Dolmathakia are stuffed grape leaves, and this version uses goat cheese and couscous to create an elegant taste, perfect for special occasions. Unlike other recipes for stuffed grape leaves, this one calls for sautéing or grilling. Cook Time: 4 minutes Total Time: 4 minutes Ingredients: 1/2 jar of grape leaves (30-35 leaves) 1/4 cup of couscous 1 teaspoon of ground […]

In Greek: ντολμάδες στο φούρνο, say: dohl-MAH-thes stoh FOOR-no Most recipes for stuffed grape leaves (dolmathes ordolmades) call for steaming, but this recipe from Northern Greece (also popular in Cyprus) calls for baking. Like all stuffed grape leaves, these make wonderful appetizers, but also work as a main dish or side. The recipe makes 36 pieces. […]

The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort. They can be served cold or at room temperature and are a classic Greek appetizer or meze. Prep […]

Stuffed grape leaves (dolmades, dolmathakia) are a favorite appetizer and meze, and one of the most traditional of all Greek dishes. They can also be served as a side dish or main dish. Stuffed Grape Leaves with Rice and Herbs – Dolmathakia Tender grape leaves are used to wrap little parcels stuffed with rice, pine […]

Without a lot of fuss, and using ingredients that are easy to find, here’s how to put together a party platter that’s authenticallly Greek. It can be multiplied to serve a crowd, served along with other appetizers and mezethes, or served as is for 2 to 4 people. 1 tomato cut into wedges 8-10 small […]

In Greek: γαρίδες βραστές, pronounced ghah-REE-thess vrah-STESS Shrimp are a Greek favorite at any time, and an appropriate lenten dish as well. The latholemono sauce (whipped oil and lemon juice) is a classic Greek seafood topping. Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Ingredients: 2 pounds of shrimp juice of 1 lemon 1/3 cup of extra […]

Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 3 tbsp. olive oil 1 tbsp. vinegar 2 cloves garlic, […]

In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]

In Greek: σαγανάκι (pronounced sah-ghah-NAH-kee) Saganaki dishes take their name from the pan in which they are made. A sagani is a two-handled pan that is made in many different materials. In the market, look for a small paella pan, small cast iron skillet, or even an oval au gratin dish. Serve this as an appetizer, as an […]

In Greek: τυροκαυτερή, pronounced tee-roh-kahf-teh-REE A specialty of the region of Thrace in northeastern Greece, this dip is served all over Greece – in varying degrees of heat. My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green […]