Extremely appetising and refreshing, this can be served with hot pitta or bread to be dipped in. It is a very Cypriot dish which is also offered along with kebabs, or with mezze. Preparation time: 10 minutes Serves: 4 Ingredients: 5 tablespoons Tahini paste 150 ml (1/4 pint) warm water 1-2 cloves of garlic 6 […]

In Greek: χούμους με ταχίνι (pronounced HOO-mooss meh tah-HEE-nee) This dip is quick and easy to make, delicious, and healthy. No cooking involved. Just grab the blender and go. Chickpeas (also known as garbanzo beans) and tahini (a paste made from roasted sesame seeds) combine to make a tasty appetizer to serve with wedges of […]

In Greek: ταχινόμελο, pronounced tah-hee-NO-meh-loh Who needs peanut butter when tahini and honey are available? This combination was frequently eaten separately – dipping a piece of bread into tahini, then following with a forkful of thick honey. Today, it’s being commercially produced, but it’s simple and easy to make at home. With fewer calories than […]

(A Collection of Medieval and Renaissance Cookbooks, Vol. 2, pg. Misc-3. It is one of the three recipes translated from Kitab al-Tabikh (The Book of Dishes): Oriental 5000 (British Library) pp.70b, 71a, 74b.) White sals. Walnut meats, garlic, pepper, cinnamon, white mustard, Tahini and lemon juice. Ingredients: 1 c. walnuts 2 (or 1 very large) cloves garlic […]

In Greek: μελιτζάνα με γιαούρτι, pronounced meh-leed-ZAH-nah meh yeeah-OOR-tee This eggplant dip with tahini and yogurt is a great dip for fried or raw veggies and to serve with wedges of lightly toasted pita bread. Ingredients: 2 round eggplants 3 tablespoons of Greek extra virgin olive oil juice of 1 lemon 2 tablespoons of tahini […]

Dips with eggplant are among the most famous Greek dishes, and there are many variations. Here are several recipes to tempt you. Eggplant Dip (Basic) – Melitzanosalata This is the basic version of this classic Greek appetizer dip and accompaniment to other foods. Eggplant Dip with Tomato – Melitzanosalata me Domata This dip is a […]

Mezedes is a large selection of dishes with small helpings of varied foods, brought to the table as a progression of tastes and textures. The meal begins with black and green olives,tahini, skordalia (potato and garlic dip), humus, taramosalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad. Some of the more […]

Dried beans and peas – limas, pinto, red, black-eyed peas, garbanzo (chickpeas), and Great Northern, to name a few – are favorites in Greek cooking, and easy on the family budget as well. Beans are easy to make, but often not especially quick since most need to be soaked for at least 6 hours, and […]

Recipes for the famous skordalia (garlic sauce), which accompanies fried fish, can be found here. Also the avgolemono (egg and lemon sauce) recipe is included. Avgolemono accompanies many greek dishes. Aromatic olive oil with herbs (Arwmatiko elaiolado) Bechamel (Saltsa bechamel) Egg and Lemon Sauce (Avgolemono) Garlic Sauce (Skordalia) Garlic sauce (2) (skordalia) Garlic sauce from Cephallonia (Skordalia Kefalonias) Garlic-and-Potato Sauce from […]

Loukoumades (fried doughballs in syrup), Loukoumia, Ravani, Touloumbes and Baklavas are some well-loved desserts. There are also Pastish, cookies made of ground almonds, that are offered to guests at weddings. Flaounes are savory Easter pies that contain goats cheese (or a variety of cheeses), eggs, spices and herbs all wrapped in a yeast pastry, then brushed with egg […]