These dips are considered the four traditional Greek classics. The recipes are simple – easy to make, with few ingredients – and belong in the recipe box of every Greek food lover. Serve them as appetizers, mezethes, condiments, or in creative ways devised in your kitchen. Melitzanosalata – Eggplant dip Skordalia – Garlic sauce or […]

Dips with eggplant are among the most famous Greek dishes, and there are many variations. Here are several recipes to tempt you. Eggplant Dip (Basic) – Melitzanosalata This is the basic version of this classic Greek appetizer dip and accompaniment to other foods. Eggplant Dip with Tomato – Melitzanosalata me Domata This dip is a […]

SKORDALIA APO HTAPOTHOZOUMO Makes 4 to 6 meze servings This garlic dip is served just as aliatha, ayiatha, and others are—as an accompaniment to boiled greens, fried vegetables or fish, plain on bread, or as a side with Ithacan Fried Octopus . Four 1-inch-thick slices stale rustic bread Pan juices from cooking 2 small or 1 large octopus. Igredients: 4 to […]

ALIATHA TIS KEFALONIAS This is nothing more than the island’s own skordalia, the pungent dipping sauce made with potatoes and lots of garlic. Two things define the Cephalonian version: Aliatha is always made with potatoes and always with fish broth, preferably made from cod bones. It has a strong, acidic flavor since Greeks are not shy about using either garlic or […]

Dried beans and peas – limas, pinto, red, black-eyed peas, garbanzo (chickpeas), and Great Northern, to name a few – are favorites in Greek cooking, and easy on the family budget as well. Beans are easy to make, but often not especially quick since most need to be soaked for at least 6 hours, and […]

In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee) This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of […]

Melomakarona Yemista me Sousami Melomakarona (also called “phoenikia”) are a traditional Greek cookie, a favorite at Christmas. Most recipes call for the cookie to be dipped in a honey-based syrup, but this recipe calls for a powdered sugar, nut, and spice topping. Since they have no syrup, they can be easily stored in tins or plastic […]

Melomakarona Yemista me Sousami In Greek, these honey spice cookies with sesame centers might be called “Stuffed Melomakarona with Sesame” or “Melomakarona from Rhodes,” where they have become famous. A winter holiday tradition (but delightful any time of year), these cookies bring in seasonal tastes and smells of cinnamon, cloves, and oranges. After baking, the […]

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty. The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust. Prep Time: 20 minutes Cook […]

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make “lathera style” is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes […]