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Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon
A vibrant celebration of the shared flavors and traditions of the Eastern Mediterranean
Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing.
From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner.
Zaytinya—which draws its name from the Turkish word for olive oil—brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today.
Since Chef José Andrés opened the doors to his restaurant Zaytinya twenty years ago, food lovers have savored his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Zaytinya’s menu has always showcased the region’s extraordinary food traditions while innovating in José’s signature style: delicious, surprising, and made for sharing.
From crispy fried vegetables and perfectly spiced seafood to tender grilled kebabs and warm, fluffy pita, these recipes are simply irresistible as well as accessible to the home cook. The smooth dips and delectable roasts will happily feed a family on a weeknight or friends over for weekend dinner.
Zaytinya—which draws its name from the Turkish word for olive oil—brings to life the ingredients, techniques, dishes, and histories that are central to the way many of us love to eat today.
368 pages, Hardcover
Published March 19, 2024
288 people are currently reading
411 people want to read
About the author
José Andrés
41 books124 followersJosé Ramón Andrés Puerta, más conocido como José Andrés, es un cocinero español-estadounidense. Desde 2013 tiene también la nacionalidad estadounidense.
Chef/Owner of ThinkFoodGroup, star of the "Made In Spain" television series, and culinary creator and advocate.
Chef/Owner of ThinkFoodGroup, star of the "Made In Spain" television series, and culinary creator and advocate.
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Displaying 1 - 25 of 25 reviews
April 24, 2024
Zaytinya has consistently been one of my favorite Washington DC restaurants. Every visit to DC includes a meal there so I was delighted to learn Chef Jose Andres was finally putting out a cookbook to share the recipes for the delicious Eastern Mediterranean dishes from Greece, Turkey and Lebanon that I have enjoyed over the years.
Recipes are well written and easy to follow, and span the continuum from simple to complex. Less experienced cooks can begin with the more basic recipes and work their way to the more complicated ones. As every cookbook recommends, read the recipes before starting because several dishes require advance prep (bean based dishes) a day ahead or taste better the day after it has been prepared (stuffed grape leaves).
I noted every dish is made from scratch, so if you are looking to recreate a Zaytinya experience follow the recipes as written. But I think you can save some time without significantly compromising the flavors of the food with some shortcuts, like using canned chickpeas or jarred red peppers.
Imbued with the spirit of Chef Andres, head notes and chapter introductions convey his enthusiasm and love of the food he is presenting. The book is nicely designed with colorful photos for almost every dish (some of the foundational recipes for dressing and sauces don't have a photo). Pictorials showing the steps for some of the more involved recipes (kibbeh, pide, lamb leg) was a nice touch.
Recipes are well written and easy to follow, and span the continuum from simple to complex. Less experienced cooks can begin with the more basic recipes and work their way to the more complicated ones. As every cookbook recommends, read the recipes before starting because several dishes require advance prep (bean based dishes) a day ahead or taste better the day after it has been prepared (stuffed grape leaves).
I noted every dish is made from scratch, so if you are looking to recreate a Zaytinya experience follow the recipes as written. But I think you can save some time without significantly compromising the flavors of the food with some shortcuts, like using canned chickpeas or jarred red peppers.
Imbued with the spirit of Chef Andres, head notes and chapter introductions convey his enthusiasm and love of the food he is presenting. The book is nicely designed with colorful photos for almost every dish (some of the foundational recipes for dressing and sauces don't have a photo). Pictorials showing the steps for some of the more involved recipes (kibbeh, pide, lamb leg) was a nice touch.
May 7, 2024
Zaytinya is one of my favorite restaurants in DC so I was thrilled when the cookbook came out. I am so impressed that just about every recipe from the restaurant is included. The recipes seem incredibly accurate because everything I have made so far tastes exactly like the dish from the restaurant. I can't wait to continue cooking my way through this book! Thank you Chef for sharing your recipes.
October 29, 2024
I love quotable authors and Andrés doesn’t disappoint.
Both of these statements set up the philosophy and the goal of his most recent cookbook (and the restaurant of the same name). Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey and Lebanon is his attempt to capture the rich traditions of small plates, mezze, and how he turned traditional ancient recipes into his own. (His restaurant, Zaytinya, opened in 2002; this cookbook contains the final results and is a compendium of recipes from that establishment.)
Andrés states early on in the book that most of the ingredients that he once considered exotic are now easily found in most grocery stores (and of course, online). Thankfully he gives the reader permission to substitute. “Don’t turn back if you realize you are missing a one little ingredient” (13). Page 341 does offer resources for items you might truly need to pull off a dish though.
For one unfamiliar the Mediterranean pantry, this book offers explanations and definitions for everything: yogurt and labneh; rice, beans, legumes and grains; herbs and spices; fruits, veggies and nuts; and sweeteners. This latter section was the most interesting to me. While orange blossom water and pomegranate molasses are discussed, thyme flower honey is mentioned. (Strangely enough, tahini is discussed here, too.)
As always, I love good spice mix recipes and Andrés provides them: Lebanese Seven Spice, Golden Baharat, Sumac Rose Spice, Hawayej (a Yemeni spice mix), and Mushroom Garlic Salt. I have my own garlic confit recipe but his is simple, just garlic and a good olive oil. Other condiment recipes included are Harissa Chili Crips, Green Mint Oil, Sumac Onions, Pickled Red Onions, Preserved Lemons, Cardamom Apricots, Turmeric Pickles, Oven-Roasted Cherry Tomatoes, Cypriot Olive Mix, Spiced Smoked Walnuts and Candied Walnuts. Who would not want all of these things in their pantry?
I have probably tried four new hummus recipes this summer so I was drawn to his version, “Hommus” (46). The ingredients are the same but the prep is the key. Dried beans are soaked in a baking soda/water mixture overnight, rinsed, and then cooked in a new baking soda mixture. As fall is here, I will also try his Butternut Hommus (48). Know that there are the other “traditional” recipes like tzatziki, baba ghannouge, muhammara, etc. The Lemon-Honey Dressing (Ladolemono) is a delicious dressing that can be used on anything—mixed into Greek yogurt for a sauce, as a marinade for chicken or lamb 60). This dressing is also used in the Crispy Brussles Sprouts Afelia (186). I really can’t wait for the holidays to pull out recipes like Toum (Whipped Garlic Sauce) (68) and Garlicky Potato Spread (Skordalia) (73). Also, that Hommus!!!!
He includes a guide for creating an Eastern Mediterranean Cheese Plate (78-79), referencing back to recipes like those pantry recipes like the olives and apricots mentioned above. Again, I can’t wait for the holidays to pull this board out. The cheese section is mouth watering. Fresh Goat Cheese Shaklish (84) are just goat cheese balls rolled in za’atar and marinated in a thyme olive oil.
The soup and salad section again harkens back to the pantry with more uses for that lemon dressing. Most of the salads are dressed simply to highlight the flavors of the fresh veggies. I have to mention the Circassian Chicken Salad (Çerkez Tavuğu) (108). Panko bread crumbs are soaked in milk then emulsified into a creamy dressing with toasted walnuts, garlic, and cilantro and tossed into shredded chicken. To even elevate the dish more it’s garnished with candied walnuts and turmeric pickled raisins. The soup recipes begin with a basic chicken stock recipe but also includes recipes for Chicken Avgolemono, Red Lentil, Tomato and Trahana, Chilled Yogurt, and Cucumber Melon soups.
The breads section combines the practical with the challenging. One Dough Three Ways (129) is mixed in a stand mixer with a dough hook. That’s my kind of recipe. This dough is used in pita, pide, and lahmacun. I loved the accompanying pide recipes especially the za’atar one (130). The challenges come the phyllo section. While the instructions seemed to cover the process, I will probably never try this. There is also a recipe for lavash.
I was most excited about a falafel recipe (181) and I found that in the Rice, Beans, Grains and Eggs section. I loved all the fresh ingredients like all the fresh herbs, kale and spinach. The same goes for the vegetable section. Andrés sees veggies as one of his life works:
The Crispy Brussels Sprouts Afelia (a favorite at his restaurant and with his family) sounds amazing with a coriander-yogurt-honey-lemon dressing (186). The sprouts are almost deep fat fried to the perfect crispiness and then dressed. This recipe might make it on our holiday table.
There are lots of crispy and fried recipes in this section but Andrés also includes a treatise on smoking and adding that level of complexity to these beloved veggies.
I feel the need to abbreviate this review because I’m sure I’ve lost a few of you by now. Know that there are seafood, meats, “Sweets, Tea & Coffee,” and “Wines, Spirits & Cocktails.”
If you are still reading, please note that you can purchase the Kindle version of his book for ONLY $2.99. I had to buy it! Now I can fully explore the seafood, meats, dessert and cocktail sections!
I found myself just where I love to be, one foot in the old and one foot in the new—eating an old recipe that survives in the hands of a young cook. (1)
I always say that I don’t open restaurants, I tell stories (1)
Both of these statements set up the philosophy and the goal of his most recent cookbook (and the restaurant of the same name). Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey and Lebanon is his attempt to capture the rich traditions of small plates, mezze, and how he turned traditional ancient recipes into his own. (His restaurant, Zaytinya, opened in 2002; this cookbook contains the final results and is a compendium of recipes from that establishment.)
Andrés states early on in the book that most of the ingredients that he once considered exotic are now easily found in most grocery stores (and of course, online). Thankfully he gives the reader permission to substitute. “Don’t turn back if you realize you are missing a one little ingredient” (13). Page 341 does offer resources for items you might truly need to pull off a dish though.
For one unfamiliar the Mediterranean pantry, this book offers explanations and definitions for everything: yogurt and labneh; rice, beans, legumes and grains; herbs and spices; fruits, veggies and nuts; and sweeteners. This latter section was the most interesting to me. While orange blossom water and pomegranate molasses are discussed, thyme flower honey is mentioned. (Strangely enough, tahini is discussed here, too.)
As always, I love good spice mix recipes and Andrés provides them: Lebanese Seven Spice, Golden Baharat, Sumac Rose Spice, Hawayej (a Yemeni spice mix), and Mushroom Garlic Salt. I have my own garlic confit recipe but his is simple, just garlic and a good olive oil. Other condiment recipes included are Harissa Chili Crips, Green Mint Oil, Sumac Onions, Pickled Red Onions, Preserved Lemons, Cardamom Apricots, Turmeric Pickles, Oven-Roasted Cherry Tomatoes, Cypriot Olive Mix, Spiced Smoked Walnuts and Candied Walnuts. Who would not want all of these things in their pantry?
I have probably tried four new hummus recipes this summer so I was drawn to his version, “Hommus” (46). The ingredients are the same but the prep is the key. Dried beans are soaked in a baking soda/water mixture overnight, rinsed, and then cooked in a new baking soda mixture. As fall is here, I will also try his Butternut Hommus (48). Know that there are the other “traditional” recipes like tzatziki, baba ghannouge, muhammara, etc. The Lemon-Honey Dressing (Ladolemono) is a delicious dressing that can be used on anything—mixed into Greek yogurt for a sauce, as a marinade for chicken or lamb 60). This dressing is also used in the Crispy Brussles Sprouts Afelia (186). I really can’t wait for the holidays to pull out recipes like Toum (Whipped Garlic Sauce) (68) and Garlicky Potato Spread (Skordalia) (73). Also, that Hommus!!!!
He includes a guide for creating an Eastern Mediterranean Cheese Plate (78-79), referencing back to recipes like those pantry recipes like the olives and apricots mentioned above. Again, I can’t wait for the holidays to pull this board out. The cheese section is mouth watering. Fresh Goat Cheese Shaklish (84) are just goat cheese balls rolled in za’atar and marinated in a thyme olive oil.
The soup and salad section again harkens back to the pantry with more uses for that lemon dressing. Most of the salads are dressed simply to highlight the flavors of the fresh veggies. I have to mention the Circassian Chicken Salad (Çerkez Tavuğu) (108). Panko bread crumbs are soaked in milk then emulsified into a creamy dressing with toasted walnuts, garlic, and cilantro and tossed into shredded chicken. To even elevate the dish more it’s garnished with candied walnuts and turmeric pickled raisins. The soup recipes begin with a basic chicken stock recipe but also includes recipes for Chicken Avgolemono, Red Lentil, Tomato and Trahana, Chilled Yogurt, and Cucumber Melon soups.
The breads section combines the practical with the challenging. One Dough Three Ways (129) is mixed in a stand mixer with a dough hook. That’s my kind of recipe. This dough is used in pita, pide, and lahmacun. I loved the accompanying pide recipes especially the za’atar one (130). The challenges come the phyllo section. While the instructions seemed to cover the process, I will probably never try this. There is also a recipe for lavash.
I was most excited about a falafel recipe (181) and I found that in the Rice, Beans, Grains and Eggs section. I loved all the fresh ingredients like all the fresh herbs, kale and spinach. The same goes for the vegetable section. Andrés sees veggies as one of his life works:
Most of you know by now that I am on a mission to change the way people think about vegetables. I believe on of the roles I’m supposed to play on this beautiful earth is to encourage you to put more vegetables on your table and help elevate them to greatness. (178)
The Crispy Brussels Sprouts Afelia (a favorite at his restaurant and with his family) sounds amazing with a coriander-yogurt-honey-lemon dressing (186). The sprouts are almost deep fat fried to the perfect crispiness and then dressed. This recipe might make it on our holiday table.
There are lots of crispy and fried recipes in this section but Andrés also includes a treatise on smoking and adding that level of complexity to these beloved veggies.
I feel the need to abbreviate this review because I’m sure I’ve lost a few of you by now. Know that there are seafood, meats, “Sweets, Tea & Coffee,” and “Wines, Spirits & Cocktails.”
If you are still reading, please note that you can purchase the Kindle version of his book for ONLY $2.99. I had to buy it! Now I can fully explore the seafood, meats, dessert and cocktail sections!
May 8, 2024
Many are probably familiar with Chef José Andrés via his restaurants and/or his World Central Kitchen book, and here he is with another cookbook with his name. This time, the foods here are from the Mediterranean, reflecting the dishes and/or inspiration of his restaurant, Zaytinya. He is here sharing these various dishes with us as well as some of the stories behind them, his restaurant, his thoughts and more.
It is a cookbook in the traditional sense, with some background, ingredients, tools, and of course recipes. They range from complicated dishes to easier ones for the less experienced cooks. I have not had a chance to try them out, but from other reviews they seem to be very similar, if not exactly the same, so that is good to know.
That is pretty much all there is too it. As this cookbook is specifically about this restaurant, do not expect much, if anything, about his other work or WCK, etc. which is fine. He has other cookbooks and books for that so do not go into this one expecting it is anything else except about Zaytinya.
Only thing is that it is a big beautiful book, so if you're looking to keep it nice and clean you may want to either copy the recipe and/or buy a second copy to keep on the bookshelf, etc. But otherwise, I was happy to look through it and see these various dishes. I have never been to this restaurant but I would not be surprised if some people would be more motivated to go after this.
Borrowed from the library and that was best for. Would probably make for a great gift for the cook or Chef José Andrés fan in your life, etc.
It is a cookbook in the traditional sense, with some background, ingredients, tools, and of course recipes. They range from complicated dishes to easier ones for the less experienced cooks. I have not had a chance to try them out, but from other reviews they seem to be very similar, if not exactly the same, so that is good to know.
That is pretty much all there is too it. As this cookbook is specifically about this restaurant, do not expect much, if anything, about his other work or WCK, etc. which is fine. He has other cookbooks and books for that so do not go into this one expecting it is anything else except about Zaytinya.
Only thing is that it is a big beautiful book, so if you're looking to keep it nice and clean you may want to either copy the recipe and/or buy a second copy to keep on the bookshelf, etc. But otherwise, I was happy to look through it and see these various dishes. I have never been to this restaurant but I would not be surprised if some people would be more motivated to go after this.
Borrowed from the library and that was best for. Would probably make for a great gift for the cook or Chef José Andrés fan in your life, etc.
November 18, 2025
Pictures with every recipe? ✔️
Nice blurb before each? ✔️
Successfully recreatable? (yes it’s a made up word) ✔️
Love the take on Spanakopita. I sautéed my spinach in a teaspoon of OO instead of blanching. Spinach has so much water in it so make sure you squeeze it out.
Marinated chicken kabobs were a hit. Made this a few times.
Adana kabobs are so tasty and relatively easy to make
What I love is the use of sumac in the recipes. So much flavor in the food I found myself coming back to this cookbook repeatedly over a month.
Nice blurb before each? ✔️
Successfully recreatable? (yes it’s a made up word) ✔️
Love the take on Spanakopita. I sautéed my spinach in a teaspoon of OO instead of blanching. Spinach has so much water in it so make sure you squeeze it out.
Marinated chicken kabobs were a hit. Made this a few times.
Adana kabobs are so tasty and relatively easy to make
What I love is the use of sumac in the recipes. So much flavor in the food I found myself coming back to this cookbook repeatedly over a month.
April 24, 2024
I love Jose Andres and everything he is doing to make this world a better place. I'm intrigued by the recipes in this book but have not had a chance to try any yet. As I make more of them, I may adjust my rating accordingly. There were quite a few recipes though that I just knew I wasn't going to make either because of ingredients or the labor seemed more time consuming. The pictures were gorgeous though and made everything look delicious!
October 16, 2024
This is a standout cookbook for me in 2024. I have cooked almost 30 recipes, and would repeat all but a few. There are more I am planning to try. Favorites so far include the cucumber-melon chilled soup, marinated chicken kebabs, buttery shrimp with dill, the tabbouleh and shakshouka, and the walnut ice cream.
Read
October 28, 2024I tried one thing and let me tell you it was a FLOP. Which I accept. I’d love to eat these foods but they’d require buying a lot of ingredients that I wouldn’t use up before they went bad. Can’t be doing that in this economy! Didn’t read through the whole thing but I’m sure there are good tips. I’ll settle for going to the restaurant in DC.
December 31, 2024
Love the restaurant in DC and was excited when the cookbook came out. I read it in one evening and can’t wait to try the recipes. Making my list now of the ingredients I can’t source locally so I can stick my pantry as I find them. I will start cooking with the recipes I can’t source locally though.
January 29, 2025
Jose’s books are always filled with stories about the food, and this has a particular bent on Mediterranean. There are some things I want to make and one simple delicious lamb and hummus recipe I did enjoy. But mostly it made me want to go to the restaurant and let them make these delicious looking dishes for me.
September 26, 2024
A beautiful cookbook. Recipes are spectacular. That said, not all ingredients are readily available for a lot of cooks. Most recipes are not that complicated but might be challenging for novice cooks.
Read
April 6, 2025Gorgeous full color photos, and unusual (for the USA palate) recipes along with somewhat familiar recipes. All fresh, full color and unique. Lovely plating. I can't wait to try to make some of the recipes. Lots of detail, and lovely story and history of the foods/recipes.
Worth a read/look/cook!
Worth a read/look/cook!
July 9, 2025
Some recipes are a bit more fancy, meaning they have extra steps just for the fun of it. Really good stuff tho. I didn't finish EVERY recipe, despite my desire to, but all the ones I made were pretty good and all the ones I didn't make looked good.
April 1, 2024
Having been to this restaurant on a few occasions, so excited for these recipes!
May 2, 2024
I haven't read a cookbook that ever inspired me this much about cooking, flavors, cultures and travel. I bought this beautiful book after enjoying it from the library for my coffee table:)
May 20, 2024
Beautiful cookbook! Just a lot of recipes I don’t actually see myself making.
Read
June 7, 2024Made the fattoush and the mujadara. There are a lot of grilling recipes that look so good but I have no grill 😭
July 4, 2024
first time a cookbook has ever made me cry
September 1, 2024
A contender for my favorite cookbook of the year! Gorgeous photographs, captivating storytelling, and delicious recipes in this cookbook by the inspirational José Andrés!
September 24, 2024
Excellent cookbook, a great combination of simple recipes for quick. delicious meals and more complicated recipes making for impressive and rewarding dishes- the Toum recipe is phenomenal.
November 28, 2024
The World Central Kitchen Cookbook was better but I appreciated the Leb Tav hummus recipe.
December 20, 2024
I would happily eat most of the dishes from this book. Nice pictures and thoughtful explanations of the recipes' origins around the Mediterranean.
December 21, 2024
Some interesting things to try.
June 3, 2025
Loved eating at this restaurant and reading the book made me hungry each time! I’ve yet to try any of the recipes but there are definitely some earmarked to try sooner than later!
September 11, 2025
THANK YOU JOSE ANDRES.
Displaying 1 - 25 of 25 reviews