Mediterranean Cooking


It’s called “papa giahni” and it is a tender lamb and onion stew! Amazing lamb (or beef if you want) cooked slowly with onions at low temperatures, allowing the flavors of all the ingredients to gradually fuse with one another. Most probably originated from the Monasteries of Mount Athos.


Midye dolma or stuffed mussels with aromatic rice is a delicious treat! You will find them in street stalls in Istanbul, especially at Beyoglu district. With a good squeeze of lemon juice over the mussel, they are pure heaven.