In Greek: ντοματοκεφτέδες, pronounced doh-mah-to-kef-TEH-thes Tomato fritters are a delightful appetizer or side dish, and a speciality of Santorini, a Greek island known for its tomatoes. The combination of herbs can be adjusted to include dill, parsley, basil, mint, or oregano, depending on taste preference. The recipe calls for self-rising flour. Ingredients: 4 ripe medium tomatoes, […]

In Greek: πατατοκεφτέδες νηστίσιμες, pronounced pah-tah-to-kef-TEH-thess This is an easy option for a quick addition to a lenten meal (or a non-lenten meal) that brings together the tastes of potatoes and mint. These can be served as an appetizer, meze, or side dish. Prep Time: 10 minutes Cook Time: 10 minutes Total Time: 20 minutes Ingredients: 4 medium potatoes 1 bunch […]

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: […]

These zucchini fritters called kolokithokeftethes (koh-loh-kee-thoh-kef-TEH- thes) are a tasty addition to any meze table. Try them as a vegetarian alternative to meatballs or top them with a fresh tzatziki sauce and you just may decide to make them the main meal. Prep Time: 25 minutes Cook Time: 20 minutes Total Time: 45 minutes Yield: Approximately 25-30 fritters Ingredients: 2 1/4 lbs.(1 kilo) zucchini […]

INGREDIENTS 600 – 700 grams potatoes 5 garlic cloves 1 tablespoon vinegar 5 tablespoons olive oil Salt Method: Peel off the potatoes and boil them until soft. Then strain them. Place the garlic cloves together with a pinch of salt in the mortar and crush them. Remove from the mortar and save for later use. […]

Ingredients 600g ground pork meat (mincemeat) 1 large onion (finely chopped) 100g fresh parsley (finely chopped) 1 cup of breadcrumbs 1 egg 1/2 tsp cinammon or all-spice 1 tbsp salt and freshly milled pepper to taste Corn oil or Vegetable oil or olive oil for frying Preparation Place all the ingredients in a large bowl […]

Keftethes(keh-FTEH-thes) are savory Greek meatballs that are served as an appetizer ormeze(meh-ZEH). The traditional recipe calls for frying the meatballs, but I’ve found that this baked version is quite good and a bit healthier.For the tastiest meatballs, prepare the ground meat mixture earlier in the day and allow it to sit in the refrigerator for […]

Stuffed Little Meatballs POLPETES APO TIN KERKYRA Makes about 24 meatballs What the rest of Greece knows as keftedes or by the diminutive, keftedakia, Seven Islanders call polpetes, delicate little meatballs. In the Ionian area these days they are apt to be the mint-doused rendition common throughout all of Greece. This particular recipe, borrowed from Ninetta Laskari’s excellent book on Corfu, […]

KEFALONITIKO LAGOTO This dish is traditionally made with wild hare in Cephalonia, but in its absence rabbit is often used. The name lagoto (lago means “hare” in Greek) is also found in parts of the Peloponnesos, where it refers either to a dish of hare or rabbit thickened with skordalia or, oddly, to pork stewed with skordalia. The Cephalonian version of […]

SARTSA – frangokota Guinea fowl in the Ionian region might have an interesting history—or, at the least, an interesting etymology, if one is to believe historian Waverley Root. The Zakynthians call it frangokota, or “French chicken,” while in Corfu it is called faraona, after the Italian gallina faraona, or pharaoh’s turkey. Root says that the bird, indeed a native of Guinea in […]