Greek Recipes

Greek and Cypriot recipes

Black-Eyed Peas with Capers

Mavromatika me Kappari In Greek: μαυροματικά με κάππαρι;, pronounced mah-vroh-mah-tee-KAH meh KAH-pah-ree This easy dish highlights black-eyed peas with the tastes of onions, capers, and dill. Because it is often served chilled or at room temperature, we call it a salad, but it makes a wonderful side dish or vegetarian and vegan main dish. Keys […]

Baby Potato Salad – Patato,egg & yogurt

In Greek: πατάτα με αυγό και γιαούρτι, say: pah-TAH-tah meh av-GHOH keh yee-ah-OOR-tee Mashing up your potato salad for babies may work for some, but for most, there are ingredients and perhaps spices that might bother young eaters, so this recipe is a great solution! Potato salad is always a family favorite and this recipe […]

Arugula Salad with Fennel Root & Orange

Salata Roka me Finokio kai Portokali In Greek: σαλάτα ρόκα με φινόκιο και πορτοκάλι, say sah-LAH-tah ROH-kah meh fee-NO-keeyoh keh por-toh-KAH-lee Arugula is a winter green, making this a fabulous choice with other winter favorites of fennel root and oranges. Be sure to use pearl or boiler (small) onions which contribute a sweeter taste than […]

Pasta Salad with Greek Yogurt Dressing

A fresh and colorful pasta salad that is brightened by the addition of a tangy Greek yogurt dressing. It’s perfect for a picnic or as a light vegetarian offering to your next pot-luck dinner. Prep Time: 20 minutes Cook Time: 11 minutes Total Time: 31 minutes Yield: 8 servings Ingredients: For the salad: 1 lb. pasta, (your choice, I used Rotini) cooked, […]

Mediterranean Grilled Vegetable Salad

Tender grilled eggplant, zucchini, red peppers, and potatoes are tossed with Greek vinaigrette and topped with a bit of crumbled Feta cheese for a little extra zing. This is a great Summer side dish or light vegetarian main course. Prep Time: 20 minutes Cook Time: 15 minutes Total Time: 35 minutes Yield: 4 – 6 servings Ingredients: Olive oil for brushing vegetables […]

Lamb with Quince – Arni me Kythoni

In Greek: αρνί με κυδώνι, pronounced ahr-NEE meh kee-THOH-nee This recipe dates from the Middle Ages, and quince are a favorite cooked fruit on the island of Crete. The lamb and quinces are cooked separately first, and then stewed together to meld the tastes. Prep Time: 45 minutes Cook Time: 30 minutes Total Time: 1 hour, 15 minutes Ingredients: 1 3/4 pounds […]

Lamb Stew with Green Beans – Arni me Fassolakia

In Greek: αρνί με φασολάκια, pronounced ahr-NEE meh fah-soh-LAHK-yah This is a favorite stovetop casserole with leg of lamb (bone in or boneless), stewed with tomatoes, potatoes, and green beans. This recipe can also be made using a pressure cooker. Cook Time: 1 hour, 30 minutes Total Time: 1 hour, 30 minutes Ingredients: 4 pounds of leg of lamb, bone in (or […]

Stuffed Whole Baby Lamb with Bulgur – Kouzou Dolma

In Greek: κουζού ντολμά, pronounced koo-ZOO dohl-MAH The combination of tastes in this recipe are straight from Kappadokia, brought to Greece by ethnic Greek refugees. The recipe comes from Nea Karvali, a small town near Kavala in northeastern Greece, and is a favorite Easter alternative to whole spit-roasted lamb. Prep Time: 30 minutes Cook Time: 3 hours Total Time: 3 hours, […]