21 Delicious Mediterranean Meat Recipes You Need to Try

Mediterranean cuisine is known worldwide for its vibrant flavors, nourishing ingredients, and timeless traditions.

From the sun-soaked coasts of Greece and Italy to the spice-laden kitchens of Morocco and Turkey, meat has long held a central role in Mediterranean cooking.

What makes these recipes special is the way they balance rich cuts of meat with fresh herbs, warming spices, olive oil, and seasonal vegetables.

In this collection of 21 Mediterranean meat recipes, you’ll discover a diverse range of dishes that showcase the very best the region has to offer.

Think slow-cooked stews from North Africa, juicy grilled kebabs from Turkey, hearty casseroles from Greece, and rustic family favorites from Spain and Portugal.

Each recipe highlights unique traditions while staying true to the Mediterranean’s love of wholesome, flavorful food.

Whether you’re looking for a quick weeknight dinner, a showstopping meal for entertaining, or a cozy dish to enjoy with family, this list brings together the heart and soul of Mediterranean cooking in every bite.

21 Delicious Mediterranean Meat Recipes You Need to Try

From spiced Moroccan tagines and Cypriot sheftalia to Greek moussaka and Spanish albondigas, these 21 Mediterranean meat recipes capture the region’s diversity and depth of flavor.

Each dish tells its own story, combining heritage, tradition, and the natural abundance of the Mediterranean landscape.

Cooking these recipes at home is more than preparing a meal—it’s an invitation to experience centuries of culinary wisdom, gather loved ones around the table, and savor food that nourishes both body and soul.

Try a few of these dishes, and you’ll quickly see why Mediterranean cooking is celebrated as one of the healthiest and most flavorful cuisines in the world.

Mediterranean Lamb Tagine with Apricots

A tagine is a slow-cooked Moroccan dish, traditionally prepared in a clay pot that shares its name.

This recipe brings together tender lamb, sweet dried apricots, aromatic spices, and a touch of honey, creating a savory-sweet balance that perfectly embodies Mediterranean flavors.

The dish is deeply comforting, full of warming spices like cinnamon, cumin, and ginger, and it pairs beautifully with fluffy couscous or warm flatbread.

Ingredients

• 2 pounds lamb shoulder, cut into large cubes
• 2 tablespoons olive oil
• 1 large onion, finely chopped
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• 1 teaspoon ground ginger
• 1 teaspoon paprika
• ½ teaspoon cinnamon
• 2 cups chicken or lamb broth
• 1 cup canned chopped tomatoes
• 1 cup dried apricots, halved
• 2 tablespoons honey
• ¼ cup sliced almonds, toasted
• Fresh cilantro or parsley for garnish
• Salt and pepper to taste

Instructions

1. Heat olive oil in a large heavy pot or tagine base over medium heat. Add lamb cubes, season with salt and pepper, and brown them on all sides until a golden crust forms. Remove and set aside.
2. In the same pot, sauté onions and garlic until fragrant and golden. Add cumin, coriander, ginger, paprika, and cinnamon, stirring for 1–2 minutes until the spices release their aroma.
3. Return lamb to the pot, then pour in the broth and canned tomatoes. Stir, cover, and simmer on low heat for 1 ½ hours, stirring occasionally.
4. Add dried apricots and honey, mixing gently. Simmer uncovered for another 20–30 minutes until the sauce thickens and the lamb is meltingly tender.
5. Serve the tagine hot, garnished with toasted almonds and fresh herbs, alongside couscous or flatbread.

This Mediterranean lamb tagine is a celebration of slow cooking and layered flavors.

The tender meat, sweet apricots, and warm spices make it ideal for festive gatherings or a hearty family meal.

Greek Moussaka with Ground Beef

Moussaka is one of Greece’s most beloved dishes, often compared to lasagna but with a uniquely Mediterranean twist.

Layers of roasted eggplant and potatoes are combined with a rich ground beef sauce and topped with creamy béchamel.

The result is a casserole that’s comforting, indulgent, and filled with depth of flavor, perfect for serving at a dinner party or as a Sunday family meal.

Ingredients

• 2 large eggplants, sliced into rounds
• 2 large potatoes, sliced into thin rounds
• 3 tablespoons olive oil, divided
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 ½ pounds ground beef
• 1 can (14 oz) crushed tomatoes
• 2 tablespoons tomato paste
• 1 teaspoon dried oregano
• ½ teaspoon cinnamon
• ½ teaspoon nutmeg
• 1 cup red wine (optional)
• Salt and pepper to taste
• 4 tablespoons butter
• 4 tablespoons flour
• 3 cups milk, warmed
• 2 egg yolks
• ½ cup grated Parmesan cheese

Instructions

1. Preheat oven to 375°F (190°C). Arrange eggplant and potato slices on baking sheets, brush with olive oil, and roast until golden and tender, about 25 minutes.
2. Meanwhile, heat 1 tablespoon olive oil in a large skillet. Sauté onion and garlic until fragrant. Add ground beef and cook until browned.
3. Stir in crushed tomatoes, tomato paste, oregano, cinnamon, nutmeg, and wine (if using). Simmer for 20–25 minutes until thick and rich. Season to taste.
4. For the béchamel, melt butter in a saucepan, whisk in flour, and cook for 2 minutes. Gradually add warm milk, whisking constantly until smooth and thick. Remove from heat, stir in egg yolks and Parmesan.
5. To assemble, layer potatoes on the bottom of a greased baking dish, followed by eggplant, then the meat sauce. Repeat layers, finishing with béchamel spread evenly over the top.
6. Bake uncovered for 45–50 minutes until golden and bubbling. Let it rest for 20 minutes before serving.

Greek moussaka is rich, hearty, and bursting with Mediterranean character.

Its comforting layers and aromatic spices make it a standout dish that can easily become the centerpiece of a family feast.

Turkish Adana Kebab

Adana kebabs are a specialty of southern Turkey, known for their spiced minced lamb mixture that’s hand-kneaded and grilled on skewers.

The kebabs are smoky, juicy, and filled with flavor from paprika, sumac, and chili flakes.

Served with flatbread, grilled vegetables, and a fresh yogurt sauce, they capture the essence of Mediterranean street food at its finest.

Ingredients

• 2 pounds ground lamb (20% fat content recommended)
• 1 medium onion, grated and drained
• 3 garlic cloves, minced
• 1 tablespoon paprika
• 1 teaspoon chili flakes (adjust to taste)
• 1 teaspoon ground cumin
• 1 teaspoon sumac (optional)
• 1 tablespoon fresh parsley, finely chopped
• 1 tablespoon olive oil
• Salt and pepper to taste
• Skewers (metal or soaked wooden)

Instructions

1. Place ground lamb in a large bowl. Add onion, garlic, paprika, chili flakes, cumin, sumac, parsley, olive oil, salt, and pepper. Mix thoroughly using your hands, kneading the mixture until it becomes sticky and well combined.
2. Cover and refrigerate for 1–2 hours to allow flavors to meld.
3. Preheat grill or barbecue to medium-high heat.
4. Wet your hands and shape the lamb mixture onto skewers, pressing firmly to ensure the meat sticks. Flatten slightly for even cooking.
5. Grill kebabs for 10–12 minutes, turning occasionally, until charred on the outside and juicy inside.
6. Serve hot with flatbread, grilled peppers and tomatoes, fresh parsley, and a cooling yogurt dip.

Turkish Adana kebabs are the perfect way to experience Mediterranean street food at home.

Smoky, juicy, and boldly spiced, they’re ideal for grilling nights and pair wonderfully with fresh salads and flatbreads.

Moroccan Spiced Beef Kofta

Koftas are a Mediterranean favorite, especially in North Africa and the Middle East.

These juicy ground beef skewers are infused with warm spices, fresh herbs, and garlic, then grilled or pan-seared to perfection.

They’re typically served with flatbread, hummus, or a crisp cucumber-tomato salad, making them a versatile dish that works for both casual and festive meals.

Ingredients

• 1 ½ pounds ground beef (80/20 mix)
• 1 small onion, grated and drained
• 3 garlic cloves, minced
• 2 tablespoons fresh parsley, finely chopped
• 2 tablespoons fresh cilantro, finely chopped
• 1 teaspoon ground cumin
• 1 teaspoon ground coriander
• ½ teaspoon cinnamon
• 1 teaspoon paprika
• ½ teaspoon cayenne pepper (optional)
• Salt and pepper to taste
• Olive oil for brushing
• Skewers (metal or soaked wooden)

Instructions

1. In a large bowl, combine ground beef with onion, garlic, parsley, cilantro, cumin, coriander, cinnamon, paprika, cayenne, salt, and pepper.
2. Mix thoroughly with your hands until the mixture is well combined and slightly sticky. Cover and refrigerate for 30 minutes.
3. Preheat a grill or grill pan over medium-high heat.
4. Shape the beef mixture onto skewers in long oval shapes, pressing firmly so they hold together.
5. Brush lightly with olive oil, then grill for 8–10 minutes, turning occasionally, until nicely charred and cooked through.
6. Serve hot with flatbread, yogurt dip, and fresh salad.

These Moroccan beef koftas bring bold Mediterranean spice right to your plate.

Simple to prepare yet packed with flavor, they’re a perfect dish for summer grilling or a flavorful family dinner.

Italian Osso Buco

Osso buco, meaning “bone with a hole,” is a classic Italian dish made with braised veal shanks cooked in a savory tomato-wine sauce until tender.

This Mediterranean specialty is hearty, elegant, and deeply flavorful, with the marrow inside the bone adding richness to the sauce.

Traditionally served with risotto Milanese or creamy polenta, it’s an impressive dish for special occasions.

Ingredients

• 4 veal shanks, about 2 inches thick
• Salt and pepper to taste
• ½ cup flour for dredging
• 3 tablespoons olive oil
• 1 onion, finely chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 1 cup dry white wine
• 1 can (14 oz) chopped tomatoes
• 2 cups beef or veal broth
• 1 sprig fresh rosemary
• 2 sprigs fresh thyme
• 1 bay leaf
• Gremolata (zest of 1 lemon, 2 tablespoons parsley, 1 garlic clove, finely chopped)

Instructions

1. Season veal shanks with salt and pepper, then dredge lightly in flour.
2. Heat olive oil in a large Dutch oven and brown shanks on all sides. Remove and set aside.
3. In the same pot, sauté onion, carrot, celery, and garlic until softened. Deglaze with white wine, scraping up browned bits.
4. Stir in tomatoes and broth, then return veal shanks to the pot. Add rosemary, thyme, and bay leaf.
5. Cover and simmer on low heat for 2–2 ½ hours until the meat is fork-tender and falling off the bone.
6. Remove herbs and adjust seasoning. Sprinkle gremolata over the top just before serving.

Italian osso buco is a Mediterranean classic that transforms simple ingredients into a luxurious meal.

With tender veal, aromatic herbs, and a bright gremolata topping, it delivers both comfort and elegance.

Spanish Chorizo and Chickpea Stew

This rustic Spanish dish combines smoky chorizo with hearty chickpeas in a tomato-rich broth seasoned with paprika and garlic.

It’s a comforting, one-pot Mediterranean recipe that fills the kitchen with irresistible aromas.

Often enjoyed with crusty bread or rice, this stew is nourishing, flavorful, and perfect for cooler evenings.

Ingredients

• 12 oz Spanish chorizo sausage, sliced into rounds
• 2 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 1 red bell pepper, diced
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes (optional)
• 1 can (14 oz) crushed tomatoes
• 2 cups chicken broth
• 2 cans (15 oz each) chickpeas, drained and rinsed
• 1 bay leaf
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a large pot over medium heat. Add chorizo and cook until it releases its oils and turns golden. Remove and set aside.
2. In the same pot, sauté onion, garlic, and bell pepper until softened. Stir in smoked paprika and chili flakes, cooking for 1 minute.
3. Add crushed tomatoes, chicken broth, chickpeas, bay leaf, and the cooked chorizo. Stir well.
4. Simmer uncovered for 25–30 minutes, allowing the flavors to blend and the broth to thicken.
5. Remove bay leaf, adjust seasoning, and serve hot, garnished with fresh parsley.

Spanish chorizo and chickpea stew is hearty, smoky, and satisfying, embodying the rustic flavors of the Mediterranean.

It’s an easy, one-pot recipe that tastes even better the next day.

Lebanese Kafta with Tahini Sauce

Kafta is a beloved Lebanese dish made of ground meat seasoned with parsley, onions, and spices, shaped into patties or skewers, and either grilled or baked.

This version pairs the juicy kafta with a nutty tahini sauce that enhances its Mediterranean depth.

It’s simple yet full of flavor and makes a fantastic main dish served with rice, pita, or roasted vegetables.

Ingredients

• 1 ½ pounds ground beef or lamb (or a mix)
• 1 small onion, finely grated and drained
• ½ cup fresh parsley, finely chopped
• 2 garlic cloves, minced
• 1 teaspoon ground allspice
• ½ teaspoon cinnamon
• 1 teaspoon ground cumin
• Salt and pepper to taste
• Olive oil for brushing

For the tahini sauce:

• ½ cup tahini paste
• ¼ cup lemon juice
• 1 garlic clove, minced
• ¼ cup water (adjust for consistency)
• Salt to taste

Instructions

1. In a large bowl, combine ground meat, onion, parsley, garlic, allspice, cinnamon, cumin, salt, and pepper. Mix well until evenly combined.
2. Shape into patties, small logs, or skewers.
3. Preheat a grill or oven to medium-high heat. Brush kafta lightly with olive oil and cook for 8–10 minutes, turning once, until fully cooked.
4. For the tahini sauce, whisk together tahini, lemon juice, garlic, water, and salt until smooth. Adjust thickness with more water if needed.
5. Serve kafta hot with tahini sauce drizzled on top, alongside pita bread or rice.

Lebanese kafta with tahini sauce is hearty yet fresh, bringing together savory meat and creamy, tangy sauce.

It’s an authentic Mediterranean recipe that’s both satisfying and easy to prepare.

Cypriot Sheftalia

Sheftalia is a Cypriot delicacy made from spiced ground meat wrapped in caul fat and grilled to perfection.

The caul fat creates a crispy exterior while keeping the filling juicy.

Typically served with warm pita, salad, and lemon wedges, sheftalia is a Mediterranean grilling favorite that stands out for its unique preparation.

Ingredients

• 1 pound ground pork
• ½ pound ground lamb
• 1 small onion, finely grated
• 2 tablespoons fresh parsley, finely chopped
• 1 teaspoon ground cinnamon
• 1 teaspoon oregano
• Salt and pepper to taste
• Caul fat, soaked in water and trimmed

Instructions

1. In a mixing bowl, combine pork, lamb, onion, parsley, cinnamon, oregano, salt, and pepper. Mix well until cohesive.
2. Cut caul fat into small squares. Place a spoonful of the meat mixture in the center and fold edges to form parcels.
3. Thread parcels onto skewers or place directly on a grill.
4. Grill over medium heat for 12–15 minutes, turning occasionally, until the caul fat crisps and the meat is fully cooked.
5. Serve hot with pita bread, lemon wedges, and fresh salad.

Cypriot sheftalia is rich, juicy, and infused with Mediterranean spices.

The crispy exterior and moist filling make it a one-of-a-kind dish perfect for outdoor grilling and sharing with friends.

Provençal Beef Daube

This French-Mediterranean beef stew comes from Provence and is slow-cooked with red wine, herbs, and vegetables until the meat is meltingly tender.

Unlike typical stews, daube is flavored with orange zest and olives, giving it a distinctive Mediterranean character.

It’s hearty, aromatic, and perfect for serving with crusty bread or buttered noodles.

Ingredients

• 2 pounds beef chuck, cut into large cubes
• 3 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• 3 garlic cloves, minced
• 2 cups red wine
• 1 cup beef broth
• 1 can (14 oz) chopped tomatoes
• 2 bay leaves
• 1 sprig rosemary
• 1 teaspoon thyme
• Zest of 1 orange
• ½ cup black olives
• Salt and pepper to taste

Instructions

1. In a Dutch oven, heat olive oil and brown beef cubes on all sides. Remove and set aside.
2. In the same pot, sauté onion, carrots, celery, and garlic until softened.
3. Add wine and deglaze, scraping up browned bits. Stir in broth, tomatoes, herbs, orange zest, and olives.
4. Return beef to the pot, cover, and simmer on low for 2 ½–3 hours until tender.
5. Remove herbs, adjust seasoning, and serve with crusty bread.

Provençal beef daube is an elegant Mediterranean stew with layers of flavor.

The combination of wine, citrus, and olives creates a deeply satisfying dish perfect for slow-cooked comfort.

Egyptian Hawawshi (Stuffed Meat Bread)

Hawawshi is a popular Egyptian street food featuring spiced ground meat stuffed inside pita bread, then baked until crispy.

It’s flavorful, aromatic, and easy to prepare at home. The bread becomes crisp on the outside while the meat filling cooks to perfection inside.

Ingredients

• 1 pound ground beef or lamb
• 1 onion, finely diced
• 1 green bell pepper, diced
• 2 garlic cloves, minced
• 1 tomato, chopped
• 2 tablespoons parsley, chopped
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• ½ teaspoon chili powder
• Salt and pepper to taste
• 4 large pita breads
• Olive oil for brushing

Instructions

1. Preheat oven to 400°F (200°C).
2. In a bowl, mix ground meat with onion, bell pepper, garlic, tomato, parsley, and spices until well combined.
3. Slice pita breads open and fill each with the meat mixture. Press to flatten slightly.
4. Brush outsides with olive oil and place on a baking sheet.
5. Bake for 15–20 minutes, flipping halfway, until golden and crisp.
6. Serve hot with pickles, tahini sauce, or yogurt dip.

Egyptian hawawshi is a delicious, crispy stuffed bread that’s bursting with Mediterranean spice.

It’s a comforting meal that combines bread and meat in one irresistible package.

Portuguese Carne de Porco à Alentejana

This Portuguese dish combines marinated pork with clams, potatoes, and a garlic-wine sauce. It’s a coastal Mediterranean specialty that highlights both land and sea flavors, making it unique and memorable.

The combination of tender pork and briny clams creates a rustic yet refined dish.

Ingredients

• 2 pounds pork shoulder, cubed
• 4 garlic cloves, minced
• 1 tablespoon paprika
• 2 tablespoons olive oil
• 1 cup white wine
• 1 bay leaf
• 2 pounds fresh clams, scrubbed
• 3 potatoes, cubed and fried or roasted
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions

1. Marinate pork in garlic, paprika, olive oil, white wine, bay leaf, salt, and pepper for at least 4 hours or overnight.
2. Heat a large pan and brown the marinated pork pieces.
3. Add marinade liquid and simmer until pork is nearly tender, about 30 minutes.
4. Add clams, cover, and cook until they open, about 6–8 minutes.
5. Stir in fried or roasted potatoes. Adjust seasoning.
6. Garnish with cilantro and serve immediately.

Carne de Porco à Alentejana is a signature Portuguese Mediterranean dish that balances hearty pork with fresh seafood.

It’s a flavorful and festive recipe perfect for a special family dinner.

Israeli Shawarma with Lamb

Shawarma is a beloved street food across the Mediterranean and Middle East.

Traditionally cooked on a rotating spit, this home version uses marinated lamb roasted in the oven or grilled.

Served with warm pita, tahini, and fresh vegetables, it’s a flavorful and satisfying meal.

Ingredients

• 2 pounds boneless lamb leg, thinly sliced
• 4 garlic cloves, minced
• 3 tablespoons olive oil
• Juice of 1 lemon
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1 teaspoon turmeric
• ½ teaspoon cinnamon
• ½ teaspoon cayenne pepper
• Salt and pepper to taste
• Pita bread, tahini, and salad for serving

Instructions

1. In a bowl, combine garlic, olive oil, lemon juice, cumin, paprika, turmeric, cinnamon, cayenne, salt, and pepper.
2. Toss lamb slices in marinade, cover, and refrigerate at least 4 hours or overnight.
3. Preheat grill or oven to 425°F (220°C). Cook lamb slices until charred and tender, about 10–15 minutes.
4. Warm pita bread and serve lamb inside with tahini sauce, cucumber, tomato, and onion.
5. Garnish with parsley and extra lemon juice.

Israeli lamb shawarma is aromatic, juicy, and full of Mediterranean flair.

It’s the perfect meal for sharing, offering bold flavors wrapped in soft pita with refreshing accompaniments.

Sicilian Meatballs in Tomato Sauce

Sicilian meatballs differ from their Italian-American cousins by using a mix of ground beef and pork, enriched with raisins and pine nuts for a sweet-savory Mediterranean touch.

Simmered in a bright tomato sauce, they’re perfect served with pasta or crusty bread.

Ingredients

• 1 pound ground beef
• ½ pound ground pork
• ½ cup breadcrumbs
• ¼ cup grated Parmesan cheese
• 2 eggs, beaten
• 2 garlic cloves, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons raisins, soaked and chopped
• 2 tablespoons pine nuts, lightly toasted
• Salt and pepper to taste
• 2 tablespoons olive oil

For the sauce:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon oregano
• Salt and pepper to taste

Instructions

1. In a bowl, combine beef, pork, breadcrumbs, Parmesan, eggs, garlic, parsley, raisins, pine nuts, salt, and pepper. Mix gently until combined.
2. Shape into small meatballs. Heat olive oil in a skillet and brown meatballs on all sides. Remove and set aside.
3. For the sauce, sauté onion and garlic in olive oil until soft. Add crushed tomatoes, oregano, salt, and pepper. Simmer 10 minutes.
4. Return meatballs to sauce and cook gently for 20 minutes until cooked through.
5. Serve hot with pasta or bread.

Sicilian meatballs are tender, flavorful, and delightfully different.

The combination of raisins and pine nuts gives them a Mediterranean sweetness that pairs beautifully with tangy tomato sauce.

Tunisian Lamb Stew with Harissa

This spicy stew from Tunisia features lamb simmered with chickpeas, vegetables, and harissa paste, creating a hearty dish that’s rich, smoky, and fiery.

Served with couscous or bread, it’s warming and deeply satisfying.

Ingredients

• 2 pounds lamb shoulder, cubed
• 3 tablespoons olive oil
• 1 onion, chopped
• 3 garlic cloves, minced
• 2 carrots, sliced
• 2 potatoes, cubed
• 1 zucchini, diced
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) chopped tomatoes
• 2 tablespoons harissa paste
• 1 teaspoon cumin
• 1 teaspoon coriander
• 4 cups beef broth
• Salt and pepper to taste

Instructions

1. Heat olive oil in a heavy pot and brown lamb cubes. Remove and set aside.
2. In the same pot, sauté onion and garlic. Add carrots, potatoes, and zucchini, cooking until softened.
3. Stir in harissa, cumin, and coriander, then add tomatoes, broth, chickpeas, and lamb.
4. Simmer covered for 1 ½–2 hours until lamb is tender and broth is thick.
5. Adjust seasoning and serve with couscous or flatbread.

Tunisian lamb stew is bold and aromatic, with harissa bringing heat and depth. It’s a Mediterranean dish that offers warmth and spice in every bite.

Maltese Bragioli (Beef Olive Rolls)

Bragioli, or beef olives, are a Maltese specialty made by wrapping thin slices of beef around a breadcrumb-herb filling, then braising them in a rich tomato-wine sauce.

Despite the name, no olives are used—the “olive” refers to the rolled shape.

Ingredients

• 1 ½ pounds thin beef slices
• ½ cup breadcrumbs
• 2 hard-boiled eggs, chopped
• 2 garlic cloves, minced
• 2 tablespoons parsley, chopped
• 2 tablespoons grated cheese (Parmesan or Pecorino)
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1 onion, chopped
• 1 carrot, diced
• 1 cup red wine
• 1 can (14 oz) crushed tomatoes
• 2 cups beef broth
• 1 bay leaf

Instructions

1. Lay beef slices flat and season with salt and pepper. Mix breadcrumbs, eggs, garlic, parsley, and cheese for the filling. Place spoonfuls on beef slices, roll tightly, and secure with toothpicks.
2. Heat olive oil in a pot and brown beef rolls on all sides. Remove and set aside.
3. Sauté onion and carrot in the same pot, then deglaze with red wine. Stir in tomatoes, broth, and bay leaf.
4. Return beef rolls, cover, and simmer for 1 ½ hours until tender.
5. Serve hot with mashed potatoes or bread.

Maltese bragioli are rustic, hearty, and deeply comforting. The rich filling and savory sauce showcase Mediterranean flavors with every bite.

Turkish İskender Kebab

İskender kebab is a Turkish classic featuring thin slices of lamb served over pita bread, topped with tomato sauce, melted butter, and yogurt.

It’s indulgent, flavorful, and a true centerpiece dish.

Ingredients

• 2 pounds boneless lamb, thinly sliced
• 3 tablespoons olive oil
• 1 teaspoon paprika
• 1 teaspoon cumin
• Salt and pepper to taste
• 3 tablespoons butter
• 1 cup tomato sauce
• 2 pita breads, cut into cubes
• 1 cup plain yogurt

Instructions

1. Marinate lamb with olive oil, paprika, cumin, salt, and pepper for at least 1 hour.
2. Grill or pan-fry lamb slices until browned and tender.
3. In a saucepan, melt butter and stir in tomato sauce. Simmer for 5 minutes.
4. Arrange pita cubes on a serving plate, top with lamb slices, and drizzle with tomato-butter sauce.
5. Serve with yogurt on the side.

İskender kebab is a showstopping Turkish dish, combining tender lamb, spiced tomato sauce, and cooling yogurt.

It’s a Mediterranean feast full of flavor and tradition.

Croatian Pašticada (Dalmatian Beef Stew)

Pašticada is a traditional Dalmatian dish from Croatia, often called the “queen of Dalmatian cuisine.”

Beef is marinated in vinegar and spices, then slow-braised with prunes, wine, and root vegetables, creating a sweet-sour balance that’s uniquely Mediterranean.

Ingredients

• 2 pounds beef round or rump
• 1 cup red wine vinegar
• 3 garlic cloves, sliced
• 2 onions, chopped
• 2 carrots, sliced
• 2 celery stalks, chopped
• ½ cup prunes
• 1 cup red wine
• 2 cups beef broth
• 2 bay leaves
• 2 tablespoons olive oil
• Salt and pepper to taste

Instructions

1. Marinate beef in vinegar with garlic and bay leaves overnight.
2. Pat dry and brown beef in olive oil. Remove and set aside.
3. In the same pot, sauté onions, carrots, and celery. Add prunes, red wine, and broth.
4. Return beef to the pot, cover, and simmer 2–3 hours until tender.
5. Slice beef and serve with gnocchi or pasta.

Croatian pašticada is a rich, festive dish that balances sweetness from prunes with savory depth from beef and wine.

It’s Mediterranean slow cooking at its finest.

Algerian Merguez Sausage Stew

Merguez is a spicy North African sausage made from lamb or beef with harissa and paprika.

This stew simmers the sausages with chickpeas, vegetables, and tomatoes, creating a bold, smoky Mediterranean dish.

Ingredients

• 1 pound merguez sausages, sliced
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 red bell pepper, diced
• 1 zucchini, chopped
• 1 can (15 oz) chickpeas, drained
• 1 can (14 oz) chopped tomatoes
• 1 teaspoon smoked paprika
• ½ teaspoon chili flakes
• 2 cups chicken broth
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Heat olive oil in a pot and brown merguez slices. Remove and set aside.
2. In the same pot, sauté onion, garlic, and bell pepper. Add zucchini and cook until softened.
3. Stir in paprika, chili flakes, tomatoes, chickpeas, and broth. Return sausages to the pot.
4. Simmer for 25–30 minutes until thickened and flavorful.
5. Garnish with parsley and serve with couscous or bread.

Algerian merguez sausage stew is bold, hearty, and spicy, bringing North African Mediterranean flavors straight to the table.

It’s a perfect one-pot comfort dish

Greek Soutzoukakia (Meatballs in Tomato Sauce)

Soutzoukakia are Greek-style meatballs made with ground beef, garlic, and warm spices like cumin and cinnamon.

They’re gently simmered in a fragrant tomato sauce and traditionally served with rice or mashed potatoes.

These meatballs are aromatic, comforting, and a staple in Greek home cooking.

Ingredients

• 1 ½ pounds ground beef
• 1 small onion, grated
• 2 garlic cloves, minced
• 1 teaspoon ground cumin
• ½ teaspoon cinnamon
• ½ cup breadcrumbs
• 1 egg
• 2 tablespoons fresh parsley, chopped
• Salt and pepper to taste
• Olive oil for frying

For the sauce:

• 2 tablespoons olive oil
• 1 onion, finely chopped
• 2 garlic cloves, minced
• 1 can (28 oz) crushed tomatoes
• 1 teaspoon sugar
• ½ teaspoon oregano
• Salt and pepper to taste

Instructions

1. In a bowl, mix beef, onion, garlic, cumin, cinnamon, breadcrumbs, egg, parsley, salt, and pepper until well combined. Shape into oval meatballs.
2. Heat olive oil in a skillet and lightly fry meatballs until browned on all sides. Set aside.
3. For the sauce, sauté onion and garlic in olive oil. Add tomatoes, sugar, oregano, salt, and pepper. Simmer for 10 minutes.
4. Add meatballs to sauce, cover, and cook for 20 minutes until tender and fully cooked.
5. Serve hot with rice or mashed potatoes.

Greek soutzoukakia are tender, spiced meatballs in a rich tomato sauce.

They’re a homey Mediterranean comfort dish that fills the kitchen with wonderful aromas.

Moroccan Pastilla (Savory Meat Pie)

Pastilla is a Moroccan specialty that combines spiced meat (traditionally pigeon or chicken, but also lamb or beef) with almonds and cinnamon, wrapped in pastry and dusted with powdered sugar.

It’s both savory and sweet, making it a uniquely Mediterranean dish perfect for festive occasions.

Ingredients

• 2 pounds chicken thighs (or lamb/beef), boneless
• 2 tablespoons olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 1 teaspoon cinnamon
• 1 teaspoon ginger
• 1 teaspoon turmeric
• 1 teaspoon cumin
• 1 cup chicken broth
• ½ cup almonds, toasted and chopped
• 2 tablespoons sugar
• 4 eggs, lightly beaten
• 8 sheets phyllo dough
• ½ cup butter, melted
• Powdered sugar and cinnamon for dusting

Instructions

1. Heat olive oil in a pot and sauté onion and garlic. Add chicken, cinnamon, ginger, turmeric, cumin, and broth. Simmer until chicken is cooked and tender. Shred the meat and return to pot.
2. Stir in almonds, sugar, and beaten eggs. Cook until thickened, then let cool.
3. Preheat oven to 375°F (190°C). Brush a pie dish with butter, then layer phyllo sheets, brushing each with butter.
4. Add the filling, fold over phyllo edges, and top with more sheets, sealing well.
5. Bake 25–30 minutes until golden brown. Dust with powdered sugar and cinnamon before serving.

Moroccan pastilla is an extraordinary fusion of sweet and savory.

With its crispy pastry and spiced meat filling, it’s a luxurious Mediterranean dish worthy of celebrations.

Spanish Albondigas (Meatball Stew)

Albondigas are Spanish meatballs simmered in a tomato and vegetable stew.

Unlike Italian versions, they’re lighter and often mixed with rice for extra texture.

This dish is rustic, hearty, and deeply Mediterranean, perfect with crusty bread.

Ingredients

• 1 pound ground beef
• ½ pound ground pork
• 1 small onion, grated
• 2 garlic cloves, minced
• ½ cup cooked rice
• 1 egg
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for frying

For the stew:

• 2 tablespoons olive oil
• 1 onion, chopped
• 2 carrots, diced
• 1 bell pepper, chopped
• 1 can (14 oz) crushed tomatoes
• 3 cups beef broth
• 1 teaspoon smoked paprika
• 1 bay leaf
• Salt and pepper to taste

Instructions

1. In a bowl, combine beef, pork, onion, garlic, rice, egg, paprika, salt, and pepper. Mix well and shape into meatballs.
2. Heat olive oil in a skillet and brown meatballs. Set aside.
3. For the stew, sauté onion, carrots, and bell pepper in olive oil until softened. Stir in tomatoes, broth, paprika, bay leaf, salt, and pepper.
4. Return meatballs to the pot, cover, and simmer for 25–30 minutes.
5. Serve hot with bread.

Spanish albondigas are tender, flavorful, and nestled in a hearty stew. This rustic Mediterranean dish is filling, cozy, and perfect for family dinners