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LevantineHummusChickpeas cooked very soft and blended with tahini, lemon, garlic and salt until silky.Tastes sharp, very rich and bitterBe its first cook →
LevantineTabboulehA salad of parsley — mostly parsley — with tomato, mint, spring onion and a little bulgur, dressed with lemon and olive oil.Tastes sharp and savouryBe its first cook →LevantineManakishFlatbread spread with za'atar and olive oil and baked hot and fast — breakfast in Lebanon, folded and eaten on the move.Tastes richBe its first cook →LevantineMusakhanRoast chicken on taboon bread soaked in olive oil and heaped with onions cooked soft with sumac, scattered with pine nuts.Tastes richBe its first cook →TurkishMenemenEggs stirred soft into green peppers and tomatoes stewed in butter or olive oil, eaten from the pan.Tastes deeply savoury, bright and mildBe its first cook →Turkishİmam bayıldıWhole aubergines, split and fried, filled with onion, garlic and tomato and baked in olive oil until they collapse — eaten cool.Be its first cook →
MoroccanZaaloukAubergine and tomato cooked down with garlic, cumin and paprika, mashed, and eaten warm or cold with bread.Tastes bright and savouryBe its first cook →MoroccanTanjiaBeef or lamb packed into a tall clay urn with preserved lemon, garlic, cumin, saffron and smen, and cooked for hours in the embers.Tastes rich and brightBe its first cook →MoroccanBissaraDried broad beans cooked with garlic and puréed to a thick soup, finished with olive oil, cumin and paprika.Be its first cook →BasquePiperradaPeppers, onion, tomato and garlic stewed slowly in olive oil until soft and sweet — eaten alone, with eggs, or beside meat and fish.Be its first cook →CatalanPa amb tomàquetSlices of country bread, toasted or not, rubbed with a cut ripe tomato and sometimes garlic, then soaked with olive oil and salted.Tastes deeply savoury, bright and richBe its first cook →CatalanEscalivadaAubergines, red peppers and onions roasted whole in the embers until blackened and soft, then peeled, torn into strips and dressed with olive oil.Be its first cook →CatalanEsqueixadaA summer salad of raw salt cod torn into shreds, with tomato, onion, peppers and black olives, dressed with olive oil.Tastes brightBe its first cook →AndalusianGazpachoA cold soup of raw tomato, pepper, cucumber, garlic, bread, olive oil and vinegar, blended smooth and drunk in the heat.Tastes sharp and deeply savouryBe its first cook →AndalusianSalmorejoTomatoes blended with bread, garlic and olive oil into a thick, cold cream, topped with chopped egg and jamón.Tastes deeply savoury, bright and richBe its first cook →AndalusianPescaíto fritoSmall fish, squid and pieces of dogfish tossed in flour and fried fast in hot olive oil, eaten crisp with salt and lemon.Tastes richBe its first cook →AndalusianAjoblancoA cold white soup of almonds, bread, garlic, olive oil and vinegar, blended smooth and served with green grapes or melon.Tastes very rich and sharpBe its first cook →GalicianPulpo a la gallegaBoiled octopus cut into rounds with scissors, dressed with olive oil, pimentón and coarse salt, on a wooden plate.Be its first cook →GalicianEmpanada gallegaA large, flat pie of bread-like dough filled with onions and peppers stewed in olive oil and tuna, pork or shellfish, baked and cut into squares.Be its first cook →GalicianLacón con grelosCured pork shoulder boiled with turnip tops, chorizo and potatoes, and served on one great platter with olive oil and pimentón.Tastes bitterBe its first cook →GalicianPimientos de PadrónSmall green peppers fried whole in olive oil until blistered, then salted — most of them mild, now and then one hot.Tastes richBe its first cook →Castilian and MadridTortilla de patatasA thick omelette of potatoes and, usually, onion, slowly poached in olive oil, then set with eggs and turned in the pan.Tastes richBe its first cook →Castilian and MadridSopa castellanaGarlic soup: stale bread and sliced garlic fried in olive oil with pimentón, simmered in broth, with an egg poached in each bowl.Be its first cook →Castilian and MadridPisto manchegoOnions, peppers, courgettes and tomatoes cooked down slowly in olive oil into a soft, sweet stew, often with a fried egg on top.Tastes savouryBe its first cook →
ProvençalBouillabaisseMarseille's fish stew: bony rockfish boiled hard with olive oil, tomato, fennel and saffron, served with rouille and bread.Be its first cook →
ProvençalRatatouilleAubergine, courgette, peppers, onion and tomato stewed slowly in olive oil with garlic and herbs.Be its first cook →
ProvençalSoupe au pistouA summer soup of beans, green beans, courgette and pasta, with basil, garlic and olive oil pounded and stirred in at the end.Be its first cook →ProvençalAïoliGarlic pounded with salt and beaten with olive oil into a thick, pungent emulsion.Tastes mostly fat, bright and saltyBe its first cook →
ProvençalTapenadeBlack olives pounded with capers, anchovies, garlic and olive oil, spread on toast.Be its first cook →ProvençalSoccaA thin chickpea-flour pancake baked in a very hot oven in a wide copper pan, eaten hot with black pepper.Be its first cook →ProvençalPissaladièreA thick bread dough spread with onions cooked slowly to a sweet mass, criss-crossed with anchovies and dotted with black olives.Be its first cook →ItalianPesto alla genoveseBasil pounded with garlic, pine nuts, salt, parmesan and pecorino, loosened with olive oil and tossed raw through trofie or trenette.Tastes very rich and deeply savouryBe its first cook →GreekSpanakopitaSpinach and feta with spring onion and dill, baked in crisp layers of filo — as one big pie or small triangles.Tastes richBe its first cook →GreekSouvlakiSmall pieces of pork or chicken grilled on skewers, eaten from the stick or wrapped in pitta with tomato, onion, tzatziki and chips.Tastes bright and richBe its first cook →GreekGemistaTomatoes and peppers hollowed out, filled with rice, herbs and their own pulp, and baked in olive oil with potatoes.Be its first cook →GreekHoriatikiVillage salad: ripe tomato, cucumber, onion, green pepper and olives, with a slab of feta, oregano and plenty of olive oil — and no lettuce.Tastes bright, rich and savouryBe its first cook →GreekTzatzikiThick strained yoghurt with grated cucumber, garlic, olive oil and dill or mint — cold, sharp and made for grilled meat.Tastes sharp and richBe its first cook →GreekDakosA hard barley rusk softened with grated tomato and olive oil, heaped with soft white cheese, oregano and capers.Tastes sharp, deeply savoury and richBe its first cook →MexicanPescado a la veracruzanaRed snapper baked or simmered in a sauce of tomato, onion and garlic with green olives, capers and pickled chillies.Tastes mild and savouryBe its first cook →Creole and CajunMuffulettaA round Sicilian sesame loaf, split and stacked with cured meats, provolone and a chopped olive salad soaking into the bread.Tastes rich and saltyBe its first cook →That's everything for that word. The index stops when it runs out.