This recipe for Lenten Koulourakia (koo-loo-RAH-kyah) was given to me by Maria Athanasiou, a dear friend and adopted Aunt of my family. Her recipe uses vegetable oil and wine to flavor the twists, and produces a crisp and delicious cookie that is perfect for dunking in coffee. Maria recommends baking at 400 degrees but I […]

The Greek island of Aegina is famous for its pistachio nuts and this cake is a fabulous combination of pistachio nuts and honey, perfect with coffee, tea, or milk.Use a standard loaf pan to make this cake, and set aside some shelled pistachios to garnish the top. The taste of thyme honey is ideal for this […]

Literally translated, Loli (loh-LEE) means “crazy one.” Despite the odd sounding name, there’s nothing crazy about this delicious sweet cake that is a specialty from the island of Sifnos. There’s no fancy prep work here, all the ingredients are basically thrown in to a bowl and mixed together. The end result is absolutely delightful and as an added bonus, […]

These tender and delicious stuffed grape leaf rolls known as dolmathes (dol- MAH-thes) are stuffed with a hearty meat and rice filling and are commonly served as a main entree. The smaller, rice and pine nut filled dolmathakia (dol-mah-THAH-kya) are usually served as an appetizer or meze. Yield: About 40 Rolls Ingredients: 50 fresh grape leaves or 1 jar (16 […]

n Greek: ντολμαδάκια γιαλαντζί, pronounce dohl-mah-THAHK-yah yah-lahnd-ZEE Throughout the Middle East and southern Europe, this dish is a favorite. Here in vineyard country, these are often made with the very youngest and tenderest (and smallest) freshly picked leaves – which you can do as well if you have access to vines. This is the same […]

n Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH These small bundles of meat and rice wrapped in grape leaves are a favorite dish in Greece. The name comes from the Turkish word “dolma” meaning “stuffed.” They are time- and labor-intensive to make, so the recipe is for a pretty large quantity. They can be […]

In Greek: ντολμαδάκια με κιμά, pronounced dohl-mah-THAHK-yah meh kee-MAH The combination of ground beef and pork is a Greek favorite, and this recipe is one of the easier and quicker variations to make. Stuffing and rolling the leaves takes time, but the recipe is made in large quantities and can be refrigerated for several days […]

In Greek: ντολμάδες στο φούρνο, say: dohl-MAH-thes stoh FOOR-no Most recipes for stuffed grape leaves (dolmathes ordolmades) call for steaming, but this recipe from Northern Greece (also popular in Cyprus) calls for baking. Like all stuffed grape leaves, these make wonderful appetizers, but also work as a main dish or side. The recipe makes 36 pieces. […]

The use of grape leaves to wrap food dates back to the days of Alexander the Great. Stuffed with rice, pine nuts, and fresh herbs, dolmathakia (dol-mah-THAH-kya) take a little bit of time to prepare, but they are worth the effort. They can be served cold or at room temperature and are a classic Greek appetizer or meze. Prep […]

Stuffed grape leaves (dolmades, dolmathakia) are a favorite appetizer and meze, and one of the most traditional of all Greek dishes. They can also be served as a side dish or main dish. Stuffed Grape Leaves with Rice and Herbs – Dolmathakia Tender grape leaves are used to wrap little parcels stuffed with rice, pine […]