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“Mediterranean cuisine” encompasses the diverse culinary styles of many countries and cultures. Yet despite regional differences, these cooking traditions share key elements, particularly simplicity of preparation, a reliance on local ingredients, and the use of grains, legumes and olive oil. This week’s recipes derive from the Mediterranean’s Italian (Chef Paul Bartolotta’s prawn-and-bean appetizer), Turkish (Chef Ana Sortun’s kibbeh) and Moroccan kitchens (Middlebury College’s lamb stew). For more ideas, search our recipe database.
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Squash Kibbeh with Spiced Feta
Kibbeh (sometimes called kofta) is a Near Eastern dumpling formed with a shell of bulgur and ground lamb. At Oleana in Cambridge, Mass., Chef Ana Sortun serves a vegetarian variation; she mixes cooked winter squash with bulgur, portions the mixture into espresso cups, then fills each center with feta cheese.... Squash Kibbeh with Spiced Feta
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Begendi with Beef
Also called “Sultan’s Delight,” Hünkar Begendi is a mixture of smoky eggplant and béchamel sauce. At Pilita Grill in San Carlos, Calif., Chef/owner Burak Epir serves a traditional version with braised beef, included here. He also makes a modern version with sautéed chicken. ... Begendi with Beef
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Moroccan-Braised Lamb
A hearty Moroccan-inspired braised lamb dish is on the menu at Middlebury College in Middlebury, Vt. Cubes of lamb marinated in orange juice and garlic are braised with chick peas, raisins, cumin, saffron, beef stock and wine. ...Moroccan-Braised Lamb
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