
Cruising the Eastern Med
Take a flavor deep-dive into this vibrant coastal region
Cruising the Eastern Med
Take a flavor deep-dive into this vibrant coastal region
By Rob Corliss
May 15, 2025
By Rob Corliss
May 15, 2025
While the Western Mediterranean countries of Italy, France, Spain and North Africa rightfully garner perpetual culinary attention, the eastern shores of this sea offer operators the opportunity to tempt guests with equally bold, yet lesser known flavors. Turkey, Egypt, Syria, Israel, Lebanon, Libya, Cyprus and Greece encompass a multitude of vibrant cultures and therefore, a rich tapestry of culinary traditions. Delving into the many facets of this food legacy reveals alluring sauces, rich dips, bright citrus, sublime textures via nuts, legumes and grains, herbal freshness and exotic spices.
Operators can bring these ingredients to life by celebrating a specialty from this region or by adopting a “borderless” approach, injecting an array of global dishes with nods of distinctive Eastern Med flair across menu categories.
Sensational Starters

Mezze is ingrained throughout Eastern Mediterranean communities. Operators can replicate this celebratory hospitality and epicurean grazing style with dynamic, single-serve features or shareables. Hellimli, a savory, halloumi-filled pastry from Cypriot, makes for an exceptional flavor experience and memorable conversation starter. Pair it with a bold sauce like a dippable amba aïoli or a drizzle of chile-spiked silan (date syrup) for an Eastern Med twist on the hot honey trend.
- Carolina Dolma (Stuffed Chard): steamed Swiss chard leaves + thinly shaved cured ham slices + Carolina gold rice + lump crabmeat + matbucha dipping sauce
- Loaded Hummus: creamy hummus + thinly sliced, roasted chicken thigh shawarma + chicken jus + grated tomato + sautéed pine nuts and pistachios + fried parsley + warm pita wedges
Menu Sighting
Crispy Zucchini Keftedes: fresh herbs and feta cheese with labneh and lime segments
— Esh, Fairfield, Conn.
Scintillating Sides
Eastern Med side dishes and side salads demonstrate how simple quality wins the day and opportunities for easy additions—or substitutions—abound. Operators can serve warm wedges of manakish instead of fries, offer a smashed-style cucumber and fresh tomato oil rendition of the classic side salad, pair Libyan mashwiya with American barbecue, serve variations of ful medames (fava bean stew) as a unique breakfast side, reimagine Egypt’s national dish of kushari with a creative Asian interpretation or take the baked feta trend a step further with an Eastern Med mac and cheese, topped with za’atar pita crumbles.
- Mexican Tabbouleh: bulgar + hominy + chopped curly kale + red and yellow tomatoes + fresh parsley + fresh mint + dried Mexican oregano + orange/lime juice + avocado oil
- Mediterranean Spuds: roasted miniature golden potato halves tossed with preserved lemon toum + Urfa chile flakes
Menu Sighting
Orzo: spinach, snap pea, Kefalotyri
— Iris, New York
Phenomenal Flatbread

Flatbread provides a familiar carrier to introduce lesser-known Eastern Mediterranean ingredients and flavors; it’s also an ideal vessel for cross-cuisine mash-ups.
Artisan flatbread continues to extend its menu reach, with an array of versatile applications: as a charred scoop for a dippable appetizer, as a premium, toasted crunch in salad, a chewy sandwich carrier or an elevated, shareable pizza. Operators can leverage flatbread’s popularity to introduce lesser-known Eastern Med flavors with approachable comfort.
- Kofta Bánh Mì Flat-Wrap: flatbread + roasted garlic-labneh + grilled beef kofta + pickled red onions + shaved Serrano + cilantro sprig + pomegranate liqueur reduction
- Naan Pizzette: pillowy naan + muhammara + chopped charred eggplant + salt-dried mizithra crumbles + Aleppo chile oil drizzle
Menu Sighting
Za’atar & Makdous Safeha: Za’atar flatbread topped with fermented makdous salsa and herbs
— Majdal Bakery, Philadelphia
Sumptuous Sandwich Fillings
Eastern Med fillings can break through handheld monotony with outrageously delicious flavor and nuanced texture play. Chicken thigh shawarma leads the modern charge, with newcomers on the cusp of widespread adoption. Turkish Beyti kebabs make an impressive menu addition, especially when served as a handheld rather than a plated dish. For a handheld, roll up the chargrilled, garlic-spiced ground lamb kebab in a thin flatbread brushed with a buttered tomato “sauce” and grill for additional charring. Finish with a cooling dollop of yogurt and finely ground pistachios.
Up-and-coming Lebanese arayes (pita stuffed with raw kofta, pressed and crispy-griddled) are ripe for fresh flavor play, with myriad options for introducing new spices or even tapping game meats. Lesser-known sandwiches, like Israeli sabich, offer opportunities for fried vegetable, hard-boiled egg, salad and sauce interpretations across the global landscape. Operators can also translate braised or ground Eastern Med entrée meats or stewed fish into sandwich builds.
- “Hot” Haraimi Fish Roll: petite Atlantic cod filet haraimi-style (Libyan stewed fish in spicy tomato sauce) + lettuce + small baguette roll
- Shawarma Croquette Slider: shawarma-spiced fried lamb croquette + tahini hispi cabbage slaw + amba aïoli + slider bun
Menu Sighting
Roasted Eggplant Brioche Sandwich: toasted brioche, roasted vegetables, garlic, tomato, kasseri, pine nut and oregano pesto, with Mediterranean fries
— Pera, New York
Defining Desserts

Consumers already know and love baklava, but the Eastern Mediterranean is replete with nuanced desserts, like the savory-sweet Turkish künefe, a cheese pastry soaked in syrup and topped with pistachio crumbles.
When viewed through the lens of Eastern Mediterranean cuisines, dessert is driven by the interaction between sweet and savory—just look to the region’s iconic combinations of savory puff pastry, buttery nuts and sweet honey. Operators can infuse playful elements into traditional treats or take inspiration from across the region, exploring the complexity of flavors and textures. Beloved baklava could be showcased as an evolving dessert flavor system by applying components into common dishes, like a brunch bread pudding or a carrot cake hybrid. Layer it into an ice cream sundae for nuanced flavor and texture, shred it as a topper for crème brûlée or soak churros in its signature blend of spices and nuts.
- Peachy Panna: labneh-vanilla bean panna cotta + macerated fresh peach wedges + toasted almond-pumpkin pie spice streusel sprinkle
- Walnut-Caramel Booza: chocolate booza + caramel-tahini drizzle + candied walnut crunch
Menu Sighting
Ekmek Kataifi: fenugreek pudding, kaymak and fig jam ice cream, pomegranate sauce
— Oleana, Cambridge, Mass.
Bold Beverages
Zero-proof beverages infused with authentic flavors and vibrant colors showcase the variety and nuances of Eastern Mediterraneans charm. Meanwhile, cocktail menus featuring signature Eastern Med spirits will please premium-seeking beverage aficionados. Operators can incorporate spicy twists and creamy fruit textures for a richer sensory experience.
- Mediterranean Frost Brew: bullet ice + cold brew coffee + oat milk + pomegranate syrup + orange blossom foam
- Mediterranean Paloma: mezcal + grapefruit juice soda + Cara Cara juice splash + za’atar syrup + lime slice
Menu Sighting
Fire Sign: Ghia sumac and chile spritz, mango, lime, Aleppo
— Aba, Chicago
While the Western Mediterranean countries of Italy, France, Spain and North Africa rightfully garner perpetual culinary attention, the eastern shores of this sea offer operators the opportunity to tempt guests with equally bold, yet lesser known flavors. Turkey, Egypt, Syria, Israel, Lebanon, Libya, Cyprus and Greece encompass a multitude of vibrant cultures and therefore, a rich tapestry of culinary traditions. Delving into the many facets of this food legacy reveals alluring sauces, rich dips, bright citrus, sublime textures via nuts, legumes and grains, herbal freshness and exotic spices.
Operators can bring these ingredients to life by celebrating a specialty from this region or by adopting a “borderless” approach, injecting an array of global dishes with nods of distinctive Eastern Med flair across menu categories.
Sensational Starters
Mezze is ingrained throughout Eastern Mediterranean communities. Operators can replicate this celebratory hospitality and epicurean grazing style with dynamic, single-serve features or shareables. Hellimli, a savory, halloumi-filled pastry from Cypriot, makes for an exceptional flavor experience and memorable conversation starter. Pair it with a bold sauce like a dippable amba aïoli or a drizzle of chile-spiked silan (date syrup) for an Eastern Med twist on the hot honey trend.
- Carolina Dolma (Stuffed Chard): steamed Swiss chard leaves + thinly shaved cured ham slices + Carolina gold rice + lump crabmeat + matbucha dipping sauce
- Loaded Hummus: creamy hummus + thinly sliced, roasted chicken thigh shawarma + chicken jus + grated tomato + sautéed pine nuts and pistachios + fried parsley + warm pita wedges
Menu Sighting
Crispy Zucchini Keftedes: fresh herbs and feta cheese with labneh and lime segments
— Esh, Fairfield, Conn.
Scintillating Sides
Eastern Med side dishes and side salads demonstrate how simple quality wins the day and opportunities for easy additions—or substitutions—abound. Operators can serve warm wedges of manakish instead of fries, offer a smashed-style cucumber and fresh tomato oil rendition of the classic side salad, pair Libyan mashwiya with American barbecue, serve variations of ful medames (fava bean stew) as a unique breakfast side, reimagine Egypt’s national dish of kushari with a creative Asian interpretation or take the baked feta trend a step further with an Eastern Med mac and cheese, topped with za’atar pita crumbles.
- Mexican Tabbouleh: bulgar + hominy + chopped curly kale + red and yellow tomatoes + fresh parsley + fresh mint + dried Mexican oregano + orange/lime juice + avocado oil
- Mediterranean Spuds: roasted miniature golden potato halves tossed with preserved lemon toum + Urfa chile flakes
Menu Sighting
Orzo: spinach, snap pea, Kefalotyri
— Iris, New York
Phenomenal Flatbread
Artisan flatbread continues to extend its menu reach, with an array of versatile applications: as a charred scoop for a dippable appetizer, as a premium, toasted crunch in salad, a chewy sandwich carrier or an elevated, shareable pizza. Operators can leverage flatbread’s popularity to introduce lesser-known Eastern Med flavors with approachable comfort.
- Kofta Bánh Mì Flat-Wrap: flatbread + roasted garlic-labneh + grilled beef kofta + pickled red onions + shaved Serrano + cilantro sprig + pomegranate liqueur reduction
- Naan Pizzette: pillowy naan + muhammara + chopped charred eggplant + salt-dried mizithra crumbles + Aleppo chile oil drizzle
Menu Sighting
Za’atar & Makdous Safeha: Za’atar flatbread topped with fermented makdous salsa and herbs
— Majdal Bakery, Philadelphia
Sumptuous Sandwich Fillings
Eastern Med fillings can break through handheld monotony with outrageously delicious flavor and nuanced texture play. Chicken thigh shawarma leads the modern charge, with newcomers on the cusp of widespread adoption. Turkish Beyti kebabs make an impressive menu addition, especially when served as a handheld rather than a plated dish. For a handheld, roll up the chargrilled, garlic-spiced ground lamb kebab in a thin flatbread brushed with a buttered tomato “sauce” and grill for additional charring. Finish with a cooling dollop of yogurt and finely ground pistachios.
Up-and-coming Lebanese arayes (pita stuffed with raw kofta, pressed and crispy-griddled) are ripe for fresh flavor play, with myriad options for introducing new spices or even tapping game meats. Lesser-known sandwiches, like Israeli sabich, offer opportunities for fried vegetable, hard-boiled egg, salad and sauce interpretations across the global landscape. Operators can also translate braised or ground Eastern Med entrée meats or stewed fish into sandwich builds.
- “Hot” Haraimi Fish Roll: petite Atlantic cod filet haraimi-style (Libyan stewed fish in spicy tomato sauce) + lettuce + small baguette roll
- Shawarma Croquette Slider: shawarma-spiced fried lamb croquette + tahini hispi cabbage slaw + amba aïoli + slider bun
Menu Sighting
Roasted Eggplant Brioche Sandwich: toasted brioche, roasted vegetables, garlic, tomato, kasseri, pine nut and oregano pesto, with Mediterranean fries
— Pera, New York
Defining Desserts
When viewed through the lens of Eastern Mediterranean cuisines, dessert is driven by the interaction between sweet and savory—just look to the region’s iconic combinations of savory puff pastry, buttery nuts and sweet honey. Operators can infuse playful elements into traditional treats or take inspiration from across the region, exploring the complexity of flavors and textures. Beloved baklava could be showcased as an evolving dessert flavor system by applying components into common dishes, like a brunch bread pudding or a carrot cake hybrid. Layer it into an ice cream sundae for nuanced flavor and texture, shred it as a topper for crème brûlée or soak churros in its signature blend of spices and nuts.
- Peachy Panna: labneh-vanilla bean panna cotta + macerated fresh peach wedges + toasted almond-pumpkin pie spice streusel sprinkle
- Walnut-Caramel Booza: chocolate booza + caramel-tahini drizzle + candied walnut crunch
Menu Sighting
Ekmek Kataifi: fenugreek pudding, kaymak and fig jam ice cream, pomegranate sauce
— Oleana, Cambridge, Mass.
Bold Beverages
Zero-proof beverages infused with authentic flavors and vibrant colors showcase the variety and nuances of Eastern Mediterraneans charm. Meanwhile, cocktail menus featuring signature Eastern Med spirits will please premium-seeking beverage aficionados. Operators can incorporate spicy twists and creamy fruit textures for a richer sensory experience.
- Mediterranean Frost Brew: bullet ice + cold brew coffee + oat milk + pomegranate syrup + orange blossom foam
- Mediterranean Paloma: mezcal + grapefruit juice soda + Cara Cara juice splash + za’atar syrup + lime slice
Menu Sighting
Fire Sign: Ghia sumac and chile spritz, mango, lime, Aleppo
— Aba, Chicago
About the Author
Rob Corliss is a three-time James Beard House guest chef with more than 30 years of experience that includes running world-class hotels, launching new concepts, working in top marketing agencies and owning the culinary consultancy ATE (All Things Epicurean) since 2009. Based in Nixa, Mo., ATE has an energizing passion focused on flavor innovation and is dedicated to connecting people to their food, environment and wellness. Rob is also a regular contributor to Flavor & The Menu.