Faithful Food Online

Olive oil, herbs & sun-preserved acid

Mediterranean cuisine

Levantine street food, Spanish rice and Greek tavern classics — the Mediterranean table cooked with provenance and precision.

Four eggs poached in thick tomato and pepper sauce in a cast iron skillet

Mediterranean · Masterclass

North African Shakshuka

Reduce a pepper-forward tomato sauce, make wells, and poach eggs gently — with cultural context and make-ahead options.

5 min read

Spanakopita slice showing golden phyllo layers and spinach feta filling

Mediterranean · Masterclass

Greek Spanakopita

Dry spinach, cool filling and carefully buttered phyllo make a crisp Greek pie, served in slices or folded triangles.

5 min read

Skewers of charred pork cubes with tzatziki, pita, tomato, onion and lemon

Mediterranean · Masterclass

Greek Pork Souvlaki

Cut pork evenly, marinate with restraint and grill over high heat, with cucumber-drained tzatziki and warm pita.

6 min read

Textured eggplant tahini dip with olive oil, parsley and sumac beside charred eggplant

Mediterranean · Masterclass

Smoky Eggplant Mutabal (Baba Ganoush)

Char and drain eggplant for a textured tahini-rich Levantine dip, with a useful distinction between mutabal and baba ganoush.

5 min read

Finely chopped green parsley salad with tomato, fine bulgur, romaine leaves and lemon

Mediterranean · Masterclass

Lebanese-Style Tabbouleh

An herb-led mezze salad with dry, finely chopped parsley and mint, modest fine bulgur, tomato, lemon and olive oil.

5 min read

A square of moussaka showing potato, eggplant, lamb and béchamel layers

Mediterranean · Masterclass

Authentic Greek Moussaka

Osmotic salting, a cinnamon-laced lamb ragù and a custard béchamel that sets into clean, tall squares.

14 min read

Creamy hummus swirled with olive oil, chickpeas and sumac

Mediterranean · Masterclass

Ultra-Creamy Lebanese Hummus

Alkaline cooking, skin removal and an ice-cold tahini emulsion: the method for silk-smooth hummus bi tahini.

13 min read

Seafood paella with prawns, mussels and clams in a wide pan

Mediterranean · Masterclass

Authentic Spanish Seafood Paella

Sofrito, saffron and a never-stir rule — how bomba rice absorbs broth and forms the prized caramelized socarrat crust.

14 min read

Falafel broken open to show a green herb interior, with tahini and pita

Mediterranean · Masterclass

Authentic Levantine Falafel

Why canned chickpeas ruin falafel, and how raw soaked legumes create a shattering shell and a feather-light green crumb.

14 min read

Shakshuka with eggs, feta and herbs in a cast iron skillet

Mediterranean · Weeknight

25-Minute Skillet Shakshuka

Eggs gently poached in a spiced pepper-tomato sauce with feta — a one-pan meal for any time of day.

8 min read

Olive oil, oregano, thyme, preserved lemons, olives and sumac

Mediterranean · Pantry Guide

The Mediterranean Pantry Blueprint

How to choose real extra virgin olive oil, handle dried herbs and use preserved acids like a Mediterranean cook.

9 min read