Ingredients: 4 Eggs 4 cups of flour 2 teaspoons of Baking Powder 2 cups Milk 1/2 cup vegetable oil 2 cups grated Cypriot Halloumi 1 teaspoon of mint Method: Whip Eggs, add milk, oil, baking powder Mix in cheese, mint and flour Grease cup cake trays Place in cup cake trays (3/4 full) Bake in […]

SKORDOMAKARONA My friend Haralambos, the district education counselor from Molaous near Sparta, is a walking encyclopedia of local history, gastronomy, and folkways. He shared this simple recipe with me, explaining that it was the workers’ lunch during the summer threshing period as well as during the fig harvest. The tremendous amount of garlic—3 whole heads or more— acted as a replacement […]

STRANGISTES HILOPITES This dish is a quick and steadfast country dinner in many parts of Greece. I include it here, in the foods of the Peloponnesos, because it was mentioned by every local cook I spoke with, leading me to realize that even if the dish isn’t unique to the region, it is so commonly cooked that it is considered […]

FASOLAKIA FRESKA ME ANTHOGALA Anthogala, which is what the original recipe calls for, are the billows of cream that float atop fresh milk. Its Greek name translates as “milk blossom”; the French know it as fleur de crème. In the U.S. the best substitute is heavy cream. I found this recipe in a collection of old regional Greek dishes, and […]

SESKOULA YIAHNI ME FETA Makes 4 to 6 servings Ingredients: 2 pounds green chard, trimmed, coarsely chopped, and washed well 1⁄2 cup extra-virgin olive oil, plus oil for drizzling on 3 large onions, finely chopped 2 cups finely chopped celery 2 cups grated tomatoes or coarsely chopped plum tomatoes (canned are fine) Salt and freshly […]

GIGANTES ME SELINO Gigantes, giant beans, are similar to what Americans know as butter beans. This recipe comes from Ioanna Brotsi, who opened her Arcadian home to us, invited ten of her neighbors, and served us up a feast of old recipes and handwritten cooks’ notebooks. Makes about 4 to 6 servings Ingredients: 1⁄2 pound dried Greek giant […]

MAVROMATIKA FASOLIA ME ZARZAVATIKA KAI HILOPITES Makes 4 servings Ingredients: 1⁄2 pound dried black-eyed peas, picked over and rinsed 1 large onion, finely chopped 1 large carrot, finely chopped 1 leek, white part only, washed well and finely chopped 1 large red bell pepper, seeded and chopped 1 large green bell pepper, seeded and chopped 1 […]

Greek name and pronunciation: Thymari, θυμάρι, pronounced thee-MAH-ree (soft th sound) At the market: Thyme is available both fresh and dried, and fresh thyme is much preferred in cooking. Dried thyme leaves are sold in disposable containers, and fresh thyme is sold in bundles. Thyme is also a good choice for a kitchen herb garden. […]

Greek name and pronunciation: Throubi, θρουμπί, pronounced throo-BEE At the market: Savory is seldom available at the grocery market as a freshly cut herb. It is most often sold as dried leaves in disposable containers. Summer savory is easily grown in indoor herb gardens or outdoors in warm weather. Physical characteristics: In the wild, savory […]

Greek name and pronunciation: Faskomilo, φασκόμηλο, pronounced fahs-KOH-mee-lo At the market: Sage is available as fresh or dried leaves. Dried sage is usually available in either coarse ground or powder form. Buy fresh sage that is strongly scented. Refrigerate wrapped in a paper towel in a sealable plastic bag, to keep usable for up to […]