Monkfish recipes made into kebabs are a wonderful and fun way of serving fish. This recipe is ideal for Monk fish or other firm white fish such as swordfish or tuna. Serve these kebabs with a fresh green salad, a pilaf rice and tzatziki. Ingredients: 750g monkfish 1 red onion 1 green pepper (capsicum) 1 red […]

Saligkaria me Fasolia Gigantes kai Agkinares Ingredients:  500 gr. of Gigantes (dry butter beans) 8 small artichokes (halved), trimmed/cleaned approx. 1 1/2 cups of snails, washed & cleaned thoroughly 1/2 cup of olive oil 1 large onion, finely diced 1 bay leaf 2 cloves of garlic, smashed 1 cup of fennel bulb, diced 1 carrot, diced […]

Ingredients: 300gr stuffed green olives 200 g flour 1 small glass of beer 2 egg whites 1 lemon (peel) 3 spoons of grated cheese 3-4 spoons of grated rusk salt For frying Olive Oil Method: In a big bowl whip the egg whites, then beer and slowly add flour, while whipping the mixture till it’s […]

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: 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 […]

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 light soup with asparagus, leeks, zucchini, and potatoes, slightly thickened with cornstarch and the traditional taste of lemon juice. This asparagus soup is light and delightful, and easy to make. The recipe serves four to six and works well with a salad as a light meal, or as a soup course. Cook Time: 1 hour Total […]

The most recognizable chicken soup in Greece is Avgolemono (ahv-goh-LEH-moh-no) or Egg-Lemon soup. With Avgolemono, the traditional broth is thickened with eggs and flavored with lemon to make a dense, creamy soup well suited to colder weather. This version is simpler, it’s not quite as heavy, but it still makes a hearty, chunky soup with a rich […]

In Greek: μηλόσουπα, pronounced mee-LOH-soo-pah This is a fabulous cold soup for hot days, a favorite in Central Europe, made with apples and curry. Serve as an appetizer or dessert. The soup has its origins in Central Europe and came to Greece by way of immigrants. It is best made with tart apples like Granny […]