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Onboard Holland America Line

Mediterranean Medley

You learned how to pull together an easy weeknight meal—including an appetizer—that touched on the different culinary influences of countries all around the Mediterranean. We started in the Eastern Mediterranean with hummus. We showed you our technique for achieving the smoothest, lightest hummus at home, without going to the trouble of peeling chickpeas. (We also gave you tips for making your own pita chips.) We used lamb, the meat of choice in many Mediterranean countries, to make meatballs seasoned with warm spices like cumin and cinnamon and bound with a panade to keep them moist. Couscous, the Moroccan pasta, made a perfect side dish mixed with quickly sauteed radicchio. We completed the meal with a fresh, creamy sauce made with Greek yogurt, mint, and lemon juice.

Download the handout we used for this course onboard your Holland America cruise [PDF].


Restaurant-Style Hummus

For the best flavor in our hummus recipe, we chose our tahini carefully and used it generously.


Lamb Meatballs with Couscous and Yogurt Sauce

Lamb meatballs are a staple throughout the Mediterranean. Our version features a hefty dose of chopped mint, warm spices, and a lemony yogurt sauce made in the skillet.