In Greek: ομελέτα με πατάτες, pronounced oh-meh-LET-tah meh pah-TAH-tess A pie-like omelet, this is a great way to use leftover fried potatoes (just warm them in a little oil in a frying pan). Otherwise, make it with fresh fries and feta cheese, for a delicious meal. Add a crisp green salad, Greek olives, crusty bread […]

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee) Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an […]

In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine. Prep Time: 15 minutes Total Time: 15 minutes Ingredients: 3 cups of pitted black (Kalamata) or green olives 3 teaspoons extra virgin […]

Small dishes of foods are always served with ouzo and can range from simple to elaborate. Here are a few suggestions: Cold No-Cook Mezethes Nuts and dried fruit Lathovrekto (Greek Bruschetta) Olive Paste Taramosalata Tomato and feta salad Chunks of Greek cheese(graviera and feta, especially) Cucumber slices Olives Tomato slices Crusty bread, breadsticks, pita wedges Hot Mezethes Baked potatoes […]

In Greek: σουβλάκι αρνίσιο, pronounced soov-LAH-kee ahr-NEE-see-yoh The key to tender lamb souvlaki is the marinade, so don’t skimp on the timing. The longer they marinate, the better they will taste… and they will disappear as fast as you can make them! Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 8-10 pound leg of lamb, trimmed […]

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah If you are a devoted fan of the traditional, cook the eggplant over a wood fire – or add wood chips to a charcoal grill and cook it for that deep, smoky taste. This version is easier and delivers a tasty result, and includes chopped tomatoes. Cook Time: 10 minutes Total Time: […]

In Greek: μελιτζανοσαλάτα, pronounced meh-leed-zah-no-sah-LAH-tah I have friends who try to save time and make this in a blender or with a hand mixer, but it’s very easy as is and gives a much more authentic texture and taste when mixed by hand. The key to a great tasting result is a well-charred eggplant. If […]

In Greek: πιπεριές γεμιστές με πλιγούρι, say: pee-peh-reeYES yeh-mee-STES meh plee-GHOO-ree Bulgur’s nutty flavor is a lovely addition to the tastes in this recipe that include tomatoes, fresh parsley and fresh basil. Keep your fresh tomatoes for salads and use canned tomatoes with their juice for the stuffing, and dress up your table with color […]

History Halloumi, fresh or mature, has always been the flagship of Cyprus’ authentic cuisine. For centuries, this product is a key constituent of the Cypriot diet and has been closely associated with the culture and traditions of the local people. With an estimated annual per capita consumption of 8 kilos, Halloumi exceeds by far in […]

In Greek: μοσχάρι με αρακά, pronounced mohs-HAH-ree meh ah-rah-KAH One of the many favorite stews in a red sauce (kokkinisto), this is a delicious one-pot meal. Pressure cooking the meat produces tender results, even from less expensive cuts. Add a slice of feta cheese on the side and some crusty country bread, and it’s a […]