In Greek: σκαλτσούνια με φυστίκια Αιγίνης, say: skahlt-SOON-yah meh fee-STEEK-yah eh-YEE-nees The Greek island of Aigina (say: EH-yee-nah) is famous for its pistachio nuts and this recipe for pistachio turnovers showcases them beautifully. The dough is rolled out to the thickness of a standard pie crust (about 1/8 of an inch), but the recipe is […]

In Greek: φύλλο, pronounced FEE-lo Freshly made phyllo dough (also spelled “filo”) isalways preferable, and it isn’t difficult. Use a pasta machine to make sheets of thin to thick dough to use for pitas and pastries. The alternative, rolling it out with a rolling pin, takes time and experience to master (see below for special instructions). […]

Definition: The Greek word pita (plural pites) refers to a pie or cake cooked in a baking pan. Greek pan pies are often made with phyllo dough crusts and pan cakes are often soaked in a honey or sugar syrup.Pita (say: PEE-tah) is most frequently used as a suffix following the word for the pie’s or cake’s main ingredient, […]

In Greek: σουβλάκι, pronounced soov-LAH-kee This recipe is for larger skewers of chicken, pork, and lamb, with vegetables. The meat can be cut into smaller pieces for small skewers, to make pita wraps. These larger colorful skewers are a great choice for family cookouts or outdoor parties. They are easy to make and delicious to eat. […]

In Greek: λαχανικά σχάρας, pronounced lah-HAH-nee-kah SKHAH-rahs A simple matter of sliding pieces of your favorite vegetables onto skewers turns into a fabulous side dish for other grilled foods (or, add more vegetables and make it a complete meal). Ingredients: For 2 skewers per person: ———- 2 medium tomatoes 1 zucchini (Italian squash) 1 yellow […]

In Greek: ξιφίας σουβλάκι, pronounced ksee-FEE-ahs soov-LAH-kee Grilled kebabs (souvlaki) are a favorite cooked over the coals, but also work well under the broiler. Fresh swordfish is a delight if you can find it; otherwise, frozen swordfish steaks (usually sold 1-inch thick) are a good alternative. The addition of bay leaves to the skewers (bamboo […]

In Greek: σουβλάκι μοσχαρίσιο, pronounced soov-LAH-kee mohs-hah-REE-seeyoh Beef kebabs are not as traditional as kebabs with chicken, pork, or lamb, but they are delicious. The key to this recipe is to start with tender shank meat. Ingredients: 2 1/2 pounds of beef shank, cut in large cubes 1/2 teaspoon of salt 1/4 teaspoon of pepper […]

In Greek: σουβλάκι αρνίσιο, pronounced soov-LAH-kee ahr-NEE-see-yoh The key to tender lamb souvlaki is the marinade, so don’t skimp on the timing. The longer they marinate, the better they will taste… and they will disappear as fast as you can make them! Cook Time: 15 minutes Total Time: 15 minutes Ingredients: 8-10 pound leg of lamb, trimmed and boned, […]

Souvlaki (soo-vlah-kee) is the term used to describe “little skewers” of meat that are marinated in a wonderful red wine marinade and then grilled. Souvlakia are traditionally wrapped in pita bread and then topped with a variety of condiments – lettuce, tomato, onion, and of course, the famed tzatzikisauce. They are also quite delicious without the pita […]