Greek name and pronunciation: Glykaniso, γλυκάνισο, pronounced glee-KAH-nee-so At the market: Dried and ground anise seed are usually available in small disposable bags or in sprinkle-pour bottles. Physical characteristics: Originally from Asia and North Africa, the anise plant grows to between 19.5 and 31.5 inches tall, with leaves that originate at the base of the […]

Greek name and pronunciation: Bahari, μπαχάρι, pronounced bah-HAH-ree At the market: Allspice is sold in both powdered and whole form. The dried berries are ground to produce the powdered form. If possible, buy the dried berries and grind your own allspice powder. The dried berries retain their flavor and potency much longer. Physical characteristics: Both […]

Spitikos Domatopoltos In Greek: σπιτικός ντοματοπολτός, say: spee-tee-KOHS doh-mah-toh-pol-TOHS This recipe for homemade tomato paste has few ingredients, is very easy, but will take quite a while. The results are certainly worth the time! Make sure the tomatoes are overripe (just before they really have to be thrown out) to get the best outcome. Ingredients: […]

Domates Liastes In Greek: λιαστές ντομάτες, say: lee-ah-STES doh-MAH-tes Sun-dried tomatoes can be pretty pricey at the market, but they’re easy to make at home. The way they are made in many traditional Greek homes takes some time, but the result is fabulous. Don’t use big meaty tomatoes for this process – instead, look for […]

It’s Quick & Easy Self-rising flour has been widely available in the Greek market for many years, and some recipes may call for it. If you don’t have any on hand, or just prefer not to buy it, you can make your own. It’s very easy. To make one cup of self-rising flour: 1 cup […]

Grapes abound in Greece, and when we harvest our own, we always set aside some to dry so that we have raisins all during the year. It isn’t difficult, and the raisins keep well in airtight glass or plastic containers and even in plastic bags. Use red or green seedless grapes. Difficulty: Easy Time Required: 3-4 weeks […]

Making rusks (twice-baked bread) from regular bread is very easy, but because of low oven temperatures, it takes a while. The good thing is that you don’t have to stir, mix, or even flip it. Rusks are an important part of Greek cooking – they’re used to make crumbs, in salads, but the most popular […]

1) Start with a piece of dough The rolling pin shown in this series of photos is the traditional rolling pin used to roll out very large sheets of thin phyllo for all kinds of pastries. It is 3 feet, 4 inches long, and 1 inch in diameter. If using homemade phyllo, start with a […]

1) Start with the Homemade Phyllo Dough For newcomers to homemade phyllo dough, the density of the dough can be surprising. Kneading phyllo will soften it, but it isn’t an extremely soft dough. Depending on the type of dish you are preparing, select and make a recipe for phyllo dough: Basic Phyllo Recipe Country Phyllo for […]

 Phyllo yia Pites In Greek: φύλλο για πίτες, pronounced FEE-loh yah PEE-tes This recipe for phyllo is perfect for making country pies. It’s rolled out with a rolling pin, which is slightly different than using a pasta machine. The quantity is for a large pan commonly used in Greece, similar in size to a large […]