SARTSA – frangokota Guinea fowl in the Ionian region might have an interesting history—or, at the least, an interesting etymology, if one is to believe historian Waverley Root. The Zakynthians call it frangokota, or “French chicken,” while in Corfu it is called faraona, after the Italian gallina faraona, or pharaoh’s turkey. Root says that the bird, indeed a native of Guinea in […]

In this version of stuffed peppers, spinach and Feta cheese are paired with light and fluffy couscous together with raisins, pine nuts, and a touch of fresh dill. Prep Time: 20 minutes Cook Time: 1 hour Total Time: 1 hour, 20 minutes Yield: 6 Peppers Ingredients: 6 medium red bell peppers (orange and yellow work well too) 1/2 cup olive oil, (divided) 1 […]

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: αρνί γεμιστό, pronounced ahr-NEE yeh-mee-STOH Versions of this stuffed leg of lamb are often first choice for Greek families at Easter, but this is such a beautiful dish that it’s perfect for special occasions and family meals. Stuffing the butterflied leg of lamb with layers of peppers (red and green) and cheeses is […]

Delicious grilled eggplant slices rolled and stuffed with a savory spinach and Feta cheese filling and baked in a flavorful tomato sauce. This can be a great vegetarian entrée or a tasty side dish to your favorite summer meal. Note: If you are pressed for time, you can save yourself a step by using your favorite […]

Yigandes me Spanaki In Greek: γίγαντες με σπανάκι, pronounced YEE-ghan-des meh spah-NAH-kee This is a delicious meatless oven casserole that combines the classic tastes of spinach with green onion, leeks, dill, and feta cheese, combined with giant beans (yigandes) or lima beans. It can also be made with frozen spinach and, when fresh tomatoes may […]

Manouri is a Greek goat’s cheese and is made by the goat herders and their families, and sold at the local markets. Its flavour is delicious and as an appetiser it is wonderful. this traditional Greek recipe is enough for 4 persons. Ingredients: 500grams of Manouri Cheese (or other goats cheese if not available) 1 […]

Out of the Greek recipes I’ve researched and cooked, this greek recipe is one of my favourites. This traditional Greek recipe is from Crete originally, although is has been adapted throughout the Greek islands. This soup has a slightly sweet flavour, because of the browning of the onions and it’s fabulously warming on a wet or cloudy […]

In Greek: φέτα σχάρας, pronounced FEH-tah SKHAH-rahs Creativity is the word here. Feta cheese is so versatile and can be combined with many different herbs and vegetables. This is a basic recipe for grilled feta cheese. Ingredients: feta cheese, 1/2 inch slices grated tomato slices of pepper (hot or mild) crushed Greek oregano (rigani) olive […]

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock […]