, this One-Pan Mediterranean cod recipe is the perfect choice. With simple ingredients and a cooking time of just under 30 minutes, it’s an easy dinner recipe that’s both delicious and nutritious.

Background of the Dish

The flavors and ingredients in this pan-seared Mediterranean cod recipe are inspired by the rich culinary traditions of the Mediterranean region. Known for its use of fresh ingredients, healthy fats, and vibrant flavors, Mediterranean cuisine has long been celebrated for its health benefits and delicious taste. This particular dish brings together classic elements such as olive oil, fresh herbs, and white wine to create a meal that’s both simple and satisfying.

Perfect for Summer

This pan-seared Mediterranean cod is an excellent choice for a light and refreshing summer meal. The combination of fresh tomatoes, herbs, and white wine creates a bright and zesty sauce that perfectly complements the tender, flaky cod. Enjoy it al fresco with a crisp white wine for a truly delightful dining experience.

One-Pan Mediterranean Cod Video

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Why You’ll Love This Recipe

Quick and Easy: Perfect for busy weeknights.

Healthy: Packed with lean protein and fresh vegetables.

Flavorful: Bursting with Mediterranean flavors.

Versatile: Easily adaptable with different ingredients

Ingredients

Full recipe, instructions, and photos in the recipe card at the end of post

Cod:

4 pieces cod fish: Fresh cod fillets are ideal for this recipe due to their flaky texture and mild flavor. Make sure to pat them dry with paper towels before seasoning.

¼ tsp salt: Essential for enhancing the natural flavor of the fish.

¼ tsp black pepper: Adds a touch of heat and depth.

1 tsp olive oil: Provides a rich, fruity base for searing the fish, essential in Mediterranean cuisine. Opt for a really good olive oil. THIS is the brand I love.

1 tsp oregano: Adds an earthy, aromatic flavor that complements the fish perfectly.

Mediterranean Sauce:

½ large shallot, diced (or red onion): Gives a subtle sweetness and depth of flavor to the dish.

1.5 cups cherry tomatoes, halved: Adds a burst of sweetness and juiciness to the sauce.

4 cloves garlic, minced: Provides a robust, aromatic flavor that pairs perfectly with the fish.

2 tbsp olive oil: For sautéing the shallots and garlic.

1 tbsp butter: Adds a rich, creamy texture to the sauce.

½ cup kalamata olives, pitted and halved: These olives add a briny, savory note that complements the fish.

½ cup castelvetrano olives, pitted and halved (or any green olives): Castelvetrano olives add a mild, buttery flavor and a crisp texture to the Mediterranean cod dish. Their slightly sweet taste balances the briny and tangy notes of the Kalamata olives, creating a well-rounded flavor profile.

2 tbsp fresh basil, chopped: Adds a fresh, herbaceous note.

2 tsp Calabrian chili: Adds a touch of heat.

1 cup dry white wine: Use a dry white wine to add acidity and depth to the sauce. You can sub white wine for chicken broth with a tsp of vinegar.

2 tbsp lemon juice: Adds a citrus touch.

1 tsp onion powder: Enhances the flavor of the sauce.

1 tsp dried basil: Enhances the sauce.

½ tsp garlic powder: Adds a layer of garlic flavor.

½ tbsp vegetable bouillon: Adds depth and richness to the sauce.

Instructions

Full recipe, instructions, and photos in the recipe card at the end of post

Preparing the Cod

1. Season the Cod Fillets: Pat the cod fillets dry with paper towels. Season each side with olive oil, salt, black pepper, and oregano.

Preparing the Mediterranean Sauce

1. Sauté Aromatics: In a large skillet, add 2 tbsp of olive oil and your butter. Sauté the diced shallot over medium heat until the shallot becomes translucent, about 3-4 minutes. Add in the minced garlic and sauté for 30 seconds.
2. Add Vegetables and Wine: Add the cherry tomatoes and sauté for 2 minutes. Add the wine and lemon juice and reduce for 3-4 minutes.
3. Season and Thicken: Add the onion powder, garlic powder, basil, Calabrian chili, and vegetable bouillon. Simmer until combined.
4. Add Cod: Add in the cod and olives. Spoon some sauce over the cod, cover and cook on medium heat for 5 minutes. Add in the chopped fresh basil and cook for another 5 minutes or until the internal temperature reaches 145F. Make sure to not overcook or the fish will become rubbery.
5. Finish: Adjust the seasoning with salt and pepper to taste. Optional: I love to top with crumbled feta cheese.

Substitutions and Variations

Fish Alternatives: This recipe works well with other white fish such as mahi mahi or tilapia.

Vegetable Options: Feel free to add or substitute vegetables like bell peppers, zucchini, or spinach.

Herbs: Swap out the fresh basil for cilantro or dill for a different flavor profile.

What to Serve With Pan-Seared Mediterranean Cod

Cauliflower Rice: A great low-carb option that pairs well with the flavors of the dish.

Roasted Vegetables: Try my Basil Lemon Roasted Vegetables. Steamed or sautéed green beans add a nice crunch as well.

Whole Grains: Brown rice or quinoa make for a well-rounded meal.

FAQ

What is the best fish for this recipe?

Any flaky white fish such as cod, mahi mahi, or tilapia works well.

Can I make this dish ahead of time?

Yes, you can prepare the sauce ahead of time and reheat it before adding the cod fillets. But the cod filets are best served right after cooking.

Can I cook this recipe in the oven?

Yes! Preheat the oven to 400F. Combine all the sauce ingredients and bake for 10 minutes. Remove from the oven and add in the seasoned cod filets. Cover and cook for another 10-12 minutes or until the internal temp reaches 145F.

This pan-seared Mediterranean cod recipe is a delightful dish that’s both simple and satisfying. With its vibrant flavors and quick cooking time, it’s sure to become a favorite in your home. Enjoy this healthy fish dinner with your family and savor the taste of the Mediterranean!

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Mediterranean Cod

If you're looking for a quick and healthy meal that captures the vibrant flavors of the Mediterranean, this One-Pan Mediterranean cod recipe is the perfect choice. With simple ingredients and a cooking time of just under 30 minutes, it's an easy dinner recipe that's both delicious and nutritious.

Course Main Course

Cuisine Mediterranean

Keyword cod, Fish, mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 251kcal

Ingredients

Cod

• 4 pieces cod filet 4 oz each
• ¼ tsp salt
• ¼ tsp black pepper
• 1 tsp oregano

Sauce

• 3 tbsp olive oil
• 1 tbsp butter
• ½ large shallot diced or red onion
• 4 cloves garlic crushed
• 1.5 cups cherry tomatoes
• 1 cup dry white wine or chicken stock with a tsp vinegar
• 2 tbsp lemon juice
• 2 tsp Calabrian chili optional or sub for 1/2 tsp red pepper flakes
• ½ tbsp vegetable bouillon
• 1 tsp onion powder
• ½ tsp garlic powder
• 1/2 tsp dried basil
• ½ cup Kalamata olives
• ½ cup Castelvetrano olives
• 2 tbsp chopped basil

US Customary – Metric

Instructions

Preparing the Cod

• Pat the cod fillets dry with paper towels. Season each side with olive oil, salt, black pepper, and oregano.
  

Preparing the Mediterranean Sauce

• In a large skillet, add 2 tbsp of olive oil and your butter. Sauté the diced shallot over medium heat until the shallot becomes translucent, about 3-4 minutes. Add in the minced garlic and sauté for 30 seconds.
  
• Add the cherry tomatoes and sauté for 2 minutes. Add the wine and lemon juice and reduce for 3-4 minutes.
  
• Add the onion powder, garlic powder, basil, Calabrian chili, and vegetable bouillon. Simmer until combined.
  
• Add in the cod and olives. Spoon some sauce over the cod, cover and cook on medium heat for 5 minutes. Add in the chopped fresh basil and cook for another 5 minutes or until the internal temperature reaches 145F. Make sure to not overcook or the fish will become rubbery.
  
• Adjust the seasoning with salt and pepper to taste. Optional: I love to top with crumbled feta cheese.
  

Video

Nutrition

Serving: -24g | Calories: 251kcal | Carbohydrates: 6g | Protein: 6g | Fat: 19g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 20mg | Sodium: 722mg | Potassium: 226mg | Fiber: 2g | Sugar: 1g | Vitamin A: 282IU | Vitamin C: 6mg | Calcium: 45mg | Iron: 1mg

The post One-Pan Mediterranean Cod appeared first on Lola Jay Yum!.

Upgrade your classic Roasted Potatoes with this delicious recipe for Lemon Za’atar Roasted Potatoes served over a bed of creamy Dill Whipped Feta. This recipe combines the vibrant flavors of lemon, za’atar seasoning, and fresh dill with the comforting richness of Yukon Gold potatoes and tangy feta cheese.

I love absolutely love Greek Lemon Potatoes but I wanted to give it a little of Lola’s touch. I thought how could I add my own spin to this drawing influence from my own culture and travels – and lo and behold my Lemon Za’atar potatoes were born!

Roasted Lemon Za’atar Potatoes Video

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Roasted Lemon Potatoes: Embracing Mediterranean Ingredients

At the heart of our Lemon Za’atar Roasted Potatoes lies the humble yet versatile Yukon Gold potato. These potatoes are the perfect canvas for the bright and zesty flavors of lemon and za’atar seasoning. A drizzle of olive oil and a sprinkle of salt enhance the natural flavors of the potatoes.

Elevating the Flavor Profile: Za’atar Seasoning

Za’atar seasoning, a beloved spice blend popular in Middle Eastern and Mediterranean cuisine. It takes our roasted potatoes to the next level. Made from a blend of dried herbs such as thyme, oregano, and marjoram, mixed with toasted sesame seeds and sumac. Za’atar adds depth and complexity to the dish, infusing it with aromatic flavor and subtle earthiness.

Creamy and Herbaceous: Dill Whipped Feta

Complementing the crispy roasted potatoes is our indulgent Dill Whipped Feta—a creamy and herbaceous delight. Made with creamy feta cheese, tangy labneh, and a touch of heavy cream, this whipped feta is whipped to perfection. The creamy texture of the whipped feta provides the perfect contrast to the crispy potatoes, creating a harmonious balance of flavors and textures.

Our Ingredients

Lemon Za’atar Potatoes:

• 2.5 lbs Yukon Gold potatoes
• ⅓ cup olive oil
• ¼ cup fresh lemon juice
• 1 tbsp za’atar seasoning
• ¼ tsp salt (or to taste)

Dill Whipped Feta:

• 1 cup feta cheese
• ½ cup labneh
• 1 tbsp heavy cream
• 1.5 tbsp chopped dill (plus more for garnish)
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt (or to taste)
• 1 clove roasted garlic
• Aleppo pepper or paprika for garnish (optional)

How Our Ingredients Work Together

Yukon Gold Potatoes: These creamy and buttery potatoes serve as the foundation for our dish. It absorbs the flavors of lemon and za’atar seasoning as they roast to golden perfection.

Olive Oil: A drizzle of olive oil not only adds richness to the potatoes but also helps to evenly coat them.

Lemon Juice: Fresh lemon juice provides a bright and zesty flavor that cuts through the richness of the potatoes, adding a refreshing citrusy tang to each bite.

Za’atar Seasoning: This aromatic Middle Eastern spice blend adds depth and complexity to our roasted potatoes, infusing them with a tantalizing blend of herbs, sesame seeds, and sumac.

Feta Cheese: Tangy and salty feta cheese adds a creamy richness to our whipped feta, while providing a delicious contrast to the crispy potatoes.

Labneh: This tangy Middle Eastern strained yogurt adds a luxurious creaminess to our whipped feta, enhancing its texture and flavor profile.

Heavy Cream: A touch of heavy cream helps to lighten and aerate the whipped feta, creating a smooth and velvety texture that’s perfect for spreading or dipping.

Roasted Garlic: : Roasted garlic develops deep umami flavors that complement the savory notes of the potatoes and feta cheese. Its presence in the Dill Whipped Feta contributes to the rich and savory profile of the dish, elevating its taste to new heights

Dill: Fresh dill adds a vibrant herbaceous flavor to our whipped feta, infusing it with a burst of freshness that complements the lemon and za’atar seasoning.

FAQ

Can I use a different type of potato for this recipe?

While Yukon Gold potatoes are recommended for their creamy texture and buttery flavor, you can certainly use other varieties such as russet or red potatoes. Just keep in mind that the texture and flavor may vary slightly.

Where can I find za’atar seasoning?

Za’atar seasoning can be found in the spice aisle of most grocery stores or at specialty Middle Eastern markets. You can also make your own za’atar blend by combining dried herbs, sesame seeds, and sumac.

Can I make the Dill Whipped Feta ahead of time?

Yes, you can prepare the Dill Whipped Feta in advance and store it in the refrigerator for up to 2-3 days. Allow it to come to room temperature before serving for the best texture and flavor.

Is labneh necessary for the whipped feta, or can I use Greek yogurt instead?

Labneh adds a tangy richness to the whipped feta, but if you don’t have it on hand, you can substitute an equal amount of Greek yogurt for similar results. Adjust the seasoning to taste as needed.

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Lemon Za’atar Roasted Potatoes

Upgrade your classic Roasted Potatoes with our tantalizing recipe for Lemon Za’atar Roasted Potatoes served over a bed of creamy Dill Whipped Feta. This culinary masterpiece combines the vibrant flavors of lemon, za’atar seasoning, and fresh dill with the comforting richness of Yukon Gold potatoes and tangy feta cheese.

Course Appetizer, Side Dish

Cuisine Mediterranean

Keyword mashed potatoes, potatoes

Prep Time 14 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 14 minutes minutes

Servings 4

Calories 509kcal

Ingredients

Lemon Za”atar Potatoes

• 2.5 lbs yukon gold potatoes
• ⅓ cup olive oil
• ¼ cup fresh lemon juice
• 1 tbsp za’atar seasoning
• ¼ tsp salt or salt to taste

Dill Whipped Feta:

• 1 cup feta cheese
• ½ cup labneh
• 1 tbsp heavy cream
• 1.5 tbsp chopped dill (more for garnish
• ½ tsp onion powder
• ¼ tsp black pepper
• ¼ tsp salt or salt to taste
• 1 clove of garlic I used roasted garlic
• Aleppo pepper or paprika for garnish optional

US Customary – Metric

Instructions

Potatoes

• Preheat oven to 425F.
  
• Wash and peel your potatoes. Cut into quarters and add to a pan with 1 tbsp of lemon juice and 1/4 tsp of salt and boil for 6 minutes.
  
• Drain and add to baking dish and top with Za'atar Lemon Sauce. Bake at 425F for 60 minutes or until golden and tender.
  

Za'atar Lemon Sauce

• Combine all your ingredients in a bowl and top your potatoes
  

Whipped Dill Feta

• Combine all your ingredients until smooth.
  

Plate

• Add your whipped feta to a plate, top with your potatoes and garnish with fresh dill and Aleppo pepper or paprika.
  

Video

@lola_jay_yum

Episode 3 of my ‘When Life Gives You Lemons’ Series: Lemon Za’atar Roasted Potatoes over Dill Whipped Feta! One of the best things I’ve eaten Lemon Za’atar Potatoes: 2.5 lbs yukon gold potatoes ⅓ cup love oil ¼ cup fresh lemon juice 1 tbsp za’atar seasoning ¼ tsp salt or salt to taste Dill Whipped Feta: 1 cup feta cheese ½ cup labneh 1 tbsp heavy cream 1.5 tbsp chopped dill (more for garnish ½ tsp onion powder ¼ tsp black pepper ¼ tsp salt or salt to taste 1 clove of garlic (I used roasted garlic) Aleppo pepper or paprika for garnish (optional). . #foryou #foodiefam #foryoupage #cooktok #fy #trending #foryoupage #easydinner #lemonpotatoes #zaatar #middleeasternfood

♬ Life Will Be – Cleo Sol

Nutrition

Calories: 509kcal | Carbohydrates: 53g | Protein: 14g | Fat: 28g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 0.003g | Cholesterol: 39mg | Sodium: 456mg | Potassium: 1268mg | Fiber: 7g | Sugar: 3g | Vitamin A: 259IU | Vitamin C: 56mg | Calcium: 270mg | Iron: 4mg

The post Roasted Lemon Za’atar Potatoes + Whipped Feta appeared first on Lola Jay Yum!.

Let’s explore the vibrant and refreshing flavors of our Mediterranean Crunch Salad. This recipe was inspired by the delightful flavors of Sweetgreen’s Hummus Crunch Salad. This is my favorite summer salad and a dish that celebrates the wholesome goodness of Mediterranean flavors. Drawing inspiration from this iconic dish, our Mediterranean Crunch Salad pays homage to the flavors and textures that make Mediterranean cuisine so irresistible.

With fresh kale and romaine, fresh veggies, fresh herbs, crispy croutons, and a homemade creamy hummus salad dressing, this recipe has tons of flavor and is sure to become a family favorite. And the best part is, it’s on your table in 15 minutes. You’ve got to love a fast and easy healthy meal. I also love using this recipe for meal prep. You can add some chicken breast to make a full meal of it or it works great as a side dish as well.

If you are in the mood for something different, you can also try my Taco salad bowl. Speaking of Taco, that got me thinking about my loaded taco potato bowl. YUM! OK! Let’s go back to Earth.

Discovering the Essence of Mediterranean Cuisine

Mediterranean food is renowned for its emphasis on fresh, seasonal ingredients and simple yet flavorful preparations. From the azure waters of Greece to the sun-drenched hillsides of Italy, the Mediterranean region teems with an abundance of colorful fruits, vegetables, grains, and aromatic herbs. It was amidst this culinary paradise that I first fell in love with the vibrant flavors and wholesome goodness of Mediterranean cuisine—a love affair that continues to inspire my culinary creations to this day.

Mediterranean Crunch Salad Video

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Elevating the Crunch Factor: Za’atar Breadcrumbs

To add an extra layer of texture and flavor to our salad, we’ve created a tantalizing topping of Za’atar Breadcrumbs to top our leafy greens. Made with seasoned croutons, aromatic za’atar seasoning, and a drizzle of olive oil, these crunchy breadcrumbs elevate the salad to new heights, adding a delightful crunch and a hint of Middle Eastern flair.

Savoring Every Bite: Hummus Dressing

No Mediterranean salad would be complete without a creamy and flavorful dressing to tie it all together. Our Creamy Hummus Dressing, made with hummus, fresh basil, zesty lemon juice, and a touch of garlic and spices, infuses the salad with a burst of Mediterranean sunshine and bright flavors. Whether drizzled generously over the salad or served on the side for dipping, this dressing is sure to transport you to the sun-drenched shores of the Mediterranean.

Mediterranean Crunch Salad Ingredients

Full recipe, instructions and photos in the recipe card at end of blog post

Salad:

• 8 oz shredded kale
• 10 oz romaine lettuce
• 1 large English crisp cucumber or 3-4 Persian cucumbers
• 2 cups sliced cherry tomatoes
• 1/2 red onions, diced
• 15 oz can of chickpeas
• 1.5 cups sliced green olives, kalamata olives or black olives
• 1.5 cups sliced red cabbage
• Feta cheese (optional)

Za’atar Breadcrumbs:

• 2 cups seasoned croutons
• 1 tbsp za’atar seasoning
• 1 tbsp olive oil

Hummus Dressing:

• ½ cup store-bought hummus or homemade hummus (garlic, plain, or red pepper)
• 1 crushed garlic clove
• 3 tbsp lemon juice
• 2 tbsp olive oil
• ½ tsp sesame oil (optional)
• ½ cup loosely packed basil
• ¼ tsp red pepper flakes
• ½ tsp salt
• ½ tsp onion powder

How To Make Mediterranean Crunch Salad

Full recipe, instructions and photos in the recipe card at end of blog post

Salad

• Start by washing your romaine and kale. In a large bowl, drain and massage your kale with a tsp of olive oil for about a minute to tenderize it.
• On your cutting board, slice your cucumber lengthwise, then in half and into 1/2″ thicks slices.
• Slice your cherry tomatoes and olives in half. Dice your onions and add all your ingredients to the top of your salad.
• Add your chopped cabbage and drained and washed chickpeas. I used pre packaged cabbage to save time but you can also cut your own.

Za’atar Breadcrumbs

• Blend your croutons, olive oil, and za’atar seasoning in a food processor. I’m using store bought seasoned croutons. I like to chop mine into smaller bits but you can leave it in bigger pieces if that’s what you prefer.

Hummus Dressing

• Combine all your ingredients in a food processor until creamy.

Combine

• Top your salad with your breadcrumbs and dressing and serve! Or, if you are serving it later in the day, do not combine and toss all ingredients before serving.

Exploring the Ingredients: Freshness Meets Flavor

Kale and Romaine Lettuce: These hearty greens provide the base for our salad, offering a combination of crispness and earthy flavor that pairs perfectly with the other ingredients.

English Cucumber and Cherry Tomatoes: Juicy and refreshing, these vibrant vegetables add a burst of sweetness and acidity to the salad, balancing out its richness and texture.

Red Onion and Red Cabbage: Diced red onion and sliced red cabbage infuse the salad with a pop of color and a hint of peppery sweetness, enhancing its visual appeal and nutritional value.

Chickpeas and Green Olives: Protein-rich chickpeas and briny green olives add a satisfying crunch and a depth of flavor to the salad, making it a wholesome and satisfying meal.

Optional Feta Cheese: Creamy and tangy, feta cheese lends a luxurious touch to the salad, providing a contrast to its crisp and refreshing ingredients.

Za’atar Breadcrumbs: Made with seasoned croutons and aromatic zaatar seasoning, these crunchy breadcrumbs add a Middle Eastern twist to the salad, infusing it with exotic flavors and textures.

Hummus Dressing: Creamy hummus, fresh basil, zesty lemon juice, and a touch of garlic and spices come together to create a luscious and flavorful dressing that perfectly complements the salad’s bold and vibrant flavors.

FAQ

Can I make this salad ahead of time?

Yes, you can prepare the components of the salad ahead of time and assemble them just before serving to maintain maximum freshness and crunch. Keep the dressing separate until ready to serve to prevent the salad from becoming soggy.

Can I customize the ingredients in this salad?

Absolutely! Feel free to personalize the salad by adding or substituting ingredients to suit your taste preferences or dietary restrictions. You can experiment with different types of greens, vegetables, proteins, and toppings to create your own unique twist on this Mediterranean-inspired dish.

How long will the Hummus Dressing last in the refrigerator?

The Hummus Dressing can be stored in an airtight container in the refrigerator for up to 5 days. Before using, give it a good stir or shake to recombine any separated ingredients.

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Mediterranean Crunch Salad

Discover the essence of Mediterranean cuisine with our vibrant and refreshing recipe for Mediterranean Crunch Salad

Course Main Course, Salad, Side Dish

Cuisine Mediterranean, Middle Eastern

Keyword Crunchy, quick, Salad

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 people

Calories 339kcal

Ingredients

Salad

• 8 oz shredded kale
• 10 oz romaine lettuce
• 1 large English cucumber
• 2 cups sliced cherry tomatoes
• 1/2 red onion diced
• 15 oz chickpeas
• 1.5 cup sliced green olives
• 1.5 cup sliced red cabbage
• Feta cheese optional

Zaatar Breadcrumbs

• 2 cups seasoned croutons or you can make your own if you prefer
• 1 tbsp zaatar seasoning
• 1 tbsp olive oil

Hummus Dressing

• ½ cup hummus I used garlic but you can use plain or even red pepper hummus
• 1 crushed garlic clove
• 3 tbsp lemon juice
• 2 tbsp olive oil
• 1/2 tsp sesame oil optional
• ½ cup loosely packed basil
• ¼ tsp red pepper flakes
• ½ tsp salt
• ½ tsp onion powder

US Customary – Metric

Instructions

Salad

• Start by washing your romaine and kale. Drain and massage your kale with a tsp of olive oil for about a minute to tenderize it.
  
• Slice your cucumber lengthwise, then in half and into 1/2" thicks slices.
  
• Slice your tomatoes and olives in half. Dice your onions and add all your ingredients to the top of your salad.
  
• Add your chopped cabbage and drained and washed chickpeas. I used pre packaged cabbage to save time but you can also cut your own.
  

Za'atar Breadcrumbs

• Blend your croutons, olive oil, and za'atar seasoning in a food processor. I'm using store bought seasoned croutons. I like to chop mine into smaller bits but you can leave it in bigger pieces if that's what you prefer.
  

Hummus Dressing

• Combine all your ingredients in a food processor until creamy.
  

Combine

• Top your salad with your breadcrumbs and dressing and serve! Or, if you are serving it later in the day, do not combine and toss all ingredients before serving.
  

Video

Nutrition

Calories: 339kcal | Carbohydrates: 41g | Protein: 12g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Sodium: 734mg | Potassium: 771mg | Fiber: 12g | Sugar: 8g | Vitamin A: 8517IU | Vitamin C: 63mg | Calcium: 210mg | Iron: 6mg

The post Mediterranean Hummus Crunch Salad appeared first on Lola Jay Yum!.

Let’s dive into the heart and soul of Spanish cuisine with our Spanish Omelette with Pancetta recipe. Inspired by my unforgettable travels through the picturesque streets of Spain, where every corner revealed a new culinary delight, this dish holds a special place in my heart. It was during one memorable trip that I had the pleasure of learning the secrets of this iconic dish from a dear friend, whose passion for cooking inspired me.

Discovering The Delights of Spanish Cuisine

Spain is a country renowned for its vibrant culture, rich history, and, of course, its delectable cuisine. From the bustling markets of Barcelona to the quaint taverns of Seville, every region boasts its own unique culinary traditions and flavors. It was amidst the lively streets and bustling plazas that I first encountered this dish—a humble yet incredibly satisfying dish that embodies the essence of Spanish gastronomy.

The Heart and Soul of Spanish Omelette

At its core, Spanish Omelette, or “Tortilla Española,” is a celebration of humble ingredients transformed into a dish of amazing flavor and texture. Made with just a few simple components—eggs, potatoes, onions, and olive oil—this omelette encapsulates the essence of Spanish cuisine: rustic, hearty, and bursting with flavor. I went a step further and added pancetta and mozzarella to create a beautifully robust dish. Whether enjoyed as a tapa, a light lunch, or a savory snack, Spanish Omelette never fails to delight the senses and evoke feelings of warmth and comfort.

Spanish Omelette with Pancetta Video

Why You’ll Love This Dish

Nostalgic Charm: With each bite, you’ll be transported to the sun-drenched streets of Spain. Every meal is a celebration of life, love, and the simple pleasures of good food.

Versatility: Whether served warm or at room temperature, Spanish Omelette is a versatile culinary masterpiece.

Sensory Satisfaction: The crispy edges, creamy interior, and savory flavors of our Spanish Omelette create a symphony of sensations that will tantalize your taste buds and leave you craving more.

Exploring Our Ingredients

Yukon Gold Potatoes: With their creamy texture and buttery flavor, Yukon Gold potatoes are the perfect choice for Spanish Omelette. Peeled and thinly sliced, these potatoes add a comforting richness to the dish.

Yellow Onion: Sautéed until golden, yellow onions lend a sweet and savory depth of flavor.

Pancetta: Diced pancetta brings a delightful savory note to the Spanish Omelette, infusing it with layers of rich, salty flavor. Its crispy texture adds a satisfying crunch to every bite.

Mozzarella Cheese: Whether sliced or shredded, mozzarella cheese adds a creamy and melty element to the omelette. Enjoy those gooey pockets throughout!

Garlic: Minced garlic infuses the omelette with aromatic flavor, enhancing its overall complexity. Its subtle presence adds depth to the dish without overpowering the other ingredients.

Eggs: The cornerstone of this dish, eggs provide structure and richness to the dish. Whisked until well beaten, they bind the ingredients together and create a velvety texture.

Seasonings (Optional): For an extra layer of flavor, you can add optional seasonings. I added onion powder, garlic powder, and dry chives. These spices enhance the overall taste profile of the omelette, adding depth and complexity to each bite.

Olive Oil: Generously used for frying the potatoes, onions, and pancetta. Olive oil imparts a distinctive Mediterranean flavor to the Spanish Omelette. Its golden hue and fruity aroma elevate the dish to culinary perfection.

By incorporating these high-quality ingredients and optional seasonings, you’ll create a Spanish Omelette that’s bursting with flavor and sure to impress your taste buds. Whether enjoyed as a hearty breakfast, a satisfying lunch, or a flavorful dinner, this classic dish is a true culinary delight that captures the essence of Spanish cuisine.

FAQ

Can I add other ingredients to my Spanish Omelette?

Absolutely! While the traditional Spanish Omelette features just eggs, potatoes, onions, salt, and pepper, feel free to get creative with additional ingredients such as bell peppers, chorizo, spinach, or cheese to customize the flavor to your liking.

Can I make Spanish Omelette ahead of time?

Yes, Spanish Omelette can be made ahead of time and stored in the refrigerator for up to 2 days or frozen for up to 3 months. Simply allow it to cool completely, then cover tightly with plastic wrap or aluminum foil. When ready to serve, gently reheat slices in a skillet or microwave until warmed through.

Is it necessary to peel the potatoes?

While peeling the potatoes is traditional, you can leave the skins on for added texture and flavor if desired. Just be sure to scrub them well before slicing.

What to serve with Spanish Omelette?

Serve it alongside my Mediterranean Salad for the ultimate Mediterranean meal.

Print

Spanish Omelette with Pancetta

Let's dive into the heart and soul of Spanish cuisine with our Spanish Omelette with Pancetta recipe. Inspired by my unforgettable travels through the picturesque streets of Spain, where every corner revealed a new culinary delight, this dish holds a special place in my heart

Course Appetizer, Breakfast, Main Course

Cuisine Spanish

Keyword omelette, quick

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 464kcal

Equipment

• 1 10" non-stick skillet

Ingredients

• 2 lbs yukon gold potatoes
• 1 yellow onion
• 8 oz pancetta
• 8 oz sliced mozzarella or shredded mozzarella
• 3 cloves of garlic
• 6 eggs
• ½ tsp onion powder optional
• ½ tsp garlic powder optional
• ½ tsp dry chives optional
• 1 tsp salt or to taste keep in mind pancetta is salted
• 2 cups olive oil

US Customary – Metric

Instructions

• Wash and peel your potatoes and slice lengthwise.
  
• Slice your potatoes into 1/4" thick slices or you can slice using a mandoline. Soak your potatoes while we prepare our other ingredients.
  
• Slice your onion the same thickness as your potatoes and set aside.
  
• Heat your pan on medium heat and add in your pancetta. Cook for about 5 minutes or until browned and add in your garlic once the pancetta is browned and cook for an additional minute. Drain the fat and set aside.
  
• Beat your eggs and add in 1/4 tsp of salt. Keep in mind the pancetta is salty so we don't want to over salt.
  
• Drain your potatoes and pat dry. Add 1/2 tsp of salt, onion powder, garlic powder, and dry chives.
  
• Add your olive oil to your pan on medium high heat and heat for 1 minute. Add in your potatoes and bring the heat down to medium. You want a slow boil not a fry. We want our potatoes to be tender to the fork but not crispy.
  
• Cook for 5 minutes then add in your onion and cook for an additional 4 minutes or until the potatoes are tender.
  
• Strain your onions and potatoes. Note: You can strain your olive oil and save it.
  
• Add your potato onion mixture to your eggs and gently fold to combine. Typically, you allow it to rest for 15 minutes but if you're in a pinch for time you can cook it right away.
  
• Heat your pan on medium high heat and add in half your mixture. Cook for about 1 minute and turn the heat to medium.
  
• Top with your pancetta and mozzarella, then with the rest of your egg potato mixture. Cook for 5 minutes, using your spatula to make sure it doesn't stick to the sides.
  
• Then, using kitchen gloves, place a large plate over the pan and flip your tortilla.
  
• Cook for an additional 5 minutes and flip and serve.
  
• I love to top mine with some chives and serve with a nice salad.
  

Video

Nutrition

Calories: 464kcal | Carbohydrates: 23g | Protein: 17g | Fat: 34g | Saturated Fat: 10g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.1g | Cholesterol: 164mg | Sodium: 420mg | Potassium: 624mg | Fiber: 3g | Sugar: 2g | Vitamin A: 383IU | Vitamin C: 23mg | Calcium: 181mg | Iron: 2mg

The post Spanish Omelette with Pancetta appeared first on Lola Jay Yum!.

Prepare to indulge in a comforting culinary journey with our Creamy Pasta Bake—a delightful fusion of rich flavors and comforting textures inspired by the beloved Greek dish, Pastitsio, and the Egyptian classic, Macarona Bechamel. This hearty pasta bake marries the layers of seasoned meat sauce with al dente penne pasta, all enveloped in a velvety béchamel sauce, and baked to golden perfection with a generous topping of gooey cheeses. Serve it alongside a nice Mediterranean Salad and dinner is served! If you enjoy baked pasta dishes, then you can’t go wrong with my Marry me zitti aka Baked Ziti Recipe or Mac N cheese 2 ways! My Version with Gouda Cheese or Tini’s macaroni n cheese.

I constantly craved this dish while pregnant with my first son. Luckily I lived in Egypt at the time and could eat it on demand! Whether served as a weeknight family dinner or a gathering with friends, this dish promises to satisfy cravings and evoke feelings of warmth and contentment while celebrating the diverse culinary heritage of the Mediterranean region.

Culinary Heritage and Harmony

Pastitsio: Hailing from Greece, Pastitsio is a beloved baked pasta dish that features layers of tubular pasta, seasoned ground meat, and a creamy béchamel sauce. Known for its rich and comforting flavors, Pastitsio holds a cherished place in Greek cuisine and is often enjoyed during festive gatherings and family celebrations.

Macarona Bechamel: Across the Mediterranean in Egypt, Macarona Bechamel reigns as a culinary icon—a delectable marriage of pasta and béchamel sauce that captures the essence of comfort food. Layers of pasta are smothered in a creamy sauce, seasoned with aromatic spices, and baked to golden perfection, creating a dish that is both indulgent and satisfying.

Creamy Pasta Bake Video

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Exploring the Ingredients: Layers of Flavor and Texture

Penne Pasta: The sturdy and tube-like shape of penne pasta provides the perfect vehicle to absorb the rich flavors. The meat sauce and creamy béchamel, are reminiscent of the layers in Pastitsio and Macarona Bechamel.

Parmesan and Mozzarella Cheeses: A classic combination of cheeses adds depth and richness to our pasta. . Grated parmesan cheese lends a salty and nutty flavor. Mozzarella and shredded mozzarella contribute a gooey and stretchy texture that makes each bite irresistibly cheesy.

Ground Beef and Lamb: A flavorful blend of ground beef and lamb forms the foundation of our meat sauce. Infusing it with savory notes and a hint of richness reminiscent of the seasoned meat layer in Pastitsio.

San Marzano Tomatoes: Known for their sweet and tangy flavor. Crushed San Marzano tomatoes provide the base for our meat sauce. Adding brightness and acidity to balance the richness of the dish. Similar to the tomato-based sauce used in both Pastitsio and Macarona Bechamel.

Béchamel Sauce: A luscious béchamel sauce made with butter, flour, milk, and heavy cream forms the creamy backbone of our pasta bake, just like the creamy béchamel layers in Macarona Bechamel. Seasoned with nutmeg, salt, and pepper, and enriched with a blend of shredded mozzarella and parmesan cheeses, this velvety sauce elevates the dish to new heights of indulgence, reminiscent of the creamy topping in Pastitsio.

FAQ

Can I use a different type of pasta for this recipe?

Absolutely! While penne pasta works beautifully in this dish, you can experiment with other pasta shapes such as rigatoni, ziti, or even spaghetti. Just adjust the cooking time according to the package instructions for the chosen pasta shape.

Can I use a different type of ground meat for the meat sauce?

Certainly! While the combination of ground beef and lamb provides a rich and flavorful base for the meat sauce, you can customize it to your preferences. Ground turkey, chicken, or pork can be substituted for a lighter or different flavor profile. Just ensure the meat is cooked through and seasoned well.

Can I make this dish vegetarian-friendly?

You can omit the ground meat entirely or substitute it with plant-based alternatives. Such as crumbled tofu, textured vegetable protein (TVP), or a meatless ground beef substitute. Additionally, consider adding extra vegetables like mushrooms, spinach, or zucchini to enhance the flavor and texture of the dish.

Storing & Reheating

Storing: If you have leftovers, allow the Creamy Pasta Bake to cool completely. Transfer it to an airtight container. Store in the refrigerator for up to 3-4 days.

Reheating: To reheat individual portions, simply microwave them in a microwave-safe dish until heated through. Alternatively, you can reheat larger portions in the oven. Preheat your oven to 350°F (175°C). Cover the pasta bake with aluminum foil to prevent the cheese from burning, and bake for 25 minutes. If the pasta bake appears dry, you can sprinkle a little water or milk over the top before reheating.

Print

Creamy Pasta Bake

Prepare to indulge in a comforting culinary journey with our White Sauce Pasta Bake—a delightful fusion of rich flavors and comforting textures inspired by the beloved Greek dish, Pastitsio, and the Egyptian classic, Macarona Bechamel.

Course Main Course

Cuisine Mediterranean

Keyword bechamel, pasta

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 8 people

Calories 867kcal

Equipment

• 1 9 x 13 baking dish

Ingredients

• 16 oz package penne pasta
• 1 cup shredded parmesan cheese
• 8 oz mozzarella cheese slices
• 16 oz shredded mozzarella

For meat sauce

• 1 lb lean ground beef
• 1 lb lean ground lamb
• ½ white onion
• 3 cloves crushed garlic
• 1 tsp oregano
• 1 tsp salt
• ½ tsp thyme
• ¼ tsp cinnamon
• 1/2 tsp onion powder
• 28 oz can crushed san marzano tomatoes

For bechamel sauce

• 4 tbsp butter
• 4 tbsp flour
• 3 cups milk
• ½ cup heavy cream
• 1 cup mozzarella from the 16oz listed
• 1/2 cup grated parmesan
• ¼ tsp nutmeg
• 1/4 tsp salt
• ¼ tsp black pepper

US Customary – Metric

Instructions

• Preheat your oven to 350F and cook your pasta three minutes short of al dente. Follow the directions on the pasta package.
  

Meat Sauce

• Add a tsp of olive oil and sauté your diced onions on medium heat until translucent.
  
• Add in your beef and lamb and brown.
  
• Once your meat is mostly browned, add in your crushed garlic, salt, pepper, oregano, cinnamon, onion powder, and thyme. Cook for two minutes to incorporate all ingredients.
  
• Add in your crushed tomatoes. Cover leaving a slight opening. Simmer on low for 30 minutes.
  

Bechamel

• Melt your butter on medium heat. Then add in your flour and cook down the flour for three minutes.
  
• Warm your milk and cream in the microwave and slowly incorporate it into the butter and flour mixture, making sure to whisk away all the lumps.
  
• Add in your nutmeg, salt, and pepper.
  
• Simmer on low medium for 4 minutes to allow the sauce to thicken. Once it has thickened, turn off the heat and add in 1 cup of your mozzarella and 1/2 cuo of your parmesan. Combine well.
  

Layering

• Add 1 cup of your bechamel sauce to your penne pasta.
  
• Add a layer of pasta to your baking dish.
  
• Top with a layer of your meat sauce (reserve about 1.5 cups for the final layer).
  
• Top with your sliced mozzarella.
  
• Top with another layer of your pasta and the remainder of your meat sauce.
  
• Add the rest of your bechamel sauce and spread it across evenly.
  
• Top with the remainder of your cheese and bake uncovered for 30 minutes.
  

Video

Nutrition

Serving: 8people | Calories: 867kcal | Carbohydrates: 53g | Protein: 53g | Fat: 49g | Saturated Fat: 27g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Trans Fat: 1g | Cholesterol: 184mg | Sodium: 1176mg | Potassium: 560mg | Fiber: 2g | Sugar: 8g | Vitamin A: 1128IU | Vitamin C: 1mg | Calcium: 659mg | Iron: 4mg

The post Creamy Pasta Bake appeared first on Lola Jay Yum!.

Enjoy the vibrant flavors of the Mediterranean with this mouthwatering Chicken Mediterranean Bowl featuring chicken kebab and flavorful dill rice. Packed with a fusion of fresh ingredients and seasoned to perfection, this dish captures essence of sunny days and seaside feasts!

And if you love healthy bowls, check out my Shrimp Poke Bowl, my Beef Vermicelli Bowl or Taco in a bowl! with my Loaded Taco Potato Bowl

Having explored the vibrant Mediterranean markets and tasted the diverse culinary offerings during my travels, I was captivated by the freshness of ingredients, the aromatic herbs, and the bold spices that characterize Mediterranean cuisine. Recreating this bowl allows me to transport not just my taste buds, but my entire being, back to those sun-drenched moments and the warmth of seaside kitchens.

Also inspired by the famed restaurant Cava’s approach to customizable Mediterranean bowls, I’ve embraced the freedom to tailor each element to my liking. Whether I opt for the creamy addition of feta cheese, the briny burst of kalamata olives, or the satisfying crunch of garbanzo beans, this bowl is a canvas for my culinary creativity.

Why You’ll Love This Dish

Explosion of Flavors: The chicken kebabs, Mediterranean salad, and dill rice work together to create an explosion of flavors that will transport you to the heart of the Mediterranean. Each bite is a burst of spices, herbs, and freshness.

Customizable: Make this bowl your own by adding optional ingredients like feta cheese, Kalamata olives, hummus, garbanzo beans, or minced mint. Customize it to suit your preferences!

Feast For The Eyes: This dish exudes Mediterranean culture with its vibrant colors, diverse textures, and a medley of flavors. It’s a feast for the eyes and the palate, bringing the essence of the Mediterranean to your dining table.

Chicken Mediterranean Bowl Video

Our Ingredients

Grilled Chicken Kebabs: Juicy chicken marinated in a blend of Mediterranean spices and grilled to perfection, offering a charred exterior and juicy interior.

Dill Rice: Fragrant jasmine rice cooked with fresh dill, creating a bed of flavorful grains that perfectly complements the chicken kebabs.

Mediterranean Vegetables: A colorful mix of cucumbers, cherry tomatoes, red onions, add a burst of freshness and crunch to the bowl.

Feta Cheese: Crumbled feta cheese adds a salty kick and creamy texture, enhancing the overall richness of the dish.

Kalamata Olives: Briny Kalamata olives contribute a bold and distinctive flavor, transporting you straight to the shores of the Mediterranean.

FAQ

Can I use a different protein for this recipe?

Absolutely! While chicken is the star, you can experiment with lamb, beef, or even falafel for a vegetarian option. Adjust the marination and cooking times accordingly.

Can I substitute jasmine rice with another variety?

Yes, feel free to use your preferred rice variety. However, the fragrant and long-grain nature of jasmine complements the dish exceptionally well.

Can I make this dish ahead of time for meal prep?

Absolutely. The components of this Mediterranean bowl can be prepared ahead of time for convenient meal prep. Cook the chicken kebabs, prepare the Med salad ingredients, and cook the dill rice separately. Store them in airtight containers in the refrigerator and assemble the bowls when ready to enjoy. The flavors often meld, enhancing the overall taste when allowed to marinate.

Print

Chicken Mediterranean Bowl

Indulge in the vibrant flavors of the Mediterranean with this mouthwatering Chicken Mediterranean Bowl featuring fragrant dill rice.

Course Main Course

Cuisine Mediterranean

Keyword bowl, chicken kebab, quick

Prep Time 1 hour hour

Cook Time 25 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 4

Calories 686kcal

Ingredients

Chicken Kebab

• 3 large chicken breasts 4-5 oz each (or chicken thighs)
• 1 tsp paprika
• 1 tbsp cumin
• 2 tsp garlic powder
• 1 tbsp tomato paste
• 2 tsp onion powder
• 1 tsp turmeric
• 1 cup Greek yogurt
• 2 tsp salt
• 1 tsp pepper
• 1 tbsp olive oil

Med salad

• 2 Persian cucumbers
• 1.5 cup cherry tomatoes
• ½ red onion diced
• 4 cups chopped romaine
• 1 cup red pepper diced
• 1 tsp minced dill
• Feta cheese optional
• Kalamata olives optional
• Garbanzo beans optional
• Minced mint optional

Salad Dressing

• ⅓ cup olive oil
• 3 tbsp red wine vinegar
• 3 tbsp fresh lemon juice
• 1 tsp oregano
• 1 garlic paste or ½ tsp garlic paste
• ½ tsp salt
• ½ tsp pepper

Dill rice

• 4 cups cooked jasmine rice
• 1 tbsp dill
• 1 tsp garlic powder
• 1 tsp onion powder
• ½ lemon juice
• ½ tsp salt if using frozen rice or already made rice
• 1 tbsp chicken bouillon in water if cooking rice
• 1 tsp olive oil
• ½ tbsp butter

US Customary – Metric

Instructions

Chicken

• Cut your chicken into 2" chunks.
  
• Season with all ingredients listed and set in the fridge for at least 3 hours to overnight.
  
• Spray with oil and cook in your air fryer at 375F for 18 minutes. Check if done and cook for 2 minute increments until done. You can also bake it at 375F for 25 minutes but I love the way it turns out in the air fryer.
  

Salad

• Chop your lettuce into thinner strips.
  
• Chop your red peppers and onions.
  
• Slice your cherry tomatoes in half.
  
• Dice your cucumbers.
  
• Mince your dill and set aside.
  

Dressing

• Create garlic paste by mincing your garlic and adding a pinch of salt. Use your knife to create a paste.
  
• In the bowl you plan on serving your salad in, add in all your dressing ingredients and combine.
  
• Add your salad to the bowl and don't combine until you are ready to serve.
  
• I topped my salad with garbanzo beans, feta, and kalamata olives.
  

Dill Rice

• You can cook your rice or use frozen rice. I used frozen jasmine rice. If you are making your rice, follow the instructions on the bag and add chicken bouillon to the water. Add the dill and seasonings once your rice is done.
  
• If using frozen rice, cook it in the microwave. Then add olive oil, lemon, dill and your seasonings to a pan. Add your rice and cook on medium for 5 minutes or until the seasonings are fully incorporated.
  

Video

Nutrition

Calories: 686kcal | Carbohydrates: 56g | Protein: 47g | Fat: 30g | Saturated Fat: 5g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 19g | Trans Fat: 0.1g | Cholesterol: 115mg | Sodium: 2032mg | Potassium: 1075mg | Fiber: 3g | Sugar: 4g | Vitamin A: 746IU | Vitamin C: 19mg | Calcium: 130mg | Iron: 4mg

The post Chicken Mediterranean Bowl appeared first on Lola Jay Yum!.