In Greek: ψαροκεφτέδες, pronounced psah-roh-kef-TEH-thes A bit of modern Greek, this recipe calls for a batter made with beer. A combination of swordfish and desalinated salt cod, combined with onion and parsley make a fabulous dish. The batter calls for beer and self-rising flour. Serve as a meze, appetizer, or as a main dish. Note: […]

In Greek: γλώσσες φριτούρα, pronounced GHLAW-ses free-TOO-rah The key to this fabulous batter is the egg white meringue. Fold it into the batter just before using. Ingredients: 12 fillets of sole 3/4 cup of beer 2 eggs, separated 1/2 cup plus 1 level tablespoon of all-purpose flour juice of 1 lemon sea salt freshly ground […]

Bakaliaros (bah-kahl-YAH-ros) is cod that has been preserved in salt. It’s sold in large pieces that need to be soaked for at least 12 hours prior to cooking so that the excess salt can be eliminated. A traditional dish for Palm Sunday, this tasty fish can be batter-fried or baked and is delicious with a tangy […]

I first enjoyed this dish in Athens and couldn’t believe I had never tasted it before. A warm fresh pita is topped with savory kebabs then bathed in a creamy yogurt sauce. On top of that is a savory tomato sauce with some extra paprika sprinkled on top. This can be served with rice pilaf or […]

Ingredients: You can either use potatoes or rice in this recipe but traditionally Tavva is made with potatoes. 1 or 2 kilos of Lamb, any piece is OK but traditionally it was made with the fattier parts of meat. You can use shoulder, lamb chops or any piece you have at hand. Personally I prefer […]

This is a favorite winter dish and one that combines the succulent flavors of braised pork, celery, and the beloved Avgolemono (egg-lemon) sauce. It’s a great one-dish meal that screams for crusty bread to dip in the flavorful sauce. Prep Time: 15 minutes Cook Time: 1 hour Total Time: 1 hour, 15 minutes Yield: 6 servings Ingredients: 4 tbsp. unsalted butter 1/4 cup olive […]

In Greek: κροκέτες σπανάκι, pronounced kroh-KEH-tes spah-NAH-kee The type of cheese in the recipe is purposely vague. Try it with feta, or with a sharp cheese like kefalotyri or parmesan, or a mild cheese like anthotyro or farmer’s cheese. Prep Time: 35 minutes Cook Time: 3 minutes Total Time: 38 minutes Ingredients: 3 1/3 pounds of fresh or frozen spinach 1 […]

In Greek: κροκέτες από κρέας, pronounced kroh-KEH-tes ah-PO KRAY-ahs Use meat leftovers from roasts or boiled dishes to make these croquettes. This is a typical Greek solution to leftovers: a cream sauce to bind the ingredients, and toasted breadcrumbs to coat before frying. Ingredients: 1 1/2 cups of finely chopped cooked meat (roasted, broiled, grilled, […]

In Greek: ψαροκεφτέδες, pronounced psah-roh-kef-TEH-thes A bit of modern Greek, this recipe calls for a batter made with beer. A combination of swordfish and desalinated salt cod, combined with onion and parsley make a fabulous dish. The batter calls for beer and self-rising flour. Serve as a meze, appetizer, or as a main dish. Note: […]

In Greek: κουνουπίδι τηγανητό;, pronounced koo-noo-PEE-thee tee-ghah-nee-TOH Use fresh or frozen cauliflower florets for this delicious side dish that goes wonderfully with fish dishes, or as an appetizer. The batter is very light, and it’s quick and easy to prepare. Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 1 pound of fresh or frozen cauliflower florets 1 cup […]