Zaytinya – Cookbook Giveaway

Enter our US/CA giveaway to win one of three copies of Zaytinya: Delicious Mediterranean Dishes from Greece, Turkey, and Lebanon by José Andrés.

Since Chef José Andrés opened the doors to his famed restaurant in Washington D.C. twenty years ago, Zaytinya has been full of people enjoying his creative adaptations of the classic dishes of Greece, Turkey, and Lebanon. Now with locations in New York (2022) and South Beach (2023) as well as working on a Las Vegas location, the menu has always honored the region’s traditions while innovating and updating in José’s signature style – delicious, surprising, and made for sharing.

Zaytinya draws its name from the Turkish word for olive oil: the liquid gold that unites a region whose food still reflects the legacy of Ottoman culture. What unites the people of the Eastern Mediterranean is stronger than what divides them: the extraordinary food, ancient folklore, and the heartfelt philosophy of sharing a meal.

Above all, the dishes of Zaytinya are not just delicious but accessible for the home cook. From the smooth dips to the Sunday roasts, they will happily feed a family on a weeknight or friends over for weekend dinner.

This title is filled with gorgeous photography and inspirational recipes for cooks of all levels. Special thanks to the publisher for sharing two recipes for our Members to try now:

Greek zucchini fritters (Kolokythokeftedes) 
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Makes 16 fritters

It’s a mouthful, and many of our diners won’t attempt to say the name of this dish, and instead just point to the menu. But take the opportunity to learn a little Greek: “kolokythi” (zucchini) plus “keftedaki” (meatball). No matter how you say it (or not!), it’s one of our favorites – light fritters with a crunchy exterior and a sweet, creamy inside. I first tasted this dish in Santorini, where the rich volcanic soil of the Greek island makes for superb zucchini and tomatoes. If you can use in-season farmers’ market vegetables, the dish will be at its peak, but grocery-store zucchini will get you most of the way there. If you can’t find Kefalograviera, Manchego cheese can be substituted; just add a pinch more salt as Manchego is less salty than Kefalograviera.

For the caper-yogurt sauce:

  • 2/3 cup Greek yogurt
  • 1 teaspoon caper brine, plus 1 tablespoon capers
  • ¼ teaspoon orange blossom water
  • Pinch kosher salt
  • 1/4 teaspoon dried mint
  • Extra-virgin olive oil

For the fritters:

  • 2 cups shredded zucchini
  • 3 scallions, thinly sliced
  • 1 tablespoon chopped parsley
  • 2 teaspoons chopped mint
  • 1 teaspoon dried oregano
  • 1/3 cup panko bread crumbs
  • 2 ounces Kefalograviera cheese, grated or shredded
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon freshly ground white pepper
  • ½ teaspoon kosher salt
  • 2 large egg whites
  • 2 tablespoons canola oil, plus more if needed

To make the sauce, whisk together the yogurt, caper brine, orange blossom water, 2 teaspoons of water, and a pinch of salt in a mixing bowl until smooth. If the sauce is too thick, add another teaspoon of water. Cover and refrigerate until ready to use.

For the fritters, stir together the zucchini, scallions, parsley, mint, oregano, panko, cheese, flour, pepper, and salt in a large bowl. Whip the egg whites in a medium bowl until firm peaks form, then fold into the zucchini mixture.

Heat about 2 tablespoons of canola oil in a large nonstick sauté pan over medium-high heat. Spoon 1 heaping tablespoon of zucchini batter onto the hot pan to form each fritter, using a spoon to pat them out to about 2 inches wide, and cook, turning once, until nicely browned, about 1 to 2 minutes per side.

Transfer the fritters to a paper-towel-lined plate to drain. Continue with the remaining batter, being careful not to crowd the pan, until you have 16 fritters. If you need to add a bit more oil to the pan, be sure to let it get hot before adding more batter.

To serve, remove the caper-yogurt sauce from the refrigerator, give it a good stir, then spread it in a shallow serving bowl set on a serving platter. Top the sauce with the whole capers, sprinkle with dried mint, and drizzle with a little olive oil. Arrange the fritters around the sauce.

Olive oil cake
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Makes 1 cake

I like to say that I have olive oil running through my veins. It’s deep in the DNA of all Mediterranean people and is one of the things that connects Spaniards like me to our neighbors in the Eastern Mediterranean. This cake is one of my favorite ways to serve olive oil for dessert. It’s rich but not heavy, sweet but not too much, and has a nice hint of lemon. Make sure to use good extra-virgin olive oil. It doesn’t have to be the most expensive stuff, but since there’s a whole cup in there, you want to use something high quality that’s not too spicy. This versatile cake pairs well with all kinds of fruit; try whatever is in season, like clementines, apricots, figs, or peaches.

  • 1¼ cup (250 grams) sugar, divided, plus more for dusting
  • 1 vanilla bean
  • 4 large eggs, yolks and whites separated
  • 3 tablespoons (42 grams) lemon juice
  • Zest of 1 lemon
  • 1⅓ cup plus 2 tablespoons (170 grams) cake flour, sifted
  • 1 cup plus 2 tablespoons
  • (240 grams) extra-virgin olive oil, plus more for drizzling
  • 1 teaspoon kosher salt
  • 1 cup heavy cream
  • ½ teaspoon orange blossom water
  • 1 tablespoon powdered sugar
  • 1 to 2 clementines

Preheat the oven to 325ºF.

Put ¾ cup plus 1 tablespoon (160 grams) of the sugar in the bowl of a stand mixer with a whisk attachment. Split the vanilla bean with a sharp knife and scrape the seeds from the bean into the sugar. Add the egg yolks, lemon juice, and lemon zest and mix on medium speed until everything is combined. Gradually add the sifted flour with the mixer running, scraping the sides of the bowl once or twice. After all the flour has been incorporated, keep the mixer running and drizzle in the olive oil in a steady stream, scraping the bowl again. Transfer the batter to a large mixing bowl and set aside.

Combine the egg whites and salt in a large mixing bowl and whip on medium speed, using a hand mixer or stand mixer, until a light foam begins to form. Gradually add the remaining sugar (85 grams) to the egg whites and continue to whip until stiff peaks form. Gently fold the egg whites into the batter, in three parts, until just combined. Line the bottom of a 10-inch springform pan with oiled parchment paper, then pour in the airy batter, being careful to not deflate it. Bake for 45 minutes, or until the cake is nicely browned. Test the cake by inserting a cake pick or paring knife in the center of the cake; if the tester comes out clean, it’s done. If not, continue to bake for a few minutes more, and test again. Cool the cake in the pan on a cooling rack, then remove from the springform pan.

While the cake is baking, prepare the whipped cream. Combine the heavy cream, orange blossom water, and powdered sugar in a large mixing bowl and whip on medium-high speed, using a hand mixer or stand mixer, until soft, pillowy peaks begin to form, about 4 minutes.

Peel the clementines and separate into sections. With a clean dry towel, rub each section to remove as much of the white pith off the membrane as possible. Cut away the white center seam of each segment with a sharp knife or kitchen shears and remove any seeds. Then, using a serrated knife, slice the clementine in half lengthwise through the thick back part of the segment and spread open like a book.

Serve the cake warm or room temperature with spoonfuls of whipped cream, clementine segments, and a drizzle of olive oil.

Special thanks to the publisher for providing three copies of this title in our promotion. Entry options include answering the following question in the comments section of this blog post.

Which recipe in the index would you like to try first?

Please note that you must be logged into the Rafflecopter contest before posting or your entry won’t be counted. For more information on this process, please see our step-by-step help post. Once you log in and enter your member name you will be directed to the next entry option – the blog comment. After that, there are additional options that you can complete for more entries. Be sure to check your spam filters to receive our email notifications. Prizes can take up to 6 weeks to arrive from the publishers. If you are not already a Member, you can join at no cost. The contest ends at midnight on May 21st, 2024.

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Post a comment


  • matag  on  March 21, 2024

    Lobster tzatziki

  • Jillyb3  on  March 21, 2024

    There are so many yummy looking recipes in here! Braised artichokes and spring vegetables (Zeytinyagli enginar) and Falafel look good.

  • lean1  on  March 21, 2024

    lemon honey dressing sounds good.

  • hirsheys  on  March 21, 2024

    Roasted Beet Salad

  • ravensfan  on  March 21, 2024

    Turkish stuffed eggplant (Imam bayildi)

  • stepspior  on  March 21, 2024


  • Kerreydp  on  March 21, 2024

    Cardamom apricots and Lamb and eggplant pie

  • Wende  on  March 21, 2024

    Creamy caviar spread (Taramosalata)

  • miggsy  on  March 21, 2024

    Turkish stuffed eggplant

  • MKcooks  on  March 21, 2024

    Olive oil cake

  • riley  on  March 22, 2024

    Savory dumplings in yogurt sauce – Manti

  • Anne  on  March 22, 2024

    Since they’re just in season now, the grilled-asparagus-with-smoked-labneh. And a bunch of others!

  • dataentrytard  on  March 22, 2024

    I would like to try the Cardamom apricots.

  • dadekian  on  March 22, 2024

    Octopus Santorini

  • paladineh  on  March 22, 2024

    It all looks amazing, but I think the Turkish eggplant would be a delicious summer meal.

  • Babycarrot  on  March 22, 2024

    Summer pickled vegetables

  • monasli  on  March 22, 2024

    Lamb baharat kebabs.

  • vickster  on  March 22, 2024

    Herbed Tahini Sauce

  • locopomtini  on  March 22, 2024

    Butternut hommus

  • sarahawker  on  March 22, 2024

    Greens phyllo pie (Hortopita)

  • Delfina69  on  March 22, 2024

    Crab cakes

  • Stephenn31  on  March 22, 2024

    Definitely want to try the Kolokythokeftedes (and the caper sauce sounds fun) and the Marinated chicken kebabs.

  • exploringfood  on  March 22, 2024

    Golden baharat, cardamon apricots, and recipes with Urfa peppers.

  • Pennyf  on  March 22, 2024

    Oyster saganaki sounds wonderful. Always looking for new oyster recipes.

  • MollyDT  on  March 22, 2024

    Greens phyllo pie (Hortopita) and Turkish eggs with yogurt and chili crisp (Çilbir)! Wow, so many intriguing options in this cookbook!

  • htomren  on  March 22, 2024

    White bean stew (Piyaz)

  • LeMinou  on  March 22, 2024

    Lobster tzatziki

  • michalow  on  March 22, 2024

    I’m going straight to the Greek yogurt with apricots, because I’ve had it the restaurant’s version and I know how good it is.

  • rkosully  on  March 23, 2024

    I would try making the candied walnuts first.

  • Laura1  on  March 23, 2024

    Cardamom apricots

  • mph993  on  March 23, 2024

    Shrimp saganaki!

  • RDJ82  on  March 23, 2024

    I would love to learn how to make garlic confit and the marinated chicken skewers. I need a good go-to chicken marinade!

  • clairew137  on  March 24, 2024

    Turkish stuffed eggplant

  • sylviaread  on  March 24, 2024

    I’m excited about the seared halloumi salad with pomengranate and the phyllo greens pie. Everything looks amazing!

  • Haigster  on  March 24, 2024

    Spicy Pork Chops

  • infotrop  on  March 24, 2024

    Seared scallops with tzatziki

  • debakken  on  March 25, 2024

    The butternut hummus sounds amazing! The first recipe I would make.

  • Katey501  on  March 25, 2024


  • filmster  on  March 25, 2024


  • Nancith  on  March 25, 2024

    White bean stew (Piyaz) looks tasty.

  • dbielick  on  March 26, 2024

    Chicken youvetsi

  • Ricctp6  on  March 26, 2024

    Turkish food holds a special place in my heart as I traveled through when I was a young archaeologist. I especially miss mussels and rice with an extraordinary amount of lemon.

  • scoutycat  on  March 26, 2024

    Greek fish soup!

  • roxlet  on  March 27, 2024

    Turkish stuffed eggplant

  • jab1015  on  March 27, 2024

    Braised lamb with eggplant

  • skvalentine  on  March 27, 2024

    I love anything by Jose Andres. I’d probably start with the red lentil soup.

  • sdadri  on  March 27, 2024

    wonderful chef!

  • tucsonsandy  on  March 27, 2024


  • LPoulsen  on  March 27, 2024

    Seven spice lamb leg with lemon potatoes sounds right up my street!

  • ramyaviv  on  March 27, 2024

    I live in DC, and Zaytinya is one of my favorite restaurants in town. I’ve enjoyed the crispy brussel sprouts afelia several times, and that would definitely be the first thing I would cook from this book!

  • greeneahr  on  March 27, 2024

    The carrot fritters with pistachio sauce, which coincidentally, I am making tonight because this recipe was in today’s Washington Post Foos Section!

  • OVargas  on  March 27, 2024

    I love Jose Andres! His food is magical and the work he is doing to benefit the world is inspiring! He fed my island when Maria hit Puerto Rico and he has continue feeding the needy since then. Thank you Jose Andres.

  • Lynled  on  March 27, 2024

    Octopus Santorini

  • teaandmangoes  on  March 27, 2024

    Vegetable ezme sauce.

  • TBipp  on  March 27, 2024

    Citrus and olive salad

  • sscheele  on  March 27, 2024

    Can’t wait to check out this book. José Andrés is a phenomenal humanitarian.

  • sscheele  on  March 27, 2024


  • Mgrots  on  March 27, 2024

    Walnut Delight. Everything I have in my fridge and pantry. Milk, cream and buttermilk? I am intrigued. Walnuts floating in a white milky sea on phylo rafts? It WILL be the first recipe I look up.

  • LunariaLovesTes  on  March 28, 2024

    Butternut Hummus

  • cleeengel  on  March 28, 2024

    Turkish coffee chocolate cake !

  • KatBry  on  March 28, 2024

    Green Mint Oil sounds really good

  • smrc  on  March 28, 2024

    Lots to tempt me but the first recipe I would make is Grilled asparagus with smoked labneh (page 198).

  • oduong930  on  March 28, 2024

    Turkish stuffed eggplant

  • Knitknut  on  March 28, 2024

    I definitely want to make Turkish eggs with yogurt and chili crisp (Çilbir) first! I love Jose Andres!

  • Leonard5854  on  March 28, 2024

    Fried squid

  • DarcyVaughn  on  March 29, 2024

    White asparagus tzatziki

  • Sfgordon  on  March 30, 2024

    Seared halloumi with citrus and dates

  • Tapper42nd  on  March 30, 2024

    Pickled red onions!

  • BMeyer  on  March 31, 2024


  • Susan.D  on  April 1, 2024

    I am increasingly cooking Mediterranean style- it is the tastiest and healthiest cuisine!

  • Alyssaj  on  April 1, 2024

    Another olive cake to try.

  • antpantsii  on  April 2, 2024

    Everything looks tempting to try!
    White Asparagus Tzatziki would be where I’d begin

  • jbaugher  on  April 2, 2024


  • cnew111  on  April 2, 2024

    unfamiliar with this cuisine and want to try making some dishes! i’d start with the greek zucchini fritters as listed in this post.

  • GreenhouseCheryl  on  April 2, 2024

    Turkish eggs with yogurt and chili crisp (Çilbir)

  • elysedc  on  April 3, 2024

    Wheat berry kisir

  • yaleksly  on  April 3, 2024

    Chicken soup avgolemono – we had this at Zaytinya in DC and I look forward to making it at home.

  • LoraT  on  April 4, 2024

    One of my favorite DC restaurants! I will be there at the end of this month.

    So much looks good. Will try making the Kofte Kebabs, but so much more!

  • sarah3079  on  April 4, 2024

    I so admire chef Andres and his World Central Kitchen!

  • jenncc  on  April 4, 2024

    Olive oil cake

  • Silvia.gil  on  April 5, 2024

    Turkish stuffed eggplant

  • Carolynhaack  on  April 5, 2024

    Cardamom apricots sound divine

  • dzm  on  April 5, 2024

    Roasted beet salad

  • Amd127  on  April 5, 2024

    Shrimp saganaki

  • jberry  on  April 5, 2024

    Butternut hommus. Eyeballing the squash in my veggie basket right now.

  • avonleajules  on  April 5, 2024

    olive oil cake, yum!

  • maggz19671  on  April 5, 2024

    Roasted beef salad

  • debbiehb  on  April 5, 2024

    Watermelon and feta salad

  • allisonatmontara  on  April 5, 2024

    Greek zucchini fritters.

  • szapolsky  on  April 5, 2024

    Anything we can do to support Jose Andres we’ll do.

  • Culinarycarol  on  April 5, 2024

    I would like to try savory dumplings in yogurt sauce

  • LaurenE  on  April 6, 2024

    Turkish stuffed eggplant (Imam bayildi)

  • virjeania  on  April 6, 2024

    Lobster tzatziki

  • CatsintheKitchen  on  April 6, 2024

    Golden spiced cauliflower

  • sarahteertzah  on  April 6, 2024

    Baba ghannouge

  • MissKoo  on  April 6, 2024

    Carrot Fritters with Pistachio Sauce. Just made them today for a cocktail party. Mmmmm.

  • laurencooks  on  April 7, 2024

    Seven spice lamb leg with lemon potatoes (yum!)

  • hangryviking  on  April 8, 2024

    Greens phyllo pie (Hortopita)

  • Ethylester  on  April 9, 2024

    Okra and tomato stew

  • Laluzdelaluna  on  April 10, 2024

    Turmeric pickled vegetables

  • dianesf72  on  April 10, 2024

    I respect anything Jose Andres does…

  • annieski  on  April 11, 2024

    celebration rice, although the lobster tzatziki is also intriguing

  • ReUseQueen  on  April 11, 2024

    Hommus pg 46 To see how a traditionalist’s recipe compares with my standby from the original Moosewood Cookbook.

  • acecil  on  April 11, 2024

    zucchini fritters

  • cjsadler  on  April 12, 2024

    Greek yogurt with apricots

  • hillsboroks  on  April 13, 2024

    Sumac rose spice

  • jaclynrandolph  on  April 14, 2024

    So excited to make the htipti and the shrimp saganaki!

  • kmwyman  on  April 14, 2024

    Spring pea tzatziki

  • teamkies  on  April 14, 2024

    Braised lamb with creamy eggplant (Hünkâr begendi)

  • itssteph  on  April 16, 2024

    Seared scallops with tzatziki

  • AnQsMom  on  April 19, 2024

    Roasted beet salad

  • mhandakas  on  April 19, 2024

    My yaya taught me how to make zucchini fritters, but I’ll the recipe in Zaytinya for fun. Wish my local grocery store carried mizithra cheese. Sigh…

  • JenjiD  on  April 19, 2024

    Preserved lemons

  • t.t  on  April 19, 2024

    Vegetable ezme sauce

  • banba1  on  April 19, 2024

    Well! I don’t know if I can find pastirma locally, but Pastirma with apricots would be my first choice!

  • Starry_Joce  on  April 20, 2024

    I would like to try Spanakopita first.

  • dusksunset  on  April 20, 2024

    Turkish stuffed eggplant

  • Teriosityb  on  April 21, 2024

    The cauliflower, hoping they’re the same as the restaurant!

  • Karla123  on  April 23, 2024

    Olive, walnut, and tomato salad!

  • Ljhfike  on  April 23, 2024

    Garlic confit

  • Kate2348  on  April 23, 2024

    Imam Bayaldi! Love that meal.

  • klrclark  on  April 25, 2024

    Lamb baharat kebabs

  • Pamyoungvb  on  April 25, 2024

    Sumac onions sounds intriguing with lots of possibilities.

  • Curlymirta  on  April 25, 2024

    Cardamom apricots. Love everything cardamom

  • ChicagoJen  on  April 25, 2024

    Spiced lentils and rice

  • hibeez  on  April 26, 2024

    Carrot fritters with pistachio sauce.

  • skichick  on  April 28, 2024

    Carrot fritters with pistachio sauce

  • Jnr2389  on  April 29, 2024

    I would try the turmeric vegetables first!

  • JenjiRM  on  April 29, 2024

    Crab cakes with garlic-yogurt sauce

  • betsyradelow  on  April 30, 2024

    Olive oil cake

  • braabpro  on  May 1, 2024

    Asparagus salad

  • tcjanes  on  May 2, 2024

    Greek zucchini fritters

  • cellenly  on  May 2, 2024

    sesame salmon

  • jberry  on  May 5, 2024

    Turkish tomato and egg scramble (Menemen), has me thinking about brunch right now.

  • tarae1204  on  May 7, 2024

    Seared scallops with tzatziki

  • flatly0909  on  May 10, 2024

    Octopus Santorini!

  • IsaSim  on  May 10, 2024

    Oh la la! I would like to try the Crispy Brussels sprouts afelia.

  • guppymomma  on  May 10, 2024

    Definitely want to try the zucchini fritters

  • veggiegranny72  on  May 10, 2024

    the olive oil cake sounds great with the spring strawberries

  • MaineDruid  on  May 10, 2024

    Citrus and olive salad (Portakal salatasi) – the combination of citrus fruits and olives seems so counterintuitive that I must try it.

  • Dannausc  on  May 10, 2024

    Cardamom apricots

  • Jenjeanh  on  May 10, 2024

    Meatballs in spiced tomato sauce

  • cljones  on  May 10, 2024


  • porcupines  on  May 10, 2024

    The spring pea tzatziki sounds really delicious!

  • dduvall  on  May 10, 2024

    Savory dumplings in yogurt sauce (Manti)

  • ktpotat  on  May 11, 2024

    Golden Baharat

  • olav.eyb  on  May 11, 2024

    interesting to see Andrés take on other Med cuisines

  • davisesq212  on  May 11, 2024

    I would try the Chicken freekeh.

  • tucsonsandy  on  May 13, 2024

    Olive oil cake

  • RSW  on  May 14, 2024

    Braised artichokes and spring vegetables (Zeytinyagli engina

  • DLC  on  May 14, 2024

    Golden spice cauliflower

  • orchidlady01  on  May 15, 2024

    Oven-roasted cherry tomatoes

  • janv  on  May 16, 2024

    Olive oil cake

  • Pizzacat13  on  May 18, 2024

    The Lamb Baharat Kebabs.

  • laurenodell  on  May 20, 2024


  • love2chow  on  May 23, 2024

    Adana kebab

  • Judegreb  on  May 24, 2024

    Herbed tahini sauce could be a new all time fave!

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