The Gypsy Mediterranean Cookbook

The Gypsy Mediterranean Cookbook

Traditional Recipes from the Heart of the Mediterranean

by Aryana Farsai & Gretchen Quandt

Table of Contents

Salads

  • Mediterranean Quinoa Salad
  • Simple Tossed Green Salad with Dill
  • Traditional Taboulleh Salad
  • Mom's Bean Salad with Celery and Parsley
  • Citrus Salad with Champagne Vinaigrette

Appetizers & Sides

  • Persian Cucumber Dip (Mast O Khiar)
  • Mediterranean Roasted Leeks
  • Greek Lemon Potatoes

Vegetable Dishes

  • Stuffed Portabella Mushrooms

Rice Dishes

  • Basmati Rice with Dill and Lima Beans

Main Dishes

  • Mediterranean Baked Chicken Breast

Soups & Stews

  • Mediterranean Lentil Soup
  • Mom's Easy Lamb Stew
  • Fisherwoman's Stew

Welcome to Mediterranean Cooking

Discover the vibrant flavors and wholesome ingredients that make Mediterranean cuisine one of the world's healthiest and most delicious. From sun-ripened tomatoes to golden olive oil, aromatic herbs to fresh seafood, these recipes celebrate the bounty of the Mediterranean region with authentic flavors passed down through generations.

Mediterranean Quinoa Salad

Healthy Salads

Ingredients

  • 4 red potatoes, cubed and peeled
  • 2 cups quinoa
  • Celery, finely chopped
  • Red bell peppers, finely chopped
  • Carrots, finely chopped crossways
  • 1-2 cloves garlic
  • 1/3 cup olive oil
  • 1/2-1 tsp sea salt
  • Black pepper to taste
  • Balsamic or red wine vinegar

Directions

Cook cubed red potatoes in boiling water for 10 minutes, then cool and set aside.

Cook quinoa with less water to prevent overcooking. Cook until water is completely absorbed.

Chop celery, red bell peppers, and carrots very thin, crossways.

Blend garlic and olive oil in food processor. Add sea salt and pepper.

Mix all ingredients with potato and quinoa. Add splashes of vinegar to taste.

Simple Tossed Green Salad with Dill

Fresh Salads

Ingredients

  • 2-3 fresh ripe organic tomatoes, 2-3" across
  • Head of romaine lettuce
  • Juice of one lemon
  • Garlic clove for rubbing bowl
  • 2 tbsp olive oil
  • Salt and dill to taste
  • Small cucumber (optional)

Directions

Cut tomatoes into wedges. Wash and chop romaine lettuce.

Peel garlic and press, then rub the serving bowl with it.

Mix lettuce and tomatoes in the garlic-rubbed bowl.

Sprinkle with olive oil, lemon juice, and dill. Lightly salt and serve.

Add cucumber if desired for additional nutrients.

Traditional Taboulleh Salad

Traditional Salads

Ingredients

  • 1 cup bulgur (#2 medium cracked wheat)
  • 1/2 tsp salt, or to taste
  • 1 bunch Italian parsley
  • 3-4 celery stalks
  • Large red onion
  • 3-4 green onions
  • 1 box cherry tomatoes or 2-3 large red tomatoes
  • 1-3 small summer squash (zucchini or sunburst)
  • Fresh mint leaves
  • 1/4 cup olive oil
  • 1 lemon (or lime)

Directions

Pour 1 cup boiling water over bulgur with salt. Mix well and set aside for 30 minutes to cool.

Finely chop onions, celery, and squash. Place in separate bowl.

Chop tomatoes (or add cherry tomatoes whole) and parsley. Add to vegetables and mix well.

Add olive oil and juice of 1 lemon. Mix thoroughly.

Garnish with fresh mint leaves. Let stand 30 minutes before serving with yogurt and pita.

Mom's Bean Salad with Celery and Parsley

Hearty Salads

Ingredients

  • 1 can kidney beans
  • 1 can garbanzo beans
  • 1 can small white beans or fava beans
  • 1 medium red onion
  • 1 Anaheim pepper (optional)
  • 5-6 celery stalks
  • 1 bunch parsley
  • Garlic clove for rubbing bowl
  • Black pepper
  • 1 tbsp dill
  • 1 lemon
  • 2-3 tbsp olive oil

Directions

Mix beans in colander and drain together. Wipe bowl with crushed garlic.

Slice 4-5 celery stalks and add to bowl.

Remove stems from parsley and chop leaves lightly. Add to mix.

Chop Anaheim pepper (if using) and red onion. Add to mix.

Sprinkle with black pepper and dill. Squeeze lemon and add olive oil. Mix carefully and serve.

Citrus Salad with Champagne Vinaigrette

Fresh Salads

Ingredients

  • 3/4 cup walnut halves
  • 10 oz loose baby lettuce (may substitute spinach)
  • 1/2 can mandarin oranges
  • 1/2 cup sliced red onion
  • 1 small organic apple
  • Butter for toasting walnuts
  • 1/2 cup champagne vinaigrette
  • 1/4 tsp black pepper (optional)
  • 1/8 tsp dry mustard (optional)

Directions

Gently toast walnuts in butter over medium heat for about 5 minutes.

Slice red onion and drain mandarin oranges if canned. Chop the apple.

Mix lettuce, mandarin oranges, chopped apple, and onion with toasted walnuts in large bowl.

Sprinkle lightly with black pepper and add mustard if using.

Add champagne vinaigrette and serve immediately.

Persian Cucumber Dip (Mast O Khiar)

Appetizers

Ingredients

  • 1 quart yogurt
  • 1 organic cucumber
  • 1 small onion or 1-2 shallots
  • 1-2 tbsp dried dill (may substitute mint)
  • 1/2-1 tsp salt
  • Sprinkles of pepper
  • A squeeze of lemon or lime

Directions

Peel cucumber and quarter it, then slice the quarters.

Chop onion or shallots into small pieces.

Add yogurt, cucumber, onion and shallots to a bowl and mix well.

Add salt, pepper, and dried dill. Squeeze lemon or lime juice over mixture.

Allow to sit for about 45 minutes before serving to let flavors meld.

Mediterranean Roasted Leeks

Vegetable Dishes

Ingredients

  • 2-3 large fresh organic leeks
  • 2-3 tbsp olive oil
  • Oregano
  • Paprika
  • Juice of 1 lemon
  • Dill

Directions

Cut leeks in half lengthwise and wash thoroughly between the leaves.

Drain and place in baking pan.

Squeeze lemon around the leek surfaces.

Drizzle liberally with olive oil and sprinkle with paprika, oregano, and dill.

Bake 30 minutes at 350°F, or grill/broil 5-7 minutes until lightly browned and ends are crisp. Serve immediately.

Stuffed Portabella Mushrooms

Vegetable Dishes

Ingredients

  • 3-6 small portabellas, or 1-2 large ones
  • 1 medium yellow onion
  • 1 pkg shredded mozzarella cheese
  • 1/4 cup Parmesan cheese, plus 2-3 tbsp for topping
  • 2-3 tbsp bread crumbs
  • 2 cloves garlic, minced
  • 2 tbsp sunflower seeds (optional)
  • Paprika, oregano, and black pepper
  • 1-2 tbsp olive oil

Directions

Preheat oven to 375°F. Rinse mushrooms and remove inside ridges.

Rub olive oil inside mushrooms with waxed paper. Place on baking pan.

Dice onion and sauté in olive oil until translucent, 3-5 minutes.

Add bread crumbs, garlic, mozzarella, Parmesan, and sunflower seeds. Mix in spices.

Spoon mixture into mushrooms. Top with more mozzarella and sprinkle with Parmesan. Bake 30-40 minutes until bubbly and golden.

Mediterranean Lentil Soup

Soups

Ingredients

  • 1/2 cup lentils
  • 2 stalks celery
  • 1 large white or red potato
  • 1/2 cup rice
  • 2-3 large tomatoes (or 1 16oz can)
  • 1 red or green bell pepper
  • 2-3 tbsp olive oil
  • 2-3 bay leaves
  • 1 lemon
  • Dried oregano and/or basil
  • 2 cups water or broth

Directions

Boil lentils for 3-5 minutes and drain.

Add rice, lentils, bay leaves, and 2 cups water or broth to heavy pot.

Chop celery and bell pepper, dice potato. Cook 10 minutes on medium heat.

Add vegetables, tomatoes, and spices. Reduce heat to low and simmer 30 minutes.

Remove from heat. Drizzle with olive oil and add lemon juice. Rest 15 minutes before serving warm.

Mediterranean Baked Chicken Breast

Main Dishes

Ingredients

  • 2 large bone-in chicken breasts or legs with thigh
  • 2 cloves fresh garlic
  • 1/2 fresh lemon
  • Turmeric (heavy hand)
  • Black pepper, freshly ground
  • Paprika (liberal sprinkle)
  • Thyme (light dusting)
  • Oregano (light dusting)
  • 1/4 cup water

Directions

Preheat oven to 350°F for 5 minutes. Rinse chicken and pat dry in 9" square glass pan.

Peel garlic cloves and press. Smear one clove per chicken piece on both sides.

Squeeze half lemon over both pieces of chicken.

Sprinkle paprika liberally, then turmeric with heavy hand. Dust lightly with oregano and thyme.

Grind fresh black pepper over top. Add 1/4 cup water around (not over) chicken. Bake legs 120 min, breasts 130 min.

The Gypsy Mediterranean Cookbook

Bringing the authentic flavors of the Mediterranean to your kitchen

"Cooking is not about convenience, it's about love, life, and the joy of sharing good food with the people who matter most."