Stuffed Little Meatballs POLPETES APO TIN KERKYRA Makes about 24 meatballs What the rest of Greece knows as keftedes or by the diminutive, keftedakia, Seven Islanders call polpetes, delicate little meatballs. In the Ionian area these days they are apt to be the mint-doused rendition common throughout all of Greece. This particular recipe, borrowed from Ninetta Laskari’s excellent book on Corfu, […]

Pastitsatha was the traditional Sunday meal of Corfu’s well-to-do. It was almost always made with free-range cock or with turkey, which Corfiotes hold in particularly high esteem. Thick tubular spaghetti is needed for this dish. According to island cooks, a proper pastitsatha requires no fewer than 9 spices: allspice, cinnamon, cloves, cumin, nutmeg, paprika, cayenne, salt, and black pepper. Makes 4 to […]

KEFALONITIKI KREATOPITA This recipe, from native Cephalonian Roussa Meleti, originally appeared in my first book, The Food and Wine of Greece. Makes 8 to 10 servings Ingredients: 5 tablespoons extra-virgin olive oil, plus extra for brushing 1/2 pound boneless lamb, trimmed of fat and cut into 1/2-inch pieces 1/2 pound lean boneless pork, cut into 1/2-inch pieces […]

BAKALIAROPITA TIS ITHAKIS Makes 8 to 10 servings Codfish pies are found throughout the Ionian Islands. The Ithacan version includes both rice and cubed potatoes, testimony to the fact that this originated as poor man’s food, a dish that needed to be as filling as possible. Cod pie is a classic Lenten dish not only in Ithaca but in Cephalonia […]

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty. The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust. Prep Time: 20 minutes Cook […]

Bobota (bo-BOH-tah) is a rustic country cornbread that can be served on the sweet or savory side. The sweet version often has a honey-orange syrup. This version incorporates delicious Kasseri, Kefalotyri, and Feta cheese and can be served alone as a quick breakfast or as a savory side dish to dinner. Prep Time: 20 minutes Cook Time: 40 minutes […]

In Greek: μουσακάς πατάτες, say: moo-sah-KAS pah-TAH-tes Prep Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour, 30 minutes Ingredients: 5-6 pounds of potatoes, peeled, cut in 1/2 inch slices 2 tablespoons of olive oil 4 medium onions, chopped 2 1/2 pounds of ground beef (or lamb) 3 cups of chopped ripe tomatoes with juice (or canned tomatoes) 1 cup […]

In Greek: μουσακάς κολοκυθάκια, say: moo-sah-KAS koh-loh-kee-THAK-yah Layers of zucchini, meat sauce, cheese, and a creamy béchamel create a fabulous oven-to-table casserole. Select mature zucchini or Italian squash (they look like large zucchini) for best results. Prep Time: 45 minutes Cook Time: 45 minutes Total Time: 1 hour, 30 minutes Ingredients: 5-6 pounds of mature zucchini, trimmed, cut in 1/2 inch slices […]

In Greek: μπεσαμέλ με τυρί (pronounced behs-sah-MEL meh tee-REE) It’s made with evaporated milk and contains cheese, and is just one variation of this popular sauce used with meats and vegetables. It isn’t hard to make, and doesn’t take long, but it has to be stirred the entire time. Prep Time: 10 minutes Cook Time: 20 minutes Total Time: 30 minutes […]

In Greek: κοτόπουλο γεμιστό, pronounced koh-TOH-poo-loh yeh-mee-STOH A sharp cheese, green pepper, and garlic make a terrific stuffing. This is a great one-dish meal and a pretty one as well. Cook Time: 1 hour, 40 minutes Total Time: 1 hour, 40 minutes Ingredients: 1 whole chicken, approx. 3 1/2 pounds 3 1/4 pounds of potatoes (and sweet potatoes, optional), peeled, quartered […]