SAMOUSATHES Makes about 30 pieces Ingredients: For the pastry: 3⁄4 cup strained fresh orange juice 4 large eggs 31⁄2 to 41⁄2 cups all-purpose flour, as needed For the filling: 3⁄4 cup sesame seeds 3 cups finely ground walnuts or almonds (not blanched) 1 teaspoon ground cinnamon 1⁄2 teaspoon ground cloves For the syrup: 2 cups […]

Grilled Stuffed Squid with Feta CheeseThe flavours infuse in this stuffed squid recipe with a creamy filling of marinated feta cheese. Squid or Calamari as it is called in Greece, is a popular fish dish served in the summer months in Greece. It can be cooked in many different ways. Barbecuing squid helps to bring […]

Ingredients: 24 dried figs 12 walnut halves 1 cup premium Greek honey (thyme-scented) 1 tbsp rosewater 6 sheets filo (optional) Method: Soak the figs for 24 hours in a bowl with 3 tablespoons honey, 1 tablespoon rose-water, and enough warm water to cover. The next day, remove the figs, drain, and stuff each one with […]

Ingredients: dates shelled almonds, hazelnuts or pine kernals (one per date) pepper salt 2 tbls honey Method: Stone the dates and stuff with the nuts and a little pepper. Roll the dates in salt and heat the honey in a frying pan. Fry the dates briskly and then serve.

Original Recipe Avem: Apicius, #231 Another recipe for birds: Stuff the stomach with crushed fresh olives, sew up, and boil thus.Then remove the cooked olives. [Giacosa, p. 112] Ingredients: One whole chicken OR eight pieces of cut up chicken 3/4 – 1 cup assorted Greek olives, crushed olive oil salt (optional) Preparation Steps Wash chicken. […]

Original Recipe Esicia Omentata: Apicius, #48 Ground Meat Patties in Omentum: Grind chopped meat with the center of fine white bread that has been soaked in wine. Grind together pepper, garum, and pitted myrtle berries if desired. Form small patties, putting in pine nuts and pepper. Wrap in omentum and cook slowly in caroenum. [Giacosa, pp. 89-90] Ingredients: […]

In Greek: καλαμάρια γεμιστά, pronounced kah-lah-MAH-reeyah yeh-mee-STAH Whatever your preference – large or small, frozen or fresh – this recipe works with all squid. Cook Time: 1 hour, 10 minutes Total Time: 1 hour, 10 minutes Ingredients: 2 1/4 pounds of cleaned squid 1/2 cup of olve oil 1/2 cup of dry wine (white or red) 3/4 cup of rice (preferably […]

In Greek: καλαμαράκια γεμιστά, pronounced kah-lah-mah-RAHK-yah yeh-mee-STAH If you like squid, give this recipe a try. There are many variations on the stuffing, and this one adds the delightful taste of raisins. It is a great choice for Sundays during the Greek Orthodox Great Lent when squid, olive oil, and wine are permitted. Cook Time: 50 minutes […]

In Greek: καλαμαράκια γεμιστά με αγκινάρες, say: kah-lah-mah-RAHK-yah yeh- mee-STAH meh ah-gkee-NAH-res Artichoke hearts, rice, and a fabulous range of herbs make up the stuffing for small squid (calamari). Served with a lovely garlicky skorthalia on the side, crisp salad, and plenty of Greek olives, it makes a delightful meal. Ingredients: 3 to 3 1/2 pounds of small squid […]

ANGINARES YEMISTES ME RIZI, RIGANI KAI MARATHO Ingredients: 8 to 10 large artichokes, cleaned 2 large lemons, halved 1 bowl of acidulated water 2⁄3 cup extra-virgin olive oil 3 large onions, finely chopped 3 garlic cloves, minced 2⁄3 cup long-grain or basmati rice Salt and freshly ground black pepper to taste 1 cup water 1⁄4 […]