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 […]

With Chicken Chicken Soup – Kotosoupa Greek Chicken Soup – Kotosoupa Chicken Liver & Rice Egg-Lemon Soup Greek Egg-Lemon Chicken Soup – Avgolemono Avgolemono soup With seafood Fish Soup: Red Snapper & Vegetables – Psarosoupa Kakavia – A flavourful fish soup. Kakavia – Fish and Vegetable Soup Island Soup – Soupa nisiotiki Fish Soup in creamy […]

The most well-known version of mayiritsa is made with lamb or kid offal (intestines, other organs) – as a way of using those parts of the animal that will be eaten on Easter day; however, lamb isn’t everyone’s choice. This version of the famous Greek Easter soup is made with chicken livers and is a delicious alternative. Ingredients: […]

In Greek: κρύα παντζαρόσουπα, pronounced KREE-yah pahnd-zah-ROH-soo-pah This recipe has its origins in Eastern Europe, and combines beets, vegetables, herbs, and a touch of yogurt to make a delightful appetizer or main dish soup. Using pre-cooked canned or packaged beets makes this a quick and easy dish.This thick soup is a favorite light meal on […]

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 […]

This is an easy recipe for a vegetarian alternative to Magiritsa. Is traditionally eaten after the midnight service on Easter Saturday. It’s basically an alternative soup for those who are vegetarian or who do not like magiritsa. It’s very, very nourishing and terribly easy and quick to make. Ingredients: ½ kg spinach roughly cut 250g button […]

A traditional soup made of natural ingredients Trachanas is a food directly related to the Cypriot culture and rural life. Trachanas is a true national dish such that no visitor should have been left without tasting this authentic soup of Cyprus, made only with a few simple natural ingredients, exactly as it was made decades […]

GIGANTES ME SELINO Gigantes, giant beans, are similar to what Americans know as butter beans. This recipe comes from Ioanna Brotsi, who opened her Arcadian home to us, invited ten of her neighbors, and served us up a feast of old recipes and handwritten cooks’ notebooks. Makes about 4 to 6 servings Ingredients: 1⁄2 pound dried Greek giant […]

Egypt had always been the chief grain supplier to the great empires of thr Eastern Mediterranean, both the Byzantine and Roman. When Egypt fell into the hands of the Arabs at the turn of the 7th century BC, the plains of Thrace took its place as the chief source of grain for the region. In […]

Byzantine food refers to the food of Byzantine, a part of Roman Empire. The food is the result of the fusion of Roman and Greek cooking styles. With the development of Byzantine trade and empire, various kinds of new vegetables and spices, along with sugar, were brought in the region, which eventually led to the […]