In her book “When Zeus Became a Man (with Cretan shepherds),” author Sabine Ivanovas describes myzithra as “the most sensuous cheese of the world.” When she visited cheesemaker Vassilikos in the village of Xeraxyla on Crete and asked for a sample of his just-made myzithra, she reported that it melts on the tongue and fills […]

Feta is a white cheese and is the most consumed cheese in Greece. It’s also the most widely exported Greek cheese. And feta cheese is exclusively Greek. In 2005, after sixteen years of hot debate, the European Union’s highest court decreed that “feta” is protected as a traditional Greek product, and that none of the […]

Anthotyro is a white whey cheese, a variation of and similar to myzithra, made from sheep’s and goat’s milk. Greek name and pronounciation: ανθότυρο, pronounced ahn-THOH-tee-roh Alternate spelling: anthotiro At the market: Like myzithra, anthotyro comes in a soft, fresh version that has a light lemon flavor, and in dryer (aged) form (photo) which is semi-hard […]

Sharlotta is a light, cool, refreshing, welcoming and nutritious desert. It’s a very popular desert on a hot summer evening in Cyprus, when people sit in their gardens or verandas enjoying the jasmine-scented breeze. The name is French and somehow found its way into the Greek culinary vocabulary. Remember that in the 19th and early […]

A great accompaniment for tea and coffee or a nice cold glass of homemade lemonade! Ingredients: 250 gr. unsalted butter or spry 2 cups sugar (1/2 of which is icing sugar) 6 eggs 1.5 cup orange juice plus grated orange peel 1/4 cup cognac/brandy 1/2cup milk 3 cups sifted plain flour (in Cyprus – Farina 00) […]

Ryzosalata me Lahanika In Greek: ρυζοσαλάτα με λαχανικά, pronounced ree-zoh-sah-LAH-tah meh lah-hah-nee-KAH Rice and frozen vegetables are easy to combine with mayonnaise (try homemade), to create an attractive salad that works well at the table or on the buffet. I use a selection of garden vegetables (peas, beans, carrots, red and green peppers, and potatoes), and […]

Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled Feta cheese for a little extra zing. This is a great Summer side dish or light vegetarian main course. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: 4 – 6 servings Ingredients: Olive oil for brushing vegetables […]

In Greek: αρνί φρικασέ, pronounced ar-NEE free-kah-SEH The Greek definition of “fricassee” may differ from what you know in your kitchen, and this is a Greek classic. Lamb fricassee with avgolemono (a traditional egg-lemon sauce) is a favorite in Greek homes. It’s an easy recipe to make and a celebration of taste. It is equally delicious made […]

In Greek: λαχανοντολμάδες, pronounced lah-hah-no-dol-MAH-thes Stuffed cabbage with ground beef and rice are covered with a traditional egg and lemon (avgolemono) sauce. Conventional Greek wisdom is that the best cabbage can be found after the first frost, so all versions of stuffed cabbage are winter favorites. In Northern Greece, stuffed cabbage called yiaprakia(γιαπράκια, say: yah-PRAHK-yah), are […]

Makes about 30 Ingredients: 1 tablespoon of olive oil ½ onion, finely chopped 3 cloves of garlic, chopped 2 fresh red birdseye chillies, seeded and finely chopped (or use any mild chilli) 500 grams minced lamb ½ teaspoon ground allspice ¼ teaspoon cayenne, or to taste 1 tablespoon tomato paste 200 ml chicken stock 25 […]