In Greek: ορτύκια με μπάμιες, say: or-TEEK-yah meh BAHM-yes Quail are popular game birds in Greek cooking, and this delightful recipe combines favorite tastes of tomatoes, onion, garlic, parsley, and baby okra. This recipe is particularly pretty when served due, in large part, to the size of the baby okra and boiler onions. No quail […]

Ingredients: 1 lt good quality white wine 100 g honey orange flower water or rose water Method: Mix all the ingredients together and serve chilled. (serves 6)

In Greek: κοτόπουλο με μπάμιες, pronounced koh-TOH-poo-lo meh BAHM-yes Greek cooks generally use only baby okra, and it’s traditional to put salt and lemon on them in preparation, to draw out the liquid. I’m not a fan of okra, so I always add a potato or two to this dish for me. This recipe works […]

Ingredients: 500 grams of fresh okra 2 tbsps of red wine vinegar 1/2 a cup of olive oil 1 onion finely chopped 500 grams of fresh pureed tomatoes or a can of pureed tomatoes a handful of chopped, fresh, flat leaf parsley salt and pepper to taste Method: Wash the okra and proceed to trim […]

Ingredients: 1 kilo of Bamyes (Okra) 1 large onion finely chopped 3-4 ripped tomatoes chopped 1/2 a cup of wine vinegar 1 cup of hot water 1/2 a cup of olive oil 1 tbsp of tomato paste 1/2 a cup of chopped parsley 2-3 cloves of garlic sliced Salt and pepper to taste Method: Cut […]

Question: What Fruits, Vegetables, and Herbs Are in Season Now? Traditional Greek cooking is based on what’s in season at the moment. Meals are often planned at the last minute, depending on what looks irresistible at the market! So what’s in season now? Answer:In today’s world of refrigeration and hothouse-grown produce, the distinction among seasonal produce […]

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make “lathera style” is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes […]

Due to fasting, the Byzantines incorporated fresh vegetables and wild greens in their meals much more often than the ancient Greeks, although the varieties consumed in both historic periods did not vary considerably. Compared with the modern age, fresh vegetables and wild greens were given different names and varied in their cooking method; for these […]

Pastfeli Sweet Wine Cakes Stuffed Dates Moretum (Cheese with Herbs) Melca (Fresh Cheese Curds) Lagana ( cake) Caeseus cum Recenti Fico (Cheese with Figs) Dulcia Domestica (Honeyed Dates) Oranges dressed in cinnamon and rosewater Fruited Rice Hais (Date Kabobs) Khushkananaj (Almond Cake) Cheese and flour cake Flower water wine with honey (Anthokrasso me meli) Fig sweets (Sikomagides) […]

Boiled/Stewed Veggie Sides Stewed Green Beans and Zucchini Lahano Katsarolas: Stewed Cabbage with Mint Hortarika sto Fourno: Oven-Stewed Mixed Vegetables Horta me Kolokythakia: Greens with Baby Zucchini Arakas me Anitho: Dilled Peas with Peppers Arakas me Aginares: Dilled Peas with Artichoke Hearts Creamed Mixed Greens with Smoked Bacon & Yogurt Broccoli with Latholemono (Oil and […]