Melomakarona Yemista me Sousami In Greek, these honey spice cookies with sesame centers might be called “Stuffed Melomakarona with Sesame” or “Melomakarona from Rhodes,” where they have become famous. A winter holiday tradition (but delightful any time of year), these cookies bring in seasonal tastes and smells of cinnamon, cloves, and oranges. After baking, the […]

Kourabiethes me Karythia In Greek: κουραμπιέδες με καρύδια, say: koo-rahb-YEH-thes meh kah-REETH-yah Kourabiethes (also kourambiedes) are sugared shortbread cookies made with nuts. In Greece,kourabiethes are served at special occasions and given as host/hostess gifts. This version calls for walnuts (or hazelnuts). Prep Time: 45 minutes Cook Time: 25 minutes Total Time: 1 hour, 10 minutes Ingredients: 1 1/2 cups of shortening 1 cup of confectioner’s […]

Kourabiethes me Amygthala & Kanela In Greek: κουραμπιέδες με αμύγδαλα και κανέλα, say: koo-rahb-YEH-thes meh ah-MEEGH-thah-lah keh kah-NEH-lah Kourabiethes are celebration cookies: they are prepared at Christmas, baptisms, and weddings. This recipe for these shortbread-type cookies is packed with toasted almonds, includes the taste of cinnamon, and calls for the traditional coating of lots of confectioner’s […]

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 […]

Like other ancient civilizations, the basic ancient Greek foods were cereals, legumes, oil, and wine. Many ancient Greeks lived in Magna Graecia (Megale Hellas), so the food of the Romans overlaps that of the Greeks. There were, of course, other influences on ancient Greek foods, especially from Asia. We know the Greeks had a wide variety of […]

There are many versions of these little pumpkin filled pastries. In Cyprus, they are called kolokotes (koh-loh-koh-TES). Other parts of Greece call thembourekia (boo-REH-kyah). The traditional dough for this recipe is made with olive oil and would be appropriate to eat during fasting periods. I have adapted the recipe and use a sweeter dough that includes butter and […]

Kota me Aginares Plaki In Greek cooking, the term plaki (plah-KEE) is used to describe a dish that is baked in the oven with olive oil and vegetables. Spring is peak time for fresh artichokes. Wonderful steamed, stuffed, baked, or grilled, those spiny little charmers take a bit of prep work to clean and cook. Feel free to […]

Stuffed vegetables are a staple of the summer season and this version of Kolokithia Yemista (koh-loh-KEETH-yah yeh-mee-STAH) or Stuffed Zucchini is a great way to enjoy the bounty. The zucchini are hollowed and stuffed with a savory meat filling and topped with a creamy béchamel sauce that bakes up to a nice golden crust. Prep Time: 20 minutes Cook […]

Delicious eggplant slices layered with a savory tomato sauce and baked in a cheese sauce made with Feta cheese. This casserole can be assembled ahead and refrigerated. Note: You will need to chill the assembled casserole in the refrigerator for at least an hour for the ingredients to set before baking so please allow for the […]

Vegetable dishes that are cooked with olive oil and tomatoes are referred to as lathera (lah-the-RAH) in Greek, because the key ingredient is flavorful olive oil, or “lathi.” The most popular vegetable to make “lathera style” is the green bean, but you can try this dish with small zucchini, okra, or peppers as well. This version includes […]