Garden snails are a specialty on the Greek island of Crete, where they are traditionally enjoyed in huge quantities in August. Before cooking, the snails need to be cleaned and washed. Here’s how to do it, working with snails one at a time. Difficulty: Easy Time Required: 30 minutes for 50 snails Here’s How: With a sharp […]

In Greek: πατσάς, say: paht-SAHS Patsas, which came to Greece from Turkey in the 1920s, is tripe soup, and considered a classic winter hangover cure. Often made with hooves as well as tripe, this recipe uses only tripe. Some add egg-lemon sauce (avgolemono) and others addskorthostoubi (garlic crushed in vinegar), but I prefer this version with […]

When the weather turns cold, this thick soup is especially delightful. It’s vegetarian- and vegan-friendly, and a favorite lenten dish as well. In Greek: σούπα με μπιζέλια, pronounced SOO-pah meh bee-ZEL-yah Add a fish dish like taramosalata, some Greek olives, and lots of crusty bread, and you’ve got a traditional meatless Greek Wednesday, Friday, or Lenten […]

In Greek: χορτόσουπα, say: hor-TOH-soo-pah This is a very easy soup to make, and a great way to use up small quantities of vegetables that may be hanging around the fridge and pantry. Quantities and specific ingredients depend on the season and what you may have on hand, so feel free to add to or […]

A light soup with asparagus, leeks, zucchini, and potatoes, slightly thickened with cornstarch and the traditional taste of lemon juice. This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course. Cook Time: 1 hour Total […]

A staple of any Greek household, Fassolatha is the Classic White Bean soup that is hearty, nutritious, and delicious.Bean soup or fassolatha (fah-soh-LAH-tha) will be on the menu at least once a week in a Greek household. It’s also a staple of the Lenten season. This recipe makes 6 – 8 servings and is hearty, nutritious, and […]

In Greek: κρύα παντζαρόσουπα, pronounced KREE-yah pahnd-zah-ROH-soo-pah This recipe has its origins in Eastern Europe, and combines beets, vegetables, herbs, and a touch of yogurt to make a delightful appetizer or main dish soup. Using pre-cooked canned or packaged beets makes this a quick and easy dish.This thick soup is a favorite light meal on […]

Ingredients: 1 bag of lentils 1 200g of fresh cut green vegetables 200 g of fresh green rocket 1-2 onions finely chopped 2 peppers finely cut in small cubes 1/2 English cucumber cut in small cubes 1/2 bunch parsley finely chopped 1/2 bunch dill finely chopped 1 carrot graded 10 cherry tomatoes cut in half […]

Ingredients: 5 cups or 450g Plain Flour 1 tbsp baking powder 1 cup of Mazola oil or 250g unsalted butter 1/2 a cup100g caster sugar 1 cup of toasted almonds roughly crushed 2 egg yolks 1 tsp vanilla powder 1 tsp of baking soda 4 tbsp brandy Rose water 2-3 cups of icing sugar (for […]

Custard Ingredients: 4 cups of milk 3/4 cups of corn flour or semolina 4 eggs beaten 1/2 cups of sugar 1 tsp of vanilla essence Syrup Ingredients: 2 cups of sugar 1 1/2 cups of water 1 thin strip of lemon rind 1 Piece of cinnamon stick 3 tsp of lemon juice 4-5 cloves ~ […]