In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]

A fabulous presentation dish that’s easy to make, and perfect for the holidays or other special occasion, this Grape Leaf Wreath salad looks as good as it tastes. The filling is a classic combination of rice and lentils with a vinaigrette dressing and feta cheese, and the grape leaves can be used straight from the […]

DOLMATHES ME BAKALIARO KAI TOMATENIO AVGOLEMONO Ingredients: 1 piece salt cod fillet, about 21⁄2 pounds One 22-ounce jar vine leaves in brine 1⁄2 cup extra-virgin olive oil 3 cups finely chopped white and tender green parts of scallions 1⁄2 cup long-grain rice, preferably basmati 3 large firm, ripe tomatoes, peeled, seeded, and finely chopped or grated Salt and […]

Kotopoulo gemisto stin katsarola Ingredients: 6 to 8 tablespoons extra-virgin olive oil, as needed 1 chicken liver (optional), trimmed and chopped 21⁄2 cups of 1-inch bread cubes cut from rustic bread, crusts removed 3 garlic cloves, finely chopped Salt and freshly ground black pepper to taste 1 tablespoon dried Greek oregano 3⁄4 cup water 1 […]

Ingredients: 30-35 zucchini flowers 1 cup of rice 1 cup of ripped chopped tomatoes 1/4 cup of corn oil 2 cups of hot water 1 onion finely chopped 2-3 tbsp of olive oil 2 tbsp of lemon juice 1/4 tsp of dry mint Salt and pepper to taste Method: Cut off the inside stems of […]

For this recipe, fresh tender vine leaves should be the best to use, but in the worst case if you can’t get your hands on fresh leaves you can buy some at your local supermarket in a jar ready to go. For the purpose of making the recipe the way it should be, we will […]

These tender and delicious stuffed grape leaf rolls known as dolmathes (dol- MAH-thes) are stuffed with a hearty meat and rice filling and are commonly served as a main entree. The smaller, rice and pine nut filled dolmathakia (dol-mah-THAH-kya) are usually served as an appetizer or meze. Yield: About 40 Rolls Ingredients: 50 fresh grape leaves or 1 jar (16 […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH The combination of ground beef and pork is a Greek favorite, and this recipe is one of the easier and quicker variations to make. Stuffing and rolling the leaves takes time, but the recipe is made in large quantities and can be refrigerated for several days […]