Sun, Sea, and
Ancient Flavors

Ingredients

• 8 lamb loin chops
• Juice of 2 lemons
• 4 tbsp olive oil
• 2 tbsp fresh oregano (or 1 tbsp dried)
• 4 garlic cloves, minced
• 1 tsp dried thyme
• Salt and cracked pepper
• Skordalia: 4 garlic cloves
• 200g stale bread, crusts removed
• 3 tbsp olive oil
• 2 tbsp red wine vinegar
• Salt

Instructions

1. Combine lemon, olive oil, oregano, garlic, thyme; coat lamb chops. Marinate 1–4 hours.
2. Grill over high heat 3 min per side for medium-rare (130°F). Rest 5 min.
3. For skordalia: soak bread in water, squeeze dry. Blend with garlic, olive oil, and vinegar until smooth. Season. Serve chops with skordalia and roasted vegetables.

Ingredients

• 2 whole sea bass (1.5–2 lb each)
• 6 tbsp extra-virgin olive oil
• 1 lemon, sliced
• 6 garlic cloves
• 1 bunch fresh dill
• 1 bunch fresh parsley
• 1 cup cherry tomatoes
• 3 tbsp capers
• 1 cup dry white wine
• Salt and pepper

Instructions

1. Preheat oven to 400°F (200°C). Score fish 3 times per side; season inside and out. Stuff cavities with lemon slices, garlic, and herbs.
2. Scatter tomatoes and capers in a roasting dish; drizzle with olive oil. Place fish on top; pour wine around. Drizzle fish with olive oil.
3. Roast 28–30 min until fish flakes easily at the thickest point. Spoon tomato-caper juices over to serve.

Ingredients

• 2 large eggplants, sliced 1/4 inch thick
• 1.5 lb ground lamb
• 1 large onion
• 4 garlic cloves
• 1 can crushed tomatoes
• 1/2 cup dry red wine
• 1 tsp cinnamon, 1/2 tsp allspice, 1/4 tsp cloves
• Olive oil and butter for cooking
• Béchamel: 4 tbsp butter, 4 tbsp flour
• 2 cups whole milk, 2 egg yolks
• Pinch nutmeg, salt and white pepper

Instructions

1. Salt eggplant; rest 20 min; pat dry. Fry in olive oil until golden; drain. Cook lamb with onion, garlic; add wine, tomatoes, spices; simmer 20 min.
2. Make béchamel: melt butter; whisk in flour 1 min; add milk gradually; cook until thick. Off heat, whisk in egg yolks and nutmeg.
3. Layer: eggplant, lamb, eggplant, pour béchamel over top. Bake 375°F (190°C) for 45 min until deep golden. Rest 20 min; cut into squares.

Ingredients

• 6 cups good chicken broth
• 1/2 cup short-grain white rice
• 3 eggs, separated
• Juice of 2 large lemons
• 2 tbsp unsalted butter
• Salt and white pepper
• Fresh dill to garnish
• Cooked shredded chicken (optional)

Instructions

1. Bring broth to a boil; add rice. Simmer 18 min until rice is tender.
2. In a bowl, whisk egg whites to soft peaks; beat in yolks. Whisk in lemon juice.
3. Slowly ladle 2 cups of hot broth into the egg-lemon mixture, whisking constantly to temper. Pour back into pot; stir over low heat 2 min. Do NOT boil. Swirl in butter; season. Ladle into bowls; garnish with fresh dill. Serve immediately.

Ingredients

• 2 cups bread flour (plus extra)
• 1 tsp instant yeast
• 1 tsp cane sugar
• 1 tsp salt
• 3/4 cup warm water
• 2 tbsp olive oil

Instructions

1. Mix flour, yeast, sugar, salt. Add water and olive oil; knead 8 min until smooth. Cover; rise 1 hour until doubled.
2. Divide into 8 balls; roll each 1/8 inch thick.
3. Heat a cast-iron skillet or baking stone to 500°F (260°C). Cook pita 2 min per side until puffed and golden spots appear. Wrap in a cloth to keep soft. Use same day for best results.

Ingredients

• 1 package phyllo (16 oz)
• 200g unsalted butter, clarified
• 300g pistachios, finely chopped
• 200g walnuts, finely chopped
• 2 tsp cinnamon, 1/4 tsp cloves
• Syrup: 300g honey, 150ml water
• 1 tsp orange blossom water
• 1 cinnamon stick, strip of lemon peel

Instructions

1. Simmer syrup ingredients 10 min; cool completely.
2. Mix nuts with cinnamon and cloves.
3. Preheat oven 350°F (175°C). Layer 8 sheets phyllo in a buttered pan, brushing each with butter. Add half the nut mixture. Layer 8 more sheets; remaining nuts; final 8 sheets, each buttered. Cut into diamonds before baking.
4. Bake 45 min until deep golden. Immediately pour cold syrup over hot baklava. Rest 6+ hours. Serve at room temperature.