RIGANATHA APO TIN LEFKADA This is another simple bread snack that was the traditional afternoon meal among field hands and farmers in Lefkada. Islanders will tell you proudly that riganatha isn’t made anywhere else in Greece, and they are right. Unique to this dish is its dressing—rose water vinegar. For the rose water vinegar: The traditional way of making this was […]

Making rusks (twice-baked bread) from regular bread is very easy, but because of low oven temperatures, it takes a while. The good thing is that you don’t have to stir, mix, or even flip it. Rusks are an important part of Greek cooking – they’re used to make crumbs, in salads, but the most popular […]

Bouquet Garni for Soups & Sauces There’s nothing quite as disconcerting as finding a whole allspice berry or piece of dried rosemary in a sauce or bowl of soup. A tip from Margarita Krasanaki. Cure Your Own Olives Greek olives are known the world over for their variety, flavors, and colors. Learn about the methods […]

RAFIOLIA In the pastry shops of Monemvassia, the beautiful Venetian fortressed port on the east coast of the Peloponnesos, these little crescents are a main attraction. I love the name—clearly Venetian, although the pastry itself is as Greek as one can get. Rafiolia are a specialty throughout this whole southeastern region of the Peloponnesos, all the way down to Neapoli. This recipe […]

Pastelli se fylla nerantzias Ingredients: 2 cups coarsely ground walnuts 1/2 cup dry breadcrumbs or finely crushed rusks 1 cup premium quality Greek honey 1/2 cup sugar orange flower or rose water sesame seeds, toasted Seville orange leaves Method: Combine the walnuts with the breadcrumbs. Prepare a slab of marble (or a rectangular pan 25×30 […]

Tyropsomo me Halloumi (Cheese-Bread with Halloumi) Halloumi Cup Cakes (Cheese Muffins) Paskies me Prozimi (Lamb and Cheese Pie with Sourdough) Cypriot Black Olive Pies Kolokotes (Squash Pastries) Glystarkes (Sweet Sesame Rusk’s) Flaounes (1) (Easter Cheese Pastries) Easter Flaounes (2) Eliopita (Black Olive Bread) Chicken pies Cyprus pitta recipe Kattimeri Cyprus recipe

 More than appetizers (orektika in Greek), although the dishes are often the same, the meze is an accompaniment to beverages – usually alcoholic – and mezethes (plural) are often combined to make an entire meal. Each meze is served on a small plate (more than one plate for a large group), and the choice of […]

Recipes for Greek cookies include delicious voutimata (biscotti dunking cookies), sugary holiday confections, and those made with fabulous combinations of spices and nuts. Koulourakia – Greek Butter Cookies with Sesame The name for Koulourakia comes from their round twisted shape but you will also see them shaped as small braids or in the shape of the letter […]

In Greek: πάστα ελιάς, pronounced PAH-stah el-YAHS This blend of olives, garlic, oil, and vinegar is a sharp and tangy spread for breads, breadsticks, and vegetables, and the perfect meze to bring out the best in Ouzo or wine. Prep Time: 15 minutes Total Time: 15 minutes Ingredients: 3 cups of pitted black (Kalamata) or green olives 3 teaspoons extra virgin […]

In Greek: ντάκος, pronounced DAH-kohss A traditional meze or light meal on the island of Crete,dakos (also called “koukouvayia”) is often called “Greek bruschetta,” and is easy to make with few ingredients and no cooking. You can find rusks atonline Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread(without the water). […]