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 […]

Dolmathakia are stuffed grape leaves, and this version uses goat cheese and couscous to create an elegant taste, perfect for special occasions. Unlike other recipes for stuffed grape leaves, this one calls for sautéing or grilling. Cook Time: 4 minutes Total Time: 4 minutes Ingredients: 1/2 jar of grape leaves (30-35 leaves) 1/4 cup of couscous 1 teaspoon of ground […]

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 […]

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 […]

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, […]

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 […]

In Greek: ντάκος, pronounced DAH-kohss A traditional meze or light meal on the island of Crete,dakos (also called “koukouvayia”) is often called “Greek bruschetta,” and is easy to make with few ingredients and no cooking. You can find rusks atonline Greek food shops, make your own, or use a thick slice of grilled or toasted crusty country bread(without the water). […]

These hot and cold appetizers have four things in common: they’re Greek favorites, they’re delicious, prep time is 15 minutes or less, and (if hot) combined prep/cook time is 30 minutes or less. 1. A Slice of Feta This is the ultimate Greek touch to any table, whether you’re serving appetizers or a full meal. Total […]

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, […]