• 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.

  • Burgers with quaker oats
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    Burgers with quaker oats served with baked potatoes

    Serves/Yields: 10 - 12 burgers

    Time: 1,5 hour

    Difficulty: Medium

    Season: All seasons

    Greek: Biftekia me vromi kai patates sto fourno

    Juicy and aromatic burgers, served with baked potatoes. Instead of hard tack or stale bread with mixed the minced meat with quaker oats.

  • Chicken soup
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    Chicken soup

    Difficulty: Medium

    Season: All seasons

    Greek: Kotosoupa

  • Cauliflower moussaka
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    Cauliflower moussaka

    Serves/Yields: 4 persons

    Time: 1,5 hour

    Difficulty: Medium

    Season: Winter

    Greek: Mousakas me kounoupidi

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

Burgers with quaker oats

Burgers with quaker oats served with baked potatoes

Serves/Yields: 10 - 12 burgers

Time: 1,5 hour

Difficulty: Medium

Season: All seasons

Greek: Biftekia me vromi kai patates sto fourno

Chicken soup

Chicken soup

Difficulty: Medium

Season: All seasons

Greek: Kotosoupa

Cauliflower moussaka

Cauliflower moussaka

Serves/Yields: 4 persons

Time: 1,5 hour

Difficulty: Medium

Season: Winter

Greek: Mousakas me kounoupidi

Latest Recipes

Spice cheese spread

Spice cheese spread

Season: All seasons

Greek: Tirokafteri

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Yellow lentils

Yellow lentils

Serves/Yields: 4 - 6 persons

Season: Winter/Spring/Summer

Greek: Fava

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Rooster in wine and tomato sauce

Rooster in wine and tomato sauce

Serves/Yields: 4 - 6 persons

Difficulty: Medium

Season: All seasons

Greek: Kokkoras krasatos

Rooster with thick macaroni, also called “Matsata”, is the traditional dish of Folegandros island. This recipe is slightly different from “Matsata” but still very tasty! The picture shows a rooster served with fried potatoes and should not be confused with “Matsata”, served in Folegandros.

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keskek (source: myrizeimanoula.blogspot.com)

Meat and wheat pulp

Serves/Yields: 6 persons

Difficulty: High

Season: Summer

Greek: Keskek

Keskek is a traditional meal served in the festivals of Lesvos island.

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Baked eggplants

Baked eggplants

Serves/Yields: 4 persons

Time: 1 - 1,5 hour

Difficulty: Medium

Season: Summer/Autumn/Winter

Greek: Melitzanes fournou

Garnish them with cheese!

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Spicy Braised Beef from Corfu

Spicy Braised Beef from Corfu

Serves/Yields: 6 persons

Difficulty: Medium

Season: All seasons

Greek: Pastitsada

Pastitsada is usually served in Corfu with beef or rooster as the pictures show. You can also find pastitsada served with octopus or lobster. Prefer the thick macaroni with the hole in the middle (tubes)

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Stuffed vineleaves with rice and meat

Stuffed vineleaves with rice and meat

Difficulty: High

Season: All seasons

Greek: dolmades (yaprakia) me kima

Dolmades is an appetizer delicacy wrapped in vine leaves (this recipe was transcribed by somebody observing their old grandma do it the traditional way)

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Loukoumades

Cinnamon and Honey Fritters

Serves/Yields: 12 persons

Difficulty: Medium

Season: All seasons

Greek: Loukoumades

Syrup

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