Recipes from Dean’s Mediterranean Kitchen

Sauteed Fava Beans with Onion, Cilantro and Garlic 


1 Bag Frozen Peeled Fava Beans OR 1lb peeled fresh fava beans
2 medium onions, diced 

½ cup olive oil
2-4 garlic cloves, pulverized
1 bunch  fresh cilantro, finely chopped
¼ tsp salt
juice of 1 lemon

If using fresh fava: 

Shell fava beans from pod by cracking open the pod with your fingers and removing the beans. There should be 4-5 per bean. 

In a large pot, bring enough water to a boil to cover the broad beans. Drop them gently in the water and simmer for 5 minutes. Drain the beans and drop them in ice water. Pierce the skins with a small sharp knife, Using  your finger, and push the beans out. Discard the skins.

In a pan, warm the olive oil on a low heat, being careful not to burn it. Add the onion and saute until translucent. Add  garlic and coriander and cook for a minute without browning them, just to release the flavor.

Drop the podded beans into the pan, remove from the heat and stir to gently combine everything.  Serve as an appetizer with yogurt and bread, with fish or whole grains. 

Easy Date Ma’amoul


8 cups of all purpose flour

pinch of salt

2 tbs baking powder

1 tbs Mahaleb

1 cup fine sugar

2 cups of melted ghee or butter

2 cups of warm milk

1 tbs of blossom water

1 kg dates paste for the stuffing

1 tbs sesame seeds


Mix dry ingredients in large bowl. Add 2 cups melted butter. Using your hands, mix together. Add the warm milk and mix again. Once it is mixed, add the orange blossom water. Leave the dough to rest for 15 minutes. 

Using your hands, knead the date paste until it is soft and pliable. Roll into 12inch logs. 

Using a rolling pin, roll the dough as thin as possible. Using a sharp knife, trim the edges and repeat until you have a rectangle shape. 

Roll the dough around the date logs and cut with a sharp knife. Using your fingers, seal the edge. Sprinkle sesame seeds onto tray and roll logs in sesame. Cut into bite sized pieces. Repeat with the rest of the dates and dough. 

Bake at 350 for 12 minutes

Halloumi Saganaki

Serves 4, as part of a mezze


10 1/2 ounces halloumi cheese

1 large egg

1/4 cup fine semolina or cornmeal

3 tablespoons sunflower oil

2 tablespoons honey

1 teaspoon finely chopped

thyme leaves

couple of handfuls of arugula leaves

4 to 5 fresh figs, quartered (optional)

3 tablespoons pomegranate seeds

black pepper


Cut the halloumi into 8 thick slices.

Beat the egg in a small bowl and spread the semolina or cornmeal out on a plate. Dip the halloumi slices in the beaten egg, then roll them in the semolina or cornmeal so they have a crust around them.

Heat the oil in a nonstick frying pan until it is hot, then fry the halloumi pieces for a few minutes on each side until they are golden brown. Place on some paper towel to soak up any excess oil.

Meanwhile, heat the honey in a small saucepan with the thyme.

Now assemble the dish. Place the arugula on a serving plate and arrange the halloumi on top, nestling the figs around, if using. Drizzle a little of the hot honey over each slice of halloumi. Finish with a smattering of pomegranate seeds and grind some black pepper over the top.

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