Chicken with Spices “Politika” A fragrant and inviting blend of spices infuses this chicken dish with very warm flavors. The Greeks call this blend of spices politika meaning “of the city” a reference to the city of Constantinople or modern day Istanbul. This dish is absolutely delicious served over rice or orzo pilaf and will fill the kitchen […]

Allspice – Bahari Anise – Glikanisos Cardamom – Kardamo Cinnamon – Kanela Cloves – Garifalo Coriander – Coliandros Cumin – Kymino Curry – Kari Ginger – Piperoriza Hot Peppers – Kafteres piperies Mahlab – Mahlepi Mastic – Mastiha Mustard Powder – Moustarda skoni Pepper – Piperi Saffron – Safora or Safrani Sumac – Soumaki Vanilla – Vanilia    

Greek Herbs Greek Spices

FOGATSA Makes 2 large round loaves In Corfu the Venetian influence is echoed in the island’s Easter bread, which is called fogatsa. Unlike the braided tsoureki eaten everywhere else in Greece, here the Eastern spices mahlepi and mastic are nowhere to be found. Instead, fogatsa is a dense, high, round loaf, with a cross slashed into its center and flavored with […]

Pastitsatha was the traditional Sunday meal of Corfu’s well-to-do. It was almost always made with free-range cock or with turkey, which Corfiotes hold in particularly high esteem. Thick tubular spaghetti is needed for this dish. According to island cooks, a proper pastitsatha requires no fewer than 9 spices: allspice, cinnamon, cloves, cumin, nutmeg, paprika, cayenne, salt, and black pepper. Makes 4 to […]

MOSTARDA DOLCE Zakynthos and Corfu both make sweet mustards, vestiges of English and Venetian rule. The mustards, made either with quince, as in this recipe, or with dried fruits, are eaten at Christmas with roast turkey, game, pork, or other meats. Makes about 4 cups Ingredients: 3 quinces, peeled and cored 1 quart Mavrodaphne wine or sweet port 1 […]

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 […]

Question: What Did the Ancient Greeks Eat? Answer:The foods of ancient Greece were similar to foods we eat today, but did not include many that have become important parts of modern Greek cooking. For example, tomatoes, peppers, potatoes, and bananas didn’t arrive in Greece until after the discovery of the Americas in the 15th century, because […]

Each year the Orthodox faithful bake a cake in honor of Saint Fanourios’ (fah-NOO-ree-os) day on August 27th. He is believed to be the “finder” of lost items for those who bake this cake and bring it to church as an offering of thanks or “tama.” It’s a delicious spiced cake with raisins and walnuts […]

This recipe for Lentil and Rice Pilaf features the versatile brown lentil and pairs it with savory herbs, spices, and densely nutritious Kale. If Kale is unavailable, you can substitute another leafy green such as Swiss Chard. This recipe also meets the strictest fasting restrictions because it does not contain any oil, meat, or dairy. […]