In Greek: τζατζίκι, pronounced dzahd-ZEE-kee One of my friends here in Greece has always madetzatziki with carrots. The carrots don’t make a marked change on the overall taste, but they do add a delightful crunch and they add bulk to tzatziki to make it go further – a frugal choice. Use it as a dip for veggies, and […]

PASTA PHYLLO APO TO LEVITHI – PELOPONISOS Ingredients: For the syrup 4 cups sugar 3 cups water 1 medium cinnamon stick 5 whole cloves Juice of 1⁄2 lemon 1 strip lemon zest   11⁄2 to 2 cups well-drained Greek citrus fruit spoon sweets (bitter orange, lemon, bergamot), to taste 6 large eggs, separated 1 cup […]

There were many foods and beverages consumed in ancient Greece that we might not be anxious to try today, like cheese and garlic added to wine, but no more unusual than at least one of the foods that were considered to be aphrodisiacs. When we think of bulbs, the first thing that comes to mind […]

It is really important that you use a good quality feta cheese for this recipe. I used the best: Feta Tripoleos, which is authentic Greek feta cheese from the southern Greek city of Tripolis. This particular feta is stored in wooden barrels and not tins or plastics. Some of the finer cheese shops will stock […]

A specialthy of the coastal city of Kalamata. This dish consists of the rather unusual combination of cod and raisins and is a specialty of the Greek coastal city of Kalamata in the Southern Peloponnese. This dish is quite easy to make and is an excellent mid-week, comfort meal. Ingredients: 1/2 kg of cod (salted, […]

Greek name and pronunciation: vanilia, βανίλια, pronounced vah-NEEL-yah At the market: Vanilla extract is usually sold as a liquid derived from soaking vanilla beans in alcohol. In Greece, and in specialty stores and large markets, vanilla is sold as an alcohol-free powder in airtight vials. Vanilla beans (pods) are sometimes available. Physical characteristics: Vanilla seed […]

Greek name and pronunciation: Σουμάκι, pronounced soo-MAH-kee At the market: Sumac is usually sold as a coarsely ground powder, perhaps called “powdered culinary sumac,” and can also be found in berry form. It can be found at Greek and Middle Eastern markets. Physical characteristics: Sumac is a shrub which grows wild in the Mediterranean region, […]

Greek name and pronunciation: zafora or safrani, ζαφορά or σαφράνι, pronounced zah-for-AH or sah-FRAH-nee At the market: Saffron is sold in small packs of threads or in powdered form. Physical characteristics: Dried saffron threads range from orange-red to yellow, are between 1″ – 1.5″ long, and are shaped like pieces of very thin and cooked […]

Greek name and pronunciation: Piperi, πιπέρι, pronounced pee-PEH-ree At the market: Black and white peppercorns and ground pepper are usually readily available at the market. Green peppercorns, packed in brine or freeze-dried, are generally available as well. Physical characteristics: Pepper is a vine that produces clusters of berries which look like a foot-long length of […]

Greek name and pronunciation: moustartha skoni, μουστάρδα σκόνη, pronounced moo-STAR-thah skoh-nee At the market: Powdered mustard is usually available in small sprinkle-pour spice containers. Physical characteristics: When first milled or ground, mustard flour looks and tastes as bland and white as cornstarch. Ground mustard has no aroma or flavor until liquid is added. In powdered […]