• Eggplants with potato puree
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    Eggplants papoutsakia stuffed with vegetable puree

    Serves/Yields: 4 persons

    Time: 1,5 - 2 hours

    Difficulty: Medium

    Season: Summer/Autumn

    Greek: Melitzanes paputsakia me poure laxanikwn

    If you are following an alkaline diet based on vegetables, pulses and fruits you can try mixing eggplants with vegetable mash. This recipe does not have any sugar, meat, egg, flour.

  • Goat fricassee
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    Goat fricassee

    Serves/Yields: 4 - 6 persons

    Difficulty: Medium

    Season: Autumn, Winter

    Greek: Katsikaki me maroulia kai horta avgolemono

    Goat is low fat meet. Alternatively you can use lamb or pork

  • Ergolavi
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    Ergolavi

    Serves/Yields: 25 - 30 cookies

    Time: 1 hour

    Difficulty: Easy

    Season: All seasons

    Greek: Ergolavi

    A kind of almond cookies. Easy and quick to prepare.

  • Beans piaz
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    Piaz white bean salad

    Serves/Yields: 4 - 6 persons

    Difficulty: Easy

    Season: All seasons

    Greek: Fasolia Piaz

  • 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.

Eggplants with potato puree

Eggplants papoutsakia stuffed with vegetable puree

Serves/Yields: 4 persons

Time: 1,5 - 2 hours

Difficulty: Medium

Season: Summer/Autumn

Greek: Melitzanes paputsakia me poure laxanikwn

Goat fricassee

Goat fricassee

Serves/Yields: 4 - 6 persons

Difficulty: Medium

Season: Autumn, Winter

Greek: Katsikaki me maroulia kai horta avgolemono

Ergolavi

Ergolavi

Serves/Yields: 25 - 30 cookies

Time: 1 hour

Difficulty: Easy

Season: All seasons

Greek: Ergolavi

Beans piaz

Piaz white bean salad

Serves/Yields: 4 - 6 persons

Difficulty: Easy

Season: All seasons

Greek: Fasolia Piaz

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

Latest Recipes

Kazandibi

Kazandibi

Serves/Yields: 6 persons

Difficulty: High

Season: All seasons

Greek: Kazandipi

Kazan dipi is the eastern version of creme brulee.
The best kazan dipi is made with bubal’s milk. Kazan dipi means in turkish bottom of the mess kettle. The sweet originates from the East. It is a speciality of the Turkish cuisine, which has passed also to the Greek cuisine. It can be found more often in Northern Greece.

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Apple pie fudge

Apple pie fudge

Time: 1 hour

Difficulty: Easy

Greek: milopita me pandespani

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Eggplants in oil and tomato sauce

Eggplants in oil and tomato sauce

Serves/Yields: 4 persons

Difficulty: Easy

Season: Summer

Greek: Melitzanes sti katsarola me tomata

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wild greens pie

Wild greens pie

Time: 1,5 - 2 hours

Difficulty: Medium

Season: All seasons

Greek: Hortopita

horta = green vegetables, esp. dandellions.

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Meat with Orzo

Meat with Orzo

Greek: Kreas Manestra

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Baked Small fish

Baked Small fish

Serves/Yields: 4 - 6 persons

Time: 40 minutes

Difficulty: Easy

Season: All seasons

Greek: Bourtheto

This is a recipe that comes from Corfu island. It is called Bourtheto (Μπουρδέτο)

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Stuffed peppers with cheese

Stuffed peppers with cheese

Season: Spring/Summer/Autumn/Winter

Greek: Piperies yemistes me tyri

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Ancient Greek Fish with coriander

Ancient Greek Fish with coriander

Serves/Yields: 2 persons

Time: 1 hour

Difficulty: Medium

Season: All seasons

Greek: Arxaio psari me coliandro

Source:The Classical Cookbook, Andrew Dalby and Sally Grainger. Excellent source on Ancient Greek Cuisine.

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