Here’s a great, easy version of the classic American tuna melt, made with a local Greek canned tuna from the island of Alonissos, Kalamata olives, and taramosalata as the sandwich spread instead of mayonnaise. Serves 6 1 teaspoon commercial or homemade taramosalata or salmon roe spread 6 tablespoons extra-virgin Greek olive oil 1/3 cup chopped, […]
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(Excerpted from my forthcoming book, The Country Cooking of Greece, Chronicle Books, October, 2012) Ancient Greek and Byzantine literature is filled with references to fruits preserved in honey or petimezi—the world’s oldest sweeteners. To this day, eggplant and pumpkin rounds are still put up in grape must syrup, especially in wine-producing regions like Naoussa. The […]
Most Greeks the world over enjoy a hot bowl of mageiritsa soup after the midnight liturgy on the Saturday night before Easter. The soup, made with lamb or goat organ meats, is a perfect example of the home economy that characterizes the Greek cuisine.Nothing, in short, is wasted. The soup marks the end of […]
The most cliché image that comes to mind with Easter in Greece is that of a whole lamb on a spit, roasted to crisp perfection. It is not the only way Greeks enjoy their Pascal lamb, though. The Easter table all over the country mirrors the age-old wisdom of any rural people, that nothing should […]
March 25th is one of the most important Greek holidays. It’s both Greek Independence Day and the Assumption, one of the two days during Lent when fish is allowed. The tradition is to eat salt cod, usually as fritters, and skordalia.
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