Category: Meze / Starters

Octopus Risotto

Cretan Mashed Broad Bean Skordalia

Here’s a great version of the classic Greek garlic dip, skordalia, from Crete, where it is made with broad beans.

Mt. Pelion Tahini-Walnut Skordalia

Skordalia, the classic Greek garlic dip that goes perfectly with fried fish, boiled beets and greens and much more, comes in many regional variations. This unusual take, from the mainland area of Mt. Pelion, calls for tahini.

Macedonian Walnut Skordalia

Skordalia, one of the classic Greek dips, comes in many regional variations. This one, with walnuts as the base, is made both in Macedonia and in parts of the Peloponnese.

Zucchini Omelet with Greek Yogurt & Feta

This quick, easy Greek-style zucchini-feta omelet is perfect for a Mother’s Day brunch, for a Meatless Monday, or for a simple, fast meal any night of the week.

Tamarisk, sort o the first warm-weather Greek green…

Is this green, called almyriki, related to the ancient, Biblical Tamarisk tree?

Lazy Pie / Tembelopita Zagoriou

“Lazy” Pie from Zagori The notion of a savory pie isn’t limited to the Greek pies that call for phyllo pastry. Indeed, there is a whole range of savory pies that are based on a batter. They typically contain cheese. Some also call for zucchini or onions and herbs. Some call for cornmeal instead of […]

Calamari stuffed with Rice and Pine Nuts

Calamari stuffed with rice is considered an aphrodisiac in the Greek kitchen!

Sautéed Quince

Quince is an ancient fruit that Greeks still cook. They prepare it in many of the same ways they cook potatoes.

Raw Zucchini Salad w/ Mastiha Oil & Cretan Graviera Cheese

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