• Stuffed vegetables
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    Stuffed vegetables with whole grain rice, raisins and orange zest

    Serves/Yields: 4 - 6 persons

    Time: 2 - 2,5 hours

    Difficulty: High

    Season: Summer/Autumn

    Greek: Yemista me anapoflioto rizi, stafides kai xysma portokaliou

  • Kalitsounia
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    Cretan Kalitsounia

    Difficulty: High

    Greek: Kaltsounia Me Kanella

    There are various versions of Kaltsounia. Cretan Kaltsounia are also shaped in stars like in the picture. Our effort to shape them like stars was unfortunate as you may notice. the difference from the proposal in the recipe is that instead of making a half moon you roll the circled dough up, down and left , right of the filling and then squize the dough in order to shape a star.

  • Greek salad
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    Greek salad (2)

    Serves/Yields: 4 persons

    Time: 15 minutes

    Difficulty: Easy

    Season: Autumn/Winter

    Greek: Horiatiki salata

    This is a recipe by a famous greek chef, Elias Mamalakis, who is now days very popular to the greek public not
    only for his recipes but also for his spirit. Elias Mamalakis the last years is presenting his ideas for nice,
    easy and quick recipes on the Greek TV.

  • Minced Meat Rissoles with Cummin
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    Minced Meat Rissoles with Cumin

    Serves/Yields: 4 persons

    Time: 1 - 1,5 hour

    Difficulty: Medium

    Season: Spring/Summer/Autumn/Winter

    Greek: Soutzoukakia Smirneika

    This meal originates from the city of Smyrni in the coast of Asia Minor. The word Soutzoukakia comes from the Turkish word Sucuk (a spicy sausage). The meal is part of the Constantinopolitan Cuisine.

  • Stuffed Zucchini with egg and lemon sauce
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    Stuffed Zucchini with egg and lemon sauce

    Serves/Yields: 4 - 6 persons

    Time: 1,5 - 2 hours

    Difficulty: High

    Season: Summer/Autumn

    Greek: Kolokithakia yemista (gemista) avgholemono

    Absolutely delicious. Has many variations around Greece. Suitable also for vegetarians if you do not use minced meat and instead add 2 eggs to make the stuffing more thick. Instead of butter it is more common to use olive oil.

  • Greek baklava
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    Greek baklava

    Serves/Yields: 10 persons

    Difficulty: Medium

    Season: All seasons

    Greek: Baklavas

    Layers of filo fough, well oiled or buttered, alternated with layers of chopped nuts and raisins or currants. A very popular Greek recipe.

  • Garlic Sauce
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    Garlic Sauce

    Season: All seasons

    Greek: Skordalia

    Used in fried fish like in fried cod dish. Also served as a side dish together with beetroot salad. It has many variations around Greece. In the Ionian islands they use potato instead of breadcrumb and they call it “Aliatha”.

  • Moussaka
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    Moussaka

    Serves/Yields: 6 people

    Season: Summer/Autumn

    Greek: Mousakas

    A traditional Greek Recipe by Alexandra Tsakiridou.
    Moussaka is the shepherds pie of Greece. The succulent combination of fried aubergines, delicately spiced minced lamb and rich cheese sauce is irresistible and well worth the rather lengthy preparation. It is always popular at informal parties and can be prepared earlier in the day for final cooking and browning in the oven.

  • Stuffed Tomatoes and Peppers
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    Stuffed Tomatoes and Peppers

    Serves/Yields: 6 - 8 persons

    Time: 2 hours

    Difficulty: High

    Season: Autumn

    Greek: Yemista (gemista)

    Yields 16 stuffed vegetables (6 – 8 servings).

  • Lentils with orzo
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    Lentils with orzo

    Serves/Yields: 4 - 6 persons

    Time: 1 hour

    Difficulty: Medium

    Season: Winter

    Greek: Fakes me kritharaki

    Mixing lentils with orzo make the lentils more attractive to young children, who have a resentment towards them.

  • Fried sole with mayonnaise and ouzo
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    Fried sole with white ouzo sauce

    Serves/Yields: 4 persons

    Time: 30 minutes

    Difficulty: Easy

    Season: Winter

    Greek: Tiganitii glwssa me saltsa mayonesa kai ouzo

    Instead of pouring a butter sauce on top of the sole fillets with mixed some mayonnaise with ouzo, lemon and dill.

  • Haddock burgers
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    Haddock burgers with stamnagathi weeds and piquant mayonnaise

    Serves/Yields: 12 burgers

    Time: 1,5 - 2 hours

    Difficulty: Medium

    Season: Spring

    Greek: Biftekia bakaliarou me stamnagathi kai mayonesse

    Cod and haddock fried fillets are usually cooked and served with garlic sauce in the annunciation of Virgin Mary on the 25th of March, which is Greeks Independence day. We suggest an alternative recipe, lighter in taste and with less calories.

Stuffed vegetables

Stuffed vegetables with whole grain rice, raisins and orange zest

Serves/Yields: 4 - 6 persons

Time: 2 - 2,5 hours

Difficulty: High

Season: Summer/Autumn

Greek: Yemista me anapoflioto rizi, stafides kai xysma portokaliou

Kalitsounia

Cretan Kalitsounia

Difficulty: High

Greek: Kaltsounia Me Kanella

Greek salad

Greek salad (2)

Serves/Yields: 4 persons

Time: 15 minutes

Difficulty: Easy

Season: Autumn/Winter

Greek: Horiatiki salata

Minced Meat Rissoles with Cummin

Minced Meat Rissoles with Cumin

Serves/Yields: 4 persons

Time: 1 - 1,5 hour

Difficulty: Medium

Season: Spring/Summer/Autumn/Winter

Greek: Soutzoukakia Smirneika

Stuffed Zucchini with egg and lemon sauce

Stuffed Zucchini with egg and lemon sauce

Serves/Yields: 4 - 6 persons

Time: 1,5 - 2 hours

Difficulty: High

Season: Summer/Autumn

Greek: Kolokithakia yemista (gemista) avgholemono

Greek baklava

Greek baklava

Serves/Yields: 10 persons

Difficulty: Medium

Season: All seasons

Greek: Baklavas

Garlic Sauce

Garlic Sauce

Season: All seasons

Greek: Skordalia

Moussaka

Moussaka

Serves/Yields: 6 people

Season: Summer/Autumn

Greek: Mousakas

Stuffed Tomatoes and Peppers

Stuffed Tomatoes and Peppers

Serves/Yields: 6 - 8 persons

Time: 2 hours

Difficulty: High

Season: Autumn

Greek: Yemista (gemista)

Lentils with orzo

Lentils with orzo

Serves/Yields: 4 - 6 persons

Time: 1 hour

Difficulty: Medium

Season: Winter

Greek: Fakes me kritharaki

Fried sole with mayonnaise and ouzo

Fried sole with white ouzo sauce

Serves/Yields: 4 persons

Time: 30 minutes

Difficulty: Easy

Season: Winter

Greek: Tiganitii glwssa me saltsa mayonesa kai ouzo

Haddock burgers

Haddock burgers with stamnagathi weeds and piquant mayonnaise

Serves/Yields: 12 burgers

Time: 1,5 - 2 hours

Difficulty: Medium

Season: Spring

Greek: Biftekia bakaliarou me stamnagathi kai mayonesse

Latest Recipes

Cream pie

Cream pie

Difficulty: High

Season: All seasons

Greek: Bougatsa

The best region to eat a cream pie is in Northern Greece and especially the city of Thessaloniki. The “bougatsa” inthe picture is not made with crusty filo and is from the island of Evia. The pie is opened and seasoned with icing sugar and cinnamon.

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Greek Shrimp with Feta

Greek Shrimp with Feta

Serves/Yields: 4 persons

Difficulty: Medium

Season: All seasons

Greek: Garides saganaki

New York Cookbook

Source: Patty McDuffy, GREEK-RECIPE yahoo group

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Leek pie

Leek pie

Serves/Yields: 6 persons

Season: Winter/Spring

Greek: Prasopita

This recipe is very light due to small quantity of olive oil, eggs and salt. No butter is used!

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Cuttlefish with spinach

Cuttlefish with spinach

Serves/Yields: 4 - 6 persons

Season: Autumn/Winter/Spring

Greek: Soupies me spanaki

A typical Greek Lenten dish. Usually cooked on Clean Monday feast.

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Meatballs with ouzo

Meatballs with ouzo

Serves/Yields: approx. 40 pieces

Season: Autumn/Winter/Spring

Greek: Keftedakia me ouzo

Try this nice ouzo recipe. Can be easily halfed. In the cooked chicken balls of the picture we used half cream and half evaporated milk.

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Spinach pie

Spinach pie with home made filo

Serves/Yields: 6 persons

Time: 2 hours

Difficulty: High

Season: All seasons

Greek: Spanakopita me paradosiako filo

It is worth trying this recipe, although making traditional home made filo is not an easy task and requires experience.

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Wild greens

Boiled green vegetables

Serves/Yields: 4 - 6 persons

Time: 40 minutes

Difficulty: Easy

Season: Spring/Summer/Autumn/Winter

Greek: Horta vrasta

They can be found with sweet taste (vlita, antidia, zochi) or bitter taste (radikia, xorta tou vounou). It is very usual to eat green vegetables in Greece. Since they are now days cultivated they can be found all year round.

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Leeks stewed with tomato and potatoes

Leeks Stewed With Tomatoes

Serves/Yields: 4 persons

Season: Winter/Spring/Summer

Greek: Prasa me saltsa domata

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