This is a nice way to serve olives. The marinade is a delicious and colorful combination. It’s served as a “mezé,” which in Greek means something to nibble on: An appetizer to be served with an aperitif before dinner. Ingredients:  1 cup Kalamata olives 1/2 cup oil cured olives 1/2 cup green olives Zest of 2 lemons 1 tablespoon […]

(An Anonymous Andalusian Cookbook of the 13th Century) Take a ratl of carrots, of which you have cleaned the interior. Cook it in a ratl of water, some two boilings, then take it off the fire and let it dry a little, over a sieve. Add it to three ratls of honey, cleaned of its foam, and […]

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.) White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice. Ingredients: 1 c. walnuts 2 (or 1 very large) cloves garlic […]

Ouzo, the national drink of Greece, is an anise flavored liqueur that packs a powerful punch behind a delightful licorice taste. Ouzo also brings a hint of that licorice taste, in a light and supporting role, to many recipes, adding a surprising freshness that enhances rather than overwhelms. Ouzo has a strong taste and high alcohol […]

I first enjoyed this dish in Athens and couldn’t believe I had never tasted it before. A warm fresh pita is topped with savory kebabs then bathed in a creamy yogurt sauce. On top of that is a savory tomato sauce with some extra paprika sprinkled on top. This can be served with rice pilaf or […]

Ingredients: A pack of pitas 1 lb ground beef 1 lb white onion 1 or 2 tomatoes Salt, black pepper to taste If you can’t find tomatoes, you can replace it with 2 table spoons of tomatoe puree. Preparation: Peel, wash, place onions with tomatoes in a food processor and ground. Add salt, black pepper […]

Boiled/Stewed Veggie Sides Stewed Green Beans and Zucchini Lahano Katsarolas: Stewed Cabbage with Mint Hortarika sto Fourno: Oven-Stewed Mixed Vegetables Horta me Kolokythakia: Greens with Baby Zucchini Arakas me Anitho: Dilled Peas with Peppers Arakas me Aginares: Dilled Peas with Artichoke Hearts Creamed Mixed Greens with Smoked Bacon & Yogurt Broccoli with Latholemono (Oil and […]

Pan-Sized Phyllo (Filo) Pies (19) Filled Pies (12) Fresh Cheese Pie with Fennel from Kalavryta Cheese Bread from Laconia – Protsouma Cretan Meat Pie – Kritiki kreatopitta Kalitsounia with Spinach – Kalitsounia me Spanaki Cheese Crescents – Kalitsounia me Mizithra – Cretan Sweet Cheese Pastries – Kalitsounia Glikia me Mizithra Cretan Boureki Zucchini and Potato Pie Pumpkin and […]

Tyropsomo me Halloumi (Cheese-Bread with Halloumi) Halloumi Cup Cakes (Cheese Muffins) Paskies me Prozimi (Lamb and Cheese Pie with Sourdough) Cypriot Black Olive Pies Kolokotes (Squash Pastries) Glystarkes (Sweet Sesame Rusk’s) Flaounes (1) (Easter Cheese Pastries) Easter Flaounes (2) Eliopita (Black Olive Bread) Chicken pies Cyprus pitta recipe Kattimeri Cyprus recipe

This is a traditional dish for Carnival and Ascension Day (the Thursday forty days after Easter that celebrates Christ’s rise into heaven). Ingredients: Filling ingredients: 2.5-lb. leg of lamb, cut into cubes 4.5 c. warm water (heated in a saucepan or microwave, not from the tap) 1 c. minced onions 1.5 c. chopped celery 1.5 […]