This Greek fish recipe is made using Tsipoures which is gilt head bream. You can also use steaks of halibut, turbot or cod instead. This recipe is not so well-known as other Greek psaria recipes, even in Greece. The flavour is magnificently subtle and delicate, the fish is tender and succulent, the celery surprisingly refreshing […]

Avgolemono is the excellent Greek sauce that has no equal, it is the finest, most delicate and delicious sauce you can taste. It can transform the plainest soup or casserole into a meal that is divine. Avgo meaning egg and lemoni meaning lemon, are the 2 ingredients that this sauce is made of, which is then […]

Learn the secrets Greek fishermen have known for centuries. For a sweet, tender, melt in your mouth taste, you must first treat or tenderise octopus before cooking it. If you eat a cooked octopus that hasn’t been tenderised it can be tough as boots. It is one of those delicacies that Greeks love, they fish […]

With Chicken Chicken Soup – Kotosoupa Greek Chicken Soup – Kotosoupa Chicken Liver & Rice Egg-Lemon Soup Greek Egg-Lemon Chicken Soup – Avgolemono Avgolemono soup With seafood Fish Soup: Red Snapper & Vegetables – Psarosoupa Kakavia – A flavourful fish soup. Kakavia – Fish and Vegetable Soup Island Soup – Soupa nisiotiki Fish Soup in creamy […]

When the weather turns cold, this thick soup is especially delightful. It’s vegetarian- and vegan-friendly, and a favorite lenten dish as well. In Greek: σούπα με μπιζέλια, pronounced SOO-pah meh bee-ZEL-yah Add a fish dish like taramosalata, some Greek olives, and lots of crusty bread, and you’ve got a traditional meatless Greek Wednesday, Friday, or Lenten […]

The most recognizable chicken soup in Greece is Avgolemono (ahv-goh-LEH-moh-no) or Egg-Lemon soup. With Avgolemono, the traditional broth is thickened with eggs and flavored with lemon to make a dense, creamy soup well suited to colder weather. This version is simpler, it’s not quite as heavy, but it still makes a hearty, chunky soup with a rich […]

In Greek: κρύα παντζαρόσουπα, pronounced KREE-yah pahnd-zah-ROH-soo-pah This recipe has its origins in Eastern Europe, and combines beets, vegetables, herbs, and a touch of yogurt to make a delightful appetizer or main dish soup. Using pre-cooked canned or packaged beets makes this a quick and easy dish.This thick soup is a favorite light meal on […]

Ingredients: 2 cups iceberg lettuce 1/2 cup tomato chopped 1/2 cup cucumber sliced 1/2 cup of carrots shredded Creamy Vinaigrette Dressing Method: Wash lettuce leaf by leaf under plenty of running water. Using a paper towel dry the lettuce leafs. Wash tomatoes and chop in wedges. Wash the cucumber and slice. Peel the carrot and […]

Ingredients: 1 1/2 kg Leg of lamb in portions 2 onions finely chopped 6 tbsp of olive oil 6 tomatoes grated 1 tbsp of tomato paste 2 cups of water 1 tsp of sugar 1-2 cinnamon sticks 1-2 bay leave Salt and pepper to taste Ingredients of aubergine béchamel: 1 kilo of flask aubergines 3 […]

Ingredients: 4 oz. halloumi cheese chopped 6 eggs lightly beaten 2 Greek sausages sliced 6 green onions chopped (scallions) 1 onion sliced 5 oz. ham chopped 1 zucchini sliced 1 tbsp of olive oil 2 tbsp of sour cream Salt and pepper to taste Method: In a large size bowl, break up the eggs and […]