Ingredients: 2 bunches of fresh spinach 1 cup of rise of choice 1/2 a cup of parsley finely chopped 3-4 spring onions finely chopped 1/4 cup of lemon juice 1/4 cup of olive oil Salt and pepper to taste The ingredients given are to serve 5-6 people. Adjust accordingly. Method: Place the rise in a […]

Ingredients: 1 pound large shrimp, peeled Marinating Ingredients: 1/4 cup of balsamic vinegar Juice of 1/2 a lemon 1/2 cup of olive oil 2-3 garlic cloves sliced 1/2 tsp dried red pepper flakes 1 tsp lemon zest, grated Oregano Method: Combine all marinade ingredients in a medium size bowl and mix well. Add peeled shrimp […]

In Greek: αμυγδαλωτά, pronounced ah-meegh-thah-loh-TAH These are favorite cookies all over Greece. The recipe calls for blanched almonds, sugar, egg whites, lemon juice, bread crumbs, and self-rising flour. The key to working with the dough (which is very granular) is to coat hands with seed oil (sunflower or other) while forming the cookies so the dough doesn’t […]

 Greek : Φιλέτα τόνου στη κατσαρόλα  Serves / Yields : 4 – 6 persons Ingredients: 8 tablespoons olive oil 8 leek cut in rounds 8 celery sticks finely chopped 1 full teaspoon rosemary 1 full teaspoon thyme salt and pepper half of a medium sized cucumber cut in rounds 2 1/2 cups water 2 1/2 cups dry white […]

The simple Sunday and festive meal eaten in most of the Peloponnesos and elsewhere. Ingredients: 2/3 cup extra-virgin olive oil 21/2 pounds boneless beef chuck, cut into large stewing pieces Salt and freshly ground black pepper to taste 2 tablespoons tomato paste 1 cup long-grain rice Juice of 1 lemon 1 large onion, finely chopped 2 […]

This is an easy recipe for a vegetarian alternative to Magiritsa. Is traditionally eaten after the midnight service on Easter Saturday. It’s basically an alternative soup for those who are vegetarian or who do not like magiritsa. It’s very, very nourishing and terribly easy and quick to make. Ingredients: ½ kg spinach roughly cut 250g button […]

Ingredients: 2.5 pounds of taro root (kolokas) 4 stems of celery (optional) 2 large onions 4 medium tomatoes 1/4 cup olive oil 1 to 2 tablespoon(s) tomato paste 1.5 teaspoon salt 1 teaspoon black pepper 4 cups water (boiling to speed cooking time) Method: peel/wash/dry taro root…use knife to crack irregular pieces (2 to 3 […]

Greek name and pronunciation: Dyosmos, δυόσμος, pronounced thee-OHZ-mohs (hard th sound) At the market: Spearmint is the most common mint found in markets, and the most commonly used in Greek cooking. It is sold in both dried and fresh form, and if fresh is available, it is preferred. It is also a good choice for […]

Greek name and pronunciation: Maratho, μάραθο, pronounced MAH-rah-thoh (soft th sound)Wild fennel is also known as malathro (μάλαθρο, say: MAH-lah-throh) At the market: The most commonly used fennel leaves in Greek cooking are fresh, sold in bunches or attached to the root. It is sometimes sold under the name “anise” because of the similarity in tastes, but […]

Byzantine food refers to the food of Byzantine, a part of Roman Empire. The food is the result of the fusion of Roman and Greek cooking styles. With the development of Byzantine trade and empire, various kinds of new vegetables and spices, along with sugar, were brought in the region, which eventually led to the […]