KERKYREIKO SOFRITO Sofrito gets its name from the Italian fritto, or “fried.” The dish is traditionally made with veal, but beef can be substituted. Makes 4 to 6 servings Ingredients: 1/3 cup all-purpose flour Freshly ground black pepper to taste Dash of cayenne pepper 2 pounds boneless veal, preferably top round, cut into 6 slices 6 tablespoons […]

Avga Tyligmena me Kima In Greek: αυγά τυλιγμένα με κιμά, say: ahv-GHAH tee-leeg-MEH-nah me kee-MAH This recipe has two steps: first, make and fry the mini meatloaves, then cook in tomato sauce. The end result is a delightful small main dish portion or large appetizer. These mini loaves go well with potatoes – fried, mashed, […]

Loukanika (village sausages) are made from selected fresh pork meat, wine, salt and spices. The pork meat is minced, marinated with coriander seeds, black pepper and salt and then left to mature in dry red wine for 7-15 days so that the meat, spices and wine are perfectly blended. Filling the well-washed pork intestines requires skill […]

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. […]

Pites (pan-sized pies) and pitakia (small pies) are some of the most famous dishes in Greece. Thick and thin phyllo (filo) dough can either be used as layers of crust or wrapped around individual bites of tasty cheeses, greens, vegetables, or combinations. Greek Phyllo Cheese Triangles – Tiropites Delicious packets of crisp phyllo pastry wrapped […]

 Phyllo yia Pites In Greek: φύλλο για πίτες, pronounced FEE-loh yah PEE-tes This recipe for phyllo is perfect for making country pies. It’s rolled out with a rolling pin, which is slightly different than using a pasta machine. The quantity is for a large pan commonly used in Greece, similar in size to a large […]

Squid Cooked in Red Wine – Kalamarakia Krassata This delicious squid recipe in red wine – Kalamarakia Krassata is another imaginative way the Greeks have to serve squid or calamari, a popular seafood in Greece. Krassata means cooked in wine. This method of cooking using wine, which helps to tenderise the meat, is used in […]

Ingredients for 2 big Lachmatzoun: For the dough: 350gr of hard white flour 1 tsp of dry yeast 150 ml of warm water 1/2 tsp of sugar Few drops olive oil 1/2 tsp of salt For the filling: 225gr lamb mincemeat 1 big onion finely chopped 4 cloves garlic crushed with salt 1 tomato peeled […]

Ingredients: 1 1/2 kg Leg of lamb in portions 2 onions finely chopped 6 tbsp of olive oil 6 tomatoes grated 1 tbsp of tomato paste 2 cups of water 1 tsp of sugar 1-2 cinnamon sticks 1-2 bay leave Salt and pepper to taste Ingredients of aubergine béchamel: 1 kilo of flask aubergines 3 […]

Now, when you entertain people to a Greek meal, you can impress them with your knowledge of Greek! The letters in bold italics show where the accent should go when you pronounce it. almond – ameegdalo (soft d) aniseed – anitho apple – meelo apricot – vereekoko artichoke – aggeenara (hard g) asparagus – sparangee (hard […]