Authentic Mediterranean dishes cooked in olive oil and butter — seed oil free.
Cookie Recipes
Cantucci — the original Tuscan biscotti — are twice-baked almond biscuits made in olive oil and butter, not butter alone. The twice-baking creates the dry, hard texture designed for dipping in vin santo.
Mediterranean Recipes
Savor Mediterranean brings 20 authentic Greek, Italian, Turkish and Moroccan recipes to the seed oil free kitchen — cooked in olive oil and butter, the way Mediterranean cuisines were built.
MAHA Recipes
Coq au vin — bone-in chicken braised in red wine with butter, lardons, and mushrooms. The French classic, entirely seed oil free. 90 minutes.
MAHA Recipes
Mujaddara — slow-caramelised onion, green lentils, and rice cooked in olive oil. The Lebanese seed oil free staple. Vegan, 45 minutes.
MAHA Recipes
Moroccan chicken with preserved lemon, olives, and ras el hanout cooked in butter and olive oil. Seed oil free. One pan, 45 minutes.
MAHA Recipes
Lebanese kibbeh — ground lamb and bulgur wheat croquettes fried in lamb fat or tallow. Seed oil free. The national dish of Lebanon.
Mediterranean Recipes
Baba ganoush — smoky charred aubergine dip with tahini and olive oil. Seed oil free. Better made at home than any shop-bought version.
Lamb kleftiko — Greek slow-baked lamb in butter and herbs, sealed in parchment. Falls from the bone after 3 hours. Seed oil free.
Mediterranean Recipes
Classic hummus with extra virgin olive oil — no canola, no seed oil dressings. The real Lebanese way. Better than any shop-bought.
Mediterranean Recipes
Ratatouille — classic Provençal stewed summer vegetables in olive oil. Slow-cooked, deeply flavoured. Seed oil free. Vegan.
Mediterranean Recipes
Lamb kofta — spiced ground lamb meatballs grilled in tallow. Middle Eastern street food. Seed oil free. With tahini sauce.
Mediterranean Recipes
Spaghetti carbonara with butter and lard — no cream, no seed oils. The Roman original with guanciale substitute. Ready in 20 minutes.
What to throw out, what to buy, and 5 recipes to cook this week — plus a new recipe by email every Monday.
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