Moussaka

Moussaka is a classic Greek dish that embodies the essence of Mediterranean flavors and textures. This hearty casserole features layers of eggplant, ground meat, and a creamy béchamel sauce, creating a harmonious blend of tastes that’s both comforting and satisfying. Here’s a traditional Moussaka recipe for you to enjoy:

Ingredients:

For the meat sauce:

• 500g ground lamb or beef
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes
• 1/2 cup red wine
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for cooking

 

For the eggplant layer:

• 2 large eggplants, sliced into rounds
• Olive oil for brushing
• Salt

 

For the béchamel sauce:

• 4 cups milk
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 1 cup grated Parmesan cheese

 

Instructions:

1. Begin by preparing the meat sauce. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
2. Incorporate the ground meat into the skillet, breaking it up with a spatula. Cook until browned and fully cooked through.
3. Pour in the crushed tomatoes and red wine. Season with oregano, salt, and pepper. Allow the sauce to simmer for about 20-25 minutes, allowing the flavors to meld together. Once done, set the sauce aside.
4. Preheat your oven to 375°F (190°C).
5. Brush the eggplant slices with olive oil on both sides and sprinkle with a pinch of salt. Place them on a baking sheet and roast in the preheated oven for about 20-25 minutes or until they are softened and slightly golden.
6. For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for a few minutes until the mixture forms a roux and becomes slightly golden.
7. Gradually pour in the milk while continuously whisking to avoid lumps. Cook the sauce until it thickens and coats the back of a spoon.
8. Stir in ground nutmeg, salt, and pepper. Remove the saucepan from heat.
9. Temper the beaten eggs by gradually adding a small amount of the hot béchamel sauce while stirring the eggs. Then, gradually pour the egg mixture back into the sauce while stirring vigorously to prevent curdling.
10. Mix in the grated Parmesan cheese until the sauce is smooth and well combined. Set the béchamel sauce aside.
11. In a greased baking dish, arrange a layer of roasted eggplant slices at the bottom.
12. Spread the meat sauce evenly over the eggplant layer.
13. Place another layer of roasted eggplant slices on top of the meat sauce.
14. Pour the béchamel sauce over the top eggplant layer, spreading it evenly with a spatula.
15. Bake the Moussaka in the preheated oven for about 45-50 minutes or until the top is golden and bubbling.
16. Once done, remove from the oven and allow it to cool slightly before slicing and serving.

 

Moussaka, with its layers of flavor and texture, offers a comforting and rich culinary experience that captures the heart of Greek cuisine. Enjoy this dish with loved ones, savoring the timeless flavors of the Mediterranean.

 

Pastitsio – Greek Lasagne

Pastitsio, often referred to as Greek Lasagne, presents a delectable culinary delight inspired by Greek flavors. This savory dish showcases layers of flavors and textures, showcasing a harmonious fusion of Mediterranean ingredients. Crafted with care and attention to detail, Pastitsio offers a tantalizing experience that mirrors the comfort of lasagna while infusing it with Greek culinary traditions.

Ingredients:

For the meat sauce:

• 500g ground beef or lamb
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1 can (400g) crushed tomatoes
• 1/2 cup red wine
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil for cooking

 

For the béchamel sauce:

• 4 cups milk
• 1/2 cup butter
• 1/2 cup all-purpose flour
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• 2 large eggs, lightly beaten
• 1 cup grated Parmesan cheese

 

For the pasta layer:

• 350g penne pasta or other tubular pasta, cooked al dente

 

Instructions:

1. Begin by preparing the meat sauce. In a large skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent. Add the minced garlic and cook for another minute.
2. Incorporate the ground meat into the skillet, breaking it up with a spatula. Cook until browned and fully cooked through.
3. Pour in the crushed tomatoes and red wine. Season with oregano, cinnamon, salt, and pepper. Allow the sauce to simmer for about 20-25 minutes, allowing the flavors to meld together. Once done, set the sauce aside.
4. For the béchamel sauce, melt the butter in a saucepan over medium heat. Add the flour and whisk constantly for a few minutes until the mixture forms a roux and becomes slightly golden.
5. Gradually pour in the milk while continuously whisking to avoid lumps. Cook the sauce until it thickens and coats the back of a spoon.
6. Stir in ground nutmeg, salt, and pepper. Remove the saucepan from heat.
7. Temper the beaten eggs by gradually adding a small amount of the hot béchamel sauce while stirring the eggs. Then, gradually pour the egg mixture back into the sauce while stirring vigorously to prevent curdling.
8. Mix in the grated Parmesan cheese until the sauce is smooth and well combined. Set the béchamel sauce aside.
9. Preheat your oven to 350°F (175°C).
10. In a large mixing bowl, combine the cooked pasta with a small portion of the béchamel sauce to coat the pasta evenly.
11. Assemble the Pastitsio by layering half of the pasta mixture at the bottom of a baking dish.
12. Spread the meat sauce evenly over the pasta layer.
13. Place the remaining pasta mixture on top of the meat sauce layer.
14. Pour the remaining béchamel sauce over the top pasta layer, spreading it evenly with a spatula.
15. Bake the Pastitsio in the preheated oven for about 45-50 minutes or until the top is golden and bubbling.
16. Once done, remove from the oven and allow it to cool slightly before slicing and serving.

 

Pastitsio, a delightful fusion of Greek and Italian influences, offers a hearty and comforting meal that embodies the essence of Mediterranean cuisine. Enjoy this flavorful dish with family and friends, savoring the rich layers of taste that it brings to your table.

 

Tzatziki sauce

Tzatziki sauce is a classic Greek condiment that’s both refreshing and flavorful. This creamy sauce is commonly served as a dip or a topping, and it’s especially popular with grilled meats, pita bread, and vegetables. Here’s a simple Tzatziki sauce recipe for you to enjoy:

Ingredients:

• 1 cup Greek yogurt (strained yogurt)
• 1 cucumber, peeled, grated, and drained
• 2-3 cloves of garlic, minced
• 1 tablespoon extra-virgin olive oil
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh dill or mint, finely chopped
• Salt and pepper to taste

 

Instructions:

1. Begin by grating the cucumber. After grating, place the grated cucumber in a fine-mesh sieve or a cheesecloth-lined bowl to drain excess moisture. You can press the cucumber gently with a spoon to remove more liquid. Allow it to drain for about 15-20 minutes.
2. In a bowl, combine the Greek yogurt, minced garlic, olive oil, and fresh lemon juice. Mix well until all the ingredients are combined.
3. Squeeze the drained cucumber to remove any remaining moisture, then add it to the yogurt mixture.
4. Incorporate the chopped dill or mint into the mixture. These herbs add a burst of freshness and flavor to the sauce.
5. Season the Tzatziki sauce with salt and pepper according to your taste preferences. Start with a pinch of salt and a dash of pepper, then adjust as needed.
6. Stir all the ingredients together until well combined.
7. Cover the bowl and refrigerate the Tzatziki sauce for at least an hour before serving. This allows the flavors to meld and develop.
8. Before serving, give the sauce a quick stir and taste for seasoning. Adjust the salt, pepper, or other ingredients if necessary.
9. Serve the Tzatziki sauce as a dip with pita bread, vegetable sticks, or alongside grilled meats. It’s also a great accompaniment to Mediterranean dishes and can be used as a flavorful topping.

 

Tzatziki sauce brings a burst of cool and tangy flavors to your meals, making it a versatile and delightful addition to various dishes. Enjoy its creamy goodness and embrace the authentic taste of Greek cuisine.

 

Spanikopita – Spinach Pie

Spanakopita, a traditional Greek dish, showcases the delightful combination of spinach and feta cheese encased in flaky phyllo pastry. This savory spinach pie offers a wonderful blend of flavors and textures that’s both satisfying and flavorful. Here’s a classic Spanakopita recipe for you to enjoy:

Ingredients:

• 1 package of frozen phyllo dough, thawed according to package instructions
• 1 kg (2.2 lbs) fresh spinach, washed, trimmed, and chopped
• 200g (7 oz) feta cheese, crumbled
• 1 small onion, finely chopped
• 2-3 tablespoons fresh dill, chopped
• 2-3 tablespoons fresh parsley, chopped
• 3 large eggs, lightly beaten
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• Butter or olive oil for brushing

 

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the chopped spinach to the skillet and cook until wilted. This may need to be done in batches, as fresh spinach can take up space initially but reduces significantly as it cooks.
4. Once the spinach has wilted, remove the skillet from heat and allow the mixture to cool slightly.
5. In a mixing bowl, combine the wilted spinach, crumbled feta cheese, chopped dill, chopped parsley, and beaten eggs. Mix well to ensure even distribution of ingredients.
6. Season the mixture with salt and pepper to taste. The feta cheese is already salty, so be conservative with the added salt.
7. Prepare your phyllo dough by unrolling it and keeping it covered with a damp kitchen towel to prevent it from drying out.
8. Brush a baking dish with melted butter or olive oil.
9. Take one sheet of phyllo dough and place it in the baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with butter or olive oil.
10. Continue layering sheets of phyllo dough, brushing each one with butter or olive oil as you go. Overlapping the sheets slightly will help create a sturdy base.
11. Once you have a few layers, spread the spinach and feta mixture evenly over the phyllo layers.
12. Continue layering the remaining sheets of phyllo dough on top of the spinach mixture, brushing each layer with butter or olive oil.
13. Fold the overhanging edges of phyllo dough over the top to encase the pie.
14. Brush the top layer with butter or olive oil to create a golden and crispy finish.
15. Use a sharp knife to gently score the top of the pie into squares or triangles, which will make it easier to cut after baking.
16. Bake the Spanakopita in the preheated oven for about 40-45 minutes, or until the top is golden brown and crisp.
17. Once baked, remove the Spanakopita from the oven and allow it to cool slightly before cutting and serving.

 

Spanakopita is best enjoyed warm, offering a delightful combination of savory spinach and creamy feta encased in flaky pastry. Serve it as an appetizer, side dish, or even as a light main course, and relish the flavors of Greek cuisine.

 

Kreatopita – Greek Meat Pie

Kreatopita is a delicious Greek meat pie that combines flavorful minced meat with aromatic herbs and spices, all encased in a golden-brown phyllo pastry. This hearty dish is a beloved part of Greek cuisine, offering a savory and satisfying meal. Here’s a traditional Kreatopita recipe for you to enjoy:

Ingredients:

For the filling:

• 500g (1.1 lbs) ground beef or lamb
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 1/4 cup fresh parsley, chopped
• 1 teaspoon dried oregano
• 1/2 teaspoon ground cinnamon
• Salt and pepper to taste
• Olive oil for cooking

 

For assembling:

• 1 package of frozen phyllo dough, thawed according to package instructions
• 1/2 cup unsalted butter, melted

 

For brushing:

• 1 egg, beaten (for egg wash)
• Sesame seeds (optional)

 

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a large skillet, heat a drizzle of olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the minced garlic to the skillet and cook for another minute.
4. Incorporate the ground meat into the skillet and cook until browned and fully cooked through.
5. Season the meat with dried oregano, ground cinnamon, salt, and pepper. Stir in the chopped parsley. Allow the mixture to cook for a few more minutes to meld the flavors. Once done, set the filling aside.
6. Prepare your phyllo dough by unrolling it and keeping it covered with a damp kitchen towel to prevent it from drying out.
7. Brush a baking dish with melted butter to prevent sticking.
8. Take one sheet of phyllo dough and place it in the baking dish, allowing the edges to hang over the sides. Brush the sheet lightly with melted butter.
9. Continue layering sheets of phyllo dough, brushing each one with melted butter as you go. Overlapping the sheets slightly will create a sturdy base.
10. Once you have a few layers, spread the meat filling evenly over the phyllo layers.
11. Continue layering the remaining sheets of phyllo dough on top of the meat mixture, brushing each layer with melted butter.
12. Fold the overhanging edges of phyllo dough over the top to encase the pie.
13. Brush the top layer with melted butter to create a golden and crispy finish. Optionally, you can sprinkle sesame seeds on top for added texture and flavor.
14. Use a sharp knife to gently score the top of the pie into squares or diamonds, which will make it easier to cut after baking.
15. Brush the top with beaten egg, which will give the pie a beautiful golden color.
16. Bake the Kreatopita in the preheated oven for about 40-45 minutes, or until the top is golden brown and crisp.
17. Once baked, remove the Kreatopita from the oven and allow it to cool slightly before cutting and serving.

 

Kreatopita offers a satisfying blend of savory meat and fragrant spices encased in flaky pastry. Serve it as a main course with a side salad, and savor the rich flavors of Greek cuisine.

 

Koriatiki Salata – Traditional Greek Salad

Koriatiki Salata, also known as Greek Salad, is a classic Mediterranean dish that’s renowned for its freshness, vibrant colors, and bold flavors. This traditional salad showcases the bounty of Greek ingredients, combining crisp vegetables, tangy olives, creamy feta cheese, and a simple yet flavorful dressing. Here’s a recipe for you to enjoy:

Ingredients:

• 2 large tomatoes, diced
• 1 cucumber, diced
• 1 red onion, thinly sliced
• 1 green bell pepper, diced
• 200g (7 oz) feta cheese, crumbled
• Kalamata olives (quantity as desired)
• Fresh oregano leaves (optional)
• Extra-virgin olive oil
• Red wine vinegar
• Salt and pepper to taste

 

Instructions:

1. In a large bowl, combine the diced tomatoes, diced cucumber, sliced red onion, and diced green bell pepper.
2. Add the crumbled feta cheese to the bowl, distributing it evenly among the vegetables.
3. Add the Kalamata olives to the salad. You can add as many as you prefer, based on your taste preferences.
4. If using, sprinkle fresh oregano leaves over the salad for an aromatic touch.
5. Drizzle extra-virgin olive oil over the salad. Start with a moderate amount, and you can adjust to your preference.
6. Splash some red wine vinegar over the salad. The vinegar adds tanginess and brightness to the dish.
7. Gently toss all the ingredients together to ensure even distribution of flavors and dressing.
8. Season the salad with salt and freshly ground black pepper according to your taste.
9. Once everything is well combined, transfer the Koriatiki Salata to serving plates or a platter.
10. You can garnish the salad with additional crumbled feta cheese and olives if desired.
11. Serve the Koriatiki Salata as a refreshing appetizer or side dish. It pairs wonderfully with grilled meats, fish, or simply enjoyed on its own.

 

Koriatiki Salata embodies the essence of Mediterranean flavors with its vibrant ingredients and zesty dressing. Enjoy the crisp textures and harmonious combination of tastes that this iconic Greek salad offers.

 

Dolmades – Stuffed Grape Leaves

Dolmades, also known as stuffed grape leaves, are a beloved dish in Greek and Middle Eastern cuisines. These flavorful and delicate parcels consist of tender grape leaves wrapped around a filling of seasoned rice and sometimes include minced meat. Here’s a traditional Dolmades recipe:

Ingredients:

For the dolmades:

• Grape leaves (canned or fresh, blanched and stems removed)
• 1 cup short-grain rice (e.g., Arborio or Calrose)
• 1/2 cup finely chopped onion
• 1/4 cup finely chopped fresh dill
• 1/4 cup finely chopped fresh mint
• 1/4 cup extra-virgin olive oil
• 1/4 cup lemon juice
• Salt and pepper to taste

 

For the cooking liquid:

• 2 cups water
• 1/4 cup lemon juice
• 1/4 cup extra-virgin olive oil

 

Instructions:

1. If using fresh grape leaves, blanch them in boiling water for a few minutes to soften them. If using canned grape leaves, rinse them under cold water to remove excess brine. Gently separate the leaves and trim any tough stems.
2. In a skillet, heat olive oil over medium heat. Add the chopped onion and sauté until translucent.
3. Add the rice to the skillet and stir to coat the rice with the oil and onions.
4. Pour in 2 cups of water and let the rice simmer until it absorbs the liquid and is partially cooked. It should still have a slight bite to it.
5. Remove the skillet from heat and stir in the chopped dill, chopped mint, and lemon juice. Season the rice mixture with salt and pepper according to your taste.
6. To assemble the dolmades, place a grape leaf shiny side down on a clean surface. Add a small spoonful of the rice mixture (about a tablespoon) near the stem end of the leaf.
7. Fold the sides of the leaf over the filling, then roll the leaf tightly from the stem end to form a neat parcel. Repeat the process with the remaining leaves and filling.
8. In a large pot, line the bottom with a few unused grape leaves to prevent sticking.
9. Arrange the dolmades in the pot in layers, seam side down, packing them tightly.
10. Prepare the cooking liquid by combining water, lemon juice, and olive oil. Pour this mixture over the dolmades in the pot.
11. Place a heavy plate or lid on top of the dolmades to prevent them from unraveling during cooking.
12. Bring the liquid to a gentle simmer over medium-low heat. Cover the pot and let the dolmades cook for about 45-50 minutes, or until the rice is fully cooked and tender.
13. Once done, remove the dolmades from the heat and let them cool slightly before serving.
14. Dolmades can be enjoyed warm or at room temperature. They are often served with a drizzle of olive oil and a sprinkle of lemon juice.

 

Dolmades offer a delightful combination of tender grape leaves and flavorful rice, making them a beloved dish for appetizers, side dishes, or even a light meal. Experience the rich Mediterranean flavors and the joy of assembling these delicate parcels.

 

Baklava

Baklava is a decadent and beloved dessert in Middle Eastern and Mediterranean cuisines, including Greek cuisine. This sweet treat features layers of flaky phyllo pastry, chopped nuts, and a luscious syrup made from honey or sugar. Here’s a traditional Baklava recipe for you to enjoy:

Ingredients:

For the baklava:

• 1 package of phyllo dough, thawed according to package instructions
• 2 cups mixed nuts (e.g., walnuts, almonds, pistachios), finely chopped
• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves (optional)
• 1 cup unsalted butter, melted

 

For the syrup:

• 1 cup water
• 1 cup granulated sugar
• 1/2 cup honey
• 1 tablespoon lemon juice
• 1 cinnamon stick

 

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a bowl, combine the chopped mixed nuts, ground cinnamon, and ground cloves. Mix well to evenly distribute the spices.
3. Brush a baking dish with melted butter to prevent sticking.
4. Lay a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process, layering several sheets of phyllo and brushing each layer with butter.
5. After a few layers of phyllo, sprinkle a generous amount of the nut mixture evenly over the top.
6. Continue layering phyllo and brushing with butter, then adding another layer of nuts. Repeat this process until you’ve used up all the nut mixture, finishing with a few layers of phyllo on top.
7. Carefully score the top layers of phyllo into diamonds or squares using a sharp knife. This will make it easier to cut the baklava after baking.
8. Bake the baklava in the preheated oven for about 45-50 minutes, or until it is golden brown and crisp.
9. While the baklava is baking, prepare the syrup. In a saucepan, combine water, granulated sugar, honey, lemon juice, and a cinnamon stick. Bring the mixture to a gentle simmer and let it cook for about 10-15 minutes, until the syrup slightly thickens.
10. Once the baklava is done baking, remove it from the oven and let it cool slightly.
11. Remove the cinnamon stick from the syrup and pour the warm syrup evenly over the cooled baklava.
12. Allow the baklava to absorb the syrup and cool completely before serving. This may take a few hours or even overnight.
13. Once cooled and infused with syrup, use the pre-scored lines to cut the baklava into individual pieces.
14. Serve the Baklava as a delightful dessert. The combination of sweet, flaky pastry and nutty filling, soaked in aromatic syrup, is truly indulgent.

 

Baklava showcases the rich flavors and textures of Middle Eastern and Mediterranean desserts. Enjoy this sweet delicacy as a treat for special occasions or to satisfy your sweet tooth with its irresistible layers of taste.

 

Gyro – Doner Kebab

A gyro is a popular Greek dish consisting of seasoned and grilled meat, often served in pita bread with a variety of toppings and sauces. Here’s a traditional gyro recipe for you to enjoy:

Ingredients:

For the Gyro Meat:

• 500g (1.1 lbs) boneless lamb, beef, or a combination of both (chicken can also be used)
• 1 large onion, grated or finely chopped
• 3 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• 1/2 teaspoon ground coriander
• Salt and pepper to taste
• Olive oil for cooking

 

For Assembling:

• Pita bread
• Sliced tomatoes
• Sliced onions
• Sliced cucumbers
• Tzatziki sauce (see previous response for recipe)
• Feta cheese (optional)
• Kalamata olives (optional)

 

Instructions:

1. Begin by preparing the gyro meat. If using lamb or beef, slice the meat into thin strips against the grain. If using chicken, slice it into thin strips as well.
2. In a bowl, combine the grated or chopped onion, minced garlic, dried oregano, ground cumin, paprika, ground coriander, salt, pepper, and a drizzle of olive oil.
3. Add the sliced meat to the bowl and mix well, ensuring the meat is coated with the marinade. Cover the bowl and refrigerate for at least 1-2 hours, or ideally overnight, to allow the flavors to develop.
4. Heat a skillet or grill pan over medium-high heat. You can also use an outdoor grill.
5. Once the skillet is hot, add the marinated meat slices. Cook them until they are browned and cooked through, about 3-4 minutes per side.
6. While the meat is cooking, warm the pita bread either on the grill or in a dry skillet for a minute or two on each side.
7. To assemble the gyro, place a warm pita bread on a clean surface.
8. Add a generous portion of the cooked gyro meat onto the center of the pita.
9. Top the meat with sliced tomatoes, sliced onions, and sliced cucumbers.
10. Drizzle tzatziki sauce over the toppings. You can also sprinkle crumbled feta cheese and Kalamata olives if desired.
11. Fold the sides of the pita bread over the toppings, creating a pocket.
12. Serve the gyro immediately, and enjoy this flavorful Greek sandwich.

 

Gyros are a delicious and satisfying option for lunch or dinner, offering a delightful blend of seasoned meat, fresh vegetables, and creamy sauces. Customize the toppings to your liking and experience the authentic taste of Greek street food.

 

Souvlaki – Skewered Meat

Souvlaki is a popular Greek dish that consists of skewered and grilled pieces of marinated meat, often served with pita bread, vegetables, and sauces. Here’s a traditional souvlaki recipe for you to enjoy:

Ingredients:

For the Souvlaki Marinade:

• 500g (1.1 lbs) boneless chicken, pork, or lamb (a combination can also be used)
• 1/4 cup extra-virgin olive oil
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• Salt and pepper to taste

 

For Assembling:

• Pita bread
• Sliced tomatoes
• Sliced onions
• Sliced cucumbers
• Tzatziki sauce (see previous response for recipe)
• Lemon wedges
• Fresh parsley, chopped (for garnish)

 

Instructions:

1. Begin by preparing the souvlaki marinade. In a bowl, combine the extra-virgin olive oil, lemon juice, minced garlic, dried oregano, dried thyme, salt, and pepper.
2. Cut the meat into bite-sized pieces and add them to the marinade. Mix well to ensure the meat is coated with the marinade. Cover the bowl and refrigerate for at least 1-2 hours, or ideally overnight, to allow the flavors to infuse.
3. If using wooden skewers, soak them in water for about 30 minutes to prevent them from burning during grilling.
4. Preheat a grill or grill pan over medium-high heat.
5. Thread the marinated meat pieces onto the skewers, leaving a small space between each piece.
6. Grill the skewers for about 4-5 minutes per side, or until the meat is cooked through and has a nice char.
7. While the meat is grilling, warm the pita bread either on the grill or in a dry skillet for a minute or two on each side.
8. To assemble the souvlaki, place a warm pita bread on a clean surface.
9. Slide the grilled meat off the skewers and onto the pita.
10. Top the meat with sliced tomatoes, sliced onions, and sliced cucumbers.
11. Drizzle tzatziki sauce over the toppings.
12. Squeeze fresh lemon juice over the toppings for an extra burst of flavor.
13. Garnish the souvlaki with chopped fresh parsley.
14. Fold the sides of the pita bread over the toppings, creating a pocket.
15. Serve the souvlaki immediately and relish the wonderful combination of marinated and grilled meat, fresh vegetables, and creamy sauces.

 

Souvlaki is a mouthwatering Greek delight that’s perfect for a quick and satisfying meal. Enjoy the smoky and savory flavors of the grilled meat combined with the freshness of the vegetables and the richness of the sauces.

 

Tiropita – Greek Cheese Pie

Tiropita is a delicious Greek dish that features layers of flaky phyllo pastry filled with a mixture of cheese and eggs. This savory pie is a popular appetizer or snack in Greek cuisine. Here’s a traditional tiropita recipe for you to enjoy:

Ingredients:

For the Filling:

• 2 cups crumbled feta cheese
• 1 cup ricotta cheese
• 2 large eggs
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh dill
• Salt and pepper to taste

 

For Assembling:

• 1 package of phyllo dough, thawed according to package instructions
• 1/2 cup unsalted butter, melted

 

Instructions:

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, beaten eggs, chopped parsley, and chopped dill.
3. Mix the filling ingredients together until well combined. Season the mixture with salt and pepper according to your taste.
4. Brush a baking dish with melted butter to prevent sticking.
5. Lay a sheet of phyllo dough in the baking dish and brush it with melted butter. Repeat this process, layering several sheets of phyllo and brushing each layer with butter.
6. After a few layers of phyllo, spread a layer of the cheese filling over the top, leaving a border around the edges.
7. Continue layering phyllo and brushing with butter, then adding another layer of filling. Repeat this process until you’ve used up all the filling, finishing with a few layers of phyllo on top.
8. Fold the overhanging edges of phyllo dough over the top to encase the pie.
9. Brush the top layer with melted butter to create a golden and crispy finish.
10. Use a sharp knife to gently score the top layers of phyllo into squares or diamonds. This will make it easier to cut the tiropita after baking.
11. Bake the tiropita in the preheated oven for about 40-45 minutes, or until it is golden brown and crisp.
12. Once baked, remove the tiropita from the oven and let it cool slightly before cutting and serving.
13. Tiropita can be enjoyed warm or at room temperature. Serve it as an appetizer, side dish, or even as a light main course.

 

Tiropita’s combination of flaky pastry and creamy cheese filling creates a delightful balance of textures and flavors. Enjoy this savory Greek pie as a part of your meal or as a delicious snack.

 

Soutzoukakia – Greek Meatballs

Soutzoukakia, also known as Greek Meatballs in Tomato Sauce, are flavorful and aromatic meatballs made with ground meat and a variety of spices, served in a rich tomato sauce. Here’s a traditional Soutzoukakia recipe for you to enjoy:

Ingredients:

For the Meatballs:

• 500g (1.1 lbs) ground beef or a combination of beef and pork
• 1/2 cup breadcrumbs
• 1 small onion, grated
• 2 cloves garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper to taste
• Olive oil for cooking

 

For the Tomato Sauce:

• 1 can (14 oz) crushed tomatoes
• 1 cup water
• 1/4 cup red wine (optional)
• 2 tablespoons tomato paste
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon sugar
• Salt and pepper to taste
• Olive oil for cooking

 

For serving:

• Cooked rice or pasta
• Chopped fresh parsley (for garnish)

 

Instructions:

For the Meatballs:

1. In a mixing bowl, combine the ground meat, breadcrumbs, grated onion, minced garlic, ground cumin, ground cinnamon, ground nutmeg, salt, and pepper.
2. Mix the ingredients until well combined. Shape the mixture into small oval-shaped meatballs.
3. Heat a skillet over medium heat and add a drizzle of olive oil.
4. Brown the meatballs on all sides until they are cooked through and have a golden crust. You don’t need to fully cook them at this stage, as they will finish cooking in the sauce. Once browned, remove the meatballs from the skillet and set them aside.

 

For the Tomato Sauce:

1. In the same skillet, add a bit more olive oil if needed. Sauté the minced garlic until fragrant.
2. Add the crushed tomatoes, tomato paste, red wine (if using), dried oregano, dried basil, sugar, salt, and pepper.
3. Stir the sauce well and let it simmer for a few minutes to allow the flavors to meld.
4. Gently place the browned meatballs into the tomato sauce.
5. Add water to the skillet and bring the sauce to a gentle simmer.
6. Let the meatballs simmer in the sauce for about 20-25 minutes, allowing them to absorb the flavors of the sauce and fully cook.
7. Taste and adjust the seasoning if necessary.

 

To Serve:

1. Arrange cooked rice or pasta on serving plates.
2. Place a few soutzoukakia on top of the rice or pasta.
3. Spoon some of the tomato sauce over the meatballs.
4. Garnish with chopped fresh parsley.

 

Soutzoukakia are traditionally served over rice, pasta, or mashed potatoes, allowing you to enjoy the savory meatballs along with the flavorful tomato sauce. This dish brings a wonderful combination of spices and textures that’s characteristic of Greek cuisine.

 

Fasolada – Bean Soup

Fasolada is a classic Greek bean soup known for its simplicity and heartiness. It’s often considered the national dish of Greece and is enjoyed especially during the colder months. Here’s a traditional Fasolada recipe for you to try:

Ingredients:

• 1 cup dried white beans (such as Great Northern beans or navy beans), soaked overnight
• 1 onion, chopped
• 2-3 carrots, peeled and chopped
• 2-3 celery stalks, chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1 bay leaf
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1 teaspoon paprika
• Salt and pepper to taste
• Olive oil for cooking
• Water or vegetable broth

 

Instructions:

1. Drain and rinse the soaked beans.
2. In a large pot, heat a drizzle of olive oil over medium heat. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent.
3. Add the minced garlic and sauté for another minute until fragrant.
4. Add the soaked and rinsed beans to the pot. Stir to combine with the sautéed vegetables.
5. Pour in enough water or vegetable broth to cover the beans by a few inches. Add the bay leaf, dried oregano, dried thyme, paprika, salt, and pepper.
6. Bring the mixture to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for about 1 to 1.5 hours, or until the beans are tender and fully cooked.
7. Once the beans are cooked, add the can of diced tomatoes (including the juices) to the pot. Stir to incorporate.
8. Continue simmering the soup for an additional 15-20 minutes to allow the flavors to meld.
9. Taste and adjust the seasoning with more salt and pepper if needed.
10. Remove the bay leaf from the soup before serving.
11. Ladle the Fasolada into serving bowls.
12. Drizzle with a bit of olive oil before serving for extra richness and flavor.

 

Fasolada is typically served as a main dish along with crusty bread, olives, and feta cheese. Its hearty and nourishing qualities make it a comforting and satisfying meal, embodying the essence of Greek cuisine.

 

Saganaki Cheese – Greek Fried Cheese

Saganaki cheese, also known as “fried cheese,” is a popular Greek appetizer that involves cooking a type of cheese by pan-frying or grilling until it becomes golden and slightly crispy on the outside while remaining soft and gooey on the inside. The dish is often served with a drizzle of lemon juice and sometimes flambéed with ouzo, a Greek anise-flavored liqueur. Here’s a simple saganaki cheese recipe:

Ingredients:

• 1 block of Greek cheese suitable for frying (such as Kefalotyri, Kasseri, or Halloumi)
• All-purpose flour (for dredging)
• Olive oil or butter (for frying)
• Lemon wedges (for serving)
• Optional: Ouzo for flambéing (be cautious when using open flame)

 

Instructions:

1. Cut the cheese into thick slices, about 1/2 inch to 3/4 inch thick.
2. Lightly dredge each cheese slice in all-purpose flour, shaking off any excess flour.
3. In a skillet or frying pan, heat a generous amount of olive oil or melt butter over medium-high heat. The oil/butter should be hot enough to sizzle when the cheese is added, but not smoking.
4. Carefully place the floured cheese slices in the hot oil or butter.
5. Fry the cheese slices for about 1-2 minutes on each side, or until they develop a golden-brown crust.
6. Use a spatula to gently flip the cheese slices to ensure even browning on both sides.
7. If you’re using ouzo to flambé the saganaki, remove the skillet from the heat and pour a small amount of ouzo over the cheese slices. Use caution and avoid the flame if using a gas stove. Ignite the ouzo with a long lighter, allowing it to flame for a few seconds until it subsides.
8. Once the cheese slices are golden and slightly crispy, remove them from the skillet and place them on a serving plate.
9. Squeeze fresh lemon juice over the hot cheese slices for a burst of flavor.
10. Serve the saganaki cheese immediately while it’s still warm and gooey.

 

Saganaki cheese is a delightful appetizer that combines the rich and savory flavors of cheese with a hint of tanginess from the lemon juice. It’s a popular dish in Greek cuisine and is often enjoyed as part of a meze spread or as a special treat.

 

Garides Saganaki – Sauteed Greek Prawns

Garides Saganaki is a delicious Greek dish that features shrimp cooked in a rich tomato sauce with herbs and melted cheese. This dish is often served as an appetizer or main course and is a delightful example of Greek seafood cuisine. Here’s a traditional Garides Saganaki recipe for you to enjoy:

Ingredients:

• 500g (1.1 lbs) large shrimp, peeled and deveined
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (14 oz) diced tomatoes
• 1/4 cup dry white wine
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1/2 teaspoon dried thyme
• 1/2 teaspoon red pepper flakes (adjust to your spice preference)
• Salt and pepper to taste
• 1 cup crumbled feta cheese
• Olive oil for cooking
• Chopped fresh parsley (for garnish)
• Lemon wedges (for serving)

 

Instructions:

1. Heat a drizzle of olive oil in a skillet over medium heat.
2. Add the chopped onion and sauté until it becomes translucent.
3. Add the minced garlic to the skillet and cook for another minute until fragrant.
4. Pour in the dry white wine and let it simmer for a minute or two to reduce slightly.
5. Stir in the diced tomatoes (including the juices), tomato paste, dried oregano, dried thyme, red pepper flakes, salt, and pepper.
6. Let the tomato sauce simmer for about 10-15 minutes, allowing the flavors to meld and the sauce to thicken.
7. Add the peeled and deveined shrimp to the skillet. Cook them in the tomato sauce for about 3-4 minutes, until they turn pink and opaque.
8. Preheat your oven’s broiler.
9. Sprinkle the crumbled feta cheese over the shrimp and tomato sauce in the skillet.
10. Place the skillet under the broiler for a few minutes, or until the cheese is melted and slightly golden.
11. Keep a close eye on the skillet to avoid overcooking.
12. Once the cheese is melted and bubbly, remove the skillet from the oven.
13. Garnish the Garides Saganaki with chopped fresh parsley.
14. Serve the dish directly from the skillet, accompanied by lemon wedges for squeezing over the shrimp.

 

Garides Saganaki is a delightful combination of tender shrimp, rich tomato sauce, and savory melted cheese. The flavors of the Mediterranean come alive in this dish, making it a perfect option for seafood enthusiasts or anyone who appreciates the vibrant tastes of Greek cuisine.

 

Fave – Split Pea Dip

“Fava,” also known as “Fava Bean Puree,” is a classic Greek dish made from yellow split peas. It’s often served as an appetizer or side dish and is known for its creamy texture and delicate flavors. Here’s a traditional Fava recipe for you to enjoy:

Ingredients:

• 1 cup yellow split peas
• 1 large onion, finely chopped
• 2-3 cloves garlic, minced
• 1 bay leaf
• 4 cups water
• 1/2 cup extra-virgin olive oil
• Juice of 1-2 lemons (adjust to taste)
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Extra olive oil for drizzling

 

Optional toppings:

• Chopped red onion
• Capers
• Chopped fresh dill

 

Instructions:

1. Rinse the yellow split peas thoroughly under cold water.
2. In a large pot, combine the rinsed split peas, chopped onion, minced garlic, and bay leaf.
3. Add 4 cups of water to the pot and bring the mixture to a boil.
4. Reduce the heat to low and let the mixture simmer, partially covered, for about 30-40 minutes. The split peas should become very tender and start to break down.
5. Remove the bay leaf from the pot.
6. Using a potato masher or a hand blender, mash the cooked split peas until you achieve a smooth and creamy consistency. You can adjust the thickness by adding a bit of water if needed.
7. Add the extra-virgin olive oil to the mixture and stir well to incorporate.
8. Squeeze the juice of 1-2 lemons into the fava, adjusting the amount to your taste preference.
9. Season the fava with salt and pepper to taste, and stir to combine.
10. Transfer the fava to a serving dish and create a smooth surface with the back of a spoon.
11. Drizzle a bit of extra olive oil over the top of the fava.
12. Garnish with chopped fresh parsley and any optional toppings you prefer, such as chopped red onion, capers, or chopped fresh dill.
13. Serve the fava at room temperature or slightly chilled, with pita bread or crusty bread on the side.

 

Fava is a simple yet flavorful dish that showcases the natural creaminess of yellow split peas. It’s a great addition to a meze spread or as a side dish for your Greek-inspired meals.

 

Grilled Fish

Grilled fish is a staple in Greek cuisine, emphasizing fresh ingredients and simple yet flavorful preparation. Here’s a traditional Greek grilled fish recipe using whole fish, often referred to as “Psari sti Skara”:

Ingredients:

• Whole fish (such as sea bream, sea bass, red snapper, or similar), gutted and scaled
• Extra-virgin olive oil
• Fresh lemon juice
• Fresh oregano or thyme (or dried oregano)
• Salt and pepper
• Lemon slices and fresh herbs for garnish

 

Instructions:

1. Clean the fish thoroughly by removing the scales, gutting it, and rinsing it under cold water.
2. Make a few diagonal cuts on each side of the fish, which helps the flavors to penetrate during grilling.
3. Pat the fish dry with paper towels and rub both the inside and outside with a generous amount of extra-virgin olive oil.
4. Squeeze fresh lemon juice over the fish, inside and out.
5. Season the fish with salt, pepper, and fresh oregano or thyme. If using dried herbs, you can sprinkle them over the fish as well.
6. Preheat your grill to medium-high heat. If using charcoal, make sure the coals are hot and glowing.
7. If your grill grates are widely spaced, you might want to use a fish grilling basket or aluminum foil to prevent the fish from sticking and falling apart.
8. Place the fish on the grill and cook it for about 4-5 minutes on each side, depending on the size and thickness of the fish. The skin should be crisp and the flesh opaque and flaky.
9. While grilling, you can brush the fish with a bit more olive oil to keep it moist.
10. Carefully flip the fish using a spatula or tongs, being gentle to prevent it from breaking apart.
11. Once the fish is fully cooked, remove it from the grill and transfer it to a serving platter.
12. Garnish the grilled fish with lemon slices and fresh herbs for a touch of brightness and aroma.
13. Serve the grilled fish with your favorite Greek sides, such as a Greek salad, Tzatziki sauce, and fresh pita bread.

 

Grilled fish prepared the Greek way highlights the flavors of the Mediterranean and the freshness of the seafood. The combination of olive oil, lemon, and herbs creates a mouthwatering and healthy dish that captures the essence of Greek coastal cuisine.

 

Glyka Tou Koutaliou – Spoon Sweets

“Glyka tou koutaliou,” also known as Greek spoon sweets or preserves, are sweet fruit preserves made from various fruits, nuts, or even vegetables. They are typically served in small quantities on a spoon, often accompanied by a glass of cold water or as a sweet treat alongside coffee or tea. These spoon sweets are an integral part of Greek culinary tradition, often enjoyed as a gesture of hospitality. Here’s an overview of how they are made:

Ingredients:

• Fresh fruits (such as figs, cherries, quinces, citrus fruits, etc.) or nuts (such as walnuts, almonds)
• Sugar
• Water
• Lemon juice
• Optional: spices like cinnamon, cloves, or vanilla

 

Instructions:

1. Wash and prepare the fruit by peeling, pitting, and removing any inedible parts. If using nuts, they might need to be blanched, peeled, and chopped.
2. Place the prepared fruit or nuts in a large pot and cover them with water.
3. Bring the mixture to a boil and then lower the heat to a gentle simmer. Cook until the fruit or nuts become tender. The time can vary depending on the fruit or nut used.
4. Drain the fruit or nuts and weigh them.
5. For every 1 kg of cooked fruit or nuts, you will need approximately 600-800 grams of sugar. Adjust this ratio according to your taste preference and the sweetness of the fruit.
6. Return the cooked fruit or nuts to the pot and add the sugar.
7. Cook over low heat, stirring gently to dissolve the sugar. Add a squeeze of lemon juice to help prevent crystallization.
8. Allow the mixture to simmer, stirring occasionally, until the syrup thickens and reaches the desired consistency.
9. If using spices like cinnamon, cloves, or vanilla, add them to the mixture for extra flavor during the cooking process.
10. Remove the pot from the heat and let it cool slightly.
11. Carefully transfer the spoon sweet to sterilized jars while it’s still warm.
12. Seal the jars tightly and let them cool completely. As the sweet cools, it will create a vacuum seal.
13. Store the jars in a cool, dark place. Refrigerate after opening.
14. To serve, take a small quantity of the spoon sweet and place it on a spoon. Enjoy it on its own or alongside a beverage.

 

“Glyka tou koutaliou” are a labor of love, often made by Greek families to preserve the flavors of seasonal fruits for the entire year. They make for a delightful and elegant treat that reflects the essence of Greek hospitality and culinary heritage.

 

Soupa Avgolemono – Egg Lemon Soup

Soupa Avgolemono, also known as Greek Egg-Lemon Soup, is a comforting and creamy soup made with chicken, rice, and a tangy egg-lemon sauce. It’s a beloved classic in Greek cuisine, known for its light yet satisfying flavors. Here’s a traditional Soupa Avgolemono recipe for you:

Ingredients:

• 4 cups chicken broth
• 1/2 cup white rice
• 2 boneless, skinless chicken breasts
• 2 large eggs
• Juice of 2 lemons
• Salt and pepper to taste
• Chopped fresh dill or parsley (for garnish)

 

Instructions:

1. In a large pot, bring the chicken broth to a gentle simmer.
2. Add the white rice to the simmering broth. Let the rice cook until it’s tender, about 15-20 minutes.
3. While the rice is cooking, place the boneless, skinless chicken breasts in the broth. Poach the chicken for about 15-20 minutes, until it’s cooked through and no longer pink in the center.
4. Remove the chicken breasts from the broth and shred them using two forks. Set aside.
5. In a separate bowl, whisk the eggs until they are well-beaten.
6. Gradually whisk in the lemon juice into the eggs, creating the egg-lemon mixture (avgolemono).
7. Slowly add a ladleful of the hot broth to the egg-lemon mixture while whisking constantly. This is done to temper the eggs and prevent them from curdling.
8. Gradually pour the tempered egg-lemon mixture back into the pot of simmering broth, while stirring gently.
9. Continue to cook the soup for a few more minutes over low heat, stirring continuously. The soup will thicken slightly due to the eggs.
10. Add the shredded chicken back to the pot and stir to combine.
11. Season the soup with salt and pepper to taste.
12. Remove the pot from the heat. The soup should be creamy and well-blended.
13. Ladle the Soupa Avgolemono into serving bowls.
14. Garnish each bowl with chopped fresh dill or parsley.
15. Serve the soup warm, savoring the harmonious balance of the creamy broth, tender chicken, rice, and the bright lemony flavor.

 

Soupa Avgolemono is a delightful and soul-soothing dish, perfect for any time of the year. The egg-lemon sauce adds a unique and refreshing twist to the classic chicken and rice soup, creating a comforting and memorable culinary experience.

 

Bougatsa – Custard Pastry

Bougatsa is a traditional Greek pastry made from layers of phyllo dough filled with a creamy custard filling, often flavored with semolina and vanilla. It’s a popular sweet treat enjoyed for breakfast, dessert, or as a snack. Here’s a classic Bougatsa recipe for you to try:

Ingredients:

For the Custard Filling:

• 4 cups whole milk
• 1 cup fine semolina
• 1 cup granulated sugar
• 1 teaspoon vanilla extract
• 4 large eggs
• 1/2 cup unsalted butter, melted and slightly cooled

 

For Assembling:

• 1 package of phyllo dough, thawed according to package instructions
• Unsalted butter, melted, for brushing the phyllo
• Powdered sugar, for dusting
• Ground cinnamon, for dusting

 

Instructions:

For the Custard Filling:

1. In a medium saucepan, heat the whole milk over medium heat until it’s warmed but not boiling.
2. In a separate bowl, whisk together the semolina and sugar.
3. Gradually whisk the semolina-sugar mixture into the warmed milk, stirring constantly to prevent lumps from forming.
4. Cook the mixture over medium heat, stirring constantly, until it thickens into a smooth and creamy custard-like consistency. This usually takes about 5-7 minutes.
5. Remove the saucepan from the heat and stir in the vanilla extract.
6. In a separate bowl, lightly beat the eggs.
7. Gradually add a small amount of the hot semolina mixture to the beaten eggs while whisking vigorously. This will temper the eggs and prevent them from curdling.
8. Pour the tempered egg mixture back into the saucepan, stirring continuously to combine.
9. Return the saucepan to the heat and cook for an additional 2-3 minutes, stirring, until the custard thickens further.
10. Remove the saucepan from the heat and stir in the melted butter. The custard should be smooth and glossy.
11. Let the custard cool slightly while you prepare the phyllo dough.

 

For Assembling:

1. Preheat your oven to 350°F (175°C).
2. Lay out a sheet of phyllo dough on a clean surface and brush it lightly with melted butter.
3. Place another sheet of phyllo dough on top of the first sheet and brush it with butter as well. Repeat this process until you have layered about 6-8 sheets of phyllo.
4. Spread a generous layer of the custard filling evenly over the phyllo layers, leaving a small border around the edges.
5. Fold the edges of the phyllo over the custard, then roll the phyllo layers into a log, similar to a strudel or cigar shape.
6. Place the bougatsa seam side down on a baking sheet lined with parchment paper.
7. Brush the top of the bougatsa with more melted butter.
8. Bake in the preheated oven for about 30-35 minutes, or until the bougatsa is golden brown and crispy.
9. Remove the bougatsa from the oven and let it cool slightly before slicing.
10. Dust the top of the bougatsa with powdered sugar and ground cinnamon.
11. Serve the bougatsa warm, savoring the layers of flaky phyllo and the creamy custard filling.

 

Bougatsa is a delightful pastry that showcases the wonderful combination of textures and flavors found in Greek sweets. Enjoy it with a cup of coffee or tea for a truly indulgent experience.

 

Taramasalata – Fish Roe Dip

Taramasalata is a traditional Greek dip made from fish roe, typically carp or cod, blended with other ingredients to create a creamy and flavorful spread. It’s commonly enjoyed as an appetizer or meze with pita bread or raw vegetables. Here’s a classic Taramasalata recipe for you to try:

Ingredients:

• 150g (5.3 oz) tarama (fish roe), available in Mediterranean or specialty stores
• 2 slices of white bread, crusts removed
• 1/2 cup extra-virgin olive oil
• 1 small onion, grated
• 2-3 cloves garlic, minced
• Juice of 1-2 lemons, to taste
• Salt and pepper to taste

 

Optional: chopped fresh dill or parsley for garnish

Instructions:

1. Soak the slices of white bread in water for a few minutes to soften them. Squeeze out the excess water.
2. In a food processor or blender, combine the soaked bread, fish roe (tarama), grated onion, and minced garlic.
3. Blend the mixture until it’s smooth and well-combined.
4. While the food processor is running, gradually drizzle in the extra-virgin olive oil. This will help emulsify the dip and give it a creamy texture.
5. Continue blending until the Taramasalata has a smooth and uniform consistency.
6. Gradually add the lemon juice while blending, adjusting the amount to your taste preference. The lemon juice adds tanginess and balance to the dip.
7. Season the Taramasalata with salt and pepper to taste. Keep in mind that the fish roe is naturally salty, so you may not need much additional salt.
8. Transfer the Taramasalata to a serving bowl.
9. If desired, garnish the dip with chopped fresh dill or parsley for added freshness.
10. Cover the bowl and refrigerate the Taramasalata for at least an hour before serving. This allows the flavors to meld and the dip to chill.
11. Serve the Taramasalata with warm pita bread, raw vegetables, or crackers. It’s a popular addition to a meze platter.

 

Taramasalata offers a unique and savory flavor profile that’s enjoyed by many in Greek cuisine. Its creamy texture and briny taste make it a distinctive and delicious dip to savor during gatherings or as part of a Mediterranean-inspired meal.

 

Melitzanosalata – Greek Eggplant Dip

Melitzanosalata, also known as Greek Eggplant Dip, is a flavorful and creamy dip made from roasted or grilled eggplant. It’s a popular meze (appetizer) in Greek cuisine, enjoyed with pita bread, raw vegetables, or as a side dish. Here’s a classic Melitzanosalata recipe for you to try:

Ingredients:

• 2 large eggplants
• 1/4 cup extra-virgin olive oil (plus extra for drizzling)
• 2-3 cloves garlic, minced
• Juice of 1 lemon
• Salt and pepper to taste
• Chopped fresh parsley (for garnish)
• Optional: chopped tomatoes, chopped red onion, chopped fresh herbs (such as mint or oregano)

 

Instructions:

1. Preheat your oven to 400°F (200°C).
2. Wash the eggplants and prick them a few times with a fork to prevent them from bursting during roasting.
3. Place the eggplants on a baking sheet lined with parchment paper.
4. Roast the eggplants in the preheated oven for about 40-45 minutes, or until they are tender and the skin is charred.
5. Remove the eggplants from the oven and let them cool slightly.
6. Once the eggplants are cool enough to handle, cut them in half lengthwise.
7. Scoop out the flesh of the eggplants using a spoon and transfer it to a colander. Let the flesh drain for about 15 minutes to remove any excess moisture.
8. Place the drained eggplant flesh in a mixing bowl.
9. Add the minced garlic, extra-virgin olive oil, and lemon juice to the eggplant.
10. Using a fork or a potato masher, mash the ingredients together until you achieve a relatively smooth consistency. It’s okay if there are some small chunks.
11. Season the Melitzanosalata with salt and pepper to taste. Be cautious with the salt, as the dip can become too salty quickly.
12. If desired, you can add chopped tomatoes, chopped red onion, or chopped fresh herbs (such as mint or oregano) to enhance the flavor.
13. Transfer the Melitzanosalata to a serving bowl.
14. Drizzle a bit of extra-virgin olive oil over the top of the dip for added richness.
15. Garnish the Melitzanosalata with chopped fresh parsley.
16. Serve the dip with warm pita bread, raw vegetables, or crackers.

 

Melitzanosalata offers a smoky and rich flavor, making it a delightful addition to any Greek-inspired meal or appetizer spread. The roasted eggplant creates a velvety texture that pairs perfectly with the vibrant Mediterranean flavors.

 

Bakaliaros Skordalia – Fried Cod with Garlic potato Puree

Bakaliaros skordalia is a popular Greek dish that combines battered and fried salted cod (bakaliaros) with a flavorful garlic and potato dip (skordalia). This dish is often enjoyed during the Lenten period or as a delicious appetizer. Here’s how you can make it:

Ingredients:

For the Fried Cod (Bakaliaros):

• 500g (1.1 lbs) salted cod fillets, soaked and desalted
• All-purpose flour, for dredging
• Olive oil, for frying

 

For the Garlic and Potato Dip (Skordalia):

• 3-4 large potatoes, peeled and boiled until tender
• 4-5 cloves garlic, minced
• 1/2 cup extra-virgin olive oil
• 2 tablespoons white wine vinegar or lemon juice
• Salt and pepper, to taste

 

Instructions:

For the Fried Cod (Bakaliaros):

1. Begin by soaking the salted cod fillets in water for at least 24 hours, changing the water a few times. This helps to remove excess salt. Taste a small piece to ensure it’s not too salty; if it is, continue soaking.
2. Drain the cod fillets and pat them dry with paper towels.
3. Dredge the cod fillets in all-purpose flour, shaking off any excess flour.
4. In a large skillet, heat enough olive oil to cover the bottom of the pan. Heat the oil over medium-high heat until it’s hot but not smoking.
5. Carefully place the floured cod fillets in the hot oil. Fry them until they are golden brown and crispy on both sides. This usually takes about 4-5 minutes per side, depending on the thickness of the fillets.
6. Once fried, transfer the cod fillets to a plate lined with paper towels to drain any excess oil.

 

For the Garlic and Potato Dip (Skordalia):

1. In a mixing bowl, mash the boiled potatoes until they are smooth and free of lumps.
2. Add the minced garlic, extra-virgin olive oil, and white wine vinegar or lemon juice to the mashed potatoes.
3. Mix the ingredients together until well combined and the skordalia reaches a creamy consistency.
4. Season the skordalia with salt and pepper to taste. Adjust the amount of garlic and lemon juice/vinegar according to your preferences.

 

To Serve:

1. Arrange the fried cod fillets on a serving platter.
2. Serve the bakaliaros alongside the garlic and potato dip (skordalia).
3. Optionally, you can drizzle a bit of extra-virgin olive oil over the top of the skordalia.
4. Enjoy the combination of crispy fried cod with the creamy and garlicky skordalia.

 

Bakaliaros skordalia is a wonderful blend of textures and flavors, showcasing the contrast between the crispy fish and the creamy dip. It’s a classic Greek dish that offers a delightful dining experience, whether enjoyed as an appetizer or part of a larger meal.

 

Chtapodi Sti Schara – Grilled Octopus

“Chtapodi sti skara” is a Greek dish that translates to “Grilled Octopus.” This traditional dish is loved for its simple yet delicious preparation, allowing the natural flavors of octopus to shine. Here’s how you can make grilled octopus the Greek way:

Ingredients:

• 1 large octopus (about 2-3 kg), cleaned and thawed if frozen
• Extra-virgin olive oil
• Juice of 1-2 lemons
• Dried oregano
• Salt and pepper to taste

 

Optional: chopped fresh parsley and lemon wedges for garnish

Instructions:

1. If using a frozen octopus, make sure it’s fully thawed before cooking.
2. Bring a large pot of water to a boil. You can add some lemon slices, bay leaves, or a splash of vinegar to the water for added flavor.
3. Carefully dip the octopus into the boiling water three times, each time allowing it to boil for about 5 seconds. This helps to curl the tentacles.
4. After the third dip, place the octopus into the pot and reduce the heat to a gentle simmer.
5. Let the octopus simmer for about 40-50 minutes, or until it becomes tender. The cooking time can vary based on the size of the octopus.
6. To check for doneness, insert a fork into the thickest part of a tentacle. It should easily slide in without resistance.
7. Once the octopus is tender, remove it from the pot and let it cool slightly.
8. Preheat your grill to medium-high heat.
9. While the grill is heating, prepare the octopus for grilling. You can cut the octopus into smaller pieces or leave it whole, depending on your preference.
10. Drizzle the octopus with extra-virgin olive oil, lemon juice, dried oregano, salt, and pepper. The olive oil and lemon juice will add flavor and help prevent the octopus from sticking to the grill.
11. Grill the octopus for about 2-3 minutes per side, or until it develops grill marks and a slightly charred appearance.
12. Remove the grilled octopus from the grill and transfer it to a serving platter.
13. Optional: Garnish the grilled octopus with chopped fresh parsley and lemon wedges.
14. Serve the chtapodi sti skara hot as an appetizer or main dish, enjoying the tender and smoky flavors of the grilled octopus.

 

Grilled octopus is a beloved dish in Greek cuisine, often enjoyed by locals and visitors alike. The combination of tender meat with the smoky essence of the grill creates a mouthwatering culinary experience that captures the essence of Mediterranean flavors.

 

Papoutsakia – Stuffed Eggplant

“Papoutsakia,” also known as “Little Shoes,” is a classic Greek dish that consists of roasted eggplants stuffed with a flavorful mixture of minced meat and vegetables, usually topped with a creamy béchamel sauce. The dish is named “papoutsakia” because the eggplant halves resemble little shoes. Here’s how you can make this delicious Greek dish:

Ingredients:

For the Roasted Eggplants:

• 4 medium-sized eggplants
• Olive oil
• Salt and pepper

 

For the Filling:

• 300g (10.5 oz) ground beef or lamb
• 1 onion, finely chopped
• 1 red bell pepper, finely chopped
• 2 cloves garlic, minced
• 1 cup canned diced tomatoes or tomato sauce
• 1/2 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for cooking

 

For the Béchamel Sauce:

• 3 cups milk
• 4 tablespoons butter
• 4 tablespoons all-purpose flour
• Salt and pepper to taste
• A pinch of grated nutmeg (optional)
• 1/2 cup grated Parmesan cheese (for topping)

 

Instructions:

For the Roasted Eggplants:

1. Preheat your oven to 375°F (190°C).
2. Wash the eggplants and trim the stem ends. Cut them in half lengthwise.
3. Score the cut side of each eggplant half with a knife, being careful not to cut through the skin.
4. Brush the cut side of each eggplant half with olive oil and sprinkle with salt and pepper.
5. Place the eggplant halves on a baking sheet lined with parchment paper, cut side up.
6. Roast the eggplants in the preheated oven for about 25-30 minutes, or until they are tender and slightly golden.

 

For the Filling:

1. In a large skillet, heat a drizzle of olive oil over medium heat.
2. Add the chopped onion and red bell pepper. Sauté until they are softened and slightly caramelized.
3. Add the minced garlic and ground meat to the skillet. Cook until the meat is browned and cooked through.
4. Stir in the diced tomatoes or tomato sauce, dried oregano, salt, and pepper. Let the mixture simmer for about 10-15 minutes to meld the flavors.

 

For the Béchamel Sauce:

1. In a saucepan, melt the butter over medium heat.
2. Add the flour and whisk continuously to create a roux. Cook the roux for a few minutes to remove the raw flour taste.
3. Gradually pour in the milk while whisking constantly to prevent lumps from forming.
4. Continue to cook the sauce, stirring, until it thickens and becomes smooth.
5. Season the béchamel sauce with salt, pepper, and a pinch of grated nutmeg if using.

 

Assembling Papoutsakia:

1. Carefully scoop out the flesh from the roasted eggplant halves, leaving a thin shell. Set aside the eggplant flesh.
2. Mix the cooked eggplant flesh into the filling mixture.
3. Fill each eggplant shell with the meat and eggplant mixture.
4. Pour a generous amount of béchamel sauce over each stuffed eggplant.
5. Sprinkle grated Parmesan cheese on top of the béchamel.
6. Place the stuffed eggplants back in the oven and bake for another 20-25 minutes, or until the tops are golden brown and bubbling.
7. Remove from the oven and let the papoutsakia cool slightly before serving.

 

Papoutsakia is a delightful and hearty dish that combines the earthy flavors of eggplant with a savory meat filling and creamy béchamel sauce. Enjoy this comforting Greek classic with a side salad and warm bread.

 

Kleftiko Lamb – Roasted Lamb and potatoes

“Kleftiko” lamb is a traditional Greek dish that involves slow-cooking marinated lamb in parchment paper or aluminum foil, resulting in tender and flavorful meat. The name “kleftiko” is believed to have originated from the word “kleftes,” which refers to Greek bandits who would steal livestock and cook it in hidden ovens to avoid detection. Here’s how you can make Kleftiko Lamb:

Ingredients:

• 1 leg of lamb (about 2.5-3 kg), bone-in or boneless
• 4-5 cloves garlic, minced
• Juice of 2 lemons
• 1/4 cup extra-virgin olive oil
• 1 tablespoon dried oregano
• Salt and pepper to taste
• 4-5 large potatoes, peeled and cut into chunks
• 2-3 large tomatoes, sliced
• 1 red onion, sliced
• 1/2 cup white wine or chicken broth
• Parchment paper or aluminum foil

 

Instructions:

1. In a bowl, combine the minced garlic, lemon juice, extra-virgin olive oil, dried oregano, salt, and pepper to create the marinade.
2. Place the leg of lamb in a large resealable bag or a deep dish.
3. Pour the marinade over the lamb, making sure it’s evenly coated. Massage the marinade into the meat.
4. Seal the bag or cover the dish and refrigerate the lamb to marinate for at least 4 hours, or ideally overnight.
5. Preheat your oven to 325°F (160°C).
6. Take a large piece of parchment paper or aluminum foil and place it on a baking tray.
7. Place the marinated leg of lamb on the parchment paper.
8. Surround the lamb with the chunks of peeled potatoes, sliced tomatoes, and sliced red onion.
9. Pour the white wine or chicken broth over the lamb and vegetables. This will help keep everything moist during cooking.
10. Fold the parchment paper or aluminum foil over the lamb and vegetables to create a sealed packet. Make sure it’s tightly sealed to trap the steam and flavors.
11. Place the baking tray with the sealed packet in the preheated oven.
12. Slow-cook the kleftiko lamb for about 3-4 hours, or until the meat is fork-tender and easily falls off the bone.
13. Carefully open the packet to release the aromatic steam.
14. Transfer the lamb, vegetables, and juices to a serving platter.
15. Serve the kleftiko lamb hot, savoring the succulent and well-marinated meat along with the tender vegetables.

 

Kleftiko lamb is a wonderful example of Greek slow-cooked cuisine, creating a mouthwatering dish that captures the essence of Mediterranean flavors. The long, slow cooking process allows the lamb to become incredibly tender and infused with the flavors of the marinade and vegetables.

 

Gemista – Stuffed Vegetables

“Gemista,” which translates to “stuffed” in Greek, refers to a popular Greek dish made by stuffing various vegetables, usually tomatoes and bell peppers, with a flavorful mixture of rice, herbs, and sometimes minced meat. Here’s how you can make Gemista:

Ingredients:

• 4-6 large tomatoes
• 4-6 large bell peppers (green, red, or yellow)
• 1 cup white rice (parboiled or medium-grain rice)
• 1 onion, finely chopped
• 2-3 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1/4 cup chopped fresh parsley
• 1/4 cup chopped fresh mint or dill
• 1/4 cup tomato sauce or diced tomatoes
• Salt and pepper to taste
• 1 cup water or vegetable broth
• Optional: 200g ground beef or pork
• Optional: Feta cheese (for topping)

 

Instructions:

1. Preheat your oven to 375°F (190°C).
2. Cut the tops off the tomatoes and bell peppers. Carefully scoop out the insides, removing the seeds and pulp, and set aside.
3. In a large bowl, combine the rice, chopped onion, minced garlic, chopped parsley, chopped mint or dill, tomato sauce or diced tomatoes, extra-virgin olive oil, salt, and pepper. If using ground meat, add it to the mixture as well.
4. Mix the ingredients until they are well combined.
5. Lightly salt the insides of the hollowed tomatoes and bell peppers.
6. Stuff each tomato and bell pepper with the rice mixture, leaving some space at the top for the rice to expand.
7. Place the stuffed vegetables in a baking dish or casserole dish. If you have extra rice mixture, you can place it around the stuffed vegetables.
8. Pour water or vegetable broth into the bottom of the dish, ensuring that it’s enough to create steam and keep the Gemista moist during baking.
9. Optional: Top the stuffed tomatoes with a slice of feta cheese.
10. Cover the baking dish with aluminum foil or a lid.
11. Bake the Gemista in the preheated oven for about 45-60 minutes, or until the rice is cooked and the vegetables are tender.
12. Remove the foil or lid during the last 15 minutes of baking to allow the tops to brown slightly.
13. Once the Gemista is cooked, remove it from the oven and let it cool slightly before serving.
14. Serve the Gemista as a main dish or as part of a mezze spread, enjoying the delicious combination of tender vegetables and flavorful rice stuffing.

 

Gemista is a vibrant and satisfying dish that showcases the bounty of fresh produce and aromatic herbs in Greek cuisine. It’s a versatile recipe that can be customized to your taste preferences, making it a favorite among locals and visitors alike.

 

Horta Vrasta – Boiled Greens

“Horta Vrasta” is a Greek dish that consists of boiled leafy greens, typically wild greens like dandelion, chicory, or spinach, served with olive oil and lemon. It’s a simple and nutritious dish that’s enjoyed as a side dish or even as a light main course. Here’s how you can make Horta Vrasta:

Ingredients:

• 1 bunch of mixed leafy greens (dandelion, chicory, spinach, etc.)
• Extra-virgin olive oil
• Juice of 1-2 lemons
• Salt to taste
• Optional: chopped fresh herbs (such as dill or parsley) for garnish

 

Instructions:

1. Wash the leafy greens thoroughly under cold water to remove any dirt or sand. If you’re using tougher greens like dandelion or chicory, you might want to trim any tough stems.
2. In a large pot, bring water to a boil.
3. Add the washed and cleaned leafy greens to the boiling water. If you’re using a mix of different greens, add the tougher ones first and the more delicate ones later, as they cook faster.
4. Let the greens boil for about 5-10 minutes, or until they are tender. Keep in mind that cooking times can vary depending on the type of greens you’re using.
5. Once the greens are tender, drain them in a colander.
6. Arrange the boiled greens on a serving platter.
7. Drizzle extra-virgin olive oil over the greens. The olive oil adds richness and flavor to the dish.
8. Squeeze fresh lemon juice over the greens to add a tangy and refreshing element.
9. Sprinkle a bit of salt over the greens, adjusting the amount to your taste preference.
10. If desired, garnish the Horta Vrasta with chopped fresh herbs like dill or parsley.
11. Serve the dish warm or at room temperature, savoring the natural flavors of the leafy greens enhanced by the olive oil and lemon.

 

Horta Vrasta is a staple in Greek cuisine, showcasing the simplicity and healthfulness of Mediterranean cooking. It’s a dish that’s often enjoyed as a part of a traditional Greek meal, providing a delightful balance of textures and flavors.

 

Giovetsi – Greek stew

“Giovetsi,” also known as “Youvetsi,” is a traditional Greek dish that features tender meat (usually lamb or beef) and orzo pasta cooked in a flavorful tomato-based sauce. It’s often baked in the oven to allow the ingredients to meld together and create a comforting and hearty meal. Here’s how you can make Giovetsi:

Ingredients:

• 500g (1.1 lbs) lamb or beef, cubed
• 2 cups orzo pasta
• 1 onion, finely chopped
• 2 cloves garlic, minced
• 1 can (400g) diced tomatoes or tomato sauce
• 1 tablespoon tomato paste
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground cloves
• 1/4 cup extra-virgin olive oil
• Salt and pepper to taste
• 4 cups beef or vegetable broth
• Optional: grated Parmesan cheese for serving

 

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large oven-safe pot or Dutch oven, heat the extra-virgin olive oil over medium heat.
3. Add the chopped onion and sauté until it becomes translucent.
4. Add the minced garlic and cubed lamb or beef to the pot. Sear the meat on all sides until it’s browned.
5. Stir in the tomato paste, diced tomatoes, dried oregano, dried thyme, ground cinnamon, ground cloves, salt, and pepper. Mix the ingredients to coat the meat with the flavors.
6. Add the orzo pasta to the pot and stir to combine it with the meat and tomato mixture.
7. Pour the beef or vegetable broth over the mixture. The liquid should cover the ingredients by about an inch.
8. Bring the mixture to a simmer.
9. Cover the pot with a lid or aluminum foil and transfer it to the preheated oven.
10. Bake the Giovetsi in the oven for about 45-50 minutes, or until the pasta is cooked and the meat is tender.
11. Check the dish occasionally and give it a stir to ensure even cooking.
12. Once the Giovetsi is cooked, remove it from the oven and let it rest for a few minutes before serving.
13. Serve the Giovetsi warm, savoring the rich flavors of the tender meat, well-cooked orzo pasta, and aromatic tomato sauce.
14. Optionally, you can sprinkle grated Parmesan cheese over the individual servings before enjoying.

 

Giovetsi is a comforting and satisfying dish that’s often enjoyed by families and gatherings in Greece. The combination of meat, pasta, and tomato-based sauce creates a wonderful harmony of flavors that’s both hearty and delicious.

 

Kalamarakia Tiganita – Greek Fried Squid

“Kalamarakia Tiganita,” also known as “Fried Calamari,” is a popular Greek appetizer or meze that features tender pieces of squid coated in a crispy batter and deep-fried to perfection. It’s a beloved dish enjoyed with a squeeze of lemon and often served with a side of tzatziki sauce. Here’s how you can make Kalamarakia Tiganita:

Ingredients:

• 300g (10.5 oz) fresh squid tubes, cleaned and sliced into rings
• 1 cup all-purpose flour
• 1/2 cup cornstarch
• 1 teaspoon paprika
• Salt and pepper to taste
• Vegetable oil, for frying
• Lemon wedges, for serving

 

Instructions:

1. Start by cleaning the squid tubes. Remove the skin, fins, and beak, and then slice the tubes into rings. You can also keep the tentacles intact if you like.
2. In a mixing bowl, combine the all-purpose flour, cornstarch, paprika, salt, and pepper. Mix the dry ingredients together.
3. Heat vegetable oil in a deep frying pan or pot. The oil should be heated to around 350°F (175°C).
4. Dip the squid rings into the flour mixture, making sure they are coated evenly. Shake off any excess flour.
5. Carefully place the coated squid rings into the hot oil. Fry them in batches to avoid overcrowding the pan.
6. Fry the calamari for about 2-3 minutes, or until they turn golden brown and crispy. The cooking time is relatively short to ensure the squid remains tender.
7. Use a slotted spoon to remove the fried calamari from the oil and place them on a plate lined with paper towels. This will help absorb any excess oil.
8. Repeat the frying process with the remaining batches of squid rings.
9. Once all the calamari are fried, arrange them on a serving platter.
10. Serve the Kalamarakia Tiganita hot, with lemon wedges on the side for squeezing.
11. Enjoy the crispy and flavorful fried calamari with a refreshing squeeze of lemon. You can also serve them with tzatziki sauce for dipping.

 

Kalamarakia Tiganita is a classic Greek dish that’s loved for its irresistible crunch and delicate seafood flavor. It’s often enjoyed as an appetizer, part of a meze platter, or even as a main course.

 

Tisokroketes – Cheese Croquettes

“Tisokroketes,” also known as “Tiropitakia,” are small cheese-filled pastries that are a popular Greek appetizer or snack. They are made with a flaky pastry dough and filled with a delicious mixture of cheese, often feta cheese, and herbs. Here’s how you can make Tisokroketes:

Ingredients:

For the Pastry Dough:

• 2 cups all-purpose flour
• 1/2 cup unsalted butter, cold and cubed
• 1/4 teaspoon salt
• 1/4 cup cold water

 

For the Filling:

• 200g feta cheese, crumbled
• 1/2 cup ricotta cheese
• 1/4 cup grated Parmesan cheese
• 1 egg
• 2 tablespoons chopped fresh herbs (such as dill, parsley, or mint)
• Salt and pepper to taste

 

For Assembly:

• Egg wash (1 egg beaten with a splash of water)
• Sesame seeds or poppy seeds for sprinkling (optional)

 

Instructions:

For the Pastry Dough:

1. In a food processor, combine the all-purpose flour and cubed cold butter. Pulse until the mixture resembles coarse crumbs.
2. Add the salt and gradually add the cold water while pulsing. Mix until the dough comes together.
3. Turn the dough out onto a floured surface and knead it gently until it forms a smooth ball. Wrap it in plastic wrap and refrigerate for at least 30 minutes.

 

For the Filling:

1. In a mixing bowl, combine the crumbled feta cheese, ricotta cheese, grated Parmesan cheese, egg, chopped fresh herbs, salt, and pepper. Mix well to create a creamy and flavorful filling.

 

Assembly:

1. Preheat your oven to 375°F (190°C).
2. Roll out the chilled dough on a floured surface to a thickness of about 1/8 inch.
3. Use a round cookie cutter or glass to cut out circles from the dough, about 3-4 inches in diameter.
4. Place a small spoonful of the cheese filling in the center of each dough circle.
5. Fold the dough circle in half, enclosing the filling, and press the edges together to seal. You can use the tines of a fork to create a decorative edge.
6. Place the filled pastries on a baking sheet lined with parchment paper.
7. Brush the tops of the pastries with the egg wash for a golden finish.
8. Optionally, you can sprinkle sesame seeds or poppy seeds on top of the pastries for added texture and flavor.
9. Bake the Tisokroketes in the preheated oven for about 20-25 minutes, or until they are golden brown and crispy.
10. Remove from the oven and let the pastries cool slightly before serving.

 

Tisokroketes are a delightful Greek treat that combines the richness of cheese with the flakiness of pastry. They make a great appetizer for gatherings, parties, or as a snack to enjoy any time.

 

Briam – Roasted Vegetables

“Briam,” also known as “Tourlou Tourlou,” is a traditional Greek dish that features a medley of oven-roasted vegetables cooked with olive oil and herbs. It’s a hearty and flavorful vegetarian dish that’s perfect as a main course or a side dish. Here’s how you can make Briam:

Ingredients:

• 3-4 large potatoes, peeled and cut into wedges
• 2-3 zucchini, sliced
• 1-2 eggplants, cut into chunks
• 2-3 bell peppers (red, green, or yellow), sliced
• 3-4 ripe tomatoes, sliced
• 1 onion, thinly sliced
• 3-4 cloves garlic, minced
• 1/4 cup extra-virgin olive oil
• 1 teaspoon dried oregano
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Optional: 1 teaspoon sweet paprika or red pepper flakes (for a touch of heat)
• Fresh chopped parsley or fresh basil, for garnish

 

Instructions:

1. Preheat your oven to 375°F (190°C).
2. In a large bowl, combine the sliced potatoes, zucchini, eggplants, bell peppers, and onions.
3. Drizzle extra-virgin olive oil over the vegetables and toss to coat them evenly.
4. Add the minced garlic, dried oregano, dried thyme, salt, and pepper to the vegetables. If using paprika or red pepper flakes, add them as well.
5. Toss the vegetables again to distribute the herbs and seasonings.
6. Arrange the sliced tomatoes on the bottom of a baking dish or casserole dish.
7. Layer the seasoned vegetables over the tomatoes, creating an even mixture.
8. Drizzle any remaining olive oil from the bowl over the top of the vegetables.
9. Cover the baking dish with aluminum foil or a lid.
10. Bake the Briam in the preheated oven for about 45-60 minutes, or until the vegetables are tender and cooked through.
11. Remove the foil or lid during the last 15 minutes of baking to allow the vegetables to brown slightly.
12. Once the Briam is cooked, remove it from the oven and let it rest for a few minutes before serving.
13. Garnish the dish with freshly chopped parsley or basil for a burst of freshness.
14. Serve the Briam warm as a main course or a side dish, enjoying the combination of flavors and textures from the roasted vegetables.

 

Briam is a dish that captures the essence of Greek cuisine, highlighting the use of fresh vegetables and aromatic herbs. Its simplicity and robust flavors make it a beloved comfort food enjoyed by many.

 

Loukoumades – Greek Donuts

“Loukoumades” are a delectable Greek dessert that consists of small, deep-fried dough balls that are crispy on the outside and soft and airy on the inside. These little golden puffs are traditionally drizzled with honey and sprinkled with cinnamon and crushed walnuts. Here’s how you can make Loukoumades:

Ingredients:

For the Dough:

• 2 cups all-purpose flour
• 1 packet (7g) active dry yeast
• 1/2 teaspoon salt
• 1 tablespoon sugar
• 1 cup lukewarm water

 

For Frying:

• Vegetable oil, for deep frying

 

For Serving:

• Honey
• Ground cinnamon
• Crushed walnuts

 

Instructions:

1. In a bowl, combine the lukewarm water and sugar. Sprinkle the active dry yeast over the water and let it sit for about 5-10 minutes, or until the yeast becomes frothy.
2. In a separate mixing bowl, whisk together the all-purpose flour and salt.
3. Gradually add the yeast mixture to the flour mixture, stirring continuously until a smooth batter forms. The batter should be thick but still pourable.
4. Cover the bowl with a clean kitchen towel and let the batter rise in a warm place for about 1-2 hours, or until it doubles in size.
5. In a deep frying pan or pot, heat vegetable oil for deep frying. The oil should be around 350°F (175°C).
6. Using a spoon or a small ice cream scoop, carefully drop spoonfuls of the batter into the hot oil. You can fry a few at a time, but be sure not to overcrowd the pan.
7. Fry the dough balls for about 2-3 minutes on each side, or until they turn golden brown and puffed up. Use a slotted spoon to turn them and remove them from the oil.
8. Place the fried loukoumades on a plate lined with paper towels to absorb any excess oil.
9. While the loukoumades are still warm, drizzle them generously with honey.
10. Sprinkle ground cinnamon and crushed walnuts over the loukoumades for extra flavor and texture.
11. Serve the loukoumades warm as a delightful dessert, relishing the contrast between the crispy exterior and the soft interior soaked in honey.

 

Loukoumades are a beloved treat in Greek cuisine, often enjoyed at festivals, celebrations, and family gatherings. Their sweet and comforting nature makes them a favorite among people of all ages.