In Greek: κοχλιοί μπουρμπουριστοί, pronounced kokh-lee-EE boor-boor-ee-STEE “Bourbouristi” is the popping sound snails make when frying. Snails fried in the shell on a bed of salt may sound strange, but they are delicious and very easy to make. Oil, vinegar, and rosemary give the fried snails a uniquely Greek flavor. Prep Time: 10 minutes Cook Time: 30 minutes Total […]

Makes two 12-inch round loaves For the starter: 1 teaspoon active dry yeast 1 cup warm water 3 cups unbleached all-purpose flour For the dough: 8 to 10 cups all-purpose flour, as needed 1 cup sugar Salt 3⁄4 cup extra-virgin olive oil 11⁄2 cups warm water, or more if necessary 1⁄2 cup ouzo 11⁄2 cups […]

With Chicken Chicken Soup – Kotosoupa Greek Chicken Soup – Kotosoupa Chicken Liver & Rice Egg-Lemon Soup Greek Egg-Lemon Chicken Soup – Avgolemono Avgolemono soup With seafood Fish Soup: Red Snapper & Vegetables – Psarosoupa Kakavia – A flavourful fish soup. Kakavia – Fish and Vegetable Soup Island Soup – Soupa nisiotiki Fish Soup in creamy […]

In Greek: πατσάς, say: paht-SAHS Patsas, which came to Greece from Turkey in the 1920s, is tripe soup, and considered a classic winter hangover cure. Often made with hooves as well as tripe, this recipe uses only tripe. Some add egg-lemon sauce (avgolemono) and others addskorthostoubi (garlic crushed in vinegar), but I prefer this version with […]

In Greek: ντοματόσουπα με λάδι, pronounced doh-mah-TOH-soo-pah meh LAH-thee This is a favorite soup in my home on rainy days. We serve it with grated kefalotyri (good substitutes are pecorino and parmesan). Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: 1 2/3 pounds of ripe tomatoes 1 stalk of wild celery or Chinese celery (or 1 […]

In Greek: ταχινόσουπα με φιδές, say: tah-hee-NO-soo-pah meh fee-THES This is one of the simplest versions of tahini soup that is a specialty on the Greek island of Syros, in the Cyclades island group. This Tahinosoupa is a thin soup, a traditional food eaten on Friday of Holy Week (Good Friday), a day of mourning when the […]

The most well-known version of mayiritsa is made with lamb or kid offal (intestines, other organs) – as a way of using those parts of the animal that will be eaten on Easter day; however, lamb isn’t everyone’s choice. This version of the famous Greek Easter soup is made with chicken livers and is a delicious alternative. Ingredients: […]

In Greek: χορτόσουπα, say: hor-TOH-soo-pah This is a very easy soup to make, and a great way to use up small quantities of vegetables that may be hanging around the fridge and pantry. Quantities and specific ingredients depend on the season and what you may have on hand, so feel free to add to or […]

Tender black eyed peas are slow cooked and flavored with country sausage and Swiss chard. Serve with a warm crusty bread for a hearty and nutritious meal. Prep Time: 1 hour Cook Time: 2 hours, 30 minutes Total Time: 3 hours, 30 minutes Yield: 6 – 8 servings Ingredients: 1 lb. dried black eyed peas 4 cups chicken stock 6 cups water 1 carrot, […]

A hearty and satisfying beef vegetable soup with the unmistakable flavor of sweet Trahana – a fine grain pasta made from semolina and milk. A hearty and satisfying beef vegetable soup with the unmistakable flavor of sweet Trahana – a fine grain pasta made from semolina and milk. If you can’t find Trahana at your […]