Ingredients: 1/2 pound unsprayed young pink rose petals 2 pounds sugar 1 cup water Juice of 2 lemons Method: Place the petals, in batches, in a large sieve or colander and shake so that any excess dirt, pollen, and stamens fall out. Place the cleaned petals in a large basin and sprinkle with the sugar. (This may also have […]

In Greek: λαδολέμονο, pronounced lah-tho-LEH-mo-no A classic Greek topping for grilled fish, this sauce is used in many ways to enhance the flavors of all kinds of seafoods, but if your family is like mine, you’ll find many other uses for it as well. We use it on vegetables and anywhere we want a light […]

Kourabiethes me Amygthala & Kanela In Greek: κουραμπιέδες με αμύγδαλα και κανέλα, say: koo-rahb-YEH-thes meh ah-MEEGH-thah-lah keh kah-NEH-lah Kourabiethes are celebration cookies: they are prepared at Christmas, baptisms, and weddings. This recipe for these shortbread-type cookies is packed with toasted almonds, includes the taste of cinnamon, and calls for the traditional coating of lots of confectioner’s […]

This recipe hails from a friend in Andros, Greece named Evangelos who has a reputation as a great food connoisseur. In order to achieve maximum flavor, you will need to let the chicken marinate in the yogurt mixture overnight. For larger quantities of chicken, simply double the recipe. Ingredients: For the marinade: 1 cup Greek […]

In Greek: γίγαντες τηγανητοί, say: YEE-ghan-des tee-ghah-nee-TEE Yigandes (also spelled “gigantes”) are giant dried beans and are favorites in all areas of Greece. If you can’t find them, use the largest dried lima beans you can find. This delightful dish is a favorite with Greeks during periods of fasting and Lent, and is often served with taramosalata (a delicioius dip […]

Eggplant with Tomatoes and Feta cheese is a delicious alternative to the heavier Eggplant Parmesan and makes a wonderful vegetarian entrée or side dish. It’s especially delicious when tomatoes are in season but will work just fine with canned tomatoes. If you are trying to avoid fried foods, you can modify the recipe by roasting […]

Greek name and pronunciation: Colianthro, κολίανδρο, pronounced koh-LEE-ahn-throh (hard th, rhymes with “dough”) At the market: Coriander seeds are available in sealed packs. Pour-and-shake containers of ground coriander are sometimes available, but it is recommended to buy the seeds and grind them yourself. Physical characteristics: When these rounded seeds are crushed with a mortar and […]

With the exception of Throubes (an olive from the island of Thassos that’s picked when fully mature), olives straight off the tree are hard and bitter. Curing is what removes the bitterness. Once cured, olives can be stored with flavorings (lemon, oregano, garlic, and others), but the first step is the curing. Ancient Greeks cured olives by […]

 In Greece this Chicken (Kota) dish is made with cinnamon and cloves, in Cyprus this meat is braised with coriander and red wine. Ingredients:  1 Frying or roasting chicken (2.5 lbs. cut into serving pieces)  1 Lemon (juice only)  4 Tbs. Extra Virgin Olive Oil  1/2 cup Dry white wine (optional)  1 1/2 lb Peeled, […]

In Greek: κουνέλι με άσπρη σάλτσα, pronounced kou-NEH-lee meh AHS-pree SAHLT-sah This dish require three-hour marinating of the rabbit before cooking. The tastes in this dish are remarkable, and since most of us don’t cook rabbit on a daily basis, this is an excellent recipe that shows off the best of all tastes: rabbit, white […]