These ground beef burgers are so simple, yet they are a delicious and quick, satisfying meal. Prepare extra patties for the freezer because they freeze well and are great to keep on hand for busy weeknights. The recipe hails from my Thea Kanella of Platanos, Greece who was kind enough to make them for us […]

In Greek: στιφάδο, pronounced stee-FAH-thoh The key to this recipe is the long cooking time, which brings together the tastes of the beef, onions, garlic, bay leaf, and rosemary. (I’m told that by adjusting the amount of water, this works well in a slow cooker or crockpot – see note below the recipe.) Serve with […]

The word soutzoukaki (soo-tzoo-KAH-kyah) comes from the Turkish “soutzouk” or sausage. These meatballs are shaped like little kebabs. The are lightly fried and then bathed in a wine-sweetened tomato sauce. They hail from Smyrni or modern day Izmir, and the spices are more Turkish than Greek, however they have been adopted by most Greeks as a traditional favorite. […]

I first enjoyed this dish in Athens and couldn’t believe I had never tasted it before. A warm fresh pita is topped with savory kebabs then bathed in a creamy yogurt sauce. On top of that is a savory tomato sauce with some extra paprika sprinkled on top. This can be served with rice pilaf or […]

Ingredients: 500 grams of fresh okra 2 tbsps of red wine vinegar 1/2 a cup of olive oil 1 onion finely chopped 500 grams of fresh pureed tomatoes or a can of pureed tomatoes a handful of chopped, fresh, flat leaf parsley salt and pepper to taste Method: Wash the okra and proceed to trim […]

Ingredients: 1 kilo of mixed Pork-Beef minced meat 1 cup of white dry wine 3 hard boiled eggs 2 fresh eggs (beaten) Flour 1 lamb suet (optional) 2 tbsp of breadcrumbs 1/2 cup of butter 2 tbsp of finely chopped onions 2 tbsp of finely chopped parsley 1 tsp of dry mint Salt and Pepper […]

Shinos – Σχίνος (Pistacia lentiscus) Arbaroriza – Kiouli – Scented pelargonium Marjoram Makes an excellent tea and is widely used as seasoning in cooking. Resembles oregano and combines perfectly with meat, fish and pasta dishes. It aids digestion, helps to lower blood pressure and blood sugar levels, soothes the throat and is diuretic. Oregano The most popular […]

ANGINARES TIGANITES MESA SE SKORDALIA (Peloponnesos) Ingredients: 10 small artichokes, cleaned 2 lemons, halved 1 bowl of acidulated water 1 cup all-purpose flour Salt and freshly ground black pepper to taste Olive or other oil for frying Two 1⁄2-inch-thick slices stale rustic bread, crusts removed 1 small head garlic, cloves peeled 1⁄2 to 2⁄3 cup […]

Method: You need 1/4 – 1/2 kilo of Fasolia or dried beans, depending on number of people. 1/2 kilo will produce about 5-6 servings but you can make extra and store in airtight containers in the freezer if you make too much. It’s best to soak the beans overnight to release the toxins and also […]

Ingredients: You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes. 1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand. Personally I prefer […]