Greek name and pronunciation: Colianthro, κολίανδρο, pronounced koh-LEE-ahn-throh (hard th, rhymes with “dough”) At the market: Coriander seeds are available in sealed packs. Pour-and-shake containers of ground coriander are sometimes available, but it is recommended to buy the seeds and grind them yourself. Physical characteristics: When these rounded seeds are crushed with a mortar and […]

Greek name and pronunciation: Garifalo, γαρίφαλο, pronounced ghah-REE-fah-lo At the market: Whole cloves are usually packaged is small resealable containers. Clove essential oil is usually available at health food stores. Physical characteristics: Cloves are the dried unopened flower buds of an evergreen tree native to Indonesia and Madagascar. A dried clove (bud) is 1/2 to […]

In Greek: αρνί με πιλάφι στο φούρνο, pronounced ar-NEE meh pee-LAH-fee stoh FOOR-noh This easy oven casserole is a great choice for a family meal. It can also be made with other meat – chicken, beef, pork, and even liver. Prep Time: 20 minutes Cook Time: 1 hour, 45 minutes Total Time: 2 hours, 5 minutes Ingredients: 2 1/4 pounds of lamb or […]

In Greek: λαχανοντολμάδες, pronounced lah-hah-no-dol-MAH-thes Stuffed cabbage with ground beef and rice are covered with a traditional egg and lemon (avgolemono) sauce. Conventional Greek wisdom is that the best cabbage can be found after the first frost, so all versions of stuffed cabbage are winter favorites. In Northern Greece, stuffed cabbage called yiaprakia(γιαπράκια, say: yah-PRAHK-yah), are […]

With Chicken Chicken Soup – Kotosoupa Greek Chicken Soup – Kotosoupa Chicken Liver & Rice Egg-Lemon Soup Greek Egg-Lemon Chicken Soup – Avgolemono Avgolemono soup With seafood Fish Soup: Red Snapper & Vegetables – Psarosoupa Kakavia – A flavourful fish soup. Kakavia – Fish and Vegetable Soup Island Soup – Soupa nisiotiki Fish Soup in creamy […]

Loukanika (village sausages) are made from selected fresh pork meat, wine, salt and spices. The pork meat is minced, marinated with coriander seeds, black pepper and salt and then left to mature in dry red wine for 7-15 days so that the meat, spices and wine are perfectly blended. Filling the well-washed pork intestines requires skill […]

SKORDOMAKARONA My friend Haralambos, the district education counselor from Molaous near Sparta, is a walking encyclopedia of local history, gastronomy, and folkways. He shared this simple recipe with me, explaining that it was the workers’ lunch during the summer threshing period as well as during the fig harvest. The tremendous amount of garlic—3 whole heads or more— acted as a replacement […]

Greek name and pronunciation: Faskomilo, φασκόμηλο, pronounced fahs-KOH-mee-lo At the market: Sage is available as fresh or dried leaves. Dried sage is usually available in either coarse ground or powder form. Buy fresh sage that is strongly scented. Refrigerate wrapped in a paper towel in a sealable plastic bag, to keep usable for up to […]

Greek name and pronunciation: Mantzourana, μαντζουράνα, pronounced mahnd-zoo-RAH-nah, also spelled matzourana (ματζουράνα), and pronounced mahd-zoo-RAH-nah At the market: Marjoram is usually available as whole dried leaves and floral parts, and in powdered form. Fresh marjoram is sometimes available at green grocers. If you have space in your kitchen, in your garden, on a window sill, […]

The Byzantines were known for their refined and diverse tastes which were frowned upon by the clergy, at least during the first centuries. Later things changed, and bishops and abbots were among those to indulge in gastronomic delights. As usual, meat was a favorite food and game figured prominently on the Byzantine table. Recipes at […]