Alevropita, literally "flour" pie, is one of many Greek recipes for batter-and-cheese pies that are traditional in the Greek kitchen. They are sometimes called lazy pies because they are basically easy and don't need much skill to make! They are very common Greek recipes in northern Greece.
ROLLED OATS 101 Rolled oats are lightly processed whole-grain food. Traditionally, they are made from oat groats that have been unhulled and steamed, before being rolled into flat flakes under big rollers and then preserved by being lightly toasted.
HOW TO CLEAN AN AVOCADO Make sure you wash your avocados before slicing them open. To cut them open and into slices: Slice down the center lengthwise with a sharp knife. Slice until the knife reaches the pit. With a steady knife, slowly turn the avocado. Your knife should cut the peel and the […]
Chicken with prunes, or Poyo con Prunes as it’s called in Ladino, the language of the Sephardic Jews of Thessaloniki, is one of the most delicious traditional Sephardic recipes. Dried fruits and meat are a common combination in Sephardic and Northern Greek cooking. I paired this chicken recipe with an Agiorghitiko red wine from […]
I promise you that the Spanakopita Baked Potatoes from the Foods that Unite Us episode, in Season 4 of My Greek Table, will become a family favorite. You might find yourself making these for a tailgate party, dinner party or holiday table. You can serve it as a separate course, i.e. a starter, and […]
In the Foods that Unite Us episode of My Greek Table, Season 4, Grek-Mex Chicken Fajitas is a favorite recipe mostly because the marriage of Greek and Mexican cuisines is becoming all the more popular in Athens. The two culinary traditions, despite being on opposite sides of the globe, complement each other beautifully. This […]
In My Greek Table, Season 4, the Foods that Unite Us episode includes this delicious hybrid recipe for Soba Noodles with Tahini and Shrimp. There is a burgeoning Japanese-Greek culinary scene in Athens, and it’s exciting to see and taste. Pairing this with Greek wine proved to be fun and delicious, too! I chose […]
Huevos Haminados – slow-cooked eggs in onion skins – is one of the most storied Sephardic recipes from Thessaloniki. These eggs are cooked for hours over onion skins and with Greek coffee and a few other ingredients so that they acquire a deep brown color. This is by far one of the great, traditional […]
Eggplant with meatballs in tomato sauce is a luscious, easy recipe that I learned from my friend Hella Matalon, a prominent member of the Jewish community of Thessaloniki. If you can’t find the Florina red pepper, a long, sweet fleshy pepper, you can use any sweet fresh red pepper for this dish.
Walnuts inform much of the Sephardic cooking of Thessaloniki. This meatball with walnut sauce recipe called Keftes de Nogada is surprisingly simple yet a very delicious and satisfying way to serve one of the world’s great comfort foods. It is a classic of Thessaloniki’s Sephardic community.