In Greek: πετιμέζι, pronounced peh-tee-MEH-zee This is a specialty on the Greek island of Crete and one of the oldest (most ancient) recipes I know. Try this naturally sweet (no sugar added) syrup on yogurt, ice cream, in tea, on pancakes, in baking, and as a topping for snow!. A teaspoon also work wonders for […]

In Greek: μούστος, pronounced MOO-stohs Moustos is made using the juice squeezed from fresh grapes. In Greece, we make large quantities during the September grape harvest, and it’s a great project for kids. It freezes well, and can be used throughout the year. Moustos is used to make petimezi, a grape syrup known since ancient times that is […]

Katiki is a creamy white cheese made from goat’s milk or a combination of goat’s and sheep’s milk. It has a salt content of 1%. Greek name and pronunciation: Κατίκι, pronounced kah-TEE-kee At the market: Katiki Domokou can be found commercially in Greek and Mediterranean markets, or ethnic grocers and cheese specialty shops. Using Katiki: […]

This is a beautifully refreshing desert to make when oranges are in season. The custard-like orange cream (or ‘krema portokaliou’) is a particular favourite for grandmothers to make for their grandchildren, who call it ‘kremoula’. INGREDIENTS: 3 large oranges 1 tbsp corn flour 1 lemon – juice Grated rind of 2 oranges 3 heaped tbsps […]

Glistritha Salata me Yiaourti kai Kappari In Greek: γλιστρίδα σαλάτα με γιαούρτι και κάππαρη, pronounced ghlee-STREE-thah sah-LAH-tah meh yeeah-OOR-tee keh KAH-pah-ree The Greek island of Crete is probably best known for this salad featuring locally-grown capers. The yogurt dressing makes this a particularly refreshing salad in hot weather. And purslane? You may know it as […]

In Greek: αρνάκι κοκκινιστό, pronounced ahr-NAH-kee koh-kee-nee-STOH Any kind of meat and poultry can be cooked in a traditional tomato-based red sauce (kokkinisto) and for this recipe, I added sweet red and green peppers to add a greater depth of taste, and some color. (See below for an alternative with onion and cloves.) Serve this […]

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 […]

Snails with crushed wheat pilaf – Cretan Orzo Pilaf with Snails and Chios Mastiha Oil – Rhodes Snails With Gigantes Beans and Artichokes Snails stew – Saligkaria stifado Popping Fried Snails – Kohli Bourbouristi Potatoes with snails and fennel (Cretan)   How To Eat a Greek Snail How to Clean and Prepare Snails for Cooking […]

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 […]

The most recognizable chicken soup in Greece is Avgolemono (ahv-goh-LEH-moh-no) or Egg-Lemon soup. With Avgolemono, the traditional broth is thickened with eggs and flavored with lemon to make a dense, creamy soup well suited to colder weather. This version is simpler, it’s not quite as heavy, but it still makes a hearty, chunky soup with a rich […]