Best Mediterranean Spice Recipes

MEDITERRANEAN SPICE MIX

Steps:

• Mix all ingredients in a bowl. Sprinkle (to taste) on your meat. Makes 1/3 cup.
• ***Tip -- for every 4 servings (1 lb boneless, 2 lb bone in) meat, poultry or fish, mix 2 tbsp Mediterranean Spice Mix, 1 tbsp, vegetable oil, and 1 clove of minced garlic. Rub over food and let sit for 10 minutes (if you make ahead the wet rub; cover& refrigerate for up to 24 hrs).

SPICE-RUBBED PORK TENDERLOIN WITH A MEDITERRANEAN GRAIN SALAD

Steps:

• Option 1: "Plain" but seasoned:
• Preheat oven to 375°F. Season pork all over with 1 tsp. salt. Heat 2 Tbsp. oil in a large, heavy, ovenproof skillet (preferably cast iron) over medium-high. Sear pork, turning occasionally, until browned on all sides, about 7 minutes. Transfer skillet to oven and roast, flipping pork halfway through, until an instant-read thermometer inserted into the thickest part of meat registers 145°F for medium/medium-rare, 10-12 minutes. Transfer pork to a cutting board (reserve skillet if you're going for Option 3) and let rest at least 5 minutes. Slice into medallions. Meanwhile, toss grains with remaining 2 Tbsp. oil and 3/4 tsp. salt in a large bowl. Fold in cucumbers and tomatoes, or serve them alongside.
• Option 2: A little more flavor:
• Before searing pork, add cumin, brown sugar, and 1 tsp. pepper to 1 tsp. salt. Rub all over pork, then follow cooking directions above. Fold lemon juice and remaining 1/4 tsp. pepper into grain salad. Top salad with feta before serving.
• Option 3: Take it next level:
• After searing pork, drain excess fat from skillet and heat over medium. Add harissa and cook, stirring constantly with a spatula or wooden spoon, until bubbling and slightly browned, about 30 seconds. Pour in wine or broth, increase heat to high, and cook, scraping up browned bits, until reduced by half, about 5 minutes. Remove skillet from heat and add butter, one piece at a time, whisking to incorporate after each addition until emulsified. Stir in lemon juice, if using (we especially like it with the chicken broth-based sauce); season with salt and pepper. Fold herbs and olives into grain salad. Divide pork and salad among plates and serve sauce alongside.

MEDITERRANEAN SPICE RUB

Steps:

• Prepare the spice rub by stirring together the salt, coriander, cinnamon, cumin, nutmeg, and pepper in a small bowl. Store at room temperature in an airtight container.
• To use, coat meat liberally with the spice mix, and refrigerate at least 30 minutes before grilling or roasting as desired.

BLACK OLIVE AND MEDITERRANEAN SPICE BREAD

Steps:

• Combine water, sugar, and yeast in a large bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes. Add flour, black olives, olive oil, garlic, salt, and Italian seasoning to the bowl; mix well to form a dough.
• Turn dough out onto a floured work surface and knead until smooth, 5 to 10 minutes. Let stand until doubled in volume, about 1 hour.
• Punch dough down gently and knead, 5 to 10 minutes more. Let rise until doubled in volume again, about 45 minutes.
• Line a bowl with a well-floured cloth. Form dough into a ball and place upside down in the bowl. Let rise until doubled in volume again, about 45 minutes.
• Preheat oven to 400 degrees F (200 degrees C). Fill a baking dish with water and place it in the bottom of your oven.
• Grease a baking sheet with 1 teaspoon butter and sprinkle cornmeal on top. Turn dough out gently onto the baking sheet.
• Bake in the preheated oven until puffy, about 15 minutes. Reduce oven temperature to 350 degrees F (175 degrees C). Continue baking until bread is golden brown, 30 to 40 minutes. Brush remaining 2 teaspoons butter over the surface. Let cool slightly before slicing, about 15 minutes.

HUMMUS PANCAKE WITH MEDITERRANEAN SPICE MIX

Steps:

• Place a large skillet or griddle over medium-high heat. Preheat oven to 200 degrees F (95 degrees C).
• Combine 1 teaspoon cumin, paprika, chili powder, and coriander together in a small bowl.
• Blend chickpeas, tahini, egg, 2 tablespoons olive oil, lemon juice, garlic, remaining 1 teaspoon cumin, salt, and pepper together in a food processor or blender, adding liquid from canned chickpeas if needed, until very smooth. Transfer chickpeas mixture to a bowl; fold in whole wheat flour, about 1 tablespoon at a time, until batter drops easily from a large spoon.
• Drop a little water onto the skillet; if it dances on the surface, the skillet is ready. Add about 1 teaspoon olive oil to skillet. Drop batter by large spoonfuls onto the griddle, forming 3- to 4-inch circles, and cook until bubbles form and the edges are dry, 3 to 4 minutes. Flip and cook until browned on the other side, 2 to 3 minutes. Transfer cooked pancakes to a baking sheet and keep warm in the preheated oven. Repeat with remaining batter, greasing pan as needed with remaining olive oil.
• Sprinkle pancakes with cumin mixture and salt.

MEDITERRANEAN SPICE MIX

Steps:

• Stir together all ingredients in a medium bowl. Store mixture in an airtight container.

EASY MEDITERRANEAN SPICE

Steps:

• Place all ingredients in spice grinder or small food processor and grind briefly to blend.

MEDITERRANEAN SPICE

Steps:

• Mix all ingredients in a small bowl.