Servings: 6 Ingredients 3-4 tablespoons of feta cheese, grated 2-3 eggs, beaten 4 oz of flour, for all purposes 1 pinch of mint just a little vegetable oil 1-2 pinches of parsley 1-2 pinches of pepper 2.20 lbs of potatoes 2-3 pinches of salt Directions Boil the potatoes in salted water until tender. Strain and mash […]

Ingredients 1 dab, unsalted butter 1 handful of cheese (Romano), grated 1 tablespoon of olive oil 1/2 cup of pasta (Trahana) a little tomato paste 4 cups of water Servings: 6 Directions Bring the water and olive oil to a boil. Add the trahana and stir constantly for approximately 20 minutes. Add a little tomato paste […]

Yet another variation of Greek salad! Ingredients: 8 oz of feta cheese, crumbled 1 large cucumber, peeled  on, cut into 1/2″ cubes 2 cloves of garlic, minced 4 tablespoons of fresh mauntano or mint, minced 1/2 of mint, lightly packed, fresh leaves 3/4 cup of olive oil 1/2 cup of black olives (“Kalamata” olives) 2 […]

Ingredients: 44 orange 24 mandarins 16 lemons 1800 gr of sugar 1800 gr of water 3 cognac glasses of lemon juice Method: Squish the oranges, the mandarins and the lemons and pass the juices through a cheese cloth or a dense strainer. With them you should fill nine water glasses of juice. If they do […]

In Greek: τσαϊ του βουνού (pronounced TSAH-ee too voo-NOO) Greek Mountain Tea is made using the dried leaves and flowers of Sideritis plants (ironwort). The tea is aptly named: the plant used to make it is found on rocky slopes at elevations over 3,200 feet (1000 meters). These plants are hardy flowering perennials that have […]

The simplest of all salad dressings is a drizzle of Greek extra virgin olive oil and wedges of lemon on the side – squeeze to taste. For salads with feta cheese like the Greek Salad, I recommend straight olive oil (with a little water). For salads with cucumber, I like oil and vinegar. My favorite dressing, […]

Moussaka is a casserole made by layering eggplant with a spiced meat filling then topping it off with a creamy bechamel sauce that is baked to golden perfection. It is perhaps the most widely recognized of all Greek dishes and was made famous by the legendary Greek chef, Nicholas Tselementes. This eggplant version is the traditional […]

Ingredients: Cypriot haloumi with pesto ingredients for 6 people 12 slices of halloumi chontroules 3 ripe tomatoes, red tight for pesto 1 cup of coffee oil 1 cup of coffee xasprismena almonds 1 tea cup cheese, 1 cup of mint tea leaves 1 clove garlic Salt and pepper Method: Wash and dry tomatoes. Remove the […]

In Greek: κοτόπουλο στιφάδο, say: koh-TOH-poo-loh stee-FAH-thoh Stifatho dishes are generally known for including boiler and/or pearl onions, wine, and a tomato sauce, and this recipe is no exception. The wonderful combination of spices (cinnamon, cloves, bay leaves) makes this a vibrant stew. The optional addition of cheese adds even more depth. Chicken stifatho is commonly served with […]

This wonderful cinnamon-spiced chicken stew calledKapama (kah-pah-MAH) needs to simmer for at least an hour for the flavors to really develop. Serve it over pasta or orzo with a generous sprinkle of grated cheese and prepare to receive the compliments! As an added bonus, it will also fill your home with the most delightful cooking aromas. […]