Overview
The Weeknight Mediterranean Kitchen is a new cookbook by Samantha Ferraro of Little Ferraro Kitchen. Her blog is extremely colorful and filled with all different types of Mediterranean cuisine. Samantha’s recipes are beautifully photographed, (by Sam herself!) and while they look complicated, they’re actually really simple. In fact, you can sometimes catch her on instagram live cooking some of her exotic meals on a weeknight. Maybe that’s why she decided to write this cookbook!?
What’s included
Please note that while this is not a “Kosher” cookbook, it really has very few recipes that cannot work if you are Kosher. The rest, are extremely Kosher friendly. It’s filled with 80 recipes that are quick and full of flavor. (disclaimer, I didn’t eat everything from the book, but I can tell from the recipes!) Mediterranean pantry staples and spices, appetizers & mezze, the main meal, soups and salads (one pot meals), vegetables, grains and pulses, sauces, dips and spreads, and sweets and sips.
Every recipe has a photo – which is helpful to know what you’re looking for, but also to inspire you! I like that Samantha lists a “TIP” on almost every recipe which gives you a little more insight about it.
Some Of My Favorites
Baked Feta two ways, Unstuffed Grape Leaves, Pomegranate-Glazed lamb chops, Slow Cooker Beef Stew With Green Beans, Potatoes & Spices, Turmeric Lemon Couscous with Currants, Fruit Rose Tart with Rose Whipped Cream, and Citrus Pomegranate Cocktail with Cardamom
What Sets it Apart
Maybe I’m just a sucker for photography, but I am really impressed with all the photos that Samantha took herself. They are so vibrant and make me want to eat that food now! Also, the fact that all these meals look really difficult, but in reality, they are approachable because you can find these ingredients usually in an international aisle, whole foods or Trader Joes and even amazon! Samantha’s food just inspires you to be bold in the kitchen with spices and ingredients but yet not overcomplicate your food. She keeps it simple, healthy and FRESH!
Also, I should mention that I really look at details of a book, and I really like that this is a paperback cover, almost lays flat! and small enough to handle in the kitchen when I am cooking. It’s important not to have a bulky book while you’ve got your ingredients all spread out on your counter!
How It Inspired Me
The fact that this book is not Kosher, yet has so many fresh, vibrant and NEW ideas that I can make on a weeknight was super inspiring. As a busy mom of two, I don’t always have time to make an elaborate meal, but I also want to expose my girls to different flavors while they are still young so they get used to what actual good food tastes like!
How to Buy This Book
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Thank you for supporting my blog!
Purchase on Amazon
I have a Chicken Shawarma recipe on the blog, but it’s a bit different from Samantha’s version.
Enjoy this Chicken Shawarma and Magical Herb Tahini Recipe (published with permission).
Ingredients
Chicken Shawarma
- 2 lb honeless skinless chicken thighs
- 1/4 cup olive oil
- 5 garlic cloves, chopped finely
- 2 lemons, zested and juiced
- 11/2 tsp ground sumac
- 1/2 tsp Aleppo pepper flakes
- 1/2 tsp ground allspice
- 2 tsp ground cumin
- 2 tsp paprika
- 1 tsp ground turmeric
- 1/4 tsp ground cinnamon
- 1 tsp kosher salt
Magical Herb Tahini
- 1/2 cup tahini
- 1/2 cup fresh cilantro leaves (hard stems removed)
- 1/2 cup fresh parsley leaves (hard stems removed)
- 1/2 cup mint leaves
- 1 lemon zested and juiced
- 2 garlic cloves, roughly chopped
- 1/4 tsp cumin
- pinch of cayenne (optional, for heat)
- Salt, as needed
- 1/2 cup water
- 1 tbsp olive oil
Instructions
For The Magical Herb Tahini Sauce
- mix all ingredients in a food processor and blend until well incorporated. Adjust seasoning. You're looking for a pourable consistency, similar to honey.
For the Shawarma Chicken
- *TIP: If you'd like to substitute chicken breasts for thighs, use a rolling pin to pound the chicken to an even thickness. This will tenderize the chicken and help it to be just as moist as the chicken thighs.
- In a large bowl, combine chicken thighs with oil, garlic, lemon zest and juice, sumac, Aleppo pepper, allspice, cumin, paprilka, turmeric, cinnamon and salt and coat eveerything well. Cover with plastic wrap and marinate in the fridge for at least 2 minutes and up to an hour (the longer the better)
- Preheat the oven to 400 F
- Transfer the chicken to a foil-lined baking sheet. Pour the marinade over the chicken. Bake for 30-35 minutes, until the chicken is cooked through. For extra crispy edges, increase the heat to 425F and continue cooking for another 8 to 10 minutes.
- Remove the chicken from the oven and allow to rest for 5 minutes before cutting into slices. Serve with pita bread, tahini sauce, chopped salad, fresh herbs and lemon.