Ikarian Fisherman’s Soup with Trahana
Before rice became a common grain in Greece, wheat and all its manifestations, in the form of bulgur, trahana, the local pasta, matsi, and more were the staples by default. Today all over Greece, Greek recipes for fish soup almost universally call for rice. This old Ikarian recipe, from my Ikaria book, however, calls for […]
Phyllo-less Zucchini Pie from Chalkidiki
In some parts of Northern Greece, there are similar Greek recipes for pies made with cornmeal or with greens instead of zucchini. Basically, the idea is to make a thick batter and to bake that in a well-oiled large baking pan. The final pie should be about 2 ½ cm (1-inch) thick.
Sticky Beef with Greek Honey, Onions and Bay Leaves
Crete, birthplace of the Mediterranean Diet, is also the home of this unusual Greek meze recipe for slow-cooked beef with honey. It comes from a small restaurant in Rethymnon called Avli.
Poached Kalamata Figs
I came across this perfect Mediterranean Diet snack and wonderful way to prepare dried figs years ago in a small village outside Kalamata. It as during the olive harvest, when dried figs are an important source of energy. But these were a treat I had never imagined, poached in salted water then sprinkled with oregano […]
Naoussa Summer Stew with Fried Cheese / Mantza
The Mediterranean Diet stretches from the tables of Crete to the larder of the North, where a cornucopia of peppers and other delicious garden vegetables are combined into this unique dish. Mantza (for “to eat”) is a recipe rooted in the traditions of the Vlachs, a once itinerant shepherding tribe who settled in N. Greece […]
Kalamata Olive-Greek Yogurt “Mayo” / Mayioneza me Eliopasta
A mayo fit for the Mediterranean Diet! Try this delicious mixture of Greek yogurt, Kalamata olive paste, extra virgin Greek olive oil and more on all your sandwiches.
Red Mullet Packets Perfumed with Ouzo & Santorini Capers
Greek recipes for fish abound and the red mullet, barbouni in Greek, is especially beloved. Ouzo, extra virgin Greek olive oil and capers give this dish a distinctly Greek island brushstroke.
Greek Jam Lattice-Top Tart / Pasta Flora
Pasta Flora doesn’t sound like a Greek recipe for dessert, but it is and one of the classics, too. This lattice-topped tart, adopted from my Ikaria book, is made with many of the fruit jams and preserves that are part of the Greek tradition. The most common is apricot, but it’s great with plum, tangerine […]
Skordostoumbi – Zakynthos Garlicky Eggplant
This Greek recipe for garlicky baked eggplant is a traditional dish of the Ionian islands and a perfect example of great Mediterranean Diet vegetable cookery. The characteristic sweet-sour flavor imparted by the use of vinegar in the sauce is a local favorite. It’s a wonderful plant-based Greek recipe, one of the most delicious in the […]
Poulenta – Ionian Polenta
Poulenta – yes, it sounds like the Italian polenta because it’s pretty much the same thing — is a traditional Greek recipe of the Ionian islands, where the Venetians ruled for 400 years and left their mark on the local cuisine. Extra virgin Greek olive oil goes into this yummie Greek comfort food, which can […]
Kefalonitiki Kreatopita – Cephalonia Three-Meat Pie
This Greek recipe for a luscious meat-filled phyllo pie is one of the most beloved dishes of the Ionian island of Cephalonia. Three different ground meats, Greek cheese, and warm spices turn this phyllo classic into a rich, filling pie that can be served as easily as a Greek meze as it can a main […]
Lentils Cooked with Orzo & Caramelized Onions
This wonderful Greek recipe from one of the most beloved Greek island groups, the Dodecanese, appeals to vegans and vegetarians alike. Lentils and pasta are a popular combination in the Greek cooking of the Dodecanese. Topped with caramelized onions, called sivrasi, this simple dish is transformed into something really irresistible.