In Greek: χωριάτικο ψωμί, pronounced hoh-ree-AH-tee-koh psoh-MEE In villages around Greece, this classic bread is still baked in outdoor wood-burning ovens. This bread is more dense than other types of bread (the loaf at right measures about 13 inches across and weighs a little more than 2 pounds) and can be made with a variety […]

Ingredients: Dough Ingredients: 2 cups of hard flour 1/2 a cup plus of water A pinch of salt Filling Ingredients: 1 Halloumi cheese grated 2 eggs Dry mint Dough Preparation: Place the flour in a large bowl, add the salt and mix. Pour the water a little at a time as much as it will […]

Ingredients: For the Pastry: 1 kilo of hard flour 750 grams of soft flour 1 cup of sourdough starter 175 grams of vegetable shortening 4 cups of warm water 3/4 of a cup of corn oil 3/4 tsp of salt 1/4 tsp of mastic 1/4 tsp of mahleb kernels For the Filling: 1 kilo of […]

Ingredients: 4 kg plus 4 cups of soft flour (pastry flour) 6 cups of hard flour (bread flour) 6 tsp of salt 4 cups of vegetable shortening 4 cups of sugar 7 cups of warm water 1 level tsp of powder cinnamon 1 level tsp of powder cloves 4 level tsp of crushed anise 1 […]

Ingredients: For Pastry: 2 cups of hard flour (see Types of Flours) 2 cups of soft flour 1/2 a cup of corn oil 1/2 a tsp of salt 1 cup of warm water or as much as needed For the Filling: 1 1/2 cup of semolina 1 1/2 cup of sugar 6 cups of water […]

Ingredients for the pastry: 6 cups of hard flour 1 cup of soft flour 1 1/2 cup of water or as much as needed 3/4 cup of melted vegetable shortening 1/2 a tsp of salt Ingredients for syrup: 4 cups of sugar 2 cups of water 1 cinnamon stick 2-3 cloves 4 tsp of orange […]

Ingredients: For the Dough: 1 kilo minus 2 cups of hard flour 2 cups plus 4 tbsp of soft flour 1 tsp of salt 1 level tbsp of easy baking yeast 1 cup of sugar 3 level tsp of powder cinnamon A pinch of ground mastic A pinch of ground machleb 3 cups of water […]

Ingredients: 2 cups of hard flour 1/3 tsp of salt 1/2 a cup of water or more if needed 1 cup of carob syrup (Xaroupomelo) Method: In a large enough bowl add the flour and salt and mix to combine. Add the water and knead into a stiff dough. Taking a piece of dough at […]

Stuffed Little Meatballs POLPETES APO TIN KERKYRA Makes about 24 meatballs What the rest of Greece knows as keftedes or by the diminutive, keftedakia, Seven Islanders call polpetes, delicate little meatballs. In the Ionian area these days they are apt to be the mint-doused rendition common throughout all of Greece. This particular recipe, borrowed from Ninetta Laskari’s excellent book on Corfu, […]

KEFALONITIKI KREATOPITA This recipe, from native Cephalonian Roussa Meleti, originally appeared in my first book, The Food and Wine of Greece. Makes 8 to 10 servings Ingredients: 5 tablespoons extra-virgin olive oil, plus extra for brushing 1/2 pound boneless lamb, trimmed of fat and cut into 1/2-inch pieces 1/2 pound lean boneless pork, cut into 1/2-inch pieces […]