Get the latest Mediteranian recipes from Group Recipes. http://www.grouprecipes.com/tag/mediteranian This hotpot is delicious with any kind of sausages. Try chicken, pork, beef or Spanish chorizo. To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes. Get the most out of summer with salad http://www.grouprecipes.com/88485/sausage-hotpot.html This hotpot is delicious with any kind of sausages. Try chicken, pork, beef or Spanish chorizo. To reheat hotpot, spoon into serving bowls. Drizzle with 2 tablespoons chicken stock and cover with damp paper towel. Microwave on MEDIUM (50%) for 3 to 4 minutes. Get the most out of summer with salad http://www.grouprecipes.com/88484/sausage-hotpot.html These you prepare when The Queen is expected. So comforting for the soul and the spirit, a mouth watering dish with an aroma that permeates the air. Enjoy this with Goat cheese and rosemary twice baked Potato http://www.grouprecipes.com/46586/braised-lamb-shoulder-chops-with-red-wine-and-tomatoes.html Lebanese Zaatar is a spice combination of Thyme, Sumac and Toasted Sesame Seeds. In Syria Hyssop (Syrian Oregano) Replaces the Thyme. It is a staple in a Lebanese household. In it's simplest form. Dip pita in oilive oil then in Zaatar and eat. It makes a great impromtu appetizer if someone stops by. Zaatar mixed with Olive Oil and baked on flatbread (I will post recipe soon) is well known in Mediterranean cuisine. I will post a recipe for Zaatar but it is readily available on the internet and local specialty stores. http://www.grouprecipes.com/43448/zaatar-appetizer.html A classic Lebanese soup named Rishta. This is my family's version. Spinach is often used when Swiss Chard is not available or other hardy greens will do just fine as well. Chopped Rhubarb is sometimes added instead of Lemon Juice when it is in season. http://www.grouprecipes.com/42603/lentil-soup-with-swiss-chard-and-noodles.html A great snack to bring out when friends drop over and a must do Meze at a Lebanese gathering. I make up jars of this for Holiday gifts. For years I made a standard Mediterranean recipe. Then I read an article from "America's Test Kitchens" about making marinated cheese. Blind testing showed that the cheese marinated for two weeks did not pick up any more flavor than cheese marinated for 1 or 2 day. After trying dozens of methods. They came up with the recipe below in which the cheese is added to warm oil. It makes an unbelievable world of difference in flavor. http://www.grouprecipes.com/41552/marinated-feta-or-lebanese-cheese.html This dish is easy, and sooo impressive even and amature can cook like a chef. serve with rice. I feed a finicky eater and he was inpressed http://www.grouprecipes.com/36771/fig-and-lemon-chicken.html