This recipe calls for Halloumi, a fabulous cheese from Cyprus, and one often used in Greek cooking. If you can’t find Halloumi, mozzarella (often recommended as a substitute) has a similar uncooked texture, but less salt, less flavor, and will melt. Feta cheese will soften (not melt), and will change the taste of the dish […]

Starting from the head: In Greek: ΚΕΦΑΛΙ Transliteration: kefali Pronunciation: keh-FAH-lee In English: HEAD / JOWL In Greek: ΣΒΕΡΚΟΣ Transliteration: sverkos Pronunciation: SVER-kohs In English: BLADE SHOULDER / BOSTON BUTT In Greek: ΛΑΙΜΟΣ Transliteration: laimos Pronunciation: leh-MOHS In English: NECK In Greek: ΜΠΡΙΖΟΛΕΣ Transliteration: brizoles Pronunciation: bree-ZOH-les In English: LOIN In Greek: ΣΠΑΛΑ Transliteration: spala Pronunciation: SPAH-lah In English: ARM SHOULDER or PICNIC SHOULDER In […]

Greek Cuts of Pork Diagram and Translations Arcadian Pork Baked with a Tangy Garlic Sauce Pork and Cabbage Stew (Peloponnesos) Lagoto: Greek Stewed Pork Brizoles Hoirines sto Fourno: Roasted Pork Chops Pork Tenderloin with Tomatoes & Cheese Spala Hoirini sto Fourno: Pork Shoulder Roast with Cheese Pork Roast with Thyme and Sage Hoirino meh Prasa: Pork, […]

Mezedes is a large selection of dishes with small helpings of varied foods, brought to the table as a progression of tastes and textures. The meal begins with black and green olives,tahini, skordalia (potato and garlic dip), humus, taramosalata (fish roe dip), and tzatziki, all served with chunks of fresh bread and a bowl of mixed salad. Some of the more […]