In Greek: μπομπότα, pronounced bo-BOH-tah Depending on the region of Greece and local customs, the word bobota can mean anything from cornmeal to any bread or polenta-type dish made with cornmeal. Cornmeal recipes were very popular during times of hardship, and bobota is considered by many to be a “peasant” dish. This basic recipe has a little sugar, but […]

Creamy semolina custard is baked until golden then bathed in sweet syrup. An easy custard pie that doesn’t require a pie crust or shell. Prep Time: 20 minutes Cook Time: 40 minutes Total Time: 1 hour Yield: About 24 pieces Ingredients: 1 stick unsalted butter, 4 oz. 4 cups milk 1/2 cup semolina (you can substitute Farina) 1/2 cup sugar 4 eggs, […]

In Greek: galopoula yemisti, γαλοπούλα γεμιστή (pronounced ghah-loh-POO-lah yeh-mee-STEE) Although the oldest traditions of Greece call for lamb, goat, or pork at the holidays, all roasted meats and poultry are commonly served. This stuffed turkey (or capon) has become a favorite with modern-day Greek cooks. Prep Time: 40 minutes Cook Time: 3 hours, 30 minutes Total Time: 4 hours, 10 minutes Ingredients: 8-9 […]

In Greek: συκωτάκια τηγανητά, pronounced see-ko-TAHK-yah tee-ghah-nee-TAH This delicious meze goes especially well with wine. For lamb and kid liver, add a squeeze of lemon juice. For pork and calf liver, sprinkle with vinegar. Prep Time: 5 minutes Cook Time: 10 minutes Total Time: 15 minutes Ingredients: 1 pound of liver (lamb, kid, calf, or pork) flour for dredging olive oil […]

This is a classic Greek style rotisserie leg of lamb. A great meal for any occasion or holiday, such as Easter. This leg of lamb is so good you’ll want to celebrate Tuesday with it. Prep Time: 20 minutes Cook Time: 2 hours Total Time: 2 hours, 20 minutes Yield: Serves 4 to 6 Ingredients: 3 pound leg of lamb, boned and tied […]

Moussaka (moo-sah-KAH) is perhaps the most widely recognized Greek dish. This recipe is a result of tinkering with the traditional ingredients to make a lighter, vegetarian moussaka recipe. I wouldn’t recommend trying to whip this up on a busy weeknight as it is still quite time consuming. When you have the time to devote to prepping […]

In Greek: γίγαντες τηγανητοί, say: YEE-ghan-des tee-ghah-nee-TEE Yigandes (also spelled “gigantes”) are giant dried beans and are favorites in all areas of Greece. If you can’t find them, use the largest dried lima beans you can find. This delightful dish is a favorite with Greeks during periods of fasting and Lent, and is often served with taramosalata (a delicioius dip […]

In Greek: μπακλαβάς ρολό, pronounced bahk-lah-VAHSS ro-LO I encourage you to try this if you’ve been hesitant about using phyllo dough. The recipe includes expanded directions and tips, but if this is your first time working with phyllo and you haven’t read the Beginner’s Guide to Phyllo, you might want to check it out. Cook Time: 1 hour, […]

In Greek: γάστριν, pronounced GHAHS-treen Sesame seeds, pepper, and poppy seeds are only some of the unusual ingredients in this ancient recipe. Petimezi (a sweetener made from grapes), used long before sugar arrived in Greece, adds to the unique taste. If you’re hooked on the Ancients, give this recipe a try. Note that sugar is used in this syrup, […]

In Greek: μήλα ψητά στο φούρνο, pronounced MEE-lah psee-TAH stoh FOOR-no This is a favorite cold weather dessert, using red apples. Once the apple is cored, the walnut stuffing goes in. Cinnamon and cloves add traditional tastes. Cook Time: 45 minutes Total Time: 45 minutes Ingredients: 14 Gala or Braeburn apples 1/2 pound of coarsely chopped walnuts 4 tablespoons […]