The term plaki (plah-KEE) in Greek is used to describe a dish that is usually cooked with olive oil, tomatoes, and vegetables in the oven. For example you can have beans “plaki” style or in this case a baked fish plaki.The recipe works well with any firm white fish – cod, tilapia, halibut, haddock, or whatever type you […]

This is a classic Greek shrimp dish, marrying the flavors of sauteed shrimp with tomatoes, Feta cheese, and a hint of Ouzo to awaken the palate. You can make the sauce ahead and simply add and cook the shrimp when you are ready to serve.I like to serve this on a bed of sauteed spinach with a simple […]

In Greek: σοφρίτο, pronounced so-FREE-toh This is one of the top dishes recommended to visitors to the Greek island of Corfu (Kerkyra). Serve with rice or potatoes. Cook Time: 1 hour, 45 minutes Total Time: 1 hour, 45 minutes Ingredients: 3 1/3 pounds of round steak, thinly sliced 4 cloves of garlic, chopped 1 shot glass of vinegar 1 shot glass […]

In Greek: μπριζόλες μοσχαρίσιες, pronounced bree-ZO-les mos-hah-REE-seeyes (singular: brizola, plural: brizoles) In Greece, butchers use the French style of cutting meat, and ribeyes are cut with the bone in, but boneless ribeyes work equally well. The recipe calls for a traditional beef marinade, and an oil and lemon basting sauce. Whether cooked on the grill or […]

In Greek: μοσχάρι με αρακά, pronounced mohs-HAH-ree meh ah-rah-KAH One of the many favorite stews in a red sauce (kokkinisto), this is a delicious one-pot meal. Pressure cooking the meat produces tender results, even from less expensive cuts. Add a slice of feta cheese on the side and some crusty country bread, and it’s a […]

In Greek: μοσχάρι με φρέσκα μανιτάρια, pronounced mos-HAH-ree meh FRES-kah mah-nee-TAH-reeyah This is a very easy recipe to make, and a delicious dish to serve with noodles or rice. The recipe works well with portobello, oyster, and regular white mushrooms. Cook Time: 1 hour, 35 minutes Total Time: 1 hour, 35 minutes Ingredients: 2 pounds of stew beef, cut in chunks […]

The word soutzoukaki (soo-tzoo-KAH-kyah) comes from the Turkish “soutzouk” or sausage. These meatballs are shaped like little kebabs. The are lightly fried and then bathed in a wine-sweetened tomato sauce. They hail from Smyrni or modern day Izmir, and the spices are more Turkish than Greek, however they have been adopted by most Greeks as a traditional favorite. […]

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 […]

Youvetsi (yoo-VEH-tsee) is a traditional Greek stew that can be made with beef or lamb. The meat is cooked in a rich tomato sauce together with orzo pasta and finished with a heap of grated Kefalotyri cheese on top. If you don’t happen to have a covered ceramic baker, don’t worry. The dish can also be […]

Ingredients: 1 kilo of mixed Pork-Beef minced meat 1 cup of white dry wine 3 hard boiled eggs 2 fresh eggs (beaten) Flour 1 lamb suet (optional) 2 tbsp of breadcrumbs 1/2 cup of butter 2 tbsp of finely chopped onions 2 tbsp of finely chopped parsley 1 tsp of dry mint Salt and Pepper […]