In Greek: γαρίδες βραστές, pronounced ghah-REE-thess vrah-STESS Shrimp are a Greek favorite at any time, and an appropriate lenten dish as well. The latholemono sauce (whipped oil and lemon juice) is a classic Greek seafood topping. Prep Time: 25 minutes Cook Time: 5 minutes Total Time: 30 minutes Ingredients: 2 pounds of shrimp juice of 1 lemon 1/3 cup of extra […]
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Tzatziki – Cucumber Yogurt Dip
Cool and creamy, this tangy cucumber dip flavored with garlic is the perfect compliment to grilled meats and vegetables. It’s served on the side with warm pita bread triangles for dipping, and is also used as a condiment for souvlaki. Prep Time: 20 minutes Total Time: 20 minutes Ingredients: 3 tbsp. olive oil 1 tbsp. vinegar 2 cloves garlic, […]
Piperies me Tyri: Spicy Stuffed Peppers with Feta
In Greek: πιπεριές με τυρί, pronounced pee-peh-reeYES meh tee-REE This recipe is a specialty in the shadows of Mount Olympos, where it is served as a meze with a locally made spirit. Serve it as an appetizer, meze, or side dish. The recipe calls for bull’s horn (or Anaheim or Cubanelle) peppers (long and tapered, light green […]
Tyrokafteri: Hot Pepper Cheese Dip
In Greek: τυροκαυτερή, pronounced tee-roh-kahf-teh-REE A specialty of the region of Thrace in northeastern Greece, this dip is served all over Greece – in varying degrees of heat. My family likes this one hot, so I use jalapeno peppers that make my eyes water just from touching them. This recipe works with red and green […]
Tyri Saganaki sto Fourno: Oven Roasted Saganaki
Fifteen minutes in the oven and these cheeses are transformed into hot savory mezethes, appetizers, or even side dishes. Feta and kasseri cheeses are most common (read down for kasseri). a saganaki is a small, two-handled pan, which gives its name to these oven- or stove-to-table dishes that use it. In the market, look for small paella pans or […]
Melitzanes Tiganites: Batter-Fried Eggplant
In Greek: μελιτζάνες τηγανητές, pronounced meh-leed-ZAH-nes tee-ghah-nee-TES Eggplant is notorious for absorbing as much olive oil as possible, so this recipe for a light and crispy appetizer or side dish, which calls for quick frying in hot oil, is a good choice since the eggplant doesn’t have enough time to get soggy with oil. Use […]
Marithes: Whole Fried Picarel or Whitebait Smelt
In Greek: μαρίδες, pronounced mah-REE-thess The smaller the better as far as I’m concerned! If the fish are less than 2 inches long, they don’t need to be gutted; from 2-3 inches long, they do, and anything over that is too big if it’s a picarel! Whitebait smelt (the smallest smelt) is an acceptable substitute, […]
Spinach Pie with Feta – Spanakopita
Flaky phyllo sheets are layered with a savory spinach and feta cheese filling. Spanakopita can be made as a “pie” or pita, or as individual phyllo triangles. I always keep trays of uncooked spanakopita in the freezer as a handy appetizer or side dish for guests. It freezes very well and heats beautifully. This recipe […]
Hortopitakia: Savory Turnovers with Spinach or Greens and Herbs
In Greek: χορτοπιτάκια, pronounced hor-toh-pee-TAHK-yah These tasty little turnovers can be made with homemade phyllo or commercial. They can be made ahead of time up to the cooking stage, and frozen for later use. In this version, I use spinach, but it can be made with the greens of your choice. For more help, see […]
Stuffed Grape Leaves with Rice and Herbs – Dolmathakia
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 […]