HTAPODOSOUPA This soup traditionally calls for dried octopus, not the easiest thing to find either in America or in urban Greece, so I have reworked it a little for fresh octopus. Makes 6 to 8 servings Ingredients: 1 medium fresh or frozen octopus (about 3 pounds), cleaned if necessary 1/2 cup extra-virgin olive oil 1 cup dry white […]

LEFKADITIKI HAVIAROSOUPA Makes 8 servings Ingredients: 5 pounds cockles or any other small fresh clams 1/2 cup extra-virgin olive oil 4 fresh green garlic stalks, coarsely chopped, or 3 scallions, white and tender green parts, chopped, combined with 2 garlic cloves, minced Salt and freshly ground black pepper to taste 1/2 cup medium-grain polished rice Juice of 2 […]

GALOPOULA AVGOLEMONO Sometime after the sixteenth century, turkey arrived in Corfu from the West. There is some disagreement as to who first brought it. If its name is any indication, then the turkey came with the French, since its name in Greek, galopoula, translates literally as “French bird.” Regardless of its provenance, today it is still the Christmas meal in Corfu. […]

Out of the Greek recipes I’ve researched and cooked, this greek recipe is one of my favourites. This traditional Greek recipe is from Crete originally, although is has been adapted throughout the Greek islands. This soup has a slightly sweet flavour, because of the browning of the onions and it’s fabulously warming on a wet or cloudy […]

Greek secrets When making soups and sauces that call for sprigs of herbs (i.e., rosemary, thyme), dried herbs (i.e., oregano, crushed bay leaves), or whole spices (i.e., peppercorns, allspice berries), make a bouquet garni. Wrap the herbs and/or spices in a small square of cheesecloth or tulle, tie off the top, and add to the pot. […]

INGREDIENTS: 500gr mushrooms 0.5lt water 2-3 tablespoons olive oil Salt and pepper METHOD: Wash the mushrooms, cut into cubes and put them into a saucepan with water to boil for 2′. Drain and discard water. Place into the saucepan the 0.5lt of water, the mushrooms, the olive oil, salt and the pepper and let it […]

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 […]

In Greek: μπούρου-μπούρου, pronounced BOO-roo BOO-roo This soup is a creative affair. Use any vegetables you happen to have on hand, and adjust the hot pepper to taste. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 9 ounces of spaghetti noodles, broken into 1 1/2 inch pieces 1 ripe tomato, cut into chunks 1 medium potato, peeled and […]

In Greek: πατσάς, say: paht-SAHS Patsas, which came to Greece from Turkey in the 1920s, is tripe soup, and considered a classic winter hangover cure. Often made with hooves as well as tripe, this recipe uses only tripe. Some add egg-lemon sauce (avgolemono) and others addskorthostoubi (garlic crushed in vinegar), but I prefer this version with […]

In Greek: ντοματόσουπα με λάδι, pronounced doh-mah-TOH-soo-pah meh LAH-thee This is a favorite soup in my home on rainy days. We serve it with grated kefalotyri (good substitutes are pecorino and parmesan). Prep Time: 15 minutes Cook Time: 45 minutes Total Time: 1 hour Ingredients: 1 2/3 pounds of ripe tomatoes 1 stalk of wild celery or Chinese celery (or 1 […]