Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. This recipe is a result of tinkering with the traditional ingredients to make a lighter, vegetarian moussaka recipe. I wouldn’t recommend trying to whip this up on a busy weeknight as it is still quite time consuming. When you have the time to devote to prepping […]

In Greek: γίγαντες τηγανητοί, say: YEE-ghan-des tee-ghah-nee-TEE Yigandes (also spelled “gigantes”) are giant dried beans and are favorites in all areas of Greece. If you can’t find them, use the largest dried lima beans you can find. This delightful dish is a favorite with Greeks during periods of fasting and Lent, and is often served with taramosalata (a delicioius dip […]

In Greek: ταχινόμελο, pronounced tah-hee-NO-meh-loh Who needs peanut butter when tahini and honey are available? This combination was frequently eaten separately – dipping a piece of bread into tahini, then following with a forkful of thick honey. Today, it’s being commercially produced, but it’s simple and easy to make at home. With fewer calories than […]

Manouri is a Greek goat’s cheese and is made by the goat herders and their families, and sold at the local markets. Its flavour is delicious and as an appetiser it is wonderful. this traditional Greek recipe is enough for 4 persons. Ingredients: 500grams of Manouri Cheese (or other goats cheese if not available) 1 […]

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 […]

PASTA PHYLLO APO TO LEVITHI – PELOPONISOS Ingredients: For the syrup 4 cups sugar 3 cups water 1 medium cinnamon stick 5 whole cloves Juice of 1⁄2 lemon 1 strip lemon zest   11⁄2 to 2 cups well-drained Greek citrus fruit spoon sweets (bitter orange, lemon, bergamot), to taste 6 large eggs, separated 1 cup […]

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock […]

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 […]

With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by […]

Greek Cheeses Greek Food And Drink Glossary Make Your Own Ingredients for Cooking Greek Food How to Get Rid of Cooking Smells – From Hands and Kitchen How To Prepare Chestnuts for Cooking How To Make Blanched Almonds How to Clean and Prepare Snails for Cooking How To Clean Squid (Calamari) How to tenderise Octopus […]