In Greek: κολοκυθάκια με δυόσμο pronounced koh-loh-kee-THAH-keeyah meh thee-OHZ-moh The two-step process of first lightly frying the zucchini then baking it with added ingredients is often found in Greek zucchini recipes as it softens the zucchini and gives it an opportunity to absorb some of the olive oil. Like many Greek vegetable dishes, this can […]

In Greek: τζατζίκι, pronounced dzahd-ZEE-kee One of my friends here in Greece has always madetzatziki with carrots. The carrots don’t make a marked change on the overall taste, but they do add a delightful crunch and they add bulk to tzatziki to make it go further – a frugal choice. Use it as a dip for veggies, and […]

There were many foods and beverages consumed in ancient Greece that we might not be anxious to try today, like cheese and garlic added to wine, but no more unusual than at least one of the foods that were considered to be aphrodisiacs. When we think of bulbs, the first thing that comes to mind […]

Greek name and pronunciation: kafteres piperies, καυτερές πιπεριές, pronounced kahf-ter-ES pee-peh-reeYES At the market: Hot peppers are available in a variety of forms – fresh, dried, coarsely ground, flaked, and powdered. They come in a range of colors and sizes. Physical characteristics: The size, shape and color of hot peppers depends upon the variety and […]

Greek name and pronunciation: Glykaniso, γλυκάνισο, pronounced glee-KAH-nee-so At the market: Dried and ground anise seed are usually available in small disposable bags or in sprinkle-pour bottles. Physical characteristics: Originally from Asia and North Africa, the anise plant grows to between 19.5 and 31.5 inches tall, with leaves that originate at the base of the […]

Spitikos Domatopoltos In Greek: σπιτικός ντοματοπολτός, say: spee-tee-KOHS doh-mah-toh-pol-TOHS This recipe for homemade tomato paste has few ingredients, is very easy, but will take quite a while. The results are certainly worth the time! Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome. Ingredients: […]

1) A Pasta Maker This is the pasta machine I use to roll out phyllo dough. It’s very simple and clamps to a table or work surface. I put a folded towel underneath so the work surface doesn’t get scratched. This pasta machine has 10 thickness settings from 1 (thickest) to 10 (thinnest), and makes […]

Greek secrets When making soups and sauces that call for sprigs of herbs (i.e., rosemary, thyme), dried herbs (i.e., oregano, crushed bay leaves), or whole spices (i.e., peppercorns, allspice berries), make a bouquet garni. Wrap the herbs and/or spices in a small square of cheesecloth or tulle, tie off the top, and add to the pot. […]

INGREDIENTS: 4 portobello mushrooms 150gr gouda (grated) 2 slices bacon (cut in half) olive oil 100gr feta cheese 1 small tomato, cut in cubes salt, pepper, oregano METHOD: In a bowl, add the feta cheese and with a fork grate it. Add some salt, pepper, oregano and stir the mixture. Remove the stem from the […]

Ingredients:  ¼ lb penne pasta  1 eggplant, chopped 1 tsp salt, approximately  ¼ cup olive oil 1 onion, finely chopped  2 cloves garlic, crushed 2 cans crushed tomatoes, undrained 1/3 cup tomato paste  2 tsp vinegar  1 Tbs. granulated sugar  1 tsp. dried oregano  ¼ cup large pitted olives 7 oz. feta cheese, chopped 4 […]